Abstract
The influence of three chemical dips using ascorbic acid (AA), citric acid (CA) and calcium chloride (CC) on the polyphenoloxidase (PPO) activity and on the total phenolic content of minimally processed (MP) apple (Malus domestica, cv. Jonagored) during cold storage was evaluated and a potential relationship with enzymatic browning was investigated. An ascorbic acid dip (42.6 mM) of 5 min duration was the most efficient chemical treatment in reducing the PPO activity of apple cubes. A 92% inhibition was achieved after 7 days of storage at 4C. All treatments were advantageous in comparison to the control in reducing color changes. Color changes, determined by absorbance at 420 nm (soluble pigments) and lightness (L) (insoluble pigments) of apple cubes treated with ascorbic acid were correlated with total phenolic content. No correlation was observed between PPO activity and tristimulus color parameters, browning index or total phenolic content of AA-treated apple cubes.
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Claims 4
Claim · model-written summary
A 42.6 mM ascorbic acid dip for five minutes most efficiently reduced PPO activity in apple cubes, with 92% inhibition after seven days at 4C.
- Taxon
- apple
Malus domesticae0 - Organ / stage
- apple cubese0
- Treatment
- ascorbic acid dip (42.6 mM)e0
- Outcome
- PPO activitye0
- Direction
- reducinge0
- Value
- 92%e0
- Qualifier
- after 7 days of storage at 4Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“An ascorbic acid dip (42.6 mM) of 5 min duration was the most efficient chemical treatment in reducing the PPO activity of apple cubes. A 92% inhibition was achieved after 7 days of storage at 4C.”
Claim · model-written summary
All chemical dips reduced color changes relative to the control.
- Taxon
- appleMalus domesticae1
- Treatment
- All treatmentse0
- Outcome
- color changese0
- Direction
- reducinge0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All treatments were advantageous in comparison to the control in reducing color changes.”
e1“minimally processed (MP) apple (Malus domestica, cv. Jonagored)”
Claim · model-written summary
Color changes in ascorbic acid treated apple cubes correlated with total phenolic content.
- Taxon
- appleMalus domesticae0
- Treatment
- ascorbic acide0
- Outcome
- Color changese0
- Qualifier
- total phenolic contente0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Color changes, determined by absorbance at 420 nm (soluble pigments) and lightness (L) (insoluble pigments) of apple cubes treated with ascorbic acid were correlated with total phenolic content.”
Claim · model-written summary
PPO activity was not correlated with color parameters, browning index, or total phenolic content in ascorbic acid treated apple cubes.
- Taxon
- appleMalus domesticae1
- Treatment
- AA-treatede0
- Outcome
- PPO activitye0
- Direction
- No correlatione0
- Qualifier
- tristimulus color parameters, browning index or total phenolic contente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No correlation was observed between PPO activity and tristimulus color parameters, browning index or total phenolic content of AA-treated apple cubes.”
e1“minimally processed (MP) apple (Malus domestica, cv. Jonagored)”
The same questions in other papers
ascorbic acid · physiology: antioxidant enzymes · Malus domestica (apple)Results agree
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See all 11 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.