Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment

Tappi Silvia; Ragni Luigi; Tylewicz Urszula; Romani Santina; Ramazzina Ileana; Rocculi Pietro

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Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment

机译：不同品种鲜切苹果对冷气等离子体处理的褐变反应

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摘要

The present work aims to study the effects of cold gas plasma on some quality parameters of apple slices belonging to four different cultivars (Pink Lady (R), Fuji, Red Delicious and Modi (R)), with particular attention to polyphenoloxidase (PPO) inhibition and related changes in colour and visual quality.

机译：目前的工作旨在研究冷气等离子体对属于四种不同品种的苹果切片的一些质量参数的影响（粉红色女士（R），富士，红美味和修正（R）），特别注意多酚氧化酶（PPO）抑制和相关变化颜色和视觉质量。

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来源
《Innovative Food Science & Emerging Technologies》 |2019年第2019期|共7页
作者
Tappi Silvia; Ragni Luigi; Tylewicz Urszula; Romani Santina; Ramazzina Ileana; Rocculi Pietro;
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作者单位

Univ Bologna Alma Mater Studiorum Dept Agr &

Food Sci Pzza Goidanich 60 Cesena FC Italy;

Univ Bologna Alma Mater Studiorum Dept Agr &

Food Sci Pzza Goidanich 60 Cesena FC Italy;

Univ Bologna Alma Mater Studiorum Interdepartmental Ctr Agri Food Ind Res Pzza Goidanich 60 Cesena FC Italy;

Univ Bologna Alma Mater Studiorum Dept Agr &

Food Sci Pzza Goidanich 60 Cesena FC Italy;

Univ Parma Dept Biomed Biotechnol &

Translat Sci Via A Gramsci 14 I-43126 Parma PR Italy;

Univ Bologna Alma Mater Studiorum Dept Agr &

Food Sci Pzza Goidanich 60 Cesena FC Italy;

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原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
Fresh-cut apples; Pink lady (R); Fuji; Modi (R); Red delicious; Cold plasma; Enzymatic browning;

机译：鲜切苹果;粉红色的女士（r）;富士;modi（r）;红色美味;冷等离子体;酶促褐变;

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专利

1. Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment [J] . Tappi Silvia, Ragni Luigi, Tylewicz Urszula, Innovative Food Science & Emerging Technologies . 2019,第期

机译：不同品种鲜切苹果对冷气等离子体处理的褐变反应
2. Effects of exogenous gamma-aminobutyric acid treatment on browning and food-borne pathogens in fresh-cut apples [J] . Gao Haiyan, Wu Shiyuan, Zeng Qing, Postharvest Biology and Technology . 2018,第期

机译：外源性γ-氨基丁酸治疗对鲜切苹果的褐变和食品传播病原体的影响
3. Effect of Cold Plasma Treatment on the Functional Properties of Fresh-Cut Apples [J] . Ramazzina Ileana, Tappi Silvia, Rocculi Pietro, Journal of Agricultural and Food Chemistry . 2016,第42期

机译：等离子冷处理对鲜切苹果功能特性的影响
4. Use of cold plasma treatment of gastroenterological desease in vivo #x2013;a pilot study in mice [C] . IEEE International Conference on Plasma Science . 2009

机译：使用冷等离子体治疗胃肠学中的胃肠学休眠在小鼠中的试验研究
5. The effect of MCP on the quality of fresh-cut apples and the development of MCP controlled release devices. [D] . Tanprasert, Krittika. 2005

机译：MCP对鲜切苹果质量的影响以及MCP控释装置的发展。
6. Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices [O] . Luna Shrestha, Boris Kulig, Roberto Moscetti, 2020

机译：优化物理和化学处理以控制鲜切苹果切片的褐变和酶活性
7. EFFECT OF ANTIBROWNING AGENTS ON COLOR AND RELATED ENZYMES IN FRESH-CUT APPLES DURING COLD STORAGE [O] . V. CHIABRANDO, G. GIACALONE 2011

机译：抗血管贮藏在冷藏过程中鲜切苹果颜色和相关酶的影响

Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment

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