Effect of treatment with D-sodium erythorbate on storage quality of fresh-cut apple slices

The effect of treatment with 0.5%, 1.0% or 1.5% sodium erythorbate solution for 2min on storage quality of fresh-cut ‘Hanfu ' apple slices was investigated. Apple slices were packed, after treatment, in 0.11 mm thickness of PE film bags and stored at 4℃ for quality and storage evalutation. Indexes that related to maturity and aging were measured every 2d during storage. The results indicated that treatment with sodium erythorbate could keep sensory quality, inhibit nutritional loss, and reduce microbial levels in the treated apple slices.Treatment with 1.5% sodium erythorbate exerted the best preservation effect for 8d at 4℃ with the process of flesh browning effectively delayed and browning degree reduced, which could decrease in hardness, TSS, titratable acids, VCand relative conductivity, and increase in MDA and activities of PPO and POD in the freshcut apple slices treated with 1.5% sodium erythorbate were all inhibited.