Abstract
To inhibit the browning of fresh-cut apples,the effect of the treatment of dipping fresh-cut apple slices in the solution of sodium bicarbonate and ascorbic acid on browning degree,sensory evaluation and edible quality were investigated.Results showed that 10.0g/L sodium bicarbonate and 10.0g/L ascorbic acid could effectively inhibit tissue browning on the cut apple slices and maintain the quality of the fresh-cut apple slices.An orthogonal experiment(L9(33))was set to estimate the effects of combinations of different concentrations of sodium bicarbonate and ascorbic acid as well as dipping times on browning index,browning degree,firmness,soluble solids content,lightness L*and sensory score of apple slices during storage.The optimal treatment was identified as 10.0g/L sodium bicarbonate combined with 10.0g/L ascorbic acid,dipping 5min,which was validated in a further experiment using 10g/L sodium D-isoascorbate(one of the mostly-used food antioxidants)as a positive control and distilled water as control.Results indicated that the optimal treatment could inhibit browning of apple slices,retain fruit quality and decrease microbial contamination on fresh-cut apples more effectively than sodium D-isoascorbate during cold storage.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
A 10.0g/L sodium bicarbonate and 10.0g/L ascorbic acid dip inhibited browning of apple slices.
- Taxon
- apple
Malus domesticae0 - Treatment
- 10.0g/L sodium bicarbonate and 10.0g/L ascorbic acide0
- Outcome
- tissue browninge0
- Direction
- inhibite0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“10.0g/L sodium bicarbonate and 10.0g/L ascorbic acid could effectively inhibit tissue browning on the cut apple slices”
Claim · model-written summary
The same dip maintained fresh-cut apple slice quality.
- Taxon
- appleMalus domesticae0
- Treatment
- 10.0g/L sodium bicarbonate and 10.0g/L ascorbic acide0
- Outcome
- quality of the fresh-cut apple slicese0
- Direction
- maintaine0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“10.0g/L sodium bicarbonate and 10.0g/L ascorbic acid could effectively inhibit tissue browning on the cut apple slices and maintain the quality of the fresh-cut apple slices”
Claim · model-written summary
The optimal dip was 10.0g/L sodium bicarbonate plus 10.0g/L ascorbic acid for 5min.
- Taxon
- applesMalus domesticat0
- Treatment
- 10.0g/L sodium bicarbonate combined with 10.0g/L ascorbic acid,dipping 5mine0
- Outcome
- optimal treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimal treatment was identified as 10.0g/L sodium bicarbonate combined with 10.0g/L ascorbic acid,dipping 5min”
t0“apples”
Claim · model-written summary
The optimal dip inhibited apple slice browning more effectively than sodium D-isoascorbate during cold storage.
- Taxon
- appleMalus domesticae0
- Treatment
- 10.0g/L sodium bicarbonate combined with 10.0g/L ascorbic acid,dipping 5mine1
- Outcome
- browning of apple slicese0
- Direction
- inhibite0
- Comparator
- sodium D-isoascorbatee0
- Setting
- cold storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the optimal treatment could inhibit browning of apple slices,retain fruit quality and decrease microbial contamination on fresh-cut apples more effectively than sodium D-isoascorbate during cold storage”
e1“10.0g/L sodium bicarbonate combined with 10.0g/L ascorbic acid,dipping 5min”
Claim · model-written summary
The optimal dip retained apple fruit quality more effectively than sodium D-isoascorbate during cold storage.
- Taxon
- appleMalus domesticae0
- Treatment
- 10.0g/L sodium bicarbonate combined with 10.0g/L ascorbic acid,dipping 5mine1
- Outcome
- fruit qualitye0
- Direction
- retaine0
- Comparator
- sodium D-isoascorbatee0
- Setting
- cold storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the optimal treatment could inhibit browning of apple slices,retain fruit quality and decrease microbial contamination on fresh-cut apples more effectively than sodium D-isoascorbate during cold storage”
e1“10.0g/L sodium bicarbonate combined with 10.0g/L ascorbic acid,dipping 5min”
Claim · model-written summary
The optimal dip decreased microbial contamination on fresh-cut apples more effectively than sodium D-isoascorbate.
- Taxon
- applesMalus domesticae0
- Treatment
- 10.0g/L sodium bicarbonate combined with 10.0g/L ascorbic acid,dipping 5mine1
- Outcome
- microbial contamination on fresh-cut applese0
- Direction
- decreasee0
- Comparator
- sodium D-isoascorbatee0
- Setting
- cold storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the optimal treatment could inhibit browning of apple slices,retain fruit quality and decrease microbial contamination on fresh-cut apples more effectively than sodium D-isoascorbate during cold storage”
e1“10.0g/L sodium bicarbonate combined with 10.0g/L ascorbic acid,dipping 5min”
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
- negative
- positive
- positive
17 papers more in this group
See all 21 papers →ascorbic acid · quality: general · Malus domestica (apple)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
sodium hydrogencarbonate · disease · Malus domestica (apple)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
application · quality: grain · Malus domestica (apple)Positive and negative results
7 papers in the same direction as this paper · 3 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- no effect
- no effect
8 papers more in this group
See all 12 papers →application · disease · Malus domestica (apple)Positive and negative results
79 papers in the same direction as this paper · 26 in the opposite direction · 1 reporting no difference from an alternative
- negative
- negative
- negative
103 papers more in this group
See all 107 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.