Optimal hypobaric treatment delays ripening of honey peach fruit via increasing endogenous energy status and enhancing antioxidant defence systems during storage

Wang, Jinhua; You, Yanli; Chen, Wenxuan; Xu, Qingqing; Wang, Jie; Liu, Yingkun; Song, Lili; Wu, Jiasheng

doi:10.1016/j.postharvbio.2014.11.004

Cited by 64 publications

(39 citation statements)

References 40 publications

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“…The measurement of malondialdehyde (MDA) content was carried out according to Wang et al . () with slight modifications. Briefly, 2 g of the sample was immersed in 20 mL of 0.1 M (pH 6.8) potassium phosphate buffer and then centrifuged at 10 000 g for 15 min.…”

Section: Analysesmentioning

confidence: 99%

Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Chetachukwu

Thongraung

Yupanqui

2019

Int J of Dairy Tech

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A reduced-fat coconut yoghurt (RFY) was developed. The proximate composition of whole-fat coconut yoghurt (WFY) was significantly different from that of RFY. The storage modulus G 0 , waterholding capacity (WHC), yield stress (s o ) and consistency coefficient (k) of RFY were higher than those of WFY. The RFY exhibited lower lipid oxidation as the storage period increased. The RFY showed better viability of Lactobacillus bulgaricus and Streptococcus thermophilus. Furthermore, the micrographs of WFY showed larger pores than those of RFY. The sensory panellist preferred RFY (6.78 AE 1.38) to WFY (5.38 AE 1.68). Hence, RFY can be considered as a natural food alternative for vegans.

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Section: Analysesmentioning

confidence: 99%

Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Chetachukwu

Thongraung

Yupanqui

2019

Int J of Dairy Tech

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“…Peach is popular with many kinds of people due to its good taste and profuse nutrition, including vitamins (B1, C), carotenoids, fiber, proteins, iron . However, peach is difficult to preserve and its shelf‐life is short . Therefore, in addition to fresh consumption, peaches have been processed into various products, especially fresh peach juice, which has great market potential.…”

Section: Introductionmentioning

confidence: 99%

“…1 However, peach is difficult to preserve and its shelf-life is short. 2,3 Therefore, in addition to fresh consumption, peaches have been processed into various products, especially fresh peach juice, which has great market potential.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Wang

et al. 2019

J Sci Food Agric

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BACKGROUND Dynamic high‐pressure microfluidization (DHPM) is an emerging and promising technique for continuous production of fluid foods. This study aimed to investigate the influence of DHPM and conventional homogenization (CH) on the quality of peach juice. Processing was performed by passing peach juice through CH at 20 MPa and DHPM at 20–160 MPa for one or three passes. The effect of DHPM pressure and passing number were also assessed. RESULTS The results indicate that DHPM could maintain the antioxidant activity of peach juice much better than CH processing. Total phenolic compounds were decreased by 11.7% and 7.9%–15.8% through CH and DHPM processing in different conditions. Moreover, particle size, non‐enzymatic browning index and turbidity decreased significantly under DHPM and CH processing, and decreased more and more with the increasing of DHPM pressure and treatment times. However, vitamin C content and zeta‐potential did not reveal remarkable variation before and after these two types of processing. CONCLUSION Taken together, DHPM is able to maintain the quality and stability of peach juice, which can be a reliable technological alternative to CH to produce fresh‐like peach juices. © 2019 Society of Chemical Industry

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“…belongs to the Rosaceae and is a typical climacteric stone fruit. [1,2] It originated in China where it has been cultivated from ancient times, which was recorded in numerous documents dating back to 1100 BC. [3] It is also one of the Chinese most important economic fruits.…”

Section: Introductionmentioning

confidence: 99%

“…Based on shape, texture, and skin hair characters, peach varieties are divided into six categories including sweet, crisp, honey, yellow fleshed, flat, and nectarine. [2] Among them, the honey peaches are tasteful, sweet, and juicy drupe fruit. From a nutritional point of view, honey peaches are a good source of dietary fiber, vitamin B, vitamin C, carbohydrates, minerals, organic acids, folic acid, and dietary antioxidants, particularly phenolic compounds and carotenoids.…”

Section: Introductionmentioning

confidence: 99%

Quality and aroma characteristics of honey peach wines as influenced by different maturity

Liu

Weng

2020

International Journal of Food Properties

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Nowadays, consumers demand honey peach wines with a certain amount of bioactive ingredients, typical color, soft tannins, and fruit scents, but these wines can only be obtained from honey peaches with the optimal maturity. The goal of this study was to determine the differences between quality indexes and aroma characteristics of honey peach wines produced from different mature fruits. Honey peaches at harvest were divided according to maturity into four groups to investigate the physicochemical properties, bioactive ingredients, color, transmittance, volatile flavor component, and sensory acceptability of four groups of wine samples. The results showed that the higher the maturity of the honey peaches, the higher the color intensity, tannin content, and ester content, the lower the total phenolic content (TPC), total flavonoid contents (TFC), and transmittance of wines. When the maturity of honey peaches increased, the balance between the flavor and mouthfeel sensation was improved, whereas the unpleasant taste of wine occurred because of some spoilage acid produced by excessive-ripened honey peaches. In conclusion, the optimal harvest period of honey peaches to produce honey peach wines was between 90% and100% maturity stage. These results suggest that honey peaches maturity may influence the final wine composition and quality, and should be considered at harvest. ARTICLE HISTORY

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Optimal hypobaric treatment delays ripening of honey peach fruit via increasing endogenous energy status and enhancing antioxidant defence systems during storage

Cited by 64 publications

References 40 publications

Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Quality and aroma characteristics of honey peach wines as influenced by different maturity

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