Abstract
A calcium ascorbate processing formulation is commercially used to prevent browning on fresh-cut apple slices but has little to no antimicrobial activity. Intact apples were surface-sanitized with chlorine water at 20 °C or water at 60 °C, processed into fresh-cut slices, and the slices dipped in a calcium ascorbate formulation or a solution of isoascorbic acid, calcium, and N -acetylcysteine at pH 2.0. The commercial and experimental dip treatments similarly maintained cut surface color, Kramer firmness, and aromatic volatile concentrations during 3 weeks of storage at 5 °C in air. Freshly prepared experimental dip treatment reduced the native bacterial population of the apple slices prepared from sanitized apples better than the calcium ascorbate treatment. With repeated use, the experimental dip solution became adulterated with apple tissue and juice and rapidly lost its antibacterial activity. Concomitantly the pH of the dip solution increased to 2.6 or higher. The lost antibacterial activity could be restored in highly contaminated experimental dip solutions by back titrating to pH 2.0. The experimental dip treatment also reduced the overall yeast and mold population, but specifically enhanced growth of Penicilliumexpansum on slices prepared from chlorine-sanitized apples. A hot water pretreatment of intact apples at 60 °C for 3 min prior to fresh-cut processing essentially eliminated P. expansum contamination on the slices. The results indicate that the experimental dip treatment is a promising alternative to calcium ascorbate treatment for analytical and microbial quality retention of fresh-cut apple slices during storage, especially when the apple slices are processed from hot water-treated apples.
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Claims 7
Claim · model-written summary
The experimental and commercial dips similarly maintained slice color, firmness and aromatic volatiles during storage.
- Taxon
- Apple
Malus domesticat0 - Treatment
- experimental dip treatmentse0
- Outcome
- cut surface color, Kramer firmness, and aromatic volatile concentrationse0
- Direction
- similarly maintainede0
- Qualifier
- during 3 weeks of storage at 5 °C in aire0
- Comparator
- commerciale0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The commercial and experimental dip treatments similarly maintained cut surface color, Kramer firmness, and aromatic volatile concentrations during 3 weeks of storage at 5 °C in air.”
t0“Apple Slices”
Claim · model-written summary
Fresh experimental dip reduced native bacteria better than calcium ascorbate.
- Taxon
- appleMalus domesticae0
- Treatment
- experimental dip treatmente0
- Outcome
- native bacterial populatione0
- Direction
- reducede0
- Comparator
- calcium ascorbate treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freshly prepared experimental dip treatment reduced the native bacterial population of the apple slices prepared from sanitized apples better than the calcium ascorbate treatment.”
Claim · model-written summary
Repeated use caused the experimental dip to lose antibacterial activity as its pH rose.
- Taxon
- AppleMalus domesticat0
- Treatment
- repeated usee0
- Outcome
- antibacterial activitye0
- Direction
- loste0
- Value
- 2.6 or highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“With repeated use, the experimental dip solution became adulterated with apple tissue and juice and rapidly lost its antibacterial activity. Concomitantly the pH of the dip solution increased to 2.6 or higher.”
t0“Apple Slices”
Claim · model-written summary
Back titration to pH 2.0 restored antibacterial activity in contaminated dip.
- Taxon
- AppleMalus domesticat0
- Treatment
- back titrating to pH 2.0e0
- Outcome
- antibacterial activitye0
- Direction
- restorede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The lost antibacterial activity could be restored in highly contaminated experimental dip solutions by back titrating to pH 2.0.”
t0“Apple Slices”
Claim · model-written summary
Experimental dip reduced yeast and mold populations.
- Taxon
- AppleMalus domesticat0
- Treatment
- experimental dip treatmente0
- Outcome
- overall yeast and mold populatione0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The experimental dip treatment also reduced the overall yeast and mold population”
t0“Apple Slices”
Claim · model-written summary
Experimental dip enhanced Penicilliumexpansum growth on slices from chlorine sanitized apples.
- Taxon
- AppleMalus domesticat0
- Interactor
- Penicilliumexpansume0pathogen
- Outcome
- growth of Penicilliumexpansume0
- Direction
- enhancede0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“specifically enhanced growth of Penicilliumexpansum on slices prepared from chlorine-sanitized apples”
t0“Apple Slices”
Claim · model-written summary
Hot water pretreatment essentially eliminated P. expansum contamination.
- Taxon
- applesMalus domesticae0
- Treatment
- hot water pretreatment of intact apples at 60 °C for 3 mine0
- Interactor
- P. expansume0pathogen
- Outcome
- P. expansum contaminatione0
- Direction
- essentially eliminatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A hot water pretreatment of intact apples at 60 °C for 3 min prior to fresh-cut processing essentially eliminated P. expansum contamination on the slices.”
The same questions in other papers
ph · disease · Malus domestica (apple)Positive and negative results
3 papers in the same direction as this paper · 2 in the opposite direction
- negative
- no effect
- positive
2 papers more in this group
See all 6 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.