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Efficiency of coconut water immersion inhibiting browning incidence on cut-surface of fresh-cut 'Gala' apples during storage
Author(s)
Date Issued
August 14, 2018
Type
Conference Paper
Abstract
The purpose of the work was to investigate the efficiency of coconut water preventing browning incidence of fresh-cut product using 'Gala' apple as the fruit model. The fresh-cut apples were dipped in coconut water at the concentration of 0, 50 and 100% for 2 min and then kept at 4 ± 1 °C for 7 days. Browning-related parameters such as browning index (BI), browning score (BS), lightness (L∗), whiteness index (WI), total colour difference (ΔE∗), total phenols (TP), and polyphenol oxidase (PPO) activity were determined. The result showed that visual appearance of the fresh-cut apple was maintained by coconut water dip. Coconut water dip apparently lowered BI, BS and ΔE∗ increases and maintained L∗ and WI throughout the storage. The increases in TP and PPO activity of the fresh-cut apples were inhibited by coconut water dips. No significant difference in browning prevention efficiency of the both 50 and 100% coconut water dips was found. Thus 50% coconut water dip is an effectively natural alternative preventing browning incidence of fresh-cut products.
Citation
Matec Web of Conferences, 192, 2018