The Impact of Maturity Stage on Cell Membrane Integrity and Enzymatic Browning Reactions in High Pressure Processed Peaches (Prunus persica)
| Autor: | Diane M. Barrett, Chukwan Techakanon, Lu Zhang, Thomas M. Gradziel |
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| Rok vydání: | 2016 |
| Předmět: |
Magnetic Resonance Spectroscopy
Food Handling Treatment results Prunus 0404 agricultural biotechnology Phenols Food Preservation Botany Cell integrity Pressure Browning Plant Proteins Prunus persica Chemistry Cell Membrane 04 agricultural and veterinary sciences General Chemistry 040401 food science Pressure level Maillard Reaction Horticulture Transverse Relaxation Time Fruit High pressure General Agricultural and Biological Sciences Catechol Oxidase |
| Zdroj: | Journal of Agricultural and Food Chemistry. 64:7216-7224 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.6b02252 |
| Popis: | Fruit maturity is an important factor associated with final product quality, and it may have an effect on the level of browning in peaches that are high pressure processed (HPP). Peaches from three different maturities, as determined by firmness (M1 = 50-55 N, M2 = 35-40 N, and M3 = 15-20 N), were subjected to pressure levels at 0.1, 200, and 400 MPa for 10 min. The damage from HPP treatment results in loss of fruit integrity and the development of browning during storage. Increasing pressure levels of HPP treatment resulted in greater damage, particularly in the more mature peaches, as determined by shifts in transverse relaxation time (T2) of the vacuolar component and by light microscopy. The discoloration of peach slices of different maturities processed at the same pressure was comparable, indicating that the effect of pressure level is greater than that of maturity in the development of browning. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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