Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6746
Título: Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 1 degrees C
Autor: Nunes, M. Cecília N.
Brecht, Jeffrey K.
Morais, Alcina M. M. B.
Sargent, Steve A.
Palavras-chave: Weight loss
Color
Soluble phenolic content
Browning index
Anthocyanin degradation index
Data: 2005
Editora: Wiley Blackwell
Citação: "Journal of Food Science" . ISSN 0022-1147. 70:1 (2005) S79-S84
Resumo: Fresh‘Oso Grande’strawberries wrapped in polyvinyl chloride stretch film lost 0.7% of their initial weight during storage for 8 d at 1 °C, whereas unwrapped fruit lost 11%. Greater water loss was associated with darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol oxidase (PPO) activity. Anthocyanin degradation and oxidation of soluble phenolic compounds, caused possibly by increased PPO activity as a result of water loss, contributed to the development of strawberry surface browning during storage. Proper handling to reduce water loss during postharvest operations should be used to maintain acceptable color of strawberries during shipping and retailing.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6746
Versão do Editor: The definitive version is available at www3.interscience.wiley.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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