Abstract
Effect of edible coatings in combination with antibrowning agents on fresh-cut apple slices was studied during storage at 3 ℃ for 2 weeks.The results showed that the initial respiration rate was decreased by 5% and 20% in carrageenan(0.5 %)-coated and whey protein concentrate(5 %)-coated apples,respectively,at 25 ℃.Edible coatings in combination with antibrowning agents effectively prolonged the shelf-life of frush-cut apple slices by 2 week when stored in packed trays at 3 ℃.Addition of antibrowning agents to these coating solutions was advantageous in maintaining color during storage.Addition of CaCl_2(1 %L) significantly inhibited the loss of firmness.These edible coatings in combination with antibrowning agents also showed positive sensory analysis results and beneficial reduction of microbial levels.WPC(5 %) containing ascorbic acid(1 %) plus CaCl_2(1 %) was the most effective preservation treatment in terms of sensory quality after 2 weeks.
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Claims 8
Claim · model-written summary
Carrageenan-coated fresh-cut apples had a 5% lower initial respiration rate at 25 ℃.
- Taxon
- apples
Malus domesticat0 - Treatment
- carrageenan(0.5 %)-coatede1
- Outcome
- initial respiration ratee1
- Direction
- decreasede1
- Value
- 5%e1
- Qualifier
- at 25 ℃e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut apples”
e1“the initial respiration rate was decreased by 5% and 20% in carrageenan(0.5 %)-coated and whey protein concentrate(5 %)-coated apples,respectively,at 25 ℃”
Claim · model-written summary
Whey protein concentrate-coated fresh-cut apples had a 20% lower initial respiration rate at 25 ℃.
- Taxon
- applesMalus domesticat0
- Treatment
- whey protein concentrate(5 %)-coatede1
- Outcome
- initial respiration ratee1
- Direction
- decreasede1
- Value
- 20%e1
- Qualifier
- at 25 ℃e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut apples”
e1“the initial respiration rate was decreased by 5% and 20% in carrageenan(0.5 %)-coated and whey protein concentrate(5 %)-coated apples,respectively,at 25 ℃”
Claim · model-written summary
Edible coatings with antibrowning agents prolonged shelf-life of fresh-cut apple slices by 2 weeks when stored in packed trays at 3 ℃.
- Taxon
- applesMalus domesticat0
- Treatment
- Edible coatings in combination with antibrowning agentse2
- Outcome
- shelf-lifee2
- Direction
- prolongede2
- Value
- 2 weeke2
- Setting
- packed trays at 3 ℃e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut apples”
e2“Edible coatings in combination with antibrowning agents effectively prolonged the shelf-life of frush-cut apple slices by 2 week when stored in packed trays at 3 ℃”
Claim · model-written summary
Antibrowning agents added to the coating solutions were advantageous in maintaining color during storage.
- Taxon
- applesMalus domesticat0
- Treatment
- Addition of antibrowning agents to these coating solutionse3
- Outcome
- maintaining colore3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut apples”
e3“Addition of antibrowning agents to these coating solutions was advantageous in maintaining color during storage”
Claim · model-written summary
CaCl2 (1%) significantly inhibited the loss of firmness of fresh-cut apples.
- Taxon
- applesMalus domesticat0
- Treatment
- CaCl_2(1 %L)e4
- Outcome
- loss of firmnesse4
- Direction
- inhibitede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut apples”
e4“Addition of CaCl_2(1 %L) significantly inhibited the loss of firmness”
Claim · model-written summary
Edible coatings with antibrowning agents gave positive sensory analysis results on fresh-cut apples.
- Taxon
- applesMalus domesticat0
- Treatment
- edible coatings in combination with antibrowning agentse5
- Outcome
- sensory analysis resultse5
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut apples”
e5“These edible coatings in combination with antibrowning agents also showed positive sensory analysis results and beneficial reduction of microbial levels”
Claim · model-written summary
Edible coatings with antibrowning agents reduced microbial levels on fresh-cut apples.
- Taxon
- applesMalus domesticat0
- Treatment
- edible coatings in combination with antibrowning agentse5
- Outcome
- microbial levelse5
- Direction
- reductione5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut apples”
e5“These edible coatings in combination with antibrowning agents also showed positive sensory analysis results and beneficial reduction of microbial levels”
Claim · model-written summary
WPC (5%) with ascorbic acid (1%) plus CaCl2 (1%) was the most effective treatment for sensory quality after 2 weeks.
- Taxon
- applesMalus domesticat0
- Treatment
- WPC(5 %) containing ascorbic acid(1 %) plus CaCl_2(1 %)e6
- Outcome
- sensory qualitye6
- Direction
- most effectivee6
- Qualifier
- after 2 weekse6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut apples”
e6“WPC(5 %) containing ascorbic acid(1 %) plus CaCl_2(1 %) was the most effective preservation treatment in terms of sensory quality after 2 weeks”
The same questions in other papers
ascorbic acid · quality: general · Malus domestica (apple)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
storage · quality: postharvest · Malus domestica (apple)Positive and negative results
92 papers in the same direction as this paper · 22 in the opposite direction · 3 reporting no difference from an alternative
- negative
- no effect
- negative
114 papers more in this group
See all 118 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.