Treatments to inhibit browning and maintain quality of fresh-cut `Anjou', `Bartlett', and `Bosc' pears (Pyrus communis L.) were developed. Slices of `Anjou', `Bartlett', and `Bosc' pears (firmness 22, 36, and 22 N, respectively) were dipped in solutions of 4-hexylresorcinol, isoascorbic acid, N-acetylcysteine, and potassium sorbate prior to storage in air for up to 14 days at 5 °C. Inhibition of browning without loss of firmness and with no microbial growth was achieved for the three cultivars for 14 d. Inhibition of browning during 14 d storage at 5 °C was not affected by initial firmness (21-52 N) of `Anjou' pear slices.
J. George Buta and Judith A. Abbott
Judith. A. Abbott and J.G. Buta
A treatment to inhibit browning and maintain quality of fresh-cut `Anjou' and `Bartlett' pears (Pyrus communis L.) was developed. Slices of ŒAnjou, and ŒBartlett, pears with a range of initial firmness values were dipped in mixtures of 4-hexylresorcinol, isoascorbic acid, potassium sorbate, and N-acetylcysteine before refrigerated storage. Browning, as indicated by visual observation and by colorimeter readings, was inhibited for 14 d. Pears receiving the antibrowning treatment maintained firmness as well or better than the control slices.
Robert Saftner, Judith Abbott and Arvind Bhagwat
A calcium ascorbate processing formulation is commercially used to prevent browning on fresh-cut apple slices but has little to no antimicrobial activity. Intact apples were surface-sanitized with chlorine water at 20 °C or water at 60 °C, processed into fresh-cut slices, and the slices dipped in a calcium ascorbate formulation or a solution of isoascorbic acid, calcium, and N-acetylcysteine at pH 2.0. The commercial and experimental dip treatments similarly maintained cut surface color, Kramer firmness, and aromatic volatile concentrations during 3 weeks of storage at 5 °C in air. Freshly prepared experimental dip treatment reduced the native bacterial population of the apple slices prepared from sanitized apples better than the calcium ascorbate treatment. With repeated use, the experimental dip solution became adulterated with apple tissue and juice and rapidly lost its antibacterial activity. Concomitantly the pH of the dip solution increased to 2.6 or higher. The lost antibacterial activity could be restored in highly contaminated experimental dip solutions by back titrating to pH 2.0. The experimental dip treatment also reduced the overall yeast and mold population, but specifically enhanced growth of Penicilliumexpansum on slices prepared from chlorine-sanitized apples. A hot water pretreatment of intact apples at 60 °C for 3 min prior to fresh-cut processing essentially eliminated P. expansum contamination on the slices. The results indicate that the experimental dip treatment is a promising alternative to calcium ascorbate treatment for analytical and microbial quality retention of fresh-cut apple slices during storage, especially when the apple slices are processed from hot water-treated apples.
Rui Sun, Hui Li, Qiong Zhang, Dongmei Chen, Fengqiu Yang, Yongbo Zhao, Yi Wang, Yuepeng Han, Xinzhong Zhang and Zhenhai Han
-protection agents, ascorbic acid and its derivatives as well as N-acetylcysteine, 4-hexylresorcinol, and calcium propionate can inhibit enzymatic browning in apple ( Buta et al., 1999 ; Dorantes-Alvarez et al., 1998 ). However, chemical treatment increases the cost