Effect of ascorbic acid and nisin on fresh-cut apples

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3 Citations (Scopus)


The objective of this research was to investigate the efficacy of ascorbic acid and nisin on quality of fresh-cut Fuji apples. Apple pieces were coated with sodium alginate (1% w/v), ascorbic acid (0-2% w/v) and nisin (0-75 ppm). Then, microbial growth, color, firmness, weight loss, and sensory qualities were measured during storage at 4°C. Coated samples had significantly lower aerobic microbial counts and fewer changes in color, texture and weight loss when compared to those of control samples. In sensory evaluation, the coated samples obtained the significantly higher acceptability scores than control samples at the same days of storage.

Original languageEnglish
Pages (from-to)71-85
Number of pages15
JournalCarpathian Journal of Food Science and Technology
Issue number4
Publication statusPublished - 1 Oct 2017
Externally publishedYes

Bibliographical note

Funding Information:
This research was funded by King Mongkut’s University of Technology North Bangkok (KMUTNB), Contract no. KMUTNB-NRU-58-06. The author would also like to thank her research assistants, Attapon Doungpool and Rangsima Keawbubpha.


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