Novel browning inhibitor formulation for fresh-cut apples.

Author(s) : PILIZOTA V., SAPERS G. M.

Type of article: Article


Development of a browning inhibitor for fresh-cut apples that would not support human pathogen survival was investigated. Granny Smith and Fuji wedges were treated with acidic or neutral browning inhibitors with and without addition of sodium hexametaphosphate. Wedges in modified atmosphere packaging pouches were observed for browning during storage at 4 and 10 °C. A pH 2.9 dip containing ascorbic acid, citric acid, and sodium hexametaphosphate suppressed browning for at least 3 weeks at 4 °C, whereas formulations without hexametaphosphate failed within 1 week. These results demonstrate that browning in fresh-cut apples can be controlled with a formulation unlikely to support human pathogen survival or growth.


  • Original title: Novel browning inhibitor formulation for fresh-cut apples.
  • Record ID : 2004-2859
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 4
  • Publication date: 2004/05
  • Document available for consultation in the library of the IIR headquarters only.


See other articles in this issue (3)
See the source