INHIBITION OF APPLE-SLICE BROWNING BY 4-HEXYLRESORCINOL

The effect of 4-hexylresorcinol (HR) on the browning inhibition of Delicious apple slices during cold storage (0.5 or 4.4 degrees C) was studied. Significant (p < 0.001) inhibition in browning of apple slices was obtained with HR solution at concentrations as low as 0.005%, Discoloration was observed on the vascular bundles of the fruit two days after slicing. Combining 0.5% ascorbic acid (AA) with HR eliminated vascular discoloration and synergistically enhanced the browning inhibition. With partial vacuum (20 inch Hg vacuum) packaging and low temperature storage, more than 50 days browning-free storage life of the apple pieces were obtained with 5 min dipping in a solution containing 0.01% HR, 0.5% AA and 0.2% calcium chloride.