Biochemical changes in some tropical fruits during ripening

El-Zoghbi, M.

doi:10.1016/0308-8146(94)90229-1

Cited by 86 publications

(57 citation statements)

References 20 publications

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“…Pulp firmness and peel hardness are also valuable parameters as ripening indicators (El-Zoghbi, 1994;Ali et al, 2004;Manrique and Lajolo, 2004). Banana fruit undergoes a climacteric ripening process.…”

Section: Peel Color Peel Hardness Pulp Firmness and Pulp/peel Ratimentioning

confidence: 99%

Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas

Bonnet

Hubert

Mbéguié-A-Mbéguié

et al. 2013

J. Zhejiang Univ. Sci. B

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The combined influence of maturation, ripening, and climate on the profile of bioactive compounds was studied in banana (Musa acuminata, AAA, Cavendish, cv. Grande Naine). Their bioactive compounds were determined by the Folin-Ciocalteu assay and high-performance thin layer chromatographic (HPTLC) method. The polyphenol content of bananas harvested after 400 degree days remained unchanged during ripening, while bananas harvested after 600 and 900 degree days exhibited a significant polyphenol increase. Although dopamine was the polyphenol with the highest concentration in banana peels during the green developmental stage and ripening, its kinetics differed from the total polyphenol profile. Our results showed that this matrix of choice (maturation, ripening, and climate) may allow selection of the banana (M. acuminata, AAA, Cavendish, cv. Grande Naine) status that will produce optimal concentrations of identified compounds with human health relevance.

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Section: Peel Color Peel Hardness Pulp Firmness and Pulp/peel Ratimentioning

confidence: 99%

Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas

Bonnet

Hubert

Mbéguié-A-Mbéguié

et al. 2013

J. Zhejiang Univ. Sci. B

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“…Aos 60 dias, o fruto já está próximo da maturidade fisiológica e a enzima já atuou de forma efetiva, preparando as subunidades de protopectina, aumentando a atividade da PG (Figura 1). Comportamento semelhante foi observado em frutos de goiaba [21] e manga [14]. Segundo AWAD (1993), a atividade de PME pode aumentar, diminuir ou permanecer constante durante a maturação, dependendo do tipo de fruto.…”

Section: -Delineamento Experimental E Análise Estatísticaunclassified

Caracterização física, físico-química, enzimática e de parede celular em diferentes estádios de desenvolvimento da fruta de figueira

Gonçalves¹,

Lima²,

Lopes³

et al. 2006

Ciênc. Tecnol. Aliment.

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A figueira (Ficus carica L.) pertence à família das moráceas e é originária da Ásia Menor e Síria, de onde se dispersou posteriormente pelos países da Bacia Mediterrânea [31].Atualmente, tem sido introduzido no norte de Minas Gerais o cultivo da figueira. Nessa região, além da possibilidade de se obter safras com produtividade superior às das áreas tradicionais, é possível obter safras extemporâneas, como ocorre em outras localidades de condições climáticas semelhantes. Entretanto, tambem é importante a qualidade dos frutos produzidos no norte de Minas Gerais, pois cada As polyphenoloxidase and peroxidase activity was decreasing, polygalacturonase activity increased throughout the development of the fruits. The fruits reached harvest point for industry and in natura consumption at 30 and 75 days from the differentiation of the buds in syconium, respectively. A significant increase took place in the contents of total soluble solids, total soluble and reducing sugars during the development of the fruit. Both pH and TTA ranged very little during fruit development. The average diameter of the fruits was always inferior to the average length, reaching 51.99 mm and 59.18 mm, respectively at 75 days. The average weight of 53.23 g was reached at 75 days. Predominating neutral sugars were galactose, arabinose and xylose whereas fucose, mannose and glucose and rhamnose were those present in smaller amount in the cell wall during the different developmental stages of the fruits. With the maturation of the fruits, there was a reduction of the chief components of pectic polysaccharides (galactose, arabinose and rhamnose), whilst the components of the hemicellulose fraction (xylose, glucose and mannose) tended to increase. Cellulose solubilization and fall in the contents of hemicellulose took place from 60 days when the fruit already in the physiological maturity, starts softening process, as related with pectin solubilization by the higher activity of the pectinnemethylesterase and polygalacturonase enzymes.

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“…O retardo na senescência de frutos tratados com cálcio se dá, principalmente, pela formação de pectatos de cálcio, devido às ligações cruzadas entre cadeias de galacturonanas e cálcio na parede celular (Salunke, Bolin & Reddy, 1991). Os íons Ca 2+ agem, provavelmente, como pontes iônicas entre resíduos de ácido galacturônico carregados negativamente, formando uma estrutura estável denominada "egg box" (Brett & Waldron, 1990 (Batisse;Fils-Lycaon & Buret, 1994;El-Zoghbi, 1994;Lurie et al, 1994). Esta redução no grau de esterificação observada durante o amadurecimento de frutos tem sido associada à ação desesterificante da pectinametilesterase (PME) que determina a taxa e extensão da hidrólise de substâncias pécticas por poligalacturonase (PG), o que culmina, normalmente, com o aumento da solubilização de substâncias pécticas e amaciamento do fruto.…”

Section: Resultsunclassified

Modificações dos componentes de parede celular do melão 'Orange Flesh' submetido a tratamento pós-colheita com cálcio

Boas

Chitarra

Menezes

1998

Braz. arch. biol. technol.

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Biochemical changes in some tropical fruits during ripening

Cited by 86 publications

References 20 publications

Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas

Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas

Caracterização física, físico-química, enzimática e de parede celular em diferentes estádios de desenvolvimento da fruta de figueira

Modificações dos componentes de parede celular do melão 'Orange Flesh' submetido a tratamento pós-colheita com cálcio

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