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COMBINED EFFECTS IN PREVENTING ENZYMATIC BROWNING REACTIONS IN MINIMALLY PROCESSED FRUIT

Maria Cristina Nicoli, Monica Anese, C. Severini

Open publisher page 88 citations

Abstract

ABSTRACT Fresh sliced apples were dipped in ethanol or cysteine solutions and/or packaged in air or modified atmosphere in order to retard oxidative browning. Modified atmosphere packaging was effective in inhibiting darkening for at least nine days at refrigerated storage conditions. The combination ethanol dip/modified atmosphere packaging resulted as a suitable method in maintaining the original color in apple slices even after exposure to air.

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What this paper is about

ABSTRACT Fresh sliced apples were dipped in ethanol or cysteine solutions and/or packaged in air or modified atmosphere in order to retard oxidative browning. Modified atmosphere packaging was effective in inhibiting darkening for at least nine days at refrigerated storage conditions. The combination ethanol dip/modified atmosphere packaging resulted as a suitable method in maintaining the original color in apple slices even after exposure to air.

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OpenAlex reports 88 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

ABSTRACT Fresh sliced apples were dipped in ethanol or cysteine solutions and/or packaged in air or modified atmosphere in order to retard oxidative browning. Modified atmosphere packaging was effective in inhibiting darkening for at least nine days at refrigerated storage conditions. The combination ethanol dip/modified atmosphere packaging resulted as a suitable method in maintaining the original color in apple slices even after exposure to air.

Key concepts: Browning, Modified atmosphere, Chemistry, Food science, Controlled atmosphere, Ethanol, Atmosphere (unit), Cold storage

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