Only a few of the combinations of antibrowning compounds
tested on various fresh-cut fruits and vegetables
were found to be e!ective in retarding browning and
deterioration of fresh-cut radishes. Surprisingly, several
combinations enhanced the development of browning
and yellow coloration as well as increasing decay symptoms.
After a series of studies we found that combinations
of antibrowning agents could be used as a possible
method to reduce decay and browning of radish slices
stored at low temperature.