Abstract
Ultrasonic (US) waves (sound waves) have been used to preserve and improve the quality of fresh fruits and vegetables. The goal of this study was to determine whether pre-process US treatment was useful in reducing browning and retaining certain aspects of fresh-cut ‘Gala’ apples’ quality. The apples were sonicated at a frequency of 120 kHz for 0, 5, 10 and 15 min before processing and then the processed apples were stored at 4±1°C. The US treatment at 5 min significantly delayed the loss of lightness, and increases in colour difference and browning index, and maintained whiteness compared to other treatments. The US treatment at 5 min controlled enzymatic browning reaction, probably due to inhibition of polyphenol oxidase activity. US treatments could delay the loss of hardness compared to the control treatment but had no influence on the total soluble solids content. Interestingly, US treatments induced antioxidant activity in fresh-cut apples during storage. In summary, the 5 min sonication could prevent browning and enhance the quality of fresh-cut apples during storage.
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The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
The 5 min ultrasonic treatment significantly delayed the loss of lightness in fresh-cut apples, compared with other treatments.
- Taxon
- Apples
Malus domesticat0 - Treatment
- US treatment at 5 mine1
- Outcome
- loss of lightnesse1
- Direction
- delayede1
- Comparator
- other treatmentse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Using Apples as the Fruit Model”
e1“The US treatment at 5 min significantly delayed the loss of lightness”
e3“maintained whiteness compared to other treatments”
Claim · model-written summary
The 5 min ultrasonic treatment delayed increases in colour difference and browning index of fresh-cut apples.
- Taxon
- ApplesMalus domesticat0
- Treatment
- US treatment at 5 mine1
- Outcome
- increases in colour difference and browning indexe2
- Direction
- delayede1
- Comparator
- other treatmentse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Using Apples as the Fruit Model”
e1“The US treatment at 5 min significantly delayed the loss of lightness”
e2“and increases in colour difference and browning index”
e3“maintained whiteness compared to other treatments”
Claim · model-written summary
The 5 min ultrasonic treatment maintained whiteness of fresh-cut apples compared with other treatments.
- Taxon
- ApplesMalus domesticat0
- Treatment
- US treatment at 5 mine1
- Outcome
- whitenesse3
- Direction
- maintainede3
- Comparator
- other treatmentse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Using Apples as the Fruit Model”
e1“The US treatment at 5 min significantly delayed the loss of lightness”
e3“maintained whiteness compared to other treatments”
Claim · model-written summary
The 5 min ultrasonic treatment controlled enzymatic browning of fresh-cut apples, probably through inhibition of polyphenol oxidase activity.
- Taxon
- ApplesMalus domesticat0
- Treatment
- US treatment at 5 mine5
- Gene
- polyphenol oxidasee6
- Outcome
- enzymatic browning reactione5
- Direction
- controllede5
- Qualifier
- probablye6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Using Apples as the Fruit Model”
e5“The US treatment at 5 min controlled enzymatic browning reaction”
e6“probably due to inhibition of polyphenol oxidase activity”
Claim · model-written summary
US treatments could delay the loss of hardness of fresh-cut apples compared with the control.
- Taxon
- ApplesMalus domesticat0
- Treatment
- US treatmentse7
- Outcome
- loss of hardnesse7
- Direction
- delaye7
- Comparator
- control treatmente7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Using Apples as the Fruit Model”
e7“US treatments could delay the loss of hardness compared to the control treatment”
Claim · model-written summary
US treatments had no influence on the total soluble solids content of fresh-cut apples.
- Taxon
- ApplesMalus domesticat0
- Treatment
- US treatmentse7
- Outcome
- total soluble solids contente1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Using Apples as the Fruit Model”
e7“US treatments could delay the loss of hardness compared to the control treatment”
e1“but had no influence on the total soluble solids content”
Claim · model-written summary
US treatments induced antioxidant activity in fresh-cut apples during storage.
- Taxon
- ApplesMalus domesticat0
- Treatment
- US treatmentse0
- Outcome
- antioxidant activitye0
- Direction
- inducede0
- Qualifier
- during storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Using Apples as the Fruit Model”
e0“US treatments induced antioxidant activity in fresh-cut apples during storage”
Claim · model-written summary
A 5 min sonication could prevent browning of fresh-cut apples during storage.
- Taxon
- applesMalus domesticae0
- Outcome
- prevent browninge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Using Apples as the Fruit Model”
e0“In summary, the 5 min sonication could prevent browning and enhance the quality of fresh-cut apples during storage”
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