Effects of tartaric acid on browning and firmness of bean sprouts and shredded cabbages with different immersion period

Abstract

A study to investigate the effectiveness of anti browning agent of tartaric acid in inhibiting enzymatic browning and loss in firmness of bean sprouts and shredded cabbages was conducted under laboratory conditions. Tartaric acid, a member of phenolics acids group which belongs to carboxylic acid group was subjected to bean sprouts and shredded cabbages under ambient temperature (28°C) with different of immersion periods of two, four, six and eight hours and stored for 72 hours. The results of this study have shown that 0.0035% of tartaric acid can inhibit firmness loss in of bean sprouts and shredded cabbages when being immersed for two hours in tartaric acid solutions. Similarly, this combination exhibited significant effect on preventing bean sprouts and shredded cabbage from the occurrence of enzymatic browning.