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

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

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

Yayımlanma Tarihi

31 Ağustos 2020

Gönderilme Tarihi

20 Ocak 2020

Kabul Tarihi

17 Mart 2020

Yayımlandığı Sayı

Yıl 2020 Cilt: 23 Sayı: 4

DOI

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

IZ

https://izlik.org/JA77EC54JW

Kaynak Göster

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