Abstract
Fat free apple chips are an interesting form of ready-to-eat dried snack food. The objective of the study was to investigate the effect of ripeness degree of fruit used for processing on chips quality parameters. Apples of six cultivars were processed at harvest and after 2, 4 and 6 months of air storage at 0°C. Quality parameters of chips were evaluated by instrumental and sensory tests shortly after apple processing. As expected, the degree of ripeness and tissue structure properties of apples were strongly related to the period of storage, and had significant effect on the quality of final product. Variations of dried chips' quality parameters related to taste, aroma and color seem to be influenced by the biochemical changes naturally occurring in ripening, stored apples and not dependent on the raw material seasonal variations at harvest. Attributes related to texture of chips were also dependent on storage period, but their values differed highly between seasons. It was found that most of the investigated apple cultivars had the optimum degree of ripeness for high quality chips production, which was achieved after two months of cold storage.
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Claims 5
Claim · model-written summary
Degree of ripeness and tissue structure properties of apples are strongly related to the storage period.
- Taxon
- apples
Malus domesticae2 - Treatment
- period of storagee2
- Outcome
- degree of ripeness and tissue structure propertiese2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“the degree of ripeness and tissue structure properties of apples were strongly related to the period of storage”
Claim · model-written summary
Storage-related ripeness and tissue structure of the raw apples had a significant effect on the quality of the final chips.
- Taxon
- applesMalus domesticae2
- Treatment
- degree of ripenesse2
- Outcome
- quality of final producte3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“the degree of ripeness and tissue structure properties of apples were strongly related to the period of storage”
e3“had significant effect on the quality of final product”
Claim · model-written summary
Quality parameters of dried chips related to taste, aroma and colour seem to be influenced by biochemical changes during ripening and storage, and not by seasonal variation of the raw material.
- Taxon
- applesMalus domesticae4
- Treatment
- biochemical changes naturally occurring in ripening, stored applese4
- Outcome
- quality parameters related to taste, aroma and colore4
- Qualifier
- not dependent on the raw material seasonal variations at harveste4
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Variations of dried chips' quality parameters related to taste, aroma and color seem to be influenced by the biochemical changes naturally occurring in ripening, stored apples and not dependent on the raw material seasonal variations at harvest”
Claim · model-written summary
Texture attributes of chips depended on storage period, and their values differed highly between seasons.
- Taxon
- ApplesMalus domesticae1
- Treatment
- storage periode5
- Outcome
- Attributes related to texture of chipse5
- Qualifier
- values differed highly between seasonse5
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Attributes related to texture of chips were also dependent on storage period, but their values differed highly between seasons”
e1“Apples of six cultivars were processed at harvest”
Claim · model-written summary
Most of the investigated apple cultivars reached the optimum ripeness for high-quality chips after two months of cold storage, compared with processing at harvest.
- Taxon
- apple cultivarsMalus domesticae6
- Material
- six cultivarse1
- Treatment
- two months of cold storagee6
- Outcome
- optimum degree of ripeness for high quality chips productione6
- Comparator
- at harveste1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“most of the investigated apple cultivars had the optimum degree of ripeness for high quality chips production, which was achieved after two months of cold storage”
e1“Apples of six cultivars were processed at harvest”
The same questions in other papers
cold · quality: general · Malus domestica (apple)Positive and negative results
5 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- negative
- no effect
5 papers more in this group
See all 9 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.