Abstract
Abstract The effect of dipping and vacuum impregnation (VI) pretreatments with lemon juice solution on the quality and stability of organic and conventional frozen apples was investigated. Fresh apples were characterized; organic apples showed, at equal starch and ripeness index, a lower sugar content, and higher acidity than conventional ones. The polyphenol content was slightly higher in organic apples than in conventional ones while polyphenoloxidase activity was similar. No differences in color and firmness were evidenced. Dipping affected organic and conventional apples’ color by determining an increase of lightness (ΔL * ≈ 4) and h° (Δh° ≈ 6) parameters. VI reduced the lightness of apples (ΔL * ≈ −3) but the addition of lemon juice counterbalanced the lightness reduction by increasing ΔL * from 3 to 1.5 ca. Pretreatments did not affect the firmness of organic fruits while impaired that of the conventional ones ( 26% on average), likely due to different fruit matrix porosity and cell wall composition. Freezing (−40 °C) and frozen storage (up to 300 days) dramatically reduced the firmness of organic (42%) and conventional products (58%). At equal pretreatment and storage time (that is, 15, 30, 300 days), higher firmness retention was evidenced in organic apples than in conventional ones. All through frozen storage, VI was shown to better preserve the mechanical properties of organic apples than that of conventional ones. Both freezing and frozen storage reduced the hue of frozen apple products by up to 8% due to browning reactions. Lemon juice addition increased the hue of both frozen samples and thawed samples by about 2% all through storage time.
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Claims 17
Claim · model-written summary
Organic apples had less sugar than conventional apples at matched ripeness.
- Taxon
- apples
Malus domesticae0 - Material
- organic applese0
- Outcome
- sugar contente0
- Direction
- lowere0
- Qualifier
- at equal starch and ripeness indexe0
- Comparator
- conventional onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“organic apples showed, at equal starch and ripeness index, a lower sugar content, and higher acidity than conventional ones.”
Claim · model-written summary
Organic apples had higher acidity than conventional apples.
- Taxon
- applesMalus domesticae0
- Material
- organic applese0
- Outcome
- aciditye0
- Direction
- highere0
- Comparator
- conventional onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“organic apples showed, at equal starch and ripeness index, a lower sugar content, and higher acidity than conventional ones.”
Claim · model-written summary
Organic apples had slightly more polyphenols.
- Taxon
- applesMalus domesticae0
- Material
- organic applese0
- Outcome
- polyphenol contente0
- Direction
- slightly highere0
- Comparator
- conventional onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The polyphenol content was slightly higher in organic apples than in conventional ones while polyphenoloxidase activity was similar.”
Claim · model-written summary
Polyphenoloxidase activity was similar between fruit types.
- Taxon
- applesMalus domesticat1
- Outcome
- polyphenoloxidase activitye0
- Direction
- similare0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“polyphenoloxidase activity was similar”
t1“Apples”
Claim · model-written summary
Color and firmness did not differ initially.
- Taxon
- applesMalus domesticat1
- Outcome
- color and firmnesse0
- Direction
- No differencese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No differences in color and firmness were evidenced.”
t1“Apples”
Claim · model-written summary
Dipping raised apple lightness.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Dipping affected organic and conventional apples’ color by determining an increase of lightness (ΔL * ≈ 4) and h° (Δh° ≈ 6) parameters.”
Claim · model-written summary
Dipping raised hue.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Dipping affected organic and conventional apples’ color by determining an increase of lightness (ΔL * ≈ 4) and h° (Δh° ≈ 6) parameters.”
Claim · model-written summary
Vacuum impregnation lowered apple lightness.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“VI reduced the lightness of apples (ΔL * ≈ −3)”
Claim · model-written summary
Lemon juice counterbalanced the vacuum impregnation lightness reduction.
- Taxon
- applesMalus domesticat1
- Treatment
- addition of lemon juicee0
- Outcome
- lightness reductione0
- Direction
- counterbalancede0
- Value
- from 3 to 1.5 ca.e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the addition of lemon juice counterbalanced the lightness reduction by increasing ΔL * from 3 to 1.5 ca.”
t1“Apples”
Claim · model-written summary
Pretreatments did not change organic apple firmness.
- Taxon
- applesMalus domesticat1
- Material
- organic fruitse0
- Treatment
- Pretreatmentse0
- Outcome
- firmnesse0
- Direction
- did not affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pretreatments did not affect the firmness of organic fruits”
t1“Apples”
Claim · model-written summary
Pretreatments impaired conventional fruit firmness by 26% on average.
- Taxon
- applesMalus domesticat1
- Material
- conventional onese0
- Treatment
- Pretreatmentse2
- Outcome
- firmnesse3
- Direction
- impairede0
- Value
- 26%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“impaired that of the conventional ones ( 26% on average)”
t1“Apples”
e2“Pretreatments did not affect the firmness of organic fruits”
e3“the firmness of organic fruits”
Claim · model-written summary
Freezing and storage reduced organic fruit firmness by 42%.
- Taxon
- applesMalus domesticat1
- Material
- organice0
- Treatment
- Freezing (−40 °C) and frozen storage (up to 300 days)e0
- Outcome
- firmnesse0
- Direction
- reducede0
- Value
- 42%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freezing (−40 °C) and frozen storage (up to 300 days) dramatically reduced the firmness of organic (42%) and conventional products (58%).”
t1“Apples”
Claim · model-written summary
Freezing and storage reduced conventional fruit firmness by 58%.
- Taxon
- applesMalus domesticat1
- Material
- conventional productse0
- Treatment
- Freezing (−40 °C) and frozen storage (up to 300 days)e0
- Outcome
- firmnesse0
- Direction
- reducede0
- Value
- 58%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freezing (−40 °C) and frozen storage (up to 300 days) dramatically reduced the firmness of organic (42%) and conventional products (58%).”
t1“Apples”
Claim · model-written summary
Organic apples retained more firmness than conventional apples at matched treatment and storage time.
- Taxon
- applesMalus domesticae0
- Material
- organic applese0
- Outcome
- firmness retentione0
- Direction
- highere0
- Qualifier
- At equal pretreatment and storage time (that is, 15, 30, 300 days)e0
- Comparator
- conventional onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At equal pretreatment and storage time (that is, 15, 30, 300 days), higher firmness retention was evidenced in organic apples than in conventional ones.”
Claim · model-written summary
Vacuum impregnation better preserved mechanical properties of organic than conventional apples during storage.
- Taxon
- applesMalus domesticae0
- Material
- organic applese0
- Treatment
- VIe0
- Outcome
- mechanical propertiese0
- Direction
- better preservee0
- Comparator
- conventional onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All through frozen storage, VI was shown to better preserve the mechanical properties of organic apples than that of conventional ones.”
Claim · model-written summary
Freezing and storage reduced apple hue by up to 8%.
- Taxon
- appleMalus domesticae0
- Treatment
- freezing and frozen storagee0
- Outcome
- huee0
- Direction
- reducede0
- Value
- up to 8%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both freezing and frozen storage reduced the hue of frozen apple products by up to 8% due to browning reactions.”
Claim · model-written summary
Lemon juice increased hue by about 2% in frozen and thawed apples.
- Taxon
- appleMalus domesticat1
- Treatment
- Lemon juice additione0
- Outcome
- huee0
- Direction
- increasede0
- Value
- about 2%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lemon juice addition increased the hue of both frozen samples and thawed samples by about 2% all through storage time.”
t1“Apples”
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