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1. Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit

Author:
Zheng, Huanhuan; Liu, Wei; Liu, Shuai; Liu, Changhong; Zheng, Lei
Source:
Food chemistry 2019 v.299 pp. 125116
ISSN:
0308-8146
Subject:
titratable acidity,   etc   ; antioxidant activity; ascorbic acid; enzymatic browning; fresh-cut produce; fruits; gene expression; hydrogen peroxide; melatonin; nutritive value; pears; peroxidase; storage temperature;     Show all 13 Subjects
Abstract:
... The effects of exogenous melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit were investigated. Fresh-cut fruit soaked with 0, 0.05, 0.1 and 0.5 mM melatonin were stored at 4 °C. Our results showed that 0.1 mM melatonin treatment was optimal for reducing the surface browning and maintaining the titratable acidity of the fresh-cut fruit, which significantly ...
DOI:
10.1016/j.foodchem.2019.125116

2. Chemical variation and antioxidant capacity of sumac (Rhus coriaria L.)

Author:
Fereidoonfar, Hossein; Salehi-Arjmand, Hossein; Khadivi, Ali; Akramian, Morteza; Safdari, Leila
Source:
Industrial crops and products 2019 v.139 pp. 111518
ISSN:
0926-6690
Subject:
titratable acidity,   etc   ; Rhus coriaria; anthocyanins; antioxidant activity; antioxidants; ascorbic acid; biochemical polymorphism; breeding; cluster analysis; free amino acids; fruit extracts; fruits; gallic acid; medicinal plants; pH; quercetin; raw materials;     Show all 17 Subjects
Abstract:
... Sumac (Rhus coriaria L.) is a medicinal plant distributed worldwide for its health benefits and its culinary uses as a flavoring agent. The aim of the current study was to detect chemical characterization of Iranian sumac populations. A high degree of variation was found in the chemical characteristics and the results revealed significant differences among the accessions. Titratable acidity varied ...
DOI:
10.1016/j.indcrop.2019.111518

3. Glycolytic genes expression, proapoptotic potential in relation to the total content of bioactive compounds in durian fruits

Author:
Paśko, Paweł; Tyszka-Czochara, Małgorzata; Trojan, Sonia; Bobis-Wozowicz, Sylwia; Zagrodzki, Paweł; Namieśnik, Jacek; Haruenkit, Ratiporn; Poovarodom, Sumitra; Pinsirodom, Praphan; Gorinstein, Shela
Source:
Food research international 2019 v.125 pp. 108563
ISSN:
0963-9969
Subject:
titratable acidity,   etc   ; 6-phosphofructo-2-kinase; Fourier transform infrared spectroscopy; antioxidant activity; apoptosis; ascorbic acid; binding properties; bioactive compounds; blood; cytotoxicity; drug carriers; durians; flavanols; fluorescence; fluorescence emission spectroscopy; fruits; functional foods; genes; glucose; glucose transporters; glycolysis; hepatocytes; hexokinase; human cell lines; human serum albumin; immatures; lactate dehydrogenase; pH; polyphenols; ripening; tannins; total soluble solids;     Show all 32 Subjects
Abstract:
... The properties of durian fruit at five stages of ripeness were evaluated and compared. The physicochemical parameters such as titratable acidity (TA) and total soluble solids (TSS) increased, whereas the pH slightly decreased during the ripening process. The highest contents of polyphenols, flavonoids, flavanols, tannins, vitamin C and the antioxidant capacities, measured by radical scavenging ass ...
DOI:
10.1016/j.foodres.2019.108563

