Quality characteristics of fresh cut apples during storage according to processing steps and browning inhibitor treatment

We examined the changes in physicochemical quality characteristics and antioxidant activity of fresh-cut Fuji apples (Malus pumila) during processing storage after treatment with browning inhibitors. The primary aim was to elucidate suitability storability. observed that stage slicing fresh apples, there were no significant differences 1,1-diphenyl-2-picrylhydrazyl (DPPH) 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability ferric-reducing power (FRAP). However, NaClO treatment, total flavonoid polyphenol contents decreased. When freshcut treated inhibitors stored at 4°C, L value hardness decreased; however, weight loss rate increased based on period all fruit groups Citrus unshiu Markovich (CuM), calcium ascorbate (CA), ascorbic (AA). pH 2 days 1% CuM 6 CA; AA. DPPH generally good under conditions AA 4°C CA 20°C. Furthermore, FRAP remained relatively constant CA. fruits can be used as basic data for industries. we gain confidence improvements by improving production distribution environment agricultural products.