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Title: BIOCHEMICAL CHANGES IN PINEAPPLE SLICES TREATED WITH ANTIBROWNING AGENTS

Author
item GONZALEZ-AGUILAR, GUSTAVO - CIAD, MEXICO
item RUIZ, S - CIAD, MEXICO
item VASQUEZ, S - CIAD, MEXICO
item Wang, Chien

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/3/2004
Publication Date: 4/4/2005
Citation: Gonzalez-Aguilar, G.A., Ruiz, S., Vasquez, S., Wang, C.Y. 2005. Biochemical changes in pineapple slices treated with antibrowning agents. Journal of Agricultural and Food Chemistry. 40:377-384.

Interpretive Summary: Fresh-cut fruits and vegetables are rapidly becoming desired by consumers because of their convenience. A major challenge faced by the fresh-cut industry is maintaining the quality of fresh-cut produce for the needed shelf-life for marketing. One of the most important problems with fresh-cut produce is browning of the cut surfaces. Browning detracts from the appearance of the slices and reduces their marketability. We have found that certain naturally occurring chemicals and their derivatives are effective in preventing or reducing the discoloration of the surfaces of pineapples. Treatment with these natural compounds also maintains high levels of vitamin C and sugars in pineapple slices after 14 days at 10°C. Information presented in this study is useful to other scientists and to the fresh-cut industry, and will ultimately benefit the consumer when these treatments are used at the commercial level.

Technical Abstract: The effectiveness of ascorbic acid (AA), isoascorbic acid (IAA) and N-acetyl-cysteine (AC) in inhibiting browning on the cut surfaces of fresh-cut pineapple slices stored for up to 14 days at 10°C were studied. IAA and AA maintained higher levels of sugars and vitamin C in alices than AC and the controls. The lower reduction of total phenolic content in treated slices was correlated with lower polyphenol oxidase (PPO) activity of the tissue. IAA and AA slowed rates of degradation of sugars, Vitamin C, and phenolic content whereas AC was less effective in affecting these processes. Higher contents of these components were associated with better quality and appearance of the pineapple slices.