AI Article Synopsis
Article Abstract
The content and composition of pigments and CIELab color properties in fruits ripened in the field were compared with those obtained in ground paprika produced from green pepper fruits after postharvest ripening for 15 days in a greenhouse under different conditions. Obtained data for pigment content, composition, and esterification rate have shown that the processes of pigment biosynthesis in fruits ripened under greenhouse conditions are different from those occurring in fruits naturally matured in the field: the red/yellow pigment ratio (3:1) in greenhouse-ripened fruits is much higher than in naturally ripened pepper in breaker (1:1) and also in faint red (2:1) ripening stages from the field. Additionally, during the postharvest ripening of green pepper in the greenhouse esterification processes are less expressed than during the ripening of the fruits in the field. Postharvest ripening under natural daylight resulted in higher content of red pigments, followed by higher ASTA value.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/jf400424a | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Time-series analysis reveals metabolic and transcriptional dynamics during mulberry fruit development and ripening.
Int J Biol Macromol
January 2025
Sericultural Research Institute, Sichuan Academy of Agricultural Sciences, Nanchong, Sichuan, China; Institute of Special Economic Animal and Plant, Sichuan Academy of Agricultural Sciences, Nanchong, Sichuan, China. Electronic address:
Understanding the global transcriptomic and metabolic changes during mulberry growth and development is essential for the enhancing fruit quality and optimizing breeding strategies. By integrating phenotypic, metabolomic, and transcriptomic data across 18 developmental and ripening stages of Da10 mulberry fruit, a global map of gene expression and metabolic changes was generated. Analysis revealed a gradual progression of morphological, metabolic, and transcriptional changes throughout the development and ripening phases.
View Article and Find Full Text PDFYellow Pitahaya ( Haw.): The Less Known of the Pitahayas.
Foods
January 2025
Deparement of Applied Biology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
Pitahaya or dragon fruit is an exotic fruit native to Mesoamerica and is cultivated in several regions of the world. In recent years, pitahaya has become increasingly in demand, firstly, for its good nutritional and organoleptic qualities and, secondly, for its richness in antioxidants and bioactive compounds. Spain has opted for new tropical crops, and among them, pitahaya is one of the most planted in recent years.
View Article and Find Full Text PDFDkGASA4 plays a role in the postharvest softening of persimmon fruit regulated by gibberellin.
Plant Physiol Biochem
January 2025
Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang, 315100, China; Hwamei College of Life and Health Sciences, Zhejiang Wanli University, Ningbo, Zhejiang, 315100, China. Electronic address:
Gibberellin (GA) is one of the crucial plant hormones involved in fruit ripening regulation. GASA genes, which respond to GA and encode cysteine-rich peptides, are prevalent in plants. While the GASA gene family has been identified in various plants, its role in persimmon fruit ripening remains unclear.
View Article and Find Full Text PDFNano selenium modulates ripening of Capsicum fruit under postharvest storage: Cellular redox and related physiological characteristics.
Food Chem
January 2025
Department of Botany, University of Gour Banga, Malda 732103, West Bengal, India.
In the background of antioxidation properties of selenium (Se) in plants, the role of nano‑selenium (Se-NPs) was justified in the modulation of Capsicum fruit ripening. In our study, exogenous application of 8 mg L Se-NPs on fruits through 7 days (D) of postharvest storage regulated decay rate, water loss and fruit coat firmness. Se-NPs recovered fruit coat damages with reduction of ion leakage, lipid oxidation, and accumulation of polyamines.
View Article and Find Full Text PDFWidely targeted metabolomics analysis reveals dynamic changes in metabolites of 'Hass' avocado during postharvest ripening period.
Food Chem
January 2025
State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, PR China. Electronic address:
Avocado (Persea americana Mill) is a climacteric fruit harvested at the green stage that ripens postharvest to become edible. The 'Hass' cultivar, known for its rich, buttery flavor and pear-shaped appearance, was studied for metabolite changes during postharvest ripening using UPLC-MS/MS approach. The 16-day ripening period could be divided into three stages: evolution (days 1-9), edible ripe (days 10-15) and overripe (day 16).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!