Abstract
The effect of citric acid treatment on the quality of fresh-cut apple slices was studied. Fresh-cut ‘Hanfu' apple slices were soaked in 0.5%, 1.0% and 1.5% citric acid solutions for 2 min, respectively. After draining off the liquid, the apple samples were packaged in PE bags(0.11 mm thick) and stored at 4 ℃. Physiological and biochemical indicators related to fruit maturation and ageing were measured every 2 days during the cold storage. The results indicated that treatment with citric acid at appropriate concentration maintained the sensory quality, inhibited nutritional loss, and reduced microbial levels in apple slices. Treatment with 1.5% citric acid exerted the best preservative effect on apple slices stored for 8 days at 4 ℃. This treatment could delay effectively the process of flesh browning, reduce browning degree and inhibit the decreases of hardness, total soluble solid(TSS), titratable acids and VC contents and the increases of relative conductivity, malondialdehyde(MDA), and suppress polyphenol oxidase(PPO) and peroxidase(POD) activities.
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Claims 8
Claim · model-written summary
Citric acid treatment maintained sensory quality of apple slices.
- Taxon
- apple
Malus domesticat0 - Treatment
- citric acide0
- Outcome
- sensory qualitye0
- Direction
- maintainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treatment with citric acid at appropriate concentration maintained the sensory quality”
t0“Fresh-Cut Apple Slices”
Claim · model-written summary
Citric acid treatment inhibited nutritional loss in apple slices.
- Taxon
- appleMalus domesticat0
- Treatment
- citric acide0
- Outcome
- nutritional losse0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treatment with citric acid at appropriate concentration maintained the sensory quality, inhibited nutritional loss”
t0“Fresh-Cut Apple Slices”
Claim · model-written summary
Citric acid treatment reduced microbial levels in apple slices.
- Taxon
- appleMalus domesticae0
- Treatment
- citric acide0
- Outcome
- microbial levelse0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treatment with citric acid at appropriate concentration maintained the sensory quality, inhibited nutritional loss, and reduced microbial levels in apple slices.”
Claim · model-written summary
The 1.5% citric acid treatment had the best preservative effect after eight days at 4 ℃.
- Taxon
- appleMalus domesticae0
- Treatment
- 1.5% citric acide0
- Outcome
- preservative effecte0
- Direction
- beste0
- Qualifier
- 8 days at 4 ℃e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatment with 1.5% citric acid exerted the best preservative effect on apple slices stored for 8 days at 4 ℃.”
Claim · model-written summary
The treatment delayed flesh browning and reduced browning degree.
- Taxon
- appleMalus domesticat0
- Treatment
- 1.5% citric acide1
- Outcome
- flesh browning, reduce browning degreee0
- Direction
- reducee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This treatment could delay effectively the process of flesh browning, reduce browning degree”
t0“Fresh-Cut Apple Slices”
e1“Treatment with 1.5% citric acid exerted the best preservative effect on apple slices stored for 8 days at 4 ℃.”
Claim · model-written summary
The treatment inhibited decreases in hardness, total soluble solids, titratable acids and VC contents.
- Taxon
- appleMalus domesticat0
- Treatment
- 1.5% citric acide1
- Outcome
- hardness, total soluble solid(TSS), titratable acids and VC contentse0
- Direction
- inhibit the decreasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“inhibit the decreases of hardness, total soluble solid(TSS), titratable acids and VC contents”
t0“Fresh-Cut Apple Slices”
e1“Treatment with 1.5% citric acid exerted the best preservative effect on apple slices stored for 8 days at 4 ℃.”
Claim · model-written summary
The treatment inhibited increases in relative conductivity and malondialdehyde.
- Taxon
- appleMalus domesticat0
- Treatment
- 1.5% citric acide1
- Outcome
- relative conductivity, malondialdehyde(MDA)e0
- Direction
- increasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the increases of relative conductivity, malondialdehyde(MDA)”
t0“Fresh-Cut Apple Slices”
e1“Treatment with 1.5% citric acid exerted the best preservative effect on apple slices stored for 8 days at 4 ℃.”
Claim · model-written summary
The treatment suppressed polyphenol oxidase and peroxidase activities.
- Taxon
- appleMalus domesticat0
- Treatment
- 1.5% citric acide1
- Outcome
- polyphenol oxidase(PPO) and peroxidase(POD) activitiese0
- Direction
- suppresse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“suppress polyphenol oxidase(PPO) and peroxidase(POD) activities.”
t0“Fresh-Cut Apple Slices”
e1“Treatment with 1.5% citric acid exerted the best preservative effect on apple slices stored for 8 days at 4 ℃.”
The same questions in other papers
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- positive
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citric acid · disease · Malus domestica (apple)Positive and negative results
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1 paper in the same direction as this paper
- positive
citric acid · quality: general · Malus domestica (apple)Results agree
2 papers in the same direction as this paper
- positive
- positive
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.