Home > XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Postharvest Technology in the Global Market > OPTIMIZATION, HEAT STABILITY AND KINETIC CHARACTERIZATION OF PECTIN¬METHYLESTERASE ENZYME FROM TOMATO (SOLANUM LYCOPERSICUM ‘ZINAC’) FRUITS

Articles

OPTIMIZATION, HEAT STABILITY AND KINETIC CHARACTERIZATION OF PECTIN¬METHYLESTERASE ENZYME FROM TOMATO (SOLANUM LYCOPERSICUM ‘ZINAC’) FRUITS

Article number

934_174

Pages

1283 – 1290

Language

English

Abstract

Textural changes during fruit ripening have been attributed to pectin degradation due to pectic enzymes such as pectinmethylesterase (PME, EC 3.1.1.11). PME catalyzes the de-esterification of pectin, a complex mixture of polysaccharides, namely methyl esterified polygalacturonic acid, with the release of hydrogen and methanol, producing shorter chains causing drastic losses in firmness.
Thus, control of PME activity in fruits aiming at texture maintenance and/or improvement is extremely important to the food industry.
However, PME activity and properties are dependent on product, environmental and physico-chemical conditions, such as pH and temperature.
Therefore, the aim of the present work was to optimize the pectin-methylesterase (PME) enzyme assay from tomato (Solanum lycopersicum Zinac) fruits, and determine its kinetics behavior and thermal stability.
The highest PME activity was found with a 1.0 M of NaCl extraction solution, with 0.5% citrus pectin, and revealed optima of temperature at 60°C and pH of 8.8. The low k_M value (0.011%) for tomato PME describes the high affinity between enzyme and substrate (citrus pectin), whereas the obtained V_max value (0.712 U mg^-1) relates to the enzyme quantity present in the reaction.
The study of PME thermal stability showed two distinct behaviors: an increase of activity from 40 to 50°C and a decrease from 55 to 80°C. At 50°C/10 min an increase in activity up to 17% of activity was observed.
At 60°C, about 50% of the activity still remained after heating for 25 min, and PME was completely inactivated at 80°C after 10 min.
Data obtained in the temperature range of 55 to 80°C were also satisfactorily described by an Arrhenius first-order kinetic model.
These results provide useful information about the different factors that affect tomato PME activity and may be used as a tool for firmness control during postharvest handling and fruit processing.

Publication

XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Postharvest Technology in the Global Market

Authors

J. Pinheiro , C.L.M. Silva, C. Alegria, M. Abreu , E.M. Gonçalves

Keywords

pH, temperature, NaCl concentration, heat stability, quality

Full text

https://doi.org/10.17660/ActaHortic.2012.934.174

Online Articles (183)

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I. Gardé | M.D. Antunes | J. Marques da Silva | R. Guerra | A.M. Cavaco

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24. EFFECT OF HIGH CARBON DIOXIDE TREATMENT ON STORED ‘DEGLET NOUR’ DATE FRUIT QUALITY

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A. Palma | D. Mura | S. D'Aquino | G. Continella | A. Continella

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M. Kiamohammadi | A. Golchin | D. Hashemabadi

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69. EFFECT OF EDIBLE COATING AND MODIFIED ATMOSPHERE PACKAGING ON ENZYMATIC BROWNING OF FRESH-CUT APPLE

70. INFLUENCE OF PACKAGING ON LOSS OF AROMA AND QUALITY OF DICED RED ONIONS

C.F. Forney | M.A. Jordan | Lihua Fan | C. Doucette | R. Grant

71. HIGH PRESSURE PROCESSING OR CONTROLLED ATMOSPHERE FOLLOWING DIFFERENT PRETREATMENTS AFFECT FRESH-CUT NECTARINE QUALITY

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73. DETERMINATION OF TIME EXPOSURE TO ETHANOL TO REDUCE ASTRINGENCY OF PERSIMMON ‘MIKADO’ (DIOSPYROS KAKI) FOR MINIMAL PROCESSING

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75. THE DETECTION AND POPULATION DYNAMICS OF MICROBIAL GROWTH IN COMMERCIAL ORANGE JUICES IN CHINA

