Assessment of Enzymatic Browning and Evaluation of Antibrowning Methods on Dates.

Dates' color is known to play a crucial role in determining the value and quality of the fruit. The color changes from the natural accepted golden color to unfavorable dark brown color during storage. In this study, the effect of different color preservation methods (modified atmosphere packaging, cold storage (4°C), sulfur dioxide gas (SO), and blanching) and its relation to darkening due to action of the browning enzymes and melanin production were investigated.