Future Postharvest and Food,
Год журнала:
2024,
Номер
unknown
Опубликована: Дек. 22, 2024
Abstract
The
loss
of
nutritional
quality
is
the
main
factor
associated
with
perishability
minimally
processed
foods.
In
this
sense,
application
pulsed
electric
field
(PEF)
as
an
abiotic
elicitor
to
induce
stress
responses
in
metabolism
vitamin
C
and
phenolic
compounds
pineapple
tissues
was
evaluated.
samples
were
subjected
treatment
PEF
(5
pulses
–
3.5
kV
m
−1
)
subsequently
stored
under
refrigeration
(10
±
2°C
90
5%
RH)
for
a
period
7
days.
Pulsed
increased
total
(AsA)
levels
by
up
4.32%
third
day
storage
compared
control
kept
oxidized
AsA
low.
This
advocated
incitement
biosynthesis
initiated
more
prominent
action
l
‐galactone‐1,4‐lactone
dehydrogenase—GalLDH
reusing
chemicals
(Monodehydroascorbate
reductase—MDHA
Dehydroascorbate
reductase—DHA)
ascorbate–glutathione
cycle.
compounds,
increase
25.26%,
21.48%,
25.44%
observed
polyphenols,
flavonoids,
antioxidant
activity
treated
relation
control,
respectively,
until
storage.
These
results
corroborated
higher
phenylalanine
ammonia‐lyase
(PAL)
PAL
synthesis
lower
polyphenoloxidase—PPO
degradative
action,
which
can
be
seen
absence
dark
spots
on
during
Considering
consumption
potential
pineapple,
use
important
technology
increase/preserve
potential,
ensuring
food
safety
visual
appearance
final
product.
Foods,
Год журнала:
2025,
Номер
14(2), С. 166 - 166
Опубликована: Янв. 8, 2025
This
research
investigates
potential
mechanisms
of
novel
magnetic
field
(MF)
treatments
in
inhibiting
cell-wall-degrading
enzymes,
aiming
to
reduce
weight
loss
and
preserve
the
post-harvest
quality
tomatoes
(Solanum
lycopersicum
L.)
as
a
climacteric
fruit.
The
optimization
processing
parameters,
including
MF
intensity
(1,
2,
3
mT),
frequency
(0,
50,
100
Hz),
duration
(10,
20,
30
min),
was
accomplished
by
applying
an
orthogonal
array
design.
In
particular,
investigation
delved
into
underlying
which
impedes
activity
tissue-degrading
such
pectin
esterase
(PE),
polygalacturonase
(PG),
cellulase
(Cx),
during
storage
period.
results
showed
that
treatment
delayed
increase
soluble
solids
1.5
times
reduced
titratable
acidity
1.2
times.
optimal
conditions-2
mT,
50
Hz,
10
min-achieved
most
significant
inhibition
(4.22%)
maintained
tissue
integrity
for
up
21
days.
Optimized
significantly
suppressed
enzyme
activity,
with
PE
times,
PG
2.8
Cx
2.5
Also,
cross-sectional
images
external
appearance
demonstrated
MF-treated
retained
their
internal
structure
throughout
extended
These
findings
suggest
can
effectively
suppress
key
enzymes
responsible
degradation,
ultimately
delaying
softening,
preserving
quality,
contributing
sustainable
food
production
zero
waste.
LWT,
Год журнала:
2023,
Номер
191, С. 115711 - 115711
Опубликована: Дек. 30, 2023
The
food
industry
is
highly
concerned
with
processing
and
waste
reduction
sustainability.
Therefore,
it
essential
to
develop
new
technologies
minimize
extend
the
shelf
life
of
products.
In
this
study,
pulsed
electric
field
(PEF)
treatments
were
used
at
25,
50,
100
kV/m
investigate
potential
for
reducing
postharvest
softening
persimmons.
results
showed
that
after
storing
28
days,
firmness
loss
under
50
was
maintained
58.40
±
0.36%,
whereas
in
untreated
group
87.6
0.14
%.
mobility
bound
water
higher
than
25
groups.
PEF
treatment
also
effectively
reduced
electrolyte
leakage.
This
research
could
help
reduce
respiration
by
12.5–31.22
CO2
mL/h/kg—an
effective
delay
soft
rot
texture
deterioration.
summary,
applying
technology
found
capable
extending
persimmons
refrigeration
up
14
days
compared
group.
