Physicochemical characterization and postharvest performance of the new Sensation® ‘Florida127’ strawberry compared to commercial standards

Kelly, Katrina; Whitaker, Vance M.; Nunes, Maria Cecília do Nascimento

doi:10.1016/j.scienta.2016.09.012

Cited by 24 publications

(32 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The total ascorbic acid content in dried eggplant slices was conducted using a Hitachi LaChromUltra system with a diode array detector and a laChromUltra C18 2‐µm column (2 × 50 mm) (Hitachi, Ltd., Tokyo, Japan), as described by Kelly et al. (2016) and Ktenioudaki et al. (2019).…”

Section: Methodsmentioning

confidence: 99%

Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (Solanum melongenaL.)

Chouaibi

Snoussi

Attouchi

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

In this study, different drying processes (hot‐air convective drying, microwave drying, ultrasonically assisted convective drying, freeze‐drying, and infrared drying) were applied to dry the eggplant slices. Therefore, the Newton (infrared drying), Page (hot‐air convective drying, freeze‐drying, and microwave drying), and modified Page (ultrasonically assisted convective drying) are the best models to describe the drying kinetics of eggplant slices. Furthermore, the effective moisture diffusivities (Deff) varied significantly from 1.16 × 10−10 (freeze‐drying) to 3.31 × 10−8 m2/s (microwave drying) (p < .05). Besides, the highest and lowest activation energy values were observed in the samples treated with freeze‐drying (38.80 kJ/mol) and ultrasonically assisted convective drying (23.87 kJ/mol), respectively. Moreover, the effect of the drying processes on the kinetic degradation and formation of bioactive compounds, HMF, enzymatic browning index, color parameters as well as on the antioxidant activity was investigated. Then, the Weibull model was proven be the best to better fit the polyphenols and flavonoids data. Novelty impact statement Five drying processes were applied to dry Tunisian eggplant slices. The ascorbic acid, anthocyanin, polyphenol and flavonoid amounts were determined during the drying of Tunisian eggplant slices. The freeze‐drying process was selected as the best method to preserve the dried eggplant.

show abstract

Section: Methodsmentioning

confidence: 99%

Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (Solanum melongenaL.)

Chouaibi

Snoussi

Attouchi

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…For all other beverages, 2 mL was diluted with 20 mL MPA. Ascorbic acid analysis was conducted using a Hitachi LaChromUltra UHPLC system with a diode array detector and a LaChromUltra C 18 4.6 lm column (2 9 50 mm) (Hitachi, Ltd., Tokyo, Japan) following the procedure described by Kelly et al (2016).…”

Section: Total Ascorbic Acidmentioning

confidence: 99%

Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas

Abountiolas

Nunes

2017

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

SummaryPolyphenols of plant origin have received special interest in the last decade because of their potential health benefits. Consequently, many beverages with words 'antioxidant' and 'polyphenols' have been developed. However, many of the claims are misleading because some beverages so labelled have either no or minimal levels of polyphenols. The objectives of this study were to quantify polyphenols (TPC) and ascorbic acid contents and antioxidant capacity (AOC) of different beverages; identify major polyphenols in beverages that showed higher TPC; correlate the claim on the label with TPC and AOC; and determine the impact of consumer refrigerated storage on TPC and AOC of aronia, blackcurrant and pomegranate juices which contained the most TPC and AOC. Major polyphenols identified from these juices included anthocyanins, myricetin and epicatechin. TPC of aronia, blackcurrant and pomegranate juices was relatively stable during consumer refrigerated storage, even when the juice had been intermittently exposed to air.Keywords 2,2-Diphenyl-1-picrylhydrazyl, aronia, blackcurrant, consumer refrigerated storage, ferric ion reducing antioxidant power, pomegranate, Trolox equivalent antioxidant capacity.

show abstract

“…Samples were also olfactorily scored for taste and aroma using predefined descriptors (Nunes & Delgado, 2014). Visual quality and olfactory ratings against descriptors were adjusted to maximum 9 score from 1 as “very poor” to 9 as “excellent.” Individual scores for taste and aroma were averaged and reported as flavor (Kelly et al, 2016). Score 6 was considered as threshold limit for overall acceptance by consumer.…”

Section: Methodsmentioning

confidence: 99%

Influence of macro‐perforated polyethylene terephthalate and low‐density polyethylene packaging films on quality and storability of strawberries

Maryam

Anwar

Malik

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Perishable nature of strawberry poses serious challenges in maintaining quality and extending its market life. In this study, efficacy of macro‐perforated polyethylene terephthalate polyester (PET), low‐density polyethylene (LDPE), and composite film packaging (PET + LDPE) was evaluated to inhibit fungal decay and retain nutritional and organoleptic attributes of strawberries stored at 2 ± 0.5°C. Strawberries packed in LPDE exhibited better moisture retention, least fungal infection, and delayed loss of membrane permeability compared to PET + LDPE and PET. The LDPE film was also more effective in delaying increase in pH and total soluble solids and decline in fruit dry weight, titratable acids, ascorbic acid, and organoleptic acceptability. Overall, marketable life of strawberries packed in LDPE film was 2‐ and 1.5‐fold higher than strawberries packed in either PET or LDPE + PET, respectively. Higher levels of antioxidant enzymes catalase, superoxide‐dismutase, and peroxidase in LDPE‐packed strawberries suggest that LDPE retained strawberry quality was partly through maintaining ROS‐scavenging mechanism in fruits. Practical applications Low‐density polyethylene film effectively preserves physical and biochemical properties of fresh strawberry fruit and extends its storability under low temperature conditions, an important aspect for long‐distance local marketing and export. Findings of this research can be translated to other highly perishable crops and, with basic research support, local packaging industry can be involved to manufacture commodity‐specific flexible film packaging.

show abstract

Physicochemical characterization and postharvest performance of the new Sensation® ‘Florida127’ strawberry compared to commercial standards

Cited by 24 publications

References 17 publications

Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (Solanum melongenaL.)

Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (Solanum melongenaL.)

Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas

Influence of macro‐perforated polyethylene terephthalate and low‐density polyethylene packaging films on quality and storability of strawberries

Contact Info

Product

Resources

About