DocumentCode
2092517
Title
Study on the Biophysiological effect of different antibrowning agents on fresh-cut Fuji apples
Author
Qi, Haiping ; Hu, Wenzhong
Author_Institution
Food Eng. Dept, Dalian Nat. Univ., Dalian, China
fYear
2011
fDate
27-29 May 2011
Firstpage
1065
Lastpage
1068
Abstract
Biophysiological effect of different anti-browning agents on fresh-cut Fuji apples was studied during storage at 4°C for 8 days. Colour, firmness, respiration degree and MDA content of fresh-cut apples were investigated during storage. The results showed that 1% ascorbic acid plus 0.5% CaCl2 solution was the most effective antibrowning agent in terms of sensory quality in this study.
Keywords
food processing industry; food products; storage; antibrowning agent; apple MDA content; apple colour; apple firmness; apple respiration degree; ascorbic acid; biophysiological effect; fresh-cut Fuji apple; malonaldehyde; sensory quality; storage; temperature 4 degC; time 8 day; Biochemistry; Biomembranes; Color; Education; Lipidomics; Production; Temperature measurement; antibrowning agents biophysiology; fresh-cut Fuji apples;
fLanguage
English
Publisher
ieee
Conference_Titel
New Technology of Agricultural Engineering (ICAE), 2011 International Conference on
Conference_Location
Zibo
Print_ISBN
978-1-4244-9574-0
Type
conf
DOI
10.1109/ICAE.2011.5943972
Filename
5943972
Link To Document