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Adel A Kader - One of the best experts on this subject based on the ideXlab platform.
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antioxidant capacities phenolic compounds carotenoids and vitamin c contents of nectarine peach and plum cultivars from california
Journal of Agricultural and Food Chemistry, 2002Co-Authors: Francisco A Tomasbarberan, Betty Hesspierce, Adel A KaderAbstract:Genotypic variation in composition and antioxidant activity was evaluated using 25 cultivars, 5 each of white-flesh Nectarines, yellow-flesh Nectarines, white-flesh peaches, yellow-flesh peaches, and plums, at the ripe (ready-to-eat) stage. The ranges of total ascorbic acid (vitamin C) (in mg/100 g of fresh weight) were 5−14 (white-flesh Nectarines), 6−8 (yellow-flesh Nectarines), 6−9 (white-flesh peaches), 4−13 (yellow-flesh peaches), and 3−10 (plums). Total carotenoids concentrations (in μg/100 g of fresh weight) were 7−14 (white-flesh Nectarines), 80−186 (yellow-flesh Nectarines), 7−20 (white-flesh peaches), 71−210 (yellow-flesh peaches), and 70−260 (plums). Total phenolics (in mg/100 g of fresh weight) were 14−102 (white-flesh Nectarines), 18−54 (yellow-flesh Nectarines), 28−111 (white-flesh peaches), 21−61 (yellow-flesh peaches), and 42−109 (plums). The contributions of phenolic compounds to antioxidant activity were much greater than those of vitamin C and carotenoids. There was a strong correlation...
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hplc dad esims analysis of phenolic compounds in Nectarines peaches and plums
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Francisco A Tomasbarberan, Betty Hesspierce, Paedar Cremin, Andrew L Waterhouse, Adel A KaderAbstract:The phenolic compounds of 25 peach, nectarine, and plum cultivars were studied and quantified by HPLC−DAD−ESIMS. Hydroxycinnamates, procyanidins, flavonols, and anthocyanins were detected and quantified. White and yellow flesh Nectarines and peaches, and yellow and red plums, were analyzed at two different maturity stages with consideration of both peel and flesh tissues. HPLC−MS analyses allowed the identification of procyanidin dimers of the B- and A-types, as well as the presence of procyanidin trimers in plums. As a general rule, the peel tissues contained higher amounts of phenolics, and anthocyanins and flavonols were almost exclusively located in this tissue. No clear differences in the phenolic content of Nectarines and peaches were detected or between white flesh and yellow flesh cultivars. There was no clear trend in phenolic content with ripening of the different cultivars. Some cultivars, however, had a very high phenolic content. For example, the white flesh nectarine cultivar Brite Pearl (35...
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HPLC-DAD-ESIMS Analysis of phenolic compounds in Nectarines, peaches, and plums
Journal of agricultural and food chemistry, 2001Co-Authors: Francisco A. Tomás-barberán, Paedar Cremin, Andrew L Waterhouse, María I. Gil, Betty Hess-pierce, Adel A KaderAbstract:The phenolic compounds of 25 peach, nectarine, and plum cultivars were studied and quantified by HPLC-DAD-ESIMS. Hydroxycinnamates, procyanidins, flavonols, and anthocyanins were detected and quantified. White and yellow flesh Nectarines and peaches, and yellow and red plums, were analyzed at two different maturity stages with consideration of both peel and flesh tissues. HPLC-MS analyses allowed the identification of procyanidin dimers of the B- and A-types, as well as the presence of procyanidin trimers in plums. As a general rule, the peel tissues contained higher amounts of phenolics, and anthocyanins and flavonols were almost exclusively located in this tissue. No clear differences in the phenolic content of Nectarines and peaches were detected or between white flesh and yellow flesh cultivars. There was no clear trend in phenolic content with ripening of the different cultivars. Some cultivars, however, had a very high phenolic content. For example, the white flesh nectarine cultivar Brite Pearl (350-460 mg/kg hydroxycinnamates and 430-550 mg/kg procyanidins in flesh) and the yellow flesh cv. Red Jim (180-190 mg/kg hydroxycinnamates and 210-330 mg/kg procyanidins in flesh), contained 10 times more phenolics than cultivars such as Fire Pearl (38-50 mg/kg hydroxycinnamates and 23-30 mg/kg procyanidins in flesh). Among white flesh peaches, cultivars Snow King (300-320 mg/kg hydroxycinnamates and 660-695 mg/kg procyanidins in flesh) and Snow Giant (125-130 mg/kg hydroxycinnamates and 520-540 mg/kg procyanidins in flesh) showed the highest content. The plum cultivars Black Beaut and Angeleno were especially rich in phenolics.
