Abstract
BACKGROUND: A study was conducted to determine the polyphenol oxidase (PPO) activity and changes in surface color and hydroxymethylfurfural (HMF) content in fresh and pre-frozen peach slices stored at different temperatures. In this study, fresh (F) and pre-frozen (P) peaches were subjected to one of four treatments: (i) no treatment (N); (ii) blanching in boiling (96 °C ± 4 °C) water (B); (iii) dipping in 2% l-ascorbic acid and 2% citric acid (AC); or (iv) blanching placed in boiling water, cooling and dipping in 2% ascorbic acid and 2% citric acid (BAC). Peaches from each treatment group were held at -7, -9, or - 12 °C for 21 days. RESULTS: After 21 days of storage, PPO activity and browning was greater in peaches stored at -7 °C than the PPO activity and browning of peaches stored at -9 °C and - 12 °C. Overall, lightness (L*), yellowness (b*), chroma (c*) and hue (h*) decreased while redness (a*) increased during storage. The BAC peaches had less discoloration and lower PPO activity than peach slices exposed to other treatments. Non-enzymatic browning (HMF indicator) was more pronounced for blanched peaches during storage than unblanched peaches. Pretreatment of blanched peaches with ascorbic and citric acid reduced browning during 21 days at frozen storage for peaches held at -9 °C or - 12 °C. CONCLUSION: Storage at -12 °C significantly reduced browning and HMF formation in both blanched and unblanched peach slices in comparison with -7 °C storage. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Claims 9
Claim · model-written summary
Storage at -7 °C gave greater PPO activity and browning than storage at -9 °C and -12 °C.
- Taxon
- peaches
Prunus persicae2 - Treatment
- stored at -7 °Ce2
- Outcome
- PPO activity and browninge2
- Direction
- greatere2
- Comparator
- -9 °C and - 12 °Ce2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“After 21 days of storage, PPO activity and browning was greater in peaches stored at -7 °C than the PPO activity and browning of peaches stored at -9 °C and - 12 °C”
Claim · model-written summary
The BAC treatment gave less discoloration than other treatments in peaches.
- Taxon
- peachesPrunus persicae3
- Treatment
- BACe3
- Outcome
- discoloratione3
- Direction
- lesse3
- Comparator
- other treatmentse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The BAC peaches had less discoloration and lower PPO activity than peach slices exposed to other treatments”
Claim · model-written summary
The BAC treatment gave lower PPO activity than other treatments in peaches.
- Taxon
- peachesPrunus persicae3
- Treatment
- BACe3
- Outcome
- PPO activitye3
- Direction
- lowere3
- Comparator
- other treatmentse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The BAC peaches had less discoloration and lower PPO activity than peach slices exposed to other treatments”
Claim · model-written summary
Pretreatment of blanched peaches with ascorbic and citric acid reduced browning during 21 days of frozen storage at -9 °C or -12 °C.
- Taxon
- peachesPrunus persicae4
- Treatment
- Pretreatment of blanched peaches with ascorbic and citric acide4
- Outcome
- browninge4
- Direction
- reducede4
- Qualifier
- -9 °C or - 12 °Ce4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Pretreatment of blanched peaches with ascorbic and citric acid reduced browning during 21 days at frozen storage for peaches held at -9 °C or - 12 °C”
Claim · model-written summary
Storage at -12 °C significantly reduced browning and HMF formation in blanched and unblanched peach slices compared with -7 °C storage.
Verbatim
e5“Storage at -12 °C significantly reduced browning and HMF formation in both blanched and unblanched peach slices in comparison with -7 °C storage”
Claim · model-written summary
Non-enzymatic browning (HMF indicator) was more pronounced for blanched peaches during storage than for unblanched peaches.
- Taxon
- peachesPrunus persicae6
- Treatment
- blanchede6
- Outcome
- Non-enzymatic browning (HMF indicator)e6
- Direction
- more pronouncede6
- Comparator
- unblanched peachese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“Non-enzymatic browning (HMF indicator) was more pronounced for blanched peaches during storage than unblanched peaches”
Claim · model-written summary
During storage, lightness (L*), yellowness (b*) and chroma (c*) of peaches decreased.
- Taxon
- peachesPrunus persicae1
- Outcome
- lightness (L*), yellowness (b*), chroma (c*)e7
- Direction
- decreasede7
- Qualifier
- during storagee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh (F) and pre-frozen (P) peaches were subjected to one of four treatments”
e7“Overall, lightness (L*), yellowness (b*), chroma (c*) and hue (h*) decreased while redness (a*) increased during storage”
Claim · model-written summary
During storage, hue (h*) of peaches decreased.
- Taxon
- peachesPrunus persicae1
- Outcome
- hue (h*)e7
- Direction
- decreasede7
- Qualifier
- during storagee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh (F) and pre-frozen (P) peaches were subjected to one of four treatments”
e7“Overall, lightness (L*), yellowness (b*), chroma (c*) and hue (h*) decreased while redness (a*) increased during storage”
Claim · model-written summary
During storage, redness (a*) of peaches increased.
- Taxon
- peachesPrunus persicae1
- Outcome
- redness (a*)e7
- Direction
- increasede7
- Qualifier
- during storagee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh (F) and pre-frozen (P) peaches were subjected to one of four treatments”
e7“Overall, lightness (L*), yellowness (b*), chroma (c*) and hue (h*) decreased while redness (a*) increased during storage”
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See all 8 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.