Percorrer por autor "Dias, Cindy"
A mostrar 1 - 10 de 28
Resultados por página
Opções de ordenação
- Antioxidant and anti-browning activity of different bioactive compoundsPublication . Dias, Cindy; Amaro, Ana; Salvador, Ângelo; Rocha, Sílvia M.; Silvestre, Armando; Isidoro, Nelson; Pintado, Manuela
- Antioxidant and anti-browning activity of different bioactive compoundsPublication . Dias, Cindy; Amaro, Ana; Salvador, Ângelo; Rocha, Sílvia M.; Silvestre, Armando; Isidoro, Nelson; Pintado, Manuela
- Antioxidant extracts from natural sources as potential enzymatic browning inhibitors in fruitsPublication . Dias, Cindy; Amaro, Ana; Salvador, Ângelo C.; Rocha, Sílvia M.; Silvestre, Armando J. D.; Isidoro, Nélson; Pintado, Manuela
- Assessing the potential of a sustainable bean leaf extract with abscisic acid in pear ripening restorationPublication . Dias, Cindy; Sousa, Clara; Ferrante, António; Pintado, Manuela; Vasconcelos, Marta W.Introduction: Rocha pear (Pyrus communis L. cv Rocha) is a Portuguese cultivar stored with 1-MCP in controlled atmosphere to extend storage life and prevent postharvest issues. However, 1-MCP obstructs the normal ripening, impacting pear quality for consumers. Several strategies have been applied to reboot the ripening of pear under 1-MCP effect, such as the application of higher temperatures, exogenous ethylene or a combination of both. However, these treatments demand high energy consumption. Some phytohormones, like abscisic acid (ABA), have been shown to accelerate ripening by stimulating ethylene production, firmness loss, coloring, among other ripening markers. Objective: In this study, leaves from bean plants derived from agri-food wastes were explored to extract phytohormones with focus on ABA, using a sustainable approach. Further the study aimed to investigate the potential of this green extract as a ripening inducer for pears under the 1-MCP effect. Time course physiological and biochemical analysis comparison with ‘Rocha’ pear treated with synthetic ABA was performed. Conclusions: The extraction approach developed in this study extracted ABA from bean leaves using only water under cold conditions. This suggests a sustainable approach by repurposing agricultural by-products; Bean leaves extract and synthetic ABA treatment of pears, under the influence of 1-MCP, resulted in increased respiration and ethylene production after 15 days. This was accompanied by higher SSC, color and firmness loss suggesting that ABA may be inducing the ripening process; Evaluating natural and synthetic ABA on pear ripening is essential to determine the effectiveness of the natural source relative to the conventional synthetic version. Despite lower ABA concentration in the natural extract, similar responses to synthetic ABA suggest the involvement of not only ABA but other bioactive compounds; The results of this study could have implications for the development of eco-friendly and sustainable practices in agri-food waste utilization and fruit post-harvest management.
- Cold storage demand for 'Rocha' pear ripening: a comparison between a shorter and longer cold periodPublication . Dias, Cindy; Ribeiro, Tânia; Rodrigues, Ana Cristina; Ferrante, António; Vasconcelos, Marta W.; Pintado, Manuela'Rocha' pear is a cultivar that when harvested at the recommended maturity stage (physiological condition that allows resisting to prolong cold storage), requires chilling exposure after harvest, to induce an autonomously ripening appreciated by the consumer. Fruit were stored immediately after harvest, for 6 d (batch 1) or 26 d (batch 2), in normal cold atmosphere storage, to further our understanding of 'Rocha' pear ripening under different short cold storage durations. The ripening events were then monitored at 0, 3, 7, and 10 d of shelf-life at room temperature (± 20 °C) through physicochemical and biochemical changes, including firmness, soluble sugars, malic acid, esters profile, and ethylene metabolism (1-aminocyclopropane-1-carboxylic acid (ACC) and 1-aminocyclopropane-1-carboxylic acid oxidase (ACO)). We found that ripening behaviour upon rewarming from both cold storage periods was similar, with fruit ripening with a typical pattern of ethylene production and respiration rates concomitant with a higher ACO activity. Soluble sugar and esters emission were not influenced by cold storage duration, but interestingly butyl acetate levels were significantly higher on pear, which was cold stored for 26 d Our data provide more novel information about Rocha' pear's ripening physiology, indicating for the first time that approximately one week of chilling temperature is enough to promote ripening rate processes. Such knowledge could be an asset to the efficient management of 'Rocha' pear storage.
