In this article:

In the paper evidence is presented for an indirect mechanism by which the enzymic browning of grapes during drying is reduced by the use of dipping solutions to increase the drying rate.

Enzymic experiments were restricted to polyphenol oxidase, which is generally regarded as being responsible for browning reactions in grape products.

Prevention of Browning during Drying by the Cold Dipping Treatment of Sultana Grapes

1964, Journal of the Science of Food and Agriculture, vol 12, month 12, pages 864 – 869

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