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Browsing by Author "Besada Ferreiro, Cristina María"

Now showing items 1-16 of 16

A Non-Targeted Approach Unravels the Volatile Network in Peach Fruit

Sánchez, Gerardo; Besada Ferreiro, Cristina María; Badenes, María Luisa; Monforte Gilabert, Antonio José; Granell Richart, Antonio (Public Library of Science, 2012-06)

[EN] Volatile compounds represent an important part of the plant metabolome and are of particular agronomic and biological interest due to their contribution to fruit aroma and flavor and therefore to fruit quality. By ...
Astringency assessment of persimmon by hyperspectral imaging

Munera Picazo, Sandra Maria; Besada Ferreiro, Cristina María; Blasco Ivars, José; Cubero-García, Sergio; Salvador, Alejandra; Talens Oliag, Pau; Aleixos Borrás, María Nuria (Elsevier, 2017)

[EN] One of the current challenges of persimmon postharvest research is the development of non-destructive methods that allow determination of the internal properties of the fruit, such as maturity, flesh firmness and ...
Changes in the volatile profile of citrus fruit submitted to postharvest degreening treatment

Sdiri, S.; Rambla Nebot, Jose Luis; Besada Ferreiro, Cristina María; Granell Richart, Antonio; Salvador, Alejandra (Elsevier, 2017)

[EN] Despite citrus fruit are considered as non climacteric, ethylene is effectively used to accelerate external colour change of early-season citrus fruit in the Mediterranean area and is generally assumed to have no ...
Discrimination of astringent and deastringed hard "Rojo Brillante" persimmon fruit using a sensory threshold by means of hyperspectral imaging

Munera, Sandra; Aleixos Borrás, María Nuria; Besada, Cristina; Gómez-Sanchis, Juan; Salvador, Alejandra; Cubero, Sergio; Talens Oliag, Pau; Blasco, José (Elsevier, 2019-12)

[EN] Persimmon fruit cv. 'Rojo Brillante' is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit. Traditionally, the consumption of this cultivar has only ...
Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

Novillo, Pedro; Salvador, Alejandra; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel; Besada Ferreiro, Cristina María (Elsevier, 2014-02-15)

Manifestation 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 ...
Evaluación de la aptitud a la frigoconservación de dos nuevas variedades de níspero cv Andrés y cv Ruchey

Gómez Carpio, Eva (Universitat Politècnica de València, 2019-11-12)

[ES] Con el fin de introducir nuevas variedades que permitan ampliar la gama varietal del níspero en el área mediterránea de producción, el IVIA en colaboración con la D.O. Nísperos Callosa d’En Sarrià cuenta con un ...
HARVEST AND POSTHARVEST QUALITY OF PERSIMMON FRUIT:PHYSICOCHEMICAL AND NUTRITIONAL ASPECTS

Novillo Borrás, Pedro (Universitat Politècnica de València, 2016-11-13)

[EN] In recent years, persimmon crop has become very relevant in Mediterranean Spain, where the production of this fruit centres on only one variety, persimmon cv. Rojo Brillante, majorly located in the Valencian Community. ...
Impacto del aspecto de las mandarinas en la elección del consumidor mediante Análisis Conjunto

Fernández González, Christian (Universitat Politècnica de València, 2020-12-28)

[ES] El objetivo de este trabajo es estudiar cómo influyen distintas características del aspecto de las mandarinas (defectos y mejoras) en la elección del consumidor. Para ello se realizarán dos diseños experimentales, en ...
MBW complexes impinge on anthocyanidin reductase gene regulation for proanthocyanidin biosynthesis in persimmon fruit

Gil Muñoz, Francisco; SANCHEZ NAVARRO, JESUS ANGEL; Besada Ferreiro, Cristina María; SALVADOR PEREZ, AMPARO ALEJANDRA; BADENES CATALA, MARISA; Naval Merino, María del Mar; RIOS GARCIA, GABINO (Nature Publishing Group, 2020-02-26)

[EN] MBW protein complexes containing MYB, bHLH and WD40 repeat factors are known transcriptional regulators of secondary metabolites production such as proanthocyanidins and anthocyanins, and developmental processes such ...
Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars

Tessmer, Magda Andreia; Besada Ferreiro, Cristina María; Hernando Hernando, Mª Isabel; Appezzato-da-Gloria, Beatriz; Quiles Chuliá, Mª Desamparados; Salvador, Alejandra (Elsevier, 2016)

[EN] Persimmon cultivars are classified into two categories, those that bear astringent fruit at harvest and those that bear non-astringent fruit. Causes of natural astringency loss that fruits of non-astringent cultivars ...
Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging

Munera-Picazo, S.; Besada Ferreiro, Cristina María; Aleixos Borrás, María Nuria; Talens Oliag, Pau; Salvador, Alejandra; Sun, Da-Wen; Cubero-García, Sergio; Blasco Ivars, José (Elsevier, 2017-04)

The internal quality of intact persimmon cv. Rojo Brillante was assessed trough visible and near infrared hyperspectral imaging. Fruits at three stages of commercial maturity were exposed to different treatments with CO2 ...
Optimization of postharvest Technology for "Rojo brillante" Persimmon and Introduction of New Varieties in the Mediterranean Area

Fathi Najafabadi, Ayoub (Universitat Politècnica de València, 2021-09-02)

[ES] En las últimas dos décadas, la producción de caqui en España ha aumentado exponencialmente y la superficie de cultivo se ha multiplicado casi por ocho. En la actualidad, la producción de caqui está centralizada en el ...
Pardeamiento interno de caqui asociado al tratamiento de desastringencia con CO2

Postel Carles, Lara Serafina (Universitat Politècnica de València, 2018-10-11)

[ES] Actualmente, una causa importante de pérdidas postcosecha de caqui ‘Rojo Brillante’ es la aparición de pardeamiento interno en fruta frigoconservada o sometida a envíos prolongados a bajas temperaturas. Las causas ...
Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy

Cortes-Lopez, Victoria; Rodríguez Ortega, Alejandro; Blasco Ivars, José; Rey Solaz, Beatriz; Besada, Cristina; Cubero García, Sergio; Salvador, Alejandra; Talens Oliag, Pau; Aleixos Borrás, María Nuria (2017)

[EN] Early control of fruit quality requires reliable and rapid determination techniques. Therefore, the food industry has a growing interest in non-destructive methods such as spectroscopy. The aim of this study was to ...
Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure

Besada Ferreiro, Cristina María; Llorca Martínez, Mª Empar; Novillo Borrás, Pedro; Hernando Hernando, Mª Isabel; Salvador, Alejandra (Elsevier, 2014-11-18)

Persimmon 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 ...
Volatile metabolite profiling reveals the changes in the volatile compounds of new spontaneously generated loquat cultivars

Besada, Cristina; Sanchez, G.; Gil, R.; Granell Richart, Antonio; Salvador, A. (Elsevier, 2017)

[EN] In recent years, the advantageous traits of three new loquat cultivars have drawn the attention of breeders and growers. All three have spontaneously arisen from the 'Algerie' cultivar: the new 'Xirlero' cultivar is ...