Journal ArticleDOI
Physicochemical changes in fresh-cut wax apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) during storage
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TLDR
The reduction of whiteness index and the increase in browning index offresh-cut wax apple flesh were the key factors affecting its quality and storage at 4±2°C could reduce the change in the flesh colour and maintained the peel colour and nutritional values of fresh- cut wax apple fruit during storage.About:
This article is published in Food Chemistry.The article was published on 2011-08-01. It has received 85 citations till now. The article focuses on the topics: Ascorbic acid & Titratable acid.read more
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The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites
Valery M. Dembitsky,Sumitra Poovarodom,Hanna Leontowicz,Maria Leontowicz,Suchada Vearasilp,Simon Trakhtenberg,Shela Gorinstein +6 more
TL;DR: In this article, the physicochemical and nutritional characteristics of twenty selected exotic fruits and the influence of their physiologically active compounds on human health, through scientifically proven information, were described.
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Effects of curcumin-based photodynamic treatment on the storage quality of fresh-cut apples
TL;DR: Curcumin-based PDT was proven to prevent browning and weight loss and significantly reduced the activity of polyphenol oxidase and peroxidases in treated apples.
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Determination of quality attributes in wax jambu fruit using NIRS and PLS.
TL;DR: The NIRS and PLS algorithms can be used to determine TCA and TPC in intact wax jambu fruit using near-infrared spectroscopy and partial least squares.
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Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity
TL;DR: It is suggested that N2 pre-treatment enhanced enzymatic and non-enzymatic antioxidant activity in CWC slices, and thereby contributed to alleviating lipid peroxidation and maintenance of storage quality.
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Browning inhibition in fresh-cut rose apple fruit cv. Taaptimjaan using konjac glucomannan coating incorporated with pineapple fruit extract
TL;DR: In this article, the effects of an edible coating, based on konjac glucomann incorporated with pineapple fruit extract, on browning inhibition of fresh-cut Taaptimjaan rose apple fruit during storage were investigated.
References
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The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power' : the FRAP assay
TL;DR: The FRAP assay offers a putative index of antioxidant, or reducing, potential of biological fluids within the technological reach of every laboratory and researcher interested in oxidative stress and its effects.
Journal Article
Total Phenol Analysis: Automation and Comparison with Manual Methods
TL;DR: In this article, a 40-sample/hour procedure was adapted from the Singleton-Rossi method of analysis for total phenols in wine and other plant extracts, and compared with small-volume manual and semi-automated versions of this analysis.
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Factors affecting quality of fresh-cut horticultural products
TL;DR: In the 0-10°C range, Q,o of respiration rates ranged from 2.0 to 8.6 among various fresh-cut fruits and vegetables, and low 02 and elevated CO* atmosphere reduced the respiration rate; however, the respiratory quotient approached 3.0 with some fresh-cuts.
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Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit
TL;DR: In this article, the authors investigated the antioxidant capacity and postharvest quality of strawberry (Fragaria x ananassa cv. Chandler) kept at 0°C, 5°C and 10°C.