chilling injury
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2022 ◽  
Vol 185 ◽  
pp. 111799
Author(s):  
Anzhen Fu ◽  
Yanyan Zheng ◽  
Yunhao Lv ◽  
Christopher B. Watkins ◽  
Chunmei Bai ◽  
...  

2022 ◽  
Vol 185 ◽  
pp. 111800
Author(s):  
Alex Guimarães Sanches ◽  
Maryelle Barros da Silva ◽  
María Carolina Casares Wong ◽  
Antonio Rafael Gomes de Oliveira ◽  
Vanessa Maria Dantas Pedrosa ◽  
...  
Keyword(s):  

2022 ◽  
Vol 186 ◽  
pp. 111838
Author(s):  
Nancy Y. Salazar-Salas ◽  
Dennise A. Chairez-Vega ◽  
Milton Vega-Alvarez ◽  
David G. González-Nuñez ◽  
Karen V. Pineda-Hidalgo ◽  
...  

2022 ◽  
Vol 184 ◽  
pp. 111783
Author(s):  
Jixin Tian ◽  
Shiyin Xie ◽  
Peng Zhang ◽  
Qing Wang ◽  
Jiangkuo Li ◽  
...  

Author(s):  
Giuseppe Sortino ◽  
Alessio Allegra ◽  
Vittorio Farina ◽  
Maria Lucia Valeria De Chiara ◽  
Paolo Inglese

Abstract Background Loquat cultivars cultivated in Southern Italy are very appreciated by consumers for their sensorial characteristics, such as persistent aroma and taste. Apposite maturity indexes for peeling and processing loquat fruit were investigated to increase diffusion of minimally processed loquat. The genotype’s effect on the minimally processed loquat fruit shelf life and quality harvested at commercial maturity (80% yellow color) was investigated on peeled fruit stored at 5 °C for 10 days. The role of sugars, organic acids and phenols composition was observed through in depth qualitative analysis. In addition, several qualitative analyses were carried out to determine the quality of minimal processed fruit. Results Loquat fruits harvested at commercial ripening stage performed very good palatability and flesh color persistency. Late ripening fruits genotypes shown a low rate of pulp oxidation and quality decay, while early ripening fruits were not suitable for fresh-cut. Genotype had a great influence on weight loss, β-carotene content, fruit respiration, ascorbic acid and total phenols content during the shelf life. Conclusions This work shows how the amount of the composition of sugars and organic acids as an intrinsic characteristic of genotype influences the quality of loquat fruits minimal processed. The higher values of glucose, sorbitol and ascorbic acid accumulated in the cv ‘Nespolone Trabia’ contributed to a reduction in chilling injury and oxidative stress after cutting. Graphical Abstract


Author(s):  
Maria Dulce Antunes ◽  
Ana Clara Guimarães ◽  
Custódia Gago ◽  
Adriana Guerreiro ◽  
Jorge Panagopoulos ◽  
...  

The present research intents to study the evolution of the skin fatty acids and physiological disorders through cold storage in ‘Golden Delicious’ apples treated with 1-MCP and calcium. Harvested fruit were treated with calcium chloride (Ca), 1-MCP (MCP), Ca+MCP or no treatment (control) then subjected to cold storage at 0.5 ºC for 6 months. Fatty acids composition, Malondialdehyde (MDA) and the physiological disorders bitter pit (BP), superficial scald and diffuse skin browning (DSB) were measured at harvest and after storage plus 7 days shelf-life at room temperature ≈22 ºC. Palmitic acid decreased and linoleic acid increased through time, while oleic and stearic acids had few changes. Unsaturated/saturated fatty acids and MDA increased through time, despite Ca and Ca+MCP were related to lower MDA and lower BP and rotten fruit, after cold storage and shelf-life. In those treatments, the unsaturated/saturated fatty acids were higher, mainly due to higher linoleic acid and lower palmitic acids. Further research is needed to clarify the changes in membrane properties and the effect of some treatments in response to chilling injury through storage.


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