Mostrar el registro sencillo del ítem
dc.contributor.author
Ortiz, Cristian Matias
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Mauri, Adriana Noemi
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Vicente, Ariel Roberto
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.date.available
2016-12-12T20:25:06Z
dc.date.issued
2013-07
dc.identifier.citation
Ortiz, Cristian Matias; Mauri, Adriana Noemi; Vicente, Ariel Roberto; Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit; Elsevier; Innovative Food Science & Emerging Technologies; 20; 7-2013; 281-287
dc.identifier.issn
1466-8564
dc.identifier.uri
http://hdl.handle.net/11336/9164
dc.description.abstract
In the last years great interest has been devoted to the development of preservation treatments for packed foods. In this work, we developed and tested soy protein biodegradable films releasing the inhibitor of ethylene action 1-methylcyclopropene (1-MCP). Soy protein pads were prepared by casting from formulations containing different glycerol concentrations (20, 40 or 60% on protein basis) and pHs (2.0, 7.0 or 10.0). Their tensile strength, water content and ability to delay tomato ripening were determined. The best performing films (pH 7.0; 20% glycerol) were selected to further characterize the influence of the 1-MCP-releasing pads on tomato texture, color, sugars, acids, antioxidants and decay under different storage regimes. Results showed that soy protein 1-MCP-releasing pads delayed tomato softening and pectin solubilization, reduced decay and lycopene accumulation and could be useful for postharvest “in package” treatments. Industrial relevance: Controlling ethylene action is crucial to prevent over-ripening. In the last years the inhibitor of ethylene action 1-MCP was launched and since then its use in fruits and vegetables has rapidly expanded. We have developed and evaluated soybean protein pads intended to be used as 1-MCP releasers. When incorporated into tomato fruit packages, the pads delayed ripening without causing negative quality changes. Soy protein based releasers could be useful to perform postharvest treatment during transit or distribution.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Soybean
dc.subject
Ethylene
dc.subject
Postharvest
dc.subject
Quality
dc.subject
Releasing Pads
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:09:57Z
dc.journal.volume
20
dc.journal.pagination
281-287
dc.journal.pais
Países Bajos
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Ortiz, Cristian Matias. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.description.fil
Fil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.description.fil
Fil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
dc.journal.title
Innovative Food Science & Emerging Technologies
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ifset.2013.07.004
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1466856413001197
Archivos asociados