Effect of Harvest Time and L-Cysteine as an Antioxidant on Flesh Browning of Fresh-Cut Cherimoya (Annona cherimola Mill.)

Effect of Harvest Time and L-Cysteine as an Antioxidant on Flesh Browning of Fresh-Cut Cherimoya (Annona cherimola Mill.)

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 t...

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Autores principales: Campos-Vargas,Reinaldo, Defilippi,BrunoG, Romero Q,Paula, Valdés G,Héctor, Robledo M,Paula, Prieto E,Humberto
Lenguaje:English
Publicado: Instituto de Investigaciones Agropecuarias, INIA 2008
Materias:
antioxidants
polyphenol oxidase
phenolics
sensorial evaluation
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392008000300001
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