Additives in the reduction of enzymatic oxidation in minimally processed red beet

White blush is the main postharvest issue in minimally processed red beet. This issue consists in dehydration of superficial cell layers of the product, resulting in a whitening aspect caused by the blockage of turgid and intact cells on the layers below. During the minimal processing preparation, cutting and manipulation of minimally processed products (MPPs) are considered source of abiotic stress, which induce the formation of reactive oxygen species (ROS). The accumulation of ROS causes biochemical and structural changes that directly affects the commercial quality. Food additives are used to slow the degradation of MPPs by keeping them fresh and suitable for consumption. Organic acids and amino acids are GRAS (Generally reconized as safe) additives widely used in vegetables. This study aimed to evaluate the efficacy of arginine in controlling white blush in minimally processed redbeet and compare with additives used commercially. Thus, initially it was determined the best combination of four doses of arginine (0, 10, 25 and 50 mM) with three pH ranges (unchanged, pH 6,0 and pH 7,0). Arginine treatment presents promising results regarding the white blush delay in minimally processed redbeet. In addition, this additive also reduces the respiratory activity, activity of oxidative enzymes (POD and PPO) and maintains the important bioactive compounds (betalains, phenolic compounds and flavonols) for 12 days after processing. In the second step, four additives (arginine, cysteine, citric acid and ascorbic acid) and distilled water, as control treatment, were compared for efficacy in conservation of minimally processed beets. Arginine treatment promotes the best results regarding the maintenance of the visual aspect and bioactive compounds content in relation to the other additives. The different mode of action of arginine favors the reduction of oxidative stress, extending the shelf life of the product. (AU)