Hot air treatment-induced arginine catabolism is associated with elevated polyamines and proline levels and alleviates chilling injury in postharvest tomato fruit

2013 ◽  
Vol 93 (13) ◽  
pp. 3245-3251 ◽  
Author(s):  
Xinhua Zhang ◽  
Lin Shen ◽  
Fujun Li ◽  
Demei Meng ◽  
Jiping Sheng
Keyword(s):  
Tomato Fruit ◽  
Chilling Injury ◽  
Air Treatment ◽  
Hot Air ◽  
Arginine Catabolism ◽  
Hot Air Treatment

scholarly journals EFFECTS OF POSTHARVEST HOT AIR TREATMENT ON THE QUALITY OF "RHAPSODY" TOMATO FRUIT

2005 ◽  
Vol 28 (5-6) ◽  
pp. 492-504 ◽  
Author(s):  
GLORIA SOTO-ZAMORA ◽  
ELHADI M. YAHIA ◽  
JEFFREY K. BRECHT ◽  
ALFONSO GARDEA
Keyword(s):  
Tomato Fruit ◽  
Air Treatment ◽  
Hot Air ◽  
Hot Air Treatment

HOT AIR TREATMENT FOR CONTROL OF BACTERIAL WILT IN GINGER ROOT

1998 ◽  
Vol 14 (2) ◽  
pp. 159-163 ◽  
Author(s):  
M. M. C. Tsang ◽  
M. Shintaku
Keyword(s):  
Bacterial Wilt ◽  
Air Treatment ◽  
Hot Air ◽  
Hot Air Treatment

scholarly journals Convective Baking Characteristics and Effective Moisture Diffusivities of Yellow Mealworms

2020 ◽  
Vol 20 (2) ◽  
pp. 165
Author(s):  
Wei Hon Seah ◽  
Alecia Sze Mun Wong ◽  
Wei Qin Nie Naik ◽  
Chun Mun Tan ◽  
Choon Lai Chiang ◽  
...  
Keyword(s):  
Arrhenius Equation ◽  
Human Consumption ◽  
Good Prediction ◽  
Air Treatment ◽  
Browning Reaction ◽  
Hot Air ◽  
Alternative Protein ◽  
Hot Air Treatment ◽  
Effective Diffusivities ◽  
Fitting Accuracy

Yellow mealworm is an alternative protein source studied by researchers to provide an alternative supply of protein to meet the growing demands of human consumption. In this research, convective baking of yellow mealworms at 80°C, 100°C, and 120°C was carried out to study the baking kinetics and product quality. Studies showed the typical falling trend of the moisture ratio curves, which are typical for most bioproducts that undergo hot air treatment. Mathematical modelling showed that the Page model gave a good prediction on the baking kinetics with high fitting accuracy (R2>0.99). Effective diffusivities were determined from 1.66 x 10-11 to 2.88 x 10-11 m2/s within the temperatures tested. The activation energy was estimated at 15.7 kJ/mol based on the Arrhenius equation. The final baked samples appeared darker in color because the browning reaction and reduction in bulk density and product length were observed in the range of 48-54% and 3.0-16.3%, respectively.

Effects of Pichia guilliermondii and Hot Air Treatment on the Postharvest Preservation of Red Fuji Apple Quality Attributes

2018 ◽  
Vol 81 (2) ◽  
pp. 186-194 ◽  
Author(s):  
Yan Zhao ◽  
Jingjing Yin
Keyword(s):  
Apple Fruit ◽  
Penicillium Expansum ◽  
Total Phenolic ◽  
Postharvest Diseases ◽  
Pichia Guilliermondii ◽  
Air Treatment ◽  
Hot Air ◽  
Antagonistic Yeast ◽  
Hot Air Treatment ◽  
Apple Quality

ABSTRACT The effects of individual and combined Pichia guilliermondii (at 1 × 108 CFU mL−1) and hot air (at 38°C for 96 h) treatments on the three major postharvest diseases Botrytis cinerea, Penicillium expansum, and Colletotrichum gloeosporioides, as well as the quality and antioxidant content of Red Fuji (Malus pumila var. domestica) apple fruit, were investigated in this work. Results suggested that the combined hot air and antagonistic yeast (P. guilliermondii) treatment effectively and completely inhibited the infection of apple fruit wounds by the three major postharvest diseases. Furthermore, apple fruit treated with antagonistic yeast or heat alone maintained better quality, which included mass loss, firmness, solid/acid ratio, and ascorbic acid content, than the control. The combination of the two treatments yielded the optimum apple quality. Moreover, the combined hot air and P. guilliermondii treatment also maintained or enhanced the antioxidative enzyme activities and total phenolic content of apple fruit. All results demonstrated that the combined antagonistic yeast and hot air treatment maintained the postharvest freshness of apple fruit.

Effect of hot air treatment on organic acid- and sugar-metabolism in Ponkan (Citrus reticulata) fruit

2012 ◽  
Vol 147 ◽  
pp. 118-125 ◽  
Author(s):  
Ming Chen ◽  
Qian Jiang ◽  
Xue-Ren Yin ◽  
Qiong Lin ◽  
Jin-Yin Chen ◽  
...  
Keyword(s):  
Organic Acid ◽  
Sugar Metabolism ◽  
Citrus Reticulata ◽  
Air Treatment ◽  
Hot Air ◽  
Hot Air Treatment
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