Uptake and Fate of Ascorbic Acid-2-Phosphate in Infiltrated Fruit and Vegetable Tissue
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 419–422, March 1991
How to Cite
SAPERS, G.M., MILLER, R.L., JR, F.W. D. and HICKS, K.B. (1991), Uptake and Fate of Ascorbic Acid-2-Phosphate in Infiltrated Fruit and Vegetable Tissue. Journal of Food Science, 56: 419–422. doi: 10.1111/j.1365-2621.1991.tb05294.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 6/15/90; revised 9/4/90; accepted 9/30/90.
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.