Abstract
Minimal processing of eggplant (Solanum melongena L.) generates loss of firmness and polyphenol oxidase catalyzes the oxidation of phenolic compounds producing enzymatic browning. The aim of this study was to evaluate the effect of 1% ascorbic acid and 2% calcium ascorbate in aqueous solution at natural pH of the antioxidant (pH 2.6 and 7.8, respectively), or adjusted to pH 5 with generally recognized as safe substances, mantaining the quality of minimally processed eggplant stored at 5 °C for 6 d. Water was used as a control. The color, firmness, polyphenol oxidase activity, and visual quality was evaluated in the freshly cut fruit at 3 and 6 d of storage. No effect of the treatments on firmness or polyphenol oxidase activity was observed. At 3 d of storage, a correlation was observed between polyphenol oxidase activity and the visual evaluation of the cut product. Samples treated with 2% calcium ascorbate and the rest of the treatments at pH 5 had a lower browning index than those treated with 1% ascorbic acid and the control. At the end of the storage period, the visual quality of the eggplant samples treated with 1% ascorbic acid at pH 5 was evaluated above the marketing limit, whereas those treated with 1% ascorbic acid at pH 2.6 had the lowest quality indicators. An adjustment to pH 5 helps to preserve the luminosity and visual quality of the eggplant, however firmness was not affected by calcium ascorbate or the pH of the medium.
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Claims 7
Claim · model-written summary
Antioxidant and pH treatments had no effect on firmness or polyphenol oxidase activity of minimally processed eggplant.
- Taxon
- eggplant
Solanum melongenae0 - Treatment
- 1% ascorbic acid and 2% calcium ascorbatee3
- Outcome
- firmness or polyphenol oxidase activitye1
- Direction
- No effecte1
- Comparator
- Watere2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of eggplant (Solanum melongena L.)”
e1“No effect of the treatments on firmness or polyphenol oxidase activity was observed”
e2“Water was used as a control”
e3“1% ascorbic acid and 2% calcium ascorbate in aqueous solution at natural pH of the antioxidant (pH 2.6 and 7.8, respectively), or adjusted to pH 5”
Claim · model-written summary
At 3 d of storage, polyphenol oxidase activity was correlated with the visual evaluation of the cut eggplant product.
- Taxon
- eggplantSolanum melongenae0
- Organ / stage
- cut producte2
- Outcome
- polyphenol oxidase activity and the visual evaluation of the cut producte2
- Qualifier
- At 3 d of storagee2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of eggplant (Solanum melongena L.)”
e2“At 3 d of storage, a correlation was observed between polyphenol oxidase activity and the visual evaluation of the cut product”
Claim · model-written summary
Samples treated with 2% calcium ascorbate had a lower browning index than samples treated with 1% ascorbic acid or the control.
- Taxon
- eggplantSolanum melongenae0
- Treatment
- 2% calcium ascorbatee4
- Outcome
- browning indexe4
- Direction
- lowere4
- Comparator
- 1% ascorbic acid and the controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of eggplant (Solanum melongena L.)”
e4“Samples treated with 2% calcium ascorbate and the rest of the treatments at pH 5 had a lower browning index than those treated with 1% ascorbic acid and the control”
Claim · model-written summary
The other treatments at pH 5 had a lower browning index than 1% ascorbic acid and the control.
- Taxon
- eggplantSolanum melongenae0
- Treatment
- the rest of the treatments at pH 5e4
- Outcome
- browning indexe4
- Direction
- lowere4
- Comparator
- 1% ascorbic acid and the controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of eggplant (Solanum melongena L.)”
e4“Samples treated with 2% calcium ascorbate and the rest of the treatments at pH 5 had a lower browning index than those treated with 1% ascorbic acid and the control”
Claim · model-written summary
At the end of storage, eggplant treated with 1% ascorbic acid at pH 5 had visual quality above the marketing limit.
- Taxon
- eggplantSolanum melongenae5
- Treatment
- 1% ascorbic acid at pH 5e5
- Outcome
- visual qualitye5
- Direction
- abovee5
- Comparator
- marketing limite5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“the visual quality of the eggplant samples treated with 1% ascorbic acid at pH 5 was evaluated above the marketing limit”
Claim · model-written summary
At the end of storage, eggplant treated with 1% ascorbic acid at pH 2.6 had the lowest quality indicators.
- Taxon
- eggplantSolanum melongenae0
- Treatment
- 1% ascorbic acid at pH 2.6e6
- Outcome
- quality indicatorse6
- Direction
- loweste6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of eggplant (Solanum melongena L.)”
e6“those treated with 1% ascorbic acid at pH 2.6 had the lowest quality indicators”
Claim · model-written summary
Adjusting the antioxidant solution to pH 5 helped preserve luminosity and visual quality of eggplant compared with its natural pH.
- Taxon
- eggplantSolanum melongenae0
- Treatment
- An adjustment to pH 5e7
- Outcome
- luminosity and visual qualitye7
- Direction
- preservee7
- Comparator
- natural pH of the antioxidante3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of eggplant (Solanum melongena L.)”
e3“1% ascorbic acid and 2% calcium ascorbate in aqueous solution at natural pH of the antioxidant (pH 2.6 and 7.8, respectively), or adjusted to pH 5”
e7“An adjustment to pH 5 helps to preserve the luminosity and visual quality of the eggplant”
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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.