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dc.contributor.authorBesada, Cristina
dc.contributor.authorLlorca, Empar
dc.contributor.authorNovillo, Pedro
dc.contributor.authorHernando, Isabel
dc.contributor.authorSalvador, Alejandra
dc.date.accessioned2017-06-01T10:11:09Z
dc.date.available2017-06-01T10:11:09Z
dc.date.issued2015
dc.identifier.citationBesada, C., Llorca, Empar, Novillo, P., Hernando, I., Salvador, Alejandra (2015). Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure. Food Control, 51, 163-170.
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/20.500.11939/4843
dc.description.abstractPersimmon cv. Fuyu is chilling-sensitive and manifests chilling injury symptoms, flesh gelling and fruit darkening, during cold storage and subsequent shelf life. The objective of this study was to evaluate the effect of short-term high CO2 treatments on chilling injury manifestation of 'Fuyu'. Short-term high CO2 treatments consisted in maintaining fruit in a 95% CO2 atmosphere for 0, 12, 24 or 36 h before storage at 1 degrees C. After 35 d and 50 d of low-temperature storage and after subsequent shelf-life periods of 5 d at 20 degrees C, fruit quality and microstructural changes of flesh were evaluated. Our results showed that short-term high CO2 treatments alleviate the main chilling injury symptoms, flesh gelling and fruit darkening. The longer the treatment, the greater chilling injury alleviation becomes. The microstructural study revealed that flesh gelling is associated with a complete disruption of cell walls and membranes, which led to the total loss of the initial parenchyma structure. Short-term high CO2 treatment alleviated flesh gelling by preserving the integrity of cells walls and plasmalemma. (C) 2014 Elsevier Ltd. All rights reserved.
dc.language.isoen
dc.subjectPersimmon
dc.subjectShort-term high CO2 treatment
dc.subjectChilling injury
dc.subjectFlesh gelling
dc.subjectMicrostructure
dc.subjectDEASTRINGENCY TREATMENT
dc.subjectROJO-BRILLANTE
dc.subjectANTIOXIDANT ABILITY
dc.subjectMEMBRANE
dc.subjectINTEGRITY
dc.subjectFRUIT-QUALITY
dc.subjectSTORAGE
dc.subjectTEMPERATURE
dc.subjectREDUCTION
dc.subjectSYMPTOMS
dc.subjectETHYLENE
dc.titleShort-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure
dc.typearticle
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.date.issuedFreeFormMAY
dc.entidadIVIACentro de Tecnología Post-recolección
dc.identifier.doi10.1016/j.foodcont.2014.11.013
dc.journal.titleFood Control
dc.journal.volumeNumber51
dc.page.final170
dc.page.initial163
dc.rights.accessRightsopenAccess
dc.source.typeImpreso


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