Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/6454
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dc.contributor.authorVasilakakis, Miltiadis-
dc.contributor.authorMignani, Ilaria-
dc.contributor.authorManganaris, George A.-
dc.contributor.otherΒασιλακάκης, Μιλτιάδης-
dc.contributor.otherΜαγγανάρης, Γιώργος Α.-
dc.date.accessioned2013-01-10T12:21:10Zen
dc.date.accessioned2013-05-16T06:25:04Z-
dc.date.accessioned2015-12-02T10:17:42Z-
dc.date.available2013-01-10T12:21:10Zen
dc.date.available2013-05-16T06:25:04Z-
dc.date.available2015-12-02T10:17:42Z-
dc.date.issued2008-
dc.identifier.citationFood science and technology international, volume 14, issue 4, 2008, pages 385-391en_US
dc.identifier.issn10820132-
dc.identifier.urihttp://ktisis.cut.ac.cy/handle/10488/6454-
dc.description.abstractA comparative study between melting flesh peach fruit (Prunus persica L. Batsch cvs. Royal Glory and Morettini No 2) with contrasting tissue firmness during their on-tree ripening was conducted. Such fruit were cold stored (0 °C) for 4 and 6 weeks, and subsequently transferred at 25 °C (shelf life) for up to 5 days and evaluated for quality attributes and cell wall physicochemical properties. Data were partly unexpected, since fruit of the soft cultivar (Morettini No 2) were characterized by lower exo- and endo-PG activity, lower amounts of ethylene evolution, as well as higher amounts of endogenous calcium bound in the cell wall compared to fruit of the firmer cultivar (Royal Glory). These differences may be attributed to the incidence of chilling injury symptoms, evident as loss of juiciness in Morettini No 2 fruit, while Royal Glory fruit were characterized by acceptable appearance and eating quality even after 6 weeks cold storage plus 5 days shelf life, as the fruit softened gradually without cell rupture. Overall results showed that no direct relationship between cell wall physicochemical properties and sensory attributes can be established, indicating the complexity of peach fruit ripening. Since fruit of both cultivars presented similar tissue firmness after 5 days shelf life an attempt to distinguish normal peach fruit softening from cell rupture-chilling injury also has been made in the current studyen_US
dc.language.isoenen_US
dc.publisherSage Publicationsen
dc.relation.ispartofFood science and technology internationalen_US
dc.rights© SAGE Publications 2008en_US
dc.subjectFruitsen_US
dc.subjectCalciumen_US
dc.subjectPeachen_US
dc.subjectPectinen_US
dc.subjectFruit--Ripeningen_US
dc.subjectCellsen_US
dc.subjectCold storageen_US
dc.subjectCytologyen_US
dc.subjectPrunusen_US
dc.titleCell wall physicochemical properties as indicators of peach quality during fruit ripening after cold storageen_US
dc.typeArticleen_US
dc.affiliationAristotle University of Thessalonikien
dc.collaborationAristotle University of Thessalonikien_US
dc.collaborationUniversit degli Studi di Milanoen_US
dc.collaborationTechnological Educational Instituteen_US
dc.subject.categoryAGRICULTURAL SCIENCESen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.subject.categoryOther Agricultural Sciencesen_US
dc.journalsSubscription Journalen_US
dc.countryGreeceen_US
dc.countryItalyen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1177/1082013208097251en_US
dc.dept.handle123456789/54en
cut.common.academicyear2008-2009en_US
item.fulltextNo Fulltext-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.grantfulltextnone-
item.languageiso639-1en-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0002-5849-6104-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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