Abstract
Enzymatic browning in minimally processed apples of new cultivars (i.e. Braeburn, Criterion, Fuji, Gala, Jonagold) was investigated at 2.5, 12 and 20 °C, and compared with traditional cultivars (Golden Delicious and McIntosh). Browning inhibition by ascorbic acid (AA) and a mixture of ascorbic acid and 4-hexylresorcinol (AH) was also studied. Among the new cultivars, Jonagold had the slowest browning rate and Braeburn had the fastest rate. Of the two traditional cultivars, McIntosh had the faster browning rate. The temperature sensitivity of the browning varied among cultivars, where Q 10 ranged from 1.3 to 4.4 (calculated from colour parameter a*), and the acti vation energy ( E a ) ranged from 8.0 to 18.3 kcal/mol. The browning rate dependence on temper ature was as follows: Fuji < McIntosh < Criterion < Braeburn and Gala < Golden Delicious < Jonagold. Browning was inhibited significantly using AH and AA. The AH treatment resulted in a better inhibition of enzymatic browning for most of the cultivars.
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Claims 9
Claim · model-written summary
Jonagold had the slowest browning rate among new apple cultivars.
- Taxon
- apple
Malus domesticat0 - Material
- Jonagolde0
- Outcome
- browning ratee0
- Direction
- sloweste0
- Comparator
- new cultivarse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Among the new cultivars, Jonagold had the slowest browning rate and Braeburn had the fastest rate.”
t0“apple”
Claim · model-written summary
Braeburn had the fastest browning rate among new apple cultivars.
- Taxon
- appleMalus domesticat0
- Material
- Braeburne0
- Outcome
- browning ratee0
- Direction
- fasteste0
- Comparator
- new cultivarse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Among the new cultivars, Jonagold had the slowest browning rate and Braeburn had the fastest rate.”
t0“apple”
Claim · model-written summary
McIntosh had the faster browning rate among traditional apple cultivars.
- Taxon
- appleMalus domesticat0
- Material
- McIntoshe0
- Outcome
- browning ratee0
- Direction
- fastere0
- Comparator
- traditional cultivarse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Of the two traditional cultivars, McIntosh had the faster browning rate.”
t0“apple”
Claim · model-written summary
Temperature sensitivity of apple browning varied among cultivars, with Q10 from 1.3 to 4.4.
- Taxon
- appleMalus domesticat0
- Outcome
- Q 10e0
- Direction
- variede0
- Value
- 1.3 to 4.4e0
- Qualifier
- calculated from colour parameter a*e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The temperature sensitivity of the browning varied among cultivars, where Q 10 ranged from 1.3 to 4.4 (calculated from colour parameter a*), and the acti vation energy ( E a ) ranged from 8.0 to 18.3 kcal/mol.”
t0“apple”
Claim · model-written summary
Apple browning activation energy ranged from 8.0 to 18.3 kcal/mol.
- Taxon
- appleMalus domesticat0
- Outcome
- acti vation energy ( E a )e0
- Direction
- rangede0
- Value
- 8.0 to 18.3 kcal/mole0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The temperature sensitivity of the browning varied among cultivars, where Q 10 ranged from 1.3 to 4.4 (calculated from colour parameter a*), and the acti vation energy ( E a ) ranged from 8.0 to 18.3 kcal/mol.”
t0“apple”
Claim · model-written summary
The temperature dependence of browning followed the reported apple cultivar order.
- Taxon
- appleMalus domesticat0
- Outcome
- browning rate dependence on temper aturee0
- Qualifier
- Fuji < McIntosh < Criterion < Braeburn and Gala < Golden Delicious < Jonagolde0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The browning rate dependence on temper ature was as follows: Fuji < McIntosh < Criterion < Braeburn and Gala < Golden Delicious < Jonagold.”
t0“apple”
Claim · model-written summary
The ascorbic acid and 4-hexylresorcinol mixture significantly inhibited apple browning.
- Taxon
- appleMalus domesticat0
- Treatment
- AHe0
- Outcome
- Browninge0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Browning was inhibited significantly using AH and AA.”
t0“apple”
Claim · model-written summary
Ascorbic acid significantly inhibited apple browning.
- Taxon
- appleMalus domesticat0
- Treatment
- AAe0
- Outcome
- Browninge0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Browning was inhibited significantly using AH and AA.”
t0“apple”
Claim · model-written summary
AH inhibited apple browning better than AA for most cultivars.
- Taxon
- appleMalus domesticat0
- Treatment
- AH treatmente0
- Outcome
- enzymatic browninge0
- Direction
- better inhibitione0
- Qualifier
- most of the cultivarse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The AH treatment resulted in a better inhibition of enzymatic browning for most of the cultivars.”
t0“apple”
The same questions in other papers
ascorbic acid · disease · Malus domestica (apple)Positive and negative results
19 papers in the same direction as this paper · 1 in the opposite direction
- positive
- positive
- negative
17 papers more in this group
See all 21 papers →4-hexylbenzene-1,3-diol · physiology: enzyme activity · Malus domestica (apple)Results agree
1 paper in the same direction as this paper
- positive
4-hexylbenzene-1,3-diol · disease · Malus domestica (apple)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.