Abstract
The objective of this study was to evaluate the effect of antioxidant treatments on the conservation of cut eggplants (Solanum melongena L.), which was carried out in two stages. Initially, the effect of citric acid (CA), ascorbic acid (AA) and cysteine (Cys) solution at 0.5 and 1% on sensory attributes (general appearance and browning), and color parameters during storage were evaluated. Immersion in 1% AA was considered the best antioxidant since it maintained visual quality for 6 days. Subsequently, hot water dipping (HWD) treatments followed by the 1% AA solution were evaluated and optimized through the Response Surface Methodology (RSM). Sensory attributes, color parameters, respiration rate (RR), phenolic compounds (PhC), antioxidant capacity, as well as the activity of polyphenol oxidase (PPO) and peroxidase (POD) were assessed during cold storage. The results showed that HWD at 50 °C, 60 s and 1% AA was the optimal combination to control enzymatic browning and extend its fresh quality for up to 8 days. Furthermore, that combination of treatments reduced the PPO and POD activities and increased the PhC compared to the control (untreated), not finding significant differences between them in antioxidant capacity and RR. Therefore, the application of this combination would be the most appropriate to preserve the quality of the fresh-cut eggplants for 8 days of storage at 4 °C.
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Claims 7
Claim · model-written summary
Immersion in 1% AA maintained eggplant visual quality for 6 days.
- Taxon
- eggplants
Solanum melongenat0 - Treatment
- 1% AAe0
- Outcome
- visual qualitye0
- Direction
- maintainede0
- Value
- 6 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Immersion in 1% AA was considered the best antioxidant since it maintained visual quality for 6 days.”
t0“eggplants (Solanum melongena L.)”
Claim · model-written summary
Hot water at 50 °C for 60 s followed by 1% AA controlled browning and extended quality up to 8 days.
- Taxon
- eggplantsSolanum melongenat0
- Treatment
- HWD at 50 °C, 60 s and 1% AAe0
- Outcome
- enzymatic browninge0
- Direction
- controle0
- Value
- up to 8 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HWD at 50 °C, 60 s and 1% AA was the optimal combination to control enzymatic browning and extend its fresh quality for up to 8 days.”
t0“eggplants (Solanum melongena L.)”
Claim · model-written summary
The combined treatment reduced PPO activity compared with untreated control.
- Taxon
- eggplantsSolanum melongenat0
- Treatment
- combination of treatmentse0
- Outcome
- PPOe0
- Direction
- reducede0
- Comparator
- control (untreated)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“that combination of treatments reduced the PPO and POD activities and increased the PhC compared to the control (untreated)”
t0“eggplants (Solanum melongena L.)”
Claim · model-written summary
The combined treatment reduced POD activity compared with untreated control.
- Taxon
- eggplantsSolanum melongenat0
- Treatment
- combination of treatmentse0
- Outcome
- PODe0
- Direction
- reducede0
- Comparator
- control (untreated)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“that combination of treatments reduced the PPO and POD activities and increased the PhC compared to the control (untreated)”
t0“eggplants (Solanum melongena L.)”
Claim · model-written summary
The combined treatment increased phenolic compounds compared with untreated control.
- Taxon
- eggplantsSolanum melongenat0
- Treatment
- combination of treatmentse0
- Outcome
- PhCe0
- Direction
- increasede0
- Comparator
- control (untreated)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“that combination of treatments reduced the PPO and POD activities and increased the PhC compared to the control (untreated)”
t0“eggplants (Solanum melongena L.)”
Claim · model-written summary
Antioxidant capacity did not differ significantly between combined treatment and untreated control.
- Taxon
- eggplantsSolanum melongenat0
- Treatment
- combination of treatmentse1
- Outcome
- antioxidant capacitye0
- Direction
- not finding significant differencese0
- Comparator
- control (untreated)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“not finding significant differences between them in antioxidant capacity and RR.”
t0“eggplants (Solanum melongena L.)”
t1“Application of antioxidants and hot water treatments”
e1“that combination of treatments reduced the PPO and POD activities and increased the PhC compared to the control (untreated)”
Claim · model-written summary
Respiration rate did not differ significantly between combined treatment and untreated control.
- Taxon
- eggplantsSolanum melongenat0
- Outcome
- RRe0
- Direction
- not finding significant differencese0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“not finding significant differences between them in antioxidant capacity and RR.”
t0“eggplants (Solanum melongena L.)”
The same questions in other papers
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application · physiology: enzyme activity · Solanum melongena (eggplant)Results agree
1 paper in the same direction as this paper
- 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.