Intervention effectmodel-written summary

4‐hexylresorcinol partly inhibited apple slice browning at 25°C, comparably to fivefold sulfite concentration.

A claim from Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4‐Hexylresorcinol as Anti‐Browning Agent · 1993

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

4‐hexylresorcinol partly inhibited apple slice browning at 25°C, comparably to fivefold sulfite concentration.

Treatment
4‐hexylresorcinole0
Outcome
Browninge0
Direction
partially inhibitede0
Comparator
a fivefold sulfite concentratione0
Setting
25°Ce0

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleValueQualifier

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Malus domestica
Malus domestica · TaxonW.carter · CC0 · Wikimedia Commons ↗

Verbatim

e0

“Browning as measured by reflectance spectroscopy and based on visible light absorption was partially inhibited by 4‐hexylresorcinol comparable to that of a fivefold sulfite concentration at 25°C.”

✓ located verbatim in the source · abstract, characters 259–454
e1

“apple slices”

✓ located verbatim in the source · abstract, characters 95–107

Title

Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4‐Hexylresorcinol as Anti‐Browning Agent

ADELMO MONSALVE‐GONZALEZ; GUSTAVO V. BARBOSA‐CÁNOVAS; RALPH P. CAVALIERI; et al. Journal of Food Science 1993. doi:10.1111/j.1365-2621.1993.tb09361.x

Other claims from this paper (5)

Record rev-e4d2941eba0cd63d145b6d856dcbbaff1880f854998f24b7b2d3af54fc4d6fd1 · schema claims-v0.9 · position 1 in the model’s answer

4-hexylbenzene-1,3-diol · disease · Malus domestica (apple)Results agree

3 papers: 3 positive, 0 negative or no effect

2 papers in the same direction as this claim

  1. positive
    The ascorbic acid and 4-hexylresorcinol mixture significantly inhibited apple browning.

    Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico · 1997

    Same directionCites this paper

  2. positive
    A solution of 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride and 20% sucrose effectively inhibited browning and softening of apple slices during storage.

    The effect of selected compounds as inhibitors of enzymatic browning and softening of minimally processed apples · 2007

    Same directionCites this paper

See all 3 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.