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Fruit and vegetables: prevention of enzymic browning.

Prévention du brunissement enzymatique des fruits et légumes.

Author(s) : PHILIPPON J.

Type of article: Article

Summary

The article reviews methods already used in the food industry to prevent enzymic browning and also examines methods being developed. Following a brief overview of economic considerations, the author gives a brief description of the reactions involved in colour change, and provides an update on preventive approaches: variety improvement, reduction in processing- or handling-related damage, physical treatments (blanching, maintaining of contact with atmospheric oxygen, packaging ensuring gas-tight conditions), chemical methods (ascorbic acid, sodium and potassium chlorides, sulphur dioxide and precursors, and other inhibiting agents under investigation). Although significant progress has been achieved over the past few years, practical means of preventing enzymic browning that are suitable alternatives to treatment with SO2 have proven to be either insufficiently effective or too expensive. More research is required in order to develop suitable alternatives.

Details

  • Original title: Prévention du brunissement enzymatique des fruits et légumes.
  • Record ID : 2000-2595
  • Languages: French
  • Source: Rev. gén. Froid - vol. 88 - n. 998
  • Publication date: 1999/11
  • Document available for consultation in the library of the IIR headquarters only.

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