According to the examples seen in the text below, it can be concluded that ascorbic acid and calcium chloride are effective in maintaining the quality of sliced fruits and vegetables. Immersion of freshly cut fruits in a solution of ascorbic acid and calcium chloride increases their shelf life. Examples of the protective effect of ascorbic acid and calcium chloride
Consumption of fresh sliced apples has increased rapidly due to the growing desire of consumers to enjoy ready-to-eat and ready-to-eat fruits. But freshly sliced apples tend to turn very brown, an enzyme that disappoints people.
Chitosan (CS) coatings containing ascorbic acid (AA) or calcium chloride (CACL 2) in freshly sliced apples were used in this work to observe their preservation effects. Appearance, their weight change during storage at room temperature was examined, in addition, ascorbic acid content, soluble solid content at the end of storage was analyzed. CS-CACL 2 coatings have a better preservation effect than CS-AA coatings when they were applied on freshly sliced apples. CS-CACL 2 coating showed less weight loss and higher ascorbic acid content of apple slices than CS-AA coating.
Green bananas are widely used in many cuisines and in the production of several industrial food products such as banana flour, fried chips and cooked bananas. However, one of the main limitations of green peeled bananas as a raw material for successful market penetration is excessive enzymatic browning after peeling. This negatively affects the color of the product and reduces the quality of the product. The combination of natural ingredients, ascorbic acid and calciumchloride significantly reduces the enzymatic browning of green peeled bananas in partial vacuum packaging, while maintaining product strength and lasting 12 days at 10 ° C. Maintains Celsius.
Dopamine levels of three banana cultivars were determined by spectrophotometry. Cavendish dwarf bananas had the highest potential for browning and were used to process fresh slices. The slices are treated with anti-brown agents, packed in a 55% vacuum and stored at 10 ° C. A 2 × 2 factorial purification structure was used to investigate the interactions of ascorbic acid and calciumchloride. At three-day intervals, physical and chemical parameters were examined. The interaction between ascorbic acid and calciumchloride was significant for lightness and redness. This study shows that browning and loss of strength increase when 4% calciumchloride is added with 2% ascorbic acid.
The aim of this study was to investigate the effect of storage conditions on sensory quality, color and texture of freshly chopped cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained overall quality for 14 days at 0% and 7 days at 5 maintained. However, no difference was observed in browning of the cutting surface compared to the control sample at both storage temperatures. Calcium chloride maintains the overall quality and reduces the brown level for 14 days at both storage temperatures. It was also found that 1 can citric acid can be used for cabbage with minimal processing.
Soaking with citric acid helps preserve the color and increases the overall acceptance and organoleptic quality of fresh cabbage. Reduces the browning of the cut surface and prevents the formation of black spots. Treatment with citric acid combined with low temperature storage (0%) increased the shelf life of cabbage with minimal processing for 22 days, when sufficient for acceptable product marketing.