About this document
Antibrowning Agents for Fresh-Cut Pineapple by srajanrk is a document available to read on EtoBox.
The study investigates the impact of various antibrowning agents on the shelf life and quality of fresh-cut pineapple (cv. Kew). Results indicate that treatments with calcium chloride and ascorbic acid significantly enhance quality parameters, reduce physiological weight loss, and minimize browning. The most effective treatment was 1000 ppm ascorbic acid, which maintained the highest acceptability among sensory evaluations.
- Author
- srajanrk
- Language
- EN