Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage
- Autores
- Denoya, Gabriela Inés; Pataro, Gianpiero; Ferrari, Giovanna
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, the effects of PL treatments on the physicochemical properties, total phenolic content, vitamin C, and antioxidant capacity of persimmons (Diospyros kaki L. cv. Vanilla) at two different maturity stages (unripe yellow-green and ripe orange-red) during postharvest storage were investigated. The fruit were exposed to PL treatments at a dose of 20 kJ m−2 and 60 kJ m−2. Untreated and treated samples were allowed to ripe in dark conditions at 15 ± 1 °C for up to 6 d. The effects of PL treatments on the color, total soluble solids (TSS) as well as on total phenolic content, vitamin C and antioxidant capacity by three different methods were evaluated during storage and compared with those of untreated samples. Results showed that the physicochemical properties (color and TSS) and vitamin C content of the fruit were not affected by the PL treatments over the storage period. On the other hand, the total phenols content and the antioxidant capacity were significantly (p < 0.05) affected by the treatments. Considering that these parameters were related to the soluble tannins in persimmons and these compounds are related to the astringency of these fruit, this work encourages the research of the potential application of PL as a de-astringency method for persimmons.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Pataro, Gianpiero. Universidad de Salerno. Departamento de Ingeniería Industrial; Italia.
Ferrari, Giovanna. Universidad de Salerno. ProdAl scarl; Italia. Universidad de Salerno. Departamento de Ingeniería Industrial; Italia. - Fuente
- Postharvest Biology and Technology 160 : 111055 (2020)
- Materia
-
Diospyros kaki
Light Regimes
Colour
Phenols
Ascorbic Acid
Antioxidants
Caqui del Japón
Regimenes de Luz
Color
Fenol
Ácido ascórbico - Vitamina C
Antioxidantes
Persimmons
Pulsed Lighting
Caquis
Luz Pulsada - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/7021
Ver los metadatos del registro completo
| id |
INTADig_21f196678b278fc58e4d5030223c56ae |
|---|---|
| oai_identifier_str |
oai:localhost:20.500.12123/7021 |
| network_acronym_str |
INTADig |
| repository_id_str |
l |
| network_name_str |
INTA Digital (INTA) |
| spelling |
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storageDenoya, Gabriela InésPataro, GianpieroFerrari, GiovannaDiospyros kakiLight RegimesColourPhenolsAscorbic AcidAntioxidantsCaqui del JapónRegimenes de LuzColorFenolÁcido ascórbico - Vitamina CAntioxidantesPersimmonsPulsed LightingCaquisLuz PulsadaPulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, the effects of PL treatments on the physicochemical properties, total phenolic content, vitamin C, and antioxidant capacity of persimmons (Diospyros kaki L. cv. Vanilla) at two different maturity stages (unripe yellow-green and ripe orange-red) during postharvest storage were investigated. The fruit were exposed to PL treatments at a dose of 20 kJ m−2 and 60 kJ m−2. Untreated and treated samples were allowed to ripe in dark conditions at 15 ± 1 °C for up to 6 d. The effects of PL treatments on the color, total soluble solids (TSS) as well as on total phenolic content, vitamin C and antioxidant capacity by three different methods were evaluated during storage and compared with those of untreated samples. Results showed that the physicochemical properties (color and TSS) and vitamin C content of the fruit were not affected by the PL treatments over the storage period. On the other hand, the total phenols content and the antioxidant capacity were significantly (p < 0.05) affected by the treatments. Considering that these parameters were related to the soluble tannins in persimmons and these compounds are related to the astringency of these fruit, this work encourages the research of the potential application of PL as a de-astringency method for persimmons.Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Pataro, Gianpiero. Universidad de Salerno. Departamento de Ingeniería Industrial; Italia.Ferrari, Giovanna. Universidad de Salerno. ProdAl scarl; Italia. Universidad de Salerno. Departamento de Ingeniería Industrial; Italia.Elsevier2020-04-02T12:25:23Z2020-04-02T12:25:23Z2019-10-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7021https://www.sciencedirect.com/science/article/abs/pii/S09255214193039410925-5214https://doi.org/10.1016/j.postharvbio.2019.111055Postharvest Biology and Technology 160 : 111055 (2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:55Zoai:localhost:20.500.12123/7021instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:55.325INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
| dc.title.none.fl_str_mv |
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage |
| title |
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage |
| spellingShingle |
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage Denoya, Gabriela Inés Diospyros kaki Light Regimes Colour Phenols Ascorbic Acid Antioxidants Caqui del Japón Regimenes de Luz Color Fenol Ácido ascórbico - Vitamina C Antioxidantes Persimmons Pulsed Lighting Caquis Luz Pulsada |
| title_short |
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage |
| title_full |
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage |
| title_fullStr |
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage |
| title_full_unstemmed |
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage |
| title_sort |
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage |
| dc.creator.none.fl_str_mv |
Denoya, Gabriela Inés Pataro, Gianpiero Ferrari, Giovanna |
| author |
Denoya, Gabriela Inés |
| author_facet |
Denoya, Gabriela Inés Pataro, Gianpiero Ferrari, Giovanna |
| author_role |
author |
| author2 |
Pataro, Gianpiero Ferrari, Giovanna |
| author2_role |
author author |
| dc.subject.none.fl_str_mv |
Diospyros kaki Light Regimes Colour Phenols Ascorbic Acid Antioxidants Caqui del Japón Regimenes de Luz Color Fenol Ácido ascórbico - Vitamina C Antioxidantes Persimmons Pulsed Lighting Caquis Luz Pulsada |
| topic |
Diospyros kaki Light Regimes Colour Phenols Ascorbic Acid Antioxidants Caqui del Japón Regimenes de Luz Color Fenol Ácido ascórbico - Vitamina C Antioxidantes Persimmons Pulsed Lighting Caquis Luz Pulsada |
| dc.description.none.fl_txt_mv |
Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, the effects of PL treatments on the physicochemical properties, total phenolic content, vitamin C, and antioxidant capacity of persimmons (Diospyros kaki L. cv. Vanilla) at two different maturity stages (unripe yellow-green and ripe orange-red) during postharvest storage were investigated. The fruit were exposed to PL treatments at a dose of 20 kJ m−2 and 60 kJ m−2. Untreated and treated samples were allowed to ripe in dark conditions at 15 ± 1 °C for up to 6 d. The effects of PL treatments on the color, total soluble solids (TSS) as well as on total phenolic content, vitamin C and antioxidant capacity by three different methods were evaluated during storage and compared with those of untreated samples. Results showed that the physicochemical properties (color and TSS) and vitamin C content of the fruit were not affected by the PL treatments over the storage period. On the other hand, the total phenols content and the antioxidant capacity were significantly (p < 0.05) affected by the treatments. Considering that these parameters were related to the soluble tannins in persimmons and these compounds are related to the astringency of these fruit, this work encourages the research of the potential application of PL as a de-astringency method for persimmons. Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Pataro, Gianpiero. Universidad de Salerno. Departamento de Ingeniería Industrial; Italia. Ferrari, Giovanna. Universidad de Salerno. ProdAl scarl; Italia. Universidad de Salerno. Departamento de Ingeniería Industrial; Italia. |
| description |
Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, the effects of PL treatments on the physicochemical properties, total phenolic content, vitamin C, and antioxidant capacity of persimmons (Diospyros kaki L. cv. Vanilla) at two different maturity stages (unripe yellow-green and ripe orange-red) during postharvest storage were investigated. The fruit were exposed to PL treatments at a dose of 20 kJ m−2 and 60 kJ m−2. Untreated and treated samples were allowed to ripe in dark conditions at 15 ± 1 °C for up to 6 d. The effects of PL treatments on the color, total soluble solids (TSS) as well as on total phenolic content, vitamin C and antioxidant capacity by three different methods were evaluated during storage and compared with those of untreated samples. Results showed that the physicochemical properties (color and TSS) and vitamin C content of the fruit were not affected by the PL treatments over the storage period. On the other hand, the total phenols content and the antioxidant capacity were significantly (p < 0.05) affected by the treatments. Considering that these parameters were related to the soluble tannins in persimmons and these compounds are related to the astringency of these fruit, this work encourages the research of the potential application of PL as a de-astringency method for persimmons. |
| publishDate |
2019 |
| dc.date.none.fl_str_mv |
2019-10-24 2020-04-02T12:25:23Z 2020-04-02T12:25:23Z |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
http://hdl.handle.net/20.500.12123/7021 https://www.sciencedirect.com/science/article/abs/pii/S0925521419303941 0925-5214 https://doi.org/10.1016/j.postharvbio.2019.111055 |
| url |
http://hdl.handle.net/20.500.12123/7021 https://www.sciencedirect.com/science/article/abs/pii/S0925521419303941 https://doi.org/10.1016/j.postharvbio.2019.111055 |
| identifier_str_mv |
0925-5214 |
| dc.language.none.fl_str_mv |
eng |
| language |
eng |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/restrictedAccess |
| eu_rights_str_mv |
restrictedAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Elsevier |
| publisher.none.fl_str_mv |
Elsevier |
| dc.source.none.fl_str_mv |
Postharvest Biology and Technology 160 : 111055 (2020) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
| reponame_str |
INTA Digital (INTA) |
| collection |
INTA Digital (INTA) |
| instname_str |
Instituto Nacional de Tecnología Agropecuaria |
| repository.name.fl_str_mv |
INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria |
| repository.mail.fl_str_mv |
tripaldi.nicolas@inta.gob.ar |
| _version_ |
1844619143194607616 |
| score |
12.559606 |