engleski

Antibrowning effect of some thiosemicarbazide and 1, 3-thiazolidine-4-one derivatives on apples (var. Idared)

During postharvest handling when apples are subjected to processing or mechanical injury, browning reactions occur. Browning of apples is undesirable and can affect appearance, flavor or nutritional value. Inhibition of such reactions has become a subject of many researches and there are many more or less effective methods used to prevent browning. In our work we have synthesized various thiosemicarbazide and thiazolidinone derivatives which are examined for their potency to prevent browning of the apple slices. Apple slices were treated with various derivatives solutions and their inhibitory effect on the browning reaction was monitored in a period of 15 days. Color measurement was performed by Digital Image Analysis (DIA) method in RGB color model. Results have shown that some derivatives have been very potent antibrowning agents and further research will elucidate inhibitory effect of these derivatives.

antibrowning; thiosemicarbazide; 1; 3-thiazolidine-4-one; apple; digital image analysis

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