Prevention of enzymatic browning of apple cylinders using different solutions
Tortoe, Charles, Orchard, John and Beezer, Anthony (2007) Prevention of enzymatic browning of apple cylinders using different solutions. International Journal of Food Science and Technology, 42 (12). pp. 1475-1481. ISSN 0950-5423 (doi:10.1111/j.1365-2621.2006.01367.x)Full text not available from this repository.
Inhibition of enzymatic browning and decay on cut surfaces of Golden Delicious apple using ascorbic acid, cysteine, sodium chloride, calcium chloride, citric acid and sodium ascorbate alone or in combinations was investigated at 4 and 10 °C for a storage period of 0, 7 and 14 days, in an attempt to find the most effective treatment. Apple segments immersed in ascorbic acid and citric acid alone showed visual traces of browning after 7 days storage at 4 °C. After 14 days storage, only ascorbic acid and ascorbic acid plus sodium chloride had moderate browning, while all other treatments were severely affected. However, at 10 °C, only ascorbic acid was effective in reducing the level of browning, although its effect was minimal after 14 days storage. Browning was more severe at 10 °C than 4 °C in all solutions. The browning measurement (a* value) became increasingly positive from 7- to 14-day storage. Microbial decay was absent in all treatments within 7 days at 4 and 10 °C. However, three test solutions showed microbial decay after 14 days storage at 10 °C in addition to the control solution, which showed decay at both 4 and 10 °C storage temperatures.
|Uncontrolled Keywords:||enzymatic browning, o-diphenols, polyphenoloxidase, o-quinones|
|Subjects:||T Technology > TP Chemical technology|
|School / Department / Research Groups:||Natural Resources Institute|
Natural Resources Institute > Food & Markets
|Last Modified:||11 Nov 2011 12:06|
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