Changes in antioxidants and fruit quality in hot water-treated ‘Hom Thong’ banana fruit during storage

Ummarat, Nittaya; Matsumoto, Tracie K.; Wall, Marisa M.; Seraypheap, Kanogwan

doi:10.1016/j.scienta.2011.09.006

Cited by 46 publications

(25 citation statements)

References 32 publications

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“…Date fruit color changed from a light brown to a slight dark brown. A similar effect has been found when high temperatures are used in palm dates treated with a combination of HWT (60 C, few seconds) followed by hot air treatment (Hazbavi et al, 2014), in banana (50 C 10 min) (Ummarat et al, 2011) or leeks (treated with various combinations of temperatures/times) (Tsouvaltzis et al, 2006). The use of high temperatures (50-55 C) usually increases color darkening in date palm fruit (Kader and Awad, 2009), probably due to the oxidative browning of phenolic compounds and sugar browning, the main factors of darkening using elevated temperatures on palm date (Vandercook et al, 1979).…”

Section: Resultssupporting

confidence: 69%

Hot water treatments combined with cold storage as a tool for Ectomyelois ceratoniae mortality and maintenance of Deglet Noor palm date quality

Ben-Amor

Dhouibi

Aguayo

2016

Postharvest Biology and Technology

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Section: Resultssupporting

confidence: 69%

Hot water treatments combined with cold storage as a tool for Ectomyelois ceratoniae mortality and maintenance of Deglet Noor palm date quality

Ben-Amor

Dhouibi

Aguayo

2016

Postharvest Biology and Technology

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“…glandulifera is characterized as a climacteric fruit, that is, during the ripening period an increase in cellular respiratory activity is observed. during the ripening process [8]. The objective of this study was to evaluate changes in the physicochemical composition, bioactive compounds, and antioxidant activity of the pulp and seeds of B. glandulifera during the different ripening stages.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Blank¹,

Justen²,

Fraga³

et al. 2018

FNS

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Bunchosia glandulifera belongs to the family Malpighiaceae and is popularly known as "caferana" in the city of Santo Antonio da Patrulha. The fruits have a high economic value and their inclusion in the diet has health benefits. They are natural sources of antioxidants because of the presence of bioactive compounds. However, their chemical composition can be influenced by the maturation process. This study aims to evaluate the changes in the bioactive antioxidant compounds in the pulp and seeds of B. glandulifera fruit during different stages of ripening. The fruits, were analyzed for caffeine, carotenoids, flavonoids, vitamin C, and total phenolic content as well as for antioxidant activity, at four different stages of ripening. An increase in bioactive compounds was observed from the second maturation stage to the ripened fruit, and the ripened fruit had the highest bioactive compound content. Phenolic compound and carotenoid levels were found to be highest in the pulp. Carotenoid content showed a positive correlation with the antioxidant activity. Colorimetric analysis also showed a high correlation between the levels of carotenoids and color change during the ripening stages.

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“…Cold shock treatment was first reported in 1979, using short‐term rapid cooling with ice‐water to suppress fruit ripening and extend shelf‐life by reducing rates of metabolism, respiration and enzyme activities (Hakim, Purvis, & Mullinix, ; Lee & Lee, ; Ogata & Sakamoto, ). Another temperature treatment called heat shock treatment, in the form of short exposure to either hot air or water, has been applied to inhibit the ripening process and growth of mold, which could lower the decay on citrus fruit and induce resistance to chilling injury (Aghdam, Sevillano, Flores, & Bodbodak, ; Paull & Chen, ; Ummarat, Matsumoto, Wall, & Seraypheap, ). In terms of the results of physiological indicators, cold and heat shock treatment have the different mechanism of action.…”

Section: Introductionmentioning

confidence: 99%

Effects of different direction of temperature jump treatment on cucumbers

Zhao

Yang

Zhang

et al. 2017

J Food Process Engineering

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A novel method of uninterrupted temperature jump treatment was proposed. Effects of different directions of temperature jump were studied. Cucumbers were first put into ice‐water for 40 min (CST) and then immersed into hot water (40 °C) for 20 min uninterruptedly (CHT); and reversely, cucumbers immersed into hot water (HST) for 20 min and then ice‐water for 40 min (HCT). The results showed that the decay incidence of CHT was 24.0 and 49.3% lower than that of CST and HST respectively. And the CAT activity of CHT was also obviously higher than that of CST and HST. However, the HCT displayed negative results except CAT and POD activity. The results demonstrate that temperature jump treatment of appropriate direction (CHT) integrates respective advantages of cold and heat shock to further improve resistance abilities. With the temperature jump treatment of negative direction (HCT), the damage of thermal stress could produce harmful effects on preservation quality. Practical applications To provide the circulating water of constant temperature, the equipment of temperature shock treatment for fruit and vegetable is designed. This equipment can meet the requirement of different direction of temperature jump treatment. The results reveal that the temperature, time and direction of jump treatment have an important influence on the sensory quality and antioxidant enzymes. In terms of storage quality of the cucumber, CHT, temperature jump from low to high, shows better results than single temperature treatment (CST and HST). However, HCT, temperature jump from high to low, causes the damage from thermal stress. The optimal treatment intensity is not determined by simple combination of some treatment parameters. The direction of temperature jump has a significant influence on physicochemical properties. This article provides an experimental basis for acquiring the best control of three factors (T‐T‐D) to improve preservation quality of fruit and vegetable maximally.

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Changes in antioxidants and fruit quality in hot water-treated ‘Hom Thong’ banana fruit during storage

Cited by 46 publications

References 32 publications

Hot water treatments combined with cold storage as a tool for Ectomyelois ceratoniae mortality and maintenance of Deglet Noor palm date quality

Hot water treatments combined with cold storage as a tool for Ectomyelois ceratoniae mortality and maintenance of Deglet Noor palm date quality

Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Effects of different direction of temperature jump treatment on cucumbers

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Changes in antioxidants and fruit quality in hot water-treated ‘Hom Thong’ banana fruit during storage

Cited by 46 publications

References 32 publications

Hot water treatments combined with cold storage as a tool for Ectomyelois ceratoniae mortality and maintenance of Deglet Noor palm date quality

Hot water treatments combined with cold storage as a tool for Ectomyelois ceratoniae mortality and maintenance of Deglet Noor palm date quality

Chemical Composition and Antioxidant Activity of &lt;i&gt;Bunchosia glandulifera&lt;/i&gt; Fruit at Different Ripening Stages

Effects of different direction of temperature jump treatment on cucumbers

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Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages