Abstract
The color changes brought on by the enzymatic interactions of phenolic compounds with released endogenous polyphenol oxidase and the penetration of oxygen into the tissue has a significant impact on the commercialization of fresh-cut fruit, such as apples. This process causes a loss of quality in fresh-cut apples, resulting in browning of the fruit surface. By acting as a semipermeable barrier to gases and water vapor and thus lowering respiration, enzymatic browning, and water loss, edible coatings can provide a chance to increase the shelf life of fresh-cut produce. In this study, the effect of edible coatings composed of carboxymethylcellulose (CMC, 1%), sodium alginate (SA, 1%), citric acid (CA, 1%), and oxalic acid (OA, 0.5%) on fresh-cut 'Annurca Rossa del Sud' apple was studied. Four formulations of edible coatings, A. SA+CMC, B. SA+CMC+CA, C. SA+CMC+OA, and D. SA+CMC+CA+OA, were tested. Fresh-cut apples were dipped into different solutions and then stored at 4 °C, and physicochemical and biochemical analyses were performed at 0, 4, 8, and 12 days of storage. Results demonstrated that all four combinations improved the shelf-life of fresh-cut apple by slowing down the qualitative postharvest decay, total soluble solid, and titratable acidity. The browning index was highest in the control samples (82%), followed by CMC+SA (53%), CMC+SA+CA (32%), CMC+SA+OA (22%), and finally CMC+SA+CA+OA (7%) after 12 days of cold storage. Furthermore, coating application increased the bioactive compound content and antioxidant enzyme activities. Furthermore, the synergistic activity of SA+CMC+CA+OA reduces enzymatic browning, prolonging the postharvest life of minimally processed 'Annurca Rossa del Sud' apples.
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Claims 8
Claim · model-written summary
All four coatings slowed qualitative postharvest decay, total soluble solid, and titratable acidity changes in fresh-cut apple.
- Taxon
- apple
Malus domesticae0 - Treatment
- all four combinationse0
- Outcome
- qualitative postharvest decay, total soluble solid, and titratable aciditye0
- Direction
- slowing downe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“all four combinations improved the shelf-life of fresh-cut apple by slowing down the qualitative postharvest decay, total soluble solid, and titratable acidity”
Claim · model-written summary
Control apple had a browning index of 82% after 12 days.
- Taxon
- AppleMalus domesticat0
- Material
- control samplese0
- Outcome
- browning indexe0
- Direction
- higheste0
- Value
- 82%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The browning index was highest in the control samples (82%), followed by CMC+SA (53%), CMC+SA+CA (32%), CMC+SA+OA (22%), and finally CMC+SA+CA+OA (7%) after 12 days of cold storage.”
t0“Apple Fruit”
Claim · model-written summary
CMC+SA coated apple had a browning index of 53% after 12 days.
- Taxon
- AppleMalus domesticat0
- Treatment
- CMC+SAe0
- Outcome
- browning indexe0
- Direction
- lowerinferrede0
- Value
- 53%e0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The browning index was highest in the control samples (82%), followed by CMC+SA (53%), CMC+SA+CA (32%), CMC+SA+OA (22%), and finally CMC+SA+CA+OA (7%) after 12 days of cold storage.”
t0“Apple Fruit”
Claim · model-written summary
CMC+SA+CA coated apple had a browning index of 32% after 12 days.
- Taxon
- AppleMalus domesticat0
- Treatment
- CMC+SA+CAe0
- Outcome
- browning indexe0
- Direction
- lowerinferrede0
- Value
- 32%e0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The browning index was highest in the control samples (82%), followed by CMC+SA (53%), CMC+SA+CA (32%), CMC+SA+OA (22%), and finally CMC+SA+CA+OA (7%) after 12 days of cold storage.”
t0“Apple Fruit”
Claim · model-written summary
CMC+SA+OA coated apple had a browning index of 22% after 12 days.
- Taxon
- AppleMalus domesticat0
- Treatment
- CMC+SA+OAe0
- Outcome
- browning indexe0
- Direction
- lowerinferrede0
- Value
- 22%e0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The browning index was highest in the control samples (82%), followed by CMC+SA (53%), CMC+SA+CA (32%), CMC+SA+OA (22%), and finally CMC+SA+CA+OA (7%) after 12 days of cold storage.”
t0“Apple Fruit”
Claim · model-written summary
CMC+SA+CA+OA coated apple had a browning index of 7% after 12 days.
- Taxon
- AppleMalus domesticat0
- Treatment
- CMC+SA+CA+OAe0
- Outcome
- browning indexe0
- Direction
- lowerinferrede0
- Value
- 7%e0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The browning index was highest in the control samples (82%), followed by CMC+SA (53%), CMC+SA+CA (32%), CMC+SA+OA (22%), and finally CMC+SA+CA+OA (7%) after 12 days of cold storage.”
t0“Apple Fruit”
Claim · model-written summary
Coating application increased bioactive compound content and antioxidant enzyme activities.
- Taxon
- AppleMalus domesticat0
- Treatment
- coating applicatione0
- Outcome
- bioactive compound content and antioxidant enzyme activitiese0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“coating application increased the bioactive compound content and antioxidant enzyme activities”
t0“Apple Fruit”
Claim · model-written summary
The SA+CMC+CA+OA coating reduced enzymatic browning and prolonged postharvest life.
- Taxon
- applesMalus domesticae0
- Treatment
- SA+CMC+CA+OAe0
- Outcome
- enzymatic browninge0
- Direction
- reducese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the synergistic activity of SA+CMC+CA+OA reduces enzymatic browning, prolonging the postharvest life of minimally processed 'Annurca Rossa del Sud' apples”
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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.