Fruit growth and chemical properties of Ribes magellanicum “parrilla”
Keywords: رطوبت; Ripening; Anthocyanin; Native species; Tierra del Fuego; South Patagonia;
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Effect of preharvest UV-C treatment of tomatoes (Solanum lycopersicon Mill.) on ripening and pathogen resistance
Keywords: رطوبت; Preharvest UV-C treatment; Tomatoes; Ripening; Pathogen resistance
Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: A comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits
Keywords: رطوبت; Euterpe oleracea; Açai; Anthocyanins; Ripening; Maturity class; Kinetics; Pigments in food; Food analysis; Food composition;
Postharvest studies beyond fresh market eating quality: Phytochemical antioxidant changes in peach and plum fruit during ripening and advanced senescence
Keywords: رطوبت; Phytochemical content; Antioxidants; Secondary metabolites; Ripening; Over-ripening; Senescence
Effect of ripening on protein content and enzymatic activity of Crimson Seedless table grape
Keywords: رطوبت; Polyphenoloxidase; Peroxidase; Protein; Grape; Crimson Seedless; Ripening; Weather conditions;
Extractable antioxidants and non-extractable phenolics in the total antioxidant activity of selected plum cultivars (Prunus domestica L.): Evolution during on-tree ripening
Keywords: رطوبت; Plums (Prunus domestica L.); Antioxidant activity; Ripening
Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut
Keywords: رطوبت; Fermentation; Ripening; Dry-cured sausage; Acidifying; Reddening; Flavouring
1-MCP extends the storage and shelf life of mangosteen (Garcinia mangostana L.) fruit
Keywords: رطوبت; Mangosteen; ACC; ACC oxidase; ACC synthase; Ethylene production; Peel colour; Respiration; Ripening; Storage life
Effect of maturity stage on the content of fatty acids and antioxidant activity of 'Hass' avocado
Keywords: رطوبت; Persea americana; Lipophilic phytochemicals; Hydrophilic phytochemicals; Antioxidant capacity; Ripening;
Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening
Keywords: رطوبت; Passiflora edulis Sims fo edulis; Ripening; Colour changes; Gulupa; Tropical fruit; Image analysis;
Ethylene biosynthesis and expression of related genes in loquat fruit at different developmental and ripening stages
Keywords: رطوبت; Loquat; Development; Ripening; Ethylene biosynthesis; Gene expression
Application of vacuum and exogenous ethylene on Ataulfo mango ripening
Keywords: رطوبت; 'Ataulfo' mango; Ethylene; Vacuum; Ripening;
Fruit temperature and ethylene modulate 1-MCP response in ‘Bartlett’ pears
Keywords: رطوبت; 1-Methylcyclopropene; Ripening; Recovery; Pears
Maturity assessment at harvest and prediction of softening in a late maturing nectarine cultivar after cold storage
Keywords: رطوبت; Prunus persica; TRS; Nondestructive measurement; Firmness; Woolliness; Ripening; Kinetic model; Maturity
A systematic review and meta-analysis of randomized studies comparing misoprostol versus placebo for cervical ripening prior to hysteroscopy
Keywords: رطوبت; Hysteroscopy; Misoprostol; Ripening
Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening
Keywords: رطوبت; PHA, phenolic acids; TPC, total phenolic content; HBA, hydroxybenzoic acid derivatives; HCA, hydroxycinnamic acid derivatives; nd, not detectedPhenolic acids; HPLC; Mass spectrometry; Fruit; Ripening; Mespilus germanica; Medlar
Formation of oxidised chlorophyll catabolites in olives
Keywords: رطوبت; HRP; horseraddish peroxidase; DMF; N,N-dimethylformamide; Catabolism; Chlorophylls; Oxidative; Olives; Peroxidase; Ripening; Pigments in food; Food analysis; Food composition;
DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening
Keywords: رطوبت; Chlorophylls; Carotenoids; Xanthophylls; Chloroplastic pigments; Total phenolic compounds; Antioxidant capacity; Olive fruit; Olea europaea; Ripening; Food analysis; Food composition;
Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv
Keywords: رطوبت; Grape; Proanthocyanidin; Ripening; Phloroglucinolysis; DPPH assay; Vanillin assay;
Low temperature induced changes in activity and protein levels of the enzymes associated to conversion of starch to sucrose in banana fruit
Keywords: رطوبت; Banana cultivars; Cold acclimation; Ripening; Starch mobilization; Sucrose synthesis
Cloning of FaPAL6 gene from strawberry fruit and characterization of its expression and enzymatic activity in two cultivars with different anthocyanin accumulation
Keywords: رطوبت; Strawberry fruit; Ripening; Anthocyanin; Phenylalanine ammonia lyase;
Assessment of sugar and starch in intact banana and mango fruit by SWNIR spectroscopy
Keywords: رطوبت; Fruit quality; Maturity index; Near infrared spectroscopy; Non-invasive; Ripening
Factors affecting the incidence of first-quality wheels of Trentingrana cheese
Keywords: رطوبت; dairy factory; quality; ripening; Trentingrana cheese;
Carotenoid content and composition in rose hips (Rosa spp.) during ripening, determination of suitable maturity marker and implications for health promoting food products
Keywords: رطوبت; Chlorophyll; Carotenoids; Fruits; Ripening; Rosa; Rose hip
Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants
Keywords: رطوبت; Tomato; Ripening; Antioxidants; Antioxidant activity; Synergistic effect;
