Table 2.

Evolution of browning index (BI) of 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	27.20 ± 1.04 Aa	25.63 ± 1.15 Aa	25.55 ± 1.52 Aa	24.39 ± 2.38 Aa
1	35.42 ± 1.07 Ab	35.47 ± 1.06 Ab	31.55 ± 0.66 Ba	27.13 ± 1.81 Ca
2	41.24 ± 0.91 Ac	41.39 ± 2.84 Ac	35.41 ± 1.72 Bb	27.84 ± 0.22 Ca
6	42.86 ± 0.52 Ac	46.36 ± 0.47 Bd	37.39 ± 0.38 Cc	26.08 ± 0.96 Da

Values are the means ± standard deviation of three different samples. 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