Spoilage of cut fruits and vegetables is predominantly caused by an enzyme called Polyphenol oxidase (PPO). PPO is contained in plant material and it reacts with atmospheric oxygen once fruits & vegetables are cut. This results in browning of the edges of cut apples, lettuce, aubergine (eggplant) and a lot of other produce items. Furthermore, the reaction of PPO and oxygen changes the taste, structure, and smell of fresh-cut fruits & vegetables.
To explain how FOOD freshly® products prevent this process, we have taken a fresh-cut apple as an example. Apples are one of the most popular fresh-cut products and everyone knows about the immediate browning that occurs just minutes after cutting them.
Our anti-oxidative products are applied right after cutting before the browning process can take place. Instead of oxygen reacting with PPO, our products fulfil this function before oxygen comes in contact with the PPO enzyme. This reaction blocks oxygen from the surface of cut fruits & vegetables and builds an invisible layer between the cutting edge and atmospheric oxygen. But our Freshness Retainers don’t just have an superficial effect on the cutting edges. Since they are applied as a solution, the treated fruits & vegetables internalize our products in their cells. This results in a sustainable effect that protects the entire structure from degradation and discoloration.
