The aim of this research was to investigate the effect of pectinase on prebiotic activity and bioactive compounds of enzymatically depolymerized Thailand-grown mangosteen aril. It was found that after varying enzyme concentration in 0-3.0% (v/w), mangosteen aril treated with enzyme concentration of 2.5% (v/w) and hydrolyzed for 0, 1, 2, 4 and 6 h can be hydrolyzed at 5 different levels of reduc...

pomegranate (punica granatum) is an important fruit crop cultivated for fruit and processing in the iran. delaying fruit harvest of pomegranate may increase fruit losses due to fruit cracking; however, early harvest may influence physical and biochemical indices of fruit. an experiment was carried out in 2011 at ‘baghmalek’ (north west of ahwaz, khuzestan province, iran) to determine the effect...

The development of the seed-cones Taxus canadensis was studied. Aril is multilayered. seed coat multi-layered, its structure changes during development. Initially, it consists 33–35 layers cells, and by time maturation they are reduced to 10 layers. A marker sign appearance an aril from under scales. At this time, there active thickening cuticle epidermic cells seed, sclerenchymatization zone I...

Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...

Table grapes commonly suffer from tissue browning during harvest, packing, storage and shelf life, resulting in lower prices and reduced access to markets. We evaluated the development of browning symptoms in ‘Princess’ table grapes. The berries had high skin browning but very low flesh browning incidences. The most skin browning was found in highly mature grapes and appeared after 3 weeks of c...

Yu A.-N., Tang L.-P. (2016): Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system. Czech J. Food Sci., 34: 503–510. The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125–155°C for 10–120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed ...

Peel browning disorder has an enormous impact on the exterior quality of 'Huangguan' pear whereas the underlying mechanism is still unclear. Although different methods have been applied for inhibiting the peel browning of 'Huangguan' pear, there are numerous issues associated with these approaches, such as time cost, efficacy, safety and stability. In this study, to develop a rapid, efficient a...

Development of a browning inhibitor for fresh-cut apples that would not support human pathogen survival was investigated. Granny Smith and Fuji wedges were treated with acidic or neutral browning inhibitors with and without addition of sodium hexametaphosphate. Wedges in modified atmosphere packaging pouches were observed for browning during storage at 4 °C and 10 °C. A pH 2.9 dip containing as...

BACKGROUND To determine the antitumor effects and its mechanism of n-butanol fraction from aril of Torreya grandis (BFAT) on H22 mice models of liver cancer. MATERIALS AND METHODS Sixty ICR male mice were used to establish H22 mice models of liver cancer and then randomly divided into six groups, the normal control group, the model control group, the positive group (cyclophosphamide [CTX]), t...

Browning is the result of appearance of dark colored pigments formed by enzymatic and non enzymatic reactions. In this review AA, first overview the biochemistry of browning and fruits response and protection, successively touch the topic in the lightly processed fruits. Non enzymatic reaction is mainly due to Maillard reaction compounds in which concentration of amino acid (nitrogen supply) an...