Analysis of cell-wall pectin from hot and cold break tomato preparations

Chong, Hui H.; Şimşek, Şenay; Reuhs, Bradley L.

doi:10.1016/j.foodres.2009.02.025

Cited by 17 publications

(17 citation statements)

References 15 publications

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“…Involvement of polygalacturonase (PG) or/and pectin methyl esterase (PME) in enzymatic disassembly of pectin polysaccharides during fruit ripening has been extensively investigated (Prasanna et al, 2007;Chong, Simsek, & Reuhs, 2009). PG and PME cooperatively regulate the pectin disassembly.…”

Section: Fruit Softening and Activities Of Pg And Pmementioning

confidence: 99%

Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life

Zhang

et al. 2011

Food Research International

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Section: Fruit Softening and Activities Of Pg And Pmementioning

confidence: 99%

Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life

Zhang

et al. 2011

Food Research International

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“…During fruit ripening, intense biochemical changes in cell wall degradation, aroma and color occur (Calegario et al, 1997;Chong, Simsek, & Reuhs, 2009;Devitt et al, 2006;Karakurt & Huber, 2003;Paull, Gross, & Qiu, 1999). In climacteric fruits, physico-chemical changes take place very quickly and are triggered by differential gene expression, enzyme activation and plant hormone ethylene (Fabi, Mendes, Lajolo, & Nascimento, 2010;Fabi, Lajolo, & Nascimento, 2009;Qiu, Lu, Li, & Toivonen, 2009).…”

Section: Pulp Softening In Papayasmentioning

confidence: 99%

Papaya: Nutritional and pharmacological characterization, and quality loss due to physiological disorders. An overview

Oliveira

Vitória

2011

Food Research International

109

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The papaya (Carica papaya L.) is a tropical fruit that is widely cultivated and consumed, both for its agreeable flavor as well as its many pharmacological properties. This review will discuss the fruit's origin and principal growing regions in the world and will briefly explore its nutritional and pharmacological attributes. In addition, we will identify and comment on some of the most common physiological disorders that occur postharvest. Such disorders compromise the quality of the fruit, bringing financial losses to the productive sector, along with serious economic and social consequences to papaya-growing countries. Among these disorders, physiological bruising, also known as "skin freckles", characterized by the appearance of blemishes on the fruit while still in its growth stage, is one of the main problems associated with the crop. Possible causes of and current information on bruising are dealt with in this article. Other physiological disorders of the papaya such as pulp flesh translucency, pulp softening, and hard lumps in papaya flesh are also discussed.

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“…In this regard, diminishing membrane integrity could cause a loss of texture related enzymes and their substrates, leading to a rise in Xuids and solute exchanges as well as an increase in the enzymatic activity (Ayala-Zavala et al, 2008). Results obtained in this study show that transformation process, temperature and storage period can affect the tomato components and quality (Goodman et al, 2002;Chong et al, 2009;Ife Fitz and Bas Kuipers, 2003). During transport and storage, intact fruits and vegetables are prone to deleterious changes induced by respiratory, metabolic and enzymatic activities, as well as by desiccation, pests, microbial spoilage, and temperature-induced injury.…”

Section: Resultsmentioning

confidence: 73%

Biopreservation of tomato paste and sauce with Leuconostoc spp. metabolites

Fatima¹,

Kihal²,

Miloud³

2015

Afr. J. Food Sci.

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The aim of this study was to evaluate 40 lactic acid bacteria (LAB) and 20 Bacillus strains isolated from the fermented tomato (Solanum lycopersicum) for their capacity to produce antimicrobial activities against several bacteria and fungi. The strain designed LBc03 has been selected for advanced studies. The supernatant culture of this strain inhibits the growth of Escherichia coli, Staphylococcus aureus and Aspergilus sp. Based on the cultural, morphological, physiological and biochemical characteristics, LBc03 was identified as Leuconeustoc spp. Its antimicrobial compound was determined as a proteinaceous substance, but it is possible that the bacteriocin may also be bound to other molecules like a lipid or a carbohydrate moiety. Metabolite extracts from selected LAB were more effective in preserving tomato paste and sauce stored at 4°C against spoilage bacteria like E. coli and the application of bio-preservative should be encouraged in food processing industries.

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Analysis of cell-wall pectin from hot and cold break tomato preparations

Cited by 17 publications

References 15 publications

Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life

Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life

Papaya: Nutritional and pharmacological characterization, and quality loss due to physiological disorders. An overview

Biopreservation of tomato paste and sauce with Leuconostoc spp. metabolites

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