engleski

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

During postharvest handling, apple processing or mechanical injury of apples results in occurrence of browning reactions. Browning of apples is undesirable and can affect appearance, flavour or nutritional value. Inhibition of browning reactions has become a subject of many researches and there are various 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. Colour measurement was performed by Digital Image Analysis (DIA) method. Results have shown that some derivatives have been very potent ant-browning agents and further research will elucidate inhibitory effect of these derivatives.

browning; thiosemicarbazide; thiazolidinone; apple; digital image analysis; colour changes

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