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Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

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Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

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dc.contributor.author Novillo, Pedro es_ES
dc.contributor.author Salvador, Alejandra es_ES
dc.contributor.author Llorca Martínez, Mª Empar es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Besada Ferreiro, Cristina María es_ES
dc.date.accessioned 2015-11-02T10:58:13Z
dc.date.available 2015-11-02T10:58:13Z
dc.date.issued 2014-02-15
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10251/56849
dc.description.abstract 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 astringent fruit is less sensitive to this disorder than fruit submitted to a CO2 deastringency treatment under standard conditions (24 h, 95% CO2, 20 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 impactinduced 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. es_ES
dc.description.sponsorship This study has been supported by the Spanish 'Ministerio de Economia y Competitividad (Project INIA-RTA 2010-00086-00-00) and FEDER Program from the EU. We thank to 'D.O. Kaki Ribera del Xuquer' for his support for these studies. We thank Ph.D. Takashi Tanaka (Nagasaki University) for his support during the chromatographic analysis. Ph.D. Cristina Besada is contracted by the 'Regional Ministry of Education of the Valencian Community'. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Spanish ‘Ministerio de Economía y Competitividad (Project INIA-RTA 2010-00086-00-00) es_ES
dc.relation FEDER Program from the EU es_ES
dc.relation ‘Regional Ministry of Education of the Valencian Community’ es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Browning es_ES
dc.subject Pinkish-bruising es_ES
dc.subject Reactive oxygen species es_ES
dc.subject Tannins es_ES
dc.subject Oxidative stress es_ES
dc.subject Tannins oxidation es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2013.08.054
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Novillo, P.; Salvador, A.; Llorca Martínez, ME.; Hernando Hernando, MI.; Besada Ferreiro, CM. (2014). Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies. Food Chemistry. 145:454-463. doi:10.1016/j.foodchem.2013.08.054 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodchem.2013.08.054 es_ES
dc.description.upvformatpinicio 454 es_ES
dc.description.upvformatpfin 463 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 145 es_ES
dc.relation.senia 253076


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