Effects of cactus pear clone harvest seasons and times on the physicochemical and technological properties of resulting mucilage and biopolymeric films.

Cactus pear cladodes, clones 'Miúda' (MIU) and 'Orelha de Elefante Mexicana' (OEM) were harvested at 6 am and 8 pm during the rainy-dry, dry and rainy seasons to evaluate the effect of type of clone and harvest seasons on the physicochemical and technological properties of mucilage as well as the optical, physicochemical, mechanical, thermal and microstructural characteristics of the films obtained. The mucilage of the OEM clone presented a higher content of phenolic compounds, compared to the Nopalea genus, regardless of the season and time of harvest. Furthermore, the dry period resulted in higher carbohydrate levels, regardless of the harvest time.

Phosphate Fertilization as a Modulator of Enzymatic Browning in Minimally Processed Cassava.

This study proposes to relate the increase in phosphorus (P) supply in the soil, via phosphate fertilization, to oxidative damage and protection, phenylpropanoid metabolism, and enzymatic browning in minimally processed cassava. The roots were grown with 0, 60, and 120 kg ha PO. The roots were harvested, and the yield and P content in the root, stem, and leaves were quantified.

Use of the abrasion technique in minimal processing as an alternative to increase purchase acceptability and minimize browning in yam.

Background: The present study investigated the sensory acceptance, oxidative damage and protection, and possible anatomical-structural damage of cells from the surface of shapes of minimally processed yam. The tubers were minimally processed into the peeled rondelle, dice and 'chateau cut' (chateau) shapes, the latter of which was obtained after performing the abrasion technique. Control treatment corresponded to the rondelle shape with the periderm.

Delaying the harvest induces bioactive compounds and maintains the quality of sweet potatoes.

We have identified the best harvesting periods, related to higher bioactive compound content and post-harvest quality, for minimally processed sweet potatoes with orange pulp and cream pulp. Quality loss in minimally processed sweet potatoes occurred due to browning in cv. Mãe de Familia and ESAM1 and to whitening in cv.

Association of preharvest management with oxidative protection and enzymatic browning in minimally processed cassava.

The aim of this study was to examine oxidative protection and enzymatic browning in the storage of minimally processed cassava and their relationship with population density and harvest age. Population densities were 1.0, 1.

Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses.

The pulsed ultraviolet radiation (UV) has been used as an alternative strategy for the control of microorganisms in food. However, its application causes the browning of minimally processed fruits and vegetables. In order to control the browning of the 'Tommy Atkins' minimally processed mango and treated with UV (5.