Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples (original) (raw)
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Phenolic compounds and their changes in apples during maturation and cold storage
Journal of Agricultural and Food Chemistry, 1990
Phenolic compounds have been determined by HPLC in the flesh and skin of three apple cultivars (Golden Delicious, Empire, Rhode Island Greening) during maturation and cold storage. The main phenolic compounds in all three apple cultivars were found to be epicatechin and procyanidin B,, rather than chlorogenic acid which previously had been reported as the major phenolic compound in apples. The concentration of individual phenolics in apple flesh decreased sharply during the early stage of development and then remained relatively constant during maturation and storage. There was a direct correlation between concentration of polyphenols in the flesh and in the skins. The tendency to brown decreased throughout the fruit development and maturation period.
Journal of Food Composition and Analysis, 2020
The effect of ultra-low oxygen (ULO) conditions applied during long-term storage of apples to preserve content of phenolic compounds has been studied. Contents of phenolics including gallic acid, chlorogenic acid, epicatechin, quercitrin, rutin, phloridzin, and phloretin in ten apple cultivars were determined immediately after the harvest and their changes monitored after three, five, and seven months storage in a cooled warehouse and under ULO conditions. Fast HPLC separation with UV detection using core-shell C18 column and gradient elution was applied. Different apple cultivars were tested and statistical analysis performed based on multiple hypothesis t-test with p-value cutoff adjusted by Holm-Bonferroni method. Principal component analysis was applied to further support the observations. Our results proved the benefits of ULO storage conditions for cultivars intended for longer storage. However, ULO storage conditions did not have a significant effect during short-term storage. Most of the cultivars bred for short-term storage stored in cooled or ULO conditions did not exhibit any statistical difference in the phenolics content.
Acta Horticulturae, 2015
Fruit of the cultivar 'Galaxy' and of three new apple cultivars ('Gemini', 'Renoirciv' and 'Gaia') were evaluated at 1°C in regular (RA) or controlled (CA) atmosphere during a 6-months storage. Two static CA compositions were assessed: CA1 (1.7% O 2 + 1% CO 2) and CA2 (1.2% O 2 + 1% CO 2). At harvest and after 60 and 180 days, total phenols content (TPC), chlorogenic acid (CH) and antioxidant activity (AA) (evaluated by DPPH and FRAP tests) were measured in the fruit peel and flesh. Sensory analysis for sweetness, acidity, aroma, firmness, mealiness and juiciness was carried out by a trained panel, while firmness, titratable acidity, soluble solids content, color and ethylene production were measured analytically. During storage, TPC, CH and AA increased in the flesh and in the peel of all the cultivars. The effect of controlled atmosphere on nutritional quality was cultivardependent: after 6 months, both FRAP and DPPH test showed a higher antioxidant activity in RA-stored fruit of 'Gemini' and 'Gaia', while no significant differences among storage atmospheres were reported for 'Galaxy' and 'Renoirciv'. TP, CH and AA were always highest in the peel than in the flesh. Storage time, storage treatments and cultivar had a significant effect on sensory scores for firmness, mealiness and acidity while they did not affect sweetness and aroma. Sensory and instrumental results indicated that CA2 was the best treatment to maintain the quality of 'Renoirciv', 'Gemini' and 'Gaia' during a long-term storage, while in 'Galaxy' RA-storage allowed a higher perception of aroma and sweetness. All cultivars could retain their antioxidant properties during a long-term storage; a more suitable effect of the CA2 regime was observed for their sensory and instrumental quality characteristics.
Postharvest Biology and Technology, 2003
A diverse array of fruit and vegetable constituents including vitamins such as C, E and A, phytochemicals such as folates, glucosinolates, carotenoids, flavonoids and phenolic acids, lycopene, selenium and dietary fibres form an antioxidant network that is essential in maintaining human health. In two apple cultivars, we showed that flavonoids are stable after harvest and there were no losses during storage in air and controlled atmosphere (CA) conditions and during shelf life. Thus the health benefits of phenolics in apples should be maintained during long-term storage. However, more research is required to evaluate the effects of storage conditions and post-harvest handling on the retention of other health-related compounds in fruits and vegetables. # .eg (M.A. Awad).
Food Research International, 2004
Modified atmosphere packaging (MAP) with non-conventional gas mixtures in combination with non-sulphite dipping was tested during refrigerated storage on minimally processed (MP) apple slices for the physico-chemical characteristics. 'Golden Delicious' apple slices were dipped in an aqueous solution of 0.5% of ascorbic acid (AA), 0.5% of citric acid (CA), and 0.5% of calcium chloride (CC) to slow down the enzymatic browning. Apple slices were sealed in polypropylene boxes and conditioned in air (control) and in three different modified atmospheres (MAs) composed of 90% N 2 , 5% O 2 , 5% CO 2 (A), 90% N 2 O, 5% O 2 , 5% CO 2 (B) or 65% N 2 O, 25% Ar, 5% O 2 , 5% CO 2 (C). The packed apple samples were stored at 4°C for 12 days and pH, soluble solids content, weight loss, CO 2 production, O 2 consumption, texture changes, surface colour (whitening index, hue angle and chroma) and percentage of browning area were monitored. Beneficial effects of B and C MAP were found on enzymatic browning together with an increase of initial firmness and total soluble solid content. Atmospheres with high argon and nitrous oxide levels are shown some beneficial effect on the product quality during the 10 days period of storage, compared to control.
