Abstract
The effect of antioxidants controlling enzymatic browning of eggplants was studied in extract and fresh-cut tissue. Initially, the effect of ascorbic acid (AA), citric acid (CA), peracetic acid (PA), calcium chloride, cyclodextrin, cysteine (Cys), hexametaphosphate and 4-hexylresorcinol (Hexyl) at different concentrations was studied in extracts and precipitates of eggplant. Cys and Hexyl were effective at 10 mM in both the extract and pellet. Higher concentrations were needed to have an effective control of enzymatic browning in samples treated with AA (20 mM), CA (50 mM) and PA (50 mM). Next, the application of AA, CA, PA, Cys and Hexyl at different concentrations was studied on fresh-cut eggplant tissues during storage at 5C. Cys was effective as antioxidant, extending the shelf life till 9 days of storage at 5C when applied at a concentration of 1%. Tissue browning increased as AA and Hexyl concentrations increased. Practical Applications Commercialization of eggplants as a fresh-cut product is limited by its relatively short shelf life due to a rapid onset of enzymatic browning. The main approach to reduce enzymatic browning is the use of antioxidant solutions. However, little information can be found about effective technologies to control browning of fresh-cut eggplants. This work studies the effect of a wide range of antibrowning agents at different concentrations, combining in vitro (in extracts and precipitates) with in vivo (in tissue) studies and provides relevant information for further development of minimally processed eggplants during storage at 5C.
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Claims 8
Claim · model-written summary
Cysteine at 10 mM controlled browning in eggplant extract and pellet.
- Taxon
- Eggplant
Solanum melongenat0 - Organ / stage
- extract and pellete0
- Treatment
- Cyse0
- Outcome
- effectivee0
- Value
- 10 mMe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cys and Hexyl were effective at 10 mM in both the extract and pellet”
t0“Eggplant Extract and Fresh-Cut Tissue”
Claim · model-written summary
4-hexylresorcinol at 10 mM controlled browning in eggplant extract and pellet.
- Taxon
- EggplantSolanum melongenat0
- Organ / stage
- extract and pellete0
- Treatment
- Hexyle0
- Outcome
- effectivee0
- Value
- 10 mMe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cys and Hexyl were effective at 10 mM in both the extract and pellet”
t0“Eggplant Extract and Fresh-Cut Tissue”
Claim · model-written summary
Ascorbic acid at 20 mM effectively controlled browning.
- Taxon
- EggplantSolanum melongenat0
- Treatment
- AAe0
- Outcome
- enzymatic browninge0
- Value
- 20 mMe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“effective control of enzymatic browning in samples treated with AA (20 mM)”
t0“Eggplant Extract and Fresh-Cut Tissue”
Claim · model-written summary
Citric acid at 50 mM effectively controlled browning.
- Taxon
- EggplantSolanum melongenat0
- Treatment
- CAe0
- Outcome
- enzymatic browninge0
- Value
- 50 mMe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“effective control of enzymatic browning in samples treated with AA (20 mM), CA (50 mM) and PA (50 mM)”
t0“Eggplant Extract and Fresh-Cut Tissue”
Claim · model-written summary
Peracetic acid at 50 mM effectively controlled browning.
- Taxon
- EggplantSolanum melongenat0
- Treatment
- PAe0
- Outcome
- enzymatic browninge0
- Value
- 50 mMe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“effective control of enzymatic browning in samples treated with AA (20 mM), CA (50 mM) and PA (50 mM)”
t0“Eggplant Extract and Fresh-Cut Tissue”
Claim · model-written summary
Cysteine at 1% extended fresh-cut eggplant shelf life to nine days at 5C.
- Taxon
- EggplantSolanum melongenat0
- Treatment
- Cyse0
- Outcome
- shelf lifee0
- Direction
- extendinge0
- Value
- 9 dayse0
- Qualifier
- 1%e0
- Setting
- 5Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cys was effective as antioxidant, extending the shelf life till 9 days of storage at 5C when applied at a concentration of 1%”
t0“Eggplant Extract and Fresh-Cut Tissue”
Claim · model-written summary
Browning rose as ascorbic acid concentration rose.
- Taxon
- EggplantSolanum melongenat0
- Treatment
- AAe0
- Outcome
- Tissue browninge0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tissue browning increased as AA and Hexyl concentrations increased”
t0“Eggplant Extract and Fresh-Cut Tissue”
Claim · model-written summary
Browning rose as 4-hexylresorcinol concentration rose.
- Taxon
- EggplantSolanum melongenat0
- Treatment
- Hexyle0
- Outcome
- Tissue browninge0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tissue browning increased as AA and Hexyl concentrations increased”
t0“Eggplant Extract and Fresh-Cut Tissue”
The same questions in other papers
citric acid · physiology: enzyme activity · Solanum melongena (eggplant)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
ascorbic acid · physiology: enzyme activity · Solanum melongena (eggplant)Results agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.