https://nova.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:9415 Wed 11 Apr 2018 16:08:13 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:19077 NO gas > phosphate buffer > water > untreated. Apple slices dipped in chlorogenic acid dissolved in water showed surface browning soon after application but dipping in DETANO solution negated the effect of chlorogenic acid whether applied before or after dipping in chlorogenic acid solution while the buffer and NO gas were also effective. It is suggested that an increase in phenols occurs on the apple surface soon after cutting, possibly as a defensive mechanism of the apple to limit damage to surface cells. The effectiveness of the applied treatments to inhibit development of surface browning may relate to their ability to minimize the level of phenols active on the cut surface possibly in conjunction with a reduced PPO activity.]]> Sat 24 Mar 2018 08:05:19 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:25705 sulfate > nitrate with no difference between sodium, potassium and calcium ions. The effectiveness of sodium halides on browning was fluoride > chloride = bromide > iodide = control. Polyphenol oxidase (PPO) activity of tissue extracted from chloride- and fluoride-treated slices was not different to control but when added into the assay solution, NaF > NaCl both showed lower PPO activity at pH 3-5 compared to control buffer. The level of polyphenols in treated slices was NaF > NaCl > control. Addition of chlorogenic acid to slices enhanced browning but NaCl and NaF counteracted this effect. There was no effect of either halide salt on respiration, ethylene production, ion leakage, and antioxidant activity. Conclusion: Dipping apple slices in NaCl is a low cost treatment with few impediments to commercial use and could be a replacement for other anti-browning additives.]]> Sat 24 Mar 2018 07:28:22 AEDT ]]>