Abstract
BACKGROUND: The effect of 1-methylcyclopropene (1-MCP) treatment and two different post-controlled atmosphere air storage (PCAAS) durations on the quality and chemistry of fresh-cut Ambrosia apple slices was studied. RESULTS: PCAAS for 1 or 2 weeks prior to slicing had an overall positive effect on the resultant quality of fresh-cut apple slices. The most significant responses to PCAAS were the suppression of both phenolic and o-quinone accumulation in slices, and this was related to the significantly lower browning potential values obtained for slices from PCAAS-treated apples. Polyphenol oxidase (PPO), peroxidase (POX) and ascorbate peroxidase (APOX) activities were not affected by 1-MCP or PCAAS treatments. PPO and POX activities were almost completely inhibited by a 50 g L⁻¹ calcium ascorbate anti-browning dip of apple slices from all treatments. CONCLUSION: The most dramatic effect of the PCAAS treatments was to reduce the accumulation of soluble phenolics, which is likely the reason that o-quinone accumulation was also inhibited in treated fruits. The consequent reduction in browning potential may be the explanation as to why PCAAS treatment has been shown to reduce fresh apple slice browning in previous work.
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Claims 8
Claim · model-written summary
One or two weeks of PCAAS improved fresh-cut apple slice quality overall.
- Taxon
- apple
Malus domesticae0 - Material
- Ambrosiat0
- Treatment
- PCAAS for 1 or 2 weeks prior to slicinge0
- Outcome
- quality of fresh-cut apple slicese0
- Direction
- positive effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Ambrosia apple slices”
e0“PCAAS for 1 or 2 weeks prior to slicing had an overall positive effect on the resultant quality of fresh-cut apple slices.”
Claim · model-written summary
PCAAS suppressed phenolic accumulation in apple slices.
- Taxon
- appleMalus domesticat0
- Treatment
- PCAASe0
- Outcome
- phenolice0
- Direction
- suppressione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Ambrosia apple slices”
e0“The most significant responses to PCAAS were the suppression of both phenolic and o-quinone accumulation in slices”
Claim · model-written summary
PCAAS suppressed o-quinone accumulation in apple slices.
- Taxon
- appleMalus domesticat0
- Treatment
- PCAASe0
- Outcome
- o-quinone accumulatione0
- Direction
- suppressione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Ambrosia apple slices”
e0“The most significant responses to PCAAS were the suppression of both phenolic and o-quinone accumulation in slices”
Claim · model-written summary
PCAAS-treated apple slices had significantly lower browning potential.
- Taxon
- applesMalus domesticae0
- Treatment
- PCAAS-treatede0
- Outcome
- browning potential valuese0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“significantly lower browning potential values obtained for slices from PCAAS-treated apples.”
Claim · model-written summary
Neither 1-MCP nor PCAAS affected PPO, POX and APOX activities in apple slices.
- Taxon
- appleMalus domesticat0
- Treatment
- 1-MCP or PCAAS treatmentse0
- Outcome
- Polyphenol oxidase (PPO), peroxidase (POX) and ascorbate peroxidase (APOX) activitiese0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Ambrosia apple slices”
e0“Polyphenol oxidase (PPO), peroxidase (POX) and ascorbate peroxidase (APOX) activities were not affected by 1-MCP or PCAAS treatments.”
Claim · model-written summary
A calcium ascorbate dip almost completely inhibited PPO and POX activities in apple slices.
- Taxon
- appleMalus domesticae0
- Treatment
- 50 g L⁻¹ calcium ascorbate anti-browning dipe0
- Outcome
- PPO and POX activitiese0
- Direction
- almost completely inhibitede0
- Qualifier
- from all treatmentse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PPO and POX activities were almost completely inhibited by a 50 g L⁻¹ calcium ascorbate anti-browning dip of apple slices from all treatments.”
Claim · model-written summary
The authors attribute reduced o-quinone accumulation after PCAAS to reduced soluble phenolic accumulation.
- Taxon
- appleMalus domesticat0
- Treatment
- PCAAS treatmentse0
- Outcome
- o-quinone accumulation was also inhibitede0
- Qualifier
- reduce the accumulation of soluble phenolicse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Ambrosia apple slices”
e0“The most dramatic effect of the PCAAS treatments was to reduce the accumulation of soluble phenolics, which is likely the reason that o-quinone accumulation was also inhibited in treated fruits.”
Claim · model-written summary
The authors suggest lower browning potential may explain less fresh apple slice browning after PCAAS.
- Taxon
- appleMalus domesticae0
- Treatment
- PCAAS treatmente0
- Outcome
- reduce fresh apple slice browninge0
- Qualifier
- reduction in browning potentiale0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The consequent reduction in browning potential may be the explanation as to why PCAAS treatment has been shown to reduce fresh apple slice browning in previous work.”
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