Ripening processes

The ripening process has been subject of many studies [2,6,8]. Due to the large variety of plant tissues investigated, the results of these studies are quite heterogeneous. In general an increase in water-soluble pectins is observed, which is related to the combined action of... 

C12H25LC12X), silanes (Ci8H37SiH3), and simple alkanes (CioH22). The experimental procedure for the digestive ripening process with different ligands is detailed below. 

Thus, we see that the digestive ripening process leads to highly monodispersed nanoparticles that can come together to form ordered superstructures similar to atoms or molecules that form crystals from a supersaturated solution. Then if the superstructure formation can indeed be related to atomic/molecular crystallization, it should also be possible to make these supercrystals more soluble in the solvent with a change of temperature. Indeed, the optical spectra of the three colloids prepared by the different thiols discussed above exhibit only the gold plasmon band at 80 °C suggesting the solubilization of these superlattices at the elevated temperatures [49]. 

Have you ever tried to eat an unripe apple Such an apple may appear green, have hard flesh, and have almost no taste. In fact, the flesh may taste sour. However, when you eat a ripe apple, everything is different. Such an apple generally appears red, although ripe apples may be colors other than red. The flesh is softer and tastes sweet. What happened during the ripening process to cause this change Hydrocarbons provide the answer. 

Designing an Experiment/ldentifying Variables How could you have slowed the ripening process ... 

Ethene is produced naturally by fruits such as tomatoes and bananas as a plant hormone for the ripening process of these fruits. 

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 predominant amines found in cheese are tyramine, cadaverine, putrescine and histamine (Table 6.6) (Stratton et ah, 1991 Silla Santos, 1996 Novella-Rodriguez et ah, 2002 Novella-Rodriguez et al., 2003). Biogenic amine levels may vary between types of cheese as well as within the varieties themselves. The differences within a variety of cheese may be due to a number of factors, including manufacturing processes, bacterial counts in the milk, heat treatments used, use of starter cultures, and the duration and conditions of the ripening process (Stratton et al., 1991 Pinho et al., 2001 Novella-Rodriguez et al., 2003). 

Ansorena et al. (2002) also found that this change in pH leads to a decrease in the amounts of histamine and putrescine produced. Use of acidulants, such as glucono 8-lactone, may influence amine production by ensuring a drop in pH (Santos et al., 1986 Buncic et al., 1993 Maijala et al., 1993). A gradual increase in pH throughout the ripening process is related to the proteolytic activity of the starter culture as it forms peptides and amino acids (Bover-Cid et al., 1999). 

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