Ascorbic Acid/Citric Acid Combinations in the Processing of Frozen Apple Slices

Abstract

ABSTRACT Sulfite replacement was investigated in a commercial apple freezing operation: Jonathan and Spy apple slices were vacuum‐impregnated in 0.5% or 1% ascorbic acid (LAA) or D‐araboascorbic acid (DAA). 0.25% or 0.5% citric acid (CA), 2h NaCl, and 0.25% CaCl 2 Treatments with DAA gave color and sensory properties equal to LAA treatments. Slice color was not significantly different between 0.5% and 1.0% ascorbic acid isomers and 0.25% or 0.5% CA. Shear measurements of Jonathan slices were significantly influenced by DAA and citric acid concentrations. Texture of Spy slices was not affected by treatment or storage. This study indicates that DAA may be substituted for more expensive LAA for treating Spy and Jonathan slices prior to freezing.