EFFECT OF ANTIBROWNING AGENTS ON COLOR AND RELATED ENZYMES IN FRESH-CUT APPLES DURING COLD STORAGE

Treatments to inhibit browning of fresh-cut apples were investigated. The color (L*), the browning potential and polyphenol oxidase (PPO) activity of fresh-cut apples (Golden Delicious, Scarlet Spur and Granny Smith) were evaluated throughout cold storage. Antibrowning agents (citric and ascorbic acid) and calcium chloride resulted in a reduction of browning and deterioration of fresh-cut apples stored at 4°C for 5 days under normal atmospheric conditions. During storage, PPO activity increased and was inhibited by the use of citric and ascorbic acids. These antibrowning agents helped to maintaining the color of fresh-cut apples during storage. On the contrary, the use of 1-methylcyclopropene was not effective to prevent the color deterioration of the apple slices from the first day of cold storage