Abstract
Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control) in the sample to solution rati of 1:10 (250g apple slices: 2.5 litres of juice) and total of seven treatments were applied to ascertain their effect on physi-co-chemical characteristics and browning inhibition of apple (Cv. White dotted red).Treated apple slices were stored at low temperature (3oC) for seven days. Titrable acidity (1.16), Ascorbic acid (29.54 mg/100g), Total sugar (12.11%) and Anti oxidant activity (86.84%) were recorded significantly higher (P≤0.05) in apple slices treated with lime juice while as pH and firmness was found to be lowest (3.09 and 31.08g) respectively. For control (T7) Titrable acidity (0.40%), Ascorbic acid (4.27 mg/100g) and total sugar (11.09 %) and anti oxidant activity (49.76 %) were significantly lower than all other treatments while moisture content and Firmness were found to be highest (85.94% and 43.67 g). With respect to browning inhibition, Treatment of apple slices with lime juice (T3) was found to be most effective with lower polyphenol oxidase activity (7.66 U/mg fresh wt ), browning index (4.47), and b* value (25.45) and significantly highest L* value (69.99) recorded in apple slices treated with lime juice, While as for control (T7) Polyphenol oxidase activity (42.00), browning index (47.87), L* value (38.25) were recorded lowest and a* value (4.16) and b * values (42.83) were recorded highest. All the other treatments exhibited their superiority over control. However for most of the physi-co-chemical characteristics and browning parameters under study, treatment of apple slices with lime juice (T3) was found to be the most effective for maintaining overall quality of apple slices.
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Claims 13
Claim · model-written summary
Lime juice dip raised titratable acidity of apple slices to 1.16 relative to distilled water control
- Taxon
- apple
Malus domesticat0 - Treatment
- lime juicee1
- Outcome
- Titrable aciditye1
- Direction
- highere1
- Value
- 1.16e1
- Qualifier
- 0.40%e3
- Comparator
- distilled water (Control)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e0“Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control)”
e1“Titrable acidity (1.16), Ascorbic acid (29.54 mg/100g), Total sugar (12.11%) and Anti oxidant activity (86.84%) were recorded significantly higher (P≤0.05) in apple slices treated with lime juice”
e3“For control (T7) Titrable acidity (0.40%), Ascorbic acid (4.27 mg/100g) and total sugar (11.09 %) and anti oxidant activity (49.76 %) were significantly lower than all other treatments”
Claim · model-written summary
Lime juice dip raised ascorbic acid of apple slices to 29.54 mg/100g relative to control
- Taxon
- appleMalus domesticat0
- Treatment
- lime juicee1
- Outcome
- Ascorbic acide1
- Direction
- highere1
- Value
- 29.54 mg/100ge1
- Qualifier
- 4.27 mg/100ge3
- Comparator
- distilled water (Control)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e0“Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control)”
e1“Titrable acidity (1.16), Ascorbic acid (29.54 mg/100g), Total sugar (12.11%) and Anti oxidant activity (86.84%) were recorded significantly higher (P≤0.05) in apple slices treated with lime juice”
e3“For control (T7) Titrable acidity (0.40%), Ascorbic acid (4.27 mg/100g) and total sugar (11.09 %) and anti oxidant activity (49.76 %) were significantly lower than all other treatments”
Claim · model-written summary
Lime juice dip raised total sugar of apple slices to 12.11% relative to control
- Taxon
- appleMalus domesticat0
- Treatment
- lime juicee1
- Outcome
- Total sugare1
- Direction
- highere1
- Value
- 12.11%e1
- Qualifier
- 11.09 %e3
- Comparator
- distilled water (Control)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e0“Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control)”
e1“Titrable acidity (1.16), Ascorbic acid (29.54 mg/100g), Total sugar (12.11%) and Anti oxidant activity (86.84%) were recorded significantly higher (P≤0.05) in apple slices treated with lime juice”
e3“For control (T7) Titrable acidity (0.40%), Ascorbic acid (4.27 mg/100g) and total sugar (11.09 %) and anti oxidant activity (49.76 %) were significantly lower than all other treatments”
Claim · model-written summary
Lime juice dip raised antioxidant activity of apple slices to 86.84% relative to control
- Taxon
- appleMalus domesticat0
- Treatment
- lime juicee1
- Outcome
- Anti oxidant activitye1
- Direction
- highere1
- Value
- 86.84%e1
- Qualifier
- 49.76 %e3
- Comparator
- distilled water (Control)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e0“Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control)”
e1“Titrable acidity (1.16), Ascorbic acid (29.54 mg/100g), Total sugar (12.11%) and Anti oxidant activity (86.84%) were recorded significantly higher (P≤0.05) in apple slices treated with lime juice”
e3“For control (T7) Titrable acidity (0.40%), Ascorbic acid (4.27 mg/100g) and total sugar (11.09 %) and anti oxidant activity (49.76 %) were significantly lower than all other treatments”
Claim · model-written summary
Lime juice dip gave the lowest pH of apple slices, 3.09
- Taxon
- appleMalus domesticat0
- Treatment
- lime juicee1
- Outcome
- pHe2
- Direction
- loweste2
- Value
- 3.09e2
- Comparator
- distilled water (Control)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e0“Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control)”
e1“Titrable acidity (1.16), Ascorbic acid (29.54 mg/100g), Total sugar (12.11%) and Anti oxidant activity (86.84%) were recorded significantly higher (P≤0.05) in apple slices treated with lime juice”
e2“pH and firmness was found to be lowest (3.09 and 31.08g) respectively”
Claim · model-written summary
Lime juice dip gave the lowest firmness of apple slices, 31.08 g
- Taxon
- appleMalus domesticat0
- Treatment
- lime juicee1
- Outcome
- firmnesse2
- Direction
- loweste2
- Value
- 31.08ge2
- Qualifier
- 43.67 ge4