76. EFFECTS OF SUPERATMOSPHERIC OXYGEN PRE-TREATMENT ON FRESH-CUT ‘ROCHA’ PEAR QUALITY

77. EVALUATION OF OZONATED WATER AS AN ALTERNATIVE TREATMENT TO CHLORINE IN FRESH-CUT ‘ROCHA’ PEAR PROCESSING

78. POSTHARVEST STORAGE OF ‘PONKAN’, ‘SATSUMA OKITUSU’ AND ‘FREMONT’ TANGERINES AND THEIR MINIMALLY PROCESSED PRODUCTS USING REFRIGERATION AND CONTROLLED ATMOSPHERE

L.O. Santos | J.F. Durigan | R.N. Martins | M.F.B. Durigan | E.S. Stuchi

79. POLYPHENOLOXIDASE ACTIVITY AND TISSUE BROWNING IN FRESH-CUT ‘ROCHA’ PEAR AS AFFECTED BY PH AND PHENOLIC SUBSTRATE

M.H. Gomes | T. Vieira | J.F. Fundo | D.P.F. Almeida

80. ANTI-BROWNING TREATMENT OF MINIMALLY PROCESSED ‘CONFERENCE’ PEAR OF DIFFERENT MATURITY STAGES

81. RESPIRATION RATES OF FRESH-CUT PEACH SLICES AS AFFECTED BY STORAGE PERIOD OF INTACT FRUIT

J. González-Buesa | A. Ferrer-Mairal | R. Oria | M.L. Salvador

82. WOUND-INDUCED RESPIRATION AND ETHYLENE PRODUCTION IN FRESH CUT ROMAINE LETTUCE

A.I. Deltsidis | P. Tsouvaltzis | J.K. Brecht

83. THE EFFECTS OF PIECE SIZE AND STORAGE TEMPERATURES ON MINIMALLY PROCESSED ‘AURORA-1’ PEACHES

R.N. Martins | B.H. Mattiuz | L.O. Santos | J.R. Donadon | C.F.M. Mattiuz

84. EFFECT OF SOME DIP TREATMENTS ON THE NUTRITIONAL PROPERTIES OF FRESH-CUT TOMATO AND PEPPER DURING STORAGE

85. INFLUENCE OF HIGH CO₂ ATMOSPHERE COMPOSITION ON FRESH-CUT ARTICHOKE QUALITY ATTRIBUTES

M. la Zazzera | R. Rinaldi | M.L. Amodio | G. Colelli

86. DEGRADATION PATTERNS FOR EXTERNAL AND NUTRITIONAL QUALITY PARAMETERS OF FRESH-CUT ‘CANTALOUPE’ MELONS

M.L. Amodio | L. Dollo | R. Rinaldi | G. Colelli

87. CONSERVATION OF MINIMALLY PROCESSED SWISS CHARD, AMERICAN LETTUCE AND PURPLE LETTUCE IN DIFFERENT PACKAGING ALONE AND AS MIXED SALAD

