Özet:

This study examined the effect of arginine treatments on the prevention of enzymatic browning in fresh-cut apples and pears. For this, 0, 25, 50, 75, and 100 mM, and 0-, 50-, 100-, and 200-mM arginine solutions were prepared for apples and pears, respectively. Slices of both fruits were dipped in these solutions for 5 min and dried for 20 min. Then, they were packaged and stored at 5±1oC temperature and 80-90% relative humidity for 18 days for pears and 12 days for apples. Browning index, color values, weight losses, firmness of slices, and total soluble solids were examined at three-day intervals during storage. The results showed that arginine treatment retarded the enzymatic browning of both apple and pear slices. While arginine suppressed browning at increasing doses, especially at 200 mM in pears, it retarded browning in apple slices at all concentrations. In addition, the fact that the L values were higher than the control and water control applications showed that both apple and pear slices remained lighter in color. Hue values supported both the L and browning index results. Arginine treatment decreased the weight loss; however, it did not affect the firmness of the slices. In addition, arginine treatments did not have a significant effect on the total soluble solid content of apple and pear slices.

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