Effect of anti-browning compounds on the quality of minimally processed avocados

L. Dorantes-Alvarez, L. Parada-Dorantes, A. Ortiz-Moreno, T. Santiago-Pineda, A. Chiralt-Boix, G. Barbosa-Cánovas

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This work is concerned with the effect of anti-browning compounds (other than sulfites) on the preservation of minimally processed avocados. Ten different anti-browning agents were tested. After 5 days of storage results showed that cystein and tetrasodium pyrophosphate preserved better the original colour than the other agents used. Surface response analysis was used to monitor the effects of different mixtures of tetrasodium pyrophosphate/cystein, water activity, and pH of the immersing solution. It was found that one of the best combinations consisted of treatment with 1% tetrasodium pyrophosphate, 0.2% cystein at a water activity (aw) of 0.80 and pH 5.5. Selected formulations gave acceptable results for colour, flavour and strength of three minimally processed avocado slices samples, after 8 days of storage. © 1998, Sage Publications. All rights reserved.
Original languageAmerican English
Pages (from-to)107-113
Number of pages95
JournalFood Science and Technology International
StatePublished - 1 Jan 1998


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