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https://www.readbyqxmd.com/read/30074786/characterization-of-the-genes-involved-in-malic-acid-metabolism-from-pear-fruit-and-their-expression-profile-after-postharvest-1-mcp-ethrel-treatment
#1
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+-ATPases gene (vVAtp1 and vVAtp2) and one vacuolar inorganic pyrophosphatase gene (vVPp), were characterized from pear fruit based on bioinformatic & experimental analysis. Their expression profile in 'Housui' pear was tissue-specific, and their expression patterns during fruit development were diverse...
August 3, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29958075/the-changing-face-of-bacterial-soft-rot-diseases
#2
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...
June 29, 2018: Annual Review of Phytopathology
https://www.readbyqxmd.com/read/29787849/application-of-prickly-pear-fruit-extract-to-improve-domestic-shelf-life-quality-and-microbial-safety-of-sliced-beef
#3
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...
May 19, 2018: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/29691875/irrigation-options-to-save-water-while-enhancing-export-size-fruit-and-storability-of-smooth-red-cactus-pear
#4
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...
April 24, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29666973/betaxanthin-rich-extract-from-cactus-pear-fruits-as-yellow-water-soluble-colorant-with-potential-application-in-foods
#5
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
https://www.readbyqxmd.com/read/29666529/natural-preservatives-for-superficial-scald-reduction-and-enhancement-of-protective-phenolic-linked-antioxidant-responses-in-apple-during-post-harvest-storage
#6
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
https://www.readbyqxmd.com/read/29604960/the-changes-of-intracellular-calcium-concentration-and-distribution-in-the-hard-end-pear-pyrus-pyrifolia-cv-whangkeumbae-fruit
#7
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
https://www.readbyqxmd.com/read/29577335/evaluation-of-postharvest-calcium-treatment-and-biopreservation-with-lactobacillus-rhamnosus-gg-on-the-quality-of-fresh-cut-conference-pears
#8
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...
March 25, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29442670/redox-state-detection-of-fruits-and-vegetables-by-a-simple-surface-enhanced-raman-scattering-method
#9
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
https://www.readbyqxmd.com/read/29287394/membrane-lipid-metabolism-changes-and-aroma-ester-loss-in-low-temperature-stored-nanguo-pears
#10
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
https://www.readbyqxmd.com/read/28149298/application-of-exogenous-ethylene-inhibits-postharvest-peel-browning-of-huangguan-pear
#11
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
https://www.readbyqxmd.com/read/28146285/cellulose-nanocrystal-reinforced-chitosan-coatings-for-improving-the-storability-of-postharvest-pears-under-both-ambient-and-cold-storages
#12
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
https://www.readbyqxmd.com/read/28102029/biochemical-markers-to-predict-internal-browning-disorders-in-rocha-pear-during-storage-under-high-co-2
#13
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
https://www.readbyqxmd.com/read/27889159/exposure-to-minimally-processed-pear-and-melon-during-shelf-life-could-modify-the-pathogenic-potential-of-listeria-monocytogenes
#14
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
https://www.readbyqxmd.com/read/27813092/the-impact-of-a-cold-chain-break-on-the-survival-of-salmonella-enterica-and-listeria-monocytogenes-on-minimally-processed-conference-pears-during-their-shelf-life
#15
Pilar Colás-Medà, Inmaculada Viñas, Isabel Alegre, Maribel Abadias
BACKGROUND: In recent years, improved detection methods and increased fresh-cut processing of produce have led to an increased number of outbreaks associated with fresh fruits and vegetables. During fruit and vegetable processing, natural protective barriers are removed and tissues are cut, causing nutrient rich exudates and providing attachment sites for microbes. Consequently, fresh-cut produce is more susceptible to microbial proliferation than whole produce. RESULTS: The aim of this study was to examine the impact of storage temperature on the growth and survival of Listeria monocytogenes and Salmonella enterica on a fresh-cut 'Conference' pear over an 8 day storage period...
