Storage and ultraviolet-induced tissue stress effects on fresh-cut pineapple

Journal of the Science of Food and Agriculture

Volumn 84, Issue 14, 2004, Pages 1812-1816

  Lamikanra, Olusola ^a   Richard, Olga A ^a  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Ananas comosus; Fruit; Minimally processed; Phytoalexins; Pineapple; SPME; Terpenes; Volatiles

Indexed keywords

ANANAS COMOSUS; CUCUMIS; CUCUMIS MELO;

EID: 7044264979     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1891     Document Type: Article

References (29)

1. Pardio VT, Waliszewski KN and Garcia MA, Sensory quality changes of high moisture pineapple bits during storage. J Food Qual 23:603-612 (2000).
2. Garrett GM, Fresh-cut produce: tracks and trends, in Fresh-cut Fruits and Vegetables: Science, Technology and Market, ed by Lamikanra O. CRC Press, Boca Raton, FL, pp 1-9 (2002).
3. O'Connor-Shaw SRE, Roberts R, Ford AL and Nottingham SM, Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe. J Food Sci 59:1202-1206, 1215 (1994).
4. Budu AS, Joyce DC, Aked J and Thompson AK, Respiration of intact and minimally processed pineapple fruit. Trop Sci 41:119-125 (2001).
5. Latifah MN, Abdullah H, Selamat MM, Habsah M, Talib Y, Abd RK and Jabir H, Shelf life of minimally processed pineapple. J Trop Agric Food Sci 28:79-85 (2000).
6. Lamikanra O and Richard OA, Effect of storage on some volatile constituents of cantaloupe melon. J Agric Food Chem 50:4043-4047 (2002).
7. Lamikanra O, Juaraez B, Watson MA and Richard OA, Effect of cutting and storage on sensory traits of cantaloupe melon cultivars with extended postharvest shelf life. J Sci Food Agric 83:702-708 (2003).
8. Lamikanra O, Richard OA and Parker A, Ultraviolet induced stress response in fresh-cut cantaloupe. Phytochemistry 60:27-32 (2002).
9. Flath RA and Forrey RR, Volatile components of Smooth Cayenne pineapple. J Agric Food Chem 18:306-309 (1970).
10. Takeoka G, Buttery RG, Flath RA, Teranishi R, Wheeler EL, Wieczorek RL and Guentert M, in Volatile constituents of pineapple (Ananas Comosus [L] Merr). Ed by Teranishi R, Buttery R and Shahidi F, Technomic Publishing Co, Lancester, PA, ACS Symp Ser, Vol 388, pp 223-237 (1989).
11. Takeoka GR, Buttery RG, Teranishi R, Flath RA and Guntert M, Identification of additional pineapple volatiles. J Agric Food Chem 39:1848-1851 (1991).
12. Buttery RG, Vegetable and fruit flavors, in Flavor Research: Recent Advances, ed by Tannenbaum S and Walstra P, Marcel Dekker, NY, pp 175-216 (1981).
13. Saltveit ME, Physical and physiological changes in minimally processed fruits and vegetables, in Phytochemistry of fruit and vegetables, ed by Tomas-Barberan EA and Robins RJ, Oxford Science Publications, Oxford, pp 205-220 (1997).
14. Umano K, Hagi Y, Nakahara K, Shoji A and Shibamoto T, Volatile constituents of green and ripened pineapple (Ananas comosus) [L] Merr). J Agric Food Chem 40:599-603 (1992).
15. Gholap AS and Bandyopadhyay C, Characterisation of green aroma of raw mango (Mangifera indica L). J Sci Food Agric 28:885-888 (1977).
16. Mazza G, Studies on the oxidation of monoterpenes in essential oils. Essenze Derivati Agrumari 57:5-18 (1987).
17. Garcia EG, Resistance to Hemileia vastatrix in coffee plants. I. Accumulation of phytoalexins. Agronomia-Costarricense 17:89-93 (1993).
18. Hildenbrand S and Ninnemann H, Kinetics of phytoalexin accumulation in potato tubers of different genotypes infected with Erwinia carotovora ssp atroseptica. Physiol Mol Plant Pathol 44:335-347 (1994).
19. Megalla SE, El Keltawi NEM and Ross SA, A study of antimicrobial action of some essential oil constituents. Herba Pol 26:181-186 (1980).
20. Winterhalter P and Schreier P, Biotechnology: challenge for the flavor industry, in Flavor Science: Sensible principles and techniques, ed by Acree T and Teranishi R, American Chemical Society, Washington, DC, pp 225-228 (1993).
21. Abraham WR and Arfmann HA, Microbial hydroxylation of activated acyclic monoterpene hydrocarbons. Tetrahedron 48:6681-6688 (1992).
22. Madyastha KM and Gururaja TL, Utility of microbes in organic synthesis: selective transformations of acyclic isoprenoids by Aspergillus niger. Indian J Chem 32B:609-614 (1993).
23. Kuc J, Phytoalexins from the Solanaceae, in Phytoalexins, ed by Bailey JA and Mansfield JW, Blackie, Glasgow, UK, pp 81-105 (1982).
24. De Bernardi M, Garlaschelli L, Toma L, Vidari G and Vita Finzi P, The chemical basis of hot-tasting and yellowing of the mushrooms Lactarius chrysorrheus and L scrobiculatus. Tetrahedron 49:1489-1504 (1993).
25. Gamba-Invernizzi A, Garlaschelli L, Rossi A, Vidari G and Vita FP, New farnesane sesquiterpenes from Lactarius porninsis. J Nat Prod 56:1948-1953 (1993).
26. Hethelyi E, Danos B, Tetenyi P and Koczka I, GC-MS analysis of the essential oils of four Tagetes species and the antimicrobial activity of Tagetes minuta. Flavour and Fragrance Journal 1:169-173 (1986).
27. Loreto F, Forster A, Durr M, Csiky O and Seufert G, On the monoterpene emission under heat stress and on the increased thermotolerance of leaves of Quercus ilex L fumigated with selected monoterpenes. Plant Cell Environ 21:101-107 (1998).
28. Maruta Y, Tukushi Y, Ohkawa K, Nakanishi Y, Tahara S and Mizutani J, Antimicrobial stress compounds from Hyopchoeris radicata. Phytochemisny 38:1169-1173 (1995).
29. Loreto F, Ciccioli P, Brancaleoni E, Cecinato A, Frattoni M and Sharkey TD, Different sources of reduced carbon contribute to form three classes of terpenoid emitted by Quercus ilex L leaves. Proc Natl Acad Sci USA 93:9966-9969 (1996).