Use of arginine to inhibit browning on fresh cut apple and lettuce

Title: Use of arginine to inhibit browning on fresh cut apple and lettuce
Creator: Wills, R. B. H.; Li, Yongxin
Relation: Postharvest Biology and Technology Vol. 113, p. 66-68
Publisher Link: http://dx.doi.org/10.1016/j.postharvbio.2015.11.006
Publisher: Elsevier
Resource Type: journal article
Date: 2016
Description: Fresh cut Granny Smith apple and iceberg lettuce were dipped in aqueous solutions of l-arginine at ambient pressure and assessed for browning on the cut surface during storage at 5 °C. Arginine delayed the development of browning and hence extended postharvest life. For apple slices, dipping in 50 mM arginine for 10 min resulted in a 15-fold increase in postharvest life over control slices. For lettuce pieces, the postharvest life was doubled by dipping in 100 mM arginine for 5 min. Arginine was found not to affect the taste of apple slices after a 250 mM dip and was more effective on a concentration basis than calcium ascorbate in inhibiting browning. Further studies are warranted to assess the suitability of arginine as a treatment to inhibit browning of fresh-cut produce.
Subject: arginine; surface browning; fresh cut; apple; lettuce; nitric oxide
Identifier: http://hdl.handle.net/1959.13/1320250
Identifier: uon:24106
Identifier: ISSN:0925-5214
Language: eng
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