Chromatic Techniques to Evaluate Inhibition of Enzymatic Browning in Avocado Puree

The Retardation of Enzymatic Browning in Avocado Puree and Guacamole

Enzymatic browning in avocado puree and guacamole was evaluated by reflectance measurements for several varieties of avocado with varying amounts of chemical additives. Paste from Booth 8 had a greater tendency to brown than that from Lula. Browning at 75°F was effectively retarded without flavor change by 30 mg percent of sodium bisulfite or 200 mg percent ascorbic acid. Lemon juice or citric ...

Description of the Enzymatic Browning in Avocado Slice Using GLCM Image Texture

The browning kinetic was recorded using color data information from images of avocado slices. GLCM image texture was used to describe the reaction. In the experiment, images of avocado slices stored at 4°C were captured and saved in tiff format. The classical color intensity index (the mean L* value) and some statistics GLCM image textures were used. Results showed that it is possible to use GL...

Inhibition of loquat enzymatic browning by sulfhydryl compounds

The effectiveness of a series of sulfhydryl compounds in inhibiting polyphenoloxidase (PPO) activity in a model system (chlorogenic acid solution) and in loquat juices was evaluated. Application of different concentrations of sulfhydryl compounds to chlorogenic acid solution and fresh loquat juice showed that l-cysteine appeared to be an effective browning inhibitor. The required concentration ...

Control of Enzymatic Browning in Frozen Peaches

Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA group) Gros Michel].

The effectiveness of pineapple juice in enzymatic browning inhibition was evaluated on the cut surface of banana slices. After storage of banana slices at 15 degrees C for 3 days, pineapple juice showed browning inhibition to a similar extent as 8 mM ascorbic acid but less than 4 mM sodium metabisulfite. Fractionation of pineapple juice by a solid-phase C18 cartridge revealed that the directly ...