Abstract
High hydrostatic pressure (HHP) (103 to 517 MPa) was applied for selected times (5 to 25 min) on peach puree with and without the addition of antibrowning agents (1000 ppm ascorbic acid or 300 ppm cysteine). Polyphenoloxidase (PPO) activity was assessed before and after HHP processing. Peach purees were stored at 3C for 13 days and then at 22C for 15 additional days. A zp value of 224 MPa, in a range from 207 to 517 MPa of pressure, was obtained for peach puree without the addition of antibrowning agents. PPO activation at 103, 207 and 310 MPa or inhibition at 414 and 517 MPa was observed in peach purees containing added ascorbic acid. More than 50% inactivation of PPO was observed after adding cysteine to the peach puree and 99% inhibition was observed after 517 MPa of pressure at the experimental times. The higher the pressure treatment and the longer the treatment time for inactivating PPO, the less the discoloration of the peach puree with and without antibrowning agents during storage at low temperatures.
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Claims 6
Claim · model-written summary
A pressure sensitivity value of 224 MPa was obtained for peach puree without antibrowning agents.
- Taxon
- peach
Prunus persicae0 - Outcome
- zp valuee0
- Value
- 224 MPae0
- Qualifier
- without the addition of antibrowning agentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A zp value of 224 MPa, in a range from 207 to 517 MPa of pressure, was obtained for peach puree without the addition of antibrowning agents”
Claim · model-written summary
With ascorbic acid, PPO was activated at 103, 207 and 310 MPa.
- Taxon
- peachPrunus persicae0
- Treatment
- 103, 207 and 310 MPae0
- Outcome
- PPO activatione0
- Direction
- activatione0
- Qualifier
- added ascorbic acide0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PPO activation at 103, 207 and 310 MPa or inhibition at 414 and 517 MPa was observed in peach purees containing added ascorbic acid”
Claim · model-written summary
With ascorbic acid, PPO was inhibited at 414 and 517 MPa.
- Taxon
- peachPrunus persicae0
- Treatment
- 414 and 517 MPae0
- Outcome
- PPOe0
- Direction
- inhibitione0
- Qualifier
- added ascorbic acide0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PPO activation at 103, 207 and 310 MPa or inhibition at 414 and 517 MPa was observed in peach purees containing added ascorbic acid”
Claim · model-written summary
Adding cysteine inactivated more than 50% of PPO.
- Taxon
- peachPrunus persicae0
- Treatment
- adding cysteinee0
- Outcome
- PPOe0
- Direction
- inactivatione0
- Value
- More than 50%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“More than 50% inactivation of PPO was observed after adding cysteine to the peach puree”
Claim · model-written summary
At 517 MPa after cysteine addition, PPO inhibition reached 99%.
- Taxon
- peachPrunus persicae1
- Treatment
- 517 MPa of pressuree0
- Outcome
- inhibitione0
- Direction
- inhibitione0
- Value
- 99%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“99% inhibition was observed after 517 MPa of pressure at the experimental times”
e1“cysteine to the peach puree”
Claim · model-written summary
Higher pressure and longer treatment reduced discoloration during cool storage.
- Taxon
- peachPrunus persicae0
- Treatment
- pressure treatmente0
- Outcome
- discoloration of the peach pureee0
- Direction
- lesse0
- Setting
- storage at low temperaturese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The higher the pressure treatment and the longer the treatment time for inactivating PPO, the less the discoloration of the peach puree with and without antibrowning agents during storage at low temperatures”
The same questions in other papers
cysteine · physiology: antioxidant enzymes · Prunus persica (peach)Results agree
1 paper in the same direction as this paper
- 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.