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Browning inhibition on fresh-cut apple by the immersion of liquid endosperm from mature coconuts

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Abstract

The application of natural antibrowning agents for fresh-cut products has been recently considered. This study manifested the efficiency of coconut liquid endosperm, coconut water (CW), from mature tall (cooking) coconut (C-CW) and yellow dwarf coconut (Y-CW) on browning inhibition of ‘Gala’ apple wedges during storage at 4 ± 1 °C for 9 days. The apple wedges were immersed in water (control), C-CW or Y-CW for 1 min. The visual appearance, superficial colour attributes, browning pigment concentration, total phenols concentration, polyphenoloxidase (PPO) activity and reducing antioxidant capacity of apple wedges were monitored. Moreover, antioxidant activity of both C-CW and Y-CW was also observed. Antioxidant activity of Y-CW was higher than that of C-CW. Both of the CW immersions maintained visual appearance, whiteness and lightness values as well as delayed the increased yellowness and brownness values of hypanthium (flesh) and mesocarp (core) of apple wedges. The browning pigment concentration and PPO activity were obviously lowered by both CW immersions. Total phenols concentration and antioxidant activity of C-CW and Y-CW immersed apple wedges were higher than those of control samples. In conclusion, both of the mature coconut liquid endosperms are feasible natural agent inhibiting browning incidence of fresh-cut fruits during storage.

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Acknowledgments

Authors would like to thank Department of Agricultural Education, Faculty of Industrial Education and Technology, KMITL for supporting laboratory facilities.

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Authors and Affiliations

  1. Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, 10520, Bangkok, Thailand

    Suriyan Supapvanich, Aiyarath Yimpong & Jiraporn Srisuwanwichan

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  1. Suriyan Supapvanich
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  2. Aiyarath Yimpong
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  3. Jiraporn Srisuwanwichan
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Correspondence to Suriyan Supapvanich.

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Supapvanich, S., Yimpong, A. & Srisuwanwichan, J. Browning inhibition on fresh-cut apple by the immersion of liquid endosperm from mature coconuts. J Food Sci Technol 57, 4424–4431 (2020). https://doi.org/10.1007/s13197-020-04479-2

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  • DOI: https://doi.org/10.1007/s13197-020-04479-2

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