Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices

Abstract

Ascorbic acid and calcium ascorbate are used commercially in dip solutions to inhibit the development of browning on the surface of fresh-cut apple slices. A sodium chloride dip has also been shown to inhibit browning and this study examined its interaction with various forms of ascorbate on the postharvest life of apple slices. Comparison of the effectiveness of ascorbate moieties showed that the concentration of ascorbic acid required to achieve any desired postharvest life was twice that of calcium ascorbate, but calcium, sodium and potassium ascorbates were equally effective in inhibiting browning. The inclusion of 0.1 mol/l sodium chloride into a dip requires only half the concentration of ascorbate to maintain the same postharvest life. The very low cost of sodium chloride means that materials in such a dip are about half the cost of an ascorbate-only solution. Since 0.1 mol/l sodium chloride does not affect the taste of apple slices and is an allowable food additive, it should be considered as a cost effective partial replacement of ascorbate in commercial dips. There also seems to be a cost advantage of sodium ascorbate over calcium ascorbate.