Abstract
ABSTRACT The quality of a new variety of apple, ‘Jonagored’, after peeling and cutting was evaluated during ten days of storage in air at 4C. The objective was to evaluate the shelf‐life of apple cubes by detecting the limiting parameter and to test the influence of different chemical dips on the cut apple quality with the aim of extending shelf‐life. Color, i.e. browning at the cut surface, was found to be the critical quality parameter determining the shelf‐life of the cut apple to less than three days. There were no significant differences between the dip treatments in measurements of CIE values. When apple cubes were treated with ascorbic acid, ascorbic acid plus calcium chloride or ascorbic acid plus calcium chloride and citric acid, the 0.75% ascorbic acid dip was found to be the most effective preservation treatment in terms of reducing color change of the cut surface. Both 0.75% ascorbic acid and 0.75% ascorbic acid plus 0.75% calcium chloride inhibited the loss of firmness of apple cubes. When citric acid was added to the dip treatment, there were color changes similar to those of the control.
Abstract from the paper’s OpenAlex record; open copy licensed other-oa. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
Cut-surface browning limited cut apple shelf life to less than three days.
- Taxon
- apple
Malus domesticae0 - Outcome
- shelf‐lifee0
- Value
- less than three dayse0
- Qualifier
- browning at the cut surfacee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Color, i.e. browning at the cut surface, was found to be the critical quality parameter determining the shelf‐life of the cut apple to less than three days”
Claim · model-written summary
CIE values did not differ significantly among dip treatments.
- Taxon
- APPLEMalus domesticat0
- Treatment
- dip treatmentse0
- Outcome
- CIE valuese0
- Direction
- no significant differencese0
- Comparator
- dip treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“APPLE”
e0“There were no significant differences between the dip treatments in measurements of CIE values”
Claim · model-written summary
The 0.75% ascorbic acid dip most effectively reduced cut-surface color change.
- Taxon
- APPLEMalus domesticat0
- Treatment
- 0.75% ascorbic acid dipe0
- Outcome
- color change of the cut surfacee0
- Direction
- reducinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“APPLE”
e0“the 0.75% ascorbic acid dip was found to be the most effective preservation treatment in terms of reducing color change of the cut surface”
Claim · model-written summary
A 0.75% ascorbic acid dip inhibited loss of firmness.
- Taxon
- appleMalus domesticae0
- Treatment
- 0.75% ascorbic acide0
- Outcome
- loss of firmnesse0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both 0.75% ascorbic acid and 0.75% ascorbic acid plus 0.75% calcium chloride inhibited the loss of firmness of apple cubes”
Claim · model-written summary
A 0.75% ascorbic acid plus 0.75% calcium chloride dip inhibited loss of firmness.
- Taxon
- appleMalus domesticae0
- Treatment
- 0.75% ascorbic acid plus 0.75% calcium chloridee0
- Outcome
- loss of firmnesse0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both 0.75% ascorbic acid and 0.75% ascorbic acid plus 0.75% calcium chloride inhibited the loss of firmness of apple cubes”
Claim · model-written summary
Adding citric acid yielded color changes similar to control.
- Taxon
- APPLEMalus domesticat0
- Treatment
- citric acide0
- Outcome
- color changese0
- Direction
- similare0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“APPLE”
e0“When citric acid was added to the dip treatment, there were color changes similar to those of the control”
The same questions in other papers
calcium chloride dihydrate · quality: postharvest · Malus domestica (apple)Results differ
40 papers in the same direction as this paper · 5 in the opposite direction · 1 reporting no difference from an alternative
- negative
- no effect
- no effect
43 papers more in this group
See all 47 papers →citric acid · quality: postharvest · Malus domestica (apple)Positive and negative results
6 in the opposite direction
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →ascorbic acid · quality: postharvest · Malus domestica (apple)Positive and negative results
9 papers in the same direction as this paper · 1 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- negative
- positive
8 papers more in this group
See all 12 papers →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.