Quality and antioxidant properties of fresh-cut apple wedges from 10 cultivars during modified atmosphere packaging storage

Food Science and Technology International

Volumn 17, Issue 3, 2011, Pages 267-276

  Role C ^a   Gormley, T R ^b   Brunton, N ^a   Butler, F ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

antioxidant activity; apple; chilled storage; fresh cut; minimally processed

Indexed keywords

ANTIOXIDANT ACTIVITIES; APPLE; CHILLED STORAGE; FRESH-CUT; MINIMALLY PROCESSED;

AGENTS; CARBON DIOXIDE; CULTIVATION; GLOBAL WARMING; MODIFIED ATMOSPHERE PACKAGING; PLANTS (BOTANY);

FRUITS;

MALUS X DOMESTICA;

ANTIOXIDANT;

APPLE; ARTICLE; ATMOSPHERE; CHEMISTRY; CLASSIFICATION; FOOD ANALYSIS; FOOD PACKAGING; PHYSICAL CHEMISTRY;

ANTIOXIDANTS; ATMOSPHERE; FOOD ANALYSIS; FOOD PACKAGING; MALUS; PHYSICOCHEMICAL PHENOMENA;

EID: 79959684120     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210382448     Document Type: Article

References (43)

1. Ahvenainen R. (1996). New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Science and Technology 7: 179-187. (Pubitemid 27100943)
2. Aoac (1990). Moisture in dried fruits. In: Methods of Analysis, Vol. 15. Arlington, USA: Association of Analytical Communities, Official Method 934.06.
3. Aoac (1995). Official Methods of Analysis. 16th edn, Washington, DC: Association of Official Analytical Chemists.
4. Artes F., Gómez P.A. and Artes-Hernandez F. (2007). Physical, physiological and microbial deterioration of minimally fresh processed fruits and vegetables. Food Science and Technology International 13: 177-188. (Pubitemid 47622896)
5. Bode A.M., Cunningham L. and Rose R.C. (1990). Spontaneous decay of oxidized ascorbic acid (dehydro-L-ascorbic acid) evaluated by high-pressure liquid chromatography. Clinical Chemistry 36: 1807-1809.
6. Boyer J. and Liu R.H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal 3: 1-15.
7. Buera M.P., Lozano R.D. and Petriella C. (1985). Definition of colour in the non-enzymatic browning process. Die Farbe 32-33: 318-322.
8. Eberhardt M.V., Lee C.Y. and Liu R.H. (2004). Antioxidant activity of fresh apples. Nature 405: 903-904. (Pubitemid 30435037)
9. Garcia E. and Barret D.M. (2002). Preservative treatments for fresh-cut fruits and vegetables. In: Lamikanra O. (ed.), Fresh-Cut Fruits and Vegetables, Science, Technology and Market, Boca Raton, Florida, EEUU: CRC Press. 267-303.
10. Garcìa M.A., Martinò M.N. and Zaritzky N.E. (1998). Plasticized starch-based coatings to improve strawberry (Fragaria ananassa) quality and stability. Journal of Agricultural and Food Chemistry 46: 3758-3767. (Pubitemid 128488198)
11. George S., Brat P., Alter P. and Amiot M.J. (2005). Rapid determination of polyphenols and vitamin C in plant-derived products. Journal of Agricultural and Food Chemistry 53: 1370-1373. (Pubitemid 40322121)
12. Gil M.I. and Kader A.A. (2008). Fresh-cut fruits and vegetables. In: Tomás-Barberán F.A. and Gil M.I. (eds), Improving the Health-Promoting Properties of Fruit and Vegetable Products, Cambridge, UK: Woodhead Publishing Limited. 475-504.
13. Gorny J. R. (2003). New opportunities for fresh-cut apples. Fresh Cut 11: 14-15.
14. Goupy P., Hugues M., Boivin P. and Amiot M.J. (1999). Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds. Journal of the Science of Food and Agriculture 79: 1625-1634. (Pubitemid 29429078)
15. Huang D., Ou B. and Prior R.L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry 53: 1841-1856. (Pubitemid 40403051)
16. Iglesias I., Echeverrìa G. and Soria Y. (2008). Differences in fruit colour developement, anthocyanin content, fruit quality and consumer acceptability of eight 'Gala'apple strains. Scientia Horticulturae 119: 32-40.
17. Joseph J.A., Shukitt-Hale B. and Casadesus G. (2005). Reversing the deleterious effects of aging on neuronal communication and behavior: beneficial properties of fruit polyphenolic compounds. American Journal of Clinical Nutrition 81: 313-316.
18. Kalt W. (2005). Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of Food Science 70: 11-19.
19. Kim D.M., Smith N.L. and Lee C.Y. (1993). Quality of minimally processed apple slices from selected cultivars. Journal of Food Science 58: 1115-1117.
20. Lata B. (2007). Relationship between apple peel and the whole fruit antioxidant content: year and cultivar variation. Journal of Agricultural and Food Chemistry 55: 663-671.
21. Lata B., Trampczynska A. and Paczesna J. (2009). Cultivar variation in apple peel and whole fruit compostion. Scientia Horticulturae 121: 176-181.
22. Leja M., Mareczek A. and Ben J. (2003). Antioxidant properties of two apple cultivars during long-term storage. Food Chemistry 80: 303-307. (Pubitemid 36043895)
