Comparisons between Orange- and Green-fleshed Non-netted and Orange-fleshed Netted Muskmelons: Antioxidant Changes following Different Harvest and Storage Periods

The consumption of netted muskmelons (Cucumis melo L. Reticulatus group) has raised health concerns due to pathogenic bacteria attaching to sites on the netted rind inaccessible to sanitation. The purpose of this study was to compare 1) the enzymic and nonenzymic antioxidant capacity between representative cultivars of netted muskmelon and both green- and orange-fleshed honey dew muskmelons during storage for 17 days and 2) levels of non-nutrient phytochemicals between these genotypes in consideration of ultimately substituting netted orange-fleshed with non-netted orange-fleshed muskmelon. Netted muskmelon (`Cruiser'), green-fleshed (`Honey Brew'), and orange-fleshed (`Orange Dew') muskmelons were harvested in Texas at the beginning (21 May) and at the end (11 June) of the production season in 2004. Fruit were analyzed immediately (day 0) or stored simulating retail conditions for 7 or 14 days at 7 °C and 95% ± 2% relative humidity plus 3 days at 21 °C. Both `Orange Dew' and `Honey Brew' non-netted cultivars evinced similar and less lipid peroxidation, and hence postharvest senescence, during the 17-day storage period than the netted muskmelon `Cruiser'. In comparison with `Cruiser', `Orange Dew' generally exhibited higher concentrations of ß-carotene and phenolics and, with few exceptions, higher activities of the antioxidant enzymes ascorbate peroxidase (AsPX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), catalase (CAT), guaiacol peroxidase (POX), and superoxide dismutase (SOD). Higher AsPX and SOD activities in both `Orange Dew' and `Honey Brew' appear to confer a greater resistance to lipid peroxidation in these muskmelon genotypes than to the netted `Cruiser'. `Orange Dew' also appears to be a healthier food choice not only due to its lack of a netted rind which could potentially harbour human illness-related pathogens, but also that it is superior to both `Cruiser' and `Honey Brew' in overall beta-carotene and phenolic levels.

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Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period

Journal of Food Science and Technology ◽

10.1007/s13197-010-0200-4 ◽

2010 ◽

Vol 49 (5) ◽

pp. 601-607 ◽

Cited By ~ 9

Author(s):

Fulya Turantaş ◽

Kemal Kemahlıoğlu

Keyword(s):

Pathogenic Bacteria ◽

Storage Period ◽

And Storage

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Effects of an antibiotic and two phytogenic substances (cinnamaldehyde and 1,8-cineole) on yolk fatty acid profile and storage period-associated egg lipid peroxidation level

Revista Brasileira de Zootecnia ◽

10.37496/rbz4920190270 ◽

2020 ◽

Vol 49 ◽

Author(s):

Tulay Cimrin ◽

Rahsan Ivgin Tunca ◽

M. Dilek Avsaroglu ◽

Tugay Ayasan ◽

Seher Küçükersan

Keyword(s):

Lipid Peroxidation ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Storage Period ◽

And Storage

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Effect of Blending and Storage on the Physicochemical Composition of the Papaya and Mango Squash

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1419 ◽

2019 ◽

Author(s):

Rajni Modgil ◽

Arun Prabha ◽

Anupama Sandal

Keyword(s):

Reducing Sugars ◽

Sugar Content ◽

Storage Period ◽

Beta Carotene ◽

Carotene Content ◽

Physicochemical Composition ◽

Physico Chemical ◽

Papaya Pulp ◽

Mango Pulp ◽

And Storage

Papaya and mango pulp was blended in different ratios i.e. 100:0, 85:15, 70:30 and 55:45 respectively to prepare squash. Prepared squash was analysed for various nutritional and physico-chemical characteristics. Parameters studied were pH, acidity, TSS, Beta carotene total sugars reducing and non reducing sugars. Squash was packaged in glass bottles and stored for six months to assess the shelf life after storage at ambient temperature. The samples were analysed at an interval of one month. The results revealed that a good quality squash can be prepared by blending papaya and mango. With increase in storage period the pH (2.96 to 3.03)and reducing sugar content of the squash increased, from 20.34 to 22.83 whereas the acidity, T SS, ascorbic acid, â carotene content, total and non-reducing sugars decreased significantly. Initial TSS in controle sample was 44.12 which decreased to 43.91 % after six month storage. Papaya pulp can be blended with mango pulp for developing squash.

