Open AccessStudy of Various Antibrowning Agents in Fresh-cut Apple cv Manalagi
Author(s) -
Nafi Ananda Utama,
Retno Hardianti,
Kiky Julynasari,
Chandra Kurnia Setiawan
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/752/1/012031
Subject(s) - sodium metabisulfite , browning , citric acid , ascorbic acid , arginine , chemistry , food science , completely randomized design , horticulture , biochemistry , biology , amino acid
Cutting treatment on fresh-cut apple could lead to browning incident in fruit. Several chemicals could be used as an antibrowning agent. In this study, we compared several antibrowning agents in fresh-cut Apple cv Manalagi. This study was carried out in a single factor experimental design and arranged in completely randomized design (CRD) consisting of four treatments: 100 mmol L-Arginine, 150 ppm Citric Acid, 150 ppm Ascorbic Acid, 50 ppm Natrium metabisulfite, and control with no treatment. The result showed that Sodium metabisulfite and L-Arginine treatment significantly could inhibit browning in fresh-cut Apple cv Manalagi on day 10. L-arginine also showed a high overall score in panelist preferences in sensory test. Further study could explore on L-arginine potential as antibrowning agent for other fresh-cut fruit and vegetables.