The Effect of Citric Acid and Ascorbic Acid Dips on Storage and Quality Properties of Fresh Cut Kiwifruit Slices

Ömür Dündar; Hatice Demircioğlu; Okan Özkaya; Burcu Dündar

doi:10.18016/ksutarimdoga.vi.677688

TR EN

The Effect of Citric Acid and Ascorbic Acid Dips on Storage and Quality Properties of Fresh Cut Kiwifruit Slices

Abstract

In this study, the effect of 1% ascorbic acid and 1% citric acid solutions and dionize water (control) dips on storage and quality properties of fresh cut kiwifruit slices was investigated. The fruits were washed, peeled, sliced, and the slices packaged with stretch film after immersion in the solutions. Kiwifruit slices packaged were kept at 4ºC for 12 days. In kiwifruit samples, physical and chemical changes such as weight loss (%), fruit flesh firmness (Shore), total soluble solids (%), titretable acidity (%), pH value, fruit flesh color (hº), vitamin C (L-Ascorbic acid), total fenolic compounds (mg gallik acid.L-1), antioksidant activity (%), appearance were determined in each 3 days during shelf life. The highest h° angle value was determined in 1% citric acid treatment. Among the treatments, the highest firmness at the end of storage was determined in 1% ascorbic acid treatment. Results showed that 1% citric acid and 1% ascorbic acid dips had a positive effect on overall quality parameters of kiwifruit slices.

Keywords

Kiwifruit,Dipping,Citric acid,Ascorbic acid,Fresh Cut

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Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Ömür Dündar ^*
0000-0002-2388-0333
Türkiye

Hatice Demircioğlu
0000-0003-2469-5030
Türkiye

Okan Özkaya
0000-0002-9448-5576
Türkiye

Burcu Dündar
0000-0002-9919-5711
Türkiye

Publication Date

August 31, 2020

Submission Date

January 20, 2020

Acceptance Date

March 17, 2020

Published in Issue

Year 2020 Volume: 23 Number: 4

DOI

https://doi.org/10.18016/ksutarimdoga.vi.677688

IZ

https://izlik.org/JA77EC54JW

Cite

RIS / Bibtex

APA

Dündar, Ö., Demircioğlu, H., Özkaya, O., & Dündar, B. (2020). The Effect of Citric Acid and Ascorbic Acid Dips on Storage and Quality Properties of Fresh Cut Kiwifruit Slices. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 23(4), 807-815. https://doi.org/10.18016/ksutarimdoga.vi.677688

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The Effect of Citric Acid and Ascorbic Acid Dips on Storage and Quality Properties of Fresh Cut Kiwifruit Slices

Sitrik ve Askorbik Asit Daldırmalarının Taze Doğranmış Kivi Dilimlerinin Depolanması ve Kalite Özellikleri Üzerine Etkisi

Öz

Anahtar Kelimeler

The Effect of Citric Acid and Ascorbic Acid Dips on Storage and Quality Properties of Fresh Cut Kiwifruit Slices

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

0900 Ziraat Kiraz Çeşidinde Derim Sonrası Aloe Vera Jeli ve Farklı Paketleme Uygulamalarının Muhafaza Süresi ve Kalite Üzerine Etkileri

Shelf-life extension of fresh-cut mango (Mangifera indica L. ‘Nam Dok Mai Si-Thong’) by coating with calcium lactate and ascorbic acid stored in active modified atmosphere packaging

Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties