Abstract
The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs ‘Florina’ and ‘Ionathan’, packaged in disposable plastic containers under normal atmospheric conditions during 14 days storage at 8 °C. The colour, firmness, total phenolic content, antioxidant activity and surface microbial load were determined weekly throughout storage. The colour results indicated that acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples. After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples. The microbiological analysis revealed that organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples. The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage.
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Claims 12
Claim · model-written summary
Acidic electrolyzed water reduced browning of fresh-cut apples.
- Taxon
- apples
Malus domesticae0 - Treatment
- acidic electrolyzed watere0
- Outcome
- browninge0
- Direction
- reducede0
- Comparator
- ascorbic and citric acidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples”
Claim · model-written summary
Ascorbic acid was less effective against enzymatic browning than acidic electrolyzed water.
- Taxon
- applesMalus domesticae0
- Treatment
- ascorbice0
- Outcome
- enzymatic browninge0
- Direction
- less effectivee0
- Comparator
- acidic electrolyzed watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples”
Claim · model-written summary
Citric acid was less effective against enzymatic browning than acidic electrolyzed water.
- Taxon
- applesMalus domesticae0
- Treatment
- citric acidse0
- Outcome
- enzymatic browninge0
- Direction
- less effectivee0
- Comparator
- acidic electrolyzed watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples”
Claim · model-written summary
A 2% citric acid dip maintained higher firmness, phenolic content and antioxidant activity after 14 days.
- Taxon
- applesMalus domesticat0
- Treatment
- 2% citric acide0
- Outcome
- firmness, total phenolic content and antioxidant activitye0
- Direction
- highere0
- Qualifier
- After 14 days of refrigerated storagee0
- Comparator
- other treated and control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples”
t0“fresh-cut apples”
Claim · model-written summary
An acidic electrolyzed water dip maintained higher firmness, phenolic content and antioxidant activity after 14 days.
- Taxon
- applesMalus domesticat0
- Treatment
- acidic electrolyzed watere0
- Outcome
- firmness, total phenolic content and antioxidant activitye0
- Direction
- highere0
- Qualifier
- After 14 days of refrigerated storagee0
- Comparator
- other treated and control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples”
t0“fresh-cut apples”
Claim · model-written summary
Organic acid dips suppressed bacterial growth throughout storage versus controls.
- Taxon
- applesMalus domesticat0
- Treatment
- organic acidse0
- Outcome
- bacterial growthe0
- Direction
- suppressede0
- Qualifier
- throughout the storage periode0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples”
t0“fresh-cut apples”
Claim · model-written summary
Sorbic acid at 0.2% was effective on yeasts.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The sorbic and benzoic acids at 0.2% were also effective on yeasts”
t0“fresh-cut apples”
Claim · model-written summary
Benzoic acid at 0.2% was effective on yeasts.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The sorbic and benzoic acids at 0.2% were also effective on yeasts”
t0“fresh-cut apples”
Claim · model-written summary
Sorbic acid dip increased darkening and yellowing during storage.
- Taxon
- applesMalus domesticat0
- Treatment
- sorbice0
- Outcome
- darkening, yellowinge0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage”
t0“fresh-cut apples”
Claim · model-written summary
Benzoic acid dip increased darkening and yellowing during storage.
- Taxon
- applesMalus domesticat0
- Treatment
- benzoic acidse0
- Outcome
- darkening, yellowinge0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage”
t0“fresh-cut apples”
Claim · model-written summary
Sorbic acid dip caused loss of firmness and antioxidant activity during storage.
- Taxon
- applesMalus domesticat0
- Treatment
- sorbice0
- Outcome
- firmness and of antioxidant activitye0
- Direction
- losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage”
t0“fresh-cut apples”
Claim · model-written summary
Benzoic acid dip caused loss of firmness and antioxidant activity during storage.
- Taxon
- applesMalus domesticat0
- Treatment
- benzoic acidse0
- Outcome
- firmness and of antioxidant activitye0
- Direction
- losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage”
t0“fresh-cut apples”
The same questions in other papers
organic acid · disease · Malus domestica (apple)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
citric acid · quality: phytochemicals · Malus domestica (apple)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 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.