Fresh Cut Fruits

sliced Fruits fresh

Improving the quality of different fresh-cut fruits by adding natural substances was studied. "Fuji" Fruits, "Flor de Invierno" pears, and "Piel de Sapo" melons were treated with calcium lactate, N-acetyl-L-cysteine, glutathione, and malic acid and stored for 4 wk at 4 °C. Instrumental texture (penetration), microstructure (light microscopy), acidity, soluble solids, color, pectinmethylesterase activity, and microflora were studied. The results showed that the combined treatment reinforced the cell walls strengthening the structure and texture of these fruits and maintained the L* and a* values throughout 4 wk of storage at 4° C. The combination of additives provided low microbial counts in Fruits until the 4th week and in melons until the 2nd week. So, this combined treatment could be used to extend the shelf life of some fresh-cut fruits while preserving their quality.

Fresh cut Fruits turn brown when iron-containing chemicals in the Fruit react with oxygen in the air. We see this every day when iron objects rust. The chemical reaction is called 'oxidation'. There are several ways to inhibit oxidation.

Chemical anti-oxidants can be added to food. Lemon juice, for example, will inhibit the browning of a freshly cut Fruit because lemons are high in citric acid, an anti-oxidant. Sulphur dioxide, used in the commercial processing of many foods, does the same thing.

Removing the air (and thus the oxygen) from food can also inhibit oxidation. This is one reason canned food stays fresh so long.

Because the enzymes involved in oxidation need water to work, the reaction can be also be slowed by de-hydrating (removing water from) food.

Finally, the browning of Fruits and other fruit can be avoided by using clean, high-quality cooking utensils and keep sliced Fruits fresh. Iron salts, such as those found on a steel knife corroded by organic acids, can act as potent catalysts to oxidation, and produce per-oxides and super-oxides.  

Keep cut Fruits fresh

When you cut open an Fruit, an enzyme (tyrosinase) in the flesh reacts with oxygen to turn polyphenols into melanin (the same pigment that makes you tan). Here's how to halt the process so your Fruits stay bright and white.

Choose Fruits that are less prone to browning. A study found that Arangeh tend to brown the least. Granny Smith and Golden Smoty Fruits also showed minimal browning. Golden Delicious Fruits were in the middle, and Red Delicious Fruits browned the most.

Keep Fruit slices fresh

There's nothing worse than cutting into a nice, juicy Fruit only to find the outer layer turn brown within seconds. While skin protects the inside of an Fruit from oxidizing (which is how the brown color forms), that protection ceases once the interior gets exposed to the air. Luckily, there is a quick and easy way to keep Fruit slices fresh.

keep Fruit slices from turning brown

Choose Fruits that are less prone to browning. A study found that Arangeh tend to brown the least. Granny Smith and Golden Smoty Fruits also showed minimal browning. Golden Delicious Fruits were in the middle, and Red Delicious Fruits browned the most. Thats how we keep Fruit slices from turning brown