88. EVALUATION OF FACTORS AFFECTING SHELF-LIFE AND QUALITY BIOMARKERS OF IMPORTED AVOCADO FRUIT

M. Donetti | L.A. Terry

89. EFFECT OF ELECTROLYSED WATER (ANOLYTE) DIPPING ON MICROBIAL, PHYSICOCHEMICAL AND SENSORIAL QUALITY OF DATE FRUIT

H. Bessi | H. Debbabi | K. Grissa | S. Bellagha

90. SHELF LIFE OF SOLANUM GILO FRUITS AFFECTED BY ETHYLENE AND O₂ ABSORBERS

A.P.S. Ferreira | D.R. Carvalho | A.M. Mapeli | F.L. Finger

91. INFLUENCE OF HYDROTHERMAL TREATMENTS ON PAPAYA FRUIT (CARICA PAPAYA L.)

92. EFFECT OF ETHANOL AND HOT WATER ON POSTHARVEST RIPENING OF PERSIMMON

A. Ramezanian

93. QUALITY OF CUSTARD APPLE (ANNONA SQUAMOSAL L.) IN RELATION TO PACKAGING AND STORAGE PERIOD

94. INVOLVEMENT OF ANTIOXIDANT ACTIVITY IN FLESH BROWNING OF ASTRINGENT PERSIMMON

C. Besada | A. Salvador | J.L. Vázquez-Gutiérrez | I. Hernando | I. Pérez-Munuera

95. EFFECT OF POSTHARVEST HOT AIR TREATMENTS ON RIPENING AND SOLUBLE SUGARS IN BANANA FRUITS, MUSA SPP. ‘WILLIAMS’

J.L. Ambuko | Y. Sekozawa | S. Sugaya | G. Zanol | H. Gemma

96. POSTHARVEST BEHAVIOR OF PURPLE PASSION FRUIT IN XTEND^® BAGS DURING LOW TEMPERATURE STORAGE

97. POSTHARVEST LECITHIN APPLICATION IMPROVES STORABILITY OF ‘PRIMOSOLE’ POMEGRANATES

98. D-MANNOHEPTULOSE: SPECIAL CARBOHYDRATE IN AVOCADO: PRESENCE POSTHARVEST AND COMMERCIAL IMPORTANCE

I. Bertling | S.Z. Tesfay | J.P. Bower | N.G. Mohammed Ahamed Ali

99. PRE-HARVEST CHEMICAL TREATMENTS AFFECT POST-HARVEST QUALITY OF LITCHI FRUIT

P. Alila | I. Achumi

100. CHANGES IN WATER STATUS IN ‘CAMAROSA’ STRAWBERRIES ASSOCIATED WITH STORAGE AT LOW TEMPERATURE AND HIGH CO₂

M. Blanch | M.T. Sanchez-Ballesta | M.I. Escribano | C. Merodio

101. DEFINING THE SUITABLE COLD STORAGE TEMPERATURE FOR ‘KARAJ’ PERSIMMON

O. Khademi | Z. Zamani | Y. Mostofi | J. Adib | A. Ahmadi

102. DIAGNOSIS OF FRUIT QUALITY AND MINERAL CONTENTS OF ‘FUYU’ PERSIMMON PRODUCED IN SOUTHERN BRAZIL

E.L. Souza | L.C. Argenta | C.V. Rombaldi | A.L.K. Souza | C.V.T. Amarante

103. EFFECTS OF STORAGE TEMPERATURE AND DURATION ON QUALITY OF UNSHELLED AND SHELLED ALMONDS

R. Cornacchia | M.L. Amodio | G. Colelli

104. POSTHARVEST CONSERVATION OF MATURE-GREEN AND RIPE ‘PALUMA’ GUAVA STORED AT TWO TEMPERATURES

C.M.A. Morgado | J.F. Durigan | M.F.B. Durigan | V.G. Lopes

105. NITRIC OXIDE-INDUCED ENHANCEMENT OF BANANA FRUIT ATTRIBUTES AND KEEPING QUALITY

G. Manjunatha | V. Lokesh | N. Bhagyalakshmi

106. INFLUENCE OF ORGANIC BEESWAX-BASED COATING EMULSION ON THE POST-STORAGE QUALITY OF SWEET PEPPER, MANGO, AND AVOCADO FRUIT

