Diphenylamine and pre-slicing storage effects on the responses of apple slices to elevated CO2 atmospheres |
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| Affiliation: | 1. Department of Food Science, Cornell University, Ithaca, NY 14853, USA;2. Department of Horticulture, Cornell University, Ithaca, NY 14853, USA;1. Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal;2. Graduate Program in Human Aging, University of Passo Fundo, Passo Fundo, RS, Brazil;3. iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal;4. CEDOC – Chronic Diseases Research Center, Faculdade de Ciências Médicas, Universidade Nova de Lisboa, Lisboa, Portugal;5. Department of Neurodegeneration and Restorative Research, Center for Nanoscale Microscopy and Molecular Physiology of the Brain, Center for Biostructural Imaging of Neurodegeneration, University Medical Center Göttingen, Waldweg 33, 37073 Göttingen, Germany;1. State Key Laboratory for Mechanical Behavior of Materials, School of Materials Science and Engineering, Xi’an Jiaotong University, Xi’an 710049, China;2. Provincial Key Lab of Advanced Welding Technology, Jiangsu University of Science and Technology, Zhenjiang 212003, China;1. III Department of Lung Diseases, National Tuberculosis and Lung Diseases Research Institute, Poland;2. Department of Genetics and Clinical Immunology, National Tuberculosis and Lung Diseases Research Institute, Poland;3. I Department of Lung Diseases, National Tuberculosis and Lung Diseases Research Institute, Poland;1. Beijing Laboratory of Advanced Information Network, Beijing University of Posts and Telecommunications, Beijing, 100876, China;2. Beijing Advanced Innovation Center for Future Internet Technology, Beijing University of Technology, Beijing 100124, China;1. Huawei Technologies Duesseldorf GmbH, Riesstr. 25, 80992 Munich, Germany;2. Telefónica I+D, c/ Don Ramón de la Cruz, 84, 28006 Madrid, Spain;3. CNIT and Politecnico di Milano, via Ponzio 34/5, 20131 Milan, Italy;4. Technische Universitaet Dortmund, Chair for High Frequency Technology, Friedrich-Woehler-Weg 4, 44227 Dortmund, Germany |
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| Abstract: | The effect of treatment with diphenylamine (DPA) and duration of postharvest storage of whole apple fruit on the responses of fresh-cut apple slices to elevated CO2 storage atmospheres has been investigated. On the day of harvest, ‘McIntosh’, ‘Empire’ and ‘Delicious’ apples were untreated or dipped in DPA, and were held at 0.5 °C overnight or for 6 weeks before slicing. Slices were then stored at 0, 15, 30, 45 or 60% CO2 in 1% O2 (balance N2), atmospheres. Color, firmness and accumulation of acetaldehyde, ethanol and ethyl acetate of the slices were measured. Generally slices were lighter (higher L* values) when stored in elevated CO2 atmospheres, but atmosphere and DPA effects varied by cultivar and were affected by pre-slice storage time. Slices prepared from stored fruit were softer compared with slices prepared at harvest. Slice firmness was not affected consistently by CO2 or DPA concentration, whether they were prepared at harvest or after storage. The effects of increasing CO2 concentration on acetaldehyde and ethanol accumulations were variable, being affected by cultivar and storage period. DPA treatment did not affect acetaldehyde accumulation of any cultivar, or ethanol accumulation of slices prepared from fruit at harvest. However, DPA-treated ‘Empire’ and ‘Delicious’ apples stored before slicing accumulated less ethanol compared with untreated fruit. Storage of apples before processing increased the accumulation of fermentation volatile compounds by cut apples under storage atmosphere conditions. |
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