Flesh browning in Fuji, Cripps pink and SCS427 Elenise apples
DOI:
https://doi.org/10.52945/rac.v35i1.1179Keywords:
Fresh apple, Minimally processed foods, Browning index, Enzymatic activityAbstract
This study aimed to evaluate the flesh browning index of SCS427 Elenise, Fuji and Cripps Pink apples after cutting, simulating the preparation of minimally processed food. Two distinct experiments were performed, one using newly harvested fruits and the other after storage of 75 and 120 days at a common cold atmosphere at 1ºC. The fruits were cut in the equatorial portion and the flesh was evaluated by digital colorimetric sensors throughout 0 to 48 hours after cutting. ‘Cripps Pink’ apples presented the highest flesh browning in both experiments. Whereas ‘SCS427 Elenise’ apples showed the lowest flesh browning and took longer to reach their maximum index than the other cultivars, which means they are more recommended for minimally processed food than ‘Fuji’ and ‘Cripps Pink’ apples.
Metrics
References
ALBERTI, A.; MAFRA, L.I. Optimization of the extraction of phenolic compounds from apples using response surface methodology. Food Chemistry, v.149, p.151-158, 2014. Disponível em: http://www.sciencedirect.com/science/article/pii/S0308814613 015343. Acesso em: 28 nov. 2020.
ARGENTA, L.C. Fisiologia e tecnologia pós-colheita: Maturação, colheita e armazenagem dos frutos In: A cultura da macieira. 1 ed. Florianópolis: EPAGRI, 2002. p. 691-732,
BRANDELLI, A.; LOPES, C.H.G.L. Polyphenoloxidase activity, browning potential and phenolic content of peaches during postharvest ripening. Journal of Food Science, v.29, n.06, p.624-637, 2005.
CANTILLANO, R.F.F.; RIBEIRO, J.A.; SEIFERT, M. Efeito de Antioxidantes na Qualidade Pós-colheita de Maçãs “Royal Gala” Minimamente Processadas. Pelotas: Embrapa Clima Temperado, p.29, 2017. Disponível em: https://www.infoteca.cnptia.e mbrapa.br/infoteca/bitstream/doc/1081325/1/Boletim271.pdf. Acesso em: 28 nov 2020.
HEMACHANDRAN, A.; ANANTHARAMAN, A.; MOHAN, S.; MOHAN, G.; KUMAR, D. T.; DEY, D.; KUMAR, D.; DEY, P.; CHOUDHURY, A.; DOSS, C.G.P.; RAMAMOORTHY, S. Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples Food Chem., v.227, p.102-110, 2017. Disponível em: https://www. sciencedirect.com/science/article/abs/pii/S0308814617300419?via%3Dihub. Acesso em: 28 nov 2020.
KADER, A.A. Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. Food Technology, Chicago, p.99-104, 1986. Disponível em: http://ucce.ucdavis.edu/files/datastore/234-399.pdf. Acesso em: 13 set 2021.
LEITE, R.S.; DA SILVA, I.R.V.; OLIVEIRA, T.A.; PEIXOTO, A.P.B. Determinação de ponto crítico em curva de crescimento na dinâmica do potássio. Sigmae, v.8, n.2, p.449-456, 2019. Disponível em: https://docplayer.com.br/188191203-Determinacao-de-ponto-critico-em-curva-de-crescimento-na-dinamica-do-potassio.html. Acesso em: 30 nov 2020
MAXMEN, A. Genetically modified apple reaches US stores, but will consumers bite? Nature, v.551, n.7679, p.149–150, 2017. Disponível em: https://www.nature.com/ news/genetically-modified-apple-reaches-us-stores-but-will-consumers-bite-1.22969. Acesso em: 28 nov. 2020
MORENO, M.B.; CANTILLANO, R.F.F.; ROMBALDI, C.V.; MANICA-BERTO, R. Quality of minimally processed ‘fuji’ apple under refrigerated storage and treatment with additives. Revista Brasileira de Fruticultura, v.38, n.4, 2016. Disponível em: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000400902. Acesso em: 28 nov. 2020
OLIVEIRA, T.M.; SOARES, F.F.; PAULA, C.D.; VIANA, G.A. Uso de embalagem ativa na inibição do escurecimento enzimático de maçãs. Semina: Ciências Agrárias, v.29, n.1, p.117-128, 2008. Disponível em: https://www.researchgate.net/publication/ 277841496_Uso_de_embalagem_ativa_na_inibicao_do_escurecimento_enzimatico_de_macas. Acesso em: 20 nov. 2020
PEPA, L.S.; RODRÍGUEZ, S.D.; FERREIRA, C.S.; BUERA, M.D.P Interpretation of the color due to the ubiquitous nonenzymatic browning phenomena in foods. Color Research & Application, 2020. Disponível em: https://onlinelibrary.wiley.com/doi/abs/ 10.1002/col.22574. Acesso em: 28 nov. 2020.
POIRIER, B.C.; MATTHEIS, J.P.; RUDELL, D.R. Extending ‘Granny Smith’ apple superficial scald control following long-term ultra-low oxygen controlled atmosphere storage. Postharvest Biology and Technology, v.161, p.111062, 2020. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0925521419309032. Acesso em: 20 nov. 2020
PRESTES, A.A. Avaliação do escurecimento enzimático em maçãs híbridas: potencial tecnológico e atividade antioxidante. 2019. 111f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Estadual de Ponta Grossa, Ponta Grossa, PR, 2019
VELDERRAIN-RODRÍGUEZ, G.R.; QUIRÓS-SAUCEDA, A.E.; GONZÁLEZ AGUILAR, G.A.; SIDDIQUI, M.W.; AYALA ZAVALA, J.F. Technologies in fresh-cut fruit and vegetables. In: Minimally Processed Foods. Springer, Cham, p.79-103, 2015.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Cristiane Carlesso, Thyana Lays Brancher, Marcus Vinícius Kvitschal, Maraisa Crestani Hawerroth, Luiz Carlos Argenta
This work is licensed under a Creative Commons Attribution 4.0 International License.