A. Bustan | J. Lahav

107. BIO-AVAILABLE SILICON FERTILIZATION EFFECTS ON STRAWBERRY SHELF-LIFE

108. POSTHARVEST BEHAVIOR OF NATIVE PINEAPPLE FRUIT AND ‘GOLDEN MD-2’ (ANANAS COMOSUS) DURING LOW TEMPERATURE STORAGE

109. DEVELOPMENT AND MAPPING OF MOLECULAR MARKERS FOR CANDIDATE GENES INVOLVED IN APPLE FRUIT TEXTURE

R. Dreesen | M.W. Davey | K. Peeters | N.-J. Van der Veken | J. Keulemans

110. EFFECTS OF BAGGING TWICE AND ROOM TEMPERATURE STORAGE ON QUALITY OF ‘CUIGUAN’ PEAR FRUIT

J. Lin | Z.H. Wang | X.G. Li | Y.H. Chang

111. CELL WALL MODIFICATIONS FOLLOWING COLD STORAGE OF CALCIUM-TREATED ‘GOLDEN REINDERS’ APPLES

A. Ortiz | J. Graell | I. Lara

112. SELECTION FOR IMPROVED FRUIT TEXTURE AND STORABILITY IN APPLE

H. Nybom | M. Ahmadi-Afzadi | L. Garkava-Gustavsson | J. Sehic | I. Tahir

113. ASSESSMENT OF BITTER PIT RISK IN ‘GALA’ APPLES BY FRUIT INFILTRATION WITH MAGNESIUM

C.V.T. Amarante | C.A. Steffens | P.R. Ernani | L.C. Argenta

114. PREDICTING BITTER PIT IN ‘GOLDEN SMOOTHEE’ APPLES

E. Torres | S. Alegre

115. MATURITY INDEX AND COLD STORAGE EFFECTS ON POSTHARVEST QUALITY OF ‘PACKHAM’S TRIUMPH’ AND ‘ROCHA’ PEARS

L.R. Antoniolli | A.B.C. Czermainski

116. APPLE RIPENING DETERMINED BY CONVENTIONAL METHODS AND THE ‘NSURE’ GENETIC ASSAY

D.A. Neuwald | J. Streif

117. EXPLORING THE INVOLVEMENT OF ETHYLENE IN THE REGULATION OF COLOR CHANGES IN CITRUS FRUIT

L. Carmona | M.J. Rodrigo | L. Zacarías

118. DEGREENING OF ‘SATSUMA OKITSU’ TANGERINE

L.O. Santos | J.F. Durigan | R.N. Martins | M.F.B. Durigan | E.S. Stuchi

119. ANTIOXIDANT ACTIVITY AND VITAMIN C ARE NOT AFFECTED BY DEGREENING TREATMENT OF CLEMENTINE MANDARINS

S. Sdiri | P. Navarro | J. Ben Abda | A. Monterde | A. Salvador

120. PHYSICAL AND CHEMICAL CHARACTERIZATION OF PERSIAN LIME FRUIT HARVESTED AT TWO STAGES OF MATURITY

121. THE POTENTIAL OF HOT WATER AND MOLYBDENUM DIPS TO INDUCE A SYNERGISTIC SUGAR-ASCORBIC ACID INTERACTION IN LEMON RIND DURING COLD STORAGE

J.P. Bower | N. Mathaba | I. Bertling

122. ABSCISIC ACID MODULATES MANGO FRUIT RIPENING

S.S. Zaharah | Z. Singh

123. EFFECT OF POST-HARVEST DISTRIBUTION ENVIRONMENT ON QUALITY DETERIORATION OF MANGO FRUITS

124. ROLE OF BRASSINOSTEROIDS IN MANGO FRUIT RIPENING

S.S. Zaharah | Z. Singh

125. MASS ESTIMATION OF MANGOES BY PROCESSING OF WHITE BACKGROUND GRAYSCALE IMAGES

M.E.R.M. Cavalcanti Mata | M.E.M. Duarte | F.F. Borges | I.L. Barbacena

126. AN ADAPTIVE THRESHOLD LEVEL FOR SEGMENTATION OF GRAYSCALE IMAGES USING IMAGE PROCESSING TO SORT MANGOES BY WEIGHT ESTIMATION

M.E.R.M. Cavalcanti Mata | M.E.M. Duarte | F.F. Borges | I.L. Barbacena

127. AROMA VOLATILES DURING WHOLE MELON RIPENING IN A CLIMACTERIC NEAR-ISOGENIC LINE AND ITS INBRED NON-CLIMACTERIC PARENTS

J.P. Fernández-Trujillo | M. Fernández-Talavera | M. Ruiz-León | M.J. Roca | N. Dos-Santos

128. LYSOPHOSPHATIDYLETHANOLAMINE EFFECTS UPON VOLATILES AND QUALITY OF FRESH-CUT CANTALOUPE MELON

129. NON-ENZYMATIC ANTIOXIDANT ACTIVITY OF SKIN AND FLESH OF NEAR-ISOGENIC LINES OF MELON IS LINKED TO POSTHARVEST BEHAVIOR

Y. Piñeros | J.P. Fernández-Trujillo

130. QUALITY ORIENTED BREEDING USING SENSORY ATTRIBUTES IN MELON: THE CASE OF CLIMACTERIC AND NON-CLIMACTERIC NEAR-ISOGENIC LINES OBTAINED FROM NON-CLIMACTERIC PARENTS

