The effects of ethylene treatment on the bioactivity of conventional and organic growing ‘Hayward’ kiwi fruit

Park, Yong Seo; Im, Myang Hee; Choi, Jong-Soo; Yim, Sun-Hee; Leontowicz, Hanna; Leontowicz, Maria; Suhaj, Milan; Gorinstein, Shela

doi:10.1016/j.scienta.2013.10.016

Cited by 12 publications

(9 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fruits were treated with ethylene and then ripened at 20°C in the growth chamber (Percival Scientific, Perry, IA) for 10 days. The samples were treated with liquid nitrogen to prevent oxidation of phenolic compounds and then were freeze-dried as previously described (17,19,20).…”

Section: Preparation Of Fruit Samplesmentioning

confidence: 99%

“…The authors claimed (15) that the organic system helped to increase the pH of acid soils and to improve the availability of nutrients for the plant. OG and CG kiwifruit, mangos, acerolas, persimmons, and strawberries were compared (16)(17)(18). There is a scarcity of reports about the ethylene treatment and storing effects on selected quality parameters of kiwifruit produced under different cultivation systems.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Impact of Cultivation Conditions, Ethylene Treatment, and Postharvest Storage on Selected Quality and Bioactivity Parameters of Kiwifruit “Hayward” Evaluated by Analytical and Chemometric Methods

Park

Polovka

Ham

et al. 2016

Journal of AOAC INTERNATIONAL

Self Cite

View full text Add to dashboard Cite

Organic, semiorganic, and conventional "Hayward" kiwifruits, treated with ethylene for 24 h and stored during 10 days, were assessed by UV spectrometry, fluorometry, and chemometrical analysis for changes in selected characteristics of quality (firmness, dry matter and soluble solid contents, pH, and acidity) and bioactivity (concentration of polyphenols via Folin-Ciocalteu and p-hydroxybenzoic acid assays). All of the monitored qualitative parameters and characteristics related to bioactivity were affected either by cultivation practices or by ethylene treatment and storage. Results obtained, supported by statistical evaluation (Friedman two-way ANOVA) and chemometric analysis, clearly proved that the most significant impact on the majority of the evaluated parameters of quality and bioactivity of "Hayward" kiwifruit had the ethylene treatment followed by the cultivation practices and the postharvest storage. Total concentration of polyphenols expressed via p-hydroxybenzoic acid assay exhibited the most significant sensitivity to all three evaluated parameters, reaching a 16.5% increase for fresh organic compared to a conventional control sample. As a result of postharvest storage coupled with ethylene treatment, the difference increased to 26.3%. Three-dimensional fluorescence showed differences in the position of the main peaks and their fluorescence intensity for conventional, semiorganic, and organic kiwifruits in comparison with ethylene nontreated samples.

show abstract

Section: Preparation Of Fruit Samplesmentioning

confidence: 99%

mentioning

confidence: 99%

Impact of Cultivation Conditions, Ethylene Treatment, and Postharvest Storage on Selected Quality and Bioactivity Parameters of Kiwifruit “Hayward” Evaluated by Analytical and Chemometric Methods

Park

Polovka

Ham

et al. 2016

Journal of AOAC INTERNATIONAL

Self Cite

View full text Add to dashboard Cite

show abstract

“…During cold storage and ripening, kiwifruit undergo biochemical changes including conversion of starch to sugar, changes in cell wall constituents and production of characteristic volatiles which lead to the taste, texture and aroma desired by consumers [7]. The rate of kiwifruit softening is affected by time, temperature, exogenous ethylene levels and maturity of the fruit [8,9].…”

Section: Introductionmentioning

confidence: 99%

Temperature and length of cold storage affect the Quality Maintenance of fresh kiwifruit (Actinidia chinensis Planch)

Yang¹,

Lim²

2017

Journal of the Korea Academia-Industrial cooperation Society

View full text Add to dashboard Cite

The effects of temperature and length of cold storage on the quality maintenance of fresh "Gold" kiwifruit were investigated. Physio-chemical properties were analyzed in kiwifruit held at 2°C and 6°C temperatures compared to fruit at room temperature (20~28°C) during 8 weeks of storage. Low temperatures (2°C and 6°C) significantly delayed softening and soluble solids content (SSC) accumulation compared to higher temperature (20~28°C). Physico-chemical properties of fruits, including weight losses, firmness, SSC, titratable acidity (TA), SSC/TA ratio, and flesh color properties were monitored during storage. Fast firmness loss was detected in fruit stored at higher temperatures compared to low temperature (2°C). Similar results were observed for acidity according to storage temperature and length of cold storage, whereas SSC increased to the limited values (%Brix) during storage. The soluble solids content (SSC) increased markedly during the first 60 days of storage and remained almost constant thereafter for all treatments. SSC accumulation rates decreased from 5 weeks after storage probably due to differences between initial and ripe kiwifruits, and SSC decreased with each passing week due to natural starch conversion over time. The SSC/acid ratio increased from 18 to 27 until 5 weeks after storage and then slowly declined in all kiwifruit stored at different low temperatures. Sensory evaluation results showed no differences in kiwifruit flesh color stored at two storage temperatures of 2°C and 6°C. Temperature and length of cold storage affect the Quality Maintenance of fresh kiwifruit (Actinidia chinensis Planch) 257

show abstract

“…Kiwifruits have several compounds with antioxidant properties, including ascorbic acid, carotenoids and polyphenols with strong antioxidant capacity. Increased consumption of these fruits protects against cardiovascular diseases, helps decrease of lipids in blood and improves gastrointestinal laxation, due to the content in dietary fiber [4], [1], [5]- [9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Chemical Pretreatments on the Physical Properties of Kiwi

Guiné¹,

Roque²,

Seiça³

et al. 2016

IJFE

View full text Add to dashboard Cite

Abstract-In this work the effect of pre-treatments on the physical properties of fresh kiwi was studied. For that, a set of tests using chemical pretreatments was used, in which the samples were subjected to aqueous solutions of ascorbic acid and potassium metabisulfite at concentrations of 0.25% and 1% (w/v) for periods of 30 and 60 minutes, in order to understand the implications of the treatments in the color and texture of the kiwi as compared to its original properties. The results showed that the kiwi treated with ascorbic acid changed its color very intensively when compared to the fresh product, and this trend was intensified after storage. Contrarily, when potassium metabisulfite was used, the changes in color were quite negligible right after the treatment and even lower after the storage period of 6 days under refrigeration. After the treatments with both solutions, the kiwi texture was drastically changed, diminishing hardness considerably and increasing elasticity for all treatments. The same could be observed after six days of refrigeration.  Index Terms-chemical pretreatment, kiwifruit, color, texture, ascorbic acid, potassium metabisulfite

show abstract

The effects of ethylene treatment on the bioactivity of conventional and organic growing ‘Hayward’ kiwi fruit

Cited by 12 publications

References 22 publications

Impact of Cultivation Conditions, Ethylene Treatment, and Postharvest Storage on Selected Quality and Bioactivity Parameters of Kiwifruit “Hayward” Evaluated by Analytical and Chemometric Methods

Impact of Cultivation Conditions, Ethylene Treatment, and Postharvest Storage on Selected Quality and Bioactivity Parameters of Kiwifruit “Hayward” Evaluated by Analytical and Chemometric Methods

Temperature and length of cold storage affect the Quality Maintenance of fresh kiwifruit (Actinidia chinensis Planch)

Effect of Chemical Pretreatments on the Physical Properties of Kiwi

Contact Info

Product

Resources

About