scholarly journals Changes in Anthocyanin Concentration, Phenylalanine Ammonia Lyase, and Glucosyltransferase in the Arils of Pomegranates Stored in Elevated Carbon Dioxide Atmospheres

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 496F-497 ◽  
Author(s):  
Deirdre M. Holcroft ◽  
Maria I. Gil ◽  
Adel A. Kader
Keyword(s):  
Carbon Dioxide ◽  
Phenylalanine Ammonia Lyase ◽  
Anthocyanin Biosynthesis ◽  
Punica Granatum ◽  
Elevated Carbon Dioxide ◽  
Storage Life ◽  
Red Color ◽  
Anthocyanin Concentration

The influence of CO2 on color and anthocyanin concentration in the arils of `Wonderful' pomegranate (Punica granatum L.) was investigated. Pomegranates were placed in jars ventilated continuously with air or air enriched with 10% or 20% CO2 at 10°C for 6 weeks. Samples were taken initially, and after 1, 2, 4, and 6 weeks and anthocyanin concentration was measured by HPLC. The arils of the pomegranates stored in air were deeper red than those stored in CO2-enriched atmospheres. This increase in red color resulted from an increase in anthocyanin concentration. Arils from fruit stored in air+10% CO2 had a lower anthocyanin concentration than air-stored fruit, and atmospheres enriched with 20% CO2 suppressed anthocyanin biosynthesis. Anthocyanin concentration was well-correlated to the activity of phenylalanine ammonia lyase (PAL), but not to glucosyltransferase (GT) activity. Moderate CO2 atmospheres (10%) prolong the storage life and maintain the quality of pomegranates, including an adequate red color of the arils.

scholarly journals Effect of Carbon Dioxide on Anthocyanins, Phenylalanine Ammonia Lyase and Glucosyltransferase in the Arils of Stored Pomegranates

1998 ◽  
Vol 123 (1) ◽  
pp. 136-140 ◽  
Author(s):  
Deirdre M. Holcroft ◽  
Maria I. Gil ◽  
Adel A. Kader
Keyword(s):  
Carbon Dioxide ◽  
Phenylalanine Ammonia Lyase ◽  
Anthocyanin Biosynthesis ◽  
Punica Granatum ◽  
Quality Attributes ◽  
Postharvest Quality ◽  
Color Intensity ◽  
Red Color ◽  
Anthocyanin Concentration

`Wonderful' Pomegranates (Punica granatum L.) were placed in jars ventilated continuously with air or air enriched with 10 or 20 kPa CO2 at 10 °C for 6 weeks. Samples were taken initially and after 1, 2, 4, and 6 weeks, and postharvest quality attributes were measured. The arils of the pomegranates stored in air were deeper red than the initial controls and than those stored in CO2-enriched atmospheres. This increased color was associated with increased anthocyanin concentration. Arils from fruit stored in air enriched with 10 kPa CO2 had a lower anthocyanin concentration than air-stored fruit, and atmospheres enriched with 20 kPa CO2 had even lower levels, possibly from suppressed anthocyanin biosynthesis. Anthocyanin concentration correlated well with the activity of phenylalanine ammonia lyase but not with glucosyltransferase activity. Moderate CO2 atmospheres (10 kPa) prolong the storage life and maintain quality of pomegranates, including adequate red color intensity of the arils.

DRIED WHOLE EGG POWDER: XXIII. THE EFFECT OF MOISTURE CONTENT AND METHOD OF PACKING ON THE STORAGE LIFE OF DRIED SUGAR–EGG MIXTURES

1946 ◽  
Vol 24f (6) ◽  
pp. 430-436
Author(s):  
R. L. Hay ◽  
Jesse A. Pearce
Keyword(s):  
Carbon Dioxide ◽  
Moisture Content ◽  
Beneficial Effect ◽  
Potassium Chloride ◽  
Storage Life ◽  
High Moisture ◽  
Effect Of Moisture ◽  
Egg Powder ◽  
Whole Egg

Dried sugar–egg powders, obtained from a commercial Canadian source, were adjusted to 1.4, 2.8, and 3.2% moisture and stored at 40°, 80°, and 120° F. from 1 to 52 weeks. Quality of the powder was assessed by measurement of fluorescence, potassium chloride value, pH, and foaming volume. The rate of deterioration increased with an increase in moisture content at 80° and 120° F. The effect of moisture content on fluorescence and potassium chloride values was negligible at 40° F., but high moisture in powders stored at this temperature accelerated the development of acidity and the loss in baking quality as assessed by foaming volume.Packing in carbon dioxide, nitrogen, and in vacuo had a slight beneficial effect on dried sugar–egg powder.

Effect of elevated carbon dioxide on nutritional quality of tomato

1997 ◽  
Vol 20 (10) ◽  
pp. 1975-1978 ◽  
Author(s):  
R.M. Wheeler ◽  
C.L. Mackowiak ◽  
G.W. Stutte ◽  
N.C. Yorio ◽  
W.L. Berry
Keyword(s):  
Carbon Dioxide ◽  
Nutritional Quality ◽  
Elevated Carbon Dioxide

THE KEEPING QUALITY OF DEHYDRATED MIXTURES OF EGG AND MILK

1946 ◽  
Vol 24f (1) ◽  
pp. 70-76 ◽  
Author(s):  
Jesse A. Pearce ◽  
W. A. Bryce ◽  
Joan Whittaker ◽  
H. Tessier
Keyword(s):  
Carbon Dioxide ◽  
Beneficial Effect ◽  
Milk Powder ◽  
Storage Life ◽  
Carbohydrate Content ◽  
Added Sugar ◽  
Fluorescence Measurements ◽  
Similar Protein ◽  
Keeping Quality

The storage life of a dehydrated mixture of egg and milk, when assessed by both palatability and fluorescence measurements, was shorter than the life of milk powder of similar protein, fat, and carbohydrate content. Increased quantities of egg in the mixture decreased the quality of the mixture, both initially and during 16 weeks' storage. These effects were noticeable at all temperatures studied between 40° and 140° F. but were most marked above 80° F. After 16 weeks at 80° F., material packed under carbon dioxide usually had better palatability than the air-packed products. The effect of added sugar was most noticeable at 120° and 140° F. Lactose had a slightly beneficial effect; sucrose was more effective.

