ROWNING is a common degradative phenomenon of injured cIr senescent ' vegetable tissue (SZENT-GYORGYI 1969). I t is due to enzymatic oxidation of polyphenolics resulting in quinones which form brown colored complexes with protein. When fresh corn silks (stigmas) were ground in an aqueous solution and allowed to stand, it was observed that the brei normally turned brown. Occasionally, ground sil...

Enzymatic browning negatively impacts product quality and shelf-life of packaged fresh-cut lettuce. Metabolite profiles lettuce are affected by the process. The purpose this study was to identify metabolomic marker compounds predict browning, which could be applied discern accessions suited for commercial production industrial breeding programs. Romaine with different susceptibilities were eval...

Banana blossoms are rich in fiber and nutrients a popular plant-based, vegan alternative to fish. However undesirable browning, usually visible at the peduncle cut-end, negatively impacts consumer acceptability of banana blossoms. The aim this work was develop safe alternatives prevent browning First, activities primary enzymes associated with tissue i.e., polyphenol oxidase (PPO), peroxidase (...

The effectiveness of a series of sulfhydryl compounds in inhibiting polyphenoloxidase (PPO) activity in a model system (chlorogenic acid solution) and in loquat juices was evaluated. Application of different concentrations of sulfhydryl compounds to chlorogenic acid solution and fresh loquat juice showed that l-cysteine appeared to be an effective browning inhibitor. The required concentration ...