Abstract
The influence of three browning treatments (blanching, SO2 and ascorbic acid) and three processing methods (canning, freezing and freeze-drying) on the quality of apple slices of the cultivar Melrose was studied. Immediately upon arrival at the pilot plant, half of the fruits was processed and the remainder was held in storage for six weeks at 4.4 degrees C to be processed later. The results showed that the best treatment was the blanching-freezing combination for all attributes of quality, except for color, in which the SO2-freezing combination was superior. Storage appeared to have some influence on the quality of apple slices, so that the zero week storage samples were judged superior for all attributes of quality. Blanching was the best browning treatment for freezing, but for freeze-drying the samples treated with SO2 was superior to the blanched ones.
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Claims 6
Claim · model-written summary
The blanching-freezing combination was the best treatment for all quality attributes except colour.
- Taxon
- apple
Malus domesticae0 - Material
- Melrosee0
- Treatment
- blanching-freezing combinatione1
- Outcome
- all attributes of qualitye1
- Direction
- beste1
- Qualifier
- except for colore1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality of apple slices of the cultivar Melrose”
e1“The results showed that the best treatment was the blanching-freezing combination for all attributes of quality, except for color”
Claim · model-written summary
The SO2-freezing combination was superior for apple slice colour.
- Taxon
- appleMalus domesticae0
- Treatment
- SO2-freezing combinatione2
- Outcome
- colore2
- Direction
- superiore2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality of apple slices of the cultivar Melrose”
e2“except for color, in which the SO2-freezing combination was superior”
Claim · model-written summary
Blanching was the best browning treatment for freezing apple slices.
- Taxon
- appleMalus domesticae0
- Treatment
- Blanchinge3
- Outcome
- browning treatment for freezinge3
- Direction
- beste3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality of apple slices of the cultivar Melrose”
e3“Blanching was the best browning treatment for freezing”
Claim · model-written summary
Apple slices treated with SO2 were superior to blanched slices for freeze-drying.
- Taxon
- appleMalus domesticae0
- Treatment
- samples treated with SO2e4
- Outcome
- for freeze-dryinge4
- Direction
- superiore4
- Comparator
- the blanched onese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality of apple slices of the cultivar Melrose”
e4“for freeze-drying the samples treated with SO2 was superior to the blanched ones”
Claim · model-written summary
Zero-week storage samples were judged superior for all quality attributes.
- Taxon
- appleMalus domesticae0
- Treatment
- zero week storage samplese5
- Outcome
- all attributes of qualitye5
- Direction
- superiore5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality of apple slices of the cultivar Melrose”
e5“the zero week storage samples were judged superior for all attributes of quality”
Claim · model-written summary
Storage had some influence on the quality of apple slices.
- Taxon
- appleMalus domesticae6
- Treatment
- Storagee6
- Outcome
- quality of apple slicese6
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“Storage appeared to have some influence on the quality of apple slices”
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See all 46 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.