Prediction of the ripening stages of papayas using discriminant analysis and support vector machine algorithms.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11669
Abstract: BACKGROUND Evaluation of the quality properties of papaya becomes essential due to the acceleration of the fruit shelf-life senescence and the deterioration factor of the expected postharvest operations. In this study, the colour features in… read more here.
Keywords: rgb normalised; machine; classification; ripening stages ... See more keywords
Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9498
Abstract: BACKGROUND Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to vegetable oils with such properties have been studied. We determined the chemical compounds of… read more here.
Keywords: oxidative stability; ripening stages; byrsonima cydoniifolia; ripe fruits ... See more keywords
Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2776-4
Abstract: Packing tissue between and around the kernel halves just turning brown (PTB) is a phenological indicator of kernel ripening at harvest in walnuts. The effect of three ripening stages (Pre-PTB, PTB and Post-PTB) on kernel… read more here.
Keywords: ripening stages; ptb; kernel quality; pre ptb ... See more keywords
Exploring a volatomic-based strategy for a fingerprinting approach of Vaccinium padifolium L. berries at different ripening stages.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.10.049
Abstract: The effect of ripening on the evolution of the volatomic pattern from endemic Vaccinium padifolium L. (Uveira) berries was investigated using headspace-solid phase microextraction (HS-SPME) followed by gas chromatography/quadrupole-mass spectrometry (GC-qMS) and multivariate statistical analysis… read more here.
Keywords: higher alcohols; exploring volatomic; ripening stages; vaccinium padifolium ... See more keywords
Aliphatic organic acids and sugars in seven edible ripening stages of juçara fruit (Euterpe edulis Martius)
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103683
Abstract: Abstract In this study, citric acid, malonic acid, malic acid, fructose, and glucose were detected by a capillary electrophoresis system in seven edible ripening stages of jucara fruits. Citric acid (275.4 to 500.1 mg 100 g-1)… read more here.
Keywords: ripening stages; edible ripening; aliphatic organic; seven edible ... See more keywords
Evaluation of fruit characteristics of various organically-grown goji berry (Lycium barbarum L., Lycium chinense Miller) species during ripening stages
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2021.103846
Abstract: Abstract The fruits of three Lycium barbarum genotypes (HZR1, HZR2, HZR3) and a Lycium chinense genotype (M1 ALTUNI) harvested at various ripening stages (green, unripe, ripe) were compared based on some pomological properties (fruit length,… read more here.
Keywords: goji berry; lycium barbarum; lycium chinense; lycium ... See more keywords
Bioactive compounds and antioxidant activity of buriti fruits, during the postharvest, harvested at different ripening stages
Sign Up to like & getrecommendations! Published in 2018 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2017.08.045
Abstract: Abstract The buriti ( Mauritia flexuosa L.f.) is a highly nutritious fruit with a yellowish-orange pulp and a bittersweet taste. Its endocarp is surrounded by a spongy material made of starch and oil, while the… read more here.
Keywords: antioxidant activity; ripening stages; different ripening; buriti fruits ... See more keywords
Changes of phytochemicals and antioxidant capacity of banana peel during the ripening process; with and without ethylene treatment
Sign Up to like & getrecommendations! Published in 2019 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2019.04.043
Abstract: Abstract Banana peel is a by-product from the food industry, which is rich in dietary fiber and phenolic compounds. It is hypothesised that physicochemical and antioxidant properties of banana peel are significantly changed through different… read more here.
Keywords: without ethylene; peel; ethylene treatment; banana peel ... See more keywords
Evaluating Provitamin A Carotenoids and Polar Metabolite Compositions during the Ripening Stages of the Agung Semeru Banana (Musa paradisiaca L. AAB)
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Science"
DOI: 10.1155/2020/8503923
Abstract: Banana cultivars that are rich in provitamin A carotenoids and other nutrients may offer a potential food source to help alleviate vitamin A deficiencies, particularly in developing countries. The local plantain type banana, Agung Semeru… read more here.
Keywords: banana; ripening stages; agung semeru; musa paradisiaca ... See more keywords
Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages
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DOI: 10.3390/app10165661
Abstract: Changes in the biochemistry and flavor of Shine Muscat grapes at different ripening stages (RS) were analyzed to identify factors affecting these characteristics. The yellowness index values were 45.1, 49.4, and 50.2 in the ripening… read more here.
Keywords: ripening stages; different ripening; shine muscat; flavor ... See more keywords
Composition and Antioxidant Activity of Anthocyanins and Non-Anthocyanin Flavonoids in Blackberry from Different Growth Stages
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11182902
Abstract: The high nutritional value and unique flavor of blackberries make them a popular food choice among consumers. Anthocyanin content (AC) and non-anthocyanin flavonoid content (NAFC) are important functional components in blackberry. We tested the AC,… read more here.
Keywords: antioxidant activity; composition antioxidant; ripening stages; stage ... See more keywords