Produce Degradation Pathways and Prevention

186 Produce Degradation: Reaction Pathways and their Prevention Thompson, A.K., Controlled Atmosphere Storage of Fruits and Veg ...

Flavor and Volatile Metabolism in Produce 187 Fan, X. and Mattheis, J.P., Impact of 1-methylcyclopropene and methyl jasmonate o ...

188 Produce Degradation: Reaction Pathways and their Prevention Shaw, P.E., Moshonas, M.G., and Pesis, E., Changes during stora ...

Flavor and Volatile Metabolism in Produce 189 Varns, J.L. and Glynn, M.T., Detection of disease in stored potatoes by volatile ...

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191 0-8493-1902-1/05/$0.00+$1.50 © 2005 by CRC Press 7 Produce Color and Appearance Henryk Daun Food Science Department, Cook Co ...

192 Produce Degradation: Reaction Pathways and their Prevention Generally, appearance includes geometric and color characteristi ...

Produce Color and Appearance 193 Numerous carotenoid preparations derived from both natural sources (annatto, saf- fron, tomato, ...

194 Produce Degradation: Reaction Pathways and their Prevention 7.2.2 OCCURRENCE AND BIOSYNTHESIS Detailed descriptions of the c ...

Produce Color and Appearance 195 influenced by genotype and numerous other factors (Heinonen, 1990). In a recent study by Surles ...

196 Produce Degradation: Reaction Pathways and their Prevention alkene chain of the carotenoid by a lipoxygenase-generated linol ...

Produce Color and Appearance 197 capability of the fruits was observed. During the following 48 h a sharp increase in carotenoid ...

198 Produce Degradation: Reaction Pathways and their Prevention 7.3 CHLOROPHYLLS Chlorophylls are green pigments of ubiquitous o ...

Produce Color and Appearance 199 “Meso” compounds: derivatives in which the C-2 vinyl group has been reduced to to ethyl “Pyro” ...

200 Produce Degradation: Reaction Pathways and their Prevention was detected in citrus peels with a concurrent increase in chlor ...

Produce Color and Appearance 201 FIGURE 7.4(a) Flavan; (b) flavan-3-ol; (c) flavanone; (d) flavanonol; (e) flavone; (f) flavone- ...

202 Produce Degradation: Reaction Pathways and their Prevention most important in terms of the color of produce, other polypheno ...

Produce Color and Appearance 203 are present: the blue quinonoidal base, the red flavylium cation, the colorless pseudo- base or ...

204 Produce Degradation: Reaction Pathways and their Prevention HPLC equipped with photodiode array and mass spectrometric detec ...

Produce Color and Appearance 205 FIGURE 7.6 (continued) O A C B OH OH OH HO OCH 3 (d) PEONIDIN O A C B OH OH OH HO OCH 3 OH (e) ...