http://ktisis.cut.ac.cy/handle/10488/4760 Search the Channel search http://ktisis.cut.ac.cy/simple-search http://ktisis.cut.ac.cy/handle/10488/7850 Title: Prunus<br/><br/>Authors: Manganaris, George A.; Vicente, Ariel R.; Crisosto, Carlos H.<br/><br/>Abstract: The main bioactive compounds (carotenoids, ascorbic acid, vitamin E, phenolic compounds, proanthocyanidins and tannins), phytonutrients, factors affecting bioactive compounds (genetic factors, cultural practices and environmental conditions, and storage and processing) of Prunus species are discussed. This book collectively discusses and reviews empirical data on health-promoting properties of major fresh produce types. It provides detailed information on identity, nature, bioavailablity, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties. In addition, chapters discuss the various methodologies for extraction, isolation, characterisation and quantification of bioactive compounds and the in vitro and in vivo anticancer assays. This book is an essential resource for researchers and students in food science, nutrition and fruit and vegetable production. http://ktisis.cut.ac.cy/handle/10488/7844 Title: Nutritional quality of fruits and vegetables<br/><br/>Authors: Manganaris, George A.; Vicente, Ariel R.; Crisosto, Carlos H.<br/><br/>Abstract: The nutritional value of fruits and vegetables depends on their composition, which shows a wide range of variation depending on the species, cultivar, and maturity stage. This chapter describes the general characteristics of the components of fruits and vegetables, related to their benefits as food sources. There are two types of acids, namely aliphatic (straight chain) and aromatic acids. The most abundant acids in fruits and vegetables are citric and malic (both aliphatic) acids. However, large amounts of tartaric acid occur in grapes. Malic acid is the major component in oranges and apples. The acid content of fruits and vegetables generally decreases during maturation. Aromatic organic acids occur in several fruits and vegetables, but in very low concentrations. Benzoic acid occurs in cranberries, quinic acid in bananas, and chlorogenic acid in potatoes. In general, vegetables are a richer source of minerals than fruits, but both vegetables and fruits are considered nutrient-dense foods in that they provide substantial amounts of micronutrients, such as minerals and vitamins, but relatively few calories. Minerals have both direct and indirect effects on human health. The direct effects of minerals focus on the consequences of their consumption on human nutrition, while the indirect effects refer to their incidence in fruit and vegetable quality and subsequent consumer acceptance. From a direct nutrition standpoint, potassium has the biggest presence in both fruits and vegetables, but nitrogen and calcium show major impacts on horticultural crop qual http://ktisis.cut.ac.cy/handle/10488/7829 Title: Systems biology approaches reveal new insights into mechanisms regulating fresh fruit quality<br/><br/>Authors: Manganaris, George A.; Bonghi, Claudio http://ktisis.cut.ac.cy/handle/10488/6847 Title: Effect of 1-methylcyclopropene and retain® on quality attributes of 'Kristali' pears after short or long term cold storage<br/><br/>Authors: Manganaris, George A.; Pantelidis, Georgios; Vasilakakis, Miltiadis<br/><br/>Abstract: The effect of prestorage treatment of ‘Kristali’ pears with two forms of 1-methylcyclopropene (1-MCP) and ReTain® on storage performance after various durations of cold storage with subsequent exposures at 20°C was studied. Treatments included immersion in water solutions of 1 mg/L 1-MCP concentration and of 1.28 mmol L-1 ReTain®, while gas treated fruits were enclosed in airtight plastic chambers for 20 h at 18°C with a 1-MCP concentration of 1 μl/L. Treated and non-treated (control) fruits were stored at 0°C for 0, 2, 4 or 6 months and then held for 4 days at 20°C. Control fruits, after 6 months cold storage and one day maintenance at 20°C, collapsed rapidly. Application of 1-MCP in enclosed area resulted in decreased ethylene and CO2 production (98 and 45%, respectively) during the four months of cold storage compared to the control. Both forms of 1-MCP delayed fruit softening to a greater extent than ReTain® did. L* values were higher in both forms of 1-MCP-treated fruits after 4 or 6 months of cold storage. Hue angle values were higher only in fruits treated with 1-MCP in enclosed areas after 2, 4 or 6 months of cold storage. Soluble solids content of all treated fruits were higher by 6-8% compared to control fruit after 4 or 6 months of cold storage. Chlorophyll content of the peel of fruits after 6 months cold storage was 30% higher in ReTain®-treated fruits. Total phenol content and antioxidant activity of all fruits decreased during cold storage, however, all values were higher in treated than in non treated fruits. Overall, our data indicated that when 1-MCP was provided in enclosed areas was the most effective and both forms of 1-MCP gave better quality fruits compared to ReTain®