Year: 2021
Type: conference-paper
Abstract: Cutting treatment on fresh-cut apple could lead to browning incident in fruit. Several chemicals could be used as an antibrowning agent. In this study, we compared several antibrowning agents in fresh-cut Apple cv Manalagi. This study was carried out in a single factor experimental design and arranged in completely randomized design (CRD) consisting of four treatments: 100 mmol L-Arginine, 150 ppm Citric Acid, 150 ppm Ascorbic Acid, 50 ppm Natrium metabisulfite, and control with no treatment. The result showed that Sodium metabisulfite and L-Arginine treatment significantly could inhibit browning in fresh-cut Apple cv Manalagi on day 10. L-arginine also showed a high overall score in panelist preferences in sensory test. Further study could explore on L-arginine potential as antibrowning agent for other fresh-cut fruit and vegetables.
Authors: N A Utama, R Hardianti, K Julynasari, C K Setiawan
Institution: Muhammadiyah University of Yogyakarta
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W3163069529