Extending storage life of fresh-cut apples using natural products and their derivatives.
Prevention of browning of apples slices has been difficult to achieve because of the rapidity of the enzymatic oxidation of phenolic substrates even under reduced atmospheric pressure storage. Combinations of enzymatic inhibitors, reducing agents, and antimicrobial compounds containing calcium to extend storage life were tested to decrease the browning of Red Delicious apple slices stored at 5 and 10 degrees C under normal atmospheric conditions. Treatments were devised to prevent browning for up to 5 weeks at 5 degrees C with no apparent microbial growth using dipping solutions of compounds derived from natural products consisting of 4-hexylresorcinol, isoascorbic acid, a sulfur-containing amino acid (N-acetylcysteine), and calcium propionate. Analyses of organic acids and the major sugars revealed that the slices treated with the combinations of antibrowning compounds retained higher levels of malic acid and had no deterioration in sugar levels at 5 and 10 degrees C, indicating that higher quality was maintained during storage.
Buta
J G
JG
Horticultural Crops Quality Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 10300 Baltimore Avenue, Beltsville, Maryland 20705-2350, USA. gbuta@asrr.arsuda.gov
Moline
H E
HE
Spaulding
D W
DW
Wang
C Y
CY
D001688:Biological Products; D005511:Food Handling; D005638:Fruit; D015416:Maillard Reaction
D001688:Biological Products