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dc.contributor.authorNovillo, Pedro
dc.contributor.authorSalvador, Alejandra
dc.contributor.authorLlorca, Empar
dc.contributor.authorHernando, Isabel
dc.contributor.authorBesada, Cristina
dc.date.accessioned2017-06-01T10:09:37Z
dc.date.available2017-06-01T10:09:37Z
dc.date.issued2014
dc.identifier.citationNovillo, P., Salvador, Alejandra, Llorca, Empar, Hernando, I., Besada, C. (2014). Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies. Food Chemistry, 145, 454-463.
dc.identifier.issn0308-8146; 1873-7072
dc.identifier.urihttp://hdl.handle.net/20.500.11939/4221
dc.description.abstractManifestation of flesh browning while commercialising 'Rojo Brillante' persimmon is one of the main causes of postharvest loss. It is known that mechanical damage is a decisive factor for browning development and that astringent fruit is less sensitive to this disorder than fruit submitted to a CO2 deastringency treatment under standard conditions (24 h, 95% CO2, 20 degrees C). However, there is no information available about the mechanism behind this alteration. In the present study, we evaluated the effect of treatment with high CO2 concentrations applied for 0-40 h on the incidence of mechanical impact-induced flesh disorders using biochemical, chromatographic and microstructural techniques. Our results show that the longer the CO2 exposure, the higher the incidence and the greater the severity browning. A deastringency treatment with CO2 results in O-2(-) accumulation in fruit, which is greater the longer treatment is. However, mechanical damage triggers the browning manifestation, resulting in the accumulation of both O-2(-) and H2O2. In this oxidative stress state, which must be greater as higher the level of O-2(-) previously accumulated in the deastringency treatment, insoluble tannins initially uncolour, undergo an oxidation process and turn red-brown, observed as flesh browning. Moreover, we identified a new disorder, "pinkish-bruising", which is manifested in astringent fruit. The mechanism of this alteration, also associated with mechanical damage, seems similar to that of browning, but the oxidation process would affect soluble tannins. (C) 2013 Elsevier Ltd. All rights reserved.
dc.language.isoen
dc.titleEffect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies
dc.typearticle
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.date.issuedFreeFormFEB 15 2014
dc.entidadIVIACentro de Tecnología Post-recolección
dc.identifier.doi10.1016/j.foodchem.2013.08.054
dc.journal.abbreviatedTitleFood Chem.
dc.journal.titleFood Chemistry
dc.journal.volumeNumber145
dc.page.final463
dc.page.initial454
dc.rights.accessRightsopenAccess
dc.source.typeImpreso


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