Abstract:In order to prevent the browning of fresh-cut apple, the authors compared the compound components composed of different food additives, and found that honey could be used as coating material to effectively delay the browning of fresh-cut apple slices. The fresh-cut apple slices were soaked in 0.1 g/g basswood honey solution, and the fresh color can be maintained after 8 d; the inhibitory kinetics of honey on apple polyphenol oxidase (polyphenol oxidase, PPO) was studied. It was found that honey had a non-competitive inhibitory kinetics on apple PPO, and the inhibition ability of enzyme activity came from the antioxidant and free radical scavenging ability of honey (correlation coefficient r>0.6); after further analyzation of the relationship between honey components and enzyme activity inhibition rate, it was found that protein and polyphenols in honey (r values were 0.79 and 0.63 respectively) were important for honey anti-browning.
