Natural preservatives for superficial scald reduction and enhancement of protective phenolic-linked antioxidant responses in apple during post-harvest storage
نویسندگان
چکیده
منابع مشابه
Hypobaric storage removes scald-related volatiles during the low temperature induction of superficial scald of apples
‘Law Rome’ and ‘Granny Smith’ apples were stored hypobarically in air at 5 kPa total pressure and also in air or controlled atmosphere (CA) at 1.5 or 3% O2 with 0 or 3% CO2, for 8 months at 1°C. Fruit were placed under hypobaric storage immediately after harvest or after 0.5, 1, 2, 3, 4, 5 or 6 months storage in air at 1°C to determine the effects of delaying imposition of hypobaric storage on ...
متن کاملPre-storage Carbon Dioxide Treatments for Control of Apple Scald.
Apple scald is a non-parasitic storage disease that causes great losses to growers and distributors of susceptible varieties. It is believed to be caused by volatile products given off by the fruit (1). Partial remedies for the disease have been known for some time. Delayed picking was suggested by POWELL and FULTON (3) oiled paper wrappers by BROOKS, COOLEY, and FISHER (1), and waxing, and air...
متن کاملAntioxidant responses of Golden delicious apple under cold storage conditions. Nader Chaparzadeh* and Bahram Yavari
An understanding of biochemical events of cold storage may lead to more effective methods of preventing apple fruits from ripening and keeping their quality. This study aimed at determining the level of reduced and oxidized forms of ascorbic acid, and the activity of ascorbate peroxidase, catalase, and superoxide dismutase enzymes changes in pulp of Golden delicious apple cultivar during cold s...
متن کاملsimulation and experimental studies for prediction mineral scale formation in oil field during mixing of injection and formation water
abstract: mineral scaling in oil and gas production equipment is one of the most important problem that occurs while water injection and it has been recognized to be a major operational problem. the incompatibility between injected and formation waters may result in inorganic scale precipitation in the equipment and reservoir and then reduction of oil production rate and water injection rate. ...
Natural antioxidant extracts as food preservatives.
The food industry is becoming more specialized and processing methods are continuously being developed to meet consumer needs. Consumers demand products that are safe and preferably free of synthetic additives. These additives are associated with health effects, in most cases without reasonable justification. Consequently, consumers are looking for clearly labelled products that guarantee the a...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2018
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-018-3090-5