Claim · model-written summary
The authors attribute most antibrowning effectiveness to pH, except for SE.
- Taxon
- Potato
Solanum tuberosumt0 - Outcome
- effectivenesse0
- Qualifier
- pH effecte0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Their effectiveness was shown to be mainly due to a pH effect, except SE, which was not pH dependent”
t0“Potato”
Title
Ruslan Mosneaguta; Valente Alvarez; Sheryl A. Barringer Journal of Food Science 2012. doi:10.1111/j.1750-3841.2012.02957.x
Other claims from this paper (11)
- Intervention effect At unadjusted pH, SAPP did not significantly differ from control in PPO browning.
- Intervention effect At unadjusted pH, SAS, CA and MA partially inhibited PPO browning.
- Intervention effect At unadjusted pH, SE and SAS-CA-SE prevented PPO browning.
- Intervention effect At pH 5 to 7, only SE and SAS-CA-SE inhibited browning effectively.
- Intervention effect SE best preserved potato slice color at pH 2 to 7.
- Intervention effect SAS best preserved potato slice color at unadjusted pH.
- Intervention effect Cooking increased volatile levels in treated potatoes.
- Intervention effect Cooking decreased differences between potato volatile profiles.
- Intervention effect SAS, CA and SAS-CA-SE inhibited microbial growth.
- Intervention effect SAPP and SE did not inhibit microbial growth.
- Recommendation The authors recommend MA, CA and SAS-CA-SE over SAPP for color and microbial control.