Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study

Salta, Joana; Martins, Alice; Santos, Rui; Neng, Nuno R.; Nogueira, J.M.F.; Justino, Jorge; Rauter, Amélia P.

doi:10.1016/j.jff.2010.02.002

Cited by 108 publications

(83 citation statements)

References 23 publications

(31 reference statements)

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“…The desirable taste, crisp texture, high digestibility, as well as a high content of phenolic antioxidants (Salta et al, 2010) of 'Rocha' pears make them very attractive and popular among consumers. The main problems that make fresh-cut 'Rocha' pear a perishable product are browning, loss of firmness and microbial growth on the surface.…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan coating on quality and nutritional value of fresh-cut and #8216;Rocha and #8217; pear

Sánchez

Lidon

Vivas

et al. 2015

Emir. J. Food Agric

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One of the greatest barriers to the commercial marketing of fresh-cut fruit is limited shelf-life due to tissue softening and surface browning. Moreover, the development of microorganisms on the fruit surface can compromise the safety of the fresh-cut product. Edible coatings have been proposed as postharvest treatments to maintain quality and prolong shelf-life. The present work aims to evaluate the effect of chitosan coatings in physical, chemical, nutritional and microbiological characteristics of minimally processed 'Rocha' pear. Fruits were peeled, cut into slices and immersed in different quitosan solutions (0.7, 1, 1.5 e 2 g L-1). Treated samples were stored at 4ºC during 10 days. Physical and physicochemical analysis were performed, including moisture content, firmness, color, titratable acidity and total soluble solids. Nutritional analysis and microbiological evaluations of psychrophilic bacteria, molds and yeasts were also carried out. Chitosan coatings reduced water loss, maintained firmness, and reduced surface browning during storage. No negative effects were observed in the nutritional quality of treated pears. Chitosan coatings could be used to preserve quality and to extend shelflife of fresh-cut 'Rocha' pear.

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Section: Introductionmentioning

confidence: 99%

Effect of chitosan coating on quality and nutritional value of fresh-cut and #8216;Rocha and #8217; pear

Sánchez

Lidon

Vivas

et al. 2015

Emir. J. Food Agric

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“…When compared with other pear cultivars like D'Anjou, Packams, Abate, General Leclerc, Passe Crassane and Rocha, Morettini pears presented the highest concentration of phenolic compounds, mainly in red fruits (Salta et al, 2010;Galvis Sánchez et al, 2003).…”

Section: Resultsmentioning

confidence: 90%

Differential susceptibility of Morettini pears to blue mold caused by Penicillium expansum

Sánchez

Serrano

Oliveira

et al. 2016

Emir. J. Food Agric

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“…A ausência do distúrbio, mesmo em AC com 1,0 kPa de O 2 + 2,0 kPa de CO 2 , pode ter sido influenciada por fatores como o manejo do pomar, condições climáticas, ponto de colheita dos frutos e até mesmo por características inerentes à cultivar (FRANCK et al, 2007;CORRÊA et al, 2010). Segundo Salta et al (2010), a pera 'Rocha' apresenta capacidade antioxidante superior às demais cultivares de importância comercial, o que pode contribuir para a sua excelente capacidade de armazenamento e menor suscetibilidade ao escurecimento de polpa. O ponto de colheita, possivelmente, também apresentou influência sobre a resistência do fruto ao distúrbio, uma vez que frutos colhidos com uma firmeza de polpa mais elevada, como os frutos utilizados no presente trabalho (67,2 N), tendem a ser menos suscetíveis à ocorrência de escurecimento de polpa (LAMMERTYN et al, 2000;FRANCK et al, 2007).…”

