Two treatments that inhibit the browning of apples

In recent years, the production of minimally processed fruits and vegetables (FyHMP) increased in quantity and variety for the purpose of providing the consumer with a product similar to fresh with a long life and at the same time ensuring their safety, maintaining good nutritional and sensory quality. Enzymatic browning, mainly catalysed by polyphenol oxidase (PPO) is one of the main problems affecting the quality and limiting FyHMP life.The compounds used to inhibit the PPO traditionally are sulfites. However, its use in the food industry has been restricted due allergic reactions, especially in asthmatic individuals. Consequently, alternative treatments are of interest.? The treatments used were:? I. 2% ascorbic acid + 1% citric acid + 0.5% EDTA, II. 1% ascorbic acid + 0.5% citric acid + 0.25% EDTA and III. Water as control. The evaluations were done at the beginning, and at 7 and 16 days of storage at 4?C.Measurements of space color coordinates CIE L * a * b * on apple slices showed that both treatments were effective in preventing browning of the fruit. SourceVI Jornadas Argentinas de Biolog?a y Tecnolog?a de Postcosecha, noviembre 2011, MendozaSource of the picturethemomcrowd.com