Abstract
Browning occured very easily during the procession of dried apple slice.In this study,the characteristics of polyphenol oxidase in apple were investigated.By an orthogonal experiment of L9( 34) ,a kind of mixed soaking solution which was safe and effective for color protection was obtained.The results showed that polyphenol oxidase in apple was actively at pH6.0 and 36℃,and the activity was almost lost in condition of 100℃,60s.After the apple were soaked in the mixed solution which consisted of 0.6% citric acid,0.06% L-cys and 1.5% NaCl,and dried at 50℃,0.09MPa,the color of the dried apple slice was good.
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Claims 4
Claim · model-written summary
Polyphenol oxidase in apple was active at pH 6.0 and 36 degrees C.
- Taxon
- apple
Malus domesticae0 - Gene
- polyphenol oxidasee0
- Outcome
- polyphenol oxidasee0
- Qualifier
- actively at pH6.0 and 36℃e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“polyphenol oxidase in apple was actively at pH6.0 and 36℃”
Claim · model-written summary
Polyphenol oxidase activity in apple was almost lost after heating at 100 ℃ for 60 s.
- Taxon
- appleMalus domesticae0
- Treatment
- condition of 100℃,60se1
- Gene
- polyphenol oxidasee0
- Outcome
- the activitye1
- Direction
- almost loste1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“polyphenol oxidase in apple was actively at pH6.0 and 36℃”
e1“the activity was almost lost in condition of 100℃,60s”
Claim · model-written summary
A mixed soaking solution was effective for color protection of apple slices.
- Taxon
- appleMalus domesticae0
- Treatment
- mixed soaking solutione2
- Outcome
- color protectione2
- Direction
- effectivee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“polyphenol oxidase in apple was actively at pH6.0 and 36℃”
e2“a kind of mixed soaking solution which was safe and effective for color protection was obtained”
Claim · model-written summary
Soaking apple slices in 0.6% citric acid, 0.06% L-cys and 1.5% NaCl before drying at 50 ℃ gave dried apple slices with good color.
- Taxon
- appleMalus domesticae0
- Treatment
- 0.6% citric acid,0.06% L-cys and 1.5% NaCle4
- Outcome
- color of the dried apple slicee3
- Direction
- goode3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“polyphenol oxidase in apple was actively at pH6.0 and 36℃”
e3“the color of the dried apple slice was good”
e4“consisted of 0.6% citric acid,0.06% L-cys and 1.5% NaCl”
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- no effect
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See all 29 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.