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dc.contributor.authorHabibi, Fariborz-
dc.contributor.authorRamezanian, Asghar-
dc.contributor.authorGuillén Canelo, Fabián-
dc.contributor.authorSerrano, María-
dc.contributor.authorValero, Daniel-
dc.contributor.otherDepartamentos de la UMH::Biología Aplicadaes_ES
dc.date.accessioned2024-02-07T08:02:01Z-
dc.date.available2024-02-07T08:02:01Z-
dc.date.created2019-10-09-
dc.identifier.citationFoodChemistry 306 (2020) 125634es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttps://hdl.handle.net/11000/31189-
dc.description.abstractThe effects of postharvest treatments with γ-aminobutyric acid (GABA), methyl jasmonate (MeJA) or methyl salicylate (MeSA) on antioxidant systems and sensory quality of blood oranges during cold storage were evaluated (150 days at 3 °C plus 2 days at 20 °C, shelf life). Fruit firmness, titratable acidity (TA), total antioxidant activity (TAA) and ascorbic acid (AA) decreased during cold storage, all these changes being delayed in treated fruit, with the greatest differences observed with the 50 μmol L−1 MeJA and 100 μmol L−1 MeSA treatments. Total phenolic content (TPC), total anthocyanin content (TAC) and the major individual anthocyanins, cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside), were found at higher concentration in treated fruit than in control during the whole cold storage period. Overall, 100 μmol L−1 MeSA was the most effective for maintaining fruit quality and maintained higher anthocyanin concentration due to higher phenylalanine ammonialyase (PAL) and lower polyphenol oxidase (PPO) activities.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent10es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_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.subjectanthocyanines_ES
dc.subjectantioxidant activityes_ES
dc.subjectblood orangeses_ES
dc.subjectenzymes of antioxidant metabolismes_ES
dc.subjectphenylalanine ammonia-lyasees_ES
dc.subjectpolyphenol oxidasees_ES
dc.subject.classificationFisiología Vegetales_ES
dc.subject.otherCDU::5 - Ciencias puras y naturales::57 - Biologíaes_ES
dc.titleBlood oranges maintain bioactive compounds and nutritional quality by postharvest treatments with γ-minobutyric acid, methyl jasmonate or methyl salicylate during cold storagees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2019.125634es_ES
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