Effects of fresh Aloe vera gel coating on browning alleviation of fresh cut wax apple (Syzygium samarangenese) fruit cv. Taaptimjaan

Anti-browning agents for fresh cut fruit Identification

Enzymatic browning and its control in fresh-cut produce

Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...

Novel Browning Inhibitor Formulation for Fresh-cut Apples

Development of a browning inhibitor for fresh-cut apples that would not support human pathogen survival was investigated. Granny Smith and Fuji wedges were treated with acidic or neutral browning inhibitors with and without addition of sodium hexametaphosphate. Wedges in modified atmosphere packaging pouches were observed for browning during storage at 4 °C and 10 °C. A pH 2.9 dip containing as...

Evaluation of fresh-cut apple slices enriched with probiotic bacteria

A comparison of heat treatment and ascorbic acid on controlling enzymatic browning of fresh-cuts apple fruit

Enzymatic browning of apple fruits (Malus × domestica Borkh.) is the main factor responsible for quality deterioration in processed products such as juice, fresh-cut slices and chips.The fresh slices of apple were dipped in 1% ascorbic acid solution for one min and hot water with 50°C for two min. The results showed that both heat and ascorbic acid treatments could significantly reduce cut surf...