Temperature and Storage Duration Effects on Esterase Activity in Fresh-cut Cantaloupe Melon

2003 ◽  
Vol 68 (3) ◽  
pp. 790-793 ◽  
Author(s):  
O. Lamikanra ◽  
M.A. Watson
Keyword(s):  
Esterase Activity ◽  
Storage Duration ◽  
Fresh Cut ◽  
And Storage

scholarly journals Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1698
Author(s):  
Zdenka Pelaić ◽  
Zrinka Čošić ◽  
Sandra Pedisić ◽  
Maja Repajić ◽  
Zoran Zorić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Chemical Constituents ◽  
Sodium Ascorbate ◽  
Storage Duration ◽  
Applied Dose ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C ◽  
Potato Slices

UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m−2, respectively, stored for 23 days (+6 °C), and subsequently boiled and fried. As the applied dose and storage duration increased, the CA content in raw FCP decreased (it retained for 75.53–88.34%), while the content of sugars as well as acrylamide in fried FCP increased. Although the increase was the most noticeable at the applied dose of 2.70 kJ m−2, the acrylamide content was always below proposed limit. Boiling and frying reduced the content of CA and sugars. In spite of certain alterations, applied doses of irradiation can ensure acceptable product in regard to phenolics and sugars, and acrylamide content particularly.

scholarly journals Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions

Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1773
Author(s):  
Sandra Balbino ◽  
Maja Repajić ◽  
Tea Solarić ◽  
Draženka Dite Hunjek ◽  
Dubravka Škevin ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Storage Conditions ◽  
Sodium Ascorbate ◽  
Oil Uptake ◽  
Minimal Processing ◽  
Storage Duration ◽  
Polycyclic Aromatic ◽  
Fresh Cut ◽  
And Storage

This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP). Birgit and Lady Claire potato slices were pre-treated with sodium chloride solution (1%) and sodium ascorbate solution (2%), packaged in vacuum and modified atmosphere and stored at 10 °C/8 days. Oil uptake was significantly higher in Birgit FCP and was not affected by minimal processing. HPLC analysis/fluorescence detection was able to identify a total of 14 PAH. Benzo(a)pyrene and ΣPAH4 levels (0.62 and 1.36 µg kg−1, respectively) were below the EU limits in all fried FCP samples. Majority of examined light and heavy PAH were higher in Lady Claire, while naphthalene, fluorene and pyrene were decreased by vacuum packaging. No differences in PAH levels were noted in FCP fried at the beginning and after 2, 4 and 8 days of storage.

scholarly journals ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY

2015 ◽  
Vol 39 (3) ◽  
pp. 276-282
Author(s):  
Hêmina Carla Vilela ◽  
Patrícia de Fátima Pereira Goulart ◽  
Kamila Rezende Dázio de Souza ◽  
Ana Carolina Vilas Boas ◽  
Jane Silva Roda ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzymes ◽  
Nutritional Value ◽  
Storage Period ◽  
Antioxidant Enzyme Activity ◽  
Useful Life ◽  
Fresh Cut ◽  
Processing Techniques ◽  
And Storage ◽  
Microbiological Aspects

The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant enzymes. The roots were selected, sanitized and submitted to two cut types: cubed and grated. Then they were evaluated at 3 times: 0, 3 and 7 days. The cutting in cubes provided higher quality and lower SOD, CAT and APX activity. However, the grated product presented higher PG activity and lower PPO activity. The microbiological safety and the nutritional value were maintained in both cuts during the whole storage period. The useful life, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha.

scholarly journals Effect of manufacturing temperature and storage duration on stability of chemically defined media measured with LC-MS/MS