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effects of fruit ripeness and storage temperature on the deterioration rate of fresh cut peach and nectarine slices
Hortscience, 1998Co-Authors: James R Gorny, Betty Hesspierce, Adel A KaderAbstract:The effects of fruit ripeness and postcutting storage temperature on the deterioration rate of fresh-cut 'Flavorcrest' peaches and 'Zee Grand' Nectarines [Prunus persica (L.) Batsch] were investigated. Based on visual quality, peach and nectarine slices from mature-green fruit (>40-53 N flesh firmness) had the longest shelf-life (8 days at 0 °C for peaches and 8 d at 0, 5, or 10 °C for Nectarines). However, slices from mature-green peaches and Nectarines as well as partially ripe peaches (>27-40 N flesh firmness) failed to soften to acceptable eating quality when held at 0 or 5 °C. Slices from overripe peach and nectarine fruit (0-13 N flesh firmness) were organoleptically acceptable at the time of cutting, but based on visual quality had a shelf-life of only 2 days or less (peach) or 3 to 6 days (nectarine) when stored at 0, 5, or 10 °C. The optimal ripeness for preparing fresh-cut peach slices was the ripe (>13-27 N flesh firmness) stage and these slices at 0 °C and 90% to 95% relative humidity (RH) had a shelf-life of 6 days, while retaining good eating quality. The optimal ripeness for preparing fresh-cut nectarine slices was the partially ripe (>27-49 N) or ripe (>13-27N flesh firmness) stages and these slices at 0 °C and 90% to 95% RH had a shelf-life of 8 days, while retaining good eating quality.
Christophe Aubert - One of the best experts on this subject based on the ideXlab platform.
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effects of storage temperature storage duration and subsequent ripening on the physicochemical characteristics volatile compounds and phytochemicals of western red nectarine prunus persica l batsch
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Christophe Aubert, P Bony, Guillaume Chalot, Pierre Landry, Sebastien LurolAbstract:Western Red Nectarines, harvested at commercial maturity, were stored for up to 20 days at 1, 4, or 8 °C and then transferred to 25 °C for 0 or 4 days. The main physicochemical attributes, phytochemicals, and volatile compounds were then determined. During storage and ripening, firmness, titratable acidity, organic acids, and C6 volatile compounds decreased, whereas ethylene production, lactones, and C13 norisoprenoids greatly increased. Soluble solids content, sugars, and polyphenols remained quite constant during both stages. During storage, vitamin C decreased and carotenoids did not significantly change, whereas both greatly increased during ripening. Increased time of low-temperature storage has been found to decrease lactones and C13 norisoprenoids in nectarine and, consequently, to limit its aroma during maturation. Finally, Western Red nectarine was found hardly chilling injury sensitive, and trends for sugars, polyphenols and lactones observed in this study were contrary to those generally report...
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effects of storage temperature storage duration and subsequent ripening on the physicochemical characteristics volatile compounds and phytochemicals of western red nectarine prunus persica l batsch
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Christophe Aubert, P Bony, Guillaume Chalot, Pierre Landry, Sebastien LurolAbstract:Western Red Nectarines, harvested at commercial maturity, were stored for up to 20 days at 1, 4, or 8 °C and then transferred to 25 °C for 0 or 4 days. The main physicochemical attributes, phytochemicals, and volatile compounds were then determined. During storage and ripening, firmness, titratable acidity, organic acids, and C6 volatile compounds decreased, whereas ethylene production, lactones, and C13 norisoprenoids greatly increased. Soluble solids content, sugars, and polyphenols remained quite constant during both stages. During storage, vitamin C decreased and carotenoids did not significantly change, whereas both greatly increased during ripening. Increased time of low-temperature storage has been found to decrease lactones and C13 norisoprenoids in nectarine and, consequently, to limit its aroma during maturation. Finally, Western Red nectarine was found hardly chilling injury sensitive, and trends for sugars, polyphenols and lactones observed in this study were contrary to those generally reported in the literature for chilling-injured fruit.
