Conceitos E Métodos De Controle Do Escurecimento Enzimático No Processamento Mínimo De Frutas E Hortaliças

Silva, Marcos Vierira Da; Rosa, Cássia Inês Lourenzi Franco; Boas, Eduardo Valério de Barros Vilas

doi:10.5380/cep.v27i1.14955

Cited by 12 publications

(11 citation statements)

References 34 publications

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“…Phenolic compounds are the main substrate for polyphenol oxidase enzymes that are activated during oxidation. These react with intra-and extracellular phenolic substrates, resulting in darkening of plant tissues (Silva et al, 2009). βmercaptoethanol is a commonly used anti-oxidant (Romano and Brasileiro, 1999), which when used in conjunction with CTAB extraction buffer, improves quality and quantity of DNA (Silva, 2010).…”

Section: Resultsmentioning

confidence: 99%

Research Article Improved methods for storing and extracting DNA from Ilex paraguariensis (Aquifoliaceae) tissue samples

Lencina¹,

Freitas²,

Essi³

et al. 2019

Genet. Mol. Res.

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Section: Resultsmentioning

confidence: 99%

Research Article Improved methods for storing and extracting DNA from Ilex paraguariensis (Aquifoliaceae) tissue samples

Lencina¹,

Freitas²,

Essi³

et al. 2019

Genet. Mol. Res.

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“…This positive effect was already expected, since bleaching is a thermal process capable of inactivating enzymes that cause browning (GONÇALVES et al, 2010). However, the acidifying agents (citric and acetic acid) are able to keep the pH low, thus inhibiting the formation of substrates for the enzymes peroxidase (POD) and polyphenoloxidase (PPO), which cause enzymatic browning (SILVA; ROSA; VILAS BOAS, 2009;LEÃO, 2012).…”

Section: Resultsmentioning

confidence: 99%

Minimally processed cabbage stability under different treatments

et al. 2018

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The present work aims to evaluate the efficiency of postharvest conservation treatments on the stability of minimally processed cabbage kept under refrigerated conditions. Cabbage heads from cv. Golden Acre purchased locally in Altamira, PA. After processing, the samples were exposed to the following treatments: bleaching for 1 and 3 minutes, 1% citric acid solution and 3% acetic acid solution at 1 and 3% plus a lot which represented the control treatment. The samples (100 g) were packed in tray polystyrene beads, coated with PVC plastic film and stored for eight days under refrigeration conditions (10 °C). At two days intervals the samples of each treatment were analyzed physicochemical and sensorially on the loss of fresh mass, soluble solids content, titratable acidity, pH and darkening index. The statistical analysis showed a significant effect on the interaction of the days storage factors and treatments for all the evaluated characteristics. The exposure of the samples to bleaching for 3 minutes and to citric and acetic acids in the concentration of 3% is efficient in prolonging the useful life without compromising the quality characteristics. Practicality and low cost favors the use of bleaching as a postharvest technology for the conservation of minimally processed cabbage.

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“…Browning is related to enzyme activity by the oxidation of the phenolic compounds catalyzed by the polyphenoloxidase (Menolli et al, 2008;Pasquariello et al, 2015) and peroxidase (Silva et al, 2009 during the cold storage process and can produce significant loss of quality.…”

Section: Researchmentioning

confidence: 99%

Hydrothermal treatment minimizes the effects of refrigeration in okra fruits

et al. 2017

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This study evaluated the involvement of peroxidase and polyphenoloxidase on the enzymatic browning of okra and the role of catalase in the appearance of chilling injury in cultivars Amarelinho and Mammoth Spineless treated with hot water. Okra fruits from two cultivars were immersed in water at 40°C, during 15 and 30 minutes. The control treatment was not immersed, and all fruits were stored at 5°C. Visual analysis of fruits was carried out and total chlorophyll content and total phenolic compounds were determined. The activity of the enzymes catalase, peroxidase and polyphenoloxidase was analyzed. In all treatments, the cultivar Mammoth Spineless showed higher values of chlorophyll content and soluble phenolic compounds compared to cultivar Amarelinho. For both cultivars, catalase activity was higher at the last days of storage, regardless if the fruits were immersed or not in hot water. However, the catalase activity was higher in 'Mammoth Spineless', which presented the higher tolerance to chilling injury. The fruit skin browning was coincident with the increase on polyphenoloxidase activity and phenolic compounds content. This relationship was not observed for the peroxidase activity. The heat treatment during 15 minutes increased the length of storage of cultivar Amarelinho, and for 30 minutes of the cultivar Mammoth Spineless.

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Conceitos E Métodos De Controle Do Escurecimento Enzimático No Processamento Mínimo De Frutas E Hortaliças

Cited by 12 publications

References 34 publications

Research Article Improved methods for storing and extracting DNA from <i>Ilex</i> <i>paraguariensis</i> (Aquifoliaceae) tissue samples

Research Article Improved methods for storing and extracting DNA from <i>Ilex</i> <i>paraguariensis</i> (Aquifoliaceae) tissue samples

Minimally processed cabbage stability under different treatments

Hydrothermal treatment minimizes the effects of refrigeration in okra fruits

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