Abstract
ABSTRACT: Fruit maturity is a determinative factor in maintaining the original color and, to a greater extent, the texture of minimally processed fresh‐cut apple slices. Mature‐green apples (because of their lower respiration and ethanol formation) were the most suitable to process for extending post‐cutting‐quality shelf life. Sliced apples processed at an earlier stage of ripeness, but dipped in a solution of ascorbic acid (C 6 H 8 O 6 ) and calcium chloride (CaCl 2 ) and stored under 100% N 2 , preserved their original color with minor changes. However, these processing and packaging treatments could not effectively prevent the apple slices from softening, and apple flesh underwent a progressive loss of firmness from 8.0 to 4.8 N.
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Claims 4
Claim · model-written summary
Fruit maturity determined color and especially texture retention of fresh cut apple slices.
- Taxon
- apple
Malus domesticae0 - Organ / stage
- apple slicese0
- Outcome
- original colore0
- Qualifier
- to a greater extent, the texturee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit maturity is a determinative factor in maintaining the original color and, to a greater extent, the texture of minimally processed fresh‐cut apple slices.”
Claim · model-written summary
Mature green apples had lower respiration and ethanol formation and were judged most suitable for extending post cutting shelf life.
- Taxon
- applesMalus domesticae0
- Material
- Mature‐green applese0
- Outcome
- lower respiration and ethanol formatione0
- Direction
- lowere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature‐green apples (because of their lower respiration and ethanol formation) were the most suitable to process for extending post‐cutting‐quality shelf life.”
Claim · model-written summary
Earlier ripeness apple slices treated with ascorbic acid and calcium chloride and stored under nitrogen preserved original color with minor changes.
- Taxon
- applesMalus domesticae0
- Treatment
- dipped in a solution of ascorbic acid (C 6 H 8 O 6 ) and calcium chloride (CaCl 2 ) and stored under 100% N 2e0
- Outcome
- preserved their original colore0
- Qualifier
- minor changese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sliced apples processed at an earlier stage of ripeness, but dipped in a solution of ascorbic acid (C 6 H 8 O 6 ) and calcium chloride (CaCl 2 ) and stored under 100% N 2 , preserved their original color with minor changes.”
Claim · model-written summary
Those processing and packaging treatments did not prevent apple slices from softening; firmness declined from 8.0 to 4.8 N.
- Taxon
- appleMalus domesticae0
- Treatment
- these processing and packaging treatmentse0
- Outcome
- firmnesse0
- Direction
- losse0
- Value
- 8.0 to 4.8 Ne0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“these processing and packaging treatments could not effectively prevent the apple slices from softening, and apple flesh underwent a progressive loss of firmness from 8.0 to 4.8 N.”
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