Effects of Citric Acid and Na-Metabisulphite on the Shelf Life of Minimally Processed Haciomer cv. Chestnut
Vildan Uylaser, Bigencedayı, GökçenYıldız

Abstract
In this study, the potential use of citric acid and Na-metabisulphite for browning control and quality maintenance of minimally processed Haciömer cv. chestnuts was investigated. Chestnuts were dipped into solutions of 0, 1 and 2 mM citric acid and Na-metabisulphite, placed into trays over-wrapped with plastic film and then stored at 4 °C. The following characteristics were determined: color; polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL) activity; value changes in titratable acidity, antioxidant activity and ascorbic acid accumulation during storage. The results showed that both treatments reduced enzyme activities; however Na-metabisulphite treatment was less effective for PAL activity. The treatment extended the shelf life of minimally processed Haciömer cv. chestnuts by about 15 days.

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