Publicación:
ETHYLENE TREATED KIWI FRUITS DURING STORAGE. PART I: POSTHARVEST BIOACTIVE, ANTIOXIDANT AND BINDING PROPERTIES

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dc.creatorPATRICIA EUGENIA PAULINA ARANCIBIA ÁVILA
dc.creatorJOSÉ FERNANDO TOLEDO MONTIEL
dc.date2017
dc.date.accessioned2025-01-10T14:55:22Z
dc.date.available2025-01-10T14:55:22Z
dc.date.issued2017
dc.description.abstractKIWI FRUITS ?HAYWARD? WERE SUBMITTED TO ETHYLENE TREATMENT DURING 24 H, FOLLOWING BY STORAGE AT 20C FOR 10 DAYS. SIGNIFICANT DIFFERENCES WERE FOUND IN POLYPHENOLS AND IN THE ANTIOXIDANT CAPACITIES IN CONVENTIONAL, LOW CHEMICAL AND ORGANIC KIWI FRUITS. ETHYLENE TREATMENT INCREASED THE BIOACTIVITY OF ORGANIC, LOW CHEMICAL AND CONVENTIONAL KIWI FRUIT. THE ANTIOXIDANT VALUES FOR ORGANIC FRUITS WERE SIGNIFICANTLY HIGHER THAN FOR CONVENTIONAL AND NONTREATED SAMPLES. ALL INVESTIGATED KIWI FRUITS SHOWED A HIGH LEVEL OF CORRELATION BETWEEN THE CONTENTS OF PHENOLIC COMPOUNDS, THEIR ANTIOXIDANT AND BINDING VALUES. THE STATISTICAL EVALUATION OF BIOACTIVITY DEMONSTRATED THAT CULTIVATION SYSTEM AND ETHYLENE TREATMENT FOLLOWING BY STORAGE HAVE THE POTENTIAL TO ENHANCE THE ACCUMULATION OF HEALTH-BENEFICIAL FOOD COMPOUNDS IN KIWI FRUIT AND CHANGES OF THE BINDING PROPERTIES.
dc.formatapplication/pdf
dc.identifier.doi10.1111/jfpp.13084
dc.identifier.issn1745-4549
dc.identifier.issn0145-8892
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/9570
dc.languagespa
dc.publisherJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.relation.uri10.1111/jfpp.13084
dc.rightsPUBLICADA
dc.titleETHYLENE TREATED KIWI FRUITS DURING STORAGE. PART I: POSTHARVEST BIOACTIVE, ANTIOXIDANT AND BINDING PROPERTIES
dc.title.alternativeKIWIS TRATADOS CON ETILENO DURANTE EL ALMACENAMIENTO. PARTE I: PROPIEDADES BIOACTIVAS, ANTIOXIDANTES Y AGLUTINANTES DESPUÉS DE LA COSECHA
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE CIENCIAS BASICAS
ubb.Otra ReparticionFACULTAD DE CIENCIAS
ubb.SedeCHILLÁN
ubb.SedeCONCEPCIÓN
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