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Effect of Chlorine Dioxide and Ascorbic Acid on Enzymatic Browning and Shelf Life of Fresh‐Cut R ed D elicious and G ranny S mith Apples
Author(s) -
Remorini Damiano,
Landi Marco,
Tardelli Francesca,
Lugani Arianna,
Massai Rossano,
Graziani Giulia,
Fogliano Vincenzo,
Guidi Lucia
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12544
Subject(s) - browning , polyphenol oxidase , ascorbic acid , chemistry , shelf life , food science , catechol oxidase , peroxidase , phenols , flesh , cultivar , botany , biochemistry , enzyme , biology
In this work, we tested the hypothesis that ascorbic acid ( AA ) reduces browning of fresh‐cut apples ( R ed D elicious, RD , and G ranny S mith, GS ), and we investigated the impact of AA on phenylpropanoid metabolism of RD and GS . Apple slices were dipped in a solution of 100 mg/L of chlorine dioxide ( ClO 2 ) and ClO 2 + 3% AA and stored at 4 C for 96 h. Flesh firmness, solid soluble content and browning index, total phenols and flavonoids, and the activity of peroxidase and polyphenol oxidase were monitored upon storage (0, 48 and 96 h). Our results demonstrated that GS is less sensitive to browning and thus more suitable for minimally processed produce. Ascorbate reduces the browning index also in RD , a cultivar largely appreciated by consumers but more prone to browning. AA likely contrasts browning appearance by interacting with peroxidase and polyphenol oxidase and/or promoting the regeneration of phenols and flavonoids. Practical Applications Browning of fresh‐cut apple is one of the main problems that limit the shelf life of this type of produce. Given that this produce is highly appreciated by consumers, different antibrowning treatments have been tested to extend the shelf life of fresh‐cut apple. We found that treatment with 100 mg/L of ClO 2 + 3% of ascorbic acid significantly reduces the browning appearance in apple slices. Browning was also reduced in R ed D elicious cultivar that is more prone than G ranny S mith to this phenomenon, but that is highly appreciated by consumers.