caa a22 4500 606243267 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9245-4 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9245-4 Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image [Elektronische Daten] [Mohammad Noshad, Mohebbat Mohebbi, Elham Ansarifar, Behrooz behbahani] The effect of different coating [Aloe vera, Chitosan (0.5 and 1.5%), Carboxymethlcellulose (0.5 and 1.5%)] on the enzymatic browning kinetics of quince was determined by traditional and fractal browning indicator methods (FBI) at during cold storage. Power-law model used to model the enzymatic kinetic of fractal dimension value (FDL*) and average L* value (conventional method). The results showed that the average of L* value decreased during an enzymatic browning in fruit slices, while FDL* rose. The more changes in L* value was observed for quinces coated with CMC 0.5% that about similar to changes in uncoated quinces were from 90.083 to 67.571 and 90.736 to 66.786 respectively at nine days. The quinces treated with Chitosan 1.5% had more changes in FDL* value compared to another treatment. In other words, enzymatic browning in quinces coated with Chitosan 1.5% has more heterogeneous and non-uniform color patterns. Kinetic rate (K) got from FDL* was the higher than kinetic rate (K) got using average L* value. Kinetic's order (shape factor) got the FBI method compared to the conventional method was lower because in conventional method assuming occurs homogenous surface coloration. Springer Science+Business Media New York, 2015 Browning nationallicence Coating nationallicence Fourier fractal texture nationallicence Quince nationallicence Noshad Mohammad Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box 91775-1163, Mashhad, Iran aut Mohebbi Mohebbat Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box 91775-1163, Mashhad, Iran aut Ansarifar Elham Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box 91775-1163, Mashhad, Iran aut behbahani Behrooz Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box 91775-1163, Mashhad, Iran aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 375-381 2193-4126 9:3<375 2015 9 11694 https://doi.org/10.1007/s11694-015-9245-4 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9245-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Noshad Mohammad Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box 91775-1163, Mashhad, Iran aut NATIONALLICENCE 700 1- Mohebbi Mohebbat Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box 91775-1163, Mashhad, Iran aut NATIONALLICENCE 700 1- Ansarifar Elham Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box 91775-1163, Mashhad, Iran aut NATIONALLICENCE 700 1- behbahani Behrooz Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box 91775-1163, Mashhad, Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 375-381 2193-4126 9:3<375 2015 9 11694