Foods ripening

An important selection of materials to packaging, particularly food, is based on the permeability of the materials to oxygen, water vapor, and, in the case of packaging bananas, to ethylene gas that is used to artificially ripen the bananas. Selective permeability provides chemical separations, one of the most interesting of which is the use of PTFE materials to separate the hexafluorides of the different isotopes of uranium. 

Minguez-Mosquera M.I. and Hornero-Mendez, D., Changes in carotenoid esterification during the fruit ripening of Capsicum annuum cv. Bola. J. Agric. Food Chem., 42, 640,1994. 

Mercadante, A.Z. and Rodriguez-Amaya, D.B., Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango, J. Agric. Food Chem., 46, 128, 1998. 

Raffo et al., Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi FI) harvested at different ripening stages, J. Agric. Food Chem., 50, 6550, 2002. 

Dufosse, L. and de Echanove, C., The last step in the biosynthesis of aryl carotenoids in the cheese ripening bacteria Brevibacterium linens ATCC 9175 (Brevibacterium aurantiacum sp. nov.) involves a cytochrome P450-dependent monooxygenase. Food Res. Int, 38, 967, 2005. 

Markus F, Daood HG, Kapitany J and Biacs PA. 1999. Changes in die carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors. J Agric Food Chem 47 100-107. 

Osuna-Garcia JA, Wall MM and Waddell CA. 1998. Endogenous levels of tocopherols and ascorbic acid during fruit ripening of New Mexican-type chile (Capsicum annuum). J Agric Food Chem 46 5093-5096. 

Serrano M, Guillen F, Martinez-Romero D, Castillo S and Valero D. 2005. Chemical constituents and antioxidant activity of sweet cherry at different ripening stages. J Agric Food Chem 53 2741-2745. 

Thomas P. 1975. Effect of postharvest temperatures on quality, carotenoids and ascorbic acid contents in Alphonso mangos on ripening. J Food Sci 40 704-706. 

Slimestad R and Verheul MJ. 2005. Content of chalconaringenin and chlorogenic acid in cherry tomatoes is strongly reduced during postharvest ripening. J Agric Food Chem 53(18) 7251-7256. 

John J, Subbarayan C and Cama HR. 1970. Carotenoids in 3 stages of ripening of mango. J Food Sci 35 262-265. 

Koskitalo LN and Ormrod DP. 1972. Effects of sub-optimal ripening temperatures on the color quality and pigment composition of tomato fruit. J Food Sci 37 56-59. 

Lima VLAG, Melo EA, Maciel MIS, Prazeres FG, Musser RS and Lima DES. 2005. Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stages. Food Chem 90 565-568. 

Omelas-Paz JJ, Failla ML, Yahia EM and Gardea-Bejar AA. 2008b. Impact of the stage of ripening and dietary fat on in vitro bioaccessibility of (1 carotene in Ataulfo mango. J Agric Food Chem 56 1511-1516. 

Prono-Widayat H, Schreiner M, Huyskens-Keil S and Liidders, P. 2003. Effect of ripening stage and storage temperature on postharvest quality of pepino (Solanum muricatum Ait.). J Food Agric Environ 1 35— 41. 

Rahman FMM and Buckle KA. 1980. Pigment changes in capsicum cultivars during maturation and ripening. J Food Technol 15 241-249. 

Talcott ST, Moore J, Lounds-Singleton A and Percival SS. 2005. Ripening associated phytochemical changes in mangos (Mcmgifera indica) following thermal quarantine and low-temperature storage. J Food Sci 70(5) 337—341. 

Thomas P and Janave MT. 1975. Effects of gamma irradiation and storage temperature on arotenoids and ascorbic acid content of mangoes on ripening. J Sci Food Agric 26 1503-1512. 

Vazquez-Caicedo AL, Sruamsiri P, Carle R, Neidhart S. 2005. Accumulation of all-trans- 5-carotene and its 9-cis and 13-cis stereoisomers during postharvest ripening of nine Thai mango cultivars. J Agric Food Chem 53 4827-4835. 

Zapata PJ, Guillen F, Martinez-Romero D, Castillo S, Valero D and Serrano M. 2008. Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality. J Sci Food Agric 88 1287—1293. 

The objective of irradiation of food with y-rays is elimination of parasitizing insects, fungi, and bacteria to prevent premature spoiling of the food and the outbreak of diseases. In addition, retardation of aging and ripening of fruits and vegetables can be achieved. In the Federal Republic of Germany, irradiation of food with the exception of spices is not permissible. 

---