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| Registros recuperados: 38 | |
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| Fuentealba,Claudia; Pedreschi,Romina; Hernández,Ignacia; Saavedra,Jorge. |
| C. Fuentealba, R. Pedreschi, I. Hernández, and J. Saavedra. 2016. A statistical approach for assessing the heterogeneity of Hass avocados subjected to different postharvest abiotic stresses. Cien. Inv. Agr. 43(3):356-365. Hass avocado (Persea americana Mill.) is marketed worldwide. Due to its complex physiology, a wide variability in postharvest ripening can be observed, i.e., heterogeneity in the number of days to reach edible ripeness. There is a need for a simple and objective method for evaluating the efficacy of postharvest treatments in the reduction of this postharvest ripening heterogeneity given the high demand of import countries for consistent quality and product homogeneity. Therefore, the aim of this study was to compare the appropriateness of... |
| Tipo: Journal article |
Palavras-chave: Avocados; Heterogeneity; Multiple comparison; Ripening; Standard deviation. |
| Ano: 2016 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202016000300002 |
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| Yang,FW; Feng,XQ. |
| Abscisic acid (ABA) plays a series of significant physiology roles in higher plants including but not limited to promote bud and seed dormancy, accelerate foliage fall, induce stomatal closure, inhibit growth and enhance resistance. Recently, it has been revealed that ABA also has an important regulator role in the growth, development and ripening of fruit. In higher plants ABA is produced from an indirect pathway from the cleavage products of carotenoids. The accumulation of endogenous ABA levels in plants is a dynamic balance controlled by the processes of biosynthesis and catabolism, through the regulation of key ABA biosynthetic gene and enzyme activities. It has been hypothesized that ABA levels could be part of the signal that trigger fruit ripening,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Abscisic acid (ABA); Biosynthesis; Catabolism; Regulation; Fruit; Ripening. |
| Ano: 2015 |
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1851-56572015000200025 |
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| Hegedüs,Attila; Pfeiffer,Péter; Papp,Nóra; Abrankó,László; Blázovics,Anna; Pedryc,Andrzej; Stefanovits-Bányai,Éva. |
| Two apricot genotypes, 'Gonci magyarkajszi' and 'Preventa' were assayed at three ripening stages for flesh color indices (L*, a*, b*, C* and Hº), contents of total phenolics and vitamin C, and both water- and lipid-soluble antioxidant capacities (ferric reducing antioxidant power; 2,2'-diphenyl-1-picrylhydrazyl scavenging activity; total radical scavenging activity; and Photochem lipid-soluble antioxidant capacity) to compare their dynamics in the accumulation of antioxidant compounds and capacities through ripening. The increase in a*, b* and C* and decrease in Hº during ripening represented a color shift from green to yellow and orange due to carotenoid accumulation. Parallel to carotenoid accumulation, contents of total phenolics and vitamin C and... |
| Tipo: Journal article |
Palavras-chave: Antioxidant capacity; Apricot; Color; Ripening; Total polyphenolic content; Vitamin C. |
| Ano: 2011 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004 |
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| Balois-Morales,Rosendo; Jiménez-Zurita,José Orlando; Alia-Tejacal,Irán; López-Guzmán,Graciela Guadalupe; Palomino-Hermosillo,Yolotzin Apatzingán; Sánchez-Herrera,Leticia Mónica. |
| Abstract The changes in concentration of vitamin C, enzymatic and antioxidant activity during the ripening of two soursop selections (G1 and G2) at room temperature (22 ºC) and refrigeration (15 ºC) with an HR 85% were evaluated. The content of soluble protein, the activity of catalase (CAT), superoxide dismutase (SOD), peroxidase (POD), the concentration of vitamin C, as well as the antioxidant activity was evaluated by DPPH, ABTS and FRAP methods. The initial soluble protein concentration of the G1 and G2 selections diminished at 22 and 15 °C during ripening. Fruits stored at 22 °C showed the highest CAT activity. The maximum activity of SOD was recorded on the sixth and fourth day in fruits stored at 22 and 15 ºC, respectively. Fruits stored at 22 °C... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Annona muricata; Ripening; Enzymatic activity; Antioxidant activity; Refrigeration. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100303 |
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| P, Rajkumar; C, Dr. Indu Rani; N, Dr.Wang; G.S.V, Dr. Raghavan. |
| A study was undertaken to classify the banana fruits based on their ripening/maturity by using zNose flavour detection technique. The quality parameters of banana fruits viz., respiratory quotient (RQ), total soluble solids (TSS), moisture content and firmness at each ripening/maturity stage were determined and the results were correlated with zNose flavour data. The principal component analysis (PCA) was used to identify the ripening/maturity stages of banana fruits and also to test the variability of the observed data. By using multiple linear regression (MLR), models were established to predict the fruit quality parameters. The coefficient of determination (r2) corresponding to the predicted respiratory quotient, total soluble solids, moisture content... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: E-Nose/Z-Nose; Banana fruits; Maturity; Ripening; PCA; MLR. |
