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dc.contributor.authorArtés-Hernández, Francisco-
dc.contributor.authorArtés Calero, Francisco-
dc.contributor.authorTomás Barberán, Francisco-
dc.date.accessioned2009-03-05T13:23:21Z-
dc.date.available2009-03-05T13:23:21Z-
dc.date.issued2003-07-30-
dc.identifier.citationJournal of Agricultural and Food Chemistry 51(18): 5290-5295 (2003)en_US
dc.identifier.issn0021-8561-
dc.identifier.urihttp://hdl.handle.net/10261/11276-
dc.description6 pages, 1 figure, 2 tables.-- PMID: 12926872 [PubMed].-- Printed version published Aug 27, 2003.en_US
dc.description.abstractTen different gaseous treatments were evaluated for their efficacy in the keeping quality of cv. Napoleon table grapes during 38 days of storage at 0°C followed by 6 days of shelf life at 15°C in air. These storage methods included modified atmosphere packaging (MAP) with and without SO2 or natural fungicides (hexanal and hexenal), two controlled atmospheres (CA), and intermittent and continuous applications of O3. As a control, air atmosphere during cold storage was used. Most of the treatments applied kept the postharvest quality of the grapes, although the best results were obtained by the use of a MAP with 5 kPa of O2 plus 15 kPa of CO2 plus 80 kPa of N2. The total anthocyanin content at harvest was 170 ± 19 μg/g of fresh weight (fw) of grapes, which declined in most of the treatments applied and was reflected in the loss of red color. Peonidin 3-glucoside was detected at all sampling times as the major anthocyanin (always >50% from the total content). Treatments applied kept or decreased the total flavonol content from that measured at harvest (17 ± 1.4 μg/g of fw of berries). However, an increase of up to 2-fold in total stilbenoid content after shelf life for CA and O3 treatments was observed. At all sampling times for almost every treatment piceid concentration remained unaltered or slightly changed, whereas large increases were observed after shelf life for resveratrol (1.2 ± 0.6 μg/g of fw of grapes sampled at harvest), even up to 3- and 4-fold for O3-treated grapes and 2-fold for CA-treated ones. Therefore, improved techniques for the keeping quality of cv. Napoleon table grapes during long-term storage seem to maintain or enhance their antioxidant compound content.en_US
dc.description.sponsorshipWe are grateful to Frutas Maripí S.A. for providing table grapes, to Centro de Capacitaciones Agrarias (Molina de Segura, Murcia, Spain) for providing facilities, and to Drs. Ferreres and García-Viguera (CEBAS-CSIC, Murcia, Spain) for providing authentic samples of flavonoids. We are grateful to Spanish CICYT-FEDER (1FD-0760-C03-01) for financial support.en_US
dc.format.extent918459 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherAmerican Chemical Societyen_US
dc.rightsclosedAccessen_US
dc.subjectTable grapesen_US
dc.subjectModified atmosphere packagingen_US
dc.subjectControlled atmosphereen_US
dc.subjectOzoneen_US
dc.subjectSulfur dioxideen_US
dc.subjectHexanalen_US
dc.subjectHexenalen_US
dc.subjectAnthocyaninsen_US
dc.subjectFlavonolsen_US
dc.subjectResveratrolen_US
dc.subjectPiceiden_US
dc.subjectStilbenoidsen_US
dc.titleQuality and enhancement of bioactive phenolics in cv. Napoleon table grapes exposed to different postharvest gaseous treatmentsen_US
dc.typeartículoen_US
dc.identifier.doihttp://dx.doi.org/10.1021/jf030037d-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1021/jf030037den_US
dc.contributor.funderComisión Interministerial de Ciencia y Tecnología, CICYT (España)-
dc.contributor.funderEuropean Commission-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100007273es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
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