Uptake and Fate of Ascorbic Acid-2-Phosphate in Infiltrated Fruit and Vegetable Tissue

Authors

  • G.M. SAPERS,

    1. Authors Sapers, Miller, Douglas (deceased) and Hicks are with the U.S. Department of Agriculture, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Philadelphia, PA 19118.
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  • R.L. MILLER,

    1. Authors Sapers, Miller, Douglas (deceased) and Hicks are with the U.S. Department of Agriculture, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Philadelphia, PA 19118.
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  • F.W. DOUGLAS JR,

    1. Authors Sapers, Miller, Douglas (deceased) and Hicks are with the U.S. Department of Agriculture, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Philadelphia, PA 19118.
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  • K.B. HICKS

    1. Authors Sapers, Miller, Douglas (deceased) and Hicks are with the U.S. Department of Agriculture, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Philadelphia, PA 19118.
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ABSTRACT

Ascorbic acid-2-phosphate (AAP) and ascorbic acid (AA) were infiltrated into apple and potato tissue to control browning. Apple tissue absorbed more AAP and AA than potato under similar conditions. AAP hydrolysis by endogenous acid phosphatase (APase) yielded AA which accumulated or became oxidized to dehydroascorbic acid, depending on the rate of hydrolysis and browning tendencies of samples. APase activity varied greatly with commodity, method of sample preparation and sample pH. Variation in the ability of AAP to inhibit browning in different products could be explained by these factors.

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