Nonenzymatic Browning in Dried Apples During Storage

This investigation into the effects of various treatments on nonenzymatic browning of dried apples determined that cysteine incorporation did not reduce browning during storage. Calcium treatment reduced rate of darkening but as Ca ++ concentration increased the effssects diminished. Manganese and tin compound addition was ineffective on product darkening. Packaging of dried apples with oxygen‐scavengers markedly decreased product darkening during storage. About 20% of the nonenzymatic browning reaction occurring during storage was attributed to nonoxidative, or Maillard, reaction, and about 70% to oxidation.