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pear storage

Edward J Flaherty, Geoffrey B Lum, Jennifer R DeEll, Sanjeena Subedi, Barry J Shelp, Gale G Bozzo
This study assessed the impact of 1-methylcyclopropene (1-MCP) and controlled atmosphere (CA) on the metabolism of targeted amino acids, organic acids and antioxidants in stored 'AC Harrow Crisp' pears, and their relationships to storage disorders. Pears were treated with 0 or 300 nL L-1 1-MCP and stored at 0 °C under ambient air or CA. Spectrophotometric assays demonstrated that glutathione levels fluctuated with storage, and were most preserved by 1-MCP under ambient air. HPLC analysis revealed that ascorbate concentrations declined with storage, and were little affected by 1-MCP and CA...
November 25, 2018: Journal of Agricultural and Food Chemistry
Dan Li, Yudou Cheng, Junfeng Guan
BACKGROUND: Surface wax protected fruit from dehydration and pathogen erosion during storage. Surface wax of pear fruit changed greatly during storage. In this work, the effect of ethylene action inhibitor 1-methylcyclopropene on wax accumulation and related genes expression in 'Hongxiangsu' pear during cold storage was investigated. RESULTS: The alkanes, alkenes, fatty acids, esters, aldehydes and triterpenoids of fruit surface were accumulated and peaked at day 180, but the fatty alcohols were decreased before day 90 and then increased in control...
October 25, 2018: Journal of the Science of Food and Agriculture
Vasileios Ziogas, Athanassios Molassiotis, Vasileios Fotopoulos, Georgia Tanou
Hydrogen sulfide (H2 S), an endogenous gaseous molecule, is considered as a signaling agent, in parallel with other low molecular weight reactive substances, mainly hydrogen peroxide (H2 O2 ) and nitric oxide (NO), in various plant systems. New studies are now revealing that the postharvest application of H2 S, through H2 S donors such as sodium hydrosulfide (NaSH) or sodium sulfide (Na2 S), can inhibit fruit ripening and senescence programs in numerous fruits. We discuss here current knowledge on the impact of H2 S in postharvest physiology of several climacteric and non-climacteric fruits such as banana, apple, pear, kiwifruit, strawberry, mulberry fruit, and grape...
2018: Frontiers in Plant Science
Jiayu Xu, Ying Zhang, Dan Qi, Hongliang Huo, Xingguang Dong, Luming Tian, Xiaoshuang Zhang, Chao Liu, Yufen Cao
There are strong economic drivers for understanding the process of fruit post-harvest softening. In this study, liquid chromatography with electrospray ionization tandem mass spectrometry was used to analyze metabolite changes in 'Zaoshu Shanli' fruit after different storage periods; this wild accession of Pyrus ussuriensis presents good fruit quality and relatively low flesh firmness after fruit storage. The lipid metabolites in 'Zaoshu Shanli' fruit were significantly higher at 18 days of storage compared with those at 0 days of storage, and glycerophospholipid metabolism was different metabolic pathway...
September 8, 2018: Journal of Separation Science
María Belén Iglesias, María Luisa López, Gemma Echeverría, Inmaculada Viñas, Lorena Zudaire, Maribel Abadias
The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella enterica and Listeria monocytogenes on fresh-cut pear under conditions that simulate its commercial application at 5 ± 1 °C (under a modified atmosphere and antioxidant solution). The quality of the fresh-cut fruit, including the ethanol and acetaldehyde contents and the volatile profile, was determined...
December 2018: Food Microbiology
Sabina Lachowicz, Jan Oszmiański
The aim of this study was to verify whether interactions between bioactive compounds play an important role in the creation of functional fruit juices. Assessment of organoleptic parameters, colour, total soluble solids (TSS), total titratable acidity (TTA), antioxidant activity, polyphenols and vitamin C content and the interaction factor was performed. The juices were analysed before and after 5 months of storage at 25 °C. The effect of different dose mixtures on the quality of pear and cranberrybush juice was observed...
September 2018: Journal of Food Science and Technology
Libin Wang, Min Ma, Yanru Zhang, Zhangfei Wu, Lin Guo, Weiqi Luo, Li Wang, Zhen Zhang, Shaoling Zhang
In this study, five genes involved in malic acid (MA) metabolism, including a cytosolic NAD-dependent malate dehydrogenase gene ( cyNAD-MDH), a cytosolic NADP-dependent malic enzyme gene ( cyNADP-ME), two vacuolar H+ -ATPase genes ( vVAtp1 and vVAtp2), and one vacuolar inorganic pyrophosphatase gene ( vVPp), were characterized from pear fruit based on bioinformatic and experimental analysis. Their expression profile in "Housui" pear was tissue-specific, and their expression patterns during fruit development were diverse...
