Polyphenoloxidase activity in peaches after vibration

Dantas, Tiago Bassani Hellmeister; Ferraz, Antônio Carlos de Oliveira; Honório, Sylvio Luis; Lima, Giuseppina Pace Pereira

doi:10.1590/s0100-69162013000200010

Cited by 5 publications

(2 citation statements)

References 16 publications

(13 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This K M value obtained for H 2 D 2 was much higher than that described in red cabbage (0.98 mM) (Fortea et al, 2011), turnip (0.8 mM) (Bradford, 1976), pepper (1.3 mM) (Cabanes et al, activity of PDD was 1-6%, being similar to that obtained in peach at pH 3 and 30 °C (Toralles et al, 2005), and less than that obtained in grape caimarona at pH 4 and 25 °C (25%) (Rivera-Camelo et al, 2004). However, we found an activation of enzyme activity at pH 4 and 4.5 with temperatures ranging from 40 to 60 °C, reaching an activation of 30% at pH 4.5 and 50 °C, being similar to that obtained in peach to pH 4 and 30 °C (Toralles et al, 2005). For PME, the extracts were confronted with temperature values ranging from 20 to 90 °C (the extracts were incubated for 5 minutes at each temperature) with a pH range of between 3.5 and 4.5 ( Figure 5B).…”

Section: Resultssupporting

confidence: 76%

Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)

Santos

Jacobi²,

Miñarro³

et al. 2020

Food Sci. Technol

View full text Add to dashboard Cite

Peroxidase (PDD) and pectin methylesterase (PME) from tomato were characterized, studied thermal stability, and analyzed the synergistic effect of temperature and pH. For PDD, the optimal activity, using H 2 D 2 as substrate and ABTS +• as the donor H + , was obtained at pH 3.5, and for PME, the optimal activity using pectin as substrate was obtained at pH 7.5. On PDD, it was found that the values of K M , V m and K si for H 2 D 2 were 477.26 mM, 721.53 µM/min and 0.37 mM, respectively. On PME, the values of K M and V m obtained for pectin were 0.54 mM and 436.12 µM/min, respectively. Dn the other hand, it was found that PDD was inactivated with 90 °C, at pH from 2.5 to 3.5 with temperatures of 55 to 90 °C, and at pH of 2.5 to 3 with temperatures of 40 to 90 °C. Likewise, PME was inactivated at 90 °C, and at pH of 3.5 with 70 °C.

show abstract

Section: Resultssupporting

confidence: 76%

Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)

Santos

Jacobi²,

Miñarro³

et al. 2020

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…In general, studies associate damage caused by vertical vibration (transportation) with box position in the pile and pile position inside the truck (Barchi et al, 2002;ZHOU et al, 2007;Dantas et al, 2013). The study of Van Zeebroeck (2007) was the only one found in the literature that predicted the damage extension in spherical fruits conditioned in the box and submitted to cyclic loading, which evidences the lack of knowledge about fruit behavior at the time vibration occurs.…”

Section: Introductionmentioning

confidence: 99%

Deformation of Peaches Submitted to Cyclic Loading Using the Discrete Element Method

Pinto

Ferraz

2018

Eng. Agríc.

View full text Add to dashboard Cite

This study aimed to use and validate a simple contact force model that describes the behavior of peaches stored in a wooden box, loaded cyclically, by using the discrete element method. The Kelvin-Voigt contact force model was used and the cyclic loading in the simulation was performed with an amplitude of 1 mm and frequency of 12 Hz for time intervals of 3600, 5400, and 7200 s. The laboratory test was performed with a peach box attached to a vibrating table by applying the same excitation conditions used in the simulation. For validation, model results were compared with those from the laboratory test by using deformation values of fruits in the contact regions. To measure this deformation, we adapted the methodology for determining the radius of curvature. The Kelvin-Voigt linear contact model, despite its simplicity in representing the viscoelastic behavior, adequately estimated the final deformation in peaches submitted to cyclic loading.

show abstract

Measurement and evaluation of the effect of vibration on fruits in transit—Review

et al. 2018

View full text Add to dashboard Cite

Mechanical vibration is a prominent cause of produce damage in many postharvest fruit supply chains. Knowledge on the causes, occurrence, and mechanistic relationship of vibration to produce damage is important for systematic development of remedial actions. This review identifies and discusses the critical factors of vibration, their implications for fruit quality, and possible improvements to addressing the issue of fruit quality deterioration. Frequently reported mechanical damage types caused by vibration on fruits are scuffing, fruit rub, and skin bruising. A wide range of factors can significantly affect the vibration intensity and thus resultant mechanical damage. Critical frequencies of vibration in the range of 0 to 10 Hz, attributed to peak energy levels in the power spectrum, cause substantial damage in fruits. Greater vertical acceleration and transmission of vibration to the higher tiers in a stacked column of packages result in increased mechanical damage. Fruit packages stacked in the rear positions of trucks are also affected more by vibration. Produce transported in leaf spring trucks has a higher risk of damage when compared with air-ride suspension trucks. Additionally increased road roughness, vehicle speed, and duration of exposure to vibration proliferate fruit damage. The effects of different inner packing methods and different package types on mechanical damage are less frequently investigated. More accurate characterization of mechanical damage caused by vibration and shocks and its reproduction by enhanced simulation methods will contribute to optimizing damage prevention mechanisms and further improving the quality of fruits in transit within the postharvest supply chain.

show abstract

Polyphenoloxidase activity in peaches after vibration

Cited by 5 publications

References 16 publications

Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)

Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)

Deformation of Peaches Submitted to Cyclic Loading Using the Discrete Element Method

Measurement and evaluation of the effect of vibration on fruits in transit—Review

Contact Info

Product

Resources

About