Effects of different edible coatings on polyphenol oxidase activity and colour of fresh-cut apple during cold storage

Fresh-cut fruits are highly susceptible to enzymatic browning. The aim of this study was to evaluate the effects of different coatings on polyphenol oxidase (PPO) activity and colour of ‘Royal Gala’ apple cubes during storage at 4°C. The main constituents (polysaccharides) of the coatings used were...

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Bibliographic Details
Main Author: Bertrand, Charlotte (author)
Other Authors: Raposo, Maria Filomena de Jesus (author), Morais, Rui Manuel Santos Costa de (author), Morais, Alcina Maria Miranda Bernado de (author)
Format: article
Language:eng
Published: 2016
Subjects:
Edible coating
Carrageenan
Alginate
Exopolysaccharide from Porphyridium cruentum
Pectin
Carboxymethyl cellulose
PPO activity
Colour
Fresh-cut apple
Royal Gala
Postharvest technology
Refrigerated storage
Online Access:http://hdl.handle.net/10400.14/19947
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/19947

Internet

http://hdl.handle.net/10400.14/19947

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