Results 51 to 60 of about 1,069 (177)

Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar

Brazilian Journal of Food Technology, 2019
Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depending on the ...
Ana Carla Borba de Azevedo, Flávio Luiz Honorato da Silva, Lorena Lucena de Medeiros, Angela Lima Menêses de Queiroz, Sharline Florentino de Melo Santos, Josivanda Palmeira Gomes, Juliana Andreza Figuerôa   +6 more
doaj   +1 more source

Improving blueberry cold storage quality: the effect of preharvest hexanal application on chilling injuries and antioxidant defense mechanisms

Journal of the Science of Food and Agriculture, Volume 104, Issue 14, Page 8837-8851, November 2024.
Abstract Blueberries are vulnerable to chilling injury (CI). This can lead to limited longevity when they are subjected to cold storage conditions. This study investigated the effectiveness of a preharvest spray containing 0.02% hexanal in reducing CI and improving the postharvest storage quality of ‘Star’ and ‘Biloxi’ blueberries. The blueberries were
Duygu Ayvaz Sönmez, Ayşe Tülin Öz, Md. Arfan Ali, Ebru Kafkas, Ömer Faruk Bilgin   +4 more
wiley   +1 more source

Potential of chitosan and silver nanoparticles as fungicides against chocolate spot of faba bean: physiological, ultrastructural and toxicity studies

Cogent Food & Agriculture
This study aimed at evaluating the effectiveness of chitosan nanoparticles (ChNPs), silver nanoparticles (AgNPs) and their combination (Ch-AgNPs) in controlling the chocolate spot of faba bean caused by Botrytis fabae. Five isolates of B.
Salama S. A. El-Blasy, Ahmed H. Zian, Hala M. El-Gendy, Mohamed Hafez, Mohamed Bourouah, Ahmed M. Abd-ElGawad, Younes M. Rashad   +6 more
doaj   +1 more source

Influence of air pollution by compounds of fluorine, sulphur and nitrogen on changes of peroxidase and polyphenol oxidase activity in the leaves of trees and bushes

Biosystems Diversity, 2017
The productive activity of man results in contamination of the environment which causes substantial damage to ecosystems, upsetting their balance, species composition, etc. Within industrial areas, plants suffer significant harm.
Y. Prysedskyj
doaj   +1 more source

ROLE OF REACTIVE OXYGEN SPECIES AND ANTI-OXIDANTS IN HYPERSENSITIVE LOCAL VIRUS-INFECTED PLANTS [PDF]

Journal of Soil Sciences and Agricultural Engineering, 2006
Oxidative stress in compatible virus-host plant interactions was studied in virus-inoculated Nicotiana glut/nose plants. Leaves virus~infected plants showed highly increase in lipid peroxidation of polyunsaturated fatty acids indicating an advanced ...
Kh. El-Dougdoug, S.S. Eisa, S.H. Ali
doaj   +1 more source

Natural active products in fruit postharvest preservation: A review

Food Frontiers, Volume 5, Issue 5, Page 2043-2083, September 2024.
Abstract Abundantly available plants, animals, and microbes are excellent source of active substance to be used as fruit preservatives to delay postharvest fruit from decay, maintain good quality, and increase the shelf life. Although they are effective and free from toxicological risks, the use of the natural active products in agriculture is still ...
Yufeng Sun, Ran Tao, Yang Ju, Jiajing Duan, Qinfei Xie, Bei Fan, Fengzhong Wang   +6 more
wiley   +1 more source

Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 5, September 2024.
Abstract Although noncovalent interactions and covalent reactions between phenolic compounds and proteins have been investigated across diverse scientific disciplines, a comprehensive understanding and identification of their products remain elusive. This review will initially outline the chemical framework and, subsequently, delve into unresolved or ...
Helena Kieserling, Wouter J. C. de Bruijn, Julia Keppler, Jack Yang, Sorel Tchewonpi Sagu, Daniel Güterbock, Harshadrai Rawel, Karin Schwarz, Jean‐Paul Vincken, Andreas Schieber, Sascha Rohn   +10 more
wiley   +1 more source

Effect of pH and temperature on peroxidase and polyphenoloxidase activities of litchi pericarp Efeito do pH e da temperatura nas atividades da peroxidase e polifenoloxidase do pericarpo de lichia

Scientia Agricola, 2010
After harvesting litchi, the red color of the fruit pericarp is rapidly lost resulting in discoloration and browning during storage and marketing. The loss of the red color is caused by the degradation or loss of stability of anthocyanins.
Gisele Polete Mizobutsi, Fernando Luiz Finger, Rosilene Antônio Ribeiro, Rolf Puschmann, Ludmila Lafetá de Melo Neves, Wagner Ferreira da Mota   +5 more
doaj   +1 more source

Ripening and rot: How ripening processes influence disease susceptibility in fleshy fruits

Journal of Integrative Plant Biology, Volume 66, Issue 9, Page 1831-1863, September 2024.
This review summarizes the physiological and molecular mechanisms underlying the interplay between fruit ripening and susceptibility/resistance to microbial pathogens and considers strategies for improving fruit quality, with tomato as a model for fleshy fruit‐pathogen interactions, and relevant information from many other plant species.
Shan Li, Yu Zhao, Pan Wu, Donald Grierson, Lei Gao   +4 more
wiley   +1 more source

Enzymatic changes in minimally processed apples

Czech Journal of Food Sciences, 2004
The impacts of chemical treatment and modified atmosphere on enzymatic changes in minimally processed apples were evaluated. Slices of apple cultivars Golden Delicious and Red Delicious were packed in plastic bags with modified atmospheres: 85% N2, 5% O2,
J. Schovánková, E. Cocci, H. Opatová, M. Dallarosa   +3 more
doaj   +1 more source