Effect of anti-browning solutions on quality of fresh-cut apple slice

Abstract

Apple is an important fruit rich in antioxidant and nutrients. Browning is a major disorder occurring during long-term storing of apples and its adverse effect on economic loss, especially when disordered fruit effected internally. Enzymatic browning in apple fruit is related to the flesh and the presence of cavities. So, there is urgent need to inhibit the browning in an apple slices. The present study was, therefore, undertaken to study effect of various chemical, biochemical and thermal treatment for inhibit the browning in an apple slices with an utmost objective to minimize the colour and nutrient loss in present investigation different kind of chemical such as calcium lactate, KMS bio-chemical such as ascorbic acid, citric acid, cysteine, L-cystine and thermal treatment includes microwave blanching, hot water blanching, steam blanching. In addition effect of some pretreatment has also been determined on colour degradation (L, a, b) of apple slices. The study revealed that the enzymatic oxidation of phenolic and poly phenolic compounds responsible for the brown colour. The development of browning depends on many factor such as postharvest ripening duration, climate condition and ctype of variety.