Browning inhibition in fresh-cut 'fuji' apple slices by natural antibrowning agents

Response surface methodology was used to study the effect of antibrowning agents (4-hexylresorcinol, glutathione, N-acetylcysteine, and ascorbic acid) and storage time (14 d) on the color of minimally processed Fuji apples. The selected color parameters were L-center dot, a(center dot), b(center dot), hue angle (h(center dot)), and color difference (Delta E-center dot). Storage time had a significant effect on all the studied color parameters (P <= 0.05). 4-hexylresorcinol showed the most effective individual effect on keeping constant a(center dot) values (P <= 0.0001). Besides, the interaction of N-acetylcysteine/ glutathione was found to have a significant effect (P <= 0.05) on maintaining a' values over time. On the other hand, individual treatment with N-acetylcysteine in concentrations higher than 0.75% w/v may be used to preserve a(center dot) and h(center dot). According to the F-test, 4-hexylresorcinol and N-acetylcysteine (P <= 0.05) displayed a significant individual effect on Delta E-center dot, indicating that Delta E-center dot decreased when increasing the concentration of these antibrowning agents. Nevertheless, color difference went down when 4-hexylresorcinol concentration increased up to 0.5%, but higher concentrations of this agent led to an increase in Delta E-center dot that indicates browning.