August 22, 2018: Journal of Agricultural and Food Chemistry
Amy O Charkowski
Bacterial soft rot is a disease complex caused by multiple genera of gram-negative and gram-positive bacteria, with Dickeya and Pectobacterium being the most widely studied soft-rot bacterial pathogens. In addition to soft rot, these bacteria also cause blackleg of potato, foot rot of rice, and bleeding canker of pear. Multiple Dickeya and Pectobacterium species cause the same symptoms on potato, complicating epidemiology and disease resistance studies. The primary pathogen species present in potato-growing regions differs over time and space, further complicating disease management...
August 25, 2018: Annual Review of Phytopathology
Rosa Palmeri, Lucia Parafati, Cristina Restuccia, Biagio Fallico
The research aimed to expand the knowledge on the use of natural bioactive compounds for food preservation. First-crop fruit of prickly pear were subjected to water extraction and evaluated for total polyphenol content, antioxidant activity, in vitro antimicrobial performance against food spoilage and pathogenic bacteria, and betacyanin and betaxanthin content. The extract was then applied by dipping technique to packed sliced beef, to evaluate its effect on physical and chemical parameters, color and texture maintenance, as well as on microbial growth during shelf life at domestic storage conditions...
August 2018: Food and Chemical Toxicology
Jorge A Zegbe, Alfonso Serna-Pérez
BACKGROUND: A two-year study assessed deficit irrigation options for their effects on water-saving, yield, fruit quality, and postharvest performance of 'Smooth Red' cactus pear. We evaluated: (i) full irrigation (FI), (ii) partial rootzone drying (PRD), (iii) deficit irrigation (DI), and (iv) non-irrigated (NI) treatment as control. RESULTS: The FI plants had the largest fruit size and the highest yield. PRD and DI plants used irrigation water with the highest efficiency and had the highest water productivity...
November 2018: Journal of the Science of Food and Agriculture
José A Fernández-López, María J Roca, José M Angosto, José M Obón
Cactus pear (Opuntia ficus-indica) fruit juice is a source of betaxanthin pigments which can be used as a natural yellow food colorant. The HPLC chromatographic pigment pattern corresponding to the betaxanthin-rich extract revealed the presence of four betaxanthins, of which indicaxanthin (proline-betaxanthin) accounts for around 85%. A betaxanthin-rich water-soluble food colorant from cactus pears fruits was produced by spray-drying microencapsulation using maltodextrin as a wall material. The resulting powder was characterized by scanning electron microscopy, and its apparent color was analyzed by spectrometry...
June 2018: Plant Foods for Human Nutrition
Dipayan Sarkar, Chandrakant Ankolekar, Duane Greene, Kalidas Shetty
Superficial scald during post-harvest storage is a serious problem for long-term preservation and shelf-life of some apple and pear cultivars. Development of superficial scald and related physiological disorders such as enzymatic and non-enzymatic browning are associated in part with oxidative breakdown and redox imbalance. Therefore, targeting natural antioxidants from food-grade sources as post-harvest treatment to reduce superficial scald has merit. Such natural antioxidants can potentially counter oxidation-linked damages associated with superficial scald through stimulation of antioxidant enzyme responses and biosynthesis of less-oxidized phenolics involving protective redox-linked pathway such as proline-associated pentose phosphate pathway...
May 2018: Journal of Food Science and Technology
Yuling Wang, Xinfu Zhang, Yongzhang Wang, Shaolan Yang, Haiyong Qu
Hard end is a physiological disorder of pear fruit that is frequently observed in the 'Whangkeumbae' (Pyrus pyrifolia) variety, however, the mechanisms that are involved in its development are poorly understood. In this study, we explored the causes of hard end disorder in pear fruit in relation to calcium deficiency. During fruit development, the ratio of Ca/N, Ca/K, Ca/Mg and the content of B were significantly lower in the hard end fruit as compared to normal fruit. However, no calcium deficiency was detected in the soil and leaves of the orchard where the hard end fruit were located...
May 2018: Cell Calcium
Lorena Zudaire, Inmaculada Viñas, Lucía Plaza, María Belén Iglesias, Maribel Abadias, Ingrid Aguiló-Aguayo
BACKGROUND: Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium application and biopreservation with Lactobacillus rhamnosus GG on the quality and bioaccessibility of total phenolic content and antioxidant activity in fresh-cut pears. RESULTS: The immersion of whole pears in a calcium chloride solution did not provide added value...
