Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon

Silveira, Ana Cecília; Aguayo, Encarna; Chisari, Marco; Artés, Francisco

doi:10.1016/j.postharvbio.2011.04.009

Cited by 70 publications

(48 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Isto pode ser atribuído ao tempo de manutenção do material suspenso em água (1 hora) em temperatura ambiente, sem o tratamento de bloqueio da ação da PG. Silveira et al (2011), ao tratarem melão A redução na atividade enzimática da PG após os tratamentos com 0,01 e 1% de Ca 2+ foi de 0,724 e 1,20 U mL -1 , respectivamente, o que representa redução de 58,01 e 96,15% na atividade da PG quando comparado aos valores iniciais obtidos no albedo antes de passar por agitação de 1 hora. As medidas em relação ao tratamento controle apresentaram redução de 71,61% (1,32 U mL -1 ) e 97,40% (1,80 U mL -1 ) para os tratamentos com Ca 2+ a 0,01 e 1%, respectivamente.…”

Section: Resultsunclassified

“…As medidas em relação ao tratamento controle apresentaram redução de 71,61% (1,32 U mL -1 ) e 97,40% (1,80 U mL -1 ) para os tratamentos com Ca 2+ a 0,01 e 1%, respectivamente. Segundo Silveira et al (2011), o Ca 2+ pode se ligar aos grupos carboxílicos livres na molécula de pectina e, desse modo, estabilizar a estrutura da parede celular ao formar pectato de cálcio, o que aumenta a rigidez da parede celular e restringe a ação das PGs. Alonso et al (1995) obtiveram resultados semelhantes com menores níveis de atividade enzimática em cerejas (Prunus avium L.) tratadas com cálcio, em comparação aos frutos controle, em que houve inibição da enzima na concentração de 1%.…”

Section: Resultsunclassified

“…O tratamento com Ca 2+ a 1% promoveu redução acentuada de AUL no tempo inicial (5,32%), quando comparado ao controle (14,36%), tendo permanecido com valores baixos no intervalo de 12 horas, o que pode ser atribuído ao efeito da ligação dos íons Ca 2+ com os grupamentos carboxílicos livres da pectina (Silveira et al, 2011). Entretanto, após 24 horas de permanência do material em temperatura ambiente, houve aumento nos valores de AUL, que chegaram a 11,56%, o que indica atividade residual da PG, com hidrólise da pectina; apesar disso, os valores permaneceram muito inferiores àquele obtido no tratamento controle, que foi de 16,93%.…”

Section: Resultsunclassified

See 2 more Smart Citations

Tratamento térmico e químico para controle da atividade da poligalacturonase no albedo do maracujá

Ferreira

Talma

Martins

et al. 2016

Pesq. agropec. bras.

View full text Add to dashboard Cite

Resumo -O objetivo deste trabalho foi avaliar tratamentos térmicos e químicos com Ca 2+ , no controle da atividade da poligalacturonase e de seus efeitos no rendimento de extração e no grau de esterificação da pectina do albedo da casca de maracujá-amarelo (Passiflora edulis). Utilizaram-se cascas de frutos com coloração verde-clara, as quais foram lavadas, sanitizadas, trituradas e deixadas em repouso em água, para suspensão do albedo. O albedo foi recolhido e submetido à temperatura de 90 o C a 30, 60 e 120 min, ou a concentrações de cálcio de 0,01 e 1% durante 1 hora de agitação de 400 rpm, em temperatura ambiente. Realizou-se, também, o tratamento térmico do extrato enzimático bruto obtido do albedo a 65, 75 e 85°C. O tratamento térmico do albedo a 90°C não inativou a poligalacturonase após 120 min. A inativação da enzima extraída do albedo ocorreu após incubação a 65, 75 e 85°C por 30, 20 e 10 min, respectivamente. O tratamento com íons de cálcio a 1% promoveu o bloqueio enzimático e a redução no conteúdo de ácidos urônicos livres (AUL) da pectina. O tratamento do albedo de maracujá com solução de 1% de Ca 2+ por 1 hora inibe a atividade da poligalacturonase e reduz o conteúdo de AUL.Termos para indexação: Passiflora edulis, casca de maracujá, esterificação da pectina, inativação enzimática. Thermal and chemical treatments to control polygalacturonase activity in passion fruit albedoAbstract -The objective of this work was to evaluate the use of thermal and chemical treatments with Ca 2+ , in order to control the activity of polygalacturonase and its effects on extraction yield and degree of pectin esterification from albedo of yellow passion fruit (Passiflora edulis) rind. Rinds of fruit with light-green peel were washed, sanitized, grind, and left to stand in water for albedo suspension. Albedo was collected and subjected to a temperature of 90 o C for 30, 60, and 120 min, or to calcium levels of 0.01 and 1% during 1 hour of stirring, at 400 rpm, at ambient temperature. Thermal treatment of the crude enzymatic extract obtained from the albedo at 65, 75, and 85 o C was also performed. The thermal treatment of the albedo at 90 o C did not inactivate polygalacturonase after 120 min. The inactivation of the enzyme extracted from the albedo occurred after incubation at 65, 75, and 85 o C for 30, 20, and 10 min, respectively. The treatment with calcium ion solution at 1% promoted enzymatic inactivation and a decrease in the content of free carboxylic acids (FCA) of pectin. The treatment of passion fruit albedo with calcium Ca 2+ solution at 1% for 1 hour inhibits the polygalacturonase activity and decreases the content of FCA.

