8 documents found, page 1 of 1

ß-Farnesene exogenous application as a novel damage induction model to fast exp...

Since the prohibition of diphenylamine, replacement strategies have been needed for long-term disorder prevention, namely superficial scald (SC), in fruit. However, as this disorder only appears after months under cold storage, the assessment of effective strategies to prevent this disorder requires long periods. To tackle this challenge, we report in this paper a rapid and reliable system to induce symptoms, s...

The impact of plant-based coatings in “ROCHA” pear preservation during cold sto...

Although new storage technologies have been emerging in recent years, preservation of pear (Pyrus communis L.) remains a challenge for suppliers. Maintenance of desired organoleptic properties throughout cold storage using non-chemical strategies has been investigated and the use of edible coatings has shown potential to delay fruit quality deterioration during cold storage. Thus, the objective of this study is...

Strategies to preserve postharvest quality of horticultural crops and superfici...

Horticultural crops are vulnerable to several disorders, which affect their physiological and organoleptic quality. For about forty years, the control of physiological disorders (such as superficial scald) in horticultural crops, particularly in fruit, was achieved through the application of the antioxidant diphenylamine (DPA), usually combined with controlled atmosphere (CA) conditions. However, identification...

Natural-based antioxidant extracts as potential mitigators of fruit browning

Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, stra...

Antioxidant extracts from natural sources as potential enzymatic browning inhib...

ReStoragePear: development of strategies to the prevention of superficial scald...

Evaluation of natural extracts as potential enzymatic browning inhibitors

Enzymatic browning in fruits represents a difficult problem for Food Industry, especially with recent restrictions in the use of synthetic antioxidants. It is often associated with undesirable off-flavors and negative effects on taste and nutritional value. This physiological disorder is mainly due to the oxidation of natural phenolic compounds into quinones that are polymerized to brown pigments by polyphenol ...

Atmosfera controlada dinâmica na prevenção do acastanhamento interno em pera ro...

A pera ‘Rocha’ é suscetível ao desenvolvimento de acastanhamento interno (AI) durante o armazenamento prolongado em atmosfera controlada estática (ACE). Este estudo teve como objetivo avaliar o potencial da atmosfera controlada dinâmica (ACD) monitorizada por dois tipos de sensor (etanol e fluorescência de clorofilas) na prevenção do AI em pera ‘Rocha’, com enfase no metabolismo fermentativo e sistema antioxida...