Activities of several membrane and cell-wall hydrolases, ethylene biosynthetic enzymes, and cell wall polyuronide degradation during low-temperature storage of intact and fresh-cut papaya (Carica papaya) fruit

Karakurt, Yaşar; Huber, Donald J.

doi:10.1016/s0925-5214(02)00177-1

Cited by 100 publications

(76 citation statements)

References 46 publications

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“…Furthermore, Paull and Chen (1983) showed a link between polygalaturonase and xylanase activities, an increase of the climateric respiration, the ethylene production, and the softening of Carica papaya L. Likewise, Karakurt and Huber (2003) demonstrated that the loss of firmness of Carica papaya L. was facilitated by the hydrolysis of the methyl groups on the galacturonic acid by pectin methylesterase. The development of the sweet taste in ripened fruit is the result of the hydrolysis of polysaccharides, particularly from starch-rich fruit, into simple sugars (glucose, fructose…) during the gluconeogenesis (Prasanna et al 2007;Taiz and Zeiger 2002).…”

Section: Introductionmentioning

confidence: 94%

The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8

et al. 2012

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Fruit ripening is associated with many hydrolase activities involved in the softening of the fruit during the maturation. This study investigates the relationship between the loss of firmness along with the changes of sugar content and the enzymatic activities in Carica papaya L.var solo 8 during post-harvest storage. Three maturation stages (green immature: the fruit is entirely green, green mature: the fruit shows 1/32 yellow skin and fully mature: the fruit shows 1/8 yellow skin) have been selected and stored at 15, 22 and 28°C. The reduction of fruit firmness, total sugar contents, refractive index (% Brix) and enzymatic activities were measured. Low enzymatic activities (0.035 μmol/min/mg) were recorded in fruit harvested at the green immature stage with no significant (p≥0.05) effect on the softening while fruit harvested at the green mature and fully mature stages showed enzymatic activities 7 times as high as those of the green immature stage. These high enzymatic activities were responsible for the loss of firmness of the fruit. Accordingly, papayas at the green mature and fully mature stages displayed higher maxima of sugar content (4.8 g/100 g at 28°C at day 12, and 10.2 g/100 g at 22°C at day 8, respectively) at higher temperatures. Meanwhile in green immature papayas, the maximum was only 4.3 g/100 g at 22°C and day 12 of storage. The results show that the loss of firmness of the papaya was highly related to the hydrolytic enzyme activities and the sweet taste to the presence of simple sugars such as galactose liberated from the polysaccharide complexes.

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Section: Introductionmentioning

confidence: 94%

The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8

et al. 2012

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“…Indications suggest loss of texture in minimally processed products as storage period progresses, and this loss is thought to be one of the limiting factors that reduce the useful life of fresh-cut products (BEAULIEU; GORNY, 2001); it has been detected in other products including papaya, kiwi fruit, pear, and melon (KARAKURT; HUBER, 2003;VAROQUAX et al, 1990;SOLIVA-FORTUNY et al, 2002).…”

Section: Physical Chemical and Biochemical Analysesmentioning

confidence: 99%

Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage

et al. 2012

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Existing data about the aroma of fresh-cut watermelon and the metabolic changes that occur with minimal processing are scarce. Given the close relationship that exists between aroma, texture, and quality characteristics, it is necessary to investigate the changes in the volatile profile and texture of watermelon, a fruit extensively sold in supermarket chains throughout Brazil. The objective of this work was to analyze the volatile profile using solid phase microextraction (SPME) as well as texture changes in fresh-cut watermelon stored at 5 °C for ten days. Chromatography associated with sensory analysis (sniffing) led us to conclude that 9-carbon (C9) alcohols and aldehydes are the major responsible for the flavor and aroma of minimally processed watermelon stored at 5 ± 1 °C/90 ± 5% RH for ten days, and also that the aroma diminishes in intensity with storage, but it does not affect the final quality of the product. It was noted that the amount of drained liquid, soluble pectin, and weight loss increased during storage concurrently with a reduction in firmness and a structural breakdown of the cells. Pectin methyl esterase activity remained constant and polygalacturonase activity was not detected.

