Abstract
Two approaches to reduce postharvest enzymatic browning in parsnips were examined, (1) cultivar selection and, (2) the use of a postharvest dip. Four cultivars were tested; White Spear was least susceptible to browning while Cobham Improved Marrow was most susceptible. There appeared to be no great differences in inherent tissue potential for browning. The high incidence of browning in ‘Cobham Improved Marrow’ was however associated with large increases in solute leakage when a controlled injury was imposed on the root. A postharvest dip containing calcium chloride, ascorbic acid and citric acid reduced browning to an acceptable level in ‘Javelin’, a cultivar with intermediate susceptibility to browning. It was concluded that the differences between cultivars was a consequence of the susceptibility of the root skin to injury and the effectiveness of the dip was limited by the extent of injury sustained by the particular variety.
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