Flesh browning pattern of new apple cultivars for use in minimally processed foods
Keywords:
Malus domestica Borkh, Total color change, enzimatic browningAbstract
This study aimed to evaluate the browning and the total color change of the apple flesh of different apple cultivars through colorimetric parameters, to identify those with minimal occurrence of these phenomena and potential for minimal processing. Apples from the cultivars Daiane, Elenise, Fuji Mishima, Kinkas, Luiza, Monalisa, Maxi Gala and Venice were evaluated for color attributes related to flesh browning. The apples were cut in half and placed under ambient conditions. After cutting, color attributes were read on the fruit flesh, using a CR 400 colorimeter (Konica Minolta®), at 14-time intervals, from 10 to 2880 minutes. Through the parameters collected by the colorimeter (L*, a* and b*), the flesh luminosity, the browning index and the total color change were evaluated. ‘Fuji Mishima’, ‘Elenise’ and especially ‘Venice’ apples show less flesh browning than the other cultivars evaluated. These results indicate that these cultivars may have greater potential for use in the minimal processing industry due to less browning and color change in the fruit flesh.
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Copyright (c) 2024 Cristhian Leonardo Fenili, Cristiano André Steffens, Mariuccia Schlichting De Martin, Adriana Lugaresi, Eduardo da Silva Daniel, Tiago Miqueloto
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