Enzymatic browning and its control in fresh-cut apple


260 / 401

Authors

  • Pushpendra Kumar Department of Post Harvest Management, College of Horticulture and Forestry, Central Agricultural University (I), Pasighat 791 102 Arunachal Pradesh
  • Shruti Sethi College of Horticulture and Forestry, Central Agricultural University (I), Pasighat 791 102 Arunachal Pradesh
  • Swarajya Laxmi Nayak College of Horticulture and Forestry, Central Agricultural University (I), Pasighat 791 102 Arunachal Pradesh

Abstract

Enzymatic browning is an economically important physiological problem that impairs the sensory qualities and discourages consumer purchase of fresh-cut apples. Control of browning on fresh-cut apples has been the focus of extensive research and many technologies have been explored with successful results. Research on effective combinations of various chemical compounds above needs to be undertaken since no single treatment can effectively enhance the shelf life of fresh-cut apple wedges while controlling browning and preserving the quality and safety for consumers.

Downloads

Download data is not yet available.

Downloads

Submitted

2021-08-31

Published

2021-08-31

Issue

Vol. 66 No. 1 (2021)

Section

Articles

License

Copyright (c) 2021 Indian Horticulture

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Complete copyright vests with the Indian Council of Agricultural Research, who will have the right to enter into an agreement with any organization in India or abroad engaged in reprography, photocopying, storage and dissemination of information contained in it, and neither author nor his/her legal heirs will have any claims on royalty.

How to Cite

Kumar, P., Sethi, S., & Nayak, S. L. (2021). Enzymatic browning and its control in fresh-cut apple. Indian Horticulture, 66(1). https://epubs.icar.org.in/index.php/IndHort/article/view/114635