Changes in the volatile compounds and chemical and physical properties of Yali pear (Pyrus bertschneideri Reld) during storage

Chen, Ji luan; Yan, Sasa; Feng, Zhongmin; Xiao, Lixia; Hu, Xiao

doi:10.1016/j.foodchem.2005.03.044

Cited by 88 publications

(51 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The SI in stored apples was 158.13, which is an increase of 0.6% in comparison to fresh apple juice. A decline in sucrose content was also observed in pears during storage, while the levels of fructose and glucose increased over five months of storage at 0°C (Chen et al 2006). The biggest rise in total sugar content was observed in the cv.…”

Section: Resultsmentioning

confidence: 81%

See 1 more Smart Citation

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Mezey¹,

Mezeyová²

2018

Czech J. Food Sci.

View full text Add to dashboard Cite

Mezey J., Mezeyová I. (2018): Changes in the levels of selected organic acids and sugars in apple juice after cold storage. Czech J. Food Sci., 36: 175-180.Apples are a source of sugars, acids, and various biologically active compounds, such as phenolic compounds, which are responsible for most of the antioxidant activities of the fruit. The aim of this study was to evaluate how the cold storage of apple fruits affects the nutritional composition of selected organic acid and sugar content in juice in comparison to juice from fresh fruits. Statistical differences were confirmed between the content of citric acid, malic acid, total acid, pH, sucrose, fructose and glucose in juice from fresh fruits and from juice stored for 140 days. No statistical differences were observed between juice from fresh fruit and juice from fruits stored for 140 days in the content of acetic acid, tartaric acid, total sugar and sweetness index.

show abstract

Section: Resultsmentioning

confidence: 81%

“…Roth et al (2007) reported that the sucrose content in apples decreased during storage, while glucose and sorbitol levels increased. The first substrate used https://doi.org/10.17221/165/2017-CJFS during respiration is sugar (Chen et al 2006). Organic acids are generally recognised as safe (GRAS) for use as food ingredients.…”

mentioning

confidence: 99%

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Mezey¹,

Mezeyová²

2018

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Generally, late harvest and longer storage reduced fruit firmness, which was determined, for example, in pear fruit cv. 'Yali' (Chen et al 2006). In quince fruits cv.…”

Section: Discussionmentioning

confidence: 99%

Impact of Harvesting Time and Length of Cold Storage Period On Physiological and Quality Traits of Four Quince Genotypes (Cydonia Oblonga Mill.)

Tatari

Mousavi

2017

Journal of Horticultural Research

View full text Add to dashboard Cite

The investigation was conducted to determine the best harvesting time and the storage period of some quince cultivars and promising genotypes from the collection of quince germplasm in the Horticultural Research Station of Isfahan, Iran. For this study, fruits of 'Vidoja' and 'Isfahan' cultivars as well as promising genotypes PH2 and NB4 were harvested on 6, 14 and 21 October 2015 and 2016 and then stored at 0 ± 1 °C with 90 ± 5% R.H. for five months. Weight loss, firmness, total soluble solids (TSS), titrable acids (TA), taste index, pectin, total phenols, and percent of decay and surface browning of fruits were measured immediately after harvest and one-month intervals after storage in a factorial experiment based on a completely randomized design with three replications and 10 fruits per each replication. The results showed that 'Isfahan' cultivar had the highest TSS (18.83%), total phenols and weight loss. The least weight loss was observed in the 'Vidoja' cultivar. NB4 genotype showed the least taste index and pectin, while the most pectin and firmness was related to PH2 genotype. Generally, the delay in harvesting and prolongation of storage led to increasing of TSS and weight loss and declining of firmness and phenols, TA, and pectins. Until the third month of storage, there was no surface browning. Browning symptoms were observed from the fourth month of storage and increased in the fifth month up to 1.72%. Generally, the best harvesting time for 'Vidoja' was 185 days and for the rest of the genotypes, it was 193 days after full bloom. Fruit storage for four months in cold is advisable for these cultivars and genotypes.

show abstract

“…But the texture is defined also by mechanical and geometrical components including hardness, chewiness, viscosity and particle size and shape (Tromp et al 2005) [5]. Proceeding with maturation, ripening and fruit aging and enzymes activities, cell wall polysaccharides undergo hydrolysis loosing texture integrity and hence softened flesh (Chen et al 2006) [23]. The use of 1-MCP and NEA decelerated ethylene production, delayed the apple fruit maturity and ripening during storage.…”

Section: Flesh Firmnessmentioning

confidence: 99%

1-MCP Improved Diverse Sensorial, Biochemical and Physical Apple Traits during Cold Storage Based on Cultivar

Pashazadeh¹,

Hajnajari²,

Shavakhi³

2017

View full text Add to dashboard Cite

Apple cultivars' storability could be strengthened through known techniques of cold storage, advanced industries of control atmosphere or other routine usages like fruit pre-cooling followed by immersion in CA ++ solution, depending on genetic potential of the plant material. At the end of pomology and cold storage assessments of 93 apple cultivars, two high yielding native "Dirras-e Mashhad" and "Wealthy" were treated by single and combined 1-MCP and ethylene nano-absorbent (ENA) to assess eventual improvements in cold storage span, fruit eating quality and role of cultivar. For this purpose, directs effects and interactions between all sources of variance were studied. Ethylene emission and CO 2 amounts were measured. The results showed that reduced weight loss and flesh firmness, were registered in the treated samples of both cultivars compared with the control. Using of 1-MCP affected significantly (p < 0.05) TSS (Total Soluble Solids), pH and TA (Titratable Acidity). 1-MCP inhibited rise of the fruit pH, decreasing also the level of TA during storage, while using of ethylene nano-absorbent showed no significant effect (p > 0.05) on these characteristics. The native apple "Dirras-e Mashhad" showed higher pH value than "Wealthy" under the combined treatment (ENA+1-MCP). Genetic source revealed significant difference through lower "Wealthy" storability. Ethylene emission increased to 53.64 ppm/Kg·hr after 5 th month, which resulted in significant difference at p > 0.01 level related to the initial value of 3.26 ppm/Kg•hr. The combined treatment (ENA+1-MCP) affected significantly (p < 0.05) most of the fruit characteristics in both of the cultivars. The treatments demonstrated different results by cultivar.

show abstract

Changes in the volatile compounds and chemical and physical properties of Yali pear (Pyrus bertschneideri Reld) during storage

Cited by 88 publications

References 13 publications

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Impact of Harvesting Time and Length of Cold Storage Period On Physiological and Quality Traits of Four Quince Genotypes (Cydonia Oblonga Mill.)

1-MCP Improved Diverse Sensorial, Biochemical and Physical Apple Traits during Cold Storage Based on Cultivar

Contact Info

Product

Resources

About