The Effect of Pineapple Syrup Immersion on Antioxidant Properties of Fresh-cut ‘Fuji’ Apples

Abstract

Antioxidant capacity are studied on fresh-cut ‘Fuji’ apple slices pretreatment with four various pineapple juice solutions (pineapple original syrup; pineapple syrup pH3.6; pineapple syrup pH4.5; pineapple syrup dilution 1:1; Control group) during storage at 5 ℃ for 9 days. Apple slices samples dipped with pineapple syrup retarded browning compared with the check, especially the pineapple juice pH4.5 is the best. The reducing powers of all the fresh-cut apple samples with the immersion with pineapple syrups comparing (with the absorption value at 700nm from 1.438 to 1.758) were higher than the control sample (from 1.325 to 1.403). Scavenging rate of apple slices samples dipped with pineapple juice showed higher value than the control samples.