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  • 1
    Electronic Resource
    Electronic Resource
    Biosynthesis of phytoalexin in carrot root requires ethylene action (2000)
    Copenhagen : Munksgaard International Publishers
    Physiologia plantarum 110 (2000), S. 0 
    Details
    ISSN: 1399-3054
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The role of ethylene in phytoalexin production by carrot (Daucus carota L.) roots was investigated using the ethylene action inhibitor 1-methylcyclopropene (MCP). Exposure of carrot roots to ethylene, UV-B irradiation, inoculation with fungal pathogens, treatment with 2,4-D or methyl jasmonate induced accumulation of the phytoalexin 6-methoxymellin (6-ME). Exposure to MCP for 4–12 h prior to the treatments completely inhibited 6-ME accumulation, indicating that 6-ME synthesis by carrot roots requires ethylene action.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1399-3054.2000.1100404.x
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  • 2
    Electronic Resource
    Electronic Resource
    FORMULATION OF SOY-BASED RTE FOODS INFLUENCES RADIATION SENSITIVITY OF LISTERIA MONOCYTOGENES AND POSTIRRADIATION PRODUCT SENSORY PROPERTIES (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 23 (2003), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ionizing radiation can eliminate pathogenic bacteria from ready-to-eat (RTE) food products. An outbreak strain of L. monocytogenes was irradiated after inoculation onto (1) three meatless, soy-based frankfurter products (“Soyl”, “Soy2”, “Soy3”), (2) soy-based tofu (“Tofu”) and (3) a beef frankfurter product (“Beef”). The D10 was significantly influenced by the substrate: Beef (0.622kGy) = Tofu (0.622 kGy) 〈 Soy2 (0.680 kGy) = Soy3 (0.695 kGy) 〈Soy1(0.761 kGy). The antioxidant strength of the products also varied significantly, but was not correlated with the D10 values obtained. To determine the sensory impact of irradiation, the products were treated with 1.5 kGy or 3.2 kGy, doses equivalent to 1.9–2.4 or 4.2–5.1 log10 reductions, respectively. These doses significantly decreased redness in Beef and Soy2, and significantly increased redness in Soy3. The maximum shear force of Beef and Soy1 was significantly decreased following irradiation. Product formulation was found to be key in determining the product response to irradiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2003.tb00350.x
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  • 3
    Electronic Resource
    Electronic Resource
    Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit Juice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The formation of furan in freshly prepared apple and orange juices as affected by ionizing radiation and thermal treatments was studied using a newly developed solid-phase microextraction method coupled with gas chromatography-mass spectrometry (GC-MS). Results show that furan levels increased linearly as radiation dose increased from 0 to 5 kGy. Irradiation induced more furan in apple juice than in orange juice. During post-irradiation storage at 4 °C, furan levels increased in both apple and orange juices, particularly in the 1st 3 d. On the other hand, irradiation degraded deuterated furan (d4-furan) spiked in water and fruit juices. The rate of degradation as a function of radiation dose was the highest in water and the lowest in orange juice. Submerging the juice samples in boiling water for 5 min induced higher amounts of furan in orange juice than in apple juice, but autoclaving (121 °C, 25 min) resulted in more furan formation in apple juice than in orange juice. Results reported here suggest that both ionizing radiation and thermal treatments induce furan formation in fruit juices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11468.x
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  • 4
    Electronic Resource
    Electronic Resource
    Quality of Fresh-cut Apple Slices as Affected by Low-dose Ionizing Radiation and Calcium Ascorbate Treatment (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Although ionizing radiation effectively inactivates food-borne bacterial pathogens in fresh-cut fruits and vegetables, it may adversely affect product quality. In this study, the effects of calcium ascorbate (CaA) and ionizing radiation on quality of ‘Gala’ apple slices under modified atmosphere packaging were investigated. ‘Gala’ apple slices, treated with water or 7% CaA followed by either nonirradiation (0 kGy) or irradiation at 0.5 and 1.0 kGy, were stored at 10°C for up to 3 wk. The titratable acidity, pH, firmness, ascorbic acid content, color, and microflora population were measured weekly throughout storage. Irradiation did not affect titratable acidity and pH of sliced apples. Fruit slices softened during irradiation and storage, but this decrease in firmness during storage was reduced by the CaA treatment. Although the ascorbic acid content of apple slices treated with CaA decreased rapidly during storage, the ascorbic acid content was always higher in those treated samples than in the apple slices treated with water. Irradiation decreased both L* and hue values of apple slices. Hue values decreased during the entire storage period while L* increased during the 1st wk of storage, then decreased between 1 to 3 wk of storage. CaA increased L* and hue values of apple slices, suggesting CaA reduced browning, even in irradiated samples. The microflora population of apples slices was not affected by CaA, and CaA treatment did not alter the reduction in microflora by irradiation. The combination of CaA and irradiation enhanced microbial food safety while maintaining quality of fresh-cut apple slices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07119.