Quality Changes and Respiration Rates of Fresh-Cut Sunchoke Tubers (H elianthus tuberosus L.)

Transfructosidation in extracts of the tubers of Helianthus tuberosus L.

The silage specimens on which data are reported were from grass and grass-clover mixtures ensiled during the summer of 1950 on various farms in the northeast of Scotland, and were taken at random from specimens being analysed here. It is seen from Fig. 2 that the lactic acid content of silage falls rapidly with rise ofpH. This is in accordance with the generally held view that in silage of pH g...

Modeling Wound-induced Respiration of Fresh-cut Carrots (Daucus carota L.)

A mechanistic model based on synthesis and inactivation of enzymes, associated to the respiration pathway, was proposed to describe wound-induced respiration of fresh-cut produce. Carrots (Daucus carota L.) were cut into slices, sticks, a combination of both, and shreds to obtain different wounding intensities, defined by the ratio of new area created to tissue weight (A/W). Respiration rates o...

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 ...

The action of hydrolytic enzyme system from Helianthus tuberosus L. on carbohydrates present in the tubers.

Changes in the Quality of Fresh-cut Jicama in Relation to Storage Temperatures and Controlled Atmospheres

Intact jicama (Pachyrhizus erosus) roots are chilling sensitive, but quality of fresh-cut pieces (1.8 × 4.5 cm cylinders) was best maintained at low storage temperatures (0 to 5 °C). Respiration rates of different piece sizes were similar, and averaged 2, 7 and 10 μL CO 2·g –1·h–1 at 0 °C, 5 °C and 10 °C, respectively. Storage in air at 5 °C to 10 °C resulted in surface browning and was associa...