Author： González-Aguilar G.A. Wang C.Y. Buta J.G.
Publisher： Academic Press
ISSN： 0023-6438
Source： Lebensmittel-Wissenschaft und -Technologie, Vol.34, Iss.5, 2001-08, pp. : 324-328
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Abstract
Treatments with inhibitors of enzymatic activity or microbial growth to retard browning and decay of fresh-cut radish slices were evaluated. Slices were dipped in solutions of natural products and their derivatives, 4-hexylresorcinol, isoascorbic acid, N-acetylcysteine and potassium sorbate alone or in combination prior to storage in air for up to 14 days at 10 °C. Inhibition of browning and deterioration without affecting texture of slices was achieved during 14 days in cold storage. From the different solutions evaluated, the combination of 4-hexylresorcinol (0.001 g/L), potassium sorbate (0.05 g/L) and N-acetylcysteine (0.025 g/L) was most effective in preventing browning and deterioration of radish slices for up to 18 days at 10 °C.
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