Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and fi... more Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and firmness. Softening and susceptibility of cultivars " Duke " and " Brigitta " to developing internal browning (IB) after mechanical impact and subsequent storage was evaluated during a 2-year study (2011/2012, 2012/2013). On each season fruit were carefully hand-picked, segregated into soft (<1.60 N), medium (1.61–1.80 N), and firm (1.81–2.00 N) categories, and then either were dropped (32 cm) onto a hard plastic surface or remained non-dropped. All fruit were kept under refrigerated storage (0 • C and 85–88% relative humidity) to assess firmness loss and IB after 7, 14, 21, 28, and 35 days. In general, regardless of cultivar or season, high variability in fruit firmness was observed within each commercial harvest, and significant differences in IB and softening rates were found. " Duke " exhibited high softening rates, as well as high and significant r 2 between firmness and IB, but little differences for dropped vs. non-dropped fruit. " Brigitta, " having lesser firmness rates, exhibited almost no relationships between firmness and IB (especially for non-dropped fruit), but marked differences between dropping treatments. Firmness loss and IB development were related to firmness at harvest, soft and firm fruit being the most and least damaged, respectively. Soft fruit were characterized by greater IB development during storage along with high soluble solids/acid ratio, which could be used together with firmness to estimate harvest date and storage potential of fruit. Results of this work suggest that the differences in fruit quality traits at harvest could be related to the time that fruit stay on the plant after turning blue, soft fruit being more advanced in maturity. Finally, the observed differences between segregated categories reinforce the importance of analyzing fruit condition for each sorted group separately.
Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and fi... more Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and firmness. Softening and susceptibility of cultivars " Duke " and " Brigitta " to developing internal browning (IB) after mechanical impact and subsequent storage was evaluated during a 2-year study (2011/2012, 2012/2013). On each season fruit were carefully hand-picked, segregated into soft (<1.60 N), medium (1.61–1.80 N), and firm (1.81–2.00 N) categories, and then either were dropped (32 cm) onto a hard plastic surface or remained non-dropped. All fruit were kept under refrigerated storage (0 • C and 85–88% relative humidity) to assess firmness loss and IB after 7, 14, 21, 28, and 35 days. In general, regardless of cultivar or season, high variability in fruit firmness was observed within each commercial harvest, and significant differences in IB and softening rates were found. " Duke " exhibited high softening rates, as well as high and significant r 2 between firmness and IB, but little differences for dropped vs. non-dropped fruit. " Brigitta, " having lesser firmness rates, exhibited almost no relationships between firmness and IB (especially for non-dropped fruit), but marked differences between dropping treatments. Firmness loss and IB development were related to firmness at harvest, soft and firm fruit being the most and least damaged, respectively. Soft fruit were characterized by greater IB development during storage along with high soluble solids/acid ratio, which could be used together with firmness to estimate harvest date and storage potential of fruit. Results of this work suggest that the differences in fruit quality traits at harvest could be related to the time that fruit stay on the plant after turning blue, soft fruit being more advanced in maturity. Finally, the observed differences between segregated categories reinforce the importance of analyzing fruit condition for each sorted group separately.
Relationship Between Volatile Production, Fruit Quality and Sensory Evaluation of Fuji Apples Stored in Different Atmospheres by Means of Multivariate Analysis
VIII International Controlled Atmosphere Research Conference, 2003
Olive (Olea europaea L.) fruit and derived products play a pivotal role in the Mediterranean diet... more Olive (Olea europaea L.) fruit and derived products play a pivotal role in the Mediterranean diet, to which they contribute their gastronomic value and their health-promoting properties. The fruit cuticle constitutes the interface between the plant and the surrounding environment, and it modulates relevant traits such as water loss, mechanical resistance, and susceptibility to pests and rots. Hence, a better knowledge of fruit cuticle properties and the impact thereupon of agronomic factors could help improving olive grove management. In this work, time–course changes in fruit cuticle yields and composition were assessed during the on-tree ripening of ‘Arbequina’ olives obtained from irrigated or rain-fed trees grown at a commercial grove located in El Soleràs (Catalonia, Spain), where low annual rainfall occur together with cold winters and hot dry summers. Significantly higher wax contents were observed for rain-fed than for irrigated fruits, both in relative (% over total cuticle...
