Plant Foods for Human Nutrition

, Volume 43, Issue 1, pp 71–76

Control of enzymatic browning in apple slices by using ascorbic acid under different conditions

  • Nahed M. El-Shimi

DOI: 10.1007/BF01088098

Cite this article as:
El-Shimi, N.M. Plant Food Hum Nutr (1993) 43: 71. doi:10.1007/BF01088098


Control of phenol oxidase activity in apple slices by the use of ascorbic acid at different pH values, temperature and time of incubation was investigated. The enzyme was almost inactivated at 1% and 1.5% ascorbic acid. Ascorbic acid solution (1%) caused a remarkable inhibition with the increasing acidity up to pH=1. Heating treatments for apple slices dipped in 1% ascorbic acid caused a reduction of enzymatic browning, optimum temperature for inactivation of the enzyme was between 60–70°C for 15 minutes. Increasing the time of dipping apple slices in 1% ascorbic acid solutions and at different pH values reduce phenolase activity.

Key words

polyphenol oxidase (PPO) ascorbic acid (AA) 

Copyright information

© Kluwer Academic Publishers 1993

Authors and Affiliations

  • Nahed M. El-Shimi
    • 1
  1. 1.Food Science and Technology Department, Faculty of AgricultureUniversity of AlexandriaEgypt

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