Št. zadetkov: 14
Ni določena
Oznake:
strawberry;freezing;anthocyanins;phenolic compounds;enzyme activity;ascorbic acid;
Strawberries intended for processing are usually frozen to withstand storage and distribution. However, freezing and thawing can cause the degradation of bioactive compounds. The aim of this study was to determine the optimal conditions for frozen storage and thawing to minimise any loss of nutrient ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
anthocyanins;ascorbic acid;enzyme activity;freezing;phenolic compounds;strawberry;
Strawberries intended for processing are usually frozen to withstand storage and distribution. However, freezing and thawing can cause the degradation of bioactive compounds. The aim of this study was to determine the optimal conditions for frozen storage and thawing to minimize any loss of nutrient ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
heat treatment;enzyme concentration;juice processing;flavonoids;hydroxycinnamic acids;
: This study researched the combined effects of heat treatment and varying concentrations of the pectolytic enzyme on the improvement of yield, color, and extraction of sugars, acids, and bioactive compounds of the ‘Merlot Kanthus’ grape juice. Application of low (0.05 IU/mL) and high (0.09 IU/mL) e ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
strawberry;fruit quality;harvest time;temperature;sunshine duration;
Strawberries are appreciated by consumers for their characteristic taste and health benefits, which enhance their demand throughout the year. Everbearing strawberries can produce fruits for a longer period and could thus meet this demand, but the fruit quality depends on environmental factors and th ...
Leto:
2023
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
Fragaria × ananassa;fruit quality;phenolics;sugars;organic acids;enzyme activity;
Size and weight are one of the most important quality factors of strawberries along with color and taste. Based on these factors, the fruit can be marked as non-marketable as fresh fruit and culled or used for further processing, even though it provides a desirable taste and colour. In this study, d ...
Leto:
2023
Vir:
Biotehniška fakulteta (UL BF)
Ni določena
Oznake:
strawberry;fruit quality;harvest time;temperature;sunshine duration;
Strawberries are appreciated by consumers for their characteristic taste and health benefits, which enhances their demand throughout the year. Everbearing strawberries can produce fruits for a longer period and could thus meet this demand, but the fruit quality depends on environmental factors and t ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
strawberry;firmness;ripenning index;primary metabolites;fruit development;
Strawberry fruit is appreciated by consumers for its characteristic taste, which can be attributed to the balance between sugars and organic acids content, but strawberries are also a rich source of vitamin C (ascorbic acid). This study focuses on the suitability of different physical parameters, su ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
Fragaria × ananassa;volatile organic compounds;phenolics;fruit development;cultivar;
Secondary metabolites, namely, phenolic and volatile organic compounds, contribute to the nutritional and organoleptic quality of the strawberry fruit. This study focuses on the changes in the content of phenolic compounds and volatile organic compounds during the ripening, from green to overripe fr ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
jagoda;primarni metaboliti;sekundarni metaboliti;antocianini;sladkorji;fenolne spojine;organske kisline;encimi;strawberry fruit;secondary metabolites;primary metabolites;phenolics;anthocyanins;sugars;organic acids;enzymes;
The distribution of primary and secondary metabolites within a fruit can affect its nutritional and organoleptic quality, as fruit can vary in size and shape. This study investigated the differences in the distribution of the primary and secondary metabolites in the fruit of four strawberry cultivar ...
Leto:
2023
Vir:
Biotehniška fakulteta (UL BF)
Ni določena
Oznake:
Fragaria × ananassa;volatile organic compounds;phenolics;fruit development;cultivar;
Secondary metabolites, namely phenolic and volatile organic compounds, contribute to the nutritional and organoleptic quality of the strawberry fruit. This work focused on the changes in the content of phenolic compounds and volatile organic compounds during the ripening, from green to overripe frui ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)