Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/5550
Título: Effect of different levels of CO2 on the antioxidant content and the polyphenol oxidase activity of ‘Rocha’ pears during cold storage
Autor: Galvis-Sánchez, Andrea C
Fonseca, Susana C
Gil-Izquierdo, Ángel
Gil, María I
Malcata, F Xavier
Palavras-chave: Controlled atmosphere
Phenolics
Vitamin C
Disorders
Quality
Data: 2006
Editora: Society of Chemical Industry
Citação: "Journal of the Science of Food and Agriculture". ISSN 0022–5142. 86 (2006) 509–517
Resumo: Abstract: Pears (Pyrus communis L. cv. ‘Rocha’) were exposed to air or controlled atmosphere (CA) containing various concentrations of CO2: 0, 0.5 and 5 kPa, all with 2 kPa O2. After 4months of storage at 2 ◦C, the fruits were transferred to air at room temperature, and assessed in terms of soluble solids, titratable acidity, pH, incidence of brown heart and flesh browning, phenolic content, vitamin C content and polyphenol oxidase activity. By 4months of storage, soluble solids and pH increased, and acidity decreased relative to harvest, but no differences were detected between pears stored under air or any of the CA tested. Higher contents of hydroxycinnamic derivatives and flavan-3-ols in the peel than in the flesh were recorded. However, the content of arbutin was higher in the flesh than in the peel, whereas flavonols were only detected in the peel. In general, hydroxycinnamic derivatives and flavonols were stable throughout storage, but flavan-3-ols decreased in concentration under air or CA. Arbutin was the only phenolic compound that increased in concentration as time elapsed. No clear relation was found between the storage conditions tested and the phenolic concentration in pears. Regarding ascorbic acid (AA) and dehydroascorbic acid (DHA), their concentrations were higher in the peel than in the flesh. Furthermore, AA and DHA were strongly affected by storage: the former decreased, whereas the latter increased in content. A decrease in PPO activity was apparent after harvest and during storage, particularly under higher levels of CO2. The combination 2 kPa O2 + 5kPa CO2 increased the incidence of internal disorders (viz. brown heart and flesh browning) after storage.
Peer review: yes
URI: http://hdl.handle.net/10400.14/5550
Versão do Editor: The definitive version is available at: Effect of different levels of CO2 on the antioxidant content and the polyphenol oxidase activity of ‘Rocha’ pears during cold storage
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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