23. McCann M.J., Gill C.I.R., O'Brien G., Rao J.R., McRoberts W.C., Hughes P., McEntee R. and Rowland I.R. (2007). Anti-cancer properties of phenolics from apple waste on colon carcinogenesis in vitro. Food and Chemical Toxicology 45: 1224-1230. (Pubitemid 46590562)
24. Mertens-Talcott S.U., Jilma-Stohlawetz P., Rios J., Hingorani L. and Derendorf H. (2006). Absorption, metabolism, and antioxidant effects of pomegranate (Punica granatum L.) polyphenols after ingestion of a standardized extract in healthy human volunteers. Journal of Agricultural and Food Chemistry 54: 8956-8961. (Pubitemid 44797549)
25. Oszmianski J., Wolniak M., Wojdyo A. and Wawer I. (2008). Influence of apple puree preparation and storage on polyphenol contents and antioxidant activity. Food Chemistry 107: 1473-1484. (Pubitemid 350167568)
26. Ou B., Hampsch-Woodill M. and Prior R.L. (2001). Development and validation of an improved oxygen radical absorbance capacity using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry 49: 4619-4626. (Pubitemid 32988695)
27. Ponting J.D., Jackson R. and Watters G. (1971). Refrigerated apple slices: effects of pH, sulphites and calcium texture. Journal of Food Science 36: 349-350.
28. Röle C., Gormley T.R. and Butler F. (2009). Efficacy of Natureseal AS1 browning inhibitor in fresh-cut fruit salads applications with emphasis on apple wedges. Journal of Horticultural Science and Biotechnology, ISAFRUIT special issue 73 (6). 62-67.
29. Rössle C., Wijngaard H.H., Gormley T.R., Butler F. and Brunton N. (2010). Effect of storage on the content of polyphenols of minimally processed skin-on apple wedges from ten cultivars and two growing seasons. Journal of Agricultural and Food Chemistry 58: 1609-1614.
30. Rojas-Graü M.A., Tapia M.S. and Martìn-Belloso O. (2008). Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. Lebensmittel Wissenschaft und Technologie 41: 139-147. (Pubitemid 350019466)
31. Ruiz-Rodriguez A., Marìn F.R., Ocaña A. and Soler-Rivas C. (2008). Effect of domestic processing on bioactive compounds. Phytochemical Review 7: 345-384. (Pubitemid 351630384)
32. Sànchez-Moreno C. (2002). Review: methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Science and Technology International 8: 121-137. (Pubitemid 34950541)
33. Soliva-Fortuny R.C., Elez-Martìnez P. and Martìn-Belloso O. (2004). Microbiological and biochemical stability of fresh-cut apples preserved by modified atmosphere packaging. Innovative Food Science and Emerging Technologies 5: 215-224. (Pubitemid 38745379)
34. Stracke B.A., Rüfer C.E., Weibel F.P., Bub A. and Watzl B. (2009). Three-year comparison of the polyphenol contents and antioxidant capacities in organically and conventionally produced apple (Malus domestica Bork. Cultivar 'Golden Delicious'). Journal of Agricultural and Food Chemistry 57: 4598-4605.
35. Stratil P., Klejdus B. and Kuban V. (2006). Determination of total content of phenolic compounds and their antioxidant activity in vegetables - Evaluation of spectrophotometric methods. Journal of Agricultural and Food Chemistry 54: 607-616. (Pubitemid 43274092)
36. Tsao R., Yang R., Xie S., Sockovie E. and Khanizadeh S. (2005). Which polyphenolic compounds contribute to the total antioxidants activities of apple ? Journal of Agricultural and Food Chemistry 53: 4989-4995. (Pubitemid 40937625)
37. Tsao R., Yang R., Young C. and Zhu H. (2003). Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC). Journal of Agricultural and Food Chemistry 51: 6347-6353.
38. Van der Sluis A.A., Dekker M., de Jager A. and Jongen W.M.F. (2001). Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year and storage conditions. Journal of Agricultural and Food Chemistry 49: 3606-3613. (Pubitemid 32822666)
39. Wang H., Cao G. and Prior R. L. (1996). Total antioxidant capacity of fruits. Journal of Agricultural and Food Chemistry 44: 701-705. (Pubitemid 126468422)
40. Whitaker J.R. and Lee C.Y. (1995). Recent advances in chemistry of enzymatic browning: an overview. In: Lee C.Y. and Whitaker J.R. (eds), Enzymatic Browning and its Prevention, ACS Symposium Series 600, Washington, DC: ACS. 2-7.
41. Wijngaard H.H., Röle C. and Brunton N. (2008). A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants. Food Chemistry 116: 202-207.
42. Wu J., Gao H., Zhao L., Liao X., Chen F., Wang Z. and Hu X. (2007). Chemical compositional characterization of some apple cultivars. Food Chemistry 103: 88-93.
43. Wu X., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E. and Prior R.L. (2004). Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 52: 4026-4037.