J.P. Fernández-Trujillo | M.C. Bueso | M.S. Hernández

131. POSTHARVEST CHANGE IN COMPOSITIONAL, VISUAL AND TEXTURAL QUALITY OF GRAFTED WATERMELON CULTIVARS

M.C. Kyriacou | G.A. Soteriou

132. FRUIT COLOUR, SIZE AND TEMPERATURE AFFECT THE SHELF LIFE OF SWEET CHERRY

N. Puniran | D.C. Close | S.A. Bound | R. Corkrey | M.D. Whiting

133. TRANSCRIPTOME ANALYSIS OF THE DIFFERENTIAL EFFECTS OF 1-MCP ON THE DEVELOPMENT OF CHILLING INJURY IN PEACHES HARVESTED AT EARLY AND LATE MATURITIES

134. EFFECT OF COLD STORAGE DURATION ON SHELF QUALITY ATTRIBUTES OF ‘BING’ AND FIVE SWEET CHERRY CULTIVARS DEVELOPED IN THE SUMMERLAND BREEDING PROGRAM

P.M.A. Toivonen | F. Kappel

135. METABOLOMICS APPROACH TO STUDYING MINIMALLY PROCESSED PEACH (PRUNUS PERSICA) FRUIT

R. Tosetti | F. Martinelli | P. Tonutti | D.K. Barupal

136. POSTHARVEST PERFORMANCE OF PEACH AND NECTARINE GRAFTED ON SEVEN ROOTSTOCKS

J. Castro | C. Sotomayor | T. Jackson

137. EFFECT OF DIFFERENT STORAGE CONDITIONS ON NUTRITIONAL AND QUALITY PARAMETERS OF ‘SWEETHEART’ CHERRY

138. SUTURE SOFTENING AND SUGAR METABOLISM IN PEACH (PRUNUS PERSICA L. BATCH ‘OKUBO’)

Z. Liu | H. Ma | X. Jia

139. PACKAGING TO PRESERVE ”AURORA-1′ PEACHES FROM TWO MATURITY STAGES

L.C. Cunha Junior | B.H. Mattiuz | C.F.M. Mattiuz

140. INFLUENCE OF CELL WALL CALCIUM CONTENT IN FRUIT FIRMNESS DURING THE RIPENING OF PLUMS (PRUNUS DOMESTICA L.)

141. SKIN COLOUR CHANGES IN FRUITS OF TWO SWEET CHERRY CULTIVARS, ITS HETEROGENEITY AND RELATIONSHIP WITH QUALITY INDICES

A. Yommi | V. Fernandez | N. Guerra | G. Cendoya | V. Quillehauquy

142. CHANGES IN THE CHEMICAL COMPOSITION OF SEVERAL PEACH CULTIVARS (PRUNUS PERSICA L.) DURING COLD STORAGE

J. Cano | L. López | G. Echeverría

143. RADIATION, YIELD, AND FRUIT QUALITY OF ‘GALA’ APPLES GROWN UNDER WHITE HAIL PROTECTION NETS

C.V.T. Amarante | C.A. Steffens | L.C. Argenta

144. INFLUENCE OF VOLATILE COMPOUND EMISSIONS AND STANDARD QUALITY ON CONSUMER ACCEPTANCE OF PEACHES AND NECTARINES

G. Echeverría | J. Cano | L. López | G. Alins

145. EFFECTS OF PRE-STORAGE AT 20°C ON THE STANDARD, SENSORY AND AROMA QUALITY OF ‘BIG TOP^®‘ NECTARINES

L. López | J. Cano | G. Echeverría | G. Alins

146. PRE-STORAGE CONDITIONING OF NON-MELTING FLESH PEACHES USING DIRECTED HEAT STRESS ALONE OR COMBINED WITH 1-METHYLCYCLOPROPENE TO MAINTAIN FRUIT QUALITY DURING POSTHARVEST HANDLING

M.S. Kao | J.K. Brecht | D.J. Huber

147. WATERCORE DISSIPATION IN ‘FUJI’ APPLES BY POSTHARVEST TEMPERATURE CONDITIONING TREATMENTS

D.A. Neuwald | D. Kittemann | J. Streif | C.A.W. Andrade

148. EFFECT OF COLD ACCLIMATION TREATMENT AND EXOGENOUS ETHYLENE TREATMENT ON WOOLLINESS RELATED ENZYMES ON ‘OKUBO’ PEACH FRUITS DURING LOW TEMPERATURE STORAGE

