Research matters ... delaying the browning of apple slices

Dr Ken Cockshull, Emeritus Fellow at Warwick HRI, highlights the latest findings from horticultural research.

When apples are cut, the new surfaces quickly go brown. Although nitric oxide can delay this browning it is thought to be impractical to include exposure to the gas in a commercial processing operation. An alternative is to use diethylenetriamine-nitric oxide (DETANO), which releases nitric oxide at the surface of cut tissues.

In the research described here, Granny Smith apples were sliced and the slices dipped into solutions of DETANO for different periods and at different pH at 20 degsC. The slices were dried after treatment and stored at 0 degsC in plastic containers equipped with vents to lessen CO2 accumulation.

Slices were also placed in an atmosphere containing nitric oxide for two hours before storage at 0 degsC. Post-harvest life was defined as the time required for slices to develop unacceptable browning in storage.

The optimum treatment was to dip slices in a solution of 10mg per litre DETANO at pH6.5 (phosphate buffer) for one minute. This increased post-harvest life by about six days relative to dipping in water.

Furthermore, the same solution could be used on five slice batches without losing effectiveness. Buffering the solution pH was necessary to stop the slices' acidity from degrading the DETANO prematurely.

Use of the Nitric Oxide-donor Compound, Diethylenetriamine-nitric Oxide (DETANO), as an Inhibitor of Browning in Apple Slices by Pristijono, Wills and Golding (2008). Journal of Horticultural Science & Biotechnology 83 (5): 555-558. The authors' abstract of their manuscript can be seen in full at www.jhortscib.com.


Have you registered with us yet?

Register now to enjoy more articles and free email bulletins

Sign up now
Already registered?
Sign in

Before commenting please read our rules for commenting on articles.

If you see a comment you find offensive, you can flag it as inappropriate. In the top right-hand corner of an individual comment, you will see 'flag as inappropriate'. Clicking this prompts us to review the comment. For further information see our rules for commenting on articles.

comments powered by Disqus

Read These Next

Is a post-Brexit seasonal worker scheme now impossible?

Is a post-Brexit seasonal worker scheme now impossible?

The UK fresh-produce sector has reacted with dismay at the latest developments in the ongoing debate, largely conducted out of public view, on whether UK horticulture will still have access to seasonal migrant workers when the UK leaves the EU in 18 months' time.

Can UK fresh produce come out of Brexit ahead?

Can UK fresh produce come out of Brexit ahead?

UK production horticulture can become more profitable under one possible Brexit scenario, while other more drastic scenarios will lead to only minor losses in profitability, a new report argues.

Business Planning - Staff are your greatest asset

Business Planning - Staff are your greatest asset

An effective strategy to retain staff is the best way for any business to avoid a potential recruitment crisis, Neville Stein advises.


Follow us on:
  • Facebook
  • LinkedIn
  • Twitter
  • Google +
Horticulture Jobs
More Horticulture Jobs

Pest & Disease Tracker bulletin 

The latest pest and disease alerts, how to treat them, plus EAMU updates, sent direct to your inbox.

Sign up here

Professor Geoffrey Dixon

GreenGene International chair Geoff Dixon on the business of fresh produce production
 

Read Professor Geoffrey Dixon