The Effect of Anti-Browning Treatments for Fresh-Cut Guava Slices in Prevention of Browning during Dehydration

Anti-browning agents for fresh cut fruit Identification

the effect of e-64 on the developmental competence of sheep cocs during in vitro maturation

in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.

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...

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 ...

Effect of Nucleotides on Enzymic Browning in Potato Slices.

Freshly cut slices darken as a result of oxidation of endogenous phenols in reactions catalyzed by polyphenol oxidase. Ascorbic acid, thiols, and other reducing substances prevent enzymic darkening (5, 17). Earlier studies showed that ATP substantially decreased browning in plant tissues, apparently via the reduction of quinones (14). ATP itself is not a reducing agent. The reducing compound is...