CONTROL OF BROWNING DURING STORAGE OF APPLE SLICES PRESERVED BY COMBINED METHODS - 4-HEXYLRESORCINOL AS ANTI-BROWNING AGENT

Effectiveness of 4-hexylresorcinol to inhibit enzymatic and nonenzymatic browning in apple slices preserved by combined methods was assessed during storage at four temperatures. Sodium sulfite and ascorbic acid-2-phosphate were used for comparison. Browning as measured by reflectance spectroscopy and based on visible light absorption was partially inhibited by 4-hexylresorcinol comparable to that of a fivefold sulfite concentration at 25-degrees-C. At temperature above 35-degrees-C, the inhibiting effect of 4-hexylresorcinol was minimal. Energy of activation of the browning reaction was 5-20 kcal/mol and was not affected by anti-browning treatment. Only induction time was delayed by the 4-hexylresorcinol and sulfite treatments.