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This study investigates the anti-browning effects of 36 plant extracts on fresh-cut apples, categorized into fruits, herbs, and medicinal plants. The extracts were found to significantly inhibit enzymatic browning, with pumpkin seed, hibiscus flower, and pelargonium root showing the greatest effects, although some caused staining. The research highlights the potential of using natural plant extracts as alternatives to traditional chemical preservatives in food processing.

Author

acrocanthosaurus26

Language

EN