Cultivar characterization of stone fruits for their minimal processing

Nogales-Delgado, Sergio; Fuentes-Pérez, María del Carmen; Bohoyo-Gil, D.

doi:10.1007/s13197-013-1234-1

Cited by 4 publications

(2 citation statements)

References 40 publications

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“…Analogous incongruences between antioxidant activity and total phenol content were found by Nogales‐Delgado et al . () on nectarine ‘Honey Royale’ and ‘Big Bang’, and maybe due to different antioxidant compounds, such as vitamin C. Furthermore, a significant increase in weight loss was detected in AIR‐8d nectarines respect to the fresh slices, while a slight raise in MAP‐8d samples was measured probably for the beneficial effect exercised by the packaging (Cefola et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Quality, sensory and volatile profiles of fresh‐cut big top nectarines cold stored in air or modified atmosphere packaging

Cozzolino

Cefola

Pace

et al. 2018

Int J of Food Sci Tech

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Summary Solid‐phase microextraction (SPME) GC‐MS was used to investigate the volatile organic compound (VOC) profile of fresh‐cut ‘Big Top’ nectarine samples, stored in unsealed bags (AIR) or packed in active modified atmosphere (MAP) after 8 days of cold storage. Nectarine slices were also subjected to sensory and quality analysis after harvest and at the end of the storage. MAP preserved the overall quality, the appearance and the olfactory properties of nectarine slices during storage, while AIR samples showed symptoms of dehydration and browning. Sixty VOCs were identified in total in the headspace of the fresh nectarines and cold‐stored fruit slices samples. Principal component analysis performed on VOCs allowed to differentiate fresh nectarines from cold‐stored samples, with lactones and terpenes mainly related to fresh samples, and ester compounds positively correlated to AIR or MAP samples. Partial least square regression models allowed to identify a pool of VOC predictors of olfactory sensory descriptors.

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Section: Resultsmentioning

confidence: 97%

Quality, sensory and volatile profiles of fresh‐cut big top nectarines cold stored in air or modified atmosphere packaging

Cozzolino

Cefola

Pace

et al. 2018

Int J of Food Sci Tech

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“…Consequently, they contain high levels of fiber, minerals or antioxidants such as vitamins C and E, carotenoids, glucosinolates, polyphenols, etc. [3][4][5][6]. This fact has supposed an interesting research field for scientists, and its relevance has continuously increased.…”

Section: Introduction 1fresh-cut Fruits and Vegetablesmentioning

confidence: 99%

Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

Nogales-Delgado

2021

Applied Sciences

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Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or browning. When it comes to the latter, polyphenol oxidase (PPO) plays an important role, being the center of many works focused on the understanding of its reaction mechanism and the application of conservative techniques. The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. In conclusion, the combination of conservation techniques (that is, hurdle technology) is vital to guarantee global quality in minimally processed fruits and vegetables, including synergistic effects which will allow the use of mild treatment conditions to decrease PPO activity. However, further research is required to clearly understand PPO inhibition in trendy techniques such as irradiation.

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The use of preharvest and postharvest treatments with salicylic acid to control brown rot and the response to its infection with the synthesis of phenolic compounds in peach fruit

Gacnik,

Munda,

Veberic

et al. 2024

Hortic. Environ. Biotechnol.

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Cultivar characterization of stone fruits for their minimal processing

Cited by 4 publications

References 40 publications

Quality, sensory and volatile profiles of fresh‐cut big top nectarines cold stored in air or modified atmosphere packaging

Quality, sensory and volatile profiles of fresh‐cut big top nectarines cold stored in air or modified atmosphere packaging

Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

The use of preharvest and postharvest treatments with salicylic acid to control brown rot and the response to its infection with the synthesis of phenolic compounds in peach fruit

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