Abstract
Enzymatic browning, which is mainly catalyzed by the enzyme poliphenol oxidase (PPO), is one of the major problems affecting quality and limiting shelf life of fresh cut fruits and vegetables. Traditionally, sulfites are used to inhibit the enzyme. However, its presence in the food has induced allergenic reactions, particularly in asth matic persons. Consequently, it has been evaluated the effect of other PPO inhibitors in order to obtain fresh and natural products. In the present work, the evolution of PPO activity and the chromatic characteristics of the pulp were evaluated in cv. Granny Smith apple slices. The slices were submitted to three treatments: I. 2% as corbic acid + 1% citric acid + 0.5% EDTA; II. 1% ascorbic acid + 0.5% citric acid + 0.25% EDTA; and III. water, used as control. During the storage, parameters of the CIE L*a*b* color space of the slices were evaluated, indicating that both treatments containing additives were effective in preventing browning. The specific activity of PPO was determined spectrophotometrically in apple extracts obtained from each treatment. The results indicated that the stronger treatment (I) had induced the most effective inhibition of the enzyme. On view of the present results, It is proposed to evaluate the “in vitro” effectiveness of the inhibitors in order to compare these results with the ones obtained with apple slices.
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Claims 3
Claim · model-written summary
Treatment I prevented browning of Granny Smith apple slices during storage.
- Taxon
- apples
Malus domesticat0 - Material
- cv. Granny Smitht0
- Treatment
- 2% as corbic acid + 1% citric acid + 0.5% EDTAe0
- Outcome
- browninge1
- Direction
- preventinge1
- Comparator
- watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apples cv. Granny Smith”
e0“I. 2% as corbic acid + 1% citric acid + 0.5% EDTA; II. 1% ascorbic acid + 0.5% citric acid + 0.25% EDTA; and III. water, used as control.”
e1“both treatments containing additives were effective in preventing browning”
Claim · model-written summary
Treatment II prevented browning of Granny Smith apple slices during storage.
- Taxon
- applesMalus domesticat0
- Material
- cv. Granny Smitht0
- Treatment
- 1% ascorbic acid + 0.5% citric acid + 0.25% EDTAe0
- Outcome
- browninge1
- Direction
- preventinge1
- Comparator
- watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apples cv. Granny Smith”
e0“I. 2% as corbic acid + 1% citric acid + 0.5% EDTA; II. 1% ascorbic acid + 0.5% citric acid + 0.25% EDTA; and III. water, used as control.”
e1“both treatments containing additives were effective in preventing browning”
Claim · model-written summary
Treatment I most effectively inhibited PPO activity in apple slices.
- Taxon
- applesMalus domesticat0
- Material
- cv. Granny Smitht0
- Treatment
- 2% as corbic acid + 1% citric acid + 0.5% EDTAe0
- Gene
- PPOe2
- Outcome
- specific activity of PPOe2
- Direction
- most effective inhibitione1
- Comparator
- 1% ascorbic acid + 0.5% citric acid + 0.25% EDTAe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apples cv. Granny Smith”
e0“I. 2% as corbic acid + 1% citric acid + 0.5% EDTA; II. 1% ascorbic acid + 0.5% citric acid + 0.25% EDTA; and III. water, used as control.”
e1“The results indicated that the stronger treatment (I) had induced the most effective inhibition of the enzyme.”
e2“The specific activity of PPO was determined spectrophotometrically”
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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.