Manna is the sap extracted in summer from the phloem of the stem and the old branches of sp. trees. Its composition is characterized by a high content of D-mannitol, gallic acid, tyrosol and a great antioxidant activity. The aim of the present work was to compare the effect of a solution enriched with manna or calcium ascorbate, the latter widely used by researchers as an antioxidant agent on the control of browning of apple slices. After harvest, apple fruit were cut, treated with manna (MN), calcium ascorbate (CA) or with distilled water as a control (CTR), and packed in polylactic acid (PLA) packaging. Physical, chemical and sensory analyses were performed after 3, 5, 7 and 10 days of storage at 5±0.5 °C. After one week of storage, manna and calcium ascorbate-based treatment significantly inhibited apple fruit slices browning of cut surface, to the same extent, while no significant differences occurred in terms of weight loss, DPPH, total carotenoids and flavor score. On the whole, manna may inhibit apple slices water loss without affecting fruit flavour and providing the maintenance of their shelf-life. It seems that manna and calcium ascorbate mechanism and effect on browning inhibition are very similar and account for maintaining stored apple slices shelf-life up to 7 days. Therefore, our work lays the foundations for the use of manna as a natural antioxidant compound capable of reducing fresh-cut enzymatic browning

中文翻译：

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与抗坏血酸钙相比，使用白蜡树（Fraxinus angustifolia）甘露作为天然抗氧化剂延长鲜切苹果的保质期


吗哪是夏季从茎的韧皮部和sp的老枝中提取的汁液。树。其成分的特点是高含量的D-甘露醇、没食子酸、酪醇和良好的抗氧化活性。本工作的目的是比较富含甘露或抗坏血酸钙的溶液的效果，后者被研究人员广泛用作控制苹果片褐变的抗氧化剂。收获后，苹果果实被切割，用甘露 (MN)、抗坏血酸钙 (CA) 或蒸馏水作为对照 (CTR) 处理，并包装在聚乳酸 (PLA) 包装中。在5±0.5℃下储存3、5、7和10天后进行物理、化学和感官分析。贮藏一周后，甘露和抗坏血酸钙处理显着抑制了苹果果片切面褐变，且达到相同程度，而失重、DPPH、总类胡萝卜素和风味评分无显着差异。总体而言，甘露可以抑制苹果片水分流失，而不影响水果风味并维持其保质期。甘露和抗坏血酸钙的机制和对褐变抑制的作用似乎非常相似，并且可以将储存的苹果片保质期维持在长达 7 天。因此，我们的工作为使用甘露作为能够减少鲜切酶促褐变的天然抗氧化剂化合物奠定了基础