Despite the importance of enantiopure chiral sulfoxides, few methods exist that allow for their deracemization. Here, we show that an enantiopure sulfoxide can be produced from the corresponding racemate using Viedma ripening involving rearrangement-induced racemization. The suitable candidate for Viedma ripening was identified from a library of 24 chiral sulfoxides through X-ray structure dete...

Softening characteristics were investigated in three types of pear fruit, namely, European pear 'La France', Chinese pear 'Yali', and Japanese pear 'Nijisseiki'. 'La France' fruit softened dramatically and developed a melting texture during ripening, while 'Yali' fruit with and without propylene treatment showed no change in flesh firmness and texture during ripening. Non-treated 'Nijisseiki' d...

Changes in the concentrations of the free fatty acids (FFA) containing an even number of carbon atoms in Serra cheese were monitored using a two-way factorial design over a ripening period of 35 days throughout the cheesemaking season. Both time variables had statistically significant effects at the 5% level on the concentrations of FFA. The concentration of stearic acid increased signt$cantly ...

In the unconventional climacteric fig (Ficus carica) fruit, pollinated and parthenocarpic fruit of the same genotype exhibit different ripening characteristics. Integrative comparative analyses of tissue-specific transcript and of hormone levels during fruit repining from pollinated vs. parthenocarpic fig fruit were employed to unravel the similarities and differences in their regulatory proces...

BACKGROUND AND AIMS Fruit ripening is an important developmental trait in fleshy fruits, making the fruit palatable for seed dispersers. In some fruit species, there is a strong association between auxin concentrations and fruit ripening. We investigated the relationship between auxin concentrations and the onset of ethylene-related ripening in Malus × domestica (apples) at both the hormone and...

The volatile composition of white Agudelo, Blancolexitimo, Godello and red Serradelo cultivars (NW Spain) harvested at two different stages of ripening have been evaluated. C(6)-compounds, alcohols, volatile fatty acids, monoterpenes, C(13)-norisoprenoids, volatile phenols and carbonyl compounds were identified and quantified in free and glycosidically bound forms by gas chromatography-mass spe...

Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and s...