1‐Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh‐cut cantaloupe

Amaro, A. L.; Fundo, Joana F.; Oliveira, Ana; Beaulieu, John C.; Fernández-Trujillo, J.P.; Almeida, Domingos P.F.

doi:10.1002/jsfa.5804

Cited by 33 publications

(23 citation statements)

References 43 publications

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“…The force to drive a cylindrical probe with 5 mm diameter to perforate 5 mm into the tissue at a speed of 1.5 mm s À1 was recorded (Amaro et al, 2013). One measurement was taken on the lateral surfaces of each five cubes from three clamshells, respecting to one replicate, from a total of two true replicates, for each sampling day.…”

Section: Measuring Quality Parametersmentioning

confidence: 99%

Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time

Fundo

Amaro

Madureira

et al. 2015

Journal of Food Engineering

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a b s t r a c tMolecular mobility is a fundamental parameter which reflects the dynamic properties of food components and contributes to food degradation reactions comprehension. Fresh-cut fruits have become an important food market segment. However, processing of fruits promotes faster its physiological deterioration, biochemical changes and microbial degradation. The purpose of this work was to use NMR methodology as a tool to evaluate fresh-cut fruit quality, during storage at refrigerated conditions. The fresh-cut melon transverse relaxation time (T 2 ) was measured for a period of 7 days of storage at 5°C. The relationship between the obtained values, microstructure and quality parameters was investigated. In general, results show the existence of one class of water fluidity in the system, the one present in cells after processing. T 2 , a measure of this fluidity, is affected by the processing and storage time. Also, it is possible to find a close relationships between T 2 and quality parameters of total colour difference (TCD), firmness and a w . As T 2 increases TCD also increases, while firmness and a w decrease. These results highlight the usefulness of NMR methodology application in food science.

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Section: Measuring Quality Parametersmentioning

confidence: 99%

Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time

Fundo

Amaro

Madureira

et al. 2015

Journal of Food Engineering

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“…Total Antioxidant Capacity. Hydrophilic extracts were obtained, as described previously (Amaro et al, 2012), adding 25 mL of 88% methanol to 2,5 g fresh-cut melon samples. Total antioxidant capacity was measured using ABTS+ [(2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic) acid) diammonium salt] radical as described by Gião et al(2007) measuring absorbance at 734 nm (UV mini 1240 spectrophotometer, Shimadzu, Tokyo, Japan) with ascorbic acid as standard.…”

Section: Voc Analysesmentioning

confidence: 99%

Physiological, Metabolite and Volatile Analysis of Cut Size in Melon During Postharvest Storage

Spadafora¹,

Machado²,

Müller³

et al. 2015

Acta Hortic.

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Melons are an important component of fresh fruit salads, however they suffer from limited shelf life. Processing of melon fruit for use in fruit salads induces a number of changes including alterations in colour and texture. In addition, respiration rate and ethylene production are affected. Processing also elicits changes in flavour (sweetness) and aroma (production of volatile organic compoundsVOCs), of critical importance to the consumer. Several parameters govern shelf life; temperature is a critical factor. In this study we tested whether cut size is another parameter that can affect quality indicators. Melon (Cucumis melo cv. arapaho) cubes of three sizes were stored at 4 o C and assessed for quality at five time-points over a 15 day period. We assessed a number of parameters including firmness, loss of fresh weight, respiration rate, antioxidant capacity, phenolic compounds and carotenoid content. In addition we measured VOC profiles to assess whether there were any qualitative changes associated with storage period and/or cut size. Fresh weight (FW) loss and respiration rate increased significantly with storage time and FW loss was affected by cut size. Total carotenoid levels remained stable during the storage time as did antioxidant capacity in all cut sizes. However, cinnamic acid levels tended to decrease in the last stage of the storage period and changes in β-carotene content correlated with cut size (though not significantly). We were also able to separate the VOC profiles from the different cut sizes indicating that VOCs may be useful markers as indicators of the effects of cut size and storage time on quality.

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“…On the other hand, during the post-harvest of fruit and vegetables the most common problems are associated with changes in flavor, fresh firmness (Amaro et al, 2013;Goulao et al, 2007) and total soluble sugars (Shin et al, 2007) and weight loss (Goulao et al, 2007). These characteristics are strongly influenced by time, temperature and relative humidity during storage.…”

Section: Introductionmentioning

confidence: 99%

Pre-Harvest Application of Plant Biostimulant on the Quality and Shelf-Life of Yellow Melon (Cucumis melo L.)

Aroucha¹,

Sousa²,

Medeiros³

et al. 2018

JAS

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The purpose this work was to evaluate the influence of pre-harvest application of plant biostimulant on the quality and shelf-life of melon. For this an experiment was established in the "Coopyfrutas", located in Rio Grande do Norte state/Brazil. The treatments consisted of a combination of factors: melon cultivars ('Goldex' and 'Iracema') and pre-harvest application of plant biostimulant, Crop Set®, (with and without). At commercial maturity, some fruit of each treatment were sampled and analyzed and the others were stored in a cold chamber at 10±2 ºC and 80±2% relative humidity. The experiment was arranged in a completely randomized split-plot design. The plots consisted of cultivars and Crop Set® application and subplots of different storage time (0, 14, 21, 28, and 35 days after harvest) with eight replications. The characteristics evaluated were length, diameter, internal cavity, external and internal appearance, weight loss, fresh firmness, soluble solids, titratable acidity, pH, SS/TA ratio, and total soluble sugars. Applications of plant biostimulant led to an increase in fruit length and diameter. It reduced fresh firmness and increased the pH of 'Goldex' fruit. The total soluble sugars reduced at 35 days of storage in the 'Iracema' fruit treated with plant biostimulant.

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1‐Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh‐cut cantaloupe

Abstract: Post-cutting treatment with 1-MCP affected nine of the flavor-important volatiles, particularly those derived from the amino acids isoleucine and phenylalanine, but had no practical effect on phytochemicals or other quality attributes.

Cited by 33 publications

References 43 publications

Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time

Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time

Physiological, Metabolite and Volatile Analysis of Cut Size in Melon During Postharvest Storage

Pre-Harvest Application of Plant Biostimulant on the Quality and Shelf-Life of Yellow Melon (Cucumis melo L.)

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