July 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27706823/paper-based-1-mcp-treatment-suppresses-cell-wall-metabolism-and-delays-softening-of-huanghua-pears-during-storage
#16
Yihui Chen, Junzheng Sun, Hetong Lin, Yen-Con Hung, Shen Zhang, Yifen Lin, Ting Lin
BACKGROUND: Huanghua pear will lose its firmness quickly during postharvest storage at ambient temperature, and hence has limited storage and marketing potential. In this study, Huanghua pears treated with paper containing 0 (control) or 0.9 μL L-1 1-methylcyclopropene (1-MCP) for 12 h, and then stored at (25 ± 1) °C for 30 days, were investigated for the effect on fruit firmness, cell wall composition and activities of cell wall-degrading enzymes. RESULTS: Huanghua pears without 1-MCP treatment softened rapidly during room-temperature storage and cell wall composition analyses showed an increase in water-soluble pectin (WSP) and decreases in cell wall materials (CWM) and cell wall components such as Na2 CO3 -soluble pectin (NSP), cellulose and hemicellulose...
June 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27696427/proteomic-analysis-of-peel-browning-of-nanguo-pears-after-low-temperature-storage
#17
Jun-Wei Wang, Xin Zhou, Qian Zhou, Zhi-Yong Liu, Lei Sheng, Long Wang, Shun-Chang Cheng, Shu-Juan Ji
BACKGROUND: Postharvest ripening of the 'Nanguo' pear (Pyrus ussuriensis Maxim.) can be impeded by low-temperature storage. However, pears after long-term refrigeration are prone to peel browning when returned to room temperature conditions. This study investigated the browning mechanism of 'Nanguo' pear stored at a low temperature by analysing the differentially expressed proteins between healthy fruit and fruit with peel browning. RESULTS: The results showed that 181 proteins underwent statistically significant changes...
June 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27537082/microscale-mechanism-of-age-dependent-wetting-properties-of-prickly-pear-cacti-opuntia
#18
Konrad Rykaczewski, Jacob S Jordan, Rubin Linder, Erik T Woods, Xiaoda Sun, Nicholas Kemme, Kenneth C Manning, Brian R Cherry, Jeffery L Yarger, Lucas C Majure
Cacti thrive in xeric environments through specialized water storage and collection tactics such as a shallow, widespread root system that maximizes rainwater absorption and spines adapted for fog droplet collection. However, in many cacti, the epidermis, not the spines, dominates the exterior surface area. Yet, little attention has been dedicated to studying interactions of the cactus epidermis with water drops. Surprisingly, the epidermis of plants in the genus Opuntia, also known as prickly pear cacti, has water-repelling characteristics...
September 13, 2016: Langmuir: the ACS Journal of Surfaces and Colloids
https://www.readbyqxmd.com/read/27407197/antioxidant-components-and-physico-chemical-characteristics-of-jamun-powder-supplemented-pear-juice
#19
Swati Kapoor, Pushpinder Singh Ranote
Studies were conducted to develop jamun powder supplemented pear juice. Two drying methods (Hot air cabinet drying and freeze drying) were used to prepare jamun pulp powder. Jamun powder was then blended with pear juice at 1, 2, 3, 4 and 5 % levels for preparation of jamun powder supplemented pear juice. Among the drying methods used, freeze dried powder retained better bioactive compounds and possessed higher antioxidant activity as compared to hot air dried jamun powder. Analysis of color properties (L*, a*, b*) revealed lower L*, b* values and higher a* values with progression of supplementation levels indicating decreased brightness of product...
May 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27375258/exploitation-of-leuconostoc-mesenteroides-strains-to-improve-shelf-life-rheological-sensory-and-functional-features-of-prickly-pear-opuntia-ficus-indica-l-fruit-puree
#20
Raffaella Di Cagno, Pasquale Filannino, Olimpia Vincentini, Alessia Lanera, Ivana Cavoski, Marco Gobbetti
Strains of Leuconostoc mesenteroides were identified from raw prickly pear (Opuntia ficus-indica L.). Five autochthonous strains were selected based on the kinetics of growth and acidification on prickly pear fruit juice, and the capacity to synthesize exo-polysaccharides. All selected Leuc. mesenteroides strains showed an in vitro mucilage-degrading capability. A protocol for processing and storage of fermented prickly pear fruit puree (FP) was set up. Unstarted FP and chemically acidified FP were used as the controls...
October 2016: Food Microbiology
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