Abstract
Enzymatic browning is one of the major challenges in the processing and storage of fresh‐cut apples, significantly affecting product quality and consumer acceptance. This study aimed to develop an effective compound antibrowning treatment by integrating chemical and physical approaches. The results showed that, at optimal concentrations, sodium isoascorbate and ascorbic acid (AA) effectively reduced the browning index (BI), whereas excessive amounts diminished their effectiveness or even caused adverse effects. Citric acid exhibited synergistic effects at low concentrations, but higher levels led to increased BI. Blanching fruit slices at 70–100°C for 15–20 s significantly inhibited enzymatic activity and improved color retention. Further quality evaluation of the selected treatment demonstrated that, compared with the control, the compound treatment effectively suppressed enzymatic browning in fresh‐cut apples, preserved textural properties, and maintained the stability of the antioxidant system. An intermediate treatment level (0.3% sodium isoascorbate, 0.1% citric acid, 0.5% AA, and blanching at 70°C for 20 s) achieved the best balance among all quality parameters, indicating that browning inhibition does not follow a simple linear dose–response relationship but rather has an optimal range. This treatment effectively maintained surface color and extended the shelf life of fresh‐cut apples. The findings provide practical guidance for the development of clean‐label antibrowning technologies and support the application of integrated chemical–physical preservation strategies in minimally processed agricultural products.
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Claims 11
Claim · model-written summary
Optimal sodium isoascorbate reduced the apple browning index, while excessive amounts diminished effectiveness.
- Taxon
- apples
Malus domesticat0 - Treatment
- sodium isoascorbatee0
- Outcome
- browning index (BI)e0
- Direction
- reducede0
- Qualifier
- at optimal concentrationse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“at optimal concentrations, sodium isoascorbate and ascorbic acid (AA) effectively reduced the browning index (BI), whereas excessive amounts diminished their effectiveness or even caused adverse effects”
t0“apples”
Claim · model-written summary
Optimal ascorbic acid reduced the apple browning index, while excessive amounts diminished effectiveness.
- Taxon
- applesMalus domesticat0
- Treatment
- ascorbic acid (AA)e0
- Outcome
- browning index (BI)e0
- Direction
- reducede0
- Qualifier
- at optimal concentrationse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“at optimal concentrations, sodium isoascorbate and ascorbic acid (AA) effectively reduced the browning index (BI), whereas excessive amounts diminished their effectiveness or even caused adverse effects”
t0“apples”
Claim · model-written summary
Citric acid acted synergistically at low concentrations.
- Taxon
- applesMalus domesticat0
- Treatment
- Citric acide0
- Outcome
- synergistic effectse0
- Qualifier
- low concentrationse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Citric acid exhibited synergistic effects at low concentrations”
t0“apples”
Claim · model-written summary
Higher citric acid concentrations increased browning index.
- Taxon
- applesMalus domesticat0
- Treatment
- Citric acide0
- Outcome
- BIe0
- Direction
- increasede0
- Qualifier
- higher levelse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Citric acid exhibited synergistic effects at low concentrations, but higher levels led to increased BI”
t0“apples”
Claim · model-written summary
Blanching apple slices at 70–100°C for 15–20 seconds significantly inhibited enzyme activity.
- Taxon
- applesMalus domesticat0
- Treatment
- Blanching fruit slices at 70–100°C for 15–20 se0
- Outcome
- enzymatic activitye0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Blanching fruit slices at 70–100°C for 15–20 s significantly inhibited enzymatic activity and improved color retention”
t0“apples”
Claim · model-written summary
Blanching apple slices improved color retention.
- Taxon
- applesMalus domesticat0
- Treatment
- Blanching fruit slices at 70–100°C for 15–20 se0
- Outcome
- color retentione0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Blanching fruit slices at 70–100°C for 15–20 s significantly inhibited enzymatic activity and improved color retention”
t0“apples”
Claim · model-written summary
The compound treatment suppressed enzymatic browning compared with the control.
- Taxon
- applesMalus domesticae0
- Treatment
- compound treatmente0
- Outcome
- enzymatic browninge0
- Direction
- suppressede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“compared with the control, the compound treatment effectively suppressed enzymatic browning in fresh‐cut apples, preserved textural properties, and maintained the stability of the antioxidant system”
Claim · model-written summary
The compound treatment preserved apple texture compared with the control.
- Taxon
- applesMalus domesticae0
- Treatment
- compound treatmente0
- Outcome
- textural propertiese0
- Direction
- preservede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“compared with the control, the compound treatment effectively suppressed enzymatic browning in fresh‐cut apples, preserved textural properties, and maintained the stability of the antioxidant system”
Claim · model-written summary
The compound treatment maintained antioxidant system stability compared with the control.
- Taxon
- applesMalus domesticae0
- Treatment
- compound treatmente0
- Outcome
- stability of the antioxidant systeme0
- Direction
- maintainede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“compared with the control, the compound treatment effectively suppressed enzymatic browning in fresh‐cut apples, preserved textural properties, and maintained the stability of the antioxidant system”
Claim · model-written summary
An intermediate treatment combining three agents and blanching achieved the best balance across quality parameters.
- Taxon
- applesMalus domesticat0
- Treatment
- 0.3% sodium isoascorbate, 0.1% citric acid, 0.5% AA, and blanching at 70°C for 20 se0
- Outcome
- best balance among all quality parameterse0
- Direction
- beste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“An intermediate treatment level (0.3% sodium isoascorbate, 0.1% citric acid, 0.5% AA, and blanching at 70°C for 20 s) achieved the best balance among all quality parameters”
t0“apples”
Claim · model-written summary
The selected treatment maintained apple surface color and extended shelf life.
- Taxon
- applesMalus domesticae0
- Treatment
- This treatmente0
- Outcome
- surface color and extended the shelf lifee0
- Direction
- maintainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This treatment effectively maintained surface color and extended the shelf life of fresh‐cut apples”
The same questions in other papers
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- no effect
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See all 6 papers →citric acid · disease · Malus domestica (apple)Positive and negative results
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See all 21 papers →citric acid · quality: general · Malus domestica (apple)Results agree
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ascorbic acid · quality: general · Malus domestica (apple)Results agree
3 papers in the same direction as this paper
- positive
- positive
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processing · quality: general · Malus domestica (apple)Positive and negative results
5 papers in the same direction as this paper · 5 in the opposite direction
- no effect
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See all 11 papers →processing · quality: postharvest · Malus domestica (apple)Positive and negative results
31 papers in the same direction as this paper · 5 in the opposite direction · 1 reporting no difference from an alternative
- positive
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See all 38 papers →processing · physiology: enzyme activity · Malus domestica (apple)Results agree
2 papers in the same direction as this paper
- positive
- 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.