{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T23:54:38Z","timestamp":1785369278745,"version":"3.55.0"},"reference-count":44,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2014,6,27]],"date-time":"2014-06-27T00:00:00Z","timestamp":1403827200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2015,3,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The postharvest life of fresh\u2010cut apple slices is limited by browning on cut surfaces. Dipping in halide salt solutions was examined for their inhibition of surface browning on \u2018Granny Smith\u2019 apple slices and the effects on biochemical factors associated with browning.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Delay in browning by salts was greatest with chloride = phosphate &gt; sulfate &gt; nitrate with no difference between sodium, potassium and calcium ions. The effectiveness of sodium halides on browning was fluoride &gt; chloride = bromide &gt; iodide = control. Polyphenol oxidase (<jats:styled-content style=\"fixed-case\">PPO<\/jats:styled-content>) activity of tissue extracted from chloride\u2010 and fluoride\u2010treated slices was not different to control but when added into the assay solution, <jats:styled-content style=\"fixed-case\">NaF<\/jats:styled-content> &gt; <jats:styled-content style=\"fixed-case\">NaCl<\/jats:styled-content> both showed lower <jats:styled-content style=\"fixed-case\">PPO<\/jats:styled-content> activity at <jats:styled-content style=\"fixed-case\">pH<\/jats:styled-content> 3\u20135 compared to control buffer. The level of polyphenols in treated slices was <jats:styled-content style=\"fixed-case\">NaF<\/jats:styled-content> &gt; <jats:styled-content style=\"fixed-case\">NaCl<\/jats:styled-content> &gt; control. Addition of chlorogenic acid to slices enhanced browning but <jats:styled-content style=\"fixed-case\">NaCl<\/jats:styled-content> and <jats:styled-content style=\"fixed-case\">NaF<\/jats:styled-content> counteracted this effect. There was no effect of either halide salt on respiration, ethylene production, ion leakage, and antioxidant activity.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Dipping apple slices in <jats:styled-content style=\"fixed-case\">NaCl<\/jats:styled-content> is a low cost treatment with few impediments to commercial use and could be a replacement for other anti\u2010browning additives. The mode of action of <jats:styled-content style=\"fixed-case\">NaCl<\/jats:styled-content> and <jats:styled-content style=\"fixed-case\">NaF<\/jats:styled-content> is through decreasing <jats:styled-content style=\"fixed-case\">PPO<\/jats:styled-content> activity resulting in reduced oxidation of polyphenols. \u00a9 2014 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.6766","type":"journal-article","created":{"date-parts":[[2014,6,4]],"date-time":"2014-06-04T14:06:13Z","timestamp":1401890773000},"page":"945-952","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Effect of halide salts on development of surface browning on fresh\u2010cut \u2018Granny Smith\u2019 (<i>Malus<\/i> \u00d7 <i>domestica<\/i> Borkh) apple slices during storage at low temperature"],"prefix":"10.1002","volume":"95","author":[{"given":"Yongxin","family":"Li","sequence":"first","affiliation":[{"name":"School of Environmental &amp; Life Sciences University of Newcastle  Ourimbah NSW 2258 Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ron B H","family":"Wills","sequence":"additional","affiliation":[{"name":"School of Environmental &amp; Life Sciences University of Newcastle  Ourimbah NSW 2258 Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"John B","family":"Golding","sequence":"additional","affiliation":[{"name":"School of Environmental &amp; Life Sciences University of Newcastle  Ourimbah NSW 2258 Australia"},{"name":"New South Wales Department of Primary Industries  Ourimbah NSW 2258 Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roksana","family":"Huque","sequence":"additional","affiliation":[{"name":"School of Environmental &amp; Life Sciences University of Newcastle  Ourimbah NSW 2258 Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2014,6,27]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2010.04.001"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2003.12.008"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf000771m"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf980712x"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1991.tb08647.x"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1999.tb15058.x"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0925-5214(99)00048-4"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0925-5214(98)00091-X"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2011.03.005"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.03.032"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.1993.tb00223.x"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(00)00274-0"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408399409527653"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/0924-2244(92)90131-F"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2004.05.001"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2006.07.006"},{"key":"e_1_2_6_18_1","doi-asserted-by":"crossref","first-page":"75","DOI":"10.21273\/HORTSCI.10.1.75","article-title":"Postharvest application of calcium as a control for storage breakdown of apples","volume":"10","author":"Scott KJ","year":"1975","journal-title":"HortScience"},{"key":"e_1_2_6_19_1","first-page":"137","article-title":"Retardation of ripening of mangoes by postharvest application of calcium","volume":"58","author":"Tirmazi SIH","year":"1981","journal-title":"Trop Agric"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0925-5214(00)00079-X"},{"key":"e_1_2_6_21_1","first-page":"24","article-title":"Effect of coating and wrapping materials on the shelf life of apple (Malus domestica cv. 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