The optimization process for preventing of apple flesh browning using H2 water

摘要

The present invention relates to a method for optimizing the prevention of browning of apple flesh using hydrogen water, confirming optimal concentrations of ascorbic acid, citric acid, salt and calcium chloride that can prevent browning of apples, By further including hydrogen, significant browning of apple flesh immersed in the optimal concentration of ascorbic acid, citric acid, salt, calcium chloride and hydrogen melt of the present invention compared to apple pulp immersed in other concentrations and hydrogen-free melts is prevented Since the effect was confirmed, the browning-prevented apple flesh prepared by the browning prevention method of the present invention can be usefully used for selling and ingesting fresh slices as agricultural products.