Improving the nutritional value and extending shelf life of red guava by adding calcium chloride
Luiza Rocha RibeiroSarita LeonelJackson Mirellys Azevêdo SouzaÉmerson Loli GarciaMagali LeonelLaís Naiara Honorato MonteiroMarcelo de Souza SilvaRafael Bibiano Ferreira
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Abstract:
The high nutritional value of guavas is much appreciated and valued by consumers but extending the shelf life of these fruits is one of the most crucial factors to increase their commercialization. The present study aimed to evaluate the effects of the pre-harvest application of calcium chloride (0, 0.5, 1.0, 1.5, and 2%) on guava fruits and to evaluate the quality characteristics of the fruits during storage (0, 2, 4, and 6 days). The results showed that the pre-harvest sprays of 1.0% CaCl2 led to an increase in the levels of calcium in the fruits (0.82 g kg−1). The application of 1.0% CaCl2 also promoted 40% increase in ascorbic acid content after harvest (196.5 mg 100 g−1). The lowest weight loss and rot incidence occurred at 1.0% CaCl2. In addition, there was a decrease in the action of pectinmethylesterase and polygalacturonase in storage. Thus, the pre-harvest application of 1.0% CaCl2 in the red guava can preserve the quality of the fruit and increase the nutritional value.Keywords:
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This chapter contains sections titled: Introduction Nomenclature Enzymic Hydrolysis of Pectic Substances Pectinesterase (General Characteristics) Polygalacturonase (General Characteristics) Pectic Enzymes Other Than Pectinesterase and Polygalacturonase Use and Control of Pectic Enzymes Production of Pectic Enzymes
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Pectolytic enzymes of Fusarium roseum were differentially induced at pH 3.5 and 6.5 in solutions of specific pectic substances. Endopolygalacturonase was induced in 0.02 M mucic acid and 1% polygalacturonic acid solutions at pH 6.5 and also in a 1% pectin solution at pH 3.5. Endopolymethylgalacturonase was induced in a 1% pectin solution at pH 6.5. In addition, pectinesterase and endopectin methyl-trans-eliminase were induced in 1% pectin solutions at pH 3.5 and 6.5, respectively.Inclusion of 0.005 M CaCl 2 in reaction mixtures inhibited the degradation of polygalacturonic acid by mucic and polygalacturonic acid induced polygalacturonase. In contrast, the breakdown of pectin by the pectinesterase and polygalacturonase induced in 1% pectin solutions, pH 3.5, was stimulated.
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High-pressure processing (HPP) can inactivate pathogenic microorganisms and degradative enzymes without the use of heat, thereby minimizing the destruction of flavors, nutrients, and other quality attributes. Lipoxygenase plays a role in the off-flavor production of tomatoes, whereas pectinesterase and polygalacturonase impact tomato texture. The purpose of this study was to determine HPP's ability to inactivate lipoxygenase, pectinesterase, and polygalacturonase in diced tomatoes. Processing conditions used were 400, 600, and 800 MPa for 1, 3, and 5 min at 25 and 45 °C. The magnitude of applied pressure had a significant effect on inactivating lipoxygenase and polygalacturonase (p < 0.05), with complete loss of activity occurring at 800 MPa. Pectinesterase was very resistant to pressure treatment. Percent soluble solids, pH, titratable acidity, and color a/b values did not differ significantly among the high-pressure-processed samples as compared to the control, but color L values increased. This change in L values was not considered of practical importance. Apparent protein content decreased in the pressure-processed samples, due possibly to protein denaturation, loss of solubility, and/or a decrease in dye binding sites to assay protein content. Keywords: Tomato; high-pressure processing; polygalacturonase; pectinesterase; lipoxygenase
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ABSTRACT Chilling injury symptoms do not appear in nonripe peaches ( Prunus persica L.) while stored at low temperatures, but a dry‐mealy texture (woolliness) appears in chill‐injured fruits after ripening. Reduced pectinesterase and polygalacturonase activities were associated with reduced juiciness, reduced levels of water soluble pectins, poor texture and enhanced levels of insoluble pectins in peaches which were ripened after storage at 1°C for more than 3 wk. Pectinesterase and polygalacturonase activities and levels of pectic substances were unaltered in nonripened fruits held at 1°C. Fruits transferred to 20°C for 24 or 48 hr after 1 and 3 or 2 and 4 wk of storage at 1°C did not exhibit woolliness after 5.5 wk of storage. Warming for 12 hr was inadequate to prevent the development of woolliness. The effect of intermittent warming on providing a desirable texture in subsequently ripened fruits was related to enhanced pectinesterase and polygalacturonase activities. Low temperatures appeared to induce this physiological disorder by reducing the capacity to provide adequate levels of pectin‐esterase and polygalacturonase during subsequent ripening at nonchilling temperatures. Intermittent warming appeared to prevent injury by protecting the capacity to produce adequate levels of pectolytic enzymes during ripening.
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