Prevention of enzymatic browning during freezing, storage and thawing of Cherimoya (Cherimoya cherimola, Mill) derivatives

摘要

The objective of this research was to obtain frozen derivatives (puree and slices) from Cherimoya fruit and verify the effectiveness of some substances, individually or combined, on the prevention of enzymatic browning (EB) during freezing, storage and thawing of these products. Results showed that the addition of 0.2% ascorbic acid plus 0.2% citric acid with or without 0.1% sodium chloride to Cherimoya puree and, in the case of slices, dipping for 15 min in solutions containing the same substances, allowed complete control of browning to be obtained during freezing, storage and thawing.