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investigation of bound aroma constituents of yellow fleshed Nectarines prunus persica l cv springbright changes in bound aroma profile during maturation
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Christophe Aubert, Christian Ambid, Raymond L Baumes, Ziya GunataAbstract:Glycosidically bound volatile constituents of yellow-fleshed clingstone Nectarines (cv. Springbright) were identified and quantified at three stages of maturity. Glycoconjugates were isolated by LC on a C18 reversed phase column with methanol elution followed by hydrolysis with a commercial pectinase enzyme. Forty-five bound aglycons were identified for the first time in yellow-fleshed nectarine. Thirty were terpene derivatives, and the most abundant ones were (E)- and (Z)-furan linalool oxides, linalool, α-terpineol, (E)-pyran linalool oxide, 3,7-dimethylocta-1,5-diene-3,7-diol, linalool hydrate, 8-hydroxy-6,7-dihydrolinalool, (E)- and (Z)-8-hydroxylinalools, and (E)- and (Z)-8-hydroxygeraniols. The group of C13 norisoprenoids included 3-hydroxy-β-damascone, 3-hydroxy-7,8-dihydro-β-ionone, 3-oxo-α-ionol, 3-hydroxy-7,8-dihydro-β-ionol, 3-hydroxy-β-ionone, 3-oxo-7,8-dihydro-α-ionol, 3-hydroxy-5,6-epoxy-β-ionone, 3-oxo-retro-α-ionol (isomers I and II), 3-hydroxy-7,8-dehydro-β-ionol, 4,5-dihydrovomifoliol, a...
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changes in physicochemical characteristics and volatile constituents of yellow and white fleshed Nectarines during maturation and artificial ripening
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Christophe Aubert, Christian Ambid, Ziya Gunata, Raymond L BaumesAbstract:Changes in the volatile composition during maturation and artificial ripening of yellow-fleshed Nectarines were investigated by means of GC-FID and GC-MS over three years (1999-2001). Unripe and commercially ripe fruits were placed in ripening chambers until complete ripening and compared to tree-ripe Nectarines. Firmness, weight, soluble solids (SS), titratable acidity (TA), SS/TA ratio, organic acids, and sugars were also determined. Furthermore, the tree-ripe and artificially ripened yellow-fleshed Nectarines were subjected to sensory analysis by a taste panel. In 2001, a similar experiment on white-fleshed Nectarines (cv. Vermeil) was performed to compare with the results obtained on yellow-fleshed Nectarines. Levels of volatiles compounds, in particular, lactones and C(13) norisoprenoids, were found to be the same or higher in the artificially ripened Nectarines compared with the tree-ripe Nectarines. In addition, no significant difference was observed for sweetness, sourness, and the intensities of "peach odors" or "peach aroma" in the sensory analysis between the tree-ripe samples and the artificially ripened Nectarines. However, in the latter the levels of SS and the SS/TA ratio were very close to those observed in the initial unripe samples and significantly lower than those observed in tree-ripe Nectarines.
Sebastien Lurol - One of the best experts on this subject based on the ideXlab platform.
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effects of storage temperature storage duration and subsequent ripening on the physicochemical characteristics volatile compounds and phytochemicals of western red nectarine prunus persica l batsch
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Christophe Aubert, P Bony, Guillaume Chalot, Pierre Landry, Sebastien LurolAbstract:Western Red Nectarines, harvested at commercial maturity, were stored for up to 20 days at 1, 4, or 8 °C and then transferred to 25 °C for 0 or 4 days. The main physicochemical attributes, phytochemicals, and volatile compounds were then determined. During storage and ripening, firmness, titratable acidity, organic acids, and C6 volatile compounds decreased, whereas ethylene production, lactones, and C13 norisoprenoids greatly increased. Soluble solids content, sugars, and polyphenols remained quite constant during both stages. During storage, vitamin C decreased and carotenoids did not significantly change, whereas both greatly increased during ripening. Increased time of low-temperature storage has been found to decrease lactones and C13 norisoprenoids in nectarine and, consequently, to limit its aroma during maturation. Finally, Western Red nectarine was found hardly chilling injury sensitive, and trends for sugars, polyphenols and lactones observed in this study were contrary to those generally report...