| Ano: 2015 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3359 |
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| Hernández, A.; de Hombre, R.; Díaz, J. A.. |
| Este trabajo tuvo como objetivo determinar el comportamiento del perfil de textura en el queso cubano Patagrás durante su maduración y la influencia que ejercen su tamaño y la temperatura de maduración en dichas propiedades. Se utilizaron quesos de forma cilíndrica de 4 y 10 kg de peso. Los quesos se maduraron a 10 ± 1 ºC y 14 ± 1 ºC y se tomaron muestras a los 30, 60 y 90 días de maduración, para analizar el perfil de textura con el texturómetro INSTRON. Se concluyó que durante la maduración del queso aumentan la dureza y la fragilidad, mientras que disminuyen la elasticidad y la cohesividad. Para los quesos de 10 kg no se recomienda realizar el proceso a la temperatura de maduración de 10 ± 1 ºC, ya que sus propiedades texturales no alcanzan valores... |
| Tipo: Journal Contribution |
Palavras-chave: Temperature; Textural soil types; Ripening. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4875 |
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| Martins,José M.; Galinari,Éder; Pimentel-Filho,Natan J.; Ribeiro Jr,José I.; Furtado,Mauro M.; Ferreira,Célia L.L.F.. |
| Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April–September) and rainy season (October–March); 128 cheeses were ripened at room temperature (25 ± 4 °C), and 128 were ripened under refrigeration (8 ± 1 °C), as a control. No Listeria monocytogenes was found, but one cheese under refrigeration had Salmonella at first 15 days of ripening. However, after 22 days, the pathogen was not detected. Seventeen days was the minimum ripening... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ripening; Artisanal Minas cheese; Serro; Pathogen; Lactic acid bacteria. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100219 |
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| Nascimento-Costa,Laíse; Souza-Freitas,Wallace Edelky de; Morais,Patrícia Lígia Dantas-de; Morais,Divanóvina Laís-de; Mendonça,Vander. |
| Abstract This study aimed to evaluate the effect of nitrogen fertilization on the physical and physico-chemical characteristics and antioxidant potential of sapodilla at different stages of development. The experiment was installed at the Norfruit farm, located in the rural community of Pau Branco, Mossoró/RN, Brazil. A randomized block with two factorial schemes experimental design, was adopted. The first 5 x 6 with lost parcels, consisting of five doses of nitrogen (N) (0, 300, 600, 900 and 1200 g of N.plant-1) and six stages of fruit development; and the second 2 x 3 consisting of two levels of nitrogen (N) (0; 600 g of N plant-1) and three stages of development, both with five replications. The fruits were labeled with a 10 to 15 mm long mark in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bioactive compounds; Chemical composition of fruits; Mineral nutrition; Ripening. |
| Ano: 2017 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000400480 |
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| STEFFENS,CRISTIANO ANDRÉ; AMARANTE,CASSANDRO V.T. DO; ALVES,ERLANI O.; BRACKMANN,AURI. |
| The objective of this study was to evaluate the effect of controlled atmosphere (CA) on quality preservation of ‘Laetitia’ plums, mainly on internal breakdown, in order to determine the best CA storage conditions. Two experiments were carried out one in 2010, and another in 2011. In 2010, besides cold storage (CS; 21.0 kPa O2 + 0.03 kPa CO2), the fruits were stored under the following CA conditions (kPa O2+kPa CO2): 1+3, 1+5, 2+5, 2+10, and 11+10. In 2011, the fruits were stored under CS and CA of 1+0, 1+1, 2+1, and 2+2. The fruit stored under different CA conditions had lower respiration and ethylene production, better preservation of flesh firmness, texture and titratable acidity, lower skin red color, and lower incidence of skin cracking than the fruit... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prunus salicina; Postharvest; Ripening; Physiological disorder. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000100485 |
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| Mena-Violante,Hortencia G.; Cruz-Hernández,Adrés; Paredes-López,Octavio; Gómez-Lim,Miguel Á.; Olalde-Portugal,Víctor. |
| Bacillus subtilis BEB-13bs, a plant growth promoting rhizobacteria, has improved tomato firmness. Since firmer fruits are be expected to be more resistant to spoilage microorganisms and to have a longer shelf-life, root inoculation with this strain could be an alternative to extend tomato shelf-life. Thus, fruit texture-related changes were studied in tomato plants (Lycopersicon esculentum Mill.) inoculated with Bacillus subtilis BEB-13bs. Treatments were: 1) non-inoculated control treatment (CTL); 2) PGPR inoculated treatment (BS13). Evaluation was made at different ripening stages. Pericarp firmness and activity of poligalacturonase (PG), the major cell wall polyuronide degrading enzyme in tomato, were measured. The expression pattern of ripening-related... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lycopersicon esculentum; Aco gene expression; Firmness; PG activity; Quality; Ripening. |
| Ano: 2009 |
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952009000600001 |
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| Neves,Valdir Augusto. |
