CONTROL OF BROWNING DURING STORAGE OF APPLE SLICES PRESERVED BY COMBINED METHODS - 4-HEXYLRESORCINOL AS ANTI-BROWNING AGENT

Effectiveness of 4-hexylresorcinol to inhibit enzymatic and nonenzymat ic browning in apple slices preserved by combined methods was assessed during storage at four temperatures. Sodium sulfite and ascorbic acid -2-phosphate were used for comparison. Browning as measured by reflect ance spectroscopy and based on visible light absorption was partially inhibited by 4-hexylresorcinol comparable to that of a fivefold sulfit e concentration at 25-degrees-C. At temperature above 35-degrees-C, th e inhibiting effect of 4-hexylresorcinol was minimal. Energy of activa tion of the browning reaction was 5-20 kcal/mol and was not affected b y anti-browning treatment. Only induction time was delayed by the 4-he xylresorcinol and sulfite treatments.