Different concentrations of various browning inhibitors and a firming agent were evaluated to prevent browning and softening of Bartlett, Bosc and Anjou pear slices during cold storage at 2-4°C. Browning inhibition effect of Semperfresh, Snow Fresh and cysteine were compared with that of 4-hexylresorcinol (4-HR). The effect of ripeness on...
Chipping varieties and model systems were used to determine the role of potato
constituents on chip color. Composition was evaluated by HPLC and chip color
measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not
completely explain color quality when present in low concentrations (<60 mg/lOOg).
Levels of ascorbic...