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh-cut ‘Gala’ Apples (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The interactive effects of calcium ascorbate (CaA) and ionizing radiation on viability of Listeria monocytogenes inoculated in solutions and on ‘Gala’ apple slices were investigated. The D10 values (radiation doses that inactivate 90% of bacterial population) for L. monocytogenes inoculated in water, 3.5%, and 7.0% CaA solutions were 0.32, 0.61, and 0.58 kGy, respectively. The D10 values of the pathogen on the surface of apple slices treated with water, 3.5%, and 7.0% CaA were 0.24, 0.32, and 0.32 kGy, respectively. To determine the impact of CaA and irradiation on quality of apple slices, apple slices treated with 0%, 3.5%, and 7.0% CaA were exposed to 1.6 kGy gamma radiation (a dose that produced a 5-log reduction of L. monocytogenes) and stored under modified atmosphere at 4 °C for 14 d. CaA at levels of both 3.5% and 7.0% prevented the browning of the apple slices. The apple aroma intensity, however, decreased as the concentration of CaA increased. Irradiation at 1.6 kGy did not significantly affect color, soluble solid content, titratable acidity, or apple aroma intensity. The only negative effect of irradiation on apple slices appeared to be a loss of firmness. Our results suggest that CaA, used as an antibrowning agent, protected L. monocytogenes from radiation both in solution and on apple slices, but radiation at doses sufficient to inactivate 5-log of the bacterium did not significantly influence product quality attributes except for the loss in firmness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11479.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effect of warm water dip in combination with irradiation on quality of fresh-cut green onions was studied. Fresh-cut green onions were treated with and without warm water (50°C for 20 s) and packaged prior to irradiation at 0, 0.5, 1.0, and 1.5 kGy, then stored at 4°C for 14 d. Color, texture, decay percentage, electrolyte leakage, sensory qualities, and total aerobic count (TAC) were measured at 1,4,8, and 14 d of storage. The warm water treatment reduced the TAC by 0.9 log initially but the beneficial effect disappeared during storage. With the test conditions used in this study, the warm water treatment did not provide added benefits for quality improvements. Irradiation at all tested doses reduced TAC and the development of decay and off-odor, improved visual quality, and preserved green color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07147.x
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  • 7
    Electronic Resource
    Electronic Resource
    Changes in jasmonic acid concentration during early development of apple fruit (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Physiologia plantarum 101 (1997), S. 0 
    Details
    ISSN: 1399-3054
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Apple fruits (Malus domestica Borkh.) were harvested from 24 to 136 days after full bloom (DAFB) and endogenous jasmonic acid was analyzed by GC-MS. There were two isomers of jasmonic acid in apple fruit with a ratio of 37:63 (cis:trans). The cis:trans ratio remained relatively constant throughout this period of fruit development. The endogenous jasmonic acid concentration was 138 ng g−1 fresh weight 24 DAFB and decreased as fruit developed. Changes in jasmonic acid concentration were coincident with those of respiration, ethylene production, and anthocyanin accumulation in patterns consistent with the reported responses to exogenous jasmonates. Possible roles for jasmonic acid during early fruit development are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1399-3054.1997.tb01004.x
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  • 8
    Electronic Resource
    Electronic Resource
    A role for jasmonates in climacteric fruit ripening (1998)
    Springer
    Planta 204 (1998), S. 444-449 
    Details
    ISSN: 1432-2048
    Keywords: Key words: Ethylene ; Jasmonic acid ; Lycopersicon (fruit ripening) ; Malus (fruit ripening) ; Methyl jasmonate ; Ripening
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract. Jasmonates are a class of oxylipins that induce a wide variety of higher-plant responses. To determine if jasmonates play a role in the regulation of climacteric fruit ripening, the effects of exogenous jasmonates on ethylene biosynthesis and color, as well as the endogenous concentrations of jasmonates were determined during the onset of ripening of apple (Malus domestica Borkh. cv. Golden Delicious) and tomato (Lycopersicon esculentum Mill. cv. Cobra) fruit. Transient (12 h) treatment of pre-climacteric fruit discs with exogenous jasmonates at low concentration (1 or 10 μM) promoted ethylene biosynthesis and color change in a concentration-dependent fashion. Activities of both 1-aminocyclopropane-1-carboxylic acid (ACC) oxidase and ACC synthase were stimulated by jasmonate treatments in this concentration range. The endogenous concentration of jasmonates increased transiently prior to the climacteric increase in ethylene biosynthesis during the onset of ripening of both apple and tomato fruit. The onset of tomato fruit ripening was also preceded by an increase in the percentage of the cis-isomer of jasmonic acid. Inhibition of ethylene action by diazocyclopentadiene negated the jasmonate-induced stimulation of ethylene biosynthesis, indicating jasmonates act at least in part via ethylene action. These results suggest jasmonates may play a role together with ethylene in regulating the early steps of climacteric fruit ripening.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s004250050278
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  • 9
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    Synthesis and Anti‐ Listeria Properties of Odorless Hybrid Bio‐Based n ‐Phenolic Vegetable Branched‐Chain Fatty Acids (2019)
    Wiley
    Details
    Publication Date: 2019-07-18
    Print ISSN: 0003-021X
    Electronic ISSN: 1558-9331
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Published by Wiley
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  • 10
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    Warm Water Treatment in Combination with Modified Atmosphere Packaging Reduces Undesirable Effects of Irradiation on the Quality of Fresh-Cut Iceberg Lettuce (2003)
    American Chemical Society
    Details
    Publication Date: 2003-02-01
    Print ISSN: 0021-8561
    Electronic ISSN: 1520-5118
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Published by American Chemical Society
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