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CAROTENOID RETENTION IN MINIMALLY PROCESSED BIOFORTIFIED GREEN CORN STORED UNDER RETAIL MARKETING CONDITIONS

Ciência e Agrotecnologia ◽

10.1590/s1413-70542015000400007 ◽

2015 ◽

Vol 39 (4) ◽

pp. 363-371

Author(s):

Natália Alves Barbosa ◽

Maria Cristina Dias Paes ◽

Paulo Evaristo de Oliveira Guimarães ◽

Joelma Pereira

Keyword(s):

Vitamin A ◽

Storage Period ◽

Beta Carotene ◽

Chemical Compositions ◽

Processed Food ◽

Minimally Processed ◽

Total Carotenoids ◽

Maize Cultivars ◽

Corn Kernels ◽

And Storage

Storing processed food products can cause alterations in their chemical compositions. Thus, the objective of this study was to evaluate carotenoid retention in the kernels of minimally processed normal and vitamin A precursor (proVA)-biofortified green corn ears that were packaged in polystyrene trays covered with commercial film or in multilayered polynylon packaging material and were stored. Throughout the storage period, the carotenoids were extracted from the corn kernels using organic solvents and were quantified using HPLC. A completely factorial design including three factors (cultivar, packaging and storage period) was applied for analysis. The green kernels of maize cultivars BRS1030 and BRS4104 exhibited similar carotenoid profiles, with zeaxanthin being the main carotenoid. Higher concentrations of the carotenoids lutein, β-cryptoxanthin, and β-carotene, the total carotenoids and the total vitamin A precursor carotenoids were detected in the green kernels of the biofortified BRS4104 maize. The packaging method did not affect carotenoid retention in the kernels of minimally processed green corn ears during the storage period.

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Alpha lipoic acid treatment induces the antioxidant system and ameliorates lipid peroxidation in maize seedlings under osmotic stress

Archives of Biological Sciences ◽

10.2298/abs171218011t ◽

2018 ◽

Vol 70 (3) ◽

pp. 503-511 ◽

Cited By ~ 4

Author(s):

Rabiye Terzi ◽

Güler Saruhan ◽

Funda Güven ◽

Asim Kadioglu

Keyword(s):

Lipid Peroxidation ◽

Drought Stress ◽

Osmotic Stress ◽

Lipoic Acid ◽

Physiological Role ◽

Monodehydroascorbate Reductase ◽

Guaiacol Peroxidase ◽

Enzymatic Antioxidants ◽

Alpha Lipoic Acid ◽

Maize Cultivars

Plants are markedly affected by drought stress caused by fluctuations in global climate, reduction in rainfall and a decrease in soil fertility. Therefore, some mechanistic strategies to cope with adverse effects of drought stress are needed. Alpha lipoic acid (ALA), a potent antioxidant molecule, is known to function in abiotic stress tolerance. In the current study, we investigated the ALA-stimulated physiological role in tolerance to osmotic stress induced by polyethylene glycol in two maize (Zea mays L.) cultivars (cv. Helen and cv. Akpinar). Application of ALA increased the leaf water potential of maize cultivars under stressful and stress-free conditions but decreased lipid peroxidation and the hydrogen peroxide (H2O2) content. Additionally, enhanced activity of the antioxidant defense system was observed following ALA application. Exogenous ALA elevated the activities of enzymatic antioxidants such as superoxide dismutase (SOD), catalase (CAT), guaiacol peroxidase (GPX), glutathione reductase (GR) and monodehydroascorbate reductase (MDHAR) under osmotic stress as compared to seedlings not exposed to ALA. Conversely, ascorbate peroxidase (APX) activity was decreased by ALA application in both cultivars. Higher GR and MDHAR activities of both cultivars were simultaneously observed in ALA treatments under osmotic stress. Taken together, the data indicated that exogenous ALA may function in arranging resilience against osmotic stress by reducing oxidative damage through induction of the antioxidant machinery in maize cultivars.