- Comparator
- distilled water (Control)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e0“Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control)”
e1“Titrable acidity (1.16), Ascorbic acid (29.54 mg/100g), Total sugar (12.11%) and Anti oxidant activity (86.84%) were recorded significantly higher (P≤0.05) in apple slices treated with lime juice”
e2“pH and firmness was found to be lowest (3.09 and 31.08g) respectively”
e4“moisture content and Firmness were found to be highest (85.94% and 43.67 g)”
Claim · model-written summary
Lime juice dip lowered polyphenol oxidase activity of apple slices to 7.66 U/mg fresh weight
- Taxon
- appleMalus domesticat0
- Treatment
- lime juicee1
- Outcome
- polyphenol oxidase activitye5
- Direction
- lowere5
- Value
- 7.66 U/mg fresh wte5
- Qualifier
- 42.00e7
- Comparator
- distilled water (Control)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e0“Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control)”
e1“Titrable acidity (1.16), Ascorbic acid (29.54 mg/100g), Total sugar (12.11%) and Anti oxidant activity (86.84%) were recorded significantly higher (P≤0.05) in apple slices treated with lime juice”
e5“Treatment of apple slices with lime juice (T3) was found to be most effective with lower polyphenol oxidase activity (7.66 U/mg fresh wt ), browning index (4.47), and b* value (25.45)”
e7“Polyphenol oxidase activity (42.00), browning index (47.87), L* value (38.25) were recorded lowest and a* value (4.16) and b * values (42.83) were recorded highest. All the other treatments exhibited their superiority over control”
Claim · model-written summary
Lime juice dip lowered browning index of apple slices to 4.47
- Taxon
- appleMalus domesticat0
- Treatment
- lime juicee1
- Outcome
- browning indexe5
- Direction
- lowere5
- Value
- 4.47e5
- Qualifier
- 47.87e7
- Comparator
- distilled water (Control)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e0“Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control)”
e1“Titrable acidity (1.16), Ascorbic acid (29.54 mg/100g), Total sugar (12.11%) and Anti oxidant activity (86.84%) were recorded significantly higher (P≤0.05) in apple slices treated with lime juice”
e5“Treatment of apple slices with lime juice (T3) was found to be most effective with lower polyphenol oxidase activity (7.66 U/mg fresh wt ), browning index (4.47), and b* value (25.45)”
e7“Polyphenol oxidase activity (42.00), browning index (47.87), L* value (38.25) were recorded lowest and a* value (4.16) and b * values (42.83) were recorded highest. All the other treatments exhibited their superiority over control”
Claim · model-written summary
Lime juice dip lowered b* value of apple slices to 25.45
- Taxon
- appleMalus domesticat0
- Treatment
- lime juicee1
- Outcome
- b* valuee5
- Direction
- lowere5
- Value
- 25.45e5
- Qualifier
- 42.83e7
- Comparator
- distilled water (Control)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e0“Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control)”
e1“Titrable acidity (1.16), Ascorbic acid (29.54 mg/100g), Total sugar (12.11%) and Anti oxidant activity (86.84%) were recorded significantly higher (P≤0.05) in apple slices treated with lime juice”
e5“Treatment of apple slices with lime juice (T3) was found to be most effective with lower polyphenol oxidase activity (7.66 U/mg fresh wt ), browning index (4.47), and b* value (25.45)”
e7“Polyphenol oxidase activity (42.00), browning index (47.87), L* value (38.25) were recorded lowest and a* value (4.16) and b * values (42.83) were recorded highest. All the other treatments exhibited their superiority over control”
Claim · model-written summary
Lime juice dip gave the highest L* value of apple slices, 69.99
- Taxon
- appleMalus domesticat0
- Treatment
- lime juicee6
- Outcome
- L* valuee6
- Direction
- higheste6
- Value
- 69.99e6
- Qualifier
- 38.25e7
- Comparator
- distilled water (Control)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e0“Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control)”
e6“significantly highest L* value (69.99) recorded in apple slices treated with lime juice”
e7“Polyphenol oxidase activity (42.00), browning index (47.87), L* value (38.25) were recorded lowest and a* value (4.16) and b * values (42.83) were recorded highest. All the other treatments exhibited their superiority over control”
Claim · model-written summary
Control apple slices had the highest moisture content, 85.94%
- Taxon
- appleMalus domesticat0
- Outcome
- moisture contente4
- Direction
- higheste4
- Value
- 85.94%e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e4“moisture content and Firmness were found to be highest (85.94% and 43.67 g)”
Claim · model-written summary
Control apple slices had the highest a* value, 4.16
- Taxon
- appleMalus domesticat0
- Outcome
- a* valuee7
- Direction
- higheste7
- Value
- 4.16e7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e7“Polyphenol oxidase activity (42.00), browning index (47.87), L* value (38.25) were recorded lowest and a* value (4.16) and b * values (42.83) were recorded highest. All the other treatments exhibited their superiority over control”
Claim · model-written summary
Every other natural fruit juice dip was superior to the distilled water control in physico-chemical quality and browning inhibition
- Taxon
- appleMalus domesticat0
- Treatment
- orange, kiwi, lime, pine apple, sour cherry, grapee0
- Outcome
- browning inhibitiont0
- Direction
- superioritye7
- Comparator
- distilled water (Control)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“browning inhibition of apple (Cv. White dotted red)”
e0“Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control)”
e7“Polyphenol oxidase activity (42.00), browning index (47.87), L* value (38.25) were recorded lowest and a* value (4.16) and b * values (42.83) were recorded highest. All the other treatments exhibited their superiority over control”
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