Abstract
ABSTRACT Treatments to inhibit browning of fresh-cut apples were investigated. The color (L*), the browning potential and polyphenol oxidase (PPO) activity of fresh-cut apples (Golden Delicious, Scarlet Spur and Granny Smith) were evaluated throughout cold storage. Antibrowning agents (citric and ascorbic acid) and calcium chloride resulted in a reduction of browning and deterioration of fresh-cut apples stored at 4C for 5 days under normal atmospheric conditions. During storage, PPO activity increased and was inhibited by the use of citric and ascorbic acids. These antibrowning agents helped to maintaining the color of fresh-cut apples during storage. On the contrary, the use of 1-methylcyclopropene was not effective to prevent the color deterioration of the apple slices from the first day of cold storage. PRACTICAL APPLICATIONS The ready-to-eat fruit and vegetable market has rapidly grown in recent years due to the health benefits associated with these foods because of busy lifestyles, increasing purchasing power and increasingly health-conscious consumers. Nevertheless, because the tissular integrity of fruits is more easily altered during processing, ready-to-use commodities are more perishable than the original materials to browning surface. The use of organic acids such as malic acid, as well as physicochemical quality-stabilizing compounds on fresh-cut fruits and vegetable can benefit the fresh-cut products industry since they can assure the safety and quality of these products. The data collected of this study demonstrated that treatments included 1% w/v of citric acid/CaCl2 and 1% of ascorbic acid/CaCl2 were effective inhibitors of browning surface. For practical purposes the results obtained, we recommend the use of ascorbic acid and citric acid to maintain the quality of fresh-cut apples.
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Claims 10
Claim · model-written summary
Citric acid with calcium chloride reduced browning and deterioration of fresh-cut apples during five days at 4C.
- Taxon
- apples
Malus domesticae0 - Organ / stage
- fresh-cut applese0
- Treatment
- 1% w/v of citric acid/CaCl2e1
- Outcome
- browning and deterioratione0
- Direction
- reductione0
- Qualifier
- 4C for 5 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Antibrowning agents (citric and ascorbic acid) and calcium chloride resulted in a reduction of browning and deterioration of fresh-cut apples stored at 4C for 5 days under normal atmospheric conditions”
e1“treatments included 1% w/v of citric acid/CaCl2 and 1% of ascorbic acid/CaCl2 were effective inhibitors of browning surface”
Claim · model-written summary
Ascorbic acid with calcium chloride reduced browning and deterioration of fresh-cut apples during five days at 4C.
- Taxon
- applesMalus domesticae0
- Organ / stage
- fresh-cut applese0
- Treatment
- 1% of ascorbic acid/CaCl2e1
- Outcome
- browning and deterioratione0
- Direction
- reductione0
- Qualifier
- 4C for 5 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Antibrowning agents (citric and ascorbic acid) and calcium chloride resulted in a reduction of browning and deterioration of fresh-cut apples stored at 4C for 5 days under normal atmospheric conditions”
e1“treatments included 1% w/v of citric acid/CaCl2 and 1% of ascorbic acid/CaCl2 were effective inhibitors of browning surface”
Claim · model-written summary
PPO activity increased during cold storage of fresh-cut apples.
- Taxon
- applesMalus domesticae1
- Gene
- PPOe0
- Outcome
- PPO activitye0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During storage, PPO activity increased”
e1“The color (L*), the browning potential and polyphenol oxidase (PPO) activity of fresh-cut apples”
Claim · model-written summary
Citric acid inhibited PPO activity during storage.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PPO activity increased and was inhibited by the use of citric and ascorbic acids”
e1“The color (L*), the browning potential and polyphenol oxidase (PPO) activity of fresh-cut apples”
Claim · model-written summary
Ascorbic acid inhibited PPO activity during storage.
- Taxon
- applesMalus domesticae1
- Treatment
- ascorbic acidse0
- Gene
- PPOe0
- Outcome
- PPO activitye0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PPO activity increased and was inhibited by the use of citric and ascorbic acids”
e1“The color (L*), the browning potential and polyphenol oxidase (PPO) activity of fresh-cut apples”
Claim · model-written summary
Citric acid helped maintain color of fresh-cut apples during storage.
- Taxon
- applesMalus domesticae0
- Treatment
- citrice1
- Outcome
- color of fresh-cut applese0
- Direction
- maintaininge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These antibrowning agents helped to maintaining the color of fresh-cut apples during storage”
e1“citric and ascorbic acids”
Claim · model-written summary
Ascorbic acid helped maintain color of fresh-cut apples during storage.
- Taxon
- applesMalus domesticae0
- Treatment
- ascorbic acidse1
- Outcome
- color of fresh-cut applese0
- Direction
- maintaininge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These antibrowning agents helped to maintaining the color of fresh-cut apples during storage”
e1“citric and ascorbic acids”
Claim · model-written summary
1-methylcyclopropene failed to prevent apple slice color deterioration from the first day of cold storage.
- Taxon
- appleMalus domesticae0
- Treatment
- 1-methylcyclopropenee0
- Outcome
- color deterioration of the apple slicese0
- Direction
- not effectivee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the use of 1-methylcyclopropene was not effective to prevent the color deterioration of the apple slices from the first day of cold storage”
Claim · model-written summary
The authors recommend ascorbic acid to maintain fresh-cut apple quality.
- Taxon
- applesMalus domesticae0
- Outcome
- use of ascorbic acide0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we recommend the use of ascorbic acid and citric acid to maintain the quality of fresh-cut apples”
Claim · model-written summary
The authors recommend citric acid to maintain fresh-cut apple quality.
- Taxon
- applesMalus domesticae0
- Outcome
- citric acide0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we recommend the use of ascorbic acid and citric acid to maintain the quality of fresh-cut apples”
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See all 32 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.