- Effect of naphthaleneacetic acid on restoring ‘Rocha’ pear ripening under 1-MCP evergreen effectPublication . Dias, Cindy; Ribeiro, Tânia; Rodrigues, Ana Cristina; Ferrante, António; Vasconcelos, Marta; Pintado, Manuela
- Effect of naphthaleneacetic acid on restoring ‘Rocha’ pear ripening under 1-MCP evergreen effectPublication . Dias, Cindy; Ribeiro, Tânia; Rodrigues, Ana Cristina; Ferrante, António; Vasconcelos, Marta W.; Pintado, Manuela'Rocha’ pear (Pyrus communis L. cv. Rocha), a DOP cultivar from the west region of Portugal, is quite appreciated worldwide due to its exceptional organoleptic quality. Because of its high exportation, preservation of this cultivar during long-term cold storage is of utmost importance, but remains a challenge for suppliers, especially after diphenylamine exclusion from the agricultural sector. Since then, postharvest disorders have been prevented through the use of 1-methylcyclopropene (1-MCP). Nevertheless, this compound disrupts the normal ripening of fruit, affecting its eating quality and producer’s sustainability. Consequently, there is the need for developing innovative solutions to recover ‘Rocha’ pear ripening capacity after 1-MCP application. Several strategies have been investigated to avoid the persistent blockage of ripening after 1-MCP as, for example, the application exogenous ethylene, the increase of temperature, but demand high energy consumption. This study was designed to test the restorage of ripening via immersion of 1-MCP treated fruits in an auxin- 1-Naphthaleneacetic acid (1-NAA) solution. Fruit ripening as judged by ethylene evolution and respiration associated with color changes and softening, was accelerated by 1-NAA treatment compared to control (pear only treated with 1-MCP). 1-NAA treatment effect was evident through the firmness loss of the fruit (ca. 60%) and increased internal ethylene production (ca. 50%). Also, exogenous 1-NAA treatment increased 1-aminocyclopropane carboxylic acid and ACC oxidase activity corroborating the physiological results obtained. The results provide information regarding how 1-MCP blockage may be circumvented, thus opening avenues for consistent ripening of ‘Rocha’ pear ensuring fruit quality and reducing postharvest losses.
- Effects of glyoxylic acid on metabolism and ripening of ‘Rocha’ pears treated with 1-MCPPublication . Dias, Cindy; Sousa, Clara; Vasconcelos, Marta W.; Ferrante, António; Pintado, ManuelaThe application of 1-methylcyclopropene (1-MCP) is widely used to extend the storage life of climacteric fruits, such as ‘Rocha’ pears. However, the suppression of ethylene’s action by 1-MCP often results in excessive ripening delay, compromising fruit quality and consumer acceptance. In this study, we investigated the potential of glyoxylic acid (GLA) to counteract the effects of 1-MCP and promote ripening. To evaluate this, ‘Rocha’ pears treated with 1-MCP were exposed to 3% (m/v) GLA and stored at 20 ± 2 °C for 15 days. Typical ripening indicators, such as firmness, skin color, ethylene production, respiration rate, volatile organic compounds (VOCs), sugars, and the activity of ethylene biosynthetic enzymes, were measured. Our results indicate that GLA did not induce significant effects on the ripening response, as ethylene production remained comparable to that of the control. Consequently, no significant changes in firmness, skin yellowing, or sugar content were observed in the GLA-treated pears. However, GLA significantly increased respiration rates (approximately 57%) and induced higher emissions of stress-associated VOCs, including hexanal, (E)-2-hexenal, and ethanol. This suggests that GLA may influence metabolic pathways related to energy metabolism and redox homeostasis without necessarily triggering ethylene-induced ripening. This study provides new insights into the interactions between GLA, 1-MCP, and fruit development, contributing to the development of alternative strategies to manage the effects of 1-MCP in ‘Rocha’ pear storage.
