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Fresh-cut ‘Braeburn’ apple slices were dipped into cold water (4°C for 2min) or hot water (HWT, 48°C or 55°C for 2min) followed by dips into 0 or 6% w/v aqueous calcium ascorbate (CaAsc, 2min, 0°C) and stored in air up to 28 d at 4°C. Microbial counts, changes in browning and sensory acceptance were determined to indicate changes in quality. Changes in antioxidant levels were measured using free radical...
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