UNIGEN SEEDS SPAIN

UNIGEN SEEDS SPAIN

Arginine dips inhibited surface browning on fresh cut apple and lettuce

Fresh cut Granny Smith apple and iceberg lettuce were dipped in aqueous solutions of l-arginine at ambient pressure and assessed for browning on the cut surface during storage at 5 ?C. Arginine delayed the development of browning and hence extended postharvest life. For apple slices, dipping in 50 mM arginine for 10 min resulted in a 15-fold increase in postharvest life over control slices. For lettuce pieces, the postharvest

manzana-eres-lo-que-comes-es
20 January, 2017
Fresh cut Granny Smith apple and iceberg lettuce were dipped in aqueous solutions of l-arginine at ambient pressure and assessed for browning on the cut surface during storage at 5 ?C. Arginine delayed the development of browning and hence extended postharvest life. For apple slices, dipping in 50 mM arginine for 10 min resulted in a 15-fold increase in postharvest life over control slices. For lettuce pieces, the postharvest life was doubled by dipping in 100 mM arginine for 5 min. Arginine was found not to affect the taste of apple slices after a 250 mM dip and was more effective on a concentration basis than calcium ascorbate in inhibiting browning. Further studies are warranted to assess the suitability of arginine as a treatment to inhibit browning of fresh-cut produce. SourcesUse of arginine to inhibit browning on fresh cut apple and lettuceR.B.H. Wills & Yongxin LiSchool of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, AustraliaPostharvest Biology and Technology,?Volume 113, March 2016, Pages 66?68http://www.sciencedirect.com/science/article/pii/S0925521415301678Picture by eresloquecomes.es
Plan de Recuperación, Transformación y Resiliencia Financiado por la Unión Europea