Interesting! So chelation alone wouldn't help because the (non GMO) apples
have PPO to catalyze the oxidation in the absence of metals.
But the ascorbate keeps things reduced, and the acid raises
the midpoint potential of phenolics (a proton is given off
going from -OH to =O) making them weaker reducing agents
and hence more difficult to oxidize.
But Jacob Keller's solutions wouldn't have polyphenol oxidase so he is
probably right on target going with some reduction and metal chelation;
and as someone else suggested, low pH.
eab
On 07/03/2014 06:14 PM, David Schuller wrote:
On 07/03/14 17:05, Edward A. Berry wrote:
I see, L-dopa is a phenolic (o-quinolic actually) compound, same as what gets
oxidized
in sliced apples to turn them brown.
At least, that's the way it used to be.
http://www.okspecialtyfruits.com/arctic-apples/about-our-nonbrowning-apples
"Truly nonbrowning Arctic^® apples are a brilliantly engineered solution to a
real-world problem..."
--
=======================================================================
All Things Serve the Beam
=======================================================================
David J. Schuller
modern man in a post-modern world
MacCHESS, Cornell University
schul...@cornell.edu
