The aim of this research was the evaluation of preservative substances on biochemical (PAL and PPO activities) and nutraceutical (phenol content and antioxidant capacity) characteristics of apple fruits cv Granny Smith stored as fresh-cut products at 4°C for 7 days. The results evidenced as the used preservatives influenced the visual aspect of the fruits. In fact, whereas control showed evident visible symptoms attributable to browning immediately after the cut, fruits treated with ascorbic acid did not show any colour alterations until the end of storage. Treatment with citric acid alone or combined with CaCl2 did not reduce the browning. In the report is underlined as browning phenomenon is quite complex as evidenced by biochemical analysis. In fact, in apple fruits treated with AA is not evident a reduction in PPO activity and a similar response was observed in presence of citric acid. The presence of CaCl2 did not modify the response.
|Autori:||Tardelli F.; Degl'Innocenti E.; Massai R.; Guidi L.|
|Titolo:||Effetto di stabilizzanti su alcuni parametri biochimici di mele lavorate in IV gamma|
|Anno del prodotto:||2010|
|Appare nelle tipologie:||1.1 Articolo in rivista|