Effect of edible coating in physical-chemical parameters in minimally processed cactus pear (Opuntia ficus-indica)

2018 ◽  
pp. 231-238
Author(s):  
A. Palma ◽  
N.P. Mangia ◽  
D. Mura ◽  
S. D’Aquino
Keyword(s):  
Edible Coating ◽  
Chemical Parameters ◽  
Minimally Processed ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Physical Chemical

scholarly journals Effect of Opuntia ficus-indica Mucilage Edible Coating on Quality, Nutraceutical, and Sensorial Parameters of Minimally Processed Cactus Pear Fruits

Agronomy ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1963
Author(s):  
Giorgia Liguori ◽  
Raimondo Gaglio ◽  
Giuseppe Greco ◽  
Carla Gentile ◽  
Luca Settanni ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Edible Coating ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Minimally Processed ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Postharvest Life ◽  
Solids Content ◽  
And Diffusion

Cactus pear (Opuntia ficus-indica (L.) Mill.) is a non-climacteric fruit with a relatively short postharvest life span, being very sensitive to water loss, darkening and decay. Cactus pear is a spiny fruit, and the presence of glochids limits fruit consumption and diffusion; therefore, minimally processing, as well as peel removing, could be an opportunity to improve its availability, consumption, and diffusion in national and international markets. In this study, cactus pear minimally processed fruits were treated with a mucilage-based coating extracted from Opuntia ficus-indica cladodes and stored at 5 °C for 9 days. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by colors, firmness, total soluble solids content, titratable acidity, ascorbic acid, betalains and DPPH (2,2-diphenyl-1-picrylhydrazyl). Results showed that mucilage-based coating improved the quality and preserves the nutraceutical value of minimally processed cactus pear fruits during storage. The edible coating was effective in maintaining fruit fresh weight, total soluble solids content, fruit firmness, ascorbic acid and betalain content, sensorial traits, and visual score. Coated fruits showed a significantly lower microbiological growth than uncoated control fruits during the entire cold storage period.

CHANGES IN ANTIOXIDANT ACTIVITY AND PHYSICAL-CHEMICAL PARAMETERS IN MINIMALLY PROCESSED 'PRIMOSOLE' MANDARINS

2010 ◽  
pp. 341-347
Author(s):  
A. Palma ◽  
S. D'Aquino ◽  
A. Barberis ◽  
E. Tribulato
Keyword(s):  
Antioxidant Activity ◽  
Chemical Parameters ◽  
Minimally Processed ◽  
Physical Chemical

Physico-chemical parameters of cactus pear (Opuntia ficus-indica) juice clarified by microfiltration and ultrafiltration processes

Desalination ◽  
2010 ◽  
Vol 250 (3) ◽  
pp. 1101-1104 ◽  
Author(s):  
Alfredo Cassano ◽  
Carmela Conidi ◽  
Enrico Drioli
Keyword(s):  
Chemical Parameters ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Physico Chemical

Influence of an evoked pleasant consumption context on consumers’ hedonic evaluation for minimally processed cactus pear (Opuntia ficus-indica) fruit

2016 ◽  
pp. 327-334 ◽  
Author(s):  
G. Sortino ◽  
A. Allegra ◽  
P. Inglese ◽  
S. Chironi ◽  
M. Ingrassia
Keyword(s):  
Minimally Processed ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Hedonic Evaluation

SENSORY AND MICROBIOLOGICAL CHANGES IN MINIMALLY PROCESSED CACTUS PEAR (Opuntia ficus indica)

2001 ◽  
pp. 709-710 ◽  
Author(s):  
C. Sáenz ◽  
H. Berger ◽  
L. Galletti ◽  
F. Coronado
Keyword(s):  
Minimally Processed ◽  
Cactus Pear ◽  
Opuntia Ficus Indica

Submikroninių aerozolio dalelių kilmės ir fizikinių-cheminių parametrų įtaka atmosferos šiluminei pusiausvyrai

2020 ◽  
Author(s):  
◽  
Julija Pauraitė-Dudek
Keyword(s):  
Chemical Parameters ◽  
Radiative Balance ◽  
Submicron Aerosol ◽  
Physical Chemical ◽  
The Impact ◽  
Aerosol Source

The impact of submicron aerosol source and physical-chemical parameters on atmospheric radiative balance

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