Work

Effect of herbal application on browning inhibition and physico-chemical quality of pear (Pyrus communis) slices

Year: 2024

Type: article

Abstract: The main objective of the research study is to evaluate the effect of herbs ( O. basilicum, O. vulgare, C. sinensis) extract-coated pear slices on its physiochemical quality attributes, discoloration rate, and browning enzyme activity in comparison with chemical (ascorbic acid) coated pear slices over 15 days at 4 ± 1 ℃. A significant difference ( p < 0.05) between herbs and ascorbic acid-coated pear slices was obtained in terms of physiochemical quality attributes, whereby the highest variation was obtained in uncoated pear slices (control) and the least variation was observed in herbs-coated pear slices, more specifically C. sinensis spray, and dip (6 min) extract showed the highest inhibition of PPO/POD activity and the minimum browning index was noticeable throughout 15 days of storage. These findings showed that herbal extract coating application to fresh-cut pears might be a desirable strategy to alleviate discoloration, also considered to be an effective alternative to chemical coating.

Source: South African Journal of Botany

DOI: 10.1016/j.sajb.2024.01.006