Application of different anti-browning agents in order to preserve the quality of apple slices
2017
Krasnova, I., Latvia Univ. of Agriculture, Ceriņi, Krimūnas parish, Dobele County (Latvia). Inst. of Horticulture | Misina, I., Latvia Univ. of Agriculture, Ceriņi, Krimūnas parish, Dobele County (Latvia). Inst. of Horticulture | Seglina, D., Latvia Univ. of Agriculture, Ceriņi, Krimūnas parish, Dobele County (Latvia). Inst. of Horticulture | Aboltins, A,, Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Engineering. Inst. of Agricultural Machinery | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Apple cultivar ‘Auksis’ was chosen for testing in the research of anti-browning efficiency by slicing and treating them with anti-browning agents: solutions of sea buckthorn, quince and currant juices and NatureSeal® AS1. Therefore, impact of the treatment by sea buckthorn, quince and white currant diluted juice, and solution of 4% and 5% antioxidant NatureSeal® AS1 on browning of fruit slices was evaluated. Strained apple slices were packed into polypropylene boxes and stored in refrigerator for 12 days at 4 °C temperature. During storage samples were analysed every third day by estimating changes in colour, content of vitamin C, total phenolic content, antioxidant activity (FRAP, DPPH). The best results of efficiency for used anti-browning agents on the quality of fresh-cut apple slices were reached by treating them with 5% NatureSeal® AS1 solution. The selected anti-browning agent provided higher content of vitamin C, phenolic compounds, antioxidant activity (FRAP, DPPH) in the product, as well as maintained initial light colour of apple slices in comparison with other anti-browning agents.
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