Abstract: D-sodium isoascorbate,citric acid and EDTA-2Na were used as browning inhibitors in fresh-cut apples.The result indicated that: 1.0 g/L D-sodium isoascorbate was the best of browning inhibitor in single factor experiment;orthogonal experimental determination of the optimal combination was A2B1C1D2,which adopted the 0.2 g/L D-sodium isoascorbate,0.03 g / L citric acid,0.1 g/L EDTA-2Na solution soak for 6 min.Under the above condition,the fresh-cut apple browning was better controlled and the sensory quality was maintained in a good level for 7 days of storage.Browning degree of fresh-cut apples was significantly related with polyphenol oxidase(PPO) activity and sensory quality.
姜爱丽,钟璐,胡文忠,等. 3种褐变抑制剂对减轻鲜切苹果褐变效果的影响[J]. 食品与发酵工业, 2010, 36(07): 45-48.
Jiang Ai-li,Zhong Lu,Hu Wen-zhong,et al. Study on Three Kinds of Browning Inhibitors in Reducing Fresh-cut Apples Browning[J]. Food and Fermentation Industries, 2010, 36(07): 45-48.