Studies on Quality Preservation of Fresh-cut Apples

Abstract

Abstract: The effects of different inhibitors on PPO activity,browning degree and quality of appearance of fresh-cut apples were studied.The results showed that the effects of 1.5% Cys,1.0% sodium D-isoascorbate,and 1.0% GSH on browning inhibition of fresh-cut apples during storage period are optimum among the single browning inhibitors.The optimum combination treatment is 0.10% sodium D-isoascorbate+0.12% GSH+0.13% Cys,and the optimum time for the fresh-cut apple slices dipping in the solution is 2min,which can keep the PPO activity,the browning degree and the quality of appearance in super level within 14d.

Key words: , fresh-cut apples； quality； preservation； PPO(polyphenol oxidase)；

GAO Yuan-Jun, 南Hai-Juan , Hao-Ya-Qin. Studies on Quality Preservation of Fresh-cut Apples[J]. FOOD SCIENCE, 2006, 27(8): 254-258.

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Studies on Quality Preservation of Fresh-cut Apples

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