Abstract
ABSTRACTVacuum and pressure infiltration were investigated as means of applying ascorbatc‐ or erythorbate‐based enzymatic browning inhibitors to apple and potato cut surfaces. Apple plugs infiltrated at 34 kPa pressure showed more uniform uptake of treatment solution and less extensive water‐logging than plugs vacuum‐infiltrated at 169–980 mB. Delicious and Winesap plugs and dice gained 3–7 days of storage life at 4°C when treated by pressure infiltration, compared to dipping. However, infiltrated dice required dewatering by centrifugation or partial dehydration to prevent water‐logging. Pressure infiltration at 108 kPa extended the life of potato plugs by 2–4 days, compared to dipping, but was ineffective with potato dice.
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