Fruit, browning

Citrus fruits Brown rot Altemaria alternata Copper oxychloride, copper sulphate... 

The accumulation or oxidation of phenolic compounds principally in stored agricultural products normally gives rise to the physiological disorders that result in a major loss of commercial value of the products. Among the most common of these disorders in which phenol metabolism is involved is fruit browning and the russet spotting (RS) in harvested lettuce. 

Due to the importance of visual appearance as a parameter of produce cosmetic quality, tissue browning has long gained the attention of horticultural researchers [136]. Fruit browning, as a consequence of bruising, is due to phenolic oxidation [136,137]. The destruction of fruit... 

Uses as fungicide for control of powdery mildews in pome fruit, strawberries, vines, cucurbits, roses, and beet also for control of scab on pome fruit, brown patch and snow mold of turf. 

OTHER WEEVILS THAT ATTACK POME FRUIT Brown leaf weevil (Phyllobius oblongus,)... 

We learn to live with our environment. In some cases we adapt to enzymes, such as polyphenoloxidases which turn fruit brown, and in... 

Stone Fruit Brown Rot (Fruit Rot and Blossom Blight). Field and laboratory investigations can provide useful information in selecting disease management tactics ... 

The rice grain consists of the huU and caryopsis or fruit (brown rice) as shown in Figure 28.1. The huU serves as a protective layer to prevent insect infestation as weU as rapid changes in moisture content dne to flnctnations in weather (humidity) conditions. The hnll constitntes approximately... 

In fruit canning, sodium bisulfite is used to kill microbes and to prevent the browning caused by oxidation. 

Ascorbic acid is added to many foods for its nutritive value. It is used extensively as an antioxidant to prevent flavors and colors from being damaged by oxidation. It is often used in canned or frozen fruits to prevent the browning that accompanies oxidation. While not as powerful an antioxidant as sodium bisulfite, it has a better nutritional reputation. 

The combined use of a continuous flow system and a spectrophotometer for sample screening to discriminate between synthetic and natural colorants is also available. With a very simple flow system on a column packed with natural materials, one can discriminate natural and synthetic colorants. The natural (not retained) ones can be determined in the first step and the synthetic (retained) ones in the second step after their elution. For yellow, red, green, blue, and brown, natural or synthetic colorants were chosen as models. The specific maximum wavelength for each color (400,530, and 610 mn, respectively) was selected by a diode array system. A complete discrimination of natural and synthetic colorants was obtained for concentrations of natural colorants (in the absence of synthetic ones) up to 2000 (yellow), 2000 (red), and 10,000 (brown) times that of the detection limits (DLs) of synthetic additives. This method was applied to screen fruit drinks and candies. ... 

UF is used to clarify various fruit juices (apple, grape, pear, pineapple, cranberry, orange, lemon) which are recovered as the permeate [Blanch et al., AlChE Symp. Ser. 82, 59 (1986)]. UF has also been used to remove pigments and reducing browning in wine production [Kosikowski in Membrane Separations in Biotechnology, McGregor (ed.), Marcel Dekker, New York, 1986]. 

The basic principle of the analytical method for anilides is as follows. Homogenized samples such as fruits and vegetables are extracted with acetone or acetonitrile. In the case of brown rice, samples are added to water and allowed to stand for 2h prior... 

Z Ju, Y Duan, Z Ju. Plant oil emulsion modifies internal atmosphere, delays fruit ripening and inhibits internal browning in Chinese pears. Postharvest Biol and Tech 20(3) 243-250, 2000. 

Brown Chestnut Fruit of Castanea sativa trees... 

Janisiewicz, W.J., Conway, W.S., Brown, M.W., Sapers, G.M., Fratamico, P. and Buchanan, R.L. (1999a) Fate of Escherichia coli 0157 H7 on fresh-cut apple tissue and its potential for transmission by fruit flies . Applied and Environmental Microbiology, 65, 1-5. 

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