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| Simões, Adriano do Nascimento; Moreira, Silvino Intra; Mosquim, Paulo Roberto; Soares, Nilda de Fátima Ferreira; Puschmann, Rolf. |
| We studied the effects of storage temperature on the activities of phenylalanine ammonia-lyase (PAL), peroxidase (POD) and polyphenol oxidase (PPO) in minimally processed kale (Brassica oleracea var. acephala) that was stored for 15 and 9 days at 5 ± 1ºC and 10 ± 1ºC, respectively. The main visual evidence for quality loss in whole leaves was yellowing and loss of turgescence. Minimally processed leaves presented significant browning, indicating increased POD and PPO activities. The PAL activity in minimally processed leaves stored at 5ºC was fourfold higher than that of whole leaves after two days of storage. We showed that minimal processing influenced PAL, POD and PPO activities. The activity of all enzymes studied increased during storage, indicating... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brassica oleraceae cv. acephala; Escurecimento enzimático; Peroxidase; Polifenol oxidase; Fenilalanina amônioliase Fisiologia Pós-colheita Ciências Agrárias: 50000004; Fisiologia de Plantas Cultivadas: 50103067 Brassica oleracea cv. acephala; Enzymatic browning; Peroxidase; Polyphenol oxidase; Phenylalanine ammonia-lyase Fisiologia Pós-Colheita. |
| Ano: 2014 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/18123 |
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| BOMDESPACHO,Laura de Queiroz; SILVA,Bianca Tanahani Ribeiro da; Lapa-GUIMARÃES,Judite; DITCHFIELD,Cynthia; PETRUS,Rodrigo Rodrigues. |
| Abstract This study evaluated the influence of different Brazilian cultivars (RB867515/C1, SP813250/C2, RB92579/C3 and CTC02/C4) on unprocessed sugarcane juice quality by physicochemical, microbiological and enzymatic analysis. Color parameters were determined during six days at 10 °C. The experimental design was completely randomized with four treatments (cultivars) and three replicates. Significant differences were observed (p ≤ 0.05) among the juice samples from different cultivars. The pH values ranged from 5.09 to 5.25, soluble solids content from 14.13 to 18.60 ºBrix and titratable acidity from 0.035 to 0.120% of citric acid. Counts of mesophiles, psychrotrophs and molds and yeasts varied between 4.8 and 6.2 logCFU mL-1, 3.2 and 4.6 logCFU mL-1 and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Non-alcoholic beverage; Enzymatic browning; Principal components analysis. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500096 |
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| AYÓN-REYNA,Lidia Elena; AYÓN-REYNA,Lourdes Guadalupe; LÓPEZ-LÓPEZ,Martha Edith; LÓPEZ-ANGULO,Gabriela; PINEDA-HIDALGO,Karen Virginia; ZAZUETA-NIEBLA,Jorge Aurelio; VEGA-GARCÍA,Misael Odín. |
| Abstract Pineapple slices were treated with three antioxidants and stored under passive modified atmosphere packaging (MAP) to evaluate the effect of these treatments on tissue browning (percentage of dark area) and the accumulation of ascorbic acid and total phenolics. Pineapple slices were immersed in ascorbic acid (AA), isoascorbic acid (IAA), and N-acetylcysteine (NAC) solutions for 2 min, and then were packed and stored at 5 °C under air (AIR) or MAP for 15 days. Water was used as control. The application of IAA and NAC under passive MAP reduced better the tissue browning index and maintained a good quality of the slices. The use of AA and IAA increased the contents of ascorbic acid and total phenolics. The application of IAA followed by storage under... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fresh-cut; Ascorbic acid; Phenolic compounds; Enzymatic browning; Isoascorbic acid; N-acetylcysteine. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300531 |
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