Inhibition of browning and decay of fresh-cut radishes by natural compounds and their derivatives

Treatments with inhibitors of enzymatic activity or microbial growth to retard browning and decay of fresh-cut radish slices were evaluated. Slices were dipped in solutions of natural products and their derivatives, 4-hexylresorcinol, isoascorbic acid, N-acetylcysteine and potassium sorbate alone or in combination prior to storage in air for up to 14 days at 10 degreesC Inhibition of browning and deterioration without affecting texture of slices was achieved during 14 days, in cold storage. From the different solutions evaluated, the combination of 4-hexylresorcinol (0.001 g/L), potassium sorbate (0.05 g/L) and N-acetylcysteine (0.025 g/L) was most effective in preventing browning and deterioration of radish slices for zip to 18 days at 10 degreesC.