F&V Frescas

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Todo relacionado a la industria de frutas y verduras frescas

Inhibition of Loquat Enzymatic Browning by Sulfydryl Compounds

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The effectiveness of a series of sulfhydryl compounds in inhibiting polyphenoloxidase (PPO) activity in a model system (chlorogenic acid solution) and in loquat juices was evaluated.Application of different concentrations of sulfhydryl compounds to chlorogenic acid solution and fresh loquat juice showed that l-cysteine appeared to be an effective browning inhibitor.The required concentration of l-cysteine for 90% browning inhibition depended on loquat cultivars, and ranged from 0.6 mM for ‘‘Nagasaki’’ to 2.0 mM for ‘‘Yukawa’’ or ‘‘

Autores: 
Chang-Kui Ding
Autores: 
Kazuo Chachin
Autores: 
Yoshinori Ueda
Autores: 
Chien Y. Wang
Editora: 
Elsevier Science, Ltd
Año: 
2,002

Maintaining Quality of Litchi Fruit with Acidified Calcium Sulfate

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The effect of acidified calcium sulfate (ACS) on the quality of litchi (Litchi chinensis Sonn. cv. ‘Brewster’) fruit after harvest was evaluated. ACS at 1.25% or higher concentrations significantly inhibited the activities of polyphenol oxidase and peroxidase in the pericarp during storage at both 5 and 10 C. These treatments also effectively prevented browning and retained the red color of the outer shell of the fruit. Total phenolic and total anthocyanin contents in pericarp were increased by ACS treatments in a dose-dependent manner.

Autores: 
Chien Y. Wang
Autores: 
Hangjun Chen
Autores: 
Peng Jin
Autores: 
Haiyan Gao
Editora: 
Journal of Agriculture and Food Chemistry
Año: 
2,010

Tolerance of Lemons and the Mediterranean Fruit Fly to Carbonyl Sulfide Quarantine Fumigation

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Lemons (Citrus limon Burm.) were evaluated for their tolerance to carbonyl sulfide (COS) fumigation and the influence of COS on market quality. At 70 mg l-1 no significant deleterious changes occurred in market quality up to a fumigation duration of 8 h and only a slight amount of peel injury was observed after 12 h. Longer fumigations lead to the presence of an offensive off-odor in the juice as well as to increasing rind injury.

Autores: 
D.M. Obenland
Autores: 
E.B. Jang
Autores: 
L.H. Aung
Autores: 
L. Zettler
Editora: 
Elsevier Science, Ltd
Año: 
1,998

Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges

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Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges

Autores: 
Joseph L. Smilanick
Autores: 
David Sorenson
Autores: 
Monir Mansour
Autores: 
Jonah Aieyabei
Autores: 
Pilar Plaza
Editora: 
UC Davis Department of Food Science and Technology
Año: 
2,003

Chlorophyll Fluorscence Imaging Allows Early Detection and Localization of Lemon Rind Injury following Hot Water Treatment

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Green lemons (Citrus limon (L.) Burm.) were imaged for chlorophyll fluorescence (CF) 30 minutes after immersion of the fruit into 55°C water for 5 minutes to determine if CF could be used to identify areas of hot water-induced rind injury before the appearance of visible symptoms. Fluorescence was variable in intensity over the surface of the rind with defined areas of enhanced fluorescence being present that corresponded in shape and location with visible injury that later developed during 24 hours of storage.

Autores: 
David Obenland
Autores: 
Paul Neipp
Editora: 
HortScience
Año: 
2,005

Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh-Cut Kiwifruit Slices

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The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C2H4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh-cut kiwifruit slices.

Autores: 
I.T. Agar
Autores: 
R. Massantini
Autores: 
B. Hess-Pierce
Autores: 
A.A. Kader
Editora: 
Journal of Food Science
Año: 
1,999

1-MCP Inhibits Kiwifruit Softening During Storage

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Minimizing flesh softening after harvest is the key to successful long-term kiwifruit storage. Delaying kiwifruit softening reduces decay and extends kiwifruit market life. Flesh softening occurs rapidly during the first few weeks of air storage. Even when fruit are held at 0°C (32°F), approximately one-third to one-half of the remaining flesh firmness may be lost per month. Kiwifruit are highly sensitive to ethylene exposure during postharvest handling. Very low ethylene levels (5-10 ppb) will induce fruit softening.

Autores: 
Carlos H. Crisosto
Autores: 
David Garner
Editora: 
UC Davis Department of Food Science and Technology
Año: 
2,001

A Comparative Study of Composition and Postharvest Performance of Organically and Conventionally Grown Kiwifruits

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Postharvest performance of organic and conventional ‘Hayward’ kiwifruits grown on the same farm in Marysville, California, and harvested at the same maturity stage were compared in this study. Quality parameters monitored included morphological (shape index) and physical (peel characteristics) attributes of the initial samples.

Autores: 
Maria L. Amodio
Autores: 
Giancarlo Colelli
Autores: 
Janine K. Hasey
Autores: 
Adel A. Kader
Editora: 
Journal of the Science of Food and Agriculture
Año: 
2,007

Evaluation of a Kiwifruit Non-Destructive Firmness Sensory

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Non-destructive firmness sensors have recently become available for packers and fruit handlers although they demand more information on their performance and reliability. A commercial sensor based on low mass impact has been tested on kiwifruit. Correlation between the firmness index given by the device and Magness-Taylor force was low (r2 = 0.594). Classifications modeled with discriminant analysis showed that it is feasible to sort samples into two firmness groups (96 to 91%), but classification into three classes yields lower scores.

Autores: 
Carlos H. Crisosto
Autores: 
Constantino Valero
Autores: 
David Slaughter
Editora: 
UC Davis Department of Food Science and Technology
Año: 
2,009

Is Dry Matter a Reliable Quality Index for 'Hayward' Kiwifruit

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Dry matter (DM) measurement at harvest is being proposed as a quality index for ‘Hayward’ kiwifruit because it includes both soluble solids (mainly sugars) and insoluble solids (largely structural carbohydrates and starch). From two seasons’ data, in-store consumer acceptance was well related to DM. However, in a harvest season when kiwifruit exhibited high ripe titratable acidity (RTA), RTA also played an important role in consumer acceptance. In both seasons, regardless of RTA, consumers ‘liked’ kiwifruit that had DM ≥16.1%.

Autores: 
C.H. Crisosto
Autores: 
J. Zegbe
Autores: 
J. Hasey
Autores: 
G.M. Crisosto
Editora: 
UC Davis Department of Food Science and Technology
Año: 
2,011
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