Biochemical Changes of Fresh-Cut Pineapple Slices Treated with Antibrowning Agents
The effectiveness of ascorbic acid (AA), isoascorbic acid (IAA) and N-acetyl-cysteine (AC) in inhibiting browning of fresh-cut pineapple slices that were stored for up to 14 days at 10 °C, were studied. Slices treated with IAA and AA maintained higher levels of sugars and vitamin C than AC and controls. A low reduction of total phenolic content in treated slices was correlated with a lower polyphenol oxidase activity. IAA and AA slowed the degradation rates of sugars, vitamin C, and phenolic content, whereas AC was less effective in affecting these processes. A higher content of AA and IAA was associated with better compositional quality parameters and appearance of the pineapple slices during the storage period.