Influence of freezing process on free sugars content of papaya and banana fruits

Torija, Esperanza; Díez, C.; Matallana, Cruz; Cámara, Montaña; Camacho, Elena; Mazarío, Pilar

doi:10.1002/(sici)1097-0010(199803)76:3<315::aid-jsfa929>3.0.co;2-7

Cited by 18 publications

(14 citation statements)

References 6 publications

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“…For sourness, L-malic acid and citric acid (Kyamuhangire et al, 2002) are the most important taste components although some authors also report the presence of minor amounts of oxalic acid (Wyman & Palmer, 1964) and succinic acid (Kyamuhangire et al, 2002). Methods based on High-Pressure Liquid Chromatography (HPLC) are commonly used for the quantification of these components (Rudnitskaya et al, 2006;Torija et al, 1998). However, bioanalytical methods (Vermeir, Nicolaï, Jans, Maes, & Lammertyn, 2007) or biosensor methods (Mello & Kubota, 2002) are becoming increasingly important in this area of research.…”

Section: Introductionmentioning

confidence: 68%

Instrumental based flavour characterisation of banana fruit

Vermeir

Hertog

Vankerschaver³

et al. 2009

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 68%

Instrumental based flavour characterisation of banana fruit

Vermeir

Hertog

Vankerschaver³

et al. 2009

LWT - Food Science and Technology

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“…The modified methods of [24,25] were used for sugar (fructose, sucrose, glucose, and maltose) analyses. From kernel samples of almond genotypes, 2 g was ground into powder in liquid nitrogen and 40 mL of methanol was added.…”

mentioning

confidence: 99%

Free sugar compositions based on kernel taste in almond genotypes Prunus dulcis from Eastern Turkey

et al. 2009

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“…The free sugars concentration is higher than that reported for normal and extra-sweet hybrid maize (Reyes et al, 1982) and other species such as papaya and banana (Torija et al, 1998). Therefore, in the searching for new alternatives to prolong shelf life it is important to identify the physical and microbiological factors that contribute to its rapid senescence.…”

Section: Materials Vegetalmentioning

confidence: 99%

“…La concentración en azúcares libres es superior a lo que se reporta para granos de maíz híbrido normal y extra-dulce (Reyes et al, 1982) y en otras especies como papaya y banano (Torija et al, 1998). Por lo tanto, en la búsqueda de nuevas alternativas para prolongar la vida de anaquel del producto, es importante identificar los factores físicos y microbiológicos que coadyuvan a su rápida senescencia.…”

Section: Introductionunclassified

Factores físicos y microbiológicos en el deterioro del huitlacoche en poscosecha

García

Pérez-López

Ramos

et al. 2017

Remexca

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ResumenEl huitlacoche (Ustilago maydis (DC) Corda) es una buena fuente de aporte de nutrientes en la alimentación. Durante el manejo poscosecha, el producto muestra una rápida senescencia, atribuida a las altas tasas de deshidratación y respiración del producto, además de la composición del mismo. Con la finalidad de prolongar la vida de anaquel, se evaluó el efecto de alta humedad relativa y baja temperatura de almacenamiento sobre las propiedades físicas del huitlacoche (entero y agalla) y la presencia de los hongos fitopatógenos. Los resultados mostraron que a 3 ºC la tasa de deshidratación disminuye, manteniendo la calidad visual por más tiempo, tanto del huitlacoche entero como en agalla. El almacenamiento con alta humedad relativa a temperatura ambiente favoreció la proliferación de especies fitopatógenas hospederas como Fusarium oxysporum, Rhizopus stolonifer y Penicillium expansum. La mayor incidencia y severidad la presentó F. oxysporum inoculada con herida en agalla, mientras que R. stolonifer, aunque con menor incidencia que las otras dos especies, fue capaz de sobrevivir hasta 10 ºC. Los resultados demuestran que es viable el manejo del huitlacoche a 3 °C y alta humedad relativa en el aire del ambiente, ya AbstractThe huitlacoche (Ustilago maydis (DC) Corda) is a good source of nutrients in the diet. During post-harvest handling, the product shows a rapid senescence, attributed to the high rates of dehydration and respiration of the product, in addition to its composition. In order to prolong shelf life, the effect of high relative humidity and low storage temperature on the physical properties of huitlacoche (whole and in galls) and the presence of phytopathogenic fungi were evaluated. The results showed that at 3 ºC the dehydration rate decreased, maintaining the visual quality for longer, both the whole huitlacoche and in galls. Storage with high relative humidity at room temperature favored the proliferation of phytopathogenic host species such as Fusarium oxysporum, Rhizopus stolonifer and Penicillium expansum. The highest incidence and severity was shown by F. oxysporum inoculated with a wound in the gall, while R. stolonifer, although with a lower incidence than the other two species, was able to survive up to 10 ºC. The results demonstrate that the management of huitlacoche at 3 °C and high relative humidity in ambient air is feasible, as it counteracts the rate of dehydration and eliminates the risk of proliferation of host phytopathogenic fungi. IntroducciónEl Ustilago maydis (DC) Corda es un hongo basidiomiceto patógeno biotrófico, causante del carbón de maíz o huitlacoche. Su desarrollo se debe a la infección provocada por U. maydis en la región meristemática de la mazorca del maíz (Zea mays) inmaduro e induce la formación de tumores llenos de teliosporas diploides, conocidos también como agallas (Valverde et al., 1995; Salmerón-Santiago, 2011). Las agallas representan una fuente interesante de alimento, con buen contenido de proteínas, fibra y ácidos grasos como linoleico, linolénico y...

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Influence of freezing process on free sugars content of papaya and banana fruits

Cited by 18 publications

References 6 publications

Instrumental based flavour characterisation of banana fruit

Instrumental based flavour characterisation of banana fruit

Free sugar compositions based on kernel taste in almond genotypes Prunus dulcis from Eastern Turkey

Factores físicos y microbiológicos en el deterioro del huitlacoche en poscosecha

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