Abstract
SummaryPrevention of browning in fresh-cut fruit is of major commercial significance as fresh-cut fruit salads are major players in the international marketplace. Natureseal® AS1 and AS5 browning inhibitors out-performed ascorbic acid and citric acid in tests with fresh-cut wedges of ‘Bramley’ apple. A dipping regime of 2 min in 6% (w/v) AS1 solution was found to be optimal, as longer dip-times and higher concentrations led to significant residues of AS1 on the fresh-cut ‘Bramley’ wedges. Tests on fresh-cut wedges from ten apple cultivars indicated that AS1 was significantly beneficial (P < 0.001) to maintain wedge colour during chill-storage in all cultivars, with the exception of ‘Shampion’, which had a low browning tendency and performed equally well with or without AS1. Tests on the anti-oxidant status of a generic fruit salad, which was not treated with AS1 and stored for 15 d, indicated a significant reduction in anti-oxidant status, due largely to the depletion of vitamin C (from 137 to 97 mg 100 g−1 DW). Total phenolics contents remained relatively constant over the 15-d storage period. The outcomes from these trials have been presented to commercial food companies with a view to their uptake.
Published Version
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