Abstract
In the study the effect was assessed of sample processing with solutions containing inhibitors of enzymatic browning and tissue softening and sucrose on the quality of minimally processed apples. Ascorbic acid, citric acid, 4-hexylresorcinol, sodium chloride, calcium chloride, sodium lactate, calcium lactate and sucrose were used as inhibitors. The application in apple slice processing of a solution containing 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride, 20% sucrose effectively inhibited the browning and softening of apple slices during storage. Moreover, it had an advantageous effect on the other sensory attributes, resulting in a product of very high quality. A good quality product is obtained using a solution of citric acid and sucrose.
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Claims 3
Claim · model-written summary
A solution of 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride and 20% sucrose effectively inhibited browning and softening of apple slices during storage.
- Taxon
- apple
Malus domesticae0 - Treatment
- a solution containing 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride, 20% sucrosee0
- Outcome
- browning and softening of apple slicese0
- Direction
- inhibitede0
- Qualifier
- during storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application in apple slice processing of a solution containing 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride, 20% sucrose effectively inhibited the browning and softening of apple slices during storage”
Claim · model-written summary
The same solution had an advantageous effect on other sensory attributes, giving a product of very high quality.
- Taxon
- appleMalus domesticae0
- Treatment
- a solution containing 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride, 20% sucrosee0
- Outcome
- other sensory attributese1
- Direction
- advantageouse1
- Qualifier
- resulting in a product of very high qualitye1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application in apple slice processing of a solution containing 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride, 20% sucrose effectively inhibited the browning and softening of apple slices during storage”
e1“Moreover, it had an advantageous effect on the other sensory attributes, resulting in a product of very high quality”
Claim · model-written summary
A solution of citric acid and sucrose gives a good quality apple product.
- Taxon
- appleMalus domesticae0
- Treatment
- a solution of citric acid and sucrosee2
- Outcome
- good quality producte2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application in apple slice processing of a solution containing 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride, 20% sucrose effectively inhibited the browning and softening of apple slices during storage”
e2“A good quality product is obtained using a solution of citric acid and sucrose”
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