Prevention of Browning in Apples, Potatoes and Mushrooms

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Description and Advantages

Scientists at the Indian Agricultural Research Institute (IARI) New Delhi have developed a new formulation that prevents undesirable browning in apples, potatoes and mushrooms. The IARI formulation that combines ascorbic acid (present in vitamin C), 4-hexylresorcinol (HR) and banana leaf extract was found to inhibit browning even better than the normally used sulphites. The colour and texture of the treated samples were closer to fresh samples. According to the team, replacing banana leaf extract with HR or with a combination of HR and ascorbic acid significantly inhibited browning intensity by 6065 per cent. The rate of browning during Storage is influenced by the length of time the produce is immersed in the treatment solutions.


VATIS Update: Food Processing, July-August 2001