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Effect of Nanosilver on Physiological Performance of Pelargonium Plants Exposed to Dark Storage

Journal of Horticultural Research ◽

10.2478/johr-2013-0003 ◽

2013 ◽

Vol 21 (1) ◽

pp. 15-20 ◽

Cited By ~ 16

Author(s):

Mehrnaz Hatami ◽

Mansour Ghorbanpour

Keyword(s):

Oxidative Stress ◽

Lipid Peroxidation ◽

Silver Nanoparticles ◽

Relative Humidity ◽

Foliar Spray ◽

Storage Period ◽

Guaiacol Peroxidase ◽

Post Harvest ◽

Mda Content ◽

Plastid Pigments

Abstract This investigation was conducted to evaluate the effects of post-harvest application of silver nanoparticles (N-Ag) and dark storage on plastid pigments, petal abscission, lipid peroxidation and activities of ascorbate peroxidase (APX) and guaiacol peroxidase (POD) in pelargonium cultivars ‘Blue Wonder’ and ‘Anthony’. N-Ag was applied as foliar spray in concentrations 0, 20, 40, 60 and 80 mg·cm-3 and then the plants were stored for 5 days in a growth chamber in darkness at temperature 20±2 °C and relative humidity 65%. The results revealed that after dark storage the petal abscission of cv. ‘Blue Wonder’ increased up to 40% but significantly decreased in plants treated with 60 mg·cm-3 of N-Ag. Cultivar ‘Anthony’ showed lesser petal abscission than ‘Blue Wonder’, namely 25% in control and 4% after treatment with 60 mg·cm-3 N-Ag. In both cultivars, treatment with N-Ag resulted in higher contents of leaf chlorophylls and carotenoids in comparison to untreated control. In response to treatments with 20-60 mg·cm-3 N-Ag, the activity of APX and POD was higher at the end of 5 days storage period than in the control plants, which coincided with improved post-harvest performance of both pelargonium cultivars. The enhancement of enzyme activities indicated possible beneficial effect of the applied treatment on alleviation of dark storage-induced oxidative stress. Also, in both cultivars, MDA content decreased significantly with the increase of N-Ag concentration up to 60 mg·cm-3 and then a rapid increase at 80 mg·cm-3 followed. It is concluded that treatment with silver nanoparticles is effective for preventing dark storage-induced petal abscission of pelargonium.

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Influence of modified atmospheric packaging and storage temperature on the physico-chemical, microbial and organoleptic properties of cantaloupe (Cucumis melo) fruit

Research on Crops ◽

10.31830/2348-7542.2020.080 ◽

2020 ◽

Vol 21 (3) ◽

Keyword(s):

Cucumis Melo ◽

Storage Temperature ◽

Organoleptic Properties ◽

Modified Atmospheric Packaging ◽

Physico Chemical ◽

And Storage

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The Influence Mechanism of Temperature and Storage Period on Polarization Properties of Poly (Vinylidene Fluoride–Trifluoroethylene) Ultrathin Films

Membranes ◽

10.3390/membranes11050301 ◽

2021 ◽

Vol 11 (5) ◽

pp. 301

Author(s):

Xingjia Li ◽

Zhi Shi ◽

Xiuli Zhang ◽

Xiangjian Meng ◽

Zhiqiang Huang ◽

...

Keyword(s):

Ultrathin Films ◽

Remanent Polarization ◽

Vinylidene Fluoride ◽

Storage Period ◽

Testing Temperature ◽

Fatigue Properties ◽

Inhibition Mechanism ◽

Poly Vinylidene Fluoride ◽

High Level ◽

And Storage

The effect of testing temperature and storage period on the polarization fatigue properties of poly (vinylidene fluoride-trifluoroethylene) (P(VDF–TrFE)) ultrathin film devices were investigated. The experimental results show that, even after stored in air for 150 days, the relative remanent polarization (Pr/Pr(0)) of P(VDF–TrFE) of ultrathin films can keep at a relatively high level of 0.80 at 25 °C and 0.70 at 60 °C. To account for this result, a hydrogen fluoride (HF) formation inhibition mechanism was proposed, which correlated the testing temperature and the storage period with the microstructure of P(VDF–TrFE) molecular chain. Moreover, a theoretical model was constructed to describe the polarization fatigue evolution of P(VDF–TrFE) samples.

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Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽

10.3390/molecules26082339 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2339

Author(s):

So-Yul Yun ◽

Jee-Young Imm

Keyword(s):

Particle Size ◽

High Temperature ◽

Storage Temperature ◽

Whey Proteins ◽

Skim Milk ◽

Storage Period ◽

Sediment Analysis ◽

Sediment Formation ◽

And Storage ◽

Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

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