descriptionPublicationkeyboard_double_arrow_right Article 01 Jun 1992Publisher:American Society for Horticultural ScienceJournal:HortScience, volume 27, pages 678d-678 (issn: 0018-5345, eissn: 2327-9834,

Authors: Max E. Patterson; Yaguang Luo;

doi: 10.21273/hortsci.27.6.678d

CONTROL OF ENZYMATIC BROWNING OF APPLE SLICES

- Summary
- Metrics

Abstract

The control of enzymatic browning of apple slices with papain is presented. Fresh apple slices dipped in a 1% Papain solution for 2 min did not brown for more than 12 hours at room temperature. Papain also gave good browning control of sliced pears. Further study indicated that polyphenoloxidase, a key enzyme involved in browning, was inactivated by this treatment.

Impact byBIP!

	citations This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	2
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Average
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Average
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average