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Effects of ascorbic acid (AA) and citric acid (CA) on the quality of minimally processed apple cube were investigated. Fresh apples washed with chlorinated water were peeled, cored, cut into 1.5 cm cubes, and treated with distilled water (DW), AA solution (0.1 and 0.5%, w/v), CA solution (0.1 and 0.5% w/v), or their combinations (0.1% AA＋0.5% CA, 0.5% AA＋0.1% CA, 0.5% AA＋0.5% CA). Samples without any treatment were considered as a control. All samples were stored in dark at 4℃ and RH 90% for 9 days. Weight loss, moisture, color, texture, total soluble solids, pH, and titratable acidity of the samples were evaluated. Hardness, stiffness, firmness, and moisture content of all samples decreased during storage, although changes between sample treated with AA and CA were not significant. No remarkable changes in acidity and soluble solid content were observed among samples treated with different chemicals. AA was more effective in reducing apple cube browning than CA, and inhibition effect of AA and CA increased with increasing concentration regardless of storage period (P＜0.05). AA (0.5%) and CA (0.5%) combination inhibition browning of apple cubes most effectively.
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