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Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage

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Abstract

Changes in color, browning indices, enzyme activity, and physical and chemical quality during the storage period were investigated to assess the effectiveness of storage period extension along with the addition of ascorbic acid (AA) and citric acid (CA) to salted Chinese cabbage. After 16 days of storage, the change in chromaticity value showed treatment with 0.5% CA showed the lowest change in the brown index during the storage period. The control showed the highest residual activity of polyphenol oxidase among control, AA, and CA-treated salted cabbage. AA and CA treatment effectively inhibited the initial populations of microorganisms including total aerobic bacteria, lactic acid bacteria, and yeast and molds in salted Chinese cabbage during storage. Further, the texture, i.e., hardness, chewability, and elasticity, tended to decrease with increasing storage. These results suggest that treatment with AA could help maintain the quality of salted Chinese cabbage during the storage period.

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Acknowledgements

This study was supported by a grant from the WIKIM International Research Program (KE1502-1) through the World Institute of Kimchi, funded by the Ministry of Science, ICT and Future Planning, Republic of Korea.

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Authors and Affiliations

  1. Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul, 02841, Republic of Korea

    Young Bae Chung & Hyung Joo Suh

  2. Research and Development Division, World Institute of Kimchi, Gwangju, 91755, Republic of Korea

    Young Bae Chung & Hyeyeon Song

  3. BK21Plus, College of Health Science, Korea University, Seoul, 02841, Republic of Korea

    Kyungae Jo & Hyung Joo Suh

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  1. Young Bae Chung
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  2. Hyeyeon Song
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  3. Kyungae Jo
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Correspondence to Kyungae Jo.

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Chung, Y.B., Song, H., Jo, K. et al. Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage. Food Sci Biotechnol 30, 227–234 (2021). https://doi.org/10.1007/s10068-020-00857-w

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  • DOI: https://doi.org/10.1007/s10068-020-00857-w

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