Pineapple, apple and pear were studied as fresh-cut fruit compared to the whole ones upon storage at 4°C. Pineapple did not show any symptom related to enzymatic browning even after 216 h of storage, in comparison symptoms were evident in apple and pear as soon as 24 h after cutting. The different sensitivity of the three types of fruit was linked to the high content in ascorbic acid in pineapple as compared to apple and pear.
Different sensitivity to browning in fresh-cut pineapple, apple and pear: the role of endogenous vitamin C
TAVARINI, SILVIA;GUIDI, LUCIA
2010-01-01
Abstract
Pineapple, apple and pear were studied as fresh-cut fruit compared to the whole ones upon storage at 4°C. Pineapple did not show any symptom related to enzymatic browning even after 216 h of storage, in comparison symptoms were evident in apple and pear as soon as 24 h after cutting. The different sensitivity of the three types of fruit was linked to the high content in ascorbic acid in pineapple as compared to apple and pear.File in questo prodotto:
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