EFFECT OF PRETREATMENTS ON COLOR OF DEHYDRATED DIFFERENT APPLE CULTIVARS DURING STORAGE
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
Apple slices obtained from Amasya, Golden delicious and Starkrimson delicious cultivars were dipped into ascorbic acid (AA), erythorbic acid (EA) and sulphur dioxide solutions before dehydration and then changes in color values, browning index and ascorbic acid contents of the dehydrated apple chips were studied during storage. The effects of applied solution and storage time on L, a and b values of dehydrated apple chips were found important during storage. The L value of dehydrated apple samples was significantly higher than that deep into sulphurdioxide (SO2) solution. Increasing concentration of AA and EA solutions 1% to 1.5% were not effective preservation of sample color. Similar effects were reported at SO2 solution a value of the samples rapidly increased within the last four month of storage. The lowest a values were dipped into SO2 solutions. The highest browning values of the samples were observed deep into ascorbic acid solutions. Loss of ascorbic acid content was found 59.5% at end of 4.th month and 92.7% at end of 8.th month. Sodium sulphite was the most effective in preventing browning. Ascorbic acid and erythorbic acid (1%-1.5%) was not very effective as browning occurred during storage. Golden delicious were determined suitable cultivar for dehydration.
Authors and Affiliations
Asiye Akyildiz
Keywords
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