Chemical, physical, and sensory properties of 1-MCP-treated Fuji apple (Malus domestica Borkh.) fruits after long-term cold storage

A comparison of the chemical composition and antioxidant activity of several new early‐ to mid‐season apple cultivars for a warmer climate with traditional cultivars

“…Growing region also affects phenolic concentrations in apple fruits for the sample genotype . In addition to genotype and growing region, other factors such as cropping year, agricultural practices, postharvest treatment, storage and ripening stage may affect the phenolic content in apple fruits with the same genotype . For example, 1‐methylcyclopropene‐treated apples contained higher total phenolic content than untreated apples from long‐term storage .…”

“…In addition to genotype and growing region, other factors such as cropping year, agricultural practices, postharvest treatment, storage and ripening stage may affect the phenolic content in apple fruits with the same genotype . For example, 1‐methylcyclopropene‐treated apples contained higher total phenolic content than untreated apples from long‐term storage . Unripe apples contain higher phenolic content than ripe apples and the phenolic content decreases as apple fruits grow .…”

“…The free sugar and organic acid contents in apple juice were investigated as previously described . The supernatant of apple juice after centrifugation was used for free sugar and organic acid analyses.…”

“…Phenolic compounds are of great interest to the food and health industries as they have potent antioxidant activity, and are able to modulate diseases such as cancer and cardiovascular diseases . Apples are an important dietary source of phenolic compounds, including chlorogenic acid, caffeic acid, catechin and epicatechin . Additionally, apple peels are rich sources of quercetin glycosides, which are absent or present at only trace levels in apple pulp .…”

Application of high‐pressure argon for improving postharvest quality of cherry tomato

“…Fruit and vegetables can produce aroma volatile compounds to form characteristic flavor, which are associated with quality changes during storage (Zawirska‐Wojtasiak, Gośliński, Szwacka, Gajc‐Wolska, & Mildner‐Szkudlarz, ). GC–MS is a typical method for volatile organic compounds, and has been applied well in various food analyses (Lee, Jeong, & Ku, ; Sun, Zhang, Chen, Zheng, & Fang, ). Based on GC–MS, volatile compounds of cherry tomatoes treated with high‐pressure argon at the end of storage were evaluated in Table .…”