Abstract
ABSTRACT Fresh sliced apples were packaged in air, under vacuum or in the presence of nitrogen or carbon dioxide‐nitrogen atmospheres and stored at 4 and 20C up to 20 days. Changes in color and firmness and microbial growth were then evaluated at different storage times. The modified atmospheres (MAs) studied showed positive or negative effects on the quality retention of the packed apple slices depending on the indicator followed. Of the air packed samples, all the MAs studied were suitable in preventing enzymatic browning but they differently influenced the microbial growth. Firmness decay, which was scarcely affected by MAs, was sufficiently reduced under refrigerated storage conditions. Carbon dioxide‐nitrogen and under vacuum packagings were the most effective in inhibiting microbial growth.
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Claims 6
Claim · model-written summary
All modified atmospheres prevented enzymatic browning relative to air packaging.
- Taxon
- apples
Malus domesticae1 - Treatment
- MAse0
- Outcome
- enzymatic browninge0
- Direction
- preventinge0
- Comparator
- air packed samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Of the air packed samples, all the MAs studied were suitable in preventing enzymatic browning but they differently influenced the microbial growth.”
e1“Fresh sliced apples were packaged in air, under vacuum or in the presence of nitrogen or carbon dioxide‐nitrogen atmospheres”
Claim · model-written summary
Modified atmospheres differed in their effects on microbial growth.
- Taxon
- applesMalus domesticae1
- Treatment
- MAse0
- Outcome
- microbial growthe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“all the MAs studied were suitable in preventing enzymatic browning but they differently influenced the microbial growth.”
e1“Fresh sliced apples were packaged in air, under vacuum or in the presence of nitrogen or carbon dioxide‐nitrogen atmospheres”
Claim · model-written summary
Modified atmospheres scarcely affected firmness decay.
- Taxon
- applesMalus domesticae1
- Treatment
- MAse0
- Outcome
- Firmness decaye0
- Direction
- scarcely affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Firmness decay, which was scarcely affected by MAs, was sufficiently reduced under refrigerated storage conditions.”
e1“Fresh sliced apples were packaged in air, under vacuum or in the presence of nitrogen or carbon dioxide‐nitrogen atmospheres”
Claim · model-written summary
Refrigerated storage reduced firmness decay.
- Taxon
- applesMalus domesticae1
- Treatment
- refrigerated storage conditionse0
- Outcome
- Firmness decaye0
- Direction
- reducede0
- Comparator
- 20Ce1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Firmness decay, which was scarcely affected by MAs, was sufficiently reduced under refrigerated storage conditions.”
e1“Fresh sliced apples were packaged in air, under vacuum or in the presence of nitrogen or carbon dioxide‐nitrogen atmospheres and stored at 4 and 20C”
Claim · model-written summary
Carbon dioxide‐nitrogen packaging was among the most effective at inhibiting microbial growth.
- Taxon
- applesMalus domesticae1
- Treatment
- Carbon dioxide‐nitrogene0
- Outcome
- microbial growthe0
- Direction
- inhibitinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carbon dioxide‐nitrogen and under vacuum packagings were the most effective in inhibiting microbial growth.”
e1“Fresh sliced apples were packaged in air, under vacuum or in the presence of nitrogen or carbon dioxide‐nitrogen atmospheres”
Claim · model-written summary
Vacuum packaging was among the most effective at inhibiting microbial growth.
- Taxon
- applesMalus domesticae1
- Treatment
- under vacuum packagingse0
- Outcome
- microbial growthe0
- Direction
- inhibitinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carbon dioxide‐nitrogen and under vacuum packagings were the most effective in inhibiting microbial growth.”
e1“Fresh sliced apples were packaged in air, under vacuum or in the presence of nitrogen or carbon dioxide‐nitrogen atmospheres”
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