Biological variance, burden or benefit?

Tijskens, L.M.M.; Konopacki, P.; Simčič, Marjan

doi:10.1016/s0925-5214(02)00191-6

Cited by 52 publications

(21 citation statements)

References 9 publications

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“…Assuming all tomatoes go through the same developmental ripening process from fruit set to fruit senescence, the initial colour at harvest can be interpreted as a measure of the biological age of an individual tomato (Tijskens et al 2003;Tijskens and Evelo 1994). Tijskens and Evelo (1994) developed a mathematical model to describe the behaviour of tomato colour at different temperatures during storage and at harvest maturity stages.…”

Section: Food Colour Modelling Approachesmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,542

899

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Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer's choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

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Section: Food Colour Modelling Approachesmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,542

899

View full text Add to dashboard Cite

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“…This process induces a decrease in the activity of oxidising enzymes such as polyphenoloxidase, glycolic acid oxidase and ascorbic acid oxidase (Kader 1986). Decreasing respiration rate via MA and lowering temperature delays enzymatic degradation of complex substrates and reduces sensitivity to ethylene synthesis (Saltveit 2003;Tijskens et al 2003), thereby extending the shelf life and avoiding senescence of the produce. De Santana et al (2011) evaluated the effect MAP on respiration rate and ethylene synthesis during 6-day storage at 1 and 25°C.…”

Section: Map Technology-an Overviewmentioning

confidence: 99%

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

Caleb

Mahajan

Al‐Said

et al. 2012

Food Bioprocess Technol

261

118

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Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and fresh-cut food industry. However, the outbreaks of foodborne diseases and emergence of resistant foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or fresh-cut produce, including the role of innovative tools such as the use of pressurised inert/ noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology is highlighted. a Review do not contain information on role of predictive microbiology b Review do not contain information on HACCP, good hygenic practice, GMP etc. c Review do not contain information on systemic MAP-i.e. modelling respiration and package permeability Food Bioprocess Technol (2013) 6:303-329 305 5, 10 and 15 Arrhenius-type Caleb et al. (2012a) ANN Artificial neural network, MMC Michaelis-Menten competitive inhibition, MMUC Michaelis-Menten uncompetitive inhibition, UCI uncompetive inhibition, MMNC Michaelis-Menten noncompetitive inhibition Food Bioprocess Technol (2013) 6:303-329 307

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“…Environmental factors (e.g., temperature, light, and soil moisture) and viticulture practices (e.g., pruning, irrigation, and cluster thinning) are known to cause variability within berries, among berries within a cluster, among clusters on a vine, and among vines within a vineyard (Gray 2002, Keller 2010. The existing variability can be a benefit or a burden (Tijskens et al 2003). On the one hand, genetic variability and plasticity offer the advantages to adapt existing cultivars to a specific growing region, to produce a wide range of different wines from the same cultivar, or to breed new cultivars well-adapted to a different specific growing area.…”

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confidence: 99%

Ecophysiological, Genetic, and Molecular Causes of Variation in Grape Berry Weight and Composition: A Review

Dai

Ollat

Gomès

et al. 2011

Am. J. Enol. Vitic.

194

137

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Berry fresh weight and composition are under the control of complex interactions among genotype, environmental factors, and viticulture practice, which all affect not only the mean value but also the ranges of variation in berry traits. Both mean values and variation range in berry composition play a role in berry quality and, subsequently, wine typicity. This review examines recent ecophysiological, genetic, and molecular knowledge to provide better understanding of the mechanisms that influence variability in berry weight and composition. We specifically reviewed the variation range in berry weight and composition (including sugars, organic acids, and anthocyanins) among Vitis genotypes, the environmental and viticulture practices that cause variability for a given cultivar, the genetic clues underlying the genotypic variation, and the putative genes controlling berry weight and composition. Despite numerous studies comparing differences in the mean value of a berry trait among different environment conditions and viticulture practices, very few studies have explored the level of variation in response to those factors. Present genetic and molecular studies are mainly focused on identifying genes involved in the control of berry weight and composition, with few considerations of environmental factors that affect their expression. In the future, more effort should be directed toward integration of genetic and molecular work with ecophysiological approaches in an effort to gain novel insights into the cause of variability in grape fresh weight and composition.

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Biological variance, burden or benefit?

Cited by 52 publications

References 9 publications

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

Ecophysiological, Genetic, and Molecular Causes of Variation in Grape Berry Weight and Composition: A Review

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