Abstract
`Gala' apples [ Malus silvestris (L.) var. domestica (Borkh.) Mansf.] were treated with ethanol vapor (5 mL·kg -1 fruit for 24 hours at 25 °C), heat (4 days at 38 °C and >98% RH), or 1-methylcyclopropene (1-MCP; 1 or 0.625 μL·L -1 for 18 hours at 20 °C) before processing into slices, then dipped in anti-browning solutions or coatings, drained, and packaged in perforated polyethylene bags. Residual effects of pretreatments on fresh-cut slice physiological and quality attributes were investigated during storage for up to 19 days at 5.5 °C. Ethylene production was reduced by ethanol, heat, and 1-MCP pretreatments, while ethanol and heat also reduced slice respiration. Heat and 1-MCP pretreatments inhibited slice texture changes, while ethanol had no effect on instrumental texture measurements but reduced sensory firmness. Ethanol pretreatment increased the contents of ethanol and ethyl esters in slices but reduced acidity, while heat reduced both acidity and aroma volatile levels. Both ethanol and heat pretreatments led to lower sensory scores for apple flavor and ethanol-pretreated slices also received higher scores for altered flavor, although all scores were in the acceptable range. Slice acidity was best maintained by 1-MCP pretreatment. Shelf life based on appearance was 15 to 16 days for ethanol-pretreated slices and 12 days for heat-pretreated slices compared to that of control, which was 8 to 9 days, while 1-MCP pretreatment promoted decay development on the cut surface, which reduced the shelf life to 7 to 8 days. Obvious separations were determined between ethanol- and heat-pretreated slices and untreated control by canonical discriminant analysis of headspace volatile levels determined by GC and electronic nose. Therefore, pretreatments with ethanol and heat are very effective for prolonging visual shelf life at the expense of aroma quality.
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Claims 14
Claim · model-written summary
Ethanol reduced ethylene production.
- Taxon
- Apple
Malus domesticat0 - Treatment
- ethanole0
- Outcome
- Ethylene productione0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethylene production was reduced by ethanol, heat, and 1-MCP pretreatments”
t0“Apple”
Claim · model-written summary
Heat reduced ethylene production.
- Taxon
- AppleMalus domesticat0
- Treatment
- heate0
- Outcome
- Ethylene productione0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethylene production was reduced by ethanol, heat, and 1-MCP pretreatments”
t0“Apple”
Claim · model-written summary
1-MCP reduced ethylene production.
- Taxon
- AppleMalus domesticat0
- Treatment
- 1-MCPe0
- Outcome
- Ethylene productione0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethylene production was reduced by ethanol, heat, and 1-MCP pretreatments”
t0“Apple”
Claim · model-written summary
Ethanol reduced slice respiration.
- Taxon
- AppleMalus domesticat0
- Treatment
- ethanole0
- Outcome
- slice respiratione0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ethanol and heat also reduced slice respiration”
t0“Apple”
Claim · model-written summary
Heat reduced slice respiration.
- Taxon
- AppleMalus domesticat0
- Treatment
- heate0
- Outcome
- slice respiratione0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ethanol and heat also reduced slice respiration”
t0“Apple”
Claim · model-written summary
Heat inhibited texture changes.
- Taxon
- AppleMalus domesticat0
- Treatment
- Heate0
- Outcome
- slice texture changese0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat and 1-MCP pretreatments inhibited slice texture changes”
t0“Apple”
Claim · model-written summary
1-MCP inhibited texture changes.
- Taxon
- AppleMalus domesticat0
- Treatment
- 1-MCPe0
- Outcome
- slice texture changese0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat and 1-MCP pretreatments inhibited slice texture changes”
t0“Apple”
Claim · model-written summary
Ethanol reduced sensory firmness.
- Taxon
- AppleMalus domesticat0
- Treatment
- ethanole0
- Outcome
- sensory firmnesse0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ethanol had no effect on instrumental texture measurements but reduced sensory firmness”
t0“Apple”
Claim · model-written summary
Ethanol increased slice ethanol and ethyl esters.
- Taxon
- AppleMalus domesticat0
- Treatment
- Ethanol pretreatmente0
- Outcome
- contents of ethanol and ethyl esterse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethanol pretreatment increased the contents of ethanol and ethyl esters in slices”
t0“Apple”
Claim · model-written summary
Ethanol reduced acidity.
- Taxon
- AppleMalus domesticat0
- Treatment
- Ethanol pretreatmente0
- Outcome
- aciditye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethanol pretreatment increased the contents of ethanol and ethyl esters in slices but reduced acidity”
t0“Apple”
Claim · model-written summary
Heat reduced acidity and aroma volatiles.
- Taxon
- AppleMalus domesticat0
- Treatment
- heate0
- Outcome
- acidity and aroma volatile levelse0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“heat reduced both acidity and aroma volatile levels”
t0“Apple”
Claim · model-written summary
Ethanol lowered apple flavor scores.
- Taxon
- AppleMalus domesticat0
- Treatment
- ethanole0
- Outcome
- sensory scores for apple flavore0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both ethanol and heat pretreatments led to lower sensory scores for apple flavor”
t0“Apple”
Claim · model-written summary
Heat lowered apple flavor scores.
- Taxon
- AppleMalus domesticat0
- Treatment
- heate0
- Outcome
- sensory scores for apple flavore0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both ethanol and heat pretreatments led to lower sensory scores for apple flavor”
t0“Apple”
Claim · model-written summary
Ethanol increased altered flavor scores.
- Taxon
- AppleMalus domesticat0
- Treatment
- ethanol-pretreatede0
- Outcome
- scores for altered flavore0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ethanol-pretreated slices also received higher scores for altered flavor”
t0“Apple”
The same questions in other papers
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See all 42 papers →8 of 9 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.
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.