DRIED WHOLE EGG POWDER: XVIII. THE KEEPING QUALITY OF ACIDULATED, GAS-PACKED POWDERS OF LOW MOISTURE CONTENT

1946 ◽  
Vol 24f (1) ◽  
pp. 39-46 ◽  
Author(s):  
Jesse A. Pearce ◽  
Margaret Reid ◽  
W. H. Cook
Keyword(s):  
Carbon Dioxide ◽  
Moisture Content ◽  
Potassium Chloride ◽  
Storage Life ◽  
Ph Measurements ◽  
Keeping Quality ◽  
Egg Powder ◽  
Subsequent Storage ◽  
Whole Egg

Acidification of liquid egg prior to drying did not improve subsequent storage life, although pH measurements showed that powder from untreated egg became acid more rapidly during storage. Reduction in the moisture content (total volatiles) from 4.7 to 3.0% doubled, and reduction from 4.7 to 1.7% tripled, the storage life of dried whole egg powder as assessed by fluorescence tests. The maximum storage life predicted for the low moisture powder by this test was only 36 wk. at 27 °C. and 5 wk. at 38 °C. Palatability tests suggested that the product was somewhat less perishable, as a powder of 1.7% moisture was considered fit for use as an egg dish after 64 wk. at 27 °C. Gas-packing low moisture powders in an atmosphere of carbon dioxide appeared to be slightly more effective as a means of retaining palatability than packing in an atmosphere of air or nitrogen, but was particularly effective in preventing loss of solubility (assessed by potassium chloride values) during storage.

scholarly journals Carbon Dioxide–induced Changes in Color and Anthocyanin Synthesis of Stored Strawberry Fruit

HortScience ◽  
1999 ◽  
Vol 34 (7) ◽  
pp. 1244-1248 ◽  
Author(s):  
Deirdre M. Holcroft ◽  
Adel A. Kader
Keyword(s):  
Carbon Dioxide ◽  
Phenolic Compounds ◽  
Enzyme Activities ◽  
Phenylalanine Ammonia Lyase ◽  
Titratable Acidity ◽  
Anthocyanin Synthesis ◽  
Strawberry Fruit ◽  
Red Color ◽  
Storage Atmosphere ◽  
Induced Changes

Anthocyanin concentrations increased in both external and internal tissues of `Selva' strawberries (Fragaria ×ananassa Duch.) stored in air at 5 °C for 10 days, but the increase was lower in fruit stored in air enriched with 10 or 20 kPa CO2. Flesh red color was less intense in CO2 storage than in air storage. Activities of phenylalanine ammonia lyase (PAL) and UDP glucose: flavonoid glucosyltransferase (GT) decreased during storage, with decreases being greater in both external and internal tissues of strawberry fruit stored in air + 20 kPa CO2 than in those kept in air. Activities of both PAL and GT in external tissues of strawberries stored in air + 10 kPa CO2 were similar to those in fruit stored in air, while enzyme activities in internal tissues more closely resembled those from fruit stored in air + 20 kPa CO2. Phenolic compounds increased during storage but were not affected by the storage atmosphere. The pH increased and titratable acidity decreased during storage; these effects were enhanced in internal tissues by the CO2 treatments, and may in turn have influenced anthocyanin expression.

scholarly journals Physiological Attributes Related to Quality Attributes and Storage Life of Minimally Processed Lettuce

HortScience ◽  
1993 ◽  
Vol 28 (7) ◽  
pp. 723-725 ◽  
Author(s):  
R. Couture ◽  
M.I. Cantwell ◽  
D. Ke ◽  
M.E. Saltveit
Keyword(s):  
Phenylalanine Ammonia Lyase ◽  
Fold Increase ◽  
Quality Attributes ◽  
Storage Life ◽  
Storage Quality ◽  
Minimally Processed ◽  
Pal Activity ◽  
Physiological Attributes ◽  
And Storage

Relationships between storage quality attributes, such as russet spotting and browning intensity, and physiological attributes, such as soluble phenolic content and polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) activities, of minimally processed crisphead lettuce (Lactuca sativa L.) were studied. The processed lettuce tissue was kept in air or air plus ethylene at 2 or 5 μl·liter-1 at 2.5 or 5C for 1 to 4 days and then transferred to air at 2.5, 5, or 20C for 1 to several days. None of the above physiological attributes of the initial samples from eight lettuce cultivars (Calmar, El Toro, Sea Green, Pacific, Monterey, Salinas 88, 86-13, and Nerone) and three maturity stages (immature, mature, and overmature) correlated with their storage quality. However, ethylene-induced PPO and PAL activities and browning intensity measured 3 to 4 days after harvest consistently and significantly correlated with the final visual quality of the ethylene-treated, minimally processed lettuce after 6 to 10 days of storage. Among these three attributes, ethylene induced a 2.5- to 5.3-fold increase in PAL activity, while the relative changes in PPO activity and browning intensity were only 23% to 68%. Ethylene-induced PAL activity possibly may be used as an index to predict the storage life of minimally processed lettuce.

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