Abstract
BACKGROUND: The postharvest life of fresh-cut apple slices is limited by browning on cut surfaces. Dipping in halide salt solutions was examined for their inhibition of surface browning on 'Granny Smith' apple slices and the effects on biochemical factors associated with browning. RESULTS: Delay in browning by salts was greatest with chloride = phosphate > sulfate > nitrate with no difference between sodium, potassium and calcium ions. The effectiveness of sodium halides on browning was fluoride > chloride = bromide > iodide = control. Polyphenol oxidase (PPO) activity of tissue extracted from chloride- and fluoride-treated slices was not different to control but when added into the assay solution, NaF > NaCl both showed lower PPO activity at pH 3-5 compared to control buffer. The level of polyphenols in treated slices was NaF > NaCl > control. Addition of chlorogenic acid to slices enhanced browning but NaCl and NaF counteracted this effect. There was no effect of either halide salt on respiration, ethylene production, ion leakage, and antioxidant activity. CONCLUSION: Dipping apple slices in NaCl is a low cost treatment with few impediments to commercial use and could be a replacement for other anti-browning additives. The mode of action of NaCl and NaF is through decreasing PPO activity resulting in reduced oxidation of polyphenols.
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Claims 14
Claim · model-written summary
Anion effectiveness for delaying browning ranked chloride equal to phosphate, above sulfate, above nitrate.
- Taxon
- apple
Malus domesticae1 - Treatment
- chloride = phosphate > sulfate > nitratee0
- Outcome
- Delay in browninge0
- Direction
- greateste0
- Comparator
- nitratee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Delay in browning by salts was greatest with chloride = phosphate > sulfate > nitrate with no difference between sodium, potassium and calcium ions”
e1“'Granny Smith' apple slices”
Claim · model-written summary
Sodium, potassium and calcium ions did not differ in browning delay.
- Taxon
- appleMalus domesticae1
- Treatment
- sodium, potassium and calcium ionse0
- Outcome
- differencee0
- Direction
- no differencee0
- Comparator
- sodium, potassium and calcium ionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with no difference between sodium, potassium and calcium ions”
e1“'Granny Smith' apple slices”
Claim · model-written summary
Sodium halide effectiveness against browning ranked fluoride above chloride and bromide, above iodide and control.
- Taxon
- appleMalus domesticae1
- Treatment
- sodium halidese0
- Outcome
- effectiveness of sodium halides on browninge0
- Direction
- fluoride > chloride = bromide > iodide = controle0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effectiveness of sodium halides on browning was fluoride > chloride = bromide > iodide = control”
e1“'Granny Smith' apple slices”
Claim · model-written summary
PPO activity extracted from chloride-treated slices did not differ from control.
- Taxon
- appleMalus domesticae1
- Treatment
- chloride-e0
- Outcome
- Polyphenol oxidase (PPO) activitye0
- Direction
- not differente0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Polyphenol oxidase (PPO) activity of tissue extracted from chloride- and fluoride-treated slices was not different to control”
e1“'Granny Smith' apple slices”
Claim · model-written summary
PPO activity extracted from fluoride-treated slices did not differ from control.
- Taxon
- appleMalus domesticae1
- Treatment
- fluoride-treatede0
- Outcome
- Polyphenol oxidase (PPO) activitye0
- Direction
- not differente0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Polyphenol oxidase (PPO) activity of tissue extracted from chloride- and fluoride-treated slices was not different to control”
e1“'Granny Smith' apple slices”
Claim · model-written summary
Adding NaF or NaCl to assay solution lowered PPO activity at pH 3-5, with NaF more effective.
- Taxon
- appleMalus domesticae1
- Treatment
- NaF > NaCle0
- Outcome
- PPO activitye0
- Direction
- lowere0
- Qualifier
- pH 3-5e0
- Comparator
- control buffere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“when added into the assay solution, NaF > NaCl both showed lower PPO activity at pH 3-5 compared to control buffer”
e1“'Granny Smith' apple slices”
Claim · model-written summary
Polyphenol levels ranked NaF-treated above NaCl-treated above control slices.
- Taxon
- appleMalus domesticae1
- Treatment
- NaF > NaCle0
- Outcome
- level of polyphenolse0
- Direction
- NaF > NaCl > controle0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The level of polyphenols in treated slices was NaF > NaCl > control”
e1“'Granny Smith' apple slices”
Claim · model-written summary
Chlorogenic acid addition enhanced browning.
- Taxon
- appleMalus domesticae1
- Treatment
- chlorogenic acide0
- Outcome
- browninge0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Addition of chlorogenic acid to slices enhanced browning but NaCl and NaF counteracted this effect”
e1“'Granny Smith' apple slices”
Claim · model-written summary
NaCl counteracted browning enhanced by chlorogenic acid.
- Taxon
- appleMalus domesticae1
- Treatment
- NaCle0
- Outcome
- browninge0
- Direction
- counteractede0
- Comparator
- chlorogenic acide0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Addition of chlorogenic acid to slices enhanced browning but NaCl and NaF counteracted this effect”
e1“'Granny Smith' apple slices”
Claim · model-written summary
NaF counteracted browning enhanced by chlorogenic acid.
- Taxon
- appleMalus domesticae1
- Treatment
- NaFe0
- Outcome
- browninge0
- Direction
- counteractede0
- Comparator
- chlorogenic acide0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Addition of chlorogenic acid to slices enhanced browning but NaCl and NaF counteracted this effect”
e1“'Granny Smith' apple slices”
Claim · model-written summary
Halide salt treatment had no reported effect on respiration, ethylene production, or ion leakage.
- Taxon
- appleMalus domesticae1
- Treatment
- either halide salte0
- Outcome
- respiration, ethylene production, ion leakagee0
- Direction
- no effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was no effect of either halide salt on respiration, ethylene production, ion leakage, and antioxidant activity”
e1“'Granny Smith' apple slices”
Claim · model-written summary
Halide salt treatment had no reported effect on antioxidant activity.
- Taxon
- appleMalus domesticae1
- Treatment
- either halide salte0
- Outcome
- antioxidant activitye0
- Direction
- no effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was no effect of either halide salt on respiration, ethylene production, ion leakage, and antioxidant activity”
e1“'Granny Smith' apple slices”
Claim · model-written summary
The authors suggest NaCl dipping as a commercially usable replacement for other antibrowning additives.
- Taxon
- appleMalus domesticae0
- Treatment
- NaCle0
- Outcome
- replacement for other anti-browning additivese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Dipping apple slices in NaCl is a low cost treatment with few impediments to commercial use and could be a replacement for other anti-browning additives”
Claim · model-written summary
The authors attribute NaCl and NaF browning inhibition to reduced PPO activity and polyphenol oxidation.
- Taxon
- appleMalus domesticae1
- Treatment
- NaCl and NaFe0
- Gene
- PPOe0
- Outcome
- reduced oxidation of polyphenolse0
- Direction
- decreasinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The mode of action of NaCl and NaF is through decreasing PPO activity resulting in reduced oxidation of polyphenols”
e1“'Granny Smith' apple slices”
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See all 24 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.