Abstract
The effect of ginger extract on preservation of fresh-cut 'Red Fuji' apple was researched under immersing process with different concentrations,and physiological-biochemical indexes and quality changes were determined during the storage period.The results showed that the weightlessness rate and browning degree of fresh-cut 'Red Fuji' apple were significantly reduced,the hardness was maintained,and the acid titrations were reduced.The PPO activity and the accumulation of MDA were effectively inhibited.The best preservation effect was the 0.1 g/mL(the effective content of flavonoids was 19.947 mg/g) ginger extract.
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Claims 5
Claim · model-written summary
Ginger extract significantly reduced weightlessness rate and browning degree.
- Taxon
- apple
Malus domesticae0 - Material
- 'Red Fuji'e0
- Outcome
- weightlessness rate and browning degreee0
- Direction
- reducede0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that the weightlessness rate and browning degree of fresh-cut 'Red Fuji' apple were significantly reduced”
Claim · model-written summary
Ginger extract maintained hardness.
- Taxon
- appleMalus domesticae0
- Material
- 'Red Fuji'e0
- Treatment
- Ginger Extractt0
- Outcome
- hardnesse1
- Direction
- maintainede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Ginger Extract”
e0“The results showed that the weightlessness rate and browning degree of fresh-cut 'Red Fuji' apple”
e1“the hardness was maintained”
Claim · model-written summary
Ginger extract reduced acid titrations.
- Taxon
- appleMalus domesticae0
- Material
- 'Red Fuji'e0
- Treatment
- Ginger Extractt0
- Outcome
- acid titrationse1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Ginger Extract”
e0“The results showed that the weightlessness rate and browning degree of fresh-cut 'Red Fuji' apple”
e1“acid titrations were reduced”
Claim · model-written summary
Ginger extract inhibited PPO activity and MDA accumulation.
- Taxon
- appleMalus domesticae0
- Material
- 'Red Fuji'e0
- Treatment
- Ginger Extractt0
- Gene
- PPOe1
- Outcome
- PPO activity and the accumulation of MDAe1
- Direction
- inhibitede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Ginger Extract”
e0“The results showed that the weightlessness rate and browning degree of fresh-cut 'Red Fuji' apple”
e1“The PPO activity and the accumulation of MDA were effectively inhibited.”
Claim · model-written summary
The best preservation effect occurred with 0.1 g/mL ginger extract.
- Taxon
- AppleMalus domesticat0
- Treatment
- 0.1 g/mL(the effective content of flavonoids was 19.947 mg/g) ginger extracte0
- Outcome
- best preservation effecte0
- Direction
- beste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Apple”
e0“The best preservation effect was the 0.1 g/mL(the effective content of flavonoids was 19.947 mg/g) ginger extract.”
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See all 5 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.