Comparison between Hyperspectral Imaging and Chemical Analysis of Polyphenol Oxidase Activity on Fresh-Cut Apple Slices

Figure 1

Illustration of the appearance of fresh-cut apple slices at different conditions: (a) control slice; (b) slice immediately after treating with 70°C HWB + 1% AA + 1% CA; and (c) 70°C HWB + 1% AA + 1% CA treated slice exposed for 60 min at room temperature.

(a)

(b)

(c)