The inhibition of enzymatic browning in minimally processed vegetables and fruits.

Author(s) : LAURILA E., KERVINEN R., AHVENAINEN R.

Type of article: Article

Summary

Historically, enzymatic browning has been controlled by the application of sulphites; however, there is a need to substitute sulphites with other methods. The most frequently studied alternative to sulphite is probably ascorbic acid. Current thinking suggests prevention of browning is most effective using an integrated approach where all stages of processing are optimized. In this mini-review, chemical, enzymatic and physical methods for preventing browning of vegetables and fruits have been compiled without neglecting the significance of raw material, peeling and packaging.

Details

Original title: The inhibition of enzymatic browning in minimally processed vegetables and fruits.
Record ID : 1999-3622
Languages: English
Source: Postharvest News Inf. - vol. 9 - n. 4
Publication date: 1998/08
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Fruit;
Vegetables
Keywords: Enzymic browning; Treatment; Fresh produce; Vegetable; Inhibition; Fruit