A comparison of heat treatment and ascorbic acid on controlling enzymatic browning of fresh-cuts apple fruit
نویسندگان
چکیده
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 surface browning, although ascorbic acid treatment was some more effective. The both treatments showed inhibitory effects on PPOs and POD enzymes in related to enzymatic browning in fresh cut browning, although hot water treatments was some more effective than ascorbic acid on suppressing both monophenolase and diphenolase activity of PPOs and POD enzymes.
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