- Estratégias de recuperação do amadurecimento da pera ‘Rocha’ tratada com 1-MCP no pós-armazenamentoPublication . Dias, Cindy; Rodrigues, Ana Cristina; Ribeiro, Tânia; Bonifácio, Teresa; Gómez-García, Ricardo; Ferrante, Antonio; Vasconcelos, Marta; Pintado, ManuelaA pera ‘Rocha’ (Pyrus communis ‘Rocha’) do Oeste DOP é uma variedade portuguesa. Com o aumento da capacidade produtiva e das exportações, surgiu a necessidade de adotar estratégias de armazenamento que permitam a disponibilidade deste fruto durante cerca de 10 meses. Em combinação com a refrigeração e atmosfera controlada, a aplicação do 1-MCP tem sido uma das técnicas mais usadas para prolongar o armazenamento da pera ‘Rocha’ e prevenir o aparecimento de escaldão superficial. No entanto, as centrais fruteiras debatem-se com o problema associado à utilização do 1-MCP, um antagonista da síntese do etileno, que impede o amadurecimento normal do fruto, afetando a qualidade final ao nível do consumidor. O presente trabalho teve como objetivo avaliar o impacto de diferentes estratégias (físicas e químicas) nas características físico-químicas e fisiológicas da pera ‘Rocha’ após a aplicação do 1-MCP. Para tal, peras conservadas com 1-MCP foram expostas a fatores isolados nas câmaras como a temperatura, o etileno exógeno, a elevação da % de CO2, a aplicação de hormonas vegetais (ácido naftalenoacético) ou combinação destes fatores. Durante o tempo de prateleira (7 dias à temperatura ambiente) foi feita a monitorização da produção de etileno e compostos aromáticos, da taxa de respiração e dos principais parâmetros físico-químicos dos frutos – cor da epiderme, firmeza da polpa, índice refratométrico e acidez titulável. Além disso, foi avaliada a capacidade das estratégias em induzir a atividade das enzimas envolvidas na biossíntese do etileno e a expressão de genes de regulação do metabolismo do etileno. Os frutos expostos à combinação de etileno ou CO2 com um incremento da temperatura (-0.5 C para 10 C) e ao ácido naftalenoacético evidenciaram aumentos na respiração e na produção de etileno após o tempo de prateleira e em comparação com os frutos apenas tratados com 1-MCP. Relativamente à firmeza da polpa, também se verificou uma perda significativa nos frutos sob algumas condições referidas, acompanhada por uma maior produção de etanol e acetatos no perfil aromático destes frutos. De uma forma geral, não se verificaram grandes impactos das estratégias na cor e índice refratométrico. Particularmente, o tratamento dos frutos com a auxina também possibilitou o aumento da atividade das enzimas envolvidas na síntese de etileno. Além disso, estas estratégias permitiram induzir a expressão de genes que codificam recetores de etileno e das enzimas da biossíntese do etileno. Os resultados obtidos evidenciam o potencial do incremento na temperatura e o tratamento com auxina em ultrapassar a limitação do uso do 1-MCP na reativação do amadurecimento da pera ‘Rocha’.
- Evaluation of natural extracts as potential enzymatic browning inhibitorsPublication . Dias, Cindy; Amaro, Ana; Salvador, Ângelo; Rocha, Sílvia M.; Silvestre, Armando; Isidoro, Nelsón; Pintado, Manuela
- «
- 1 (current)
- 2
- 3
- »