Y.X. Li | G.X. Wang | L.S. Liang

149. CELL WALL CHARACTERISATION OF CRACKING-AFFECTED ‘SNOW QUEEN’ NECTARINES

A. Ortiz | G. Seymour | G. Tucker | I. Lara

150. FRUIT QUALITY, COLOUR DEVELOPMENT AND INDEX OF ABSORBANCE DIFFERENCE (I_AD) OF DIFFERENT NECTARINE CULTIVARS AT DIFFERENT HARVEST DATES

G. Reig | S. Alegre | I. Iglesias | G. Echeverría | F. Gatius

151. QUALITY EVALUATION OF ‘SUNBURST’ CHERRIES HARVESTED AT DIFFERENT RIPENESS STAGES

A.C. Agulheiro-Santos | V. Palma | G. Machado | A.E. Rato | M.J. Cabrita

152. DETECTION OF MEALINESS IN TOMATO BY TEXTURAL ANALYSIS

153. PREDICTION OF SPINACH QUALITY BASED ON PRE- AND POSTHARVEST CONDITIONS

E. Gutiérrez-Rodríguez | J.H. Lieth | J.A. Jernstedt | T.V. Suslow

154. EFFECT OF DIFFERENT PRE-COOLING, PACKAGING AND COLD STORAGE TREATMENTS ON QUALITY OF BROCCOLI

L. Yan | S. Liu

155. PRE-HARVEST H₂O₂ APPLICATION AFFECTS POSTHARVEST QUALITY OF GREENHOUSE-GROWN SWEET PEPPERS

W.C. Lin | G.S. Block | D.L. Ehret

156. INFLUENCE OF PLANTING DATE AND MULCHING ON SOME QUALITATIVE TRAITS OF PROCESSED TOMATOES

157. MAIN CHARACTERISTICS OF POLYPHENOL OXIDASE FROM ASPARAGUS LETTUCE

X. Yue | G.L. Chen

158. ETHYLENE EXPOSURE AFTER DORMANCY BREAK IS AS EFFECTIVE AS CONTINUOUS ETHYLENE TO CONTROL SPROUT GROWTH IN SOME UK-GROWN POTATO CULTIVARS

S.G. Foukaraki | G.A. Chope | L.A. Terry

159. QUALITY OF ITALIAN TOMATO FRUIT FROM ORGANIC AND CONVENTIONAL PRODUCTION SYSTEMS AND STORED AT TWO TEMPERATURES

N. Botrel | F.V. Resende | B.S.F. Leite | R.C.M.R. Nassur | E.V.B. Vilas Boas

160. QUALITY OF TOMATOES PRODUCED WITH DIFFERENT DOSES OF ORGANIC COMPOST

R.C.M.R. Nassur | E.V.B. Vilas Boas | N. Botrel | F.V. Resende | B.S.F. Leite

161. THE EFFECTS OF BLANCHING ON BIOLOGICAL VALUE OF ENDIVE (CICHORIUM ENDIVIA L.)

K. Adamczewska-Sowińska | C.M. Uklańska

162. COLOR AND OTHER QUALITY ASPECTS OF TOMATO FRUITS SUBJECTED TO A SHORT PERIOD OF INDUCED COMPRESSION

G.H.H. Oliveira | P.C. Corrêa | F.L. Finger | R.L. Freitas | D.S.L. Vasconcellos

163. QUALITY INDICES CHANGES IN PETIOLES OF CELERY (APIUM GRAVEOLENS L.) HARVESTED AT DIFFERENT PHYSIOLOGICAL STAGES

164. A METHOD FOR DETECTING THE SPOILAGE MICROBE MYCOCENTROSPORA ACERINA IN CARROT PRODUCTION FOR INDUSTRY

T.-L. Laamanen | T. Suojala-Ahlfors | P. Parikka | H.-R. Kymäläinen | M. Lehto

165. MICROWAVE APPLICATION FOR BLANCHING AND DRYING OF COOKING TOMATO

166. SANITATION OF MUSHROOM (AGARICUS BISPORUS) WITH UV-C LIGHT

B. Ozcoz | J. Barriobero | E. Róth | R. López | C. Urbina

167. UV-C INDUCED DISEASE RESISTANCE AND DELAYED RIPENING IN TOMATO FRUIT WITH PRIOR EXPOSURE TO SELECTED STORAGE STRESSES