4. Alteration of nutritional and antioxidant level of ethylene receptor tomato mutants, Sletr1-1 and Sletr1-2

Author:
Mubarok, Syariful; Ezura, Hiroshi; Qonit, Muhammad Abdilah Hasan; Prayudha, Eka; Anas,; Suwali, Nursuhud; Kusumiyati,; Kurnia, Dikdik
Source:
Scientia horticulturae 2019 v.256 pp. 108546
ISSN:
0304-4238
Subject:
titratable acidity,   etc   ; alleles; antioxidant activity; antioxidants; beta-carotene; ethylene; ethylene signaling pathway; flavonoids; fruits; lycopene; mutants; mutation; polyphenols; ripening; shelf life; sugar content; tomatoes; total soluble solids; water content;     Show all 19 Subjects
Abstract:
... New ethylene insensitive mutant alleles, Sletr1-1 and Sletr1-2 which have a mutation at the first and second transmembrane domain of ethylene receptor gene of SlETR1, have a potential characteristic in improving postharvest life of tomato fruits. This study elucidates the impact of Sletr1-1 and Sletr1-2 mutation in alternating nutritional and antioxidant levels of tomato fruits at three stages of ...
DOI:
10.1016/j.scienta.2019.108546

5. Quality assessment of typical common bean genotypes cultivated in temperate climate conditions and different growth locations

Author:
Nicoletto, Carlo; Zanin, Giampaolo; Sambo, Paolo; Dalla Costa, Luisa
Source:
Scientia horticulturae 2019 v.256 pp. 108599
ISSN:
0304-4238
Subject:
titratable acidity,   etc   ; Phaseolus vulgaris; altitude; ammonium; antioxidant activity; antioxidants; arginine; beans; calcium; chlorides; climatic factors; cysteine; electrical conductivity; essential amino acids; genotype; isoleucine; landraces; lysine; magnesium; methionine; nitrates; nutritional adequacy; phenols; phenylalanine; potassium; proline; raffinose; seeds; serine; stachyose; sucrose; sulfates; temperate zones; total soluble solids; tyrosine; valine; vegetables; Italy;     Show all 38 Subjects
Abstract:
... Phaseolus vulgaris is a widely spread crop, available in many genotypes and landraces, adapted to different environments. In Italy this crop is traditionally linked to typical locally grown vegetables, and to its recognized potential to improve consumers diet quality and long term health. Two bean lines, Gialet (G) and Lingua di fuoco (LDF), were grown in 2 locations, Lonigo (L1) and Feltre (L2), ...
DOI:
10.1016/j.scienta.2019.108599

6. Rootstock affects quality and phytochemical composition of ‘Big Top’ nectarine fruits grown under hot climatic conditions

Author:
Iglesias, Ignasi; Giné-Bordonaba, Jordi; Garanto, Xavier; Reig, Gemma
Source:
Scientia horticulturae 2019 v.256 pp. 108586
ISSN:
0304-4238
Subject:
titratable acidity,   etc   ; Prunus cerasifera; Prunus persica; antioxidant activity; ascorbic acid; calcium; chemical constituents of plants; citric acid; climatic factors; cultivars; fructose; fruit quality; fruits; glucose; grafting (plants); hybrids; iron; magnesium; minerals; nectarines; phenolic compounds; phytochemicals; rootstocks; sucrose; taste; total soluble solids; weather; zinc;     Show all 28 Subjects
Abstract:
... This study aimed to evaluate the stability of ‘Big Top’ nectarine fruit quality (fruit weight, fruit mineral elements and fruit phytochemical composition such as soluble solids content, titratable acidity, individual sugars, individual organic acids, total ascorbic acid content, total phenolics content, and antioxidant capacity) when grafted on 20 Prunus rootstocks over two consecutive seasons. Fo ...
DOI:
10.1016/j.scienta.2019.108586

7. Maturity monitoring of intact fruit and arils of pomegranate cv. ‘Mollar de Elche’ using machine vision and chemometrics

