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.
|Autori:||TAVARINI S; TRINCI L; DEGLINNOCENTI E; GUIDI L|
|Titolo:||Different sensitivity to browning in fresh-cut pineapple, apple and pear: the role of endogenous vitamin C|
|Anno del prodotto:||2010|
|Appare nelle tipologie:||1.1 Articolo in rivista|