Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion

2018 ◽  
Vol 59 (3) ◽  
pp. 373-381 ◽  
Author(s):  
Suriyan Supapvanich ◽  
Preyanuch Mitsang ◽  
Pannipa Youryon ◽  
Chairat Techavuthiporn ◽  
Panida Boonyaritthongchai ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Bioactive Compounds ◽  
Postharvest Quality ◽  
Short Term ◽  
Quality Maintenance ◽  
Short Term Storage ◽  
Term Storage

scholarly journals The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the Content of Bioactive Compounds and Antioxidant Properties

2016 ◽  
Vol 24 (2) ◽  
pp. 83-90
Author(s):  
Justyna I. Szwejda-Grzybowska ◽  
Ryszard Kosson ◽  
Maria Grzegorzewska
Keyword(s):  
Bioactive Compounds ◽  
Antiradical Activity ◽  
Antioxidant Properties ◽  
Sweet Pepper ◽  
Hot Water ◽  
Short Term ◽  
Pepper Fruit ◽  
Short Term Storage ◽  
Fresh Cut ◽  
Term Storage

Abstract The aim of the experiment was to determine the changes in the contents of bioactive compounds and antioxidant/antiradical activity in fresh-cut fruits of sweet pepper cv. ‘Blondy F1’ and ‘Yecla F1’, depending on the postharvest treatment. Treatment with hot water and short-term storage decreased the content of bioactive compounds and antioxidant/antiradical activity of fruit peppers. The treatment with water at 55 °C for 12 sec. of fresh-cut fruits caused lower losses in content of bioactive compounds and antioxidant/antiradical activities than the treatment with water at 45 °C for 10 min. There was a significant correlation between the content of total polyphenols and antioxidant and antiradical activity of pepper fruits depending on the cultivar and the experimental season.

scholarly journals 392 Postharvest Quality Of Eastern North American Strawberry Cultivars during Short-term Storage

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 511D-511
Author(s):  
Rumphan Koslanund ◽  
Douglas. D. Archbold
Keyword(s):  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Traits ◽  
Short Term ◽  
Postharvest Storage ◽  
C Storage ◽  
Berry Quality ◽  
Short Term Storage ◽  
Term Storage ◽  
Strawberry Cultivars

Strawberry cultivars grown for “pre-picked” markets need to maintain quality during short-term postharvest storage in contrast to those destined for “U-pick” harvest. However, very little information is available on berry quality during postharvest storage of cultivars grown in matted-row culture in eastern North America. To determine how rapidly berry quality may change and identify cultivars best-suited for pre-picked markets, the postharvest performance of 16 cultivars grown in matted rows was compared. Berries were sampled at harvest, after 3 days of 4 °C storage within sealed plastic bags, and after 3 subsequent days at 20 °C. Quality traits assessed included fruit firmness, color, titratable acidity, pH, soluble solids, and percent weight loss. At harvest, berry quality varied by cultivar and from early to late harvest dates. Berry quality changed very little during 4 °C storage. During the subsequent 20 °C storage, berry quality traits changed more for some cultivars than others. In particular, soft fruit at harvest and/or a rapid decline in berry firmness indicated that several cultivars were not suited for short-term storage. Based on the cumulative data, several cultivars can be identified as better suited for pre-picked markets.

scholarly journals The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

2021 ◽  
pp. 108201322199884
Author(s):  
Rami Akkad ◽  
Ereddad Kharraz ◽  
Jay Han ◽  
James D House ◽  
Jonathan M Curtis
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Solid Phase ◽  
Short Term ◽  
Bean Flour ◽  
Odour Activity Value ◽  
Short Term Storage ◽  
Term Storage

The odour emitted from the high-tannin fab bean flour ( Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.

Effect of short-term storage on phenolic content,o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)

1992 ◽  
Vol 60 (3) ◽  
pp. 309-312 ◽  
Author(s):  
Helen N. Asemota ◽  
Max A. Wellington ◽  
Adewale A. Odutuga ◽  
Mohammed H. Ahmad
Keyword(s):  
Phenolic Content ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Fractionation of Fresh Wastewater and Solubility of Phosphorus in Short-Term Storage

2006 ◽  
Vol 41 (6) ◽  
pp. 1183-1188 ◽  
Author(s):  
JARMO SALLANKO ◽  
MIKKO HINKKANEN ◽  
JARKKO OKKONEN
Keyword(s):  
Short Term ◽  
Short Term Storage ◽  
Term Storage
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