Influence of harvest maturity on cut-edge browning of ‘Granny Smith’ fresh apple slices treated with anti-browning solution after cutting

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

“…Table 3 reports the results of an ANOVA performed onL*, a*, b*, BI and ¡SE valúes as well as the clusters obtained through the described non-supervised classification of the image histograms. For each index and for each image-based cluster, a consistent increase was observed in a*, b*, BI and I S E valúes as well as a consistent decrease in lightness (L*) from Clusters A to C. The trend of these parameters agreed with the results of previous studies that examined the changes in color coordinates related to enzymatic browning from storage (Perez-Gago et al, 2006;Pristijono et al, 2006;Lu et al, 2007;Toivonen, 2008). After performing the LSD test, significant differences were observed between all the means of the analyzed variables.…”

Evaluation of fresh-cut apple slices enriched with probiotic bacteria

“…There was no significant difference for Hunter b values for control apples and probiotic apple wedges and also the storage period had very little effect on the yellowness of the apple wedges (P < 0.05). Natureseal ® products have been studied extensively and have shown to be effective in prevention of colour deterioration (Rupasinghe, Murr, DeEll & Odumeru, 2005;Toivonen, 2008;Rößle, Gormley & Butler, 2009). There is also a possibility that the probiotic solution which is mainly citric acid sodium citrate buffer could have a positive effect on retaining the colour in apple wedges as citric acid has been reported to have an anti-browning effect (Pizzocaro, Torreggini & Gilardi, 1993;Rojas-Graü, Soliva-Fortuny & Martìn-Belloso, 2008) or it could be due to low pH-induced inhibition of the enzyme responsible for browning development PPO (Garcia & Barrett, 2002).…”

Efficacy of Natureseal®AS1 browning inhibitor in fresh-cut fruit salads applications, with emphasis on apple wedges

“…There is an extensive literature on inhibitors of browning in fresh-cut fruits, with trials using ascorbic acid (Sapers et al, 1989;Gorny et al, 2002), citric acid (Jiang et al, 2004), or their derivatives (Moline et al, 1999), or other compounds (Pilizota and Sapers, 2004;Tortoe et al, 2007;Lu et al, 2007, Cortez-Vega et al, 2008Pristijono et al, 2008). Several studies have shown that Natureseal ® products can reduce browning in fresh-cut fruit slices Bhagwat et al 2004;Rupasinghe et al, 2005;Toivonen, 2008).…”