Enzymes and Quality Factors of Fruits and Vegetables

Bhowmik, Pankaj; Dris, R.

doi:10.1007/1-4020-2534-3_1

Cited by 5 publications

(3 citation statements)

References 101 publications

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“…The PPO activity indicates the tendency to browning of eggplant flesh, and it is commonly considered an important quality index for this produce: a low PPO activity is a positive trait because leads to a decrease in flesh browning when the fruit is cut. It generally shows a higher variability with respect to other measured traits, because of the influence of different factors, for example, polyphenol quality and quantity, intrinsic enzyme activity, and acidity of the medium : in fact, PPO data showed no significant correlation with other biochemical traits. In our study, the PPO profile exactly followed the same trend in the two sampling years (Figure ).…”

Section: Resultsmentioning

confidence: 95%

Characterization of Health-Related Compounds in Eggplant (Solanum melongena L.) Lines Derived from Introgression of Allied Species

Mennella

Rotino

Fibiani

et al. 2010

J. Agric. Food Chem.

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The purpose of the present study was to investigate the levels of either the nutraceutical and health-promoting compounds or the antioxidant properties of innovative eggplant (Solanum melongena L.) genotypes tolerant and/or resistant to fungi, derived from conventional and non-conventional breeding methodologies (i.e., sexual interspecific hybridization, interspecific protoplast electrofusion, androgenesis, and backcross cycles) in comparison with their allied and cultivated parents. Chemical measures of soluble refractometric residue (SRR), glycoalkaloids (solamargine and solasonine), chlorogenic acid (CA), delphinidin 3-rutinoside (D3R), total phenols (TP), polyphenoloxidase (PPO) activity, antiradical activity on superoxide anion and hydroxyl radical were carried out in raw fruit and peel of 57 eggplant advanced introgression lines (ILs), of three eggplant recurrent genotypes and of three allied species during 2005 and 2006. The majority of the ILs, obtained after several backcross cycles, showed positive characteristics with respect to the allied parents such as good levels of SRR, CA, D3R, TP, PPO activity, the scavenging activity against superoxide anion and hydroxyl radical and, in particular, significantly (p

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Section: Resultsmentioning

confidence: 95%

Characterization of Health-Related Compounds in Eggplant (Solanum melongena L.) Lines Derived from Introgression of Allied Species

Mennella

Rotino

Fibiani

et al. 2010

J. Agric. Food Chem.

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“…This is consistent with our previous findings, where cultivars also showed slight or no differences (data not shown). Moreover, it is likely that due to high genetic relatedness among different apple cultivars corresponding enzymatic genotype‐specific activity of polyphenol oxidase likely will be similar (e.g., within Rosaceae family apple and pear share 96% genetic similarity) (Bhowmik and Dris ; Holderbaum et al ; Velasco et al ). Or to put it simply, it is likely that majority of apples will brown with similar intensity if browning is of enzymatic origin.…”

Section: Resultsmentioning

confidence: 99%

Influence of Cultivar, Anti‐Browning Solutions, Packaging Gasses, and Advanced Technology on Browning in Fresh‐Cut Apples During Storage

Putnik

Herceg

Levaj

2016

J Food Process Engineering

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Objectives were to compare differences in color change (DE Ã ab ) over shelf-life (SL) for 2 apple cultivars (Golden Delicious, GD; Cripps Pink, CP) subjected to 5 antibrowning treatments (ABT) (no treatment/control; ascorbic 1 citric acid with/ without ultrasound; Ca-ascorbate with/without ultrasound) in presence of normal or modified atmosphere (MA). Plus, to assess influences of respiration rates on DE Ã ab for all combinations of cultivars and ABT. Original color of apples was better preserved in MA. The absence of ABT showed highest DE Ã ab , while all ABT showed similar change in color regardless of MA application. Browning prevention of ascorbic 1 citric acid may be improved with application of ultrasound. Production of CO 2 oscillated with color change for both cultivars with different ABT. The GD will endure browning better than CP, while Ca-ascorbate was one of the best antibrowning agents. All created mathematical models are freely available in computer simulation ("Anti-browning Apple Calculator -C.A.P.P.A.B.L.E.V C "; apple.pbf.hr or 31.147.204.87). PRACTICAL APPLICATIONSThe main purpose of presented models was to integrally compare influence of modified atmosphere packaging in prevention of apple browning. Hence, models can be used to calculate optimal combination of industrial parameters and to compare calculated results against relevant economic managerial decisions. For example, models are useful to answer questions such as to what extent is the use of modified atmosphere or antibrowning treatment economically justified for the industrial fresh-cut apple production. Hence, by optimizing relevant production parameters they can be used to extend the length of fresh-cut apple shelf-life and economic benefits while providing quality foods to consumers. Created computer simulation offers selection of various production settings and calculation of optimal values for particular fresh-cut processes. Simulation settings include packaging size, volumetric concentration of gases, apple mass, packaging film, different permeances, and other.

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“…The polyphenoloxidase (PPO), an oxidoreductase group enzyme that catalyzes the oxidation of polyphenols, is responsible for the browning of apples. The control of discoloration in core regions of apples is a highly challenging issue since PPO locates mainly around these tissues (Bhowmik & Dris, 2004). The browning index (BI) of core regions for controls and caramel apples are presented at Table 6.…”

Section: Effect Of Gel Based Filling On Browning Index and Color Of C...mentioning

confidence: 99%

An innovative design and application of natural antimicrobial gelatin based filling to control risk of listeriosis from caramel apples

Kavur

Yemenicioğlu

2020

Food Hydrocolloids

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Enzymes and Quality Factors of Fruits and Vegetables

Cited by 5 publications

References 101 publications

Characterization of Health-Related Compounds in Eggplant (Solanum melongena L.) Lines Derived from Introgression of Allied Species

Characterization of Health-Related Compounds in Eggplant (Solanum melongena L.) Lines Derived from Introgression of Allied Species

Influence of Cultivar, Anti‐Browning Solutions, Packaging Gasses, and Advanced Technology on Browning in Fresh‐Cut Apples During Storage

An innovative design and application of natural antimicrobial gelatin based filling to control risk of listeriosis from caramel apples

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