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EnglishFresh sliced apples were dipped in ethanol or cysteine solutions and/or packaged in air or modified atmosphere in order to retard oxidative browning. Modified atmosphere packaging was effective in inhibiting darkening for at least nine days at refrigerated storage conditions. The combination ethanol dip/modified atmosphere packaging resulted as a suitable method in maintaining the original color in apple slices even after exposure to air.
| Titolo: | Combined effect in preventing enzymatic browning reactions in minimally processed fruit |
| Autori: | |
| Data di pubblicazione: | 1994 |
| Rivista: | |
| Abstract: | Fresh sliced apples were dipped in ethanol or cysteine solutions and/or packaged in air or modified atmosphere in order to retard oxidative browning. Modified atmosphere packaging was effective in inhibiting darkening for at least nine days at refrigerated storage conditions. The combination ethanol dip/modified atmosphere packaging resulted as a suitable method in maintaining the original color in apple slices even after exposure to air. |
| Handle: | http://hdl.handle.net/11390/678608 |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
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