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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页码
v.564-567(3)
其它主题
Tecnologia de los alimentos; Activite enzymatique; Actividad enzimatica; Catechol oxydase; Pulpas de frutas; Pulpe de fruit
语言
英语
注释
references. AVAILABILITY: US (DNAL 389.8 F7322).
类型
Journal Article; Journal Part
来源
Journal-of-food-science (USA). (May-Jun 1994). v. 59(3) p. 564-567.
2012-11-15
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