During the 1995 season, large (-275g), medium (175g) and small (125g) ’O’Henry’ peaches were stored in either air, 5% CO, + 2% 0, or 17% CO, + 6% 0, at 38°F (3.3”C). Large ‘O’Henry’ peaches benefited more from the 17% CO, + 6% 0, than from either the 5% CO, + 2% 0, or the air storage treatment. During the 1996 season, large, medium and small ‘Elegant Lady’ and ’O’Henry’ peaches were stored in a...

SCOPE Obesity is closely related to the imbalance of white adipose tissue storing excess calories, and brown adipose tissue dissipating energy to produce heat in mammals. Recent studies revealed that acquisition of brown characteristics by white adipocytes, termed "browning," may positively contribute to cellular bioenergetics and metabolism homeostasis. The goal was to investigate the putative...

enzymatic browning and formation of brown pigments are some of the most important problems in preparation of mushroom purees. in this study, the effect of some anti browning agents including sodium metabisulphite, ascorbic acid, and citric acid on the whiteness and foaming properties of mushroom purees was investigated. the results showed that soaking with acids and sodium metabisulphite signif...

Background: Rosa centifoliais commercially propagated by asexual means but in vitro propagation ensure the production of disease free and healthy plants and browning of explants creates hurdle in their multiplication. Objectives: The aim was to reduce oxidative browning of shoots of R. centifolia in MS medium during in vitro propagation. Materials and Methods: Axillary buds of R. centifolia we...

Two onions (Sulfur-1 and Sulfur-4) cultivated with different sulfur applications were thermally processed to elucidate the effects of heat treatment on browning index and antioxidant activity. Sulfur-4 onion had higher sulfur content compared with the Sulfur-1 onion. After thermal processing, browning intensity was different between the two onions juices, with lower values observed for Sulfur-4...

The effectiveness of a series of sulfhydryl compounds in inhibiting polyphenoloxidase (PPO) activity in a model system (chlorogenic acid solution) and in loquat juices was evaluated. Application of different concentrations of sulfhydryl compounds to chlorogenic acid solution and fresh loquat juice showed that l-cysteine appeared to be an effective browning inhibitor. The required concentration ...

Background: A wealth of research has reported on the anti-obesity effects of green tea extract (GTE). Although browning of white adipose tissue (WAT) has been reported to attenuate obesity, no study has disclosed the effects of GTE on browning in Sprague Dawley rats. Objectives: The aims of the study were to investigate the effects of GTE on anti-obesity and browning, and their underlying mecha...

The relationship of phenolic composition and polyphenoloxidase activity (PPO, E.C. 1.14.18.1) to browning potential (BP) was studied in buffer extracts of peach [Prunuspersica L. Batsch) and nectarine [P. persica var. nectarine (L.) Batsch] fruit skin. The BP varied among cultivars with ‘Flavorcrest’ having the highest value and ‘Maycrest’ the lowest. On average, over 83% of the browning measur...