Ripening delay of mid-climacteric avocado fruit in response to elevated doses of 1-methylcyclopropene and hypoxia-mediated reduction in internal ethylene concentration
Keywords: رطوبت; Avocado; Climacteric; Ethylene; Hypoxia; Low O2; 1-Methylcyclopropene; Polygalacturonase; Ripening; Water-soluble pectins;
Postharvest nitric oxide fumigation alleviates chilling injury, delays fruit ripening and maintains quality in cold-stored ‘Kensington Pride’ mango
Keywords: رطوبت; Ethylene; Respiration; Ripening; Softening; Skin colour; Sugars; Organic acids
Effect of water deficit on Merlot grape tannins and anthocyanins across four seasons
Keywords: رطوبت; Berry growth; Flavonoid biosynthesis; Proanthocyanidin; Ripening; Water potential
Metabolic characterization of tomato fruit during preharvest development, ripening, and postharvest shelf-life
Keywords: رطوبت; Tomato; Fruit quality; Ripening; GC–MS; Metabolic profiling; Metabolomics
Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout the fruit developmental stages
Keywords: رطوبت; Brazilian cherry fruits; Ripening; Ferulic acid equivalents; Trolox equivalents; Flavonoid glycosides
Identification of polyphenolic compounds in red and white grape varieties grown in R. Macedonia and changes of their content during ripening
Keywords: رطوبت; Polyphenols; Anthocycanins; Flavan-3-ols; Grapes; Ripening; HPLC-DAD-MS and MS/MS; Spectrophotometry; Vranec; Merlot; Smederevka; Chardonnay
Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime
Keywords: رطوبت; Castelmagno PDO cheese; Chemistry; Proteolysis; Volatile compounds; Texture; Evolution; Ripening;
ReviewPostharvest physiology and technology of Annona fruits
Keywords: رطوبت; Annona; Respiration; Ethylene; Maturity; Ripening; Diseases; Insects; Storage; Packaging;
Cell wall modifications during softening in melting type peach “Akatsuki” and non-melting type peach “Mochizuki”
Keywords: رطوبت; Cell wall; Peach; Pectin; Size-exclusion chromatography; Softening; Ripening;
Peach fruit ripening: A proteomic comparative analysis of the mesocarp of two cultivars with different flesh firmness at two ripening stages
Keywords: رطوبت; Prunus persica; Rosaceae; Peach; (Non)melting flesh; Climacteric; Proteomic analysis; Protein extraction protocol; Ripening; Senescence;
Low leaf to fruit ratio delays fruit maturity of ‘Lapins’ sweet cherry on Gisela 5
Keywords: رطوبت; Prunus avium; Leaf to fruit ratio; Leaf area to fruit ratio; Manual; Removal; Young fruit; Ripening; Fruit quality; Sugars; Organic acids
Size control over spherical silver nanoparticles by ascorbic acid reduction
Keywords: رطوبت; Silver nanoparticles; Ascorbic acid; Ripening; pH
Ripening-related defense proteins in Annona fruit
Keywords: رطوبت; Acidic and basic isoenzymes; Cherimoya fruit; Chitinase and 1,3-β-glucanase; Defense-related proteins; Hydrolytic and antifungal activity; Ripening
Differential expressions of PR1 and chitinase genes in harvested bananas during ripening, and in response to ethephon, benzothiadizole and methyl jasmonate
Keywords: رطوبت; Banana; PR1; Chitinase; Gene expression; Disease resistance; Ripening
Metabolic analysis of guava (Psidium guajava L.) fruits at different ripening stages using different data-processing approaches
Keywords: رطوبت; Guava fruit; Ripening; Flesh/peel; Gas chromatography time-of-flight mass spectrometry (GC-TOF/MS); Principal component analysis (PCA); Data processing
Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening
Keywords: رطوبت; Astringency; Tannic intensity; Proanthocyanidins; Ripening; Grape seeds
The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese
Keywords: رطوبت; Reggianito Argentino; Cheese; Proteolysis; Ripening; Temperature
Short-term hypoxic hypobaria transiently decreases internal ethylene levels and increases sensitivity of tomato fruit to subsequent 1-methylcyclopropene treatments
Keywords: رطوبت; Ethylene; Hypoxic hypobaria; 1-Methylcyclopropene; Ripening; Softening; Tomato
Carnobacterium maltaromaticum: Identification, isolation tools, ecology and technological aspects in dairy products
Keywords: رطوبت; Carnobacterium; Dairy products; Identification tools; Aroma; Flavours; Ripening
Sensory acceptability of slow fermented sausages based on fat content and ripening time
Keywords: رطوبت; Fermented sausages; Low fat; Sensory acceptability; Ripening
Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese
Keywords: رطوبت; Reggianito Argentino; Cheese; Ripening; Elevated temperature
Physiological and molecular changes associated with prevention of woolliness in peach following pre-harvest application of gibberellic acid
Keywords: رطوبت; GA3; Prunus persica; Ripening; Cold storage; Controlled atmosphere; Ethylene; Chilling injury
Changes in proteolysis and volatile fraction during ripening of Darfiyeh, a Lebanese artisanal raw goat's milk cheese
Keywords: رطوبت; Goat cheese; Darfiyeh cheese; Compositional parameters; Proteolysis; Lipolysis; Volatile compounds; Ripening
Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening
Keywords: رطوبت; Mon Thong durian; Ripening; Bioactive compounds; Fatty acids; Antioxidant; Antiproliferative activities
Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening
Keywords: رطوبت; Raw milk; Ripening; Vegetable rennet; Ewe; SPME; Volatile; Cheese