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

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.