Abstract
Preserving the quality of freshly cut fruits is essential for food marketing. This study aimed to evaluate the anti-browning effect of rice bran extract (RE) added to a vitamin C mixture (VCM), which is widely used as an anti-browning agent. Freshly cut apples were prepared using the following processes: raw material selection, washing, cutting, soaking, and packaging. A comparison of cut apples soaked with 3% VCM combined with 1% RE (VR) and cut apples treated with 4% VCM showed that the L* and BI values had similar levels. After 12 days of storage, the amount of yeast and mold in cut apples after 4% VCM and VR treatment was 6.15 × 104 ± 0.48 CFU/mL and 4.25 × 103 ± 0.15 CFU/mL, respectively, and the degree of bacterial growth was reduced by VR treatment. On day 12 of storage, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were similar in the 4% VCM and VR groups. The polyphenol content was significantly higher in the VR group (121.0 ± 2.2) than in the 4% VCM group (76.9 ± 2.2). These results indicate that VR treatment for freshly cut apples is a potential alternative to 4% VCM treatment, with an effective anti-browning capacity and improved polyphenol content.
Highlights
The industry for supplying fresh fruits and vegetables has grown rapidly as consumer preference and demand for fresh and healthy foods have increased [1]
The apples were each cut into eight slices of similar size and shape, followed by soaking in the distilled water (DW) or anti-browning treatment solution, which was vitamin C mixture (VCM), rice bran extract (RE) and VCM combined with RE, for 1 min
Commercially available VCM is applied at 4% (w/w) for apple processing to prevent browning, and the shelf life of freshly cut apples is known to be up to 7 days
Summary
The industry for supplying fresh fruits and vegetables has grown rapidly as consumer preference and demand for fresh and healthy foods have increased [1]. Research on efficient preservation methods for freshly cut apples is drawing attention for its potential to reduce the processing costs in the fresh produce industry [2]. Cut apples deteriorate rapidly as a result of enzymatic browning [3], tissue softening [4], and microbial growth [5]. Susceptible to microbial growth, which shortens the shelf life [6]. Extending shelf life by preventing surface browning has been a focus in the freshly cut industry in recent decades [7]
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