Browning Inhibition in Fresh‐cut‘Fuji’Apple Slices by Natural Antibrowning Agents

Response surface methodology was used to study the effect of antibrowning agents (4‐hexylresorci‐nol, glutathione, N‐acetylcysteine, and ascorbic acid) and storage time (14 d) on the color of minimally processed Fuji apples. The selected color parameters were L *, a *, b *, hue angle ( h *), and color difference (ΔE*). Storage time had a significant effect on all the studied color parameters ( P ± 0.05). 4‐hexylresorcinol showed the most effective individual effect on keeping constant a *values ( P ± 0.0001). Besides, the interaction of N‐acetylcysteine/ glutathione was found to have a significant effect ( P ± 0.05) on maintaining a * values over time. On the other hand, individual treatment with N‐acetylcysteine in concentrations higher than 0.75% w/v may be used to preserve a *and h *.According to the F ‐test, 4‐hexylresorcinol and N‐acetylcysteine ( P ± 0.05) displayed a significant individual effect on ΔE*, indicating that ΔE* decreased when increasing the concentration of these antibrowning agents. Nevertheless, color difference went down when 4‐hexylresorcinol concentration increased up to 0.5%, but higher concentrations of this agent led to an increase in ΔE* that indicates browning.