2018 ◽  
Vol 94 (4) ◽  
pp. 1144-1155 ◽  
Author(s):  
Florian Krattenmacher ◽  
Tamara Heermann ◽  
Amandine Calvet ◽  
Bartlomiej Krawczyk ◽  
Thomas Noll
Keyword(s):  
Storage Duration ◽  
Chemically Defined Media ◽  
Defined Media ◽  
And Storage

scholarly journals Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration

LWT ◽  
2012 ◽  
Vol 49 (2) ◽  
pp. 202-207 ◽  
Author(s):  
Ana Oliveira ◽  
Manuela Pintado ◽  
Domingos P.F. Almeida
Keyword(s):  
Antioxidant Activity ◽  
Storage Duration ◽  
Phytochemical Composition ◽  
And Storage

scholarly journals Association Between Weather Variables, Airborne Inoculum Concentration, and Raspberry Fruit Rot Caused by Botrytis cinerea

2018 ◽  
Vol 108 (1) ◽  
pp. 70-82 ◽  
Author(s):  
Odile Carisse ◽  
Vanessa McNealis ◽  
Alissa Kriss
Keyword(s):  
Meteorological Data ◽  
Fruit Rot ◽  
Weather Variables ◽  
Storage Duration ◽  
Inoculum Concentration ◽  
Crop Losses ◽  
Airborne Inoculum ◽  
Average Relative Humidity ◽  
And Storage ◽  
Field Plots

Botrytis fruit rot (BFR), one of the most important diseases of raspberry (Rubus spp.), is controlled primarily with fungicides. Despite the use of fungicides, crop losses due to BFR are high in most years. The aim of this study was to investigate the association between airborne inoculum, weather variables, and BFR in order to improve the management of the disease as well as harvest and storage decisions. Crop losses, measured as the percentage of diseased berries during the harvest period, were monitored in unsprayed field plots at four sites in three successive years, together with meteorological data and the number of conidia in the air. Based on windowpane analysis, there was no evidence of correlation between crop losses and temperature, vapor pressure deficit, wind, solar radiation, or probability of infection. There were significant correlations between crop losses and airborne inoculum and between crop losses and humidity-related variables, and the best window length was identified as 7 days. Using 7-day average airborne inoculum concentration combined with 7-day average relative humidity for periods ending 6 to 8 days before bloom, it was possible to accurately predict crop losses (R2 of 0.86 to 0.89). These models could be used to assist with managing BFR, timing harvests, and optimizing storage duration in raspberry crops.

scholarly journals Effect of Cutting and Storage on Acetate and Nonacetate Esters in Convenient, Ready-to-eat Fresh-cut Melons and Apples

HortScience ◽  
2006 ◽  
Vol 41 (1) ◽  
pp. 65-73 ◽  
Author(s):  
John C. Beaulieu
Keyword(s):  
Relative Increase ◽  
The Other ◽  
Relative Decrease ◽  
Other Hand ◽  
Different Seasons ◽  
Postharvest Life ◽  
Fresh Cut ◽  
Harvest Regimes ◽  
And Storage ◽  
Volatile Esters

Examples from various harvest regimes, storage regimes, cultivars and different packaging methods are presented to characterize volatile ester differences after cutting and how changes occur in characteristic flavors throughout the postharvest life of certain cut fruit products. In many fresh-cut cantaloupe cultivars and in honeydew, there was a relative increase in nonacetates and coinciding relative decrease in acetates during storage. A similar and consistent nonacetate:acetate ester ratio was conserved in cantaloupe from eastern and western U.S. regions, as well as different cultivars from the same field. Furthermore, similar ratios were observed in many melon cultivars over multiple years from different seasons and growing regions. Since many cultivars exhibited similar trends in 2-year repeated studies, the trend is apparently independent of year and season. Fresh-cut `Gala' apples, on the other hand, displayed a slightly different trend whereby both acetates and nonacetate esters decreased appreciably during storage. The hypothesis is put forward that recycling of esters during storage in certain fresh-cut fruits disturbs the delicate fine balance of characteristic volatiles. Consistently decreasing acetates along with increasing nonacetates could alter the overall perceived desirable flavor attributes during fresh-cut melon storage, even though volatile esters are still abundant.

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