Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31143
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dc.contributor.authorDiaz-Mula, Huertas Maria-
dc.contributor.authorZapata, Pedro Javier-
dc.contributor.authorGuillén, Fabián-
dc.contributor.authorCastillo, Salvador-
dc.contributor.authorMartínez-Romero, Domingo-
dc.contributor.authorValero, Daniel-
dc.contributor.authorSerrano, María-
dc.contributor.otherDepartamentos de la UMH::Biología Aplicadaes_ES
dc.date.accessioned2024-02-06T12:11:47Z-
dc.date.available2024-02-06T12:11:47Z-
dc.date.created2008-09-
dc.identifier.citationJournal of the Science of Food and Agriculture Volume88, Issue14 November 2008 Pages 2499-2507es_ES
dc.identifier.issn1097-0010-
dc.identifier.issn0022-5142-
dc.identifier.urihttps://hdl.handle.net/11000/31143-
dc.description.abstractBACKGROUND:There is no literature on changes in organoleptic, nutritive and functional properties during plum development and on-tree ripening. In this work a comparative study on the evolution of physical, chemical and nutritive parameters and bioactive compounds of eight plum cultivars (yellow and dark-purple) was performed. RESULTS: The main changes related to ripening (colour, total soluble solids, acidity, firmness and bioactive compounds) started at the early stages of fruit development, with significant differences among cultivars. Colour hue angle was highly correlated with increase in anthocyanins or carotenoids (in both skin and flesh). Total antioxidant activity (TAA) was determined in the hydrophilic (H-TAA) and lipophilic (L-TAA) fractions separately, and values were always higher in the skin than in the flesh. A continuous increase in both H-TAA and L-TAA during the process of ripening occurred. H-TAA was about twofold higher than L-TAA in the dark-purple cultivars, while the opposite was found in the yellow cultivars. In addition, H-TAA was correlated with total phenolics and total anthocyanins, while L-TAA was positively correlated with total carotenoids. CONCLUSION: In order to achieve the optimal organoleptic, nutritive and health-beneficial properties of plum consumption, it would be advisable to harvest the fruits at the fully ripe stage.  2008 Society of Chemical Industryes_ES
dc.formatapplication/pdfes_ES
dc.format.extent9es_ES
dc.language.isoenges_ES
dc.publisherWileyes_ES
dc.rightsinfo:eu-repo/semantics/closedAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectfruit growthes_ES
dc.subjectharvestes_ES
dc.subjectanthocyaninses_ES
dc.subjectcarotenoidses_ES
dc.subjectpolyphenolses_ES
dc.subjectantioxidant activityes_ES
dc.subject.otherCDU::5 - Ciencias puras y naturales::57 - Biología::573 - Biología general y teóricaes_ES
dc.titleChanges in physicochemical and nutritive parameters and bioactive compounds during development and on-tree ripening of eight plum cultivars: a comparative studyes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1002/jsfa.3370es_ES
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