| Soluble, ionically bound peroxidase (POD) and polyphenoloxidase (PPO) were extracted from the pulp of peach fruit during ripening at 20°C. Ionically bound form was purified 6.1-fold by DEAE-cellulose and Sephadex G-100 chromatography. The purified enzyme showed only one peak of activity on Sephadex G-100 and PAGE revealed that the enzyme was purified by the procedures adopted. The purified enzyme showed a molecular weight of 29000 Da, maximum activity at pH 5.0 and at 40ºC. The calculated apparent activation energy (Ea) for the reaction was10.04 kcal/mol. The enzyme was heat-labile in the temperature range of 60 to 75ºC with a fast inactivation at 75ºC. Measurement of residual activity showed a stabilizing effect of sucrose at various temperature/sugar... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Peach peroxidases; Ripening; Purification; Kinetics; Heat stability. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000100002 |
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| Falcão,Leila D; Chaves,Eduardo S; Burin,Vivian M; Falcão,Ana Paula; Gris,Eliana F; Bonin,Valdir; Bordignon-Luiz,Marilde T. |
| The wine grape (Vitis vinifera) cv. Cabernet Sauvignon has recently been introduced at a 1160 m altitude in the São Joaquim área (Santa Catarina State, Southern Brazil). The aim of this work was to evalúate the maturation of Cabernet Sauvignon grapes subjected to a Y training system or a vertical shoot positioning trellis (VSP). Grapes were sampled at 10-day intervals throughout their maturation during two consecutive vintage years (2004-2005 and 2005-2006). Climate data were assessed. Based on the results obtained in both vintage years at maturity, titratable acidities (TA) ranged from 0.67 to 0.85 g-100 mL-1 of tartaric with the pH fluctuating between 3.49 and 3.77. The maturation Índex (total soluble solids/TA) at maturity ranged from 26 to 35, and was... |
| Tipo: Journal article |
Palavras-chave: Cabernet Sauvignon grape; Ripening; Mesoclimate; Vertical shoot positioning trellis; Y system. |
| Ano: 2008 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202008000300010 |
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| Pérez Prado, José Adán. |
| El plátano es el frutal en segundo lugar en importancia económica en México, el 95% se destina al consumo nacional y el 5% restante a la exportación. No obstante, las pérdidas por manejo postcosecha justifican buscar métodos para conservarlo. El plátano presenta cambios en volumen debido al intercambio de calor y masa, por lo que decrece su superficie bajo la contracción de los tejidos por pérdida parcial de agua. En consecuencia, todos los parámetros que dependen de cambios de dimensión interna y externa, requieren del uso de modelos de simulación mediante curvas de secado que nos permitan describir dicho comportamiento en los alimentos. Por lo anterior, el presente trabajo presenta una serie de modelos de regresión (exponencial, lineal, logarítmico y... |
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Palavras-chave: Acido cítrico; Enzimas; Obscurecimiento; Harina; Madurez; Citric acid; Enzyme; Darkening; Flour; Ripening; Maestría Tecnológica; Agroindustria. |
| Ano: 2010 |
URL: http://hdl.handle.net/10521/331 |
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| Coelho,Silvia R. M.; Werner,Simone S.; Poncio,Anna P.; Ferreira,Letícia; Nóbrega,Lúcia H. P.. |
| Banana is the most consumed fruit in the world and Brazil is the second largest producer. Despite its global position, Brazil has an average of 40% losses during the post-harvest period. So, this experiment aimed at evaluating the efficiency of post-harvest treatments to improve the storage of banana cultivars cv. 'Prata', 'Maçã' and 'Nanica'. The fruits were acquired at CEASA with green peel, and were submitted to six different treatments: T- immersion in drinking water for 3 minutes (control), H3 - hot water (50 °C for 3 minutes), H8 - hot water (50 °C for 8 minutes), HP - immersion in hypochlorite 0.2% for 3 minutes, OS - immersion in soybean oil 10% for 3 minutes, and OM - immersion in mineral oil 10% for 3 minutes. The fruits were stored at room... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Post-harvest loss; Ripening; Musa sp. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162011000400011 |
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| Kan,Tuncay; Gundogdu,Muttalip; Ercisli,Sezai; Muradoglu,Ferhad; Celik,Ferit; Gecer,Mustafa Kenan; Kodad,Ossama; Zia-Ul-Haq,Muhammad. |
| BACKGROUND: Turkey is the main apricot producer in the world and apricots have been produced under both dry and irrigated conditions in the country. In this study, phenolic compounds and vitamins in fruits of one wild (Zerdali) and three main apricot cultivars ('Cataloglu', 'Hacihaliloglu' and 'Kabaasi') grown in both dry and irrigated conditions in Malatya provinces in Turkey were investigated. RESULTS: The findings indicated that higher content of phenolic compounds and vitamins was found in apricot fruits grown in irrigated conditions. Among the cultivars, 'Cataloglu' had the highest rutin contents both in irrigated and dry farming conditions as 2855 µg in irrigated and 6952 µg per 100 g dried weight base in dry conditions and the highest chlorogenic... |
| Tipo: Journal article |
Palavras-chave: Apricot; Phytochemicals; Ripening; Irrigation; HPLC. |
| Ano: 2014 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100046 |
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| Registros recuperados: 38 | |
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