Santol Fruit Browning Reaction, Illustration

Browning reaction of santol fruit rind occurs immediately after opening.  To illustrate, I gathered a semi-bangkok fruit. Sliced off portion of the rind and immediately shot an image. Subsequent images were taken every after 30 seconds up to 4.5 minutes, 10 minutes and 40 minutes.

santol fruit browning reaction by minutes


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So if a good appearance of peeled santol is desired, control of browning reaction should be done as soon as the knife penetrates the rind. A two minutes lapse is forgivable but letting it brown for longer period is not.


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