Enzymatic browning in apple pulps.
Lozano J.E. | Drudis Biscarri R. | Ibarz Ribas A.
Enzymatic browning in Golden Delicious apple pulp was studied as related to degree of ripeness and temperature (3.5-31 degrees C). Green apple pulp showed the highest rate of browning. This was attributable to differences in ascorbic acid (AA) content and polyphenoloxidase activity in young fruits. The rate of browning determined by CIE L* measurements followed complex temperature dependent kinetics, represented by a multiple linear effects with log time. Equal changes in L* parameter yielded straight lines in a log temperature vs log time plot. Inhibition with AA caused an initial slow rate of browning and a well defined break point associated with exhaustion of antioxidant properties of the AA. The greater the AA concentration the longer the initial period.
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