Anti-browning Effect of Composite Inhibitors on Pink Lady Apple Juice

The Pink Lady apple was taken as experimental material to study the anti-browning effects of phytic acid,NaCl and EDTA-Na2 on apple juice in fresh and in storage.The results showed that the activity of PPO can be inhibited by phytic acid,NaCl and EDTA-Na2,and the inhibitory course was irreversible.The anti-browning ability of single inhibitor was in a ordered that 0.20% of phytic acid0.10% of NaCl0.50% of EDTA-Na2.The best combination of composite inhibitors was 0.30% of phytic acid plus 0.3% of NaCl and plus 0.25% of EDTA-Na2,whose inhibition rate for browning was 92.87%,but decreased to 87.43% after 90 days.