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- Microstructural, physicochemical and sensorial effects of pears (cv. Rocha) stored under controlled atmosphere conditionsPublication . Galvis-Sánchez, Andrea C.; Teixeira, Claudia; Fonseca, Susana C.; Malcata, F. Xavier
- Effects of controlled atmosphere (ca) storage on pectinmethylesterase (PME) activiy on texture of "Rocha" pearPublication . Galvis-Sanchez, A. C.; Morais, Alcina M. M. B.
- Effect of different levels of CO2 on the antioxidant content and the polyphenol oxidase activity of ‘Rocha’ pears during cold storagePublication . Galvis-Sánchez, Andrea C.; Fonseca, Susana C.; Gil-Izquierdo, Ángel; Gil, María I.; Malcata, F. XavierAbstract: 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.
- Espectrometría de infrarrojo y análisis en flujo para la determinación de compuestos químicos en alimentosPublication . Galvis-Sánchez, Andrea C.; Tóth, Ildikó V.; Ganito, Susana; Delgadillo, Ivonne; Rangel, António O. S. S.
- Effect of harvest date and delay of storage: on L-ascorbic acid content of "Rocha" pearPublication . Galvis-Sanchez, A. C.; Morais, Alcina M. M. B.
- Relationship between instrumental and sensory quality parameters of various pear varietiesPublication . Galvis-Sánchez, Andrea C.; Teixeira, Claudia; Fonseca, Susana C.; Malcata, F. Xavier
- Effects of controlled atmosphere (CA) storage on pectinmethylesterase (PME) activity and texture of ‘Rocha’ pearsPublication . Galvis-Sánchez, Andrea C.; Morais, Alcina M. M. B.Firmness and pectinmethylesterase (PME) activity were evaluated in pears (cv Rocha) after 9 months of storage in controlled atmosphere (CA) followed by various periods of exposure to air at room temperature. The free calcium content was also evaluated in tissues. Fruit firmness decreased with increasing time of air exposure for all four different CA storage conditions tested. After 9 days of air exposure, fruits stored in 2% O2 + 1.5% CO2 were less firm than control fruits (stored in air) and showed higher PME activity. In spite of normal textural changes being observed with increasing time of exposure to air at room temperature, the underlying metabolism might have been affected by CA storage.
- Phenolic compounds in "rocha" pear after storage in controlled atmospherePublication . Galvis-Sanchez, A. C.; Morais, Alcina M. M. B.
- Effect of CA-storage on the physical and sensorial quality of "Rocha" pearPublication . Galvis-Sanchez, Andrea C.; Fonseca, Susana C.; Morais, Alcina M. M. B.; Malcata, F. Xavier
- Infrared spectroscopy and flow analysis for the determination of chemical constituents in food productsPublication . Galvis-Sánchez, Andrea C.; Tóth, Ildikó V.; Ganito, Susana; Delgadillo, Ivonne; Rangel, António O. S. S.
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