No abstract

No abstract

The browning of peeled root vegetables causes a major deterioration in the quality of the products, which significantly affects consumer purchasing behavior decisions and is a major cause of disposal during distribution. Sulfate and chlorine dioxide are representative additives used in commercially available peeled root vegetables. Therefore, this study investigated residual concentration of subchlorite ions and chlorate ions, which were the decomposition products of sulfur dioxide and chlorine compounds used for antioxidants, preservatives, and bleach in peeled root vegetables distributed online and offline. As a result of the survey, in 12 of 67 cases, sulfur dioxide was detected below the available standards. Through this survey, the content of synthetic ingredients can be estimated and used as a foundation for material development to suppress browning in the future.