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The effect of various compounds, (i.e., reducing agents (ascorbic, sodium sulfite, bisulfite and thiosulphate), thiol (L-cysteine), and organic acids (glycine, aspartic, glutamic, oxalic, succinic, phthalic, tartaric, citric, adipic, fumaric, and benzoic) on the browning process and polyphenol oxidase activity of fresh-cut of butterhead lettuce and two potato cultivars (Spunta and Desiree) were evaluated. Results indicated that slices slightly elevated enzyme activity and browning index (BI) in both cultivars more than those of sticks. Mechanistic study indicated that ascorbic acid reduced...

This work aimed to study the effect of different inhibitors i.e. ascorbic acid, cysteine and citric acid and some amino acids i.e. glycine, valine, methionine and phenylalanine on inhibition of polyphenol oxidase (PPO) activity mainly responsible for browning process in fresh-cut fruits and vegetables. Also identifying the mechanisms of each inhibitor under various conditions. The results confirmed that ascorbic acid and cysteine act as competitive PPO inhibitor at low concentrations (0.84-7.15mM) and react at high concentrations ( 1.5% ) in the assay solution with the resulted quinone to...