Polyphenoloxidase Activity In Peaches After Vibration

The vibration during transportation is one of the main causes of fruit damage. The actual methodologies used for damage evaluation in fruits seem to be subjective, since most of them are based on visual evaluation. In this study the effect of vibration, for one and two hours, on polyphenoloxidase (PPO) activity in peach pulp was investigated. The relation among PPO activity variation, postharvest time and resting time were also considered. Results showed that vibration affects PPO activity. However, it was not possible to correlate PPO activity variation and vibration.332312318Almeida, G.V.B., Manco, J.R., Sakabe, M., Mercado atacadista de frutas de caroço e suas exigências (2005) Padronização e classificação de pêssegos e nectarinas, pp. 19-29. , CALEGARIO, F. 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PREVENTION OF CHILLING INJURY IN 'TOMMY ATKINS' MANGOES PREVIOUSLY STORED AT 5 ºC, USING HEAT TREATMENT AND RADIATION UV (UV-C)

ABSTRACT The objective of this study was to evaluate the effect of heat treatment and ultraviolet radiation (UV-C) in the prevention of chilling injury in mangoes cv. Tommy Atkins previously stored or not under injury condition after their transference to ambient condition. Fruits were divided into groups: two were hydrothermally treated (46.1 ºC/90 min; 55 ºC/5 min) and two were exposed to UV-C radiation (1.14 kJ m-2; 2.28 kJ m-2). These groups were stored under chilling injury conditions (5 ºC for 14 days), as established in preliminary tests. Other untreated groups were stored at 12 ºC or 5 ºC. After the storage period, they were transferred to ambient conditions (21.9 ºC; 55% RH) and the quality was evaluated. All the data were submitted to multivariate analysis as the tool to verify the simultaneous effect of the treatments under the quality parameters. The multivariate analysis indicated that the hydrothermal treatments at 46.1 °C/90 min and 55 °C/5 min and the UV-C radiation at doses of 1.14 kJ m-2 and 2.28 kJ m-2 were effective in minimized the symptoms of chilling injury in mangoes ‘Tommy Atkins’ stored at 5 °C for 14 days. However, after their transference to environmental condition at 21.9 °C, only the UV-C kept this control, especially at a dose of 2.28 kJ m-2. This treatment did not prevent the development of the characteristic color or affected the normal ripening and allowed the conservation of fruit for a period of 14 days at 5 °C, plus seven days of storage at environmental condition, which corresponds to the shipping transportation plus the time for sale

ATIVIDADE DE PEROXIDASES (EC 1.11.1.7) E TEOR DE PROLINA EM FEIJOEIRO Phaseolus vulgaris L. CULTIVADO EM CONDIÇÕES DE SALINIDADE

Alterações nos níveis de prolina e na atividade da peroxidase foram estudadas em folhas e raízes de feijoeiro em função da resposta à salinidade do meio. A atividade da peroxidase (E.C. 1.11.1.7) e o teor de prolina das folhas foi maior do que nas raízes. Os resultados mostraram que a atividade da peroxidase diminuiu, enquanto os teores de prolina aumentaram gradualmente nas plantas cultivadas em meio salino. Ocorreu diminuição do teor de potássio e aumento de sódio nos órgãos analisados, com o aumento da concentração salina.Changes in proline level and peroxidase activity in bean (Phaseolus vulgaris L. cv. carioca) leaves and roots were studied in response to salinity conditions. Peroxidase activity of (EC 1.11.1.7) and proline concentration in bean leaves were higher than in roots. The results showed that peroxidase activity decreased while proline levels increased in bean grown in saline conditions. Increasing salinity levels in the nutrient solution were followed by a significant accumulation of sodium in the roots, with a concomitant decline of potassium