Effective inhibition
of browning and softening of apple
slices during storage by 1% ascorbic acid, 0.005%
4-hexylresorcinol, 0.5% calcium chloride, 20% sucrose
in mpregnated solution. During
the impregnation of pears the authors used an isotonic solution containing enzymatic
browning inhibitors (ascorbate;
4-hexylresorcinol; EDTA; citrate) with or without an addition of
calcium lactate. The most effective limitation
of adverse changes in color were observed as a result of vacuum
impregnation
of pears with a solution containing ascorbate and an
addition of lactate. They also recorded
an extended shelf life of the minimally processed product to 20 days and
inhibition of changes in the
mechanical properties of tissue as well as microbial growth. The effect of enzymatic
browning inhibition during storage was also
observed by Biegańska-Marecik and Czapski (2007) when
applying a solution containing ascorbic acid;
4-hexylresorcinol; calcium chloride and sucrose in vacuum
impregnation
of apple slices.
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