Ascorbic acid and tissue browning in pears (Pyrus communis L. cvs Rocha and Conference) under controlled atmosphere conditions

Veltman, R.H.; Kho, R.M; Schaik, A.C.R. van; Sanders, Mark; Oosterhaven, J.

doi:10.1016/s0925-5214(00)00095-8

Cited by 124 publications

(93 citation statements)

References 10 publications

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“…endogenous O2 and CO2 concentrations in the fruit, thus retarding ripening ( Lowings and cutts, 1982;Bai et al, 1988). Figure 4 shows the effect of coating on vitamin C. Ascorbic acid is an important nutrient quality parameter and is very sensitive to degradation due to its oxidation (Veltman et. al., 2000) compared to other nutrient during food processing and storage.…”

Section: Resultsmentioning

confidence: 99%

Effects of Aloe Vera Coatings on Quality Characteristics of Oranges Stored Under Cold Storage

Arowora¹,

Williams²,

Adetunji³

et al. 2013

GJAS

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Three hundred and twenty (320) oranges of Valencia variety were stored under cold conditions in the refrigerator for 8 weeks. The following parameters were carried out during the course of storage: Total soluble solids, titratable acidity, weight loss, firmness, pH, vitamin C and sugar/ acid ratio. The final value for firmness for coated oranges was found to be 1781.25 + 118.30N, while that of uncoated oranges was 1531.25 + 185.53N. The pH was gradually increasing during the course of storage in the two treatments, whereas vitamin C was found to be decreasing in storage. The total soluble solid for coated oranges was 9.79+ 1.14% while that of uncoated oranges was found to be 9.34 + 0.06% at the end of storage. There was a linear decrease in titratable acidity during the course of storage. It was found that the value obtained for coated oranges was higher than that of uncoated oranges which was obtained to be 1.14 + 0.07 at the end of storage. Converse to this was obtained for % weight losses in the two treatments. The weight loss for coated oranges was 29.20+ 0.55%, while that of uncoated oranges was 53.30+ 1.17% at the end of storage. A linear increase was observed in sugar/acid ratio in the two treatments during the course of storage with higher value being recorded for uncoated oranges as 8.90 + 0.87, while lower value was gotten for coated oranges as 7.43+ 0.34%.

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Section: Resultsmentioning

confidence: 99%

Effects of Aloe Vera Coatings on Quality Characteristics of Oranges Stored Under Cold Storage

Arowora¹,

Williams²,

Adetunji³

et al. 2013

GJAS

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“…4B). Shokrollahfam et al (2012) and Veltman et al (2000) reported that calcium compounds bind with membrane and increase its stability, therefore, they …”

Section: Titratable Acidity (Ta)mentioning

confidence: 99%

Effect of Salicylic Acid and Calcium Nitrate Spraying on Qualitative Properties and Storability of Fresh Jujube Fruit (Ziziphus jujube Mill.)

Zeraatgar

Davarynejad

Moradinezhad

et al. 2018

Not Bot Horti Agrobo

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Chinese jujube is among the important medicinal plants grown in Iran. Its valuable fruit have a short post-harvest life. Delaying of quality reduction for few days can help maintaining the shelf life of fresh jujube fruit. The current study was conducted to investigate the possible effects of pre-harvest foliar application of salicylic acid (0, 2 and 4 mM) and calcium nitrate (0, 1 and 2%) on physico-chemical characteristics and shelf life of fresh jujube fruit during storage at 10-days intervals, for 40 days. Results indicated that salicylic acid and calcium nitrate played an important role in maintaining and extending post-harvest quality of fresh jujube fruit, as both substances increased fruit firmness, titrable acidity, total phenolic content, antioxidant activity, ascorbic acid and catalase enzyme, but reducing total soluble solids. The highest total phenolic content (2.38 µg gallic acid/gFW), antioxidant activity (76.73 mmol Trolox/g), ascorbic acid (222.4 mg/100g FW) and catalase enzyme (16.67 U. mg -1 protein), as well as the lowest total soluble solids content (23.11%) were observed when salicylic acid 4 mM was used. Furthermore, maximum fruit firmness (4.22 N) was obtained in the treatment containing calcium nitrate 2%. Treatment containing salicylic acid 2 mM and calcium nitrate 2% had the highest amount of titrable acidity TA (0.45 %). Based on the results, reducing trends of some components like ascorbic acid, antioxidant and phenol, were very fast, even when using salicylic acid and calcium nitrate; their application could cause a delay in these processes, but the quality reduction found could not be compensated. In other characteristics that had a slower quality reducing trend, the application of salicylic acid and calcium nitrate could cause at least a 10-day delay in the reduction of the amounts of these attributes.

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“…Kader (1989) attributed the flesh browning in 'Bartlett' pears to CO2 injury (among other causes such as bruising) and related such coloration to the degradation of phenols into quinones by means of polyphenol oxidase (PPO), the quinones subsequently polymerizing into brown-coloured pigments. Veltman et al (2000) found that the concentration of an antioxidant, ascorbic acid (AA), was reduced in 'Conference' and 'Rocha' pears by browning-inducing conditions such as enhanced CO2 and lowered O2. Veltman et al (2003) carried out a study to assess the relation between the internal browning in 'Conference' pears and the decrease in antioxidant levels as well as in energy availability.…”

Section: Introductionmentioning

confidence: 99%

An NMR study on internal browning in pears

Hernández-Sánchez¹,

Hills²,

Elorza³

et al. 2007

Postharvest Biology and Technology

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Internal browning in pears (Pyrus communis L. cv. Blanquilla) has been studied by NMR and MRI in order to develop a non-destructive procedure for on-line disorder identification. For NMR relaxometry, disordered tissue shows higher transverse relaxation rates compared to sound tissue, especially at higher magnetic field strength and for long pulse spacing. Membrane alteration and therefore tissue disintegration, as well as water evaporation, appear to be the main causes of this response. Correlation between relaxation times and diffusion showed that the proton pools in disordered tissue are grouped into a smaller number of populations compared to sound tissue, also highlighting cell decompartmentation in disordered tissue. At a macroscopic level, fast low angle shot MR images, effective transverse relaxation-weighted (TR 11 ms and TE 3.7 ms) and proton density-weighted (TR 7.6 ms and TE 2.5 ms), were acquired for pears at a rate of 54 mm/s. Images have been discriminated for internal breakdown according to histogram characteristics. Up to 94 and 96% of pears, respectively, were correctly classified in the former and the latter type of images. In this study a minimum value of 12% of tissue affected by breakdown was always clearly identified.

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Ascorbic acid and tissue browning in pears (Pyrus communis L. cvs Rocha and Conference) under controlled atmosphere conditions

Cited by 124 publications

References 10 publications

Effects of Aloe Vera Coatings on Quality Characteristics of Oranges Stored Under Cold Storage

Effects of Aloe Vera Coatings on Quality Characteristics of Oranges Stored Under Cold Storage

Effect of Salicylic Acid and Calcium Nitrate Spraying on Qualitative Properties and Storability of Fresh Jujube Fruit (Ziziphus jujube Mill.)

An NMR study on internal browning in pears

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