Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents

2016 ◽  
Vol 22 (7) ◽  
pp. 574-586 ◽  
Author(s):  
Elena Sanchís ◽  
Milagros Mateos ◽  
María B Pérez-Gago
Keyword(s):  
Nutritional Quality ◽  
Maturity Stage ◽  
Fresh Cut

scholarly journals Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage

2021 ◽  
Vol 11 (18) ◽  
pp. 8510
Author(s):  
Cinzia Mannozzi ◽  
Virginia Glicerina ◽  
Urszula Tylewicz ◽  
Juan Manuel Castagnini ◽  
Giada Canali ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Microstructural Analysis ◽  
Ascorbic Acid Content ◽  
Microstructural Properties ◽  
Total Polyphenols ◽  
Coating Solution ◽  
Coating Application ◽  
Fresh Cut ◽  
Application Methods

This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping method and at the highest concentration (10%), allowed to better maintain some quality characteristics of fresh-cut melon, thanks also to the better coating homogeneity and higher thickness observed through microstructural analysis.

scholarly journals Bioflavonoids of Apples: Effects of Genetic Variability, Fruit Parts and Processing

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 829D-829
Author(s):  
Vicky W. Lee ◽  
H.P. Vasantha Rupasinghe* ◽  
Chung-Ja Jackson
Keyword(s):  
Vitamin C ◽  
Chlorogenic Acid ◽  
Nutritional Quality ◽  
Apple Fruit ◽  
Total Phenols ◽  
Apple Peel ◽  
Total Antioxidant ◽  
Phenolic Profiles ◽  
Fresh Cut

Apples are excellent sources of dietary phenolics, in particular flavonoids and chlorogenic acid, which are potent antioxidants that may play important roles in the prevention of chronic diseases. This study investigated the major phenolics profiles of apple fruit in relation to (1) the distribution among 8 Ontario-grown cultivars, (2) the different fruit parts, and (3) the effect of processing of fresh-cuts. In addition, total antioxidant capacity (TAC) and total phenols content (TPC) were measured in apples by spectrophotometric assays. Flavonoids and chlorogenic acid were quantified using HPLC/PDA. Vitamin C was quantified using HPLC/Fluorescence. TAC, TPC and flavonoids levels were the highest in Honey Crisp and Delicious, moderate in Idared, Spartan, Granny Smith, and Cortland, and the lowest in Crispin and Empire. Apple peel contained 2 to 10-fold higher TAC, TPC and total of 10 major phenolics than that of core and flesh indicating peeling of apples during processing could reduced significantly the nutritional quality of fresh-cut apples. Dihydrochalcone (phloridzin) and chlorogenic acid levels were 2 to 21-fold higher in apple core than skin and flesh. TAC levels and vitamin C contents could be increased up to 3-fold and 14 to 20-fold, respectively by the post-cut dipping treatment with an ascorbic acid-based antioxidant formula. The phenolic profiles of sliced apples were stable up to 21 days at 4°C.

Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoes

2013 ◽  
Vol 18 ◽  
pp. 190-195 ◽  
Author(s):  
Florence Charles ◽  
Veronique Vidal ◽  
Fanny Olive ◽  
Heloisa Filgueiras ◽  
Huguette Sallanon
Keyword(s):  
Nutritional Quality ◽  
Light Treatment ◽  
New Method ◽  
Pulsed Light ◽  
Fresh Cut

THE EFFECT OF THE DECONTAMINATION PROCESS ON THE MICROBIAL AND NUTRITIONAL QUALITY OF FRESH-CUT VEGETABLES

2007 ◽  
pp. 173-180 ◽  
Author(s):  
I. Vandekinderen ◽  
J. Van Camp ◽  
B. De Meulenaer ◽  
K. Veramme ◽  
Q. Denon ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Fresh Cut

scholarly journals Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 501 ◽  
Author(s):  
Ramón Gisbert-Mullor ◽  
Costanza Ceccanti ◽  
Yaiza Gara Padilla ◽  
Salvador López-Galarza ◽  
Ángeles Calatayud ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Nutritional Quality ◽  
Bioactive Compound ◽  
Chemical Characteristics ◽  
Maturity Stage ◽  
Green Fruit ◽  
Physico Chemical ◽  
Nutritional Characteristics ◽  
Discriminant Analyses

Grafting is a widely utilized agronomical technique to improve yield, disease resistance, and quality of fruit and vegetables. This work aims to assess the effect of grafting and fruit ripening on the production, physico-chemical characteristics, and nutritional quality of fruit from Spanish local pepper landraces. Landraces “Cuerno,” “Sueca,” and “Valencia” were used as scions, and “NIBER®” as the rootstock. Two ripening stages of the fruits were sampled: green and red. Grafting improved the yield and marketable quality and did not negatively influence the physico-chemical and nutritional characteristics of the fruit. It was noteworthy that the bioactive compound contents and antioxidant capacity were more related to maturity stage and genotype, and red fruit had a higher antioxidant capacity than green fruit. However, in all the scions, grafting significantly enhanced lycopene content in both red and green fruit. Another important effect of grafting was the volatile compound composition evidenced by discriminant analyses, which was characterized for the first time in the fruit of these landraces. The rootstock and scion combination could be a way to improve not only the production, but also the fruit quality of peppers.

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