Abstract
Peach samples were pre-treated with microwave at 90, 270, 450, 720 and 900 W for 30, 60, 90 and 120 s, and juice browning was investigated during processing and storage. Polyphenol oxidase activity and ammonia nitrogen content decreased with microwave power enhancement or treatment time. The acidity of the peach samples initially decreased and then increased with prolonged treatment. The peach samples treated at 270 W preserved more polyphenol. The peach samples pre-treated at 270 W for 90 s or 450 W for 30 s demonstrated a reduction in peach juice browning. After 45 d of storage at room temperature, the juice colour value of the peach samples treated at 270 W for 90 s or 450 W for 30 s was 143.3% or 131.8% higher than that of the control samples, respectively. Microwave pre-treatment is a reasonable processing method for the effective prevention of peach juice browning.
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Claims 8
Claim · model-written summary
Polyphenol oxidase activity decreased as microwave power or treatment time increased.
- Taxon
- Peach
Prunus persicat0 - Treatment
- microwave power enhancement or treatment timee0
- Outcome
- Polyphenol oxidase activitye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Polyphenol oxidase activity and ammonia nitrogen content decreased with microwave power enhancement or treatment time”
t0“Peach”
Claim · model-written summary
Ammonia nitrogen content decreased as microwave power or treatment time increased.
- Taxon
- PeachPrunus persicat0
- Treatment
- microwave power enhancement or treatment timee0
- Outcome
- ammonia nitrogen contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Polyphenol oxidase activity and ammonia nitrogen content decreased with microwave power enhancement or treatment time”
t0“Peach”
Claim · model-written summary
Peach acidity initially decreased and then increased with longer treatment.
- Taxon
- peachPrunus persicae0
- Treatment
- prolonged treatmente0
- Outcome
- aciditye0
- Direction
- initially decreased and then increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The acidity of the peach samples initially decreased and then increased with prolonged treatment”
Claim · model-written summary
Treatment at 270 W preserved more polyphenol.
- Taxon
- peachPrunus persicae0
- Treatment
- 270 We0
- Outcome
- polyphenole0
- Direction
- moree0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The peach samples treated at 270 W preserved more polyphenol”
Claim · model-written summary
Microwave pretreatment at 270 W for 90 s reduced peach juice browning.
- Taxon
- peachPrunus persicae0
- Treatment
- 270 W for 90 se0
- Outcome
- peach juice browninge0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The peach samples pre-treated at 270 W for 90 s or 450 W for 30 s demonstrated a reduction in peach juice browning”
Claim · model-written summary
Microwave pretreatment at 450 W for 30 s reduced peach juice browning.
- Taxon
- peachPrunus persicae0
- Treatment
- 450 W for 30 se0
- Outcome
- peach juice browninge0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The peach samples pre-treated at 270 W for 90 s or 450 W for 30 s demonstrated a reduction in peach juice browning”
Claim · model-written summary
After 45 days, treatment at 270 W for 90 s produced a juice colour value 143.3% above control.
- Taxon
- peachPrunus persicae0
- Treatment
- 270 W for 90 se0
- Outcome
- juice colour valuee0
- Direction
- highere0
- Value
- 143.3%e0
- Qualifier
- After 45 d of storage at room temperaturee0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 45 d of storage at room temperature, the juice colour value of the peach samples treated at 270 W for 90 s or 450 W for 30 s was 143.3% or 131.8% higher than that of the control samples, respectively”
Claim · model-written summary
After 45 days, treatment at 450 W for 30 s produced a juice colour value 131.8% above control.
- Taxon
- peachPrunus persicae0
- Treatment
- 450 W for 30 se0
- Outcome
- juice colour valuee0
- Direction
- highere0
- Value
- 131.8%e0
- Qualifier
- After 45 d of storage at room temperaturee0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 45 d of storage at room temperature, the juice colour value of the peach samples treated at 270 W for 90 s or 450 W for 30 s was 143.3% or 131.8% higher than that of the control samples, respectively”
The same questions in other papers
processing · physiology: antioxidant enzymes · Prunus persica (peach)Results agree
1 paper in the same direction as this paper
- positive
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.