scholarly journals Application of Γ-Aminobutyric Acid Treatment Differently Affects Physicochemical Characteristics of Tomato Fruits during Postharvest Storage

2021 ◽  
pp. 101-109
Author(s):  
Selman ULUIŞIK
Keyword(s):  
Acid Treatment ◽  
Physicochemical Characteristics ◽  
Aminobutyric Acid ◽  
Postharvest Storage ◽  
Tomato Fruits

Exogenous γ-aminobutyric acid treatment improves the cold tolerance of zucchini fruit during postharvest storage

2019 ◽  
Vol 136 ◽  
pp. 188-195 ◽  
Author(s):  
Francisco Palma ◽  
Fátima Carvajal ◽  
Raquel Jiménez-Muñoz ◽  
Amada Pulido ◽  
Manuel Jamilena ◽  
...  
Keyword(s):  
Cold Tolerance ◽  
Acid Treatment ◽  
Aminobutyric Acid ◽  
Postharvest Storage

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Glutamate dehydrogenase is differentially regulated in seeded and parthenocarpic tomato fruits during crop development and postharvest storage

2015 ◽  
Vol 181 ◽  
pp. 34-42 ◽  
Author(s):  
Georgios Tsilikochrisos ◽  
Georgios Tsaniklidis ◽  
Costas Delis ◽  
Nikolaos Nikoloudakis ◽  
Georgios Aivalakis
Keyword(s):  
Glutamate Dehydrogenase ◽  
Postharvest Storage ◽  
Tomato Fruits ◽  
Crop Development

Effects of exogenous γ-aminobutyric acid treatment on browning and food-borne pathogens in fresh-cut apples

2018 ◽  
Vol 146 ◽  
pp. 1-8 ◽  
Author(s):  
Haiyan Gao ◽  
Shiyuan Wu ◽  
Qing Zeng ◽  
Peizhong Li ◽  
Wenqiang Guan
Keyword(s):  
Acid Treatment ◽  
Aminobutyric Acid ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Fresh Cut

scholarly journals APPLICATION OF LACTIC ACID IN PRESERVATION OF NINH THUAN GREEN GRAPES NH01-48

2018 ◽  
Vol 55 (5A) ◽  
pp. 116
Author(s):  
Nguyen Thi Hanh
Keyword(s):  
Lactic Acid ◽  
Acid Treatment ◽  
Dry Matter ◽  
Physicochemical Characteristics ◽  
Bacterial Strains ◽  
Acid Pretreatment ◽  
Yeast Strains ◽  
Plastic Bags ◽  
Preservation Technology ◽  
Titration Acidity

Ninh Thuan green grapes NH01-48 is popularly cultured in Ninh Thuan province. However, due to the lack of preservation technology and/or facility, Ninh Thuan grapes are transported to and consumed in other areas of the country in a limited volume. This study aimed to assess application of lactic acid in treatment of Ninh Thuan grapes for preservation. Effect of lactic acid on grapes with or without challenging microorganisms was examined. Green grapes NH01-48 was washed with sterile water, and then dried on air. Grapes were challenged with a cocktail of microorganisms previously isolated from Ninh Thuan grapes, including four bacterial strains (Bacillus cereus, Pseudomonas oryzihabitans, Citrobacter sp., and Flavobacterium sp.), three yeast strains (Wickerhamomces anomalus, Hanseniaspora opuntiae, Debaryomyces nepalensis) and one fungus Penicillium sp. at 5 × 104 CFU/ml. Then grapes were treated with 3 % lactic acid solution for 5 min (soaking) prior to be packed in plastic bags with punched hole of         3 mm diameter, distance between holes is 3 cm and preserved in refrigeration condition at                 4 ± 0.5 oC. Grapes without challenging microorganisms/without acid pretreatment/without challenging microorganisms but treated with acid were used for comparison. Samples were taken every 5th day until 30 days. Color, hardness, total dry matter, titration acidity, and total microorganism count were measured. Results showed that when applied treatment of lactic acid on grape with and without challenging microorganisms, the change in grapes’ hardness, color, dry matter and titration acidity was minimized, demonstrating positive activity of lactic acid on grape physicochemical characteristics. Samples without lactic acid treatment were spoiled after 15-20 days of preservation, whereas the ones with acid treatment can be last for at least 30 days. Moreover, number of total microorganisms count after 30 days of preservation were acceptable in samples with lactic acid treatment (ca. 103 CFU/g). Therefore, lactic acid can be potential for application in grapes preservation. The combined effect with other preservation techniques needs to be further studied.

scholarly journals Efficient increase of ɣ-aminobutyric acid (GABA) content in tomato fruits by targeted mutagenesis

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
Satoko Nonaka ◽  
Chikako Arai ◽  
Mariko Takayama ◽  
Chiaki Matsukura ◽  
Hiroshi Ezura
Keyword(s):  
Targeted Mutagenesis ◽  
Aminobutyric Acid ◽  
Tomato Fruits ◽  
Gaba Content

Study of alternative oxidase in seeded and parthenocarpic cherry tomato fruits during their development and postharvest storage

2014 ◽  
Vol 36 (11) ◽  
pp. 2925-2933 ◽  
Author(s):  
Georgios Tsaniklidis ◽  
Chrisostomos Diamantis ◽  
Georgios Aivalakis
Keyword(s):  
Alternative Oxidase ◽  
Cherry Tomato ◽  
Postharvest Storage ◽  
Tomato Fruits

γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit

2011 ◽  
Vol 129 (4) ◽  
pp. 1619-1622 ◽  
Author(s):  
Aiping Yang ◽  
Shifeng Cao ◽  
Zhenfeng Yang ◽  
Yuting Cai ◽  
Yonghua Zheng
Keyword(s):  
Acid Treatment ◽  
Chilling Injury ◽  
Defence Response ◽  
Aminobutyric Acid ◽  
Peach Fruit
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