Effect of Ascorbic Acid and CaCl2 Treatments on Quality Attributes and Shef-life of Fresh-cut  Golden Deliciou's Apples

Enzymatic browning is one of the most important problems in fresh-cut products preparation and storage of fruits. A research was conducted using CaCl2 (at concentrations of 0 and 1%) and ascorbic acid (at concentrations of 0، 0. 5 and 1%) in order to prevent enzymatic browning and maintain attributes of fresh-cut ‘Golden Delicious’ apples. The control fruits were treated with distilled water. After treatments، the fresh-cut fruits were packed and stored at 2. 5 C with 90-95% RH for 14 days. The fruits were subjected to quality assessments at the first day and after 7 and 14 days of cold storage. The results indicated that both treatments significantly prevented enzymatic browning. Also the treatments significantly affected fruits total phenolics and vitamin C content but had no effect on total soluble solid content. The combination treatment of ascorbic acid and CaCl2 had a significant effect on the titratable acidity.