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| Campos-Vargas,Reinaldo; Defilippi,Bruno G; Romero Q,Paula; Valdés G,Héctor; Robledo M,Paula; Prieto E,Humberto. |
| Browning development is the most important factor limiting the quality of fresh-cut cherimoya (Annona cherimola Mill.). However, there is little information available about its causes and methods of control. The effectiveness of L-cysteine (0.125, 0.25 and 0.5%) in fresh-cut cherimoya harvested on two occasions (October and November) and stored for 6 and 12 days at 0 °C was studied. In order to understand the biological basis of browning, polyphenol oxidase (PPO) enzyme activity and total phenolic content in fresh-cut pieces were measured. Quality measurements and sensory analysis indicated that 0.5% L-cysteine was somewhat effective in reducing browning development, without affecting other quality attributes. In terms of physiological parameters, PPO... |
| Tipo: Journal article |
Palavras-chave: Antioxidants; Polyphenol oxidase; Phenolics; Sensorial evaluation. |
| Ano: 2008 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392008000300001 |
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