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“…Estes resultados podem ser atribuídos ao aumento da atividade da enzima poligalacturonase, que hidrolisa componentes da parede celular, como as substâncias pécticas, responsáveis pela firmeza da polpa (KARAKURT;HUBER, 2002). Os componentes que constituem a parede celular do tecido podem ser formados através de rotas alternativas induzidas pela enzima fenilalanina amonialiase, em resposta ao estresse fisiológico do frio no tecido (SILVA et al, 2003).…”

Section: Resultsunclassified

Temperatura e embalagem para abóbora minimamente processada

Silva

Oliveira

Yaguiu

et al. 2009

Ciênc. Tecnol. Aliment.

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A tendência de mudanças nos hábitos alimentares da população mundial mostra um aumento discreto no consumo de frutas e hortaliças, além de uma busca constante por alimentos de conveniência, que exija tempo reduzido de manuseio e preparo sem, no entanto, alterar suas características sensoriais e nutricionais originais. Assim, a abóbora (Cucúrbita moschata Duch), que é uma olerícola de grande aceitação em todo o País, especialmente na região Nordeste, encontra no processamento mínimo, uma forma eficiente de aumentar o consumo e o valor agregado ao produto.Frutas e hortaliças minimamente processadas mantêm seus tecidos vivos e não exibem a mesma resposta fisiológica que um tecido intacto (WILEY, 1994). Segundo Cantwell (1992), algumas consequências de estresse causado pelo processamento são o desenvolvimento de sabores e odores desagradáveis e amaciamento dos tecidos. Esses produtos são mais perecíveis e apresentam um aumento da taxa respiratória e produção de etileno, aumentando a atividade enzimática devido à ruptura de muitas células (CHITARRA, 1998). O processamento mínimo da abóbora envolve descasque e cortes. Além disso, são lavadas e submetidas a processos de sanitização.O armazenamento refrigerado tem importante papel na conservação de alimentos, retardando as transformações provocadas por reações bioquímicas e disseminação de bactérias e fungos (VISSOTO et al., 1999) O uso da atmosfera modificada é uma prática efetiva no prolongamento da vida útil, havendo respostas diferentes, dependendo da espécie. Segundo Arruda et al. (2003b), um aspecto negativo do uso de embalagens é o aumento da temperatura e, por isso, o ideal é que seu uso esteja associado a baixas temperaturas de armazenamento.Dentre os vários materiais que têm sido utilizados para acondicionamento de frutas e hortaliças, incluem-se o polivinilcloreto (PVC) e o polietileno de alta e de baixa densidade. De acordo com Zagory; Kader (1988), é importante o conhecimento das características respiratórias e condições gasosas ótimas do produto para se poder selecionar um filme.Apesar do avanço tecnológico e dos diversos estudos já realizados com produtos vegetais minimamente processados, em relação às Cucurbitáceas, os conhecimentos são ainda muito restritos ao melão (Cucumis melo L.), existindo uma lacuna na literatura consultada no que diz respeito ao processamento AbstractThe present work aimed to evaluate the efficiency of different storage temperatures and packing materials for pumpkin fresh cuts. Pumpkin cuts of 5 × 10 cm were packed in polystyrene trays covered with polivynilchloride film or in vacuum high density polyethylene bags. The trays and bags were kept at 5 and 10 °C for 12 days. Soluble solids, total titratable acidity, pH, vitamin C, and color of pumpkin cuts were evaluated every 3 days. The different temperatures did not affect the storage of the pumpkins. However, packaging with PVC film allowed a longer conservation by keeping the pumpkin quality attributes up to the 9th day, except for the color which undergone minor alterations whe...

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Activities of several membrane and cell-wall hydrolases, ethylene biosynthetic enzymes, and cell wall polyuronide degradation during low-temperature storage of intact and fresh-cut papaya (Carica papaya) fruit

Cited by 100 publications

References 46 publications

The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8

The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8

Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage

Temperatura e embalagem para abóbora minimamente processada

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