Table 1.

Evolution of the ${\text{L}}^{\ast }$ parameter in minimally processed apples treated with different inhibitors of enzymatic browning and stored for up to 6 days

t (days)	Inhibitors
	Phosphate buffer (blank)	Non-hydrolyzed whey (t0h)	Hydrolyzed whey (t4h)	Metabisulfite (control)
0	79.42 ± 0.41 Aa	79.57 ± 1.10 Aa	79.69 ± 0.54 Aa	79.94 ± 0.46 Aa
1	75.77 ± 0.11 Ab	73.86 ± 0.27 Ab	78.85 ± 0.44 Bab	79.02 ± 0.30 Ca
2	74.91 ± 0.42 Abc	74.47 ± 0.41 Ab	78.44 ± 0.51 Bab	78.74 ± 1.35 Ba
6	74.19 ± 0.48 Ac	73.59 ± 0.21 Ab	77.76 ± 0.50 Bb	78.14 ± 0.57 Ba

Values are the means ± standard deviation of three different experiments. Values followed by different letters differ statistically from each other by the Tukey test (p < 0.05); uppercase (comparison among inhibitors) and lowercase (comparison among storage time). t = storage time in days