FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 511-514.

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Study on Color-preservation Effects of 4-Hexylresorcinol on Minimally Processed Fruits, Vegetables and Lotus Roots Juices

 QIAO  Fang, YU  Hai-Hu, HUANG  Xiao-Yu   

  1. 1.Applied Biotechnical Department, Shenzhen Polytechnic, Shenzhen 518055, China; 2.Department of Applied Biology and Chemistry, Hong Kong Ploytechnic College, Hong Kong, China; 3.College of Food Science, South of China Agricultural University, Guangzhou 518042, China
  • Online:2007-07-15 Published:2011-10-24

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Abstract: Color-preservation effects of 4-HR(4-Hexylresorcinol) on apple, potato, and banana slice and the lotusroot juice were studied. The results showed that 4-HR combined preventing browning reagent has good controling browning effects on the above four kinds of materials. The best combination to apple-slice is A2B2C1, namely 0.02% 4-HR, 0.03% antiscorbutic acid and 0.5% citric acid; the best combination to banana-slice is A2B2C2, namely 0.02% 4-HR, 0.03% antiscorbutic acid and 0.75% citric acid; the best combination to potato-slice and lotusroot juice is A2B1C1, namely 0.02% 4-HR, 0.02% antiscorbutic acid and 0.75% citric acid.

Key words: 4-HR, minimally processed fruits and vegetables, lotus juices, color-preservation