Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4‐Hexylresorcinol as Anti‐Browning Agent

Effectiveness of 4‐hexylresorcinol to inhibit enzymatic and nonen‐zymatic browning in apple slices preserved by combined methods was assessed during storage at four temperatures. Sodium sulfite and ascorbic acid‐2‐phosphate were used for comparison. Browning as measured by reflectance spectroscopy and based on visible light absorption was partially inhibited by 4‐hexylresorcinol comparable to that of a fivefold sulfite concentration at 25°C. At temperature above 35°C, the inhibiting effect of 4‐hexylresorcinol was minimal. Energy of activation of the browning reaction was 5–20 kcal/mol and was not affected by anti‐browning treatment. Only induction time was delayed by the 4‐hexylresorcinol and sulfite treatments.