Effects of 5 antibrowning agents on the color parameters of Dangshan pear (Pyrus spp.) wine during storage

The effects of ascorbic acid (VC), reduced glutathione (GSH), sulfur dioxide (SO 2 ), chitosan, and ethylenediaminetetraacetic acid disodium (EDTA-2Na) on the color parameters of Dangshan pear wine during storage were investigated. The different addition amounts of VC and EDTA-2Na increased the browning degree of pear wine, and chitosan had a weak inhibitory effect on the browning of pear wine. The addition of 0.01%, 0.05%, and 0.10% GSH reduced the browning degree of pear wine by 8.80%, 13.82%, and 5.02%, respectively; 0.05% GSH decreased the color saturation and increased the brightness during the storage of pear wine. Adding 0.05% and 0.10% SO 2 reduced the browning degree of pear wine by 14.73% and 21.05%, respectively, the inhibitory effect for browning was significant, 0.10% SO 2 reduced the brightness of pear wine during storage. This result showed that GSH and SO 2 were the most effective candidate inhibitors for Dangshan pear wine browning. Novelty impact statement The addition of 0.05% GSH reduced the browning degree of pear wine by 13.82%. Adding 0.10% SO2 reduced the browning degree of pear wine by 21.05%. GSH and SO2 were the most effective inhibitors for Dangshan pear wine browning.