Changes in nutritional properties of minimally processed apples during storage
Postharvest Biology and Technology, 2006
The effects of an antioxidant dipping treatment (in an aqueous solution of 1% ascorbic acid (AA) and 1% citric acid for 3 min) and of modified atmosphere (90% N 2 O, 5% O 2 and 5% CO 2 ) packaging (MAP) on some functional properties of minimally processed apples have been investigated. In particular, AA and total polyphenol (TP) contents and the overall antioxidant power of the product were monitored during 8 days of low temperature storage. Colour, texture and some chemical indices associated with the ripening stage of the product (titrable acidity and soluble solids content) were also evaluated. As a consequence of the anti-browning treatment, the AA content of dipped samples was about 20-fold higher than not treated samples at the beginning of storage and remained higher until the sixth day of refrigeration. Moreover, the dipping treatment resulted in an increase in the apple slice antioxidant activity, while MA had a negative effect on AA levels. As shown by the positive correlation between the AA and TP results, TP levels were higher for treated samples compared to those not treated over the whole storage period, because of the reducing action of AA that prevented a high level of TP degradation. Results of the other physico-chemical parameters investigated confirmed the synergistic preservative effect on the colour of MA, together with the dipping treatment, while structural decay of fruit tissue was evident due to the anti-browning chemical agents used.
Changes in the inner quality parameters of apple fruit from technological to edible maturity
Acta agriculturae Slovenica, 2000
The changing dynamics of organic acids, sugars, phenolics and antioxidant potential in apples from technological to edible maturity was studied. During the time of storage, the content of citric and malic acids generally decreased. The content of sucrose, fructose and glucose decreased significantly in some varieties, while it increased in others. The content of total sugars changed only slightly over the storage period. In the apple pulp, the content level of single phenolics generally changed to a minor extent during storage. In the peel, the content levels of the rutin and quercetin-3rhamnoside flavonoids remained generally constant during storage, while the level of p-coumaric acid increased slightly; on the other hand, the content levels of epicatechin and catechin decreased. In the pulp of most cultivars, there was no significant decrease in total phenolics at edible maturity. In contrast, the apple peel usually has a higher content level of total phenolics at edible maturity than at the time of technological maturity. Therefore, the antioxidant activity of the peel increased from technological to edible maturity.
Food Control, 2017
The objective of the present study was to determine the shelf-life of minimally-processed fresh-cut apples treated with anti-browning agents under modified atmosphere packaging. Shelf-life is calculated by application of mathematical models with product quality attributes such as: pH; soluble solids content (SSC); CIELab color parameters; sensory evaluation; and microbial spoilage (Salmonella spp., Staphylococcus aureus, Sulfite-Reducing Clostridium, Enterobacteriacae, Escherichia coli, Aerobic mesophilic bacteria (AMB), yeast, mold, Listeria monocytogenes). Golden Delicious and Cripps Pink apple cultivars were individually treated with one of several anti-browning treatments and packaged in a modified atmosphere (N 2 =90.5%; CO 2 =2.5%; O 2 =7%), and stored at 4 °C. The treatments were; 1) non-treated (control); 2) dipping in a mixture of ascorbic and citric acids for 3 min with and without ultrasound (40 kHz, 3 min) treatment; and 3) Ca-ascorbate with/without ultrasound (40 kHz, 3 min) treatment. Results revealed that Cripps Pink was the most suitable variety for minimally-processed fresh-cut product. All the investigated treatments were equally effective in improving the quality of the product compared to the control. Shelf-life predictive models were developed based on the following quality attributes: apple cultivar, anti-browning treatment, color parameters, sensory evaluation, pH, and SSC. Maximum growth rates for Enterobacteriacae and Aerobic mesophilic bacteria were 0.25±0.02 log CFU/g/day and 0.46±0.02 log CFU/g/day, respectively. In order to optimize fresh-cut production, these models can be useful tool for predicting the longest shelf-life time with monitoring microbial activity during production. All models are freely available on-line ("Anti-browning Apple Calculator-C.A.P.P.A.B.L.E. © "; apple.pbf.hr or 31.147.204.87).
Postharvest Biology and Technology, 2008
Standard quality parameters, consumer acceptability, emission of volatile compounds and ethylene production of 'Mondial Gala ® ' apples (Malus × domestica Borkh.) were determined in relation to storage atmosphere, storage period and shelf-life period. Fruit were harvested at the commercial date and stored in AIR (21 kPa O 2 :0.03 kPa CO 2 ) or under three different controlled atmospheres (CAs): LO (2 kPa O 2 :2 kPa CO 2 ), ULO1 (1 kPa O 2 :1 kPa CO 2 ), or ULO2 (1 kPa O 2 :2 kPa CO 2 ). Fruit samples were analysed after 12 and 26 weeks of storage plus 1 or 7 d at 20 • C.
Journal of applied botany and food quality, 2019
The effect of mild sunburn damage on three apple cultivars: Brookfield®, Granny Smith and Fuji from conventional and organic orchards in the 6th Region of Chile were evaluated in 2012/2013. Total and specific phenols, antioxidant capacity and ripeness of the fruit were assessed at harvest and different time of conventional cold storage: after one, two and four months. According to the results, the peel of all the cultivars have their own property and the response to sunburn damage is independent of the type of management. Phenolic compounds content in the peel of sun-damaged apples at harvest was twice as high in comparison with the peel of healthy fruit. After four months, the apples with mild damage under this conditionhad higher phenolic compounds and antioxidant content than healthy fruit at harvest. Considering these successful results, a new category of “sunny – apple”, we propose that has a higher content of antioxidantcompounds.