R. Corcuff | R. Muvunyi | S. Bourget | J. Arul

168. POSTHARVEST QUALITY AND ANTIOXIDANT ACTIVITY OF MINI SWEET PEPPERS AS AFFECTED BY SEVERAL TYPES OF BULK PACKAGING

Z.S. Ilić | Z. Aharon | Y. Perzelan | SH. Alkalai-Tuvia | E. Fallik

169. EFFECT OF PRESSURE PRE-COOLING, ROOM PRE-COOLING AND COLD STORAGE ON QUALITY OF SWEET CORN

S. Liu | H. Zhang | S. Zheng

170. EFFECT OF THE DIMENSION OF MECHANICAL INJURY ON THE RESPIRATION OF TOMATOES

A.S. de Paiva | J.D.C. Pessoa | A.G. Calbo | M.C.M. Carneiro | A.L.S. Albino

171. OPTIMISATION OF THE POSTHARVEST CHAIN FOR WHOLE AND FRESH-CUT CAULIFLOWER

172. IMPACT OF WATER HEAT TREATMENT ON PHYSICAL-CHEMICAL, BIOCHEMICAL AND MICROBIOLOGICAL QUALITY OF WHOLE TOMATO (SOLANUM LYCOPERSICUM) FRUIT

173. EFFECT OF LIGHTNESS AND DARKNESS ON RESPIRATION RATE OF VEGETABLES

C. Cunkun | G. Yuanhui | W. Wensheng | D. Chenghu

174. OPTIMIZATION, HEAT STABILITY AND KINETIC CHARACTERIZATION OF PECTIN¬METHYLESTERASE ENZYME FROM TOMATO (SOLANUM LYCOPERSICUM ‘ZINAC’) FRUITS

J. Pinheiro | C.L.M. Silva | C. Alegria | M. Abreu | E.M. Gonçalves

175. RELATIONSHIP BETWEEN PECTIN-METHYL ESTERASE ACTIVITY AND SOFTENING IN ‘RAF’ TOMATO FRUIT

M. Guzmán | A. Sánchez | M.C. Salas | F. del Moral | J.L. Valenzuela

176. DO QUERCETIN GLUCOSIDES GOVERN SKIN COLOUR CHANGES IN BROWN ONION (ALLIUM CEPA L.) BULBS DURING CURING?

K. Cools | G.A. Chope | L.A. Terry

177. EVALUATION OF THE IMPACT OF HOT WATER TREATMENT ON THE SENSORY QUALITY OF FRESH TOMATOES

F.E. Loayza | J.K. Brecht | A. Plotto | E.A. Baldwin | J. Bai

178. SENSORY PROFILE OF STORED SWEET CORN

F.L. Cuquel | A.F. Mogor | C.F.S. Oliveira | R.P. Bolzan | O.J. Lavoranti

179. EFFECTS OF AUXIN-INDUCED PARTHENOCARPY ON ETHYLENE PRODUCTION AND POSTHARVEST QUALITY ATTRIBUTES OF ZUCCHINI FRUIT

180. POSTHARVEST STORAGE SYSTEMS AFFECT PHYTOCHEMICAL CONTENT AND QUALITY OF TRADITIONAL PORTUGUESE ONION CULTIVARS

A.S. Rodrigues | D.P.F. Almeida | M.S. García-Falcón | J. Simal-Gándara | M.R. Pérez-Gregorio

181. THE EFFECT OF CA STORAGE ON QUALITY PARAMETERS OF SHALLOT (ALLIUM ASCALONICUM L.) BULBS

M.T. Bajer | M. Gajewski

182. EFFECT OF PHYSICAL CHARACTERISTICS ON THE TRANSPIRATION RATE OF CARROTS DURING STORAGE

183. EFFECT OF PRE- AND POSTHARVEST FACTORS ON SPLITTING IN RADISH (RAPHANUS SATIVUS)

J.M. Monaghan | T. Chiramba | L.M. Mogren