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Biochemical changes of fresh-cut pineapples slices treated with antibrowining agents
- Gonzalez-Aguilar, G.A., Ruiz-Cruz, S., Soto-Valdez, H., Vazquez-Ortiz, F., Pacheco-Aguilar, R., Wang, C.Y.
- International journal of food science & technology 2005 v.40 no.4 pp. 377
- pineapples, fresh-cut foods, chemical treatment, food processing, enzymatic browning, ascorbic acid, isoascorbic acid, acetylcysteine, enzyme inhibition, storage quality, food storage, sugars, phenols, catechol oxidase, enzyme activity, fruit quality, sensory properties
- The effectiveness of ascorbic acid (AA), isoascorbic acid (IAA) and N-acetyl-cysteine (AC) in inhibiting browning of fresh-cut pineapple slices that were stored for up to 14 days at 10 °C, were studied. Slices treated with IAA and AA maintained higher levels of sugars and vitamin C than AC and controls. A low reduction of total phenolic content in treated slices was correlated with a lower polyphenol oxidase activity. IAA and AA slowed the degradation rates of sugars, vitamin C, and phenolic content, whereas AC was less effective in affecting these processes. A higher content of AA and IAA was associated with better compositional quality parameters and appearance of the pineapple slices during the storage period.