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Issue 6 (3) 2007 pp. 37-49

Róża Biegańska-Marecik, Janusz Czapski

Agricultural University of Poznan

The effect of selected compounds as inhibitors of enzymatic browning and softening of minimally processed apples

Abstract In the study the effect was assessed of sample processing with solutions containing inhibitors of enzymatic browning and tissue softening and sucrose on the quality of minimally processed apples. Ascorbic acid, citric acid, 4-hexylresorcinol, sodium chloride, calcium chloride, sodium lactate, calcium lactate and sucrose were used as inhibitors. The application in apple slice processing of a solution containing 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride, 20% sucrose effectively inhibited the browning and softening of apple slices during storage. Moreover, it had an advantageous effect on the other sensory attributes, resulting in a product of very high quality. A good quality product is obtained using a solution of citric acid and sucrose.
Keywords: enzymatic browning, softening, inhibitors, apples, minimal processing
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue3/volume/4_3_2007.pdf

For citation:

MLA Biegańska-Marecik, Róża, and Janusz Czapski. "The effect of selected compounds as inhibitors of enzymatic browning and softening of minimally processed apples." Acta Sci.Pol. Technol. Aliment. 6.3 (2007): 37-49.
APA Biegańska-Marecik R., Czapski J. (2007). The effect of selected compounds as inhibitors of enzymatic browning and softening of minimally processed apples. Acta Sci.Pol. Technol. Aliment. 6 (3), 37-49
ISO 690 BIEGAńSKA-MARECIK, Róża, CZAPSKI, Janusz. The effect of selected compounds as inhibitors of enzymatic browning and softening of minimally processed apples. Acta Sci.Pol. Technol. Aliment., 2007, 6.3: 37-49.