Physiological response of ‘Fuji’ apples to irradiation and the effect on quality

Kheshti, Nasim; Melo, Ânderson Adriano Martins; Cedeno, Alan Baquero; Obenland, David; Prakash, Anuradha

doi:10.1016/j.radphyschem.2019.108389

Cited by 10 publications

(4 citation statements)

References 33 publications

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“…A total of twenty-eight volatile molecules were identified in fresh apple juice (Table 3). These compounds recognized were similar to those found in other studies for different apple juice varieties [42][43][44], which indicates that several factors affect the production and amount of volatile compounds in a fruit juice, such as harvest, juice extraction, and/or industrial steps, among others.…”

Section: Profile Of Volatile Compoundssupporting

confidence: 88%

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Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

et al. 2020

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Apple juice was subjected to centrifugal block cryoconcentration (CBCC) for three cycles and their effect on the physicochemical properties, bioactive compounds, antioxidant activity, volatile profile, and sensory analysis was investigated. In the final cycle, the solutes were approximately four-fold of the initial condition (≈14 °Brix) and the color (ΔE* ≈ 25.0) was darker than the fresh juice, with bioactive compound concentration values close to 819 mg GAE/100 g d.m., 248 and 345 mg CEQ/100 g d.m. for total polyphenol, flavonoid, and flavanol content, respectively, equivalent to a retention of over 60%. DPPH and FRAP assays presented high antioxidant activities, with values of approximately 1803 μmol TE/100 g d.m. and 2936 μmol TE/100 g d.m, respectively. The cryoconcentrate showed a similar aromatic profile to the fresh juice, with 29 and 28 volatile compounds identified, respectively. The centrifugal force allowed to obtain excellent process parameters, with 73%, 0.87 (kg/kg), and 85% for efficiency, solute yield, and percentage of concentrate, respectively. Sensory evaluation shows that the odor, aroma, and flavor of fresh sample were remained in the reconstituted cryoconcentrate sample, with good qualifications (four points in a five-score hedonic scale) by trained panelists. Therefore, CBCC can preserve important quality attributes from apple juice.

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Section: Profile Of Volatile Compoundssupporting

confidence: 88%

“…2 Number of peaks 3. Already reported in Kheshti et al[42], Mao et al[43], Medina et al[44], Perestrelo et al[50], López-Fructuoso and Echeverría-Cortada[51], and Zhu et al[52] 4. Retention time 5.…”

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confidence: 92%

Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

et al. 2020

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“…Although EBI did not delay the arrival of the ethylene production peak, it could reduce the ethylene production peak. Kheshti et al (2019) found that 377 Gy irradiation treatment could delay the arrival of ethylene peak in Fuji apples, while 1148 Gy could completely inhibit the occurrence of ethylene peak to maintain the ethylene content at a low level during fruit storage. Similarly, ionizing irradiation could effectively inhibit the ethylene release of apricots and guava during storage (Egea et al, 2007; Singh & Pal, 2009).…”

Section: Resultsmentioning

confidence: 99%

Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of Actinidia arguta

Yang

Wang

et al. 2022

Food Processing Preservation

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Actinidia arguta, belonging to the perennial deciduous vine of the Actiniaceae family, is also known as the kiwi berry and is regarded as "the king of fruits" (Pinto et al., 2020). Actinidia arguta contains vitamin C (VC) and phenolic substances and possesses a high antioxidant capacity that can remove free radicals produced through body metabolism and delay aging (Oguntibeju et al., 2013;Wu et al., 2019).Additionally, Actinidia arguta is rich in protein, minerals, and eight essential amino acids for the human body and various active ingredients with significant pharmacological effects. Therefore, it is regarded as a plant with homology to medicine and food, and is highly

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“…use of ionising radiation for quarantine treatment is one of the most promising applications 16,17 . Irradiation has broad spectrum activity against quarantined pests of fresh fruits and has no adverse effects on the quality characteristics of the commodity 18 . Irradiation has been accepted as a quarantine treatment against major insects of phytosanitary concerns including fruit flies and weevils.…”

Section: Insect Disinfestationmentioning

confidence: 99%

Applications of Food Irradiation Technology

Singh

2020

Def. Life. Sc. Jl.

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Food irradiation provides an effective means for controlling the physiological processes causing spoilage and for eradication of microbes, insect pests and parasites. Irradiation has multipurpose role in food processing and is applicable for a variety of food commodities such as fruits, vegetables, cereals, pulses, spices, meat, poultry and seafood. Several years of scientific research, evaluation, and testing have resulted in regulatory approvals for the food irradiation technology in a number of countries. Commercial application of this technology has greatly advanced in recent years following the approval of the health authorities of different countries. This review summarises the applications of irradiation technology in controlling pathogens and food spoilage, and the development of irradiation treatment worldwide.

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Physiological response of ‘Fuji’ apples to irradiation and the effect on quality

Cited by 10 publications

References 33 publications

Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of Actinidia arguta

Applications of Food Irradiation Technology

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