Effects of different varieties and shelf storage conditions of chicory on deteriorative color changes using digital image processing and analysis

Zhang, M; Baerdemaeker, Josse De; Schrevens, Eddie

doi:10.1016/s0963-9969(03)00015-2

Cited by 105 publications

(54 citation statements)

References 7 publications

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“…The role of ethylene in inducing fruit and vegetable senescence has been well documented in many studies. Ethylene promotes processing characteristics of senescence, such as softening, decline in chlorophyll and photosynthesis, reduction in the levels of proteins and starch, and increase in the activities of many hydrolytic enzymes (Liguori et al, 2004;Zhang and De Baerdemaeker, 1996).…”

Section: Introductionmentioning

confidence: 99%

Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Zhang¹,

Zhang²,

Wang³

et al. 2012

International Agrophysics

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A b s t r a c t. Green asparagus was treated with 1-methylcyclopropene at three concentration levels at room temperature for 24 h after harvest to evaluate the postharvest quality during cold storage at 4°C. Comparing with the controls, the loss of vitamin C, decomposition of chlorophyll, and accumulation of the malonydiadehyde under treatments of 1-methylcyclopropene were reduced during storage. The enzyme activities in asparagus including peroxidase and phenylalanine ammonia lyase were inhibited by 1-methylcyclopropene treatments, while the activity of superoxide dismutase was enhanced. Based on non-significant difference of the treated samples with 6 ìl l -1 , 1-methylcyclopropene treatments at 4 ìl l -1 could be selected to maintain postharvest quality of green asparagus and provide long storage life.K e y w o r d s: green asparagus, quality, cold storage 1-methylcyclopropene, respiration

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Section: Introductionmentioning

confidence: 99%

Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Zhang¹,

Zhang²,

Wang³

et al. 2012

International Agrophysics

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“…Several studies utilizing herbs, spices, fruits and vegetable extracts, and have shown that addition of these extracts to raw and cooked meat products decreased lipid oxidation [28]. The study was appeared evident increase in the chemicals properties values; peroxide value, acid value and free fatty acid value of sunflower oil after used it several times in cooking processes (reused oil) (1.6 to 36), (0.17 to 0.54) and (0.04 to 0.27) respectively.…”

Section: Discussionmentioning

confidence: 99%

Effect of <i>Cuminum Cyminum L.</i> Oil on the Chemical Properties of Sunflower Reused Oil

Belal¹,

Ahmed²

2017

JFNS

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Abstract:This study was designed to determine the influence of extracted oil of Cuminum Cyminum on the chemical properties of reused Sudanese edible oil (sunflower oil). Green cumin oil was extracted from its mature seeds by water-steam distillation process. The chemical profile of cumin oil was detected by using GC-MS. The analysis showed that the chemical constituents of oil were; monoterpens percentage was 33.09% and oxygenated monoterpens percentage was 66.91%. Chemical properties of sunflower oil were tested before and after several repeated cooking processes, and after addition of extracted cumin oil. The cumin oil had positive effect on the chemical properties values; peroxide, acidity, free fatty acids value and there were significant differences for these three properties (p ˂ 0.05). The study was attributed the high effect of cumin oil on the chemical properties mainly to antioxidant constituents in the extracted oil monoterpens and oxygenated monoterpens.

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“…The instrument was a tristimulus colorimeter which measures four specific wavelengths in the visible range, specified by the Commission Internationale de l'Esclairage (CIE) (Zhang et al, 2003). The L-, a-, and b-values are the three dimensions of the measured colour which give specific colour value of the material.…”

Section: Methodsmentioning

confidence: 99%

Effects of thermal treatment on colour and texture of Typha latifolia L.

Zhang¹,

Yunhua²,

Wang³

et al. 2012

International Agrophysics

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A b s t r a c t. Through the analysis of the residual activity of peroxidase (POD), chromatic aberration, shear intensity and shear power, the effects of different thermal treatment times at 100°C on the POD, surface colour and texture of Typha latifolia L. were evaluated. The results showed that the activity of POD decreased with the increasing thermal treatment time at 100°C. The regeneration amount of POD increased first for some time and then started to decrease with the treatment time. Thermal treatment times 1.0 and 1.5 min at 100°C exhibited maximum regeneration of POD for the samples stored at 20 and 37°C, respectively. The sample had acceptable texture and surface colour when they were treated at 100°C for 4 min because the POD in the sample was inactivated to an acceptable level.K e y w o r d s: colour, texture, regeneration of POD, pretreatment, vegetable processing INTRODUCTION Typha latifolia L., which is called 'pucai' vegetable in China, belongs to Typha genus. This vegetable is distributed all over the world. Typha latifolia L. is also growing in Poland, and its name is 'pa³ka szerokolistna'. It is used for industrial purposes. In English it is also called 'Bulrush, Common Bulrush, Broadleaf Cattail, Common Cattail, Great Reedmace'. In China, Typha latifolia L. is mostly grown in the lakes, canals or ponds in the south of the Yangtze River. The young stem of Typha latifolia L. is used as edible vegetable in traditional Chinese cuisines, while in other nations or regions it is often used as water-growth plant for landscaping and purification of water or as herb (Ke, 1998). In famous Huai-Yang Cuisine, belonging to Chinese 'Eight Great Cuisines', Typha latifolia L. is one of the most important vegetables for some famous dishes in Chinese restaurants and family meals (Zhou and Zhang, 2004). At present, the production of Typha latifolia L. reaches to about 20 000 tons each year in Southern China (Huai-an City Statistics Bureau, 2003). Unfortunately, it is very difficult to preserve the colour and texture of fresh Typha latifolia L. in cold or room storages (Li and Duan, 2004). Therefore, it is important to develop a preservation technology based on thermal treatment.Peroxidase (POD) enzyme affects the quality of vegetable products in postharvest storage and processing (Han, 1999). POD is a redox enzyme which can catalyze four different reactions: -peroxidation, -oxidation, -peroxide reaction -hydroxylation.The main reaction that POD catalyzes is peroxidation in which the substrates are peroxide and reducing agents (Wang, 1988). The main roles of POD in reducing vegetable quality include: enzymatic browning, development of offflavour especially in low acid vegetables during storage, and lipid oxidation. In the processing of Typha latifolia L., severe enzymatic browning and off-flavour would take place if the activity of POD in the products is not prohibited. Therefore, inactivation of POD in vegetables is necessary for the retention of product quality. In processing vegetables, thermal treatment is a ...

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Effects of different varieties and shelf storage conditions of chicory on deteriorative color changes using digital image processing and analysis

Cited by 105 publications

References 7 publications

Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Effect of <i>Cuminum Cyminum L.</i> Oil on the Chemical Properties of Sunflower Reused Oil

Effects of thermal treatment on colour and texture of Typha latifolia L.

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Effects of different varieties and shelf storage conditions of chicory on deteriorative color changes using digital image processing and analysis

Cited by 105 publications

References 7 publications

Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Effect of &lt;i&gt;Cuminum Cyminum L.&lt;/i&gt; Oil on the Chemical Properties of Sunflower Reused Oil

Effects of thermal treatment on colour and texture of Typha latifolia L.

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Effect of <i>Cuminum Cyminum L.</i> Oil on the Chemical Properties of Sunflower Reused Oil