Prediction model of browning inhibitor concentration and its optimal composition for mass processing of ready-to-eat fresh-cut 'Fuji' apple (Malus domestica Borkh.) strains

In this study, we optimized the composition of the browning inhibitor for apples and established a prediction model for the browning inhibitor concentration in mass-processed fresh-cut apples based on electrical conductivity measurements. The "Fuji" apples that were harvested in Chungju, Korea, were used for this study. Vitamin C mixture (VCM) and trehalose (Tre) were used as browning inhibitors at a 4% ratio. The browning reaction under Delta 3 of BI (browning index) for 5 days was defined as the target shelf-life of the apple flesh. The Delta BI of VCM and Tre was lower than that of VCM by 4%. It is revealed that the electrical conductivity of the browning inhibitor was highly correlated with its concentration and the number of soaked apples. Finally, the regression of the conductivity was fitted as Y = -0.0024 (number of soaked apples) + 0.5111 (R-2 = 0.9931). In the validation test, the conductivity must be maintained at 0.4373 S/m or higher to maintain the target anti-browning level of Delta 3 or less, which corresponded to similar to 80% of the initial qualitative level after manufacture. The conductivity measurement of the browning inhibitor is suitable for monitoring and predicting its concentration in the mass processing of fresh-cut apple production due to the convenience of this method.