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פותח על ידי קלירמאש פתרונות בע"מ -
Low temperature conditioning reduces chilling injury while maintaining quality and certain bioactive compounds of 'Star Ruby' grapefruit
Year:
2014
Source of publication :
Food Chemistry
Authors :
פורת, רון
;
.
Volume :
153
Co-Authors:
Chaudhary, P.R., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A and M University, College Station, TX 77845, United States
Jayaprakasha, G.K., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A and M University, College Station, TX 77845, United States
Porat, R., Department of Postharvest Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Patil, B.S., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A and M University, College Station, TX 77845, United States
Facilitators :
From page:
243
To page:
249
(
Total pages:
7
)
Abstract:
In the current study, influence of storage temperature (11 and 2 C) and low temperature conditioning (7 days at 16 C before cold storage at 2 C) on the bioactive compounds in 'Star Ruby' grapefruit (Citrus paradisi Macf.) were examined. Fruits stored at 11 C showed no CI; while fruits stored at 2 C showed highest CI. Conditioning treatment (CD) reduced the incidence of CI. Carotenoids and flavonoids were significantly higher after 16 weeks in fruits stored at 11 C. Low temperature storage (2 C and CD) helped to retain ascorbic acid for a longer period (12 weeks). Higher furocoumarins and taste scores along with less decay development were observed in CD fruits. Conditioning treatment can be utilized to reduce CI and to maintain taste and certain bioactive compounds of grapefruits during prolonged storage at low temperature. However, for a short storage period, 11 C temperature is more effective. © 2013 Elsevier Ltd. All rights reserved.
Note:
Related Files :
Female
flavonoids
food preservation
food storage
grapefruit juice
grapefruits
Male
taste
temperature
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.foodchem.2013.12.043
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
26741
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:25
You may also be interested in
Scientific Publication
Low temperature conditioning reduces chilling injury while maintaining quality and certain bioactive compounds of 'Star Ruby' grapefruit
153
Chaudhary, P.R., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A and M University, College Station, TX 77845, United States
Jayaprakasha, G.K., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A and M University, College Station, TX 77845, United States
Porat, R., Department of Postharvest Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Patil, B.S., Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A and M University, College Station, TX 77845, United States
Low temperature conditioning reduces chilling injury while maintaining quality and certain bioactive compounds of 'Star Ruby' grapefruit
In the current study, influence of storage temperature (11 and 2 C) and low temperature conditioning (7 days at 16 C before cold storage at 2 C) on the bioactive compounds in 'Star Ruby' grapefruit (Citrus paradisi Macf.) were examined. Fruits stored at 11 C showed no CI; while fruits stored at 2 C showed highest CI. Conditioning treatment (CD) reduced the incidence of CI. Carotenoids and flavonoids were significantly higher after 16 weeks in fruits stored at 11 C. Low temperature storage (2 C and CD) helped to retain ascorbic acid for a longer period (12 weeks). Higher furocoumarins and taste scores along with less decay development were observed in CD fruits. Conditioning treatment can be utilized to reduce CI and to maintain taste and certain bioactive compounds of grapefruits during prolonged storage at low temperature. However, for a short storage period, 11 C temperature is more effective. © 2013 Elsevier Ltd. All rights reserved.
Scientific Publication
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