Results 41 to 50 of about 565 (186)

Storage of strawberries (Fragaria ananassa L.) cv. ‘Oso Grande’, subjected to 1-MCP - doi: 10.4025/actascitechnol.v34i3.8790

Acta Scientiarum: Technology, 2012
This study aimed to investigate the influence of 1 - methylcyclopropene (1-MCP) on the substances involved in the softening of strawberry, cultivar Oso Grande, stored at room temperature, from the municipality of Itutinga, State of Minas Gerais.
Polyanna Alves Silva, Celeste Maria Patto de Abreu, Estela de Rezende Queiroz, Angelita Duarte Corrêa, Custódio Donizete dos Santos   +4 more
doaj   +1 more source

Comparison of pectolytic and proteolytic activities of six clarifying commercial preparations. Incidence of secondary enzymatic activities on proteins in Champagne musts

OENO One, 1996
In order ta estimate c1arifying aptitude and the effects of prefermentation treatment by commercial pectinases, polygalacturonase (PG), pectin Iyase (PL), pectinmethylesterase (PME) and proteolytic activities of six pectinases samples were studied.
Laurent Berthier, Richard Marchal, Alain Maujean   +2 more
doaj   +1 more source

Effect of Simulated Transport Time on Physiology and Quality of Mango During Low-Temperature Storage(模拟运输时间对芒果低温贮藏过程中生理与品质的影响) [PDF]

Shipin kexue jishu xuebao, 2020
In order to investigate the effect of different transportation time on the physiology and quality of mango during the later low-temperature storage, simulated transportation experiments of mango on the analog transport vibration table at 180r/min for 12 ...
WEI Saichao(卫赛超), XIE Jing(谢晶)
doaj   +1 more source

Seasonal changes in pectinmethylesterase and polygalacturonase activities in kiwifruit.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1988
This paper describes the seasonal changes in pectin content and pectinmethyleste rase (PE) and polygalacturonase (PG) activities in two cultivars of kiwifruits, 'Kory oku' and 'Hayward'. The main purpose of the study was to investigate the seasonal change s in pectin content on the basis of PE and PG activities and their properties.
MATSUI, Toshiyuki, KITAGAWA, Hirotoshi
openaire   +2 more sources

Qualidade textural de tomates cultivados em substratos orgânicos submetidos à aplicação de substâncias húmicas Textural quality of tomatoes grown in organic substrates subjected to application of humic substances

Pesquisa Agropecuária Brasileira, 2009
O objetivo deste trabalho foi avaliar os efeitos de substâncias húmicas e de diferentes substratos orgânicos na qualidade textural dos frutos do tomateiro híbrido Vênus, em ambiente protegido.
Caroline Roberta Freitas Pires, Luiz Carlos de Oliveira Lima, Eduardo Valério de Barros Vilas Boas, Rosiana Rodrigues Alves   +3 more
doaj   +1 more source

Effects of Different Enzymes and Concentrations in the Production of Clarified Lemon Juice

Journal of Food Processing, Volume 2014, Issue 1, 2014., 2014
Lemon juice obtained from Interdonato variety was treated with different enzymes at specific concentrations as depectinization processes to produce clear lemon juice and its concentrates. In addition, the best condition obtained from laboratory treatments was carried out in the local fruit juice plant.
Filiz Uçan, Asiye Akyildiz, Erdal Ağçam, Dike O. Ukuku   +3 more
wiley   +1 more source

Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review

International Journal of Food Properties, 2020
In recent years, the consumers’ demands for fruit and vegetable juices (FVJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly.
Fakhreddin Salehi
doaj   +1 more source

Effect of the Application of 1‐Methylcyclopropene and Wax Emulsions on Proximate Analysis and Some Antioxidants of Soursop (Annona muricata L.)

The Scientific World Journal, Volume 2014, Issue 1, 2014., 2014
The effect of the application of 1‐methylcyclopropene (1‐MCP) and wax emulsions, alone or combined, on composition analysis, vitamin C, polyphenols, and antioxidant capacity of soursop was evaluated. Fruits were stored as follows: at 25°C (control), and at 16°C: fruits sprayed with candelilla or flava emulsions, fruits treated with 1500 nL/L of 1‐MCP ...
Cristina L. Moreno-Hernández, Sonia G. Sáyago-Ayerdi, Hugo S. García-Galindo, Miguel Mata-Montes De Oca, Efigenia Montalvo-González, P. B. Andrade, O. I. Aruoma, R.-C. Sun   +7 more
wiley   +1 more source

Purification and Characterization of Pectinmethylesterase from Ficus awkeotsang Makino Achenes [PDF]

Plant Physiology, 1989
Pectinmethylesterase from the pericarp of jelly fig (Ficus awkeotsang) achenes was extracted and purified to a specific activity of 289 micromole proton produced per minute per milligram protein. Pectinmethylesterase, a major protein with high specific activity in the crude extract, was monomeric with a molecular weight of 38,000.
T P, Lin, C C, Liu, S W, Chen, W Y, Wang
openaire   +2 more sources

Pulsed Electric Field as a Mild Treatment for Extended Shelf-Life and Preservation of Bioactive Compounds in Blood Orange Juice

Applied Sciences
The agri-food processing industry predominantly relies on fossil fuels, contributing significantly to greenhouse gas emissions and extensive water use. Climate change requires a conversion of food processing technologies towards sustainability.
Simona Fabroni, Giusy Maria Platania, Margherita Amenta, Gabriele Ballistreri, Francesco Galvano, Ivo Achu Nges, Nicolina Timpanaro   +6 more
doaj   +1 more source