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The physiological responses of pineapple slices to antibrowning agents have been studied. Slices were immersed for 2min in solutions of isoascorbic acid (IAA) 0.1mol/l, ascorbic acid (AA) 0.05mol/l or acetyl cysteine (AC) 0.05mol/l, packaged in polystyrene trays, prior to storage for up to 14 days at 10 o C. The use of these antibrowning agents reduced browning and decay of pineapple slices...
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