Modeling of pre-treatment protocols for frozen pineapple slices

Chauhan, O. P.; Shah, Alok; Singh, Asha; Raju, P. S.; Bawa, A. S.

doi:10.1016/j.lwt.2009.02.019

Cited by 10 publications

(9 citation statements)

References 21 publications

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“…It is an economically important tropical herbaceous fruit with attractive sensorial and nutritional characteristics (Coppens d'Eeckenbrugge and Leal, 2003 ). It is generally consumed fresh as table fruit or in desserts and is used for juice preparation due to its delicate flavor, overall acceptability and nutritional richness in terms of vitamins and minerals (Chauhan et al, 2009 ).…”

Section: Introductionmentioning

confidence: 99%

De novo Transcriptome Assembly of Floral Buds of Pineapple and Identification of Differentially Expressed Genes in Response to Ethephon Induction

Liu

Fan

2016

Front. Plant Sci.

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A remarkable characteristic of pineapple is its ability to undergo floral induction in response to external ethylene stimulation. However, little information is available regarding the molecular mechanism underlying this process. In this study, the differentially expressed genes (DEGs) in plants exposed to 1.80 mL·L−1 (T1) or 2.40 mL·L−1 ethephon (T2) compared with Ct plants (control, cleaning water) were identified using RNA-seq and gene expression profiling. Illumina sequencing generated 65,825,224 high-quality reads that were assembled into 129,594 unigenes with an average sequence length of 1173 bp. Of these unigenes, 24,775 were assigned to specific KEGG pathways, of which metabolic pathways and biosynthesis of secondary metabolites were the most highly represented. Gene Ontology (GO) analysis of the annotated unigenes revealed that the majority were involved in metabolic and cellular processes, cell and cell part, catalytic activity and binding. Gene expression profiling analysis revealed 3788, 3062, and 758 DEGs in the comparisons of T1 with Ct, T2 with Ct, and T2 with T1, respectively. GO analysis indicated that these DEGs were predominantly annotated to metabolic and cellular processes, cell and cell part, catalytic activity, and binding. KEGG pathway analysis revealed the enrichment of several important pathways among the DEGs, including metabolic pathways, biosynthesis of secondary metabolites and plant hormone signal transduction. Thirteen DEGs were identified as candidate genes associated with the process of floral induction by ethephon, including three ERF-like genes, one ETR-like gene, one LTI-like gene, one FT-like gene, one VRN1-like gene, three FRI-like genes, one AP1-like gene, one CAL-like gene, and one AG-like gene. qPCR analysis indicated that the changes in the expression of these 13 candidate genes were consistent with the alterations in the corresponding RPKM values, confirming the accuracy and credibility of the RNA-seq and gene expression profiling results. Ethephon-mediated induction likely mimics the process of vernalization in the floral transition in pineapple by increasing LTI, FT, and VRN1 expression and promoting the up-regulation of floral meristem identity genes involved in flower development. The candidate genes screened can be used in investigations of the molecular mechanisms of the flowering pathway and of various other biological mechanisms in pineapple.

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Section: Introductionmentioning

confidence: 99%

De novo Transcriptome Assembly of Floral Buds of Pineapple and Identification of Differentially Expressed Genes in Response to Ethephon Induction

Liu

Fan

2016

Front. Plant Sci.

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“…Pineapple is a tropical fruit with attractive sensorial (mechanical properties, flavor, sweetness/acidity ratio, color, and so on) and nutritional (ascorbic acid, minerals, fiber, antioxidants, and so on) characteristics (Coppens d'Eeckenbrugge and Leal ). The pineapple is generally consumed fresh as table fruit or in desserts and is used for juice preparation due to its delicate flavor, overall acceptability and nutritional richness in terms of vitamins and minerals (Chauhan and others ). Exhibiting a delicate taste, this tropical fruit enjoys widespread consumer acceptance whether fresh or processed and has found some additional applications in canned fruit, jam, wine, and concentrated juice productions (Pino and Queris ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

Liu

Liu²

2014

Journal of Food Science

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In this work, 2 separate experiments were performed to describe the influence of elevated temperature treatments postharvest on the color, physiochemical characteristics and aroma components of pineapple fruits during low-temperature seasons. The L* (lightness) values of the skin and pulp of pineapple fruits were decreased. The a* (greenness-redness) and b* (blueness-yellowness) values of the skin and pulp were all markedly increased. The elevated temperature significantly increased the contents of total soluble solids (TSS) and slightly affected contents of vitamin C (nonsignificant). Titratable acidity (TA) of pineapple fruits were notably decreased, whereas the values of TSS/TA of pineapple fruits were significantly increased. The firmness of the pineapple fruits decreased and more esters and alkenes were identified. The total relative contents of esters were increased, and the total relative contents of alkenes were decreased.

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“…Hot-air drying and osmotic dehydration have been reported as the two main predehydration methods. Hot-air drying is regarded as the conventional method, but recently published studies describe the removal of water from fruits and vegetables by osmotic dehydration (Chauhan, Shah, Singh, Raju, & Bawa, 2009;Dermesonlouoglou, Giannakourou, & Taoukis, 2007;Giovanelli, Brambilla, Rizzolo, & Sinelli, 2012). However, both methods change the original quality of fruits and vegetables.…”

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confidence: 99%

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

et al. 2019

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Peach slices were blanched (BL), vacuum infiltrated with D‐sodium erythorbate (SE), predehydrated, and then nitrogen packaged (NP) before freezing to improve their quality. Our results showed that the BL, SE, and NP pretreatments remarkably improved the quality of frozen peaches. Frozen peaches pretreated by SE+NP+BL showed the highest total phenolic content (TPC), total antioxidant capacity (TAC), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging capacity after thawing at 20°C for 24 hr. The soluble solids content and firmness of low‐maturity peaches dehydrated to 25% dehydration of their weight were 11.1% and 211.2% higher than those of the control samples, respectively, while their drip loss was 71.9% lower than that of the controls. In conclusion, pretreatment by BL, predehydration, SE, and NP before freezing can significantly improve the quality of frozen peaches after thawing. Practical applications We believe that our study results have practical applications because the method of vacuum dehydration combined with blanching, nitrogen packaging, and D‐sodium erythorbate treatment of peaches maintains their original taste, inhibits color change, and decreases drip loss. This method is suitable for fruit frozen and stored at a commercial freezing temperature of −20°C and does not need advanced equipment or technology. It can be easily carried out during the fruit freezing process and can be applied to other frozen stored fruits besides peaches.

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Modeling of pre-treatment protocols for frozen pineapple slices

Cited by 10 publications

References 21 publications

De novo Transcriptome Assembly of Floral Buds of Pineapple and Identification of Differentially Expressed Genes in Response to Ethephon Induction

De novo Transcriptome Assembly of Floral Buds of Pineapple and Identification of Differentially Expressed Genes in Response to Ethephon Induction

Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

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