Abstract
Antioxidant capacity are studied on fresh-cut ‘Fuji’ apple slices pretreatment with four various pineapple juice solutions (pineapple original syrup; pineapple syrup pH3.6; pineapple syrup pH4.5; pineapple syrup dilution 1:1; Control group) during storage at 5 ℃ for 9 days. Apple slices samples dipped with pineapple syrup retarded browning compared with the check, especially the pineapple juice pH4.5 is the best. The reducing powers of all the fresh-cut apple samples with the immersion with pineapple syrups comparing (with the absorption value at 700nm from 1.438 to 1.758) were higher than the control sample (from 1.325 to 1.403). Scavenging rate of apple slices samples dipped with pineapple juice showed higher value than the control samples.
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Claims 4
Claim · model-written summary
Pineapple syrup dipping retarded browning of fresh cut apple slices versus the control.
- Taxon
- Apples
Malus domesticat0 - Material
- Fujit0
- Organ / stage
- Apple slicese0
- Treatment
- pineapple syrupe0
- Outcome
- browninge0
- Direction
- retardede0
- Comparator
- the checke0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apple slices samples dipped with pineapple syrup retarded browning compared with the check”
t0“‘Fuji’ Apples”
Claim · model-written summary
Pineapple juice at pH4.5 was the best treatment for retarding browning.
- Taxon
- ApplesMalus domesticat0
- Material
- Fujit0
- Treatment
- pineapple juice pH4.5e0
- Outcome
- browninge1
- Direction
- beste0
- Comparator
- the checke1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“especially the pineapple juice pH4.5 is the best”
e1“retarded browning compared with the check”
t0“‘Fuji’ Apples”
Claim · model-written summary
Pineapple syrup immersion increased reducing power of fresh cut apple samples compared with controls.
- Taxon
- ApplesMalus domesticat0
- Material
- Fujit0
- Treatment
- pineapple syrupse0
- Outcome
- reducing powerse0
- Direction
- highere0
- Value
- 1.438 to 1.758e0
- Qualifier
- 1.325 to 1.403e0
- Comparator
- control samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The reducing powers of all the fresh-cut apple samples with the immersion with pineapple syrups comparing (with the absorption value at 700nm from 1.438 to 1.758) were higher than the control sample (from 1.325 to 1.403).”
t0“‘Fuji’ Apples”
Claim · model-written summary
Pineapple juice dipping increased scavenging rate of apple slices versus controls.
- Taxon
- ApplesMalus domesticat0
- Material
- Fujit0
- Treatment
- pineapple juicee0
- Outcome
- Scavenging ratee0
- Direction
- highere0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Scavenging rate of apple slices samples dipped with pineapple juice showed higher value than the control samples.”
t0“‘Fuji’ Apples”
The same questions in other papers
Ananas comosus · disease · Malus domestica (apple)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- negative
- 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.