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Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and Apple
Author(s) -
Yoruk R.,
Yoruk S.,
Balaban M.O.,
Marshall M.R.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb10999.x
Subject(s) - oxalic acid , browning , chemistry , potency , food science , horticulture , botany , nuclear chemistry , biochemistry , biology , in vitro
Relative antibrowning potency of oxalic acid on banana and apple slices was investigated using a machine vision system. Degree of browning on fresh‐cut surfaces was evaluated visually and quantitatively by observing changes of CIE L * values and evaluating temporal changes in color spectra based on experimental variables, oxalic acid concentration, and storage time. Browning inhibition was most prominent on banana and apple slices treated with oxalic acid solutions at concentrations of 60 and 5 m M , respectively. Oxalic acid was a more potent antibrowning agent compared with other structurally related acids. Average residual oxalic acid levels in the tissues for an effective antibrowning activity were measured.