Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC-MS profiling, descriptive sensory analysis, and consumer acceptance.

The effects of single and twofold continuous pressure change technology (PCT) applications on the volatiles and sensory characteristics of pineapple juice were studied. Fresh and thermally pasteurised juices were additionally characterised. 128 volatiles were tentatively assigned in the four juices.

Correction: Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products.

[This corrects the article DOI: 10.1039/C9RA10639A.].

Chromoplast morphology and beta-carotene accumulation during postharvest ripening of Mango Cv. 'Tommy Atkins'.

Accumulation of beta-carotene and trans-cis isomerization of ripening mango mesocarp were investigated as to concomitant ultrastructural changes. Proceeding postharvest ripening was shown by relevant starch degradation, tissue softening, and a rising sugar/acid ratio, resulting in a linear decrease (R (2) = 0.89) of a ripening index (RPI(KS)) with increasing ripening time.

Accumulation of all-trans-beta-carotene and its 9-cis and 13-cis stereoisomers during postharvest ripening of nine Thai mango cultivars.

Accumulation of beta-carotene during postharvest ripening of nine Thai mango cultivars was assessed after verifying extraction and high-performance liquid chromatographic quantification of the beta-carotene stereoisomers for this sample matrix. No relevant trans-cis isomerization was induced by the analytical procedure. The vitamin A potential of mangoes was evaluated at different ripening stages unequivocally defined by a ripening index (RPIWB).