Author:
Munera, Sandra; Hernández, Francisca; Aleixos, Nuria; Cubero, Sergio; Blasco, José
Source:
Postharvest biology and technology 2019 v.156 pp. 110936
ISSN:
0925-5214
Subject:
titratable acidity,   etc   ; antioxidant activity; aril; chemometrics; color; computer vision; discriminant analysis; fruit juices; fruits; harvest date; hyperspectral imagery; least squares; maturity stage; monitoring; phenolic compounds; pomegranates; prediction; total soluble solids;     Show all 18 Subjects
Abstract:
... Pomegranate fruit cv. ‘Mollar de Elche’ were collected at seven different harvest times. Colour and hyperspectral images of the intact fruit and arils were acquired at each harvest. Physicochemical properties such as total soluble solids, titratable acidity, maturity index, BrimA, internal colour, total phenolic compounds content and antioxidant activity were measured in the juice of each fruit. R ...
DOI:
10.1016/j.postharvbio.2019.110936

8. Strawberry sanitization by peracetic acid washing and its effect on fruit quality

Author:
Nicolau-Lapeña, Iolanda; Abadias, Maribel; Bobo, Gloria; Aguiló-Aguayo, Ingrid; Lafarga, Tomás; Viñas, Inmaculada
Source:
Food microbiology 2019 v.83 pp. 159-166
ISSN:
0740-0020
Subject:
titratable acidity,   etc   ; GRAS substances; anthocyanins; antioxidant activity; byproducts; chlorine; color; disinfection; firmness; fruit quality; fruits; mesophilic microorganisms; molds (fungi); nutritive value; pH; peracetic acid; sanitizers; sodium hypochlorite; strawberries; total soluble solids; washing; yeasts;     Show all 22 Subjects
Abstract:
... The risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. The disinfection capacity of peracetic acid (PA) at three concentrations (20, 40 and 80 ppm) and washing times (1 and 2 min) was compared to sodium hypochlorite (200 ppm) (NaClO) treatments and a wat ...
DOI:
10.1016/j.fm.2019.05.004

9. Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee

Author:
Aree, Thammarat
Source:
Food chemistry 2019 v.293 pp. 550-560
ISSN:
0308-8146
Subject:
acidity,   etc   ; X-ray diffraction; antioxidant activity; astringency; beta-cyclodextrin; bitterness; caffeic acid; chlorogenic acid; coffee (beverage); coffee beans; encapsulation; hydrogen bonding; moieties; polyphenols; quinic acid; roasting; thermodynamics;     Show all 17 Subjects
Abstract:
... Green coffee beans are rich in polyphenol chlorogenic acids (CGAs), which are decomposed to give caffeic acid (CFA) and quinic acid (QNA) upon roasting. CGA, CFA and QNA primarily confer the bitterness, astringency and acidity to the coffee brew. Aiming at the structural and thermodynamic insights into the β-cyclodextrin (β-CD) encapsulation of key compounds in coffee (CGA 1, CFA 2, and QNA 3), a ...
DOI:
10.1016/j.foodchem.2019.04.084

10. Chemical–physical characteristics, polyphenolic content and total antioxidant activity of three Italian-grown pomegranate cultivars

Author:
Passafiume, Roberta; Perrone, Anna; Sortino, Giuseppe; Gianguzzi, Giuseppe; Saletta, Filippo; Gentile, Carla; Farina, Vittorio
Source:
NFS journal 2019 v.16 pp. 9-14
ISSN:
2352-3646
Subject:
titratable acidity,   etc   ; anthocyanins; antioxidant activity; aril; bioactive compounds; cultivars; cultivation area; dietary supplements; fruit juices; fruit quality; fruits; genotype; juiciness; nutritive value; phenolic compounds; pomegranates; supply balance; total soluble solids; Mediterranean region;     Show all 19 Subjects
Abstract:
... In Mediterranean countries, there is an increasing demand for pomegranate fruits due to their antioxidant properties and nutritional values. The large diffusion of new genotypes and cultivars requires the knowledge of all fruit characteristics in connection with the cultivation area, to satisfy the market demand. This study seeks to determine the fruit quality attributes and nutraceutical values o ...
DOI:
10.1016/j.nfs.2019.06.001

11. Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits

Author:
Yan, Yehua; Zhang, Fang; Chai, Zhengyuan; Liu, Min; Battino, Maurizio; Meng, Xianghong
Source:
Food and chemical toxicology 2019 v.131 pp. 110541
ISSN:
0278-6915
Subject:
titratable acidity,   etc   ; Lactobacillus rhamnosus; active ingredients; anthocyanins; antioxidant activity; beverages; blueberries; carbon; citric acid; fermentation; health promotion; human health; juices; lactic acid; mice; plate count; polyphenols; pomace; probiotics; swimming; toxicology;     Show all 21 Subjects
Abstract:
... Studies on the development of non-dairy probiotic foods and beverages are emerging. The optimal Lactobacillus and carbon resources were screened to improve the viability of probiotics in blueberry pomace. During fermentation, the total titratable acid and the viable counts were measured and peaked at 24 h, 15.75 mM and 11.59 Log CFU mL−1 respectively. Lactic acid content increased from 2.361 mg mL ...
DOI:
10.1016/j.fct.2019.05.049

12. Overall quality and antioxidant enzymes of ready‐to‐eat ‘Purple Queen’ pomegranate arils during cold storage

Author:
Adiletta, Giuseppina; Petriccione, Milena; Liguori, Loredana; Zampella, Luigi; Mastrobuoni, Francesco; Di Matteo, Marisa
Source:
Postharvest biology and technology 2019 v.155 pp. 20-28
ISSN:
0925-5214
Subject:
titratable acidity,   etc   ; Punica granatum; anthocyanins; antioxidant activity; antioxidant enzymes; aril; ascorbate peroxidase; catalase; catechol oxidase; cold storage; cultivars; dietary supplements; enzyme activity; food chain; microbiological quality; pH; packaging; peroxidase; polyphenols; pomegranates; ready-to-eat foods; storage temperature; superoxide dismutase;     Show all 23 Subjects
Abstract:
... This study evaluated the effectiveness of two different packaging systems, using micro-perforated (MPP) and semipermeable (SP) films, on the physico-chemical and nutraceutical traits, microbial quality, and antioxidant enzymatic system of ready-to-eat pomegranate (Punica granatum L.) arils (cultivar ‘Purple Queen’) stored at 5 °C for 16 d. Statistically significant differences in gas composition a ...
DOI:
10.1016/j.postharvbio.2019.05.008

13. Physiological behaviors and fruit quality changes in five peach cultivars during three ripening stages in a semi-arid climate

Author:
Guizani, Monia; Maatallah, Samira; Dabbou, Samia; Serrano, Maria; Hajlaoui, Hichem; Helal, Ahmed Noureddine; Kilani-Jaziri, Soumaya
Source:
Acta physiologiae plantarum 2019 v.41 no.9 pp. 154
ISSN:
0137-5881
Subject:
titratable acidity,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; Prunus persica; antioxidant activity; bioactive compounds; chlorophyll; color; cultivars; exocarp; fruit quality; gas exchange; malic acid; mesocarp; peaches; phenology; ripening; semiarid zones; sugars; total soluble solids; Tunisia;     Show all 20 Subjects
Abstract:
... In the present study, five Prunus persica L. cultivars, covering all the peach season production in Tunisia, were tested. Flordastar (FS) and Early Maycrest (EMC) which are early cultivars, Rubirich (RUB) which is a cultivar of season and Sweet Cap (SC) and O’Henry (O’H) which are late cultivars. Phenological stages and gas exchange parameters were followed. Fruit quality, sugar and organic acids ...
DOI:
10.1007/s11738-019-2950-6

14. Principal Component Analysis of Stimulatory Effect of Synbiotic Combination of Indigenous Probiotic and Inulin on Antioxidant Activity of Soymilk

