Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon ‘Rojo Brillante’.

Highlights: [•] Antioxidants were tested in persimmon extracts and precipitates (in vitro studies). [•] Effective antioxidants in the in vitro study were tested on cut tissue (in vivo studies). [•] PA, Cys, CD, and HMP were not effective in in vitro studies. [•] CaCl2 slightly decreased browning of cut persimmon and Hexyl damaged the tissue. [•] AA and CA extended the limit of marketability of persimmon slices to 5–7 days. [Copyright &y& Elsevier]