Effects of Dipping Treatment with Sodium Hypochlorite Solution on Ascorbic Acid Contents of Cut Lettuce and Cut Cabbage

• ISHIMARU Megumi

  College of Agriculture, Osaka Prefecture University

• IMAHORI Yoshihiro

  College of Agriculture, Osaka Prefecture University

• TATSUMI Yasuo

  Faculty of Agriculture, Miyazaki University

• CHACHIN Kazuo

  College of Agriculture, Osaka Prefecture University

Bibliographic Information

Other Title

• カットレタスおよびカットキャベツのアスコルビン酸含量に及ぼす次亜塩素酸ナトリウム処理の影響
• カットレタス オヨビ カットキャベツ ノ アスコルビンサン ガンリョウ ニ オ

Abstract

Sterilizing effect on the dipping treatment of sodium hypochlorite solution has become more useful in the field of food processing. In this study, the sterilization effect of dipping treatment with sodium hypochlorite solution on the ascorbic acid contents of partially processed vegetables (lettuce and cabbage) were investigated. During the treatment of sodium hypochlorite solution, the ascorbic acid contents of fresh-cut lettuce and cabbage decreased and then a large portion of total ascorbic acid was converted to dehydroascorbic acid. The total ascorbic acid content was further decreased by wash in water process after the treatment of sodium hypochlorite solution.

Journal

• Food Preservation Science

  Food Preservation Science 24 (4), 243-247, 1998

  Japan Association of Food Preservation Scientists

Details

• CRID: 1390001205118372864
• NII Article ID: 10011197704
• NII Article ID: 10029724640
• NII Book ID: AA11178236
• DOI: 10.5891/jafps.24.243
• ISSN: 21861277
• ISSN: 13441213
• NDL BIB ID: 4539724
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4539724
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed