Abstract
The effects of pineapple shell extract (PSE) on browning in banana, potato, mushroom and apple puree and slices compared with citric acid solution (pH 3.8) (PH) and distilled water (DW) were investigated by measuring the changes in color and browning values. The browning values of banana puree treated with PSE and PH were not significantly different. They had lower browning values than that treated with DW after storage for 1 hour (p≤0.05). The browning values of banana puree treated with PSE, PH and DW were 2.95, 3.04 and 4.27, respectively. The browning value of potato puree treated with PSE was lower than those treated with PH and DW. Mushroom and apple puree treated with PSE had higher browning values than those treated with PH and DW. On the contrary, banana slices treated with PSE had a lower browning value than those treated with PH and DW during storage for 2 hours. The browning values of banana slices treated with PSE, PH and DW were 2.00, 3.10 and 5.80, respectively (p≤0.05). Potato, mushroom and apple slices treated with PSE had browning values similar to those treated with PH and DW. Therefore, the increase in browning in banana treated with PSE seemed to be less than those of potato, mushroom and apple during storage.
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Claims 9
Claim · model-written summary
Banana puree browning did not differ significantly between PSE and PH.
Verbatim
e0“The browning values of banana puree treated with PSE and PH were not significantly different.”
Claim · model-written summary
PSE treated banana puree had lower browning than distilled water after one hour.
Verbatim
e0“The browning values of banana puree treated with PSE and PH were not significantly different. They had lower browning values than that treated with DW after storage for 1 hour (p≤0.05).”
Claim · model-written summary
Banana puree browning values were 2.95, 3.04 and 4.27 under PSE, PH and DW respectively.
Verbatim
e0“The browning values of banana puree treated with PSE, PH and DW were 2.95, 3.04 and 4.27, respectively.”
Claim · model-written summary
potato puree treated with PSE had lower browning than PH and DW.
- Taxon
- potato
Solanum tuberosume0 - Treatment
- PSEe0
- Outcome
- browning valuee0
- Direction
- lowere0
- Comparator
- PH and DWe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The browning value of potato puree treated with PSE was lower than those treated with PH and DW.”
Claim · model-written summary
mushroom puree treated with PSE had higher browning than PH and DW.
Verbatim
e0“Mushroom and apple puree treated with PSE had higher browning values than those treated with PH and DW.”
Claim · model-written summary
apple puree treated with PSE had higher browning than PH and DW.
- Taxon
- apple
Malus domesticae0 - Treatment
- PSEe0
- Outcome
- browning valuese0
- Direction
- highere0
- Comparator
- PH and DWe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mushroom and apple puree treated with PSE had higher browning values than those treated with PH and DW.”
Claim · model-written summary
banana slices treated with PSE had lower browning than PH and DW.
Verbatim
e0“banana slices treated with PSE had a lower browning value than those treated with PH and DW during storage for 2 hours.”
Claim · model-written summary
Banana slices had browning values of 2.00, 3.10 and 5.80 under PSE, PH and DW respectively.
Verbatim
e0“The browning values of banana slices treated with PSE, PH and DW were 2.00, 3.10 and 5.80, respectively (p≤0.05).”
Claim · model-written summary
Potato, mushroom and apple slices had similar browning with PSE, PH and DW.
Verbatim
e0“Potato, mushroom and apple slices treated with PSE had browning values similar to those treated with PH and DW.”
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