บทคัดย่องานวิจัย

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Hypochlorite inhibition of enzymic browning of cut vegetables and fruit.

Brecht, J. K.; Sabaa-Srur, A. U. O.; Sargent, S. A.; Bender, R. J.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 341-344 Ref: 5 ref.

1993

บทคัดย่อ

Hypochlorite inhibition of enzymic browning of cut vegetables and fruit.

Sodium and calcium hypochlorite solutions were compared with standard ascorbic acid and sodium metabisulphite for their effectiveness in the inhibition of enzymic browning of cut Superior potato tubers and Red Delicious apple fruits. Potato and apple slices were immersed in the treatment solutions of 17.5 or 140 p.p.m. hypochlorite at pH 4, 7 and 11 and in 0.8 or 3.2% ascorbic acid or 50 or 200 p.p.m. sodium metabisulphite solutions for 5, 10 or 20 min. Control solutions at the same pH as treatment solutions were prepared using HCl and NaOH. Browning was assessed by measuring tissue reflectance. Duration of immersion was found to have no effect on browning inhibition. The most effective sodium hypochlorite treatment was 17.5 p.p.m. at pH 4 for potato and 17.5 p.p.m. at pH 11 for apple tissues. For calcium hypochlorite, pH had only a slight effect in potato but pH 4 was most effective for apple tissues. Browning inhibition was not improved by higher hypochlorite concentrations. Ascorbic acid reduced browning only in potato at 3.2%. Sodium metabisulphite at 200 p.p.m. was very effective in inhibiting browning in both potato and apple.