Abstract
The inhibitive effects of oxalic acid,EDTA-Na2,citric acid and their compounds to the polyphenoloxidase(PPO) of Pinklady apple were studied and their anti-browning effects were explored.The results showed that the inhibitive effect of a single inhibitor to PPO was in the order of 0.25 μmol/L oxalic acid0.50 μmol/L EDTA-Na20.20 μmol/L citric acid.The inhibited rate was 94.30%,83.01% and 81.31% respectively.The inhibitive effects of all three inhibitors were largely depended on their concentrations and showed irreversibility.0.25 μmol/L oxalic acid was better in restraining browning in fresh apple juice,with a 87.39% of inhibited rate,while the inhibition abilities of 0.50 μmol/L citric acid was weaker,only with a 45.15% of inhibited rate.0.50 μmol/L EDTA-Na2 could not inhibit browning.The inhibited browning rate was only 71.04% when added 0.25 μmol/L oxalic acid into apple juice and stored ninety days.The mixed solution of 0.30 μmol/L oxalic acid,0.50 μmol/L EDTA-Na2 and 0.50 μmol/L citric acid could greatly inhibit browning,and the inhibited rate in the fresh and the stored apple juice was 91.21% and 89.47% respectively.
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Claims 10
Claim · model-written summary
Oxalic acid inhibited apple PPO by 94.30%.
Not reportedTaxonComparator
Verbatim
e0“0.25 μmol/L oxalic acid0.50 μmol/L EDTA-Na20.20 μmol/L citric acid.The inhibited rate was 94.30%,83.01% and 81.31% respectively.”
Claim · model-written summary
EDTA-Na2 inhibited apple PPO by 83.01%.
Not reportedTaxonComparator
Verbatim
e0“0.25 μmol/L oxalic acid0.50 μmol/L EDTA-Na20.20 μmol/L citric acid.The inhibited rate was 94.30%,83.01% and 81.31% respectively.”
Claim · model-written summary
Citric acid inhibited apple PPO by 81.31%.
Not reportedTaxonComparator
Verbatim
e0“0.25 μmol/L oxalic acid0.50 μmol/L EDTA-Na20.20 μmol/L citric acid.The inhibited rate was 94.30%,83.01% and 81.31% respectively.”
Claim · model-written summary
Inhibition by all three inhibitors depended strongly on concentration and was irreversible.
Not reportedTaxonDirection
Verbatim
e0“The inhibitive effects of all three inhibitors were largely depended on their concentrations and showed irreversibility.”
Claim · model-written summary
Oxalic acid inhibited browning in fresh apple juice by 87.39%.
- Taxon
- apple
Malus domesticae0 - Treatment
- 0.25 μmol/L oxalic acide0
- Outcome
- browning in fresh apple juicee0
- Direction
- restraininge0
- Value
- 87.39%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“0.25 μmol/L oxalic acid was better in restraining browning in fresh apple juice,with a 87.39% of inhibited rate”
Claim · model-written summary
Citric acid inhibited fresh apple juice browning by 45.15%.
Not reportedTaxonComparator
Verbatim
e0“0.50 μmol/L citric acid was weaker,only with a 45.15% of inhibited rate”
Claim · model-written summary
EDTA-Na2 did not inhibit browning.
Not reportedTaxonComparator
Verbatim
e0“0.50 μmol/L EDTA-Na2 could not inhibit browning”
Claim · model-written summary
Oxalic acid inhibited browning by 71.04% after apple juice storage for ninety days.
- Taxon
- appleMalus domesticae0
- Treatment
- 0.25 μmol/L oxalic acide0
- Outcome
- inhibited browning ratee0
- Direction
- inhibitede0
- Value
- 71.04%e0
- Qualifier
- stored ninety dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The inhibited browning rate was only 71.04% when added 0.25 μmol/L oxalic acid into apple juice and stored ninety days.”
Claim · model-written summary
The three-inhibitor mixture inhibited fresh apple juice browning by 91.21%.
- Taxon
- appleMalus domesticae0
- Treatment
- mixed solution of 0.30 μmol/L oxalic acid,0.50 μmol/L EDTA-Na2 and 0.50 μmol/L citric acide0
- Outcome
- inhibited rate in the fresh and the stored apple juicee0
- Direction
- inhibite0
- Value
- 91.21%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The mixed solution of 0.30 μmol/L oxalic acid,0.50 μmol/L EDTA-Na2 and 0.50 μmol/L citric acid could greatly inhibit browning,and the inhibited rate in the fresh and the stored apple juice was 91.21% and 89.47% respectively.”
Claim · model-written summary
The three-inhibitor mixture inhibited stored apple juice browning by 89.47%.
- Taxon
- appleMalus domesticae0
- Treatment
- mixed solution of 0.30 μmol/L oxalic acid,0.50 μmol/L EDTA-Na2 and 0.50 μmol/L citric acide0
- Outcome
- inhibited rate in the fresh and the stored apple juicee0
- Direction
- inhibite0
- Value
- 89.47%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The mixed solution of 0.30 μmol/L oxalic acid,0.50 μmol/L EDTA-Na2 and 0.50 μmol/L citric acid could greatly inhibit browning,and the inhibited rate in the fresh and the stored apple juice was 91.21% and 89.47% respectively.”
The same questions in other papers
ethylenediaminetetraacetic acid · disease · Malus domestica (apple)Positive and negative results
2 in the opposite direction
- 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.