Combined Effect of Blanching and Composite Antibrowning Agents on Color Retention of Fresh‐Cut Apples

Enzymatic browning is one of the major challenges in the processing and storage of fresh‐cut apples, significantly affecting product quality and consumer acceptance. This study aimed to develop an effective compound antibrowning treatment by integrating chemical and physical approaches. The results showed that, at optimal concentrations, sodium isoascorbate and ascorbic acid (AA) effectively reduced the browning index (BI), whereas excessive amounts diminished their effectiveness or even caused adverse effects. Citric acid exhibited synergistic effects at low concentrations, but higher levels led to increased BI. Blanching fruit slices at 70–100°C for 15–20 s significantly inhibited enzymatic activity and improved color retention. Further quality evaluation of the selected treatment demonstrated that, compared with the control, the compound treatment effectively suppressed enzymatic browning in fresh‐cut apples, preserved textural properties, and maintained the stability of the antioxidant system. An intermediate treatment level (0.3% sodium isoascorbate, 0.1% citric acid, 0.5% AA, and blanching at 70°C for 20 s) achieved the best balance among all quality parameters, indicating that browning inhibition does not follow a simple linear dose–response relationship but rather has an optimal range. This treatment effectively maintained surface color and extended the shelf life of fresh‐cut apples. The findings provide practical guidance for the development of clean‐label antibrowning technologies and support the application of integrated chemical–physical preservation strategies in minimally processed agricultural products.