Enzymatic activity and metabolism of fresh-cut fruit as a function of ripening degree
The aim of this work was to evaluate the influence of the ripening stage on three fresh-cut fruit (apple, kiwifruit and melon) in terms of quality and tissue metabolism, during accelerated storage (AS) in controlled conditions. For this purpose, two different ripening stages were selected for each f...
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2015-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871505219T.pdf |
| _version_ | 1797986508512165888 |
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| author | Tappi Silvia Mannozzi Cinzia Tylewicz Urszula Romani Santina Rosa Dalla Marco Rocculi Pietro |
| author_facet | Tappi Silvia Mannozzi Cinzia Tylewicz Urszula Romani Santina Rosa Dalla Marco Rocculi Pietro |
| author_sort | Tappi Silvia |
| collection | DOAJ |
| description | The aim of this work was to evaluate the influence of the ripening stage on three fresh-cut fruit (apple, kiwifruit and melon) in terms of quality and tissue metabolism, during accelerated storage (AS) in controlled conditions. For this purpose, two different ripening stages were selected for each fruit. At each ripening stage the fruits were peeled and cut into 10 mm thick slices and stored at 10°C, RH 90%, for 24 hour for apples and 4 days for kiwifruit and melon. During storage, samples were monitored for the main quality indexes and the activity of the main degradative enzymes (polyphenoloxidase, peroxidase and pectinesterase). Production of the endogenous metabolic heat was also monitored using isothermal calorimetry. Results showed that, whether for melon and kiwifruit marked differences were found in the evolution of the parameters considered during storage and in relation to their ripening degree, apple quality and metabolic characteristics proved to be less affected by the ripening degree during storage. |
| first_indexed | 2024-04-11T07:34:53Z |
| format | Article |
| id | doaj.art-13d1e10889ef427e836f63a906c87626 |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-11T07:34:53Z |
| publishDate | 2015-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-13d1e10889ef427e836f63a906c876262022-12-22T04:36:46ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952015-01-011952192231821-44871505219TEnzymatic activity and metabolism of fresh-cut fruit as a function of ripening degreeTappi Silvia0Mannozzi Cinzia1Tylewicz Urszula2Romani Santina3Rosa Dalla Marco4Rocculi Pietro5Department of Agricultural and Food Sciences - DISTAL, University of Bologna, Campus of Food Science, Cesena, ItalyDepartment of Agricultural and Food Sciences - DISTAL, University of Bologna, Campus of Food Science, Cesena, ItalyDepartment of Agricultural and Food Sciences - DISTAL, University of Bologna, Campus of Food Science, Cesena, Italy + Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, ItalyDepartment of Agricultural and Food Sciences - DISTAL, University of Bologna, Campus of Food Science, Cesena, Italy + Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, ItalyDepartment of Agricultural and Food Sciences - DISTAL, University of Bologna, Campus of Food Science, Cesena, Italy + Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, ItalyDepartment of Agricultural and Food Sciences - DISTAL, University of Bologna, Campus of Food Science, Cesena, Italy + Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, ItalyThe aim of this work was to evaluate the influence of the ripening stage on three fresh-cut fruit (apple, kiwifruit and melon) in terms of quality and tissue metabolism, during accelerated storage (AS) in controlled conditions. For this purpose, two different ripening stages were selected for each fruit. At each ripening stage the fruits were peeled and cut into 10 mm thick slices and stored at 10°C, RH 90%, for 24 hour for apples and 4 days for kiwifruit and melon. During storage, samples were monitored for the main quality indexes and the activity of the main degradative enzymes (polyphenoloxidase, peroxidase and pectinesterase). Production of the endogenous metabolic heat was also monitored using isothermal calorimetry. Results showed that, whether for melon and kiwifruit marked differences were found in the evolution of the parameters considered during storage and in relation to their ripening degree, apple quality and metabolic characteristics proved to be less affected by the ripening degree during storage.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871505219T.pdffresh-cut fruitwounding responseripening degreeenzymatic activitytissue metabolism |
| spellingShingle | Tappi Silvia Mannozzi Cinzia Tylewicz Urszula Romani Santina Rosa Dalla Marco Rocculi Pietro Enzymatic activity and metabolism of fresh-cut fruit as a function of ripening degree Journal on Processing and Energy in Agriculture fresh-cut fruit wounding response ripening degree enzymatic activity tissue metabolism |
| title | Enzymatic activity and metabolism of fresh-cut fruit as a function of ripening degree |
| title_full | Enzymatic activity and metabolism of fresh-cut fruit as a function of ripening degree |
| title_fullStr | Enzymatic activity and metabolism of fresh-cut fruit as a function of ripening degree |
| title_full_unstemmed | Enzymatic activity and metabolism of fresh-cut fruit as a function of ripening degree |
| title_short | Enzymatic activity and metabolism of fresh-cut fruit as a function of ripening degree |
| title_sort | enzymatic activity and metabolism of fresh cut fruit as a function of ripening degree |
| topic | fresh-cut fruit wounding response ripening degree enzymatic activity tissue metabolism |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871505219T.pdf |
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