Fresh blueberries are prone to softening and dehydration during postharvest, which limits their c... more Fresh blueberries are prone to softening and dehydration during postharvest, which limits their competitiveness when reaching the final markets. Commercial cultivars ‘Duke’ and ‘Brigitta’ exhibit contrasting softening patterns. Although ‘Duke’ berries usually show higher firmness levels at harvest as compared to ‘Brigitta’, they display higher softening and weight loss rates after cold storage. The aim of this study was to evaluate the physicochemical changes and modifications in cuticle composition of ‘Duke’ and ‘Brigitta’ blueberries across five developmental stages: green (G), 25 and 50% pink (25P, 50P), and 75 and 100% blue (75B, 100B), to determine those characters with the most influence on their postharvest behavior. For each developmental stage, maturity parameters, respiration, and ethylene production rates were assessed, and cuticular wax and cutin were analyzed. Principal component analysis (PCA) revealed that ‘Duke’ berries were characterized by higher respiration and et...
Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the heal... more Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union directives, and it is used as a purity parameter for extra-virgin and virgin olive oils. The wax profile may also help the characterization of monovarietal olive oils. In this study, monovarietal oils were extracted from the fruits of nine native Spanish olive varieties (‘Arbequina’, ‘Argudell’, ‘Empeltre’, ‘Farga’, ‘Manzanilla’, ‘Marfil’, ‘Morrut’, ‘Picual’ and ‘Sevillenca’), and their chemical and sensory attributes were determined. Total wax content in oil was cultivar-dependent and ranged widely between 26 (‘Manzanilla’) and 144 mg kg−1 (‘Arbequina’), while it was negligible in ‘Picual’ oil. The wax ester fraction was comprised largely of phytol-containing diterpene esters, with phytyl vaccinate and phytyl arachidate being the most common components of this non-polar fraction in...
The production of olive (Olea europaea L.) is very important economically in many areas of the wo... more The production of olive (Olea europaea L.) is very important economically in many areas of the world, and particularly in countries around the Mediterranean basin. Ripening-associated modifications in cell wall composition and structure of fruits play an important role in attributes like firmness or susceptibility to infestations, rots and mechanical damage, but limited information on these aspects is currently available for olive. In this work, cell wall metabolism was studied in fruits from nine olive cultivars ('Arbequina', 'Argudell', 'Empeltre', 'Farga', 'Manzanilla', 'Marfil', 'Morrut', 'Picual' and 'Sevillenca') picked at three maturity stages (green, turning and ripe). Yields of alcohol-insoluble residue (AIR) recovered from fruits, as well as calcium content in fruit pericarp, decreased along ripening. Cultivar-specific diversity was observed in time-course change patterns of enzyme activity, particularly for those acting on arabinosyl-and galactosyl-rich pectin side chains. Even so, fruit firmness levels were associated to higher pectin methylesterase (PME) activity and calcium contents. In turn, fruit firmness correlated inversely with ascorbate content and with α-L-arabinofuranosidase (AFase) and β-galactosidase (β-Gal) activities, resulting in preferential loss of neutral sugars from cell wall polymers.
Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and fi... more Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and firmness. Softening and susceptibility of cultivars "Duke" and "Brigitta" to developing internal browning (IB) after mechanical impact and subsequent storage was evaluated during a 2-year study (2011/2012, 2012/2013). On each season fruit were carefully hand-picked, segregated into soft (<1.60 N), medium (1.61-1.80 N), and firm (1.81-2.00 N) categories, and then either were dropped (32 cm) onto a hard plastic surface or remained non-dropped. All fruit were kept under refrigerated storage (0 • C and 85-88% relative humidity) to assess firmness loss and IB after 7, 14, 21, 28, and 35 days. In general, regardless of cultivar or season, high variability in fruit firmness was observed within each commercial harvest, and significant differences in IB and softening rates were found. "Duke" exhibited high softening rates, as well as high and significant r 2 between firmness and IB, but little differences