Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples
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- 作者：Mahmoud Koushesh Sabaa ; m.saba@uok.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Ommol Banin Sogvarb
- 关键词：Edible coating ; Minimally processed fruit ; Anti-browning agents ; Polyphenol oxidase
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：165-171
- 全文大小：848 K
文摘
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CMC and AA seemed to have a synergistic effect for control of surface browning of fresh-cut apple.
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PPO and POX enzyme activity in fresh-cut apple affected by AA treatment.
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Combination of CMC and AA maintained total antioxidant, vitamin C and fruit quality attributes during storage.