Author:
Choudhary, Shagun; Singh, Manisha; Sharma, Deepak; Attri, Sampan; Sharma, Kavita; Goel, Gunjan
Source:
Probiotics and antimicrobial proteins 2019 v.11 no.3 pp. 813-819
ISSN:
1867-1306
Subject:
titratable acidity,   etc   ; Lactobacillus paracasei; acidification; antioxidant activity; cell viability; fermentation; fructooligosaccharides; inulin; lactic acid bacteria; pH; prebiotics; principal component analysis; probiotics; refrigeration; screening; soymilk;     Show all 16 Subjects
Abstract:
... The present study aimed to screen the indigenous probiotic cultures for their effect on total phenolic contents (TPC) and associated antioxidant activities in synbiotic fermented soymilk during storage. Among 16 cultures, subtractive screening was conducted based on different tests such as acidification rate and proliferation of lactic acid bacteria (LAB) on supplementation of inulin (0–20 mM) and ...
DOI:
10.1007/s12602-018-9432-9

15. Quality and safety attributes on shredded carrots by using Origanum majorana and ascorbic acid

Author:
Xylia, Panayiota; Clark, Abigail; Chrysargyris, Antonios; Romanazzi, Gianfranco; Tzortzakis, Nikos
Source:
Postharvest biology and technology 2019 v.155 pp. 120-129
ISSN:
0925-5214
Subject:
acidity,   etc   ; Origanum majorana; antioxidant activity; aqueous solutions; ascorbic acid; carotenoids; carrots; chlorine; color; distillates; essential oils; marjoram; odors; pH; plate count; raw vegetables; sanitizers; storage temperature; total soluble solids; washing; yeasts;     Show all 21 Subjects
Abstract:
... The increased need for consumption of raw vegetables has led to the production of minimally processed products like shredded carrots. There is a current trend towards the use of natural agents for the preservation of fresh produce quality, as alternatives to synthetic compounds such as chlorine. The purpose of this study was to evaluate the effects of different washing treatments with aqueous solu ...
DOI:
10.1016/j.postharvbio.2019.05.015

16. Rosehip oil coating delays postharvest ripening and maintains quality of European and Japanese plum cultivars

Author:
Martínez-Romero, Domingo; Castillo, Salvador; Guillén, Fabián; Paladine, Diego; Zapata, Pedro J.; Valero, Daniel; Serrano, María
Source:
Postharvest biology and technology 2019 v.155 pp. 29-36
ISSN:
0925-5214
Subject:
acidity,   etc   ; Prunus salicina; Rosa; antioxidant activity; carboxylic acids; carotenoids; cell respiration; coatings; color; cultivars; ethylene production; firmness; food industry; fruit quality; hydrophilicity; lipophilicity; oils; plums; ripening; rose hips; storage quality; storage temperature; sustainable technology; total soluble solids;     Show all 24 Subjects
Abstract:
... In the present research the effect of rosehip oil (RO) coating on postharvest ripening process and fruit quality parameters of `President´ and `Royal Rosa´ plums was evaluated. Results show that the ethylene production was significantly reduced in coated plums with respect to controls either during storage at 20 ᵒC or at 2 ᵒC + 2 d at 20 ᵒC, as well as respiration rate. The increase on free and to ...
DOI:
10.1016/j.postharvbio.2019.05.005

17. UV-C light inactivation of single and composite microbial populations in tangerine-orange juice blend. Evaluation of some physicochemical parameters

Author:
Fenoglio, Daniela; Ferrario, Mariana; Schenk, Marcela; Guerrero, Sandra
Source:
Food and bioproducts processing 2019 v.117 pp. 149-159
ISSN:
0960-3085
Subject:
acidity,   etc   ; Escherichia coli; Saccharomyces cerevisiae; antioxidant activity; brix; color; flora; fruit juices; inoculum; models; pH; polyphenols; turbidity; ultraviolet radiation; yeasts;     Show all 15 Subjects
Abstract:
... This study was aimed at investigating the response of single Saccharomyces cerevisiae KE162 or composited with three cocktails in a turbid orange-tangerine juice blend processed by UV-C 1720mJ/cm2, 20°C). Additionally, changes in polyphenol content (PC), total antioxidant activity (TAA), and some physicochemical parameters were analyzed after treatment. S. cerevisiae was combined with cocktails of ...
DOI:
10.1016/j.fbp.2019.07.005

