Abstract
The traditional yellow-flesh peach cultivars 'Settembrina' and 'Ottobrina' di Leonforte ripen respectively during the first 10 days of September, and the first 10 days of November, in Sicily, Italy. During pit hardening, fruit are covered with a paper bag in order to protect them from Mediterranean fruit fly. To understand their behaviour in terms of postharvest maintenance and suitability for minimal processing, 'Settembrina' and 'Ottobrina' di Leonforte were processed (i.e., cleaned, washed, peeled, cut, dipped and packed) to obtain fresh-cut peaches. Fresh cut slices were stored in perforated or bi-oriented polystyrene bags, after soaking in either a 2% ascorbic acid and 1% calcium lactate solution or 1% ascorbic acid, 0.5% citric acid and 1% calcium lactate solution. Physical, chemical and sensory analyses were performed during 12 days storage at 5°C. Results showed a high variability among varieties in sensory quality, susceptibility to browning, and to mechanical damage, and in the effect of dipping solution to preserve vitamin C content. In particular, in both varieties treatment with ascorbic acid at a concentration of 2% showed the best results in terms of ascorbic acid content after 12 days of refrigerated storage.
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Claims 3
Claim · model-written summary
Treatment with 2% ascorbic acid gave the best ascorbic acid content after 12 days of refrigerated storage in both peach varieties
- Taxon
- peach
Prunus persicae0 - Material
- 'Settembrina' and 'Ottobrina' di Leonfortee0
- Treatment
- treatment with ascorbic acid at a concentration of 2%e2
- Outcome
- ascorbic acid contente2
- Direction
- best resultse2
- Setting
- refrigerated storagee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The traditional yellow-flesh peach cultivars 'Settembrina' and 'Ottobrina' di Leonforte ripen”
e2“treatment with ascorbic acid at a concentration of 2% showed the best results in terms of ascorbic acid content after 12 days of refrigerated storage”
Claim · model-written summary
The yellow-flesh peach varieties differed widely in sensory quality, susceptibility to browning and mechanical damage
- Taxon
- peachPrunus persicae0
- Outcome
- sensory quality, susceptibility to browning, and to mechanical damagee3
- Qualifier
- high variability among varietiese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The traditional yellow-flesh peach cultivars 'Settembrina' and 'Ottobrina' di Leonforte ripen”
e3“Results showed a high variability among varieties in sensory quality, susceptibility to browning, and to mechanical damage, and in the effect of dipping solution to preserve vitamin C content”
Claim · model-written summary
The effect of the dipping solution on preserving vitamin C content varied among peach varieties
- Taxon
- peachPrunus persicae0
- Treatment
- dipping solutione3
- Outcome
- effect of dipping solution to preserve vitamin C contente3
- Qualifier
- high variability among varietiese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The traditional yellow-flesh peach cultivars 'Settembrina' and 'Ottobrina' di Leonforte ripen”
e3“Results showed a high variability among varieties in sensory quality, susceptibility to browning, and to mechanical damage, and in the effect of dipping solution to preserve vitamin C content”
The same questions in other papers
ascorbic acid · quality: phytochemicals · Prunus persica (peach)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.