Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
International Journal of Agricultural Research
  Year: 2008 | Volume: 3 | Issue: 3 | Page No.: 196-201
DOI: 10.3923/ijar.2008.196.201
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Effect of L-Ascorbic Acid and Sodium Metabisulfite in the Inhibition of the Enzymatic Browning of Minimally Processed Apple

William Renzo Cortez-Vega, Angelica Maria Becerra-Prado, Juliana Marques Soares and Gustavo Graciano Fonseca

Abstract:
The browning of fruits after the harvest, storage or in consequence of damage has great visual impact and diminishes the commercial, sensorial and nutritional quality of these fruits. The enzymatic browning that occurs in the cut surface of eatable tissue minimally processed affects the shelf life of these products. It was analyzed the inhibitory effect of ascorbic acid and sodium metabisulfite on the enzymatic browning of minimally processed apples stored at 5°C, packed or not. The region with stronger enzymatic browning was more intense near to the epidermis, in the central part and around the vascular bundles. The direct application of the sodium metabisulfite solution 10 mM on minimally processed apples packed with PVC film and cooled at 5°C conserved the original color of the minimally processed apples up to seven days.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Study of Maillard Reaction Inhibitors for the Sugar Cane Processing
How to cite this article:

William Renzo Cortez-Vega, Angelica Maria Becerra-Prado, Juliana Marques Soares and Gustavo Graciano Fonseca, 2008. Effect of L-Ascorbic Acid and Sodium Metabisulfite in the Inhibition of the Enzymatic Browning of Minimally Processed Apple. International Journal of Agricultural Research, 3: 196-201.

DOI: 10.3923/ijar.2008.196.201

URL: https://scialert.net/abstract/?doi=ijar.2008.196.201

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

Curve Bottom