Effect of calcium ascorbate vacuum infiltration against browning in fresh-cut apple

This research aimed to study the effect of calcium ascorbate vacuum (CaAs) infiltration against browning in fresh-cut apple. Pieces of fresh-cut apple were treated with distilled water (control), dipped in 20 g L-1CaAs solution for 5 s and vacuum infiltrated with 20 g L-1CaAs for 30 s. The fresh-cut samples were then kept in plastic bag (low density polyethylene, LDPE) at 4±2°C for 15 days. The results showed that the vacuum infiltration with CaAs was the best treatment to suppress browning on the cutsurface apple significantly compared with the control. CaAs vacuum infiltrated freshcut apple showed highest lightness (L∗) value, lowest color difference (ΔE) and browning index, moreover CaAs vacuum infiltration also maintained weight loss. In firmness, soluble pectin and insoluble pectin content of CaAs infiltrated fresh-cut apple there were no significant differences with the control but it seemed that CaAs vacuum infiltration had the possibility to maintain firmness and suppressed the decrease of insoluble pectin content. This result indicates that CaAs vacuum infiltration at 20 g L-1can be a promising treatment to suppress browning and maintain fresh-cut apple. © 2022 International Society for Horticultural Science. All rights reserved.