A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices

Enzymatic browning and its control in fresh-cut produce

Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...

Evaluation of fresh-cut apple slices enriched with probiotic bacteria

Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices

Sodium chlorite (SC) is an effective sanitizer for inhibiting microbial growth. This investigation was conducted to determine the efficacy of SC as a browning control agent for use on fresh-cut apple slices, applied alone, or in conjunction with organic acids. Additionally, the authors compared the efficacy of SC to that of acidified sodium chlorite (ASC) and to several other salts and examined...

Anti-browning agents for fresh cut fruit Identification

Novel Browning Inhibitor Formulation for Fresh-cut Apples

Development of a browning inhibitor for fresh-cut apples that would not support human pathogen survival was investigated. Granny Smith and Fuji wedges were treated with acidic or neutral browning inhibitors with and without addition of sodium hexametaphosphate. Wedges in modified atmosphere packaging pouches were observed for browning during storage at 4 °C and 10 °C. A pH 2.9 dip containing as...