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A statistical approach for assessing the heterogeneity of Hass avocados subjected to different postharvest abiotic stresses Ciencia e Investigación Agraria
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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Abscisic acid and ethephon treatments applied to ‘Verdejo’ white grapes affect the quality of wine in different ways Scientia Agricola
González,Raquel; González,María-Rosa; Martín,Pedro.
ABSTRACT: Exogenous ethephon and abscisic acid (ABA) treatments are used worldwide to improve the coloring of red table grapes, but there is little information about their impact on the quality of white grapes and wines. The aim of this work was to evaluate the effects of exogenous ethephon and ABA applications at veraison on the composition of ‘Verdejo’ white grapes, and on the quality of their wines. To attain this objective, a field trial was carried out in a ‘Verdejo’/110 Richter vineyard located in north-central Spain. Two levels of ethephon (0 and 1500 mg L−1) and ABA (0 and 800 mg L−1) were sprayed on clusters at veraison, in a factorial design for three consecutive seasons. Ethephon and ABA had additive effects, decreasing titratable acidity and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitis vinifera L.; ABA; Growth regulators; Ripening; Tasting.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000500381
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Abscisic acid biosynthesis and catabolism and their regulation roles in fruit ripening Phyton
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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Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties Biol. Res.
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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Antioxidant enzymes and antioxidant activity in two soursop selections (Annona muricata L.) from Nayarit,Mexico stored at 15 °C Rev. Bras. Frutic.
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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Chemical composition of five loquat cultivars planted in Brazil Ciênc. Tecnol. Aliment.
Hasegawa,Patrícia Nagai; Faria,Adelia Ferreira de; Mercadante,Adriana Zerlotti; Chagas,Edvan Alves; Pio,Rafael; Lajolo,Franco Maria; Cordenunsi,Beatriz Rosana; Purgatto,Eduardo.
Loquat is a fruit with high market value cultivated in Southeast Brazil. Despite of this, there are little details about its quality characteristics. Fruits from five loquat cultivars, developed using genetic breeding, were analyzed to assess their compositional traits. The cultivars Centenária, Mizuho, Mizumo, Néctar de Cristal and Mizauto were selected based on their high productivity and resistance to diseases. Soluble sugars, organic acids, and carotenoids were quantified using liquid chromatography. The cultivar (cv.) with the highest total sugar concentration was Mizumo and the lowest concentration was found in Centenária. The main sugar detected was sucrose, and the malic acid was the major organic acid. Ascorbic acid was detected in small amounts....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ripening; Eriobotrya japonica; Genetic breeding; Β-carotene.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200040
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Chemometric characterization of three varietal olive oils (Cvs. cobrancosa, madural and verdeal Transmontana) extracted from olives with different maturation indices. IPB - Escola Superior Agrária
Matos, L.C.; Cunha, S.C.; Amaral, J.S.; Pereira, J.A.; Andrade, P.B.; Seabra, R.M.; Oliveira, M.B.P.P..
This paper evaluates the usefulness of three chemical parameters (compositions on tocopherols, sterols and fatty acids) as a tool to discriminate three varietal olive oils (Cvs. Cobrançosa, Madural and Verdeal Transmontana), which are permitted cultivars for the production of ‘‘Trás-os-Montes olive oil’’, a Portuguese protected designation of origin (PDO) product. The olives were collected during the year crop 2000/2001 from the same orchard, in order to eliminate the geographical and climatic influences. Lots with different maturation indices were prepared to allow the evaluation of the ripening stage on the characteristics of varietal olive oils produced from each cultivar. Statistical methods such as multivariate analysis of variance (MANOVA), principal...
Tipo: Article Palavras-chave: Portuguese virgin olive oil; Ripening; Chemometrics; PDO.
Ano: 2007 URL: http://hdl.handle.net/10198/754
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Classification of Banana Fruit Maturity using zNose CIGR Journal
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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Comportamiento del perfil de textura del queso cubano patagrás con diferentes tamaños y condiciones de maduración OceanDocs
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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Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese BJM
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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Effect of Ethylene Inhibitors on Quality Attributes of Apricot cv. Modesto and Patterson during Storage Chilean J. Agric. Res.
Valdés,Héctor; Pizarro,Melissa; Campos-Vargas,Reinaldo; Infante,Rodrigo; G. Defilippi,Bruno.
Apricot (Prunus armeniaca L.) fruit are highly susceptible to flesh softening, loss of flavor and fruit decay, particularly during postharvest storage. Most of these quality changes observed during fruit ripening are under ethylene regulation. We performed a study with the objective of determining the effect of 1-methylcyclopropene (1-MCP) and aminoethoxyvinylglycine (AVG) applications on quality attributes of Modesto and Patterson apricot cultivars. 1-MCP was applied at a rate of 1000 and 10 000 nL L-1 of SmartFresh™, and AVG at a rate 100 and 1000 mg L-1 of Retain®. Quality evaluations were performed after 20 and 30 days of cold storage and after a shelf-life period of 3-4 days at 20 °C. In general, both ethylene inhibitors were effective in reducing the...
Tipo: Journal article Palavras-chave: Ripening; Quality; 1-methylcyclopropene; Aminoethoxyvinylglycine; Aroma.
Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000200002
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Effect of nitrogen fertilization on the physical and physicochemical characteristics and antioxidant potential of sapodilla ( Manilkara zapota L. P.Royen) at different stages of development Acta Agron. (Palmira)
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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Enzyme activities and pectin breakdown of sapodilla submitted to 1-methylcyclopropene PAB
Morais,Patrícia Lígia Dantas de; Lima,Luiz Carlos de Oliveira; Miranda,Maria Raquel Alcântara de; Alves,José Donizete; Alves,Ricardo Elesbão; Silva,José Daniel.
The objective of this work was to investigate the influence of 1-methylcyclopropene (1-MCP) at 300 nL L-1 on activities of cell wall hidrolytic enzymes and pectin breakdown changes which Sapodilla (Manilkara zapota cv. Itapirema 31) cell wall undergoes during ripening. Sapodilla were treated with ethylene antagonist 1-MCP at 300 nL L-1 for 12 hours and then, stored under a modified atmosphere at 25º C for 23 days. Firmness, total and soluble pectin and cell wall enzymes were monitored during storage. 1-MCP at 300 nL L-1 for 12 hours delayed significantly softening of sapodilla for 11 days at 25º C. 1-MCP postharvest treatment affected the activities of cell wall degrading enzymes pectinmethylesterase and polygalacturonase and completely suppressed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Manilkara zapota; Beta-galactosidase; Ripening.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2008000100003
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Ethylene and fruit ripening: from illumination gas to the control of gene expression, more than a century of discoveries Genet. Mol. Biol.
Chaves,Ana Lúcia Soares; Mello-Farias,Paulo Celso de.
The effects of ethylene on plants have been recognized since the Nineteenth Century and it is widely known as the phytohormone responsible for fruit ripening and for its involvement in a number of plant growth and development processes. Elucidating the mechanisms involved in the ripening of climacteric fruit and the role that ethylene plays in this process have been central to fruit production and the improvement of fruit quality. The biochemistry, genetics and physiology of ripening has been extensively studied in economically important fruit crops and a considerable amount of information is available which ranges from the ethylene biosynthesis pathway to the mechanisms of perception, signaling and control of gene expression. However, there is still much...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Climacteric fruits; Plant hormones; Ethylene biosynthesis; Ripening; Signal transduction.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572006000300020
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Evaluation of a numerical method to predict the polyphenol contents in monovarietal olive oils. IPB - Escola Superior Agrária
Matos, L.C.; Pereira, J.A.; Andrade, P.B.; Seabra, R.M.; Oliveira, M.B.P.P..
Three monovarietal virgin olive oils obtained from olives grown under biological agricultural system, in Portugal, with different ripening stages, were studied in what concerns the parameters usually related with oxidation status (total polyphenols, tocopherols, chlorophylls and carotenoids, peroxide values, oxidative stability, specific extinction coefficients K232 and K270 and titratable acidity). A total of 18 samples were analyzed: seven from Cv. Cobranc¸osa (maturation indices 1–7), five from Cv. Madural (maturation indices 3–7) and six from Cv. Verdeal Transmontana (maturation indices 1–6). Oxidative stability and polyphenols profile presented high correlation coef- ficients. Given this high correlation, a numerical method was developed and evaluated...
Tipo: Article Palavras-chave: Virgin olive oil; Ripening; Oxidation kinetics; Oxidative stability; Polyphenols.
Ano: 2007 URL: http://hdl.handle.net/10198/747
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Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage Anais da ABC (AABC)
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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Fruit texture related changes and enhanced shelf-life through tomato root inoculation with Bacillus subtilis BEB-13BS Agrociencia
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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Gene expression profile during coffee fruit development and identification of candidate markers for phenological stages PAB
Gaspari-Pezzopane,Cristiana de; Bonturi,Nemailla; Guerreiro Filho,Oliveiro; Favarin,José Laércio; Maluf,Mirian Perez.
The objective of this work was to identify genes that could be used as suitable markers for molecular recognition of phenological stages during coffee (Coffea arabica) fruit development. Four cultivars were evaluated as to their differential expression of genes associated to fruit development and maturation processes. Gene expression was characterized by both semi-quantitative and quantitative RT-PCR, in fruit harvested at seven different developmental stages, during three different seasons. No size polymorphisms or differential expression were observed among the cultivars for the evaluated genes; however, distinct expression profiles along fruit development were determined for each gene. Four out of the 28 evaluated genes exhibited a regular expression...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffea arabica; Cup quality; Differential expression; Fruit phenology; Ripening; QRT-PCR.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012000700014
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Growth and maturation of pequi fruit of the Brazilian cerrado Ciênc. Tecnol. Aliment.
Rodrigues,Luiz José; Ferreira de Paula,Nélio Ranieli; Pinto,Daniella Moreira; Vilas Boas,Eduardo Valério de Barros.
The objective of this study was to characterize the development of pequi fruit (Caryocar brasiliense) of the Brazilian cerrado. It takes 84 days (12 weeks) for pequi to develop with the onset of flowering in September and early fruit set in January. Pequi fruit showed a simple sigmoid growth curve, and its growth was characterized based on fresh mass and longitudinal and transverse diameters. The contents of titratable acidity, soluble solids, β-carotene, and vitamin C increased during fruit growth, reaching their maximum values at the 12th week (84 days) after anthesis. Pequi is a fruit with an extremely high respiratory activity; its respiratory rate decreased during its development. Pequi fruit has been classified as a non-climacteric fruit due to the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Caryocar brasiliense; Development; Ripening; Respiratory activity; Ethylene.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100011
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Ionically Bound Peroxidase from Peach Fruit BABT
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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