Changes in nutritional properties of minimally processed apples during storage

Cocci, Emiliano; Rocculi, Pietro; Romani, Santina; Rosa, Marco Dalla

doi:10.1016/j.postharvbio.2005.12.001

Cited by 122 publications

(89 citation statements)

References 32 publications

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“…This may be explained by a different phenolic profile, 3,31,32 leading to a different antioxidant activity, and by the contribution of the ascorbic acid. 33,34 Catanese was, in fact, www.interscience.wiley.com/jsfa together with Violetto Foggiano, the cultivar with the highest vitamin C content. Antioxidant activity was also very high for cultivars Violetto Sardo and Violetto Foggiano.…”

Section: Discussionmentioning

confidence: 99%

Screening quality and browning susceptibility of five artichoke cultivars for fresh‐cut processing

et al. 2009

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BACKGROUND: Artichoke is a rich source of bioactive compounds, mainly phenols, in the Mediterranean diet, but its consumption is limited by the complexity of time-consuming trimming operations. Fresh-cut processing would therefore add convenience to its consumption, even though the severity of post-cutting browning of artichoke pieces is still a major problem. Since susceptibility to browning may vary widely among genotypes, the choice of the cultivar is a very critical step in the fresh-cut process. In this study, five different Italian cultivars (C3, Catanese, Tema, Violetto Foggiano and Violetto Sardo) were screened for their initial quality and composition, and their post-cutting performance during storage at 5• C and 20 • C.

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Section: Discussionmentioning

confidence: 99%

Screening quality and browning susceptibility of five artichoke cultivars for fresh‐cut processing

et al. 2009

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“…It is obvious that the fruit firmness did not change depending on harvest time, but it was decreasing during the storage time; then, the apple stored to 14 weeks had maximal value (8.53 cm 72 ) and after 30 weeks the minimum was (6.78 kg cm 72 ). Moreover, the other acceptability studies have confirmed decreasing fruit firmness after storage (Aaby et al, 2001;Cocci, Rocculi, Romani, & Rosa, 2006;Echeverrı´a et al, 2004;Lo´pez et al, 2006).…”

Section: Resultsmentioning

confidence: 83%

Influence of harvest time and storage duration on “Cripps Pink” apple cultivar (Malus×domesticaBorkh) quality parameters Influencia del tiempo de cosecha y duración en almacenamiento en los parámetros de calidad de la variedad de manzana Cripps Pink (Malus×domesticaBorkh)

Kovač

Babojelić

Pavičić

et al. 2010

CyTA - Journal of Food

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“…Similar results were also observed in other studies, where minimal changes in content of phenolic were observed in fresh-cut apple treated by this browning inhibitor (Rößle et al, 2009). Cocci et al (2006) observed that there is positive correlation between ascorbic acid and content of TP due to reducing of ascorbic acid activity that prevents a degradation of phenolic compounds. In our case Pearson correlation coefficient between the content of vitamin C and TP r = 0.76 was observed.…”

Section: Figure 2 Changes Of Whiteness Index In Fresh Cut Apples Slimentioning

confidence: 97%

Application of different anti-browning agents in order to preserve the quality of apple slices

Krasnova¹,

Mišina²,

Segliņa³

et al. 2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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Apple cultivar 'Auksis' was chosen for testing in the research of anti-browning efficiency by slicing and treating them with anti-browning agents: solutions of sea buckthorn, quince and currant juices and NatureSeal® AS1. Therefore, impact of the treatment by sea buckthorn, quince and white currant diluted juice, and solution of 4% and 5% antioxidant NatureSeal® AS1 on browning of fruit slices was evaluated. Strained apple slices were packed into polypropylene boxes and stored in refrigerator for 12 days at 4 °C temperature. During storage samples were analysed every third day by estimating changes in colour, content of vitamin C, total phenolic content, antioxidant activity (FRAP, DPPH). The best results of efficiency for used anti-browning agents on the quality of fresh-cut apple slices were reached by treating them with 5% NatureSeal® AS1 solution. The selected anti-browning agent provided higher content of vitamin C, phenolic compounds, antioxidant activity (FRAP, DPPH) in the product, as well as maintained initial light colour of apple slices in comparison with other anti-browning agents.

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Changes in nutritional properties of minimally processed apples during storage

Cited by 122 publications

References 32 publications

Screening quality and browning susceptibility of five artichoke cultivars for fresh‐cut processing

Screening quality and browning susceptibility of five artichoke cultivars for fresh‐cut processing

Influence of harvest time and storage duration on “Cripps Pink” apple cultivar (Malus×domesticaBorkh) quality parameters Influencia del tiempo de cosecha y duración en almacenamiento en los parámetros de calidad de la variedad de manzana Cripps Pink (Malus×domesticaBorkh)

Application of different anti-browning agents in order to preserve the quality of apple slices

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