Claim · model-written summary
Dipping in natural-product antibrowning solutions prevented browning of fresh-cut apple slices for up to 5 weeks at 5 degrees C.
- Taxon
- apples
Malus domesticat0 - Material
- Red Deliciouse1
- Treatment
- dipping solutions of compounds derived from natural productse0
- Outcome
- browninge0
- Direction
- prevente0
- Value
- up to 5 weekse0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Apples”
e0“Treatments were devised to prevent browning for up to 5 weeks at 5 degrees C with no apparent microbial growth using dipping solutions of compounds derived from natural products consisting of 4-hexylresorcinol, isoascorbic acid, a sulfur-containing amino acid (N-acetylcysteine), and calcium propionate”
e1“browning of Red Delicious apple slices stored at 5 and 10 degrees C under normal atmospheric conditions”
Title
Extending Storage Life of Fresh-Cut Apples Using Natural Products and Their Derivatives
J. George Buta; Harold E. Moline; David W. Spaulding; et al. Journal of Agricultural and Food Chemistry 1998. doi:10.1021/jf980712x
Other claims from this paper (3)
- Intervention effect The antibrowning dips showed no apparent microbial growth on fresh-cut apple slices during storage.
- Intervention effect Antibrowning-treated apple slices retained higher levels of malic acid.
- Intervention effect Antibrowning-treated apple slices had no deterioration in sugar levels at 5 and 10 degrees C.