18. Targeted metabolite profiling to gain chemometric insight into Indian pomegranate cultivars and elite germplasm

Author:
Singh, Sukhvinder Pal; Pal, Ram Krishna; Saini, Manpreet Kaur; Singh, Jagdeep; Gaikwad, Nilesh; Parashuram, Shilpa; Kaur, Charanjit
Source:
Journal of the science of food and agriculture 2019 v.99 no.11 pp. 5073-5082
ISSN:
0022-5142
Subject:
acidity,   etc   ; polyphenols; mass spectrometry; dietary supplements; liquid chromatography; cyanidin; drugs; human health; breeding programs; secondary metabolites; genotype; fructose; citric acid; anthocyanins; germplasm; cultivars; genetic improvement; ellagic acid; chemometrics; antioxidant activity; ferulic acid; ascorbic acid; fruits; pomegranates; delphinidin; color; aril; India;     Show all 28 Subjects
Abstract:
... BACKGROUND: Pomegranate fruit is an excellent source of bioactive polyphenolics, known to contribute significantly to human health. India is the largest producer of pomegranate in the world and produces the finest quality fruit with highly desirable consumer traits such as soft seeds, low acidity, and attractive fruit and aril color. Knowledge of the extent of variation in key metabolites (sugars, ...
DOI:
10.1002/jsfa.9751

19. Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

Author:
Ali, Sajid; Sattar Khan, Ahmad; Ullah Malik, Aman; Anjum, Muhammad Akbar; Nawaz, Aamir; Shoaib Shah, Hafiz Muhammad
Source:
Scientia horticulturae 2019 v.254 pp. 14-20
ISSN:
0304-4238
Subject:
titratable acidity,   etc   ; Litchi; anthocyanins; antioxidant activity; ascorbate peroxidase; ascorbic acid; catalase; catechol oxidase; cold; cold storage; electrolytes; enzymatic browning; fruits; hydrogen peroxide; malondialdehyde; markets; modified atmosphere packaging; peroxidase; polyphenols; sensory properties; superoxide anion; superoxide dismutase; total soluble solids;     Show all 23 Subjects
Abstract:
... Postharvest skin browning of litchi is the major issue which substantially affects its visual quality and market potential. Effect of modified atmosphere packaging (MAP) was studied to manage its surface browning and various quality attributes during storage at 5 ± 1 °C. It was noted that fruits kept under MAP exhibited reduced decay, browning index and loss of fresh weight. MAP storage of fruits ...
DOI:
10.1016/j.scienta.2019.04.065

20. Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis

Author:
Aguilera, Yolanda; Rebollo-Hernanz, Miguel; Cañas, Silvia; Taladrid, Diego; Martín-Cabrejas, María A.
Source:
Food & function 2019 v.10 no.8 pp. 4739-4750
ISSN:
2042-650X
Subject:
acidity,   etc   ; antioxidant activity; byproducts; chlorogenic acid; citric acid; coffee products; cost effectiveness; experimental design; flavanols; model validation; new products; p-coumaric acid; protocatechuic acid; response surface methodology; temperature; vanillic acid;     Show all 16 Subjects
Abstract:
... Coffee parchment is one of the less studied coffee by-products, being rich in phenolic compounds. The objective of this study was to revalorise coffee parchment, obtaining aqueous extracts rich in phenolic compounds, optimising the extraction conditions using response surface methodology and comprehensively characterising the obtained extracts. A Box–Behnken design was used to maximise the recover ...
DOI:
10.1039/c9fo00544g