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effects of storage temperature storage duration and subsequent ripening on the physicochemical characteristics volatile compounds and phytochemicals of western red nectarine prunus persica l batsch
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Christophe Aubert, P Bony, Guillaume Chalot, Pierre Landry, Sebastien LurolAbstract:Western Red Nectarines, harvested at commercial maturity, were stored for up to 20 days at 1, 4, or 8 °C and then transferred to 25 °C for 0 or 4 days. The main physicochemical attributes, phytochemicals, and volatile compounds were then determined. During storage and ripening, firmness, titratable acidity, organic acids, and C6 volatile compounds decreased, whereas ethylene production, lactones, and C13 norisoprenoids greatly increased. Soluble solids content, sugars, and polyphenols remained quite constant during both stages. During storage, vitamin C decreased and carotenoids did not significantly change, whereas both greatly increased during ripening. Increased time of low-temperature storage has been found to decrease lactones and C13 norisoprenoids in nectarine and, consequently, to limit its aroma during maturation. Finally, Western Red nectarine was found hardly chilling injury sensitive, and trends for sugars, polyphenols and lactones observed in this study were contrary to those generally reported in the literature for chilling-injured fruit.
Francisco A Tomasbarberan - One of the best experts on this subject based on the ideXlab platform.
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antioxidant capacities phenolic compounds carotenoids and vitamin c contents of nectarine peach and plum cultivars from california
Journal of Agricultural and Food Chemistry, 2002Co-Authors: Francisco A Tomasbarberan, Betty Hesspierce, Adel A KaderAbstract:Genotypic variation in composition and antioxidant activity was evaluated using 25 cultivars, 5 each of white-flesh Nectarines, yellow-flesh Nectarines, white-flesh peaches, yellow-flesh peaches, and plums, at the ripe (ready-to-eat) stage. The ranges of total ascorbic acid (vitamin C) (in mg/100 g of fresh weight) were 5−14 (white-flesh Nectarines), 6−8 (yellow-flesh Nectarines), 6−9 (white-flesh peaches), 4−13 (yellow-flesh peaches), and 3−10 (plums). Total carotenoids concentrations (in μg/100 g of fresh weight) were 7−14 (white-flesh Nectarines), 80−186 (yellow-flesh Nectarines), 7−20 (white-flesh peaches), 71−210 (yellow-flesh peaches), and 70−260 (plums). Total phenolics (in mg/100 g of fresh weight) were 14−102 (white-flesh Nectarines), 18−54 (yellow-flesh Nectarines), 28−111 (white-flesh peaches), 21−61 (yellow-flesh peaches), and 42−109 (plums). The contributions of phenolic compounds to antioxidant activity were much greater than those of vitamin C and carotenoids. There was a strong correlation...
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hplc dad esims analysis of phenolic compounds in Nectarines peaches and plums
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Francisco A Tomasbarberan, Betty Hesspierce, Paedar Cremin, Andrew L Waterhouse, Adel A KaderAbstract:The phenolic compounds of 25 peach, nectarine, and plum cultivars were studied and quantified by HPLC−DAD−ESIMS. Hydroxycinnamates, procyanidins, flavonols, and anthocyanins were detected and quantified. White and yellow flesh Nectarines and peaches, and yellow and red plums, were analyzed at two different maturity stages with consideration of both peel and flesh tissues. HPLC−MS analyses allowed the identification of procyanidin dimers of the B- and A-types, as well as the presence of procyanidin trimers in plums. As a general rule, the peel tissues contained higher amounts of phenolics, and anthocyanins and flavonols were almost exclusively located in this tissue. No clear differences in the phenolic content of Nectarines and peaches were detected or between white flesh and yellow flesh cultivars. There was no clear trend in phenolic content with ripening of the different cultivars. Some cultivars, however, had a very high phenolic content. For example, the white flesh nectarine cultivar Brite Pearl (35...
Maristella Vanoli - One of the best experts on this subject based on the ideXlab platform.