Section: Resultsunclassified

Qualidade De Peras ‘Rocha’ Armazenadas Em Atmosfera Controlada

et al. 2015

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RESUMO -O objetivo deste trabalho foi avaliar o efeito de diferentes condições de atmosfera controlada (AC) e da indução de perda de massa (IPM) sobre a qualidade de peras 'Rocha'. Frutos provenientes do município de São Joaquim-SC, foram armazenados por oito meses e quinze dias a -0,5±0,1 ºC e UR de 96±1%. Os tratamentos foram constituídos em armazenamento refrigerado (AR; 21,0 kPa de O 2 + <0,03 kPa de CO 2 ), bem como de cinco condições de AC: 1,0 kPa de O 2 + <0,03 kPa de CO 2 ; 2,0 kPa de O 2 + 1,0 kPa de CO 2 ; 1,0 kPa de O 2 + 1,0 kPa de CO 2 ; 1,0 kPa de O 2 + 2,0 kPa de CO 2 ; e 1 kPa de O 2 + 2,0 kPa de CO 2 + IPM de 2,6%. O AR propiciou frutos com casca mais amarela, menor teor de sólidos solúveis, menor acidez titulável e baixa aceitação nos testes sensoriais para os atributos de textura e equilíbrio doçura/acidez. Os frutos mantidos em AR e em AC, com pressão parcial de CO 2 de <0,03 kPa, apresentaram maior firmeza de polpa e de força para penetração da polpa após sete dias de exposição dos frutos em condições ambiente, não desenvolvendo textura amanteigada, própria para o consumo. Não houve incidência de escurecimento de polpa em nenhuma das condições avaliadas. A IPM de 2,6% não apresentou efeito na qualidade dos frutos. As condições de AC de 1,0 kPa de O 2 + 1,0 kPa de CO 2 e 1 kPa de O 2 + 2,0 kPa de CO 2 proporcionam melhor manutenção da qualidade de peras 'Rocha', permitindo o amadurecimento normal dos frutos após o armazenamento prolongado. Termos de indexação: Pyrus communis, armazenamento, textura, firmeza de polpa, amadurecimento. QUALITY OF 'ROCHA' PEARS STORED IN CONTROLLED ATMOSPHEREABSTRACT -The objective of this study was to evaluate the effect of different controlled atmosphere (CA) conditions and induction of mass loss (IML) on fruit quality of 'Rocha' pears. Fruit were harvested in São Joaquim, SC, and then stored for eight months and fifteen days at -0.5 ± 0.1 °C and 96±1% RH. The treatments evaluated were air storage (AS; 21.0 kPa O 2 + <0.03 kPa CO 2 ), and five controlled atmosphere (CA) conditions: 1.0 kPa O 2 + <0.03 kPa CO 2 ; 2.0 kPa O 2 + 1.0 kPa CO 2 ; 1.0 kPa O 2 + 1.0 kPa CO 2 ; 1.0 kPa O 2 + 2.0 kPa CO 2 ; and 1.0 kPa O 2 + 2.0 kPa CO 2 + 2.6% IML. Air storage provide fruits with yellower skin, lower soluble solids content, lower titratable acidity, and low acceptance in sensory tests for texture and sweetness/acidity. Fruits stored at low CO 2 partial pressure (<0.03 kPa) showed higher flesh firmness and higher force required to penetrate the flesh after seven days of shelf life than the other treatments, and the fruit did not develop the buttery texture suitable for consumption. There was no incidence of flesh browning in any storage conditions evaluated. The IML of 2.6% had no effect on fruit quality. The CA conditions of 1.0 kPa O 2 + 1.0 kPa CO 2 and 1.0 kPa O 2 + 2.0 kPa CO 2 provided the best quality of 'Rocha' pears, allowing normal fruit ripening after long term storage.

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Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study

Cited by 108 publications

References 23 publications

Effect of chitosan coating on quality and nutritional value of fresh-cut and #8216;Rocha and #8217; pear

Effect of chitosan coating on quality and nutritional value of fresh-cut and #8216;Rocha and #8217; pear

Differential susceptibility of Morettini pears to blue mold caused by Penicillium expansum

Qualidade De Peras ‘Rocha’ Armazenadas Em Atmosfera Controlada

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