Enzymatic browning, which accompanies food preservation processes based on drying, is a common obstacle to obtaining marketable and consumer-appealing products. In this paper, we investigate the application of one of the methods commonly used in order to counter the browning process, namely dipping. Dipping involves a soaking of the foods in liquids or solutions in order to suppress the activit...

The browning on the cut surface is a big problem reducing quality of fresh-cut taro (FCT), which causes severe postharvest losses and may raise environmental impacts. Citronellal (CA) natural compound in several aromatic plants. This study investigated effects CA treatments different concentrations (0.2, 0.5, 1 mL/L) FCT under cold storage at 5°C. results indicated that low-dose (0.2 treatment ...