1. Postharvest application of brassica meal-derived allyl-isothiocyanate to kiwifruit: effect on fruit quality, nutraceutical parameters and physiological response
- Author
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L. Righetti, Lorena Malaguti, Alessandra Di Francesco, Luca Lazzeri, Luisa Ugolini, Mariano Paliotta, Roberta Paris, Katya Carbone, Laura Micheli, Marta Mari, Ugolini, Luisa, Righetti, Laura, Carbone, Katya, Paris, Roberta, Malaguti, Lorena, Di Francesco, Alessandra, Micheli, Laura, Paliotta, Mariano, Mari, Marta, and Lazzeri, Luca
- Subjects
0106 biological sciences ,Brassica meal ,Antioxidant ,medicine.medical_treatment ,Settore AGR/13 - Chimica Agraria ,01 natural sciences ,Kiwifruits ,040501 horticulture ,chemistry.chemical_compound ,Nutraceutical ,Allyl-isothiocyanate ,Antioxidant system ,Ascorbic acid ,Nutraceutical parameters ,Food Science ,medicine ,Settore CHIM/01 - Chimica Analitica ,Food science ,Phenylpropanoid ,food and beverages ,04 agricultural and veterinary sciences ,Glutathione ,Allyl isothiocyanate ,Nutraceutical parameter ,Biochemistry ,chemistry ,Polyphenol ,Postharvest ,Original Article ,Kiwifruit ,0405 other agricultural sciences ,010606 plant biology & botany - Abstract
The use of natural compounds to preserve fruit quality and develop high value functional products deserves attention especially in the growing industry of processing and packaging ready-to-eat fresh-cut fruit. In this work, potential mechanisms underlying the effects of postharvest biofumigation with brassica meal-derived allyl-isothiocyanate on the physiological responses and quality of ‘Hayward’ kiwifruits were studied. Fruits were treated with 0.15 mg L−1 of allyl-isothiocyanate vapours for 5 h and then stored in controlled atmosphere (2% O2, 4.5% CO2) at 0 °C and 95% relative humidity, maintaining an ethylene concentration
- Published
- 2017
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