The objective of this study was to determine the effect of calcium chloride and calcium lactate pretreatments at different concentrations (1, 1.5 and 2% w/v) on enzymatic browning of clingstone and freestone peaches following high-pressure processing (HPP) at 200 MPa for 10 min. Proton nuclear magnetic resonance (H-NMR) relaxometry indicated that following calcium pretreatment and HPP, both pea...

Enzymatic and nonenzymatic browning reactions of amino acids and proteins with carbohydrates, oxidized lipids, and oxidized phenols cause deterioration of food during storage and processing. The loss in nutritional quality and potentially in safety is attributed to destruction of essential amino acids, decrease in digestibility, inhibition of proteolytic and glycolytic enzymes, interaction with...

Fresh-cut leafy vegetable has an image as a healthy, nutritious, and delicious product. However, the product still faces challenge of quality retention short shelf life, especially in tropical climate regions. Enzymatic browning fresh-cut vegetables is considered one most important attributes limiting life The hurdle approach using commercial vacuum precooling combination with modified atmosphe...

Browning and contamination are regarded as the main constraints in plant tissue culture of Musa spp. that can hinder success propagation vitro. is caused by enzymatic reactions due to explant injury, while microbial phyllospheric, rhizospheric, endophytic microorganisms reside on, in, inside plants. When not properly addressed, they cause decreased regenerative ability, callus growth, inhibited...

Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim the study was to determine role different sugars viz., sucrose, fructose, glucose sorbitol in non-enzymatic browning antioxidant activity fruit total free amino acids, ascorbic acid activities were at significantly lower levels fructose treated leather, while added samp...

Fresh-cut luffa (Luffa cylindrica) fruits commonly undergo browning. However, little is known about the molecular mechanisms regulating this process. We used the RNA-seq technique to analyze the transcriptomic changes occurring during the browning of fresh-cut fruits from luffa cultivar 'Fusi-3'. Over 90 million high-quality reads were assembled into 58,073 Unigenes, and 60.86% of these were an...

Enzymatic browning is a major postharvest quality defect of romaine lettuce (Lactuca sativa L.). This study provides the first analysis relationship between leaf ribs and stems across twelve genotypes (ten cultivars, breeding line, plant introduction). While all samples showed progressive increase in index (BI) decline lightness (L*) hue (h°) during 5 °C storage, differences rate development we...