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chilling injury in stored Nectarines and its detection by time resolved reflectance spectroscopy
Postharvest Biology and Technology, 2011Co-Authors: Susan Lurie, Maristella Vanoli, Eccher P Zerbini, Lorenzo Spinelli, Anurag Dagar, Asya Weksler, F Lovati, Alessandro TorricelliAbstract:Abstract Nectarine fruit after cold storage soften normally, but become dry instead of juicy and can develop flesh browning, bleeding and a gel-like or glassy formation of the flesh near the pit. An experiment was conducted to see if time-resolved reflectance spectroscopy could distinguish these internal disorders non-destructively. The optical parameters of absorption coefficient ( μ a ) and reduced scattering coefficient ( μ ′ s ) were measured at 670 nm and 780 nm, on nectarine ( Prunus persica cv. Morsiani 90) fruit held at 20 °C after harvest or after 30 d of storage at 0 °C or 4 °C. Each day for 5 d 30 fruit were examined both non-destructively and destructively. Other measurements were firmness with a penetrometer, peel colour on the blush and non-blush side, expressible juice, weight loss, and visual rating of internal browning, bleeding, and gel. The fruit had been sorted at harvest according to the value of μ a 670 so that each batch had a similar spread of fruit maturity. More mature fruit (lower μ a 670 values) developed internal browning and bleeding with more severe symptoms compared to less mature ones (higher μ a 670 values). It was found that μ a 780 could distinguish healthy fruits from the chilling injured ones. Canonical discriminant analysis indicated that fruit without cold storage had low μ a 780, less water loss, low firmness, but high μ a 670 and high expressible juice compared with cool stored fruit. Fruit cool stored at 4 °C had high μ a 780 and less expressible juice, lower water loss and lower firmness compared with fruit cool stored at 0 °C. It was concluded that time resolved reflectance spectroscopy could detect internal woolliness and internal browning in Nectarines after storage.
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prediction ability of firmness decay models of Nectarines based on the biological shift factor measured by time resolved reflectance spectroscopy
Postharvest Biology and Technology, 2009Co-Authors: Anna Rizzolo, Maristella Vanoli, R E Schouten, Eccher P Zerbini, S Jacob, Alessandro Torricelli, Lorenzo Spinelli, L M M TijskensAbstract:Abstract The maturity of Nectarines at harvest can be assessed by measuring the absorption coefficient at 670 nm (μa) with the non-destructive technique of time-resolved reflectance spectroscopy (TRS). A kinetic model links μa, converted into the biological shift factor (BSF), to firmness decrease during ripening; in this way the firmness decay model includes the variations in maturity at harvest, thereby allowing prediction of shelf-life for individual fruit. In order to study how this methodology could be practically used at the time of harvest, when μa can be measured non-destructively on all fruit, while the destructive measurement of firmness can only be done on a small sample, various firmness decay models were developed using either data at harvest or within 1–2 d after harvest from previous experimental research with Nectarines carried out over a 5-year period. These models were then tested for prediction and classification ability by comparing the predicted firmness and class of usability to the actual ones measured during ripening and their performance compared to that of models based on data during the whole shelf-life. Our results suggest that the methodology might be used as a management tool in the nectarine supply chain. Independently from the actual softening rate, the classification at harvest based on μa is able to segregate fruit of different quality and maturity according to their softening behaviour during shelf-life. Among the various models, those estimated using data at harvest and after 24 h of shelf-life had better performance than those based only on data at harvest. In the 2002 and 2005 seasons, this model showed a classification ability very close to that of models based on data during the whole shelf-life. However, its performance in the 2004 season was not so good, because it could not take into account the influence of cold storage periods prior to shelf-life. All the steps necessary to apply this methodology are detailed.
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volatile compound production during growth and ripening of peaches and Nectarines
Scientia Horticulturae, 1997Co-Authors: C Visai, Maristella VanoliAbstract:Abstract Peaches (Prunus persica L., Batsch; cv. Glohaven) and Nectarines (P. persica L., Batsch, var. nucipersica; cv. Maria Laura) were picked weekly from 57 days after full bloom (DAFB) to complete ripening on the tree in order to study the changes in volatile composition during fruit growth and ripening. Volatile substances were sampled from sliced pulp by dynamic headspace and analyzed by capillary Gas Chromatography (cGC) and gas chromatography/mass spectrometry. Volatile composition varied greatly, both quantitatively and qualitatively over time and between cultivars. Aldehydes, alcohols and esters showed a decreasing trend during fruit growth, with the exception of acetoin and (Z)-3-hexenol which reached the highest amounts in mature fruits. Glohaven peaches produced great amounts of lactones, mainly γ- and δ-decalactone, and γ- and δ-dodecalactone. Maria Laura Nectarines produced less volatiles but more of esters and terpenoids (linalool and terpinolene) than peaches. As a consequence, nectarine aroma was more floral and fruity.
