Study on the Biophysiological effect of different antibrowning agents on fresh-cut Fuji apples

Biophysiological effect of different anti-browning agents on fresh-cut Fuji apples was studied during storage at 4°C for 8 days. Colour, firmness, respiration degree and MDA content of fresh-cut apples were investigated during storage. The results showed that 1% ascorbic acid plus 0.5% CaCl2 solution was the most effective antibrowning agent in terms of sensory quality in this study.