October 2018: Journal of the Science of Food and Agriculture
Jie Sun, Jian Dong, Shuyan Han, Ying Wang, Qingran Yang, Weiping Qian
In order to detect the redox states of fruits and vegetables simply, a SERS (surface-enhanced Raman scattering) method was developed based on a redox-sensitive probe and a pH-sensitive probe. The two probes were dropped onto the flesh of the fresh incision of fruits and vegetables, respectively. The SERS spectra of redox-sensitive probes were used to indicate their redox states, and the SERS spectra of pH-sensitive probes were used to indicate their pH values to discount the influence of pH on the redox states...
July 1, 2018: Journal of Nanoscience and Nanotechnology
Fei Shi, Xin Zhou, Qian Zhou, Zhuo Tan, Miao-Miao Yao, Bao-Dong Wei, Shu-Juan Ji
Cold storage is an effective method used to retard the senescence of Nanguo pears after harvest. However, this causes aroma loss in the fruit. To elucidate the role of membrane lipid metabolism in aroma reduction, we investigated the contents of total aroma eaters and major fatty acid components, the membrane permeability, and the activity and gene expression of key enzymes in membrane lipid metabolism and aroma formation. The results showed that the contents of total aroma esters, oleic acid and linoleic acid, and alcohol dehydrogenase activity were at a lower level in cold stored fruit than that in control fruit...
April 15, 2018: Food Chemistry
Yurong Ma, Mengnan Yang, Jingjing Wang, Cai-Zhong Jiang, Qingguo Wang
Peel browning disorder has an enormous impact on the exterior quality of 'Huangguan' pear whereas the underlying mechanism is still unclear. Although different methods have been applied for inhibiting the peel browning of 'Huangguan' pear, there are numerous issues associated with these approaches, such as time cost, efficacy, safety and stability. In this study, to develop a rapid, efficient and safe way to protect 'Huangguan' pear from skin browning, the effect of exogenous ethylene on peel browning of pear fruits stored at 0°C was evaluated...
2016: Frontiers in Plant Science
Zilong Deng, Jooyeoun Jung, John Simonsen, Yan Wang, Yanyun Zhao
Cellulose nanocrystal (CNC, 0%, 5%, and 10% w/w, in chitosan, dry basis) reinforced 2% chitosan aqueous coatings were evaluated for delaying the ripening and quality deterioration of postharvest green D'Anjou (Pyrus communis L.) and Bartlett (Pyrus communis L.) pears during 3 wk of ambient storage (20 ± 2 °C and 30 ± 2% RH) or 5 mo of cold storage (-1.1 °C and 90% RH), respectively. Ethylene and CO2 production, color, firmness, and internal fruit quality were monitored during both storage conditions. Moisture and gas barrier, antibacterial activity, and surface morphology of the derived films were also evaluated to investigate the mechanisms of delayed fruit ripening and quality deterioration...
February 2017: Journal of Food Science
Teresa Deuchande, Christian Larrigaudière, Umbelina Guterres, Susana Mp Carvalho, Marta W Vasconcelos
BACKGROUND: The aim of this study was to identify biochemical markers to predict internal browning disorders (IBD) in 'Rocha' pear. Fruits from five orchards were stored for 45 days under cold air followed by 100 days in browning-inducing controlled atmosphere (CA) conditions (1 kPa O2 + 10 kPa CO2 ). RESULTS: Relationships between concentrations of ethanol (EtOH), acetaldehyde (AcDH) and ascorbic acid (AA), activities of peroxidase (POX) and polyphenoloxidase (PPO) and IBD incidence were established...
August 2017: Journal of the Science of Food and Agriculture
Pilar Colás-Medà, Inmaculada Viñas, Márcia Oliveira, Marina Anguera, Jose C E Serrano, Maribel Abadias
Survival and virulence of foodborne pathogens can be influenced by environmental factors such as the intrinsic properties of food as well as the extrinsic properties that contribute to food shelf life (e.g., temperature and gas atmosphere). The direct contribution of food matrix characteristics on the survival of L. monocytogenes during fresh-cut fruit shelf life is not very well understood. In addition, the gastrointestinal tract is the primary route of listeriosis infection and penetration of the intestinal epithelial cell barrier is the first step in the infection process...
April 2017: Food Microbiology
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