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  • 1
    Electronic Resource
    Electronic Resource
    VITAMINS A AND C IN RIPE TOMATOES AS AFFECTED BY STAGE OF RIPENESS AT HARVEST AND BY SUPPLEMENTARY ETHYLENE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 ascorbic acid (vitamin C) and β-carotene (provitamin A) contents of ripe tomatoes harvested at different stages of ripeness or treated with supplementary ethylene were determined. Vitamin C activity in 100g ranged from 15-50% U.S. Recommended Daily Allowance (RDA) among cultivars. Vitamin C activity was not affected by stage of ripeness at harvest, but was slightly higher in a few cultivars treated with ethylene. The vitamin A activity in 100g ranged from 10-140% U.S. RDA among cultivars. Vitamin A activity was not affected by ethylene, but was slightly higher in ripe fruit that had been harvested ripe than those harvested mature-green. However, fruit harvested mature-green or breaker, the stages at which most fresh market tomatoes are harvested, did not differ in vitamin A activity for three of the four cultivars tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00738_41_4.x
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  • 2
    Electronic Resource
    Electronic Resource
    OBJECTIVE METHOD OF ESTIMATING ANTHOCYANIN CONTENT FOR DETERMINING COLOR GRADE OF GRAPES (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb01071.x
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  • 3
    Electronic Resource
    Electronic Resource
    CHEMICAL AND SENSORY QUALITIES OF FRESH MARKET TOMATOES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Chemical and sensory attributes of table-ripe tomatoes harvested at different stages of maturity were evaluated. Intensities of nine sensory attributes were similar in table-ripe tomatoes harvested at the “mature-green” and “breaker” stages. Intensities of “sweetness,”“saltiness” and “fruity-floral” flavor were higher in tomatoes harvested at the “table-ripe” stage than at earlier stages of maturity. Desirability of tomatoes was closely associated with the fruity-floral attribute. Variations of sensory attributes were due to volatile and nonvolatile components. The amount of the variation explained by the components generally increased when the areas of the volatile peaks were converted to logarithms for the stepwise regression analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03435.x
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  • 4
    Electronic Resource
    Electronic Resource
    Low O2 Atmospheres Affect Storage Quality of Zucchini Squash Slices Treated with Calcium (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Calcium chloride treated or nontreated zucchini squash slices were stored in air or low O2 (0.25, 0.5 and 1%) at 10°C. Respiration rate, ethylene production, and development of browning/decay were reduced under low O2. Slices stored under 0.25% O2 had less weight loss and browning/decay, and greater shear force and L-ascorbic acid content than those stored in air. Microbial count, pH, and color at the end of storage were improved by low O2. Calcium treatment had no additive effect on maintaining quality of zucchini squash slices stored in 0.25% O2 atmosphere.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14185.x
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  • 5
    Electronic Resource
    Electronic Resource
    Calcium Treatment to Maintain Quality of Zucchini Squash Slices (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Zucchini squash slices dipped in solutions of CaCl2 alone or with chlorine were stored at 0°C, 5°C, and 10°C. Slices developed water soaked areas (chilling injury) at 0°C and brown discoloration at 5°C and 10°C, which increased with storage. The amount and severity of chilling injury/browning/decay of water-dipped controls were least at 5°C. Calcium treatments helped in reducing development of decay, rate of total microbial growth, ascorbic acid loss, and shear force decrease of slices stored at 0°C and 10°C but not at 5°C. Addition of chlorine to CaCl2 seemed to have some benefits at 0°C or 10°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06230.x
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  • 6
    Electronic Resource
    Electronic Resource
    Calcium Treatments Affect Storage Quality of Shredded Carrots (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Carrot shreds, sticks and slices were dipped in solutions of CaCl2 alone, or with chlorine and stored at 0, 5 or 10°C to determine the effects of calcium (Ca) on storage quality. A 0.5% or 1% CaCl2 treatment maintained firmness and reduced microbial growth of carrot shreds at all temperatures. These treatments also resulted in lower tissue pH than in the water-dipped controls. Treatments increased Ca content slightly in sticks and slices and substantially in shreds and had no effect on storage quality of sticks or slices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06908.x
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  • 7
    Electronic Resource
    Electronic Resource
    Scanning Electron Microscopy of Carrot Stick Surface to Determine Cause of White Translucent Appearance (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Carrot sticks that were prepared with a sharp culinary knife exhibited a whitish translucent appearance on the surface. This condition was not readily apparent with carrot sticks sliced with a razor sharp blade. Scanning electron microscopic examination of the translucent tissue revealed that the knife tended to shear, separate and compress the cells and tissues of the root. Dehydration of the large mass of exposed cells probably was responsible for the appearance of the whitish translucent tissue. Development of this condition is undesirable because consumers associate this with aged or nonfresh carrot sticks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04772.x
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  • 8
    Electronic Resource
    Electronic Resource
    Sodium Chloride Treatment or Waterjet Slicing Effects on White Tissue Development of Carrot Sticks (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Treatment of carrots with NaCl solution or slicing with a high pressure water jet stream was evaluated for reducing the amount of white tissue development on carrot stick surfaces. A 0.5 or 1.OM solution treatment resulted in less white tissue than treatment with lower concentrations of NaCl. However, the NaCl treatment caused a weight loss of 4–10% (not commercially acceptable). Water jet slicing resulted in striation of surface tissue and left loose layers of cells, as observed with the scanning electron microscope. These cells dehydrated rapidly and formed as much white tissue as on carrots sliced with a culinary knife.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06189.x
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  • 9
    Electronic Resource
    Electronic Resource
    Pigment Changes in Parsley Leaves during Storage in Controlled or Ethylene Containing Atmosphere (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Pigments were monitored in parsley leaves stored in air, air + 10 ppm C2H4, or 10% O2+ 10% CO2 controlled atmosphere (CA). Chlorophylls a and b, as determined with HPLC, decreased sharply in leaves held in air or air + 10 ppm C2H4. The decrease was less in leaves held in 10% O2 and 10% CO2 CA. The oxidized product of chlorophyll a, 10-hydroxychlorophyll a, did not accumulate and chlo-rophyllide accumulated minimally. Xanthophylls decreased but new pigments, suspected to be esterified xanthophylls, formed with yellowing of leaves. Neither the pathway of Chl degradation or xantho-phyll products were altered by C2H4 or CA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04339.x
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  • 10
    Electronic Resource
    Electronic Resource
    Ethylene Absorbent to Maintain Quality of Lightly Processed Fruits and Vegetables (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Ethylene had an undesirable effect on the quality of kiwifruits, bananas, broccoli, and spinach leaves that were prepared and stored as lightly processed products. A 2.or 20 ppm ethylene treatment hastened the softening of the pulp of kiwifruits and bananas held at 20°C. Use of charcoal with palladium chloride, as ethylene absorbent, prevented the accumulation of the ethylene and was effective in reducing the rate of softening in kiwifruits and bananas and of chlorophyll loss in spinach leaves, but not in broccoli.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08647.x
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