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• W2577499434 abstract "The effects of putrescine (Put) treatment on anthocyanin concentrations and other bioactive compounds of two blood orange ('Moro' and 'Tarocco') cultivars during cold storage have been investigated. Put at 0, 1 and 2mM were applied to fruit by vacuum infiltration at 26.665kPa for 8min and then stored at 5°C, and 90% RH for 60days, plus a simulated shelf life of 2days at 20°C. Put treatment maintained higher fruit firmness and reduced weight loss during storage. Anthocyanin, total phenolic content (TPC), ascorbic acid content, and antioxidant activity were also higher in treated fruit than the control during storage. pH and titratable acidity (TA) were highest in treated fruit, while soluble solids concentration (SSC) and SSC/TA ratios were highest in untreated fruit. Overall, the quality of blood oranges maintained by Put treatment during cold storage." @default.
• W2577499434 created "2017-01-26" @default.
• W2577499434 creator A5060482278 @default.
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• W2577499434 date "2017-07-01" @default.
• W2577499434 modified "2023-09-30" @default.
• W2577499434 title "Vacuum infiltration of putrescine enhances bioactive compounds and maintains quality of blood orange during cold storage" @default.
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• W2577499434 doi "https://doi.org/10.1016/j.foodchem.2017.01.057" @default.
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