show abstract

Section: Resultsunclassified

See 1 more Smart Citation

Tratamento térmico e químico para controle da atividade da poligalacturonase no albedo do maracujá

Ferreira

Talma

Martins

et al. 2016

Pesq. agropec. bras.

View full text Add to dashboard Cite

show abstract

“…During cube storage, enzyme activity decreases the firmness and visual quality of the flesh (Silveira et al, 2011;Cantwell, 2014). The initial firmness of the melon flesh for fresh-cut products must be high (Munira et al, 2013).…”

Section: Quality At Harvestmentioning

confidence: 99%

Pre- And Postharvest Attributes of Muskmelon Cultivars for Fresh-Cut Cubes

2016

View full text Add to dashboard Cite

C. Krarup, C. Jacob, and S. Contreras. 2016. Pre-and postharvest attributes of muskmelon cultivars for fresh-cut cubes. Cien. Inv. Agr. 43(1):43-51. The choice of the appropriate cultivar is a critical factor for obtaining a successful crop and for satisfying the needs of the industry and consumers. Nine commonly used or recently available varieties of cantaloupe melons (Cucumis melo L. Group Cantalupensis) were evaluated in two locations with the objective of selecting cultivars ad hoc for processing as fresh-cut cubes. Overall, the yield (30 to 45 t ha -1 ) and quality, including mainly the fruit size and soluble solids concentration (SSC), varied between locations, but the relative performance of cultivars was similar. The cultivars showed significant differences in attributes that are relevant for the industry and the consumer: color (from yellow to deep orange), SSC (from 8.7 to 14.7%), firmness (11.2 to 32.8 N), and chilling injury after refrigerated storage for 18 days at 0 ºC (from none to slight) and after 3 additional days at 20 ºC (from none to severe). Cultivars such as Diva, Fiji, and Glamour presented attributes that make them especially valuable for the fresh-cut processing industry.

show abstract

“…from defects is a basic criterion for fruit to be selected for fresh-cut processing. These fruits all show rapid quality degradation when put into storage [14][15][16]. The quality reduction may be tolerated under optimum postharvest handling and a storage temperature of between 0°C and 1°C.…”

Section: Introductionmentioning

confidence: 99%

Monitoring of Change in Cantaloupe Fruit Quality under Pre-Cooling and Storage Treatments

Mm¹,

Aha²,

Ah³

2015

J Food Process Technol

View full text Add to dashboard Cite

During recent years, global concern for protection of the environment has led researchers to improving postharvest treatments such (precooling, handling, storage, etc.,). The present investigation was also directed to find out the precooling and storage alternatives for the extension of the storage life of cantaloupe fruits (Cucumis melon). Fruits were harvested at the mature stage and precooled by forcing cooling air with velocity of 1-2 m/s at three different air temperatures of 5°C, 10°C and 15°C. The fruits were analyzed for physiological characters such as loss in weight, fruit firmness, change in color surface of fruit and its flesh. Fruit temperature expectedly decreased from initial level of about 36-38°C to the desired storage temperature of 10°C by forcing cooling air at 5°C, for about 45 min. Cooling time increased to 105 and 165 min when cooling air temperature increased to 10°C and 15°C, respectively. During subsequent storage at 15°C with 90-95% relative humidity, precooled fruits were exhibit more desirable characteristics than that of non-precooled fruits (control), where precooling was retard softening. Non precooled fruits "control" turned ripe-soft after 15 days when firmness decreased to less than 10 N from initial value of 90 N at the unripe stage.

show abstract

Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon

Cited by 70 publications

References 36 publications

Tratamento térmico e químico para controle da atividade da poligalacturonase no albedo do maracujá

Tratamento térmico e químico para controle da atividade da poligalacturonase no albedo do maracujá

Pre- And Postharvest Attributes of Muskmelon Cultivars for Fresh-Cut Cubes

Monitoring of Change in Cantaloupe Fruit Quality under Pre-Cooling and Storage Treatments

Contact Info

Product

Resources

About