Abstract
ABSTRACT: Development of a browning inhibitor for fresh-cut apples that would not support human pathogen survival was investigated. Granny Smith and Fuji wedges were treated with acidic or neutral browning inhibitors with and without addition of sodium hexametaphosphate. Wedges in modified atmosphere packaging pouches were observed for browning during storage at 4 °C and 10 °C. A pH 2.9 dip containing ascorbic acid, citric acid, and sodium hexametaphosphate suppressed browning for at least 3 wk at 4 °C, whereas formulations without hexametaphosphate failed within 1 wk. These results demonstrate that browning in fresh-cut apples can be controlled with a formulation unlikely to support human pathogen survival or growth.
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Claims 3
Claim · model-written summary
A pH 2.9 dip with ascorbic acid, citric acid, and sodium hexametaphosphate suppressed apple browning for at least three weeks at 4 °C.
- Taxon
- Apples
Malus domesticat0 - Treatment
- A pH 2.9 dip containing ascorbic acid, citric acid, and sodium hexametaphosphatee0
- Outcome
- browninge0
- Direction
- suppressede0
- Value
- at least 3 wke0
- Qualifier
- 4 °Ce0
- Comparator
- formulations without hexametaphosphatee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-cut Apples”
e0“A pH 2.9 dip containing ascorbic acid, citric acid, and sodium hexametaphosphate suppressed browning for at least 3 wk at 4 °C, whereas formulations without hexametaphosphate failed within 1 wk.”
Claim · model-written summary
Formulations without hexametaphosphate failed within one week at 4 °C.
- Taxon
- ApplesMalus domesticat0
- Treatment
- formulations without hexametaphosphatee0
- Outcome
- failede0
- Value
- within 1 wke0
- Qualifier
- 4 °Ce0
- Comparator
- A pH 2.9 dip containing ascorbic acid, citric acid, and sodium hexametaphosphatee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-cut Apples”
e0“A pH 2.9 dip containing ascorbic acid, citric acid, and sodium hexametaphosphate suppressed browning for at least 3 wk at 4 °C, whereas formulations without hexametaphosphate failed within 1 wk.”
Claim · model-written summary
The authors conclude that the formulation can control browning without likely supporting human pathogen survival or growth.
- Taxon
- applesMalus domesticae0
- Outcome
- browning in fresh-cut apples can be controllede0
- Qualifier
- unlikely to support human pathogen survival or growthe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“browning in fresh-cut apples can be controlled with a formulation unlikely to support human pathogen survival or growth.”
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