Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage

Young Bae Chung, Hyeyeon Song, Kyungae Jo, Hyung Joo Suh

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


Changes in color, browning indices, enzyme activity, and physical and chemical quality during the storage period were investigated to assess the effectiveness of storage period extension along with the addition of ascorbic acid (AA) and citric acid (CA) to salted Chinese cabbage. After 16 days of storage, the change in chromaticity value showed treatment with 0.5% CA showed the lowest change in the brown index during the storage period. The control showed the highest residual activity of polyphenol oxidase among control, AA, and CA-treated salted cabbage. AA and CA treatment effectively inhibited the initial populations of microorganisms including total aerobic bacteria, lactic acid bacteria, and yeast and molds in salted Chinese cabbage during storage. Further, the texture, i.e., hardness, chewability, and elasticity, tended to decrease with increasing storage. These results suggest that treatment with AA could help maintain the quality of salted Chinese cabbage during the storage period.

Original languageEnglish
Pages (from-to)227-234
Number of pages8
JournalFood Science and Biotechnology
Issue number2
Publication statusPublished - 2021 Feb


  • Ascorbic acid
  • Browning
  • Citric acid
  • Physiochemical quality
  • Salted Chinese cabbage

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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