ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY
نویسندگان
چکیده
منابع مشابه
postharvest application of calcium carbonate nanoparticles on enzyme activity and some attributes quality in fresh cut apples varieties golden delicious
introduction: nowadays, due to mechanization of life, consumers need of food which they spent little time for preparation, so fresh cut industry is growing rapidly in the world. these products had strong growth since 1940, and in 2013, most sales of fresh cut fruit related to apples, against 21.8 percent. minimal processing operations include grading, washing, sorting, slicing, chopping and the...
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چکیده بررسی فعالیت ضد اکسیدانی و ضدمیکروبی عصاره گیاه بن سرخ (allium jesdianum) به کوشش: زهرا مقیمی هدف از این تحقیق بررسی میزان ترکیبات فنولی کل، ترکیبات فلاوونوئیدی کل، فعالیت ضداکسیدانی و ضدمیکروبی عصاره ی گیاه تازه و خشک بن سرخ بود. استخراج عصاره به روش های غوطه وری، استفاده از همزن مغناطیسی، دستگاه مایکروویو، امواج فراصوت و گرمادهی مقاومتی و با استفاده از متانول، اتانول و آب به عنوا...
Keeping quality of fresh-cut tomato
The effects of calcium chloride washings and passive or active modified atmosphere packaging (MAP) on the keeping quality of fresh-cut tomato (Lycopersicon esculentum Mill., cv. Durinta) were investigated. Fresh-cut tomatoes were washed in chlorinated water (0.7 mM) with and without CaCl2 (0.09 M). Slices were placed in plastic trays, sealed with perforated or non-polymeric films and stored at ...
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Red fleshed watermelons are an excellent source of the phytochemical lycopene. However, little is known about the stability of lycopene in cut watermelon. In this study, lycopene stability and other quality factors were evaluated in fresh-cut watermelon. Twenty melons each of a seeded (Summer Flavor 800) and a seedless (Sugar Shack) variety were cut into 5 cm cubes and placed in unvented polyst...
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Kiwifruit (Actinidia deliciosa ) were cut into 5 mm slices and placed in polystyrene trays. Various volatile compounds were introduced inside the trays before the lids were covered. The development of decay and the shelf life of the slices were evaluated during storage at 10 8C. Kiwifruit slices treated with 2.24, 11.2, or 22.4 ml l 1 methyl jasmonate maintained good quality after 3 weeks at 10...
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ژورنال
عنوان ژورنال: Ciência e Agrotecnologia
سال: 2015
ISSN: 1981-1829,1413-7054
DOI: 10.1590/s1413-70542015000300009