- 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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