Claim · model-written summary
Frozen peaches pretreated by SE+NP+BL had the highest total phenolic content, total antioxidant capacity and DPPH scavenging capacity after thawing at 20°C for 24 hours.
- Taxon
- peaches
Prunus persicae2 - Treatment
- SE+NP+BLe2
- Outcome
- total phenolic content (TPC), total antioxidant capacity (TAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacitye2
- Direction
- higheste2
- Qualifier
- after thawing at 20°C for 24 hre2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Frozen peaches pretreated by SE+NP+BL showed the highest total phenolic content (TPC), total antioxidant capacity (TAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity after thawing at 20°C for 24 hr”
Title
Xinguang Fan; Bangdi Liu; Jiankang Cao; et al. Journal of Food Biochemistry 2019. doi:10.1111/jfbc.12830
Other claims from this paper (7)
- Intervention effect The BL, SE and NP pretreatments remarkably improved the quality of frozen peaches after thawing.
- Intervention effect Dehydration to 25% of fruit weight raised the soluble solids content of low-maturity peaches by 11.1% relative to control samples.
- Intervention effect Dehydration to 25% of fruit weight raised the firmness of low-maturity peaches by 211.2% relative to control samples.
- Intervention effect Dehydration to 25% of fruit weight lowered the drip loss of low-maturity peaches by 71.9% relative to controls.
- Intervention effect The vacuum dehydration combined with blanching, nitrogen packaging and D-sodium erythorbate treatment inhibits color change of peaches.
- Intervention effect The vacuum dehydration combined with blanching, nitrogen packaging and D-sodium erythorbate treatment maintains the original taste of peaches.
- Recommendation The authors recommend the method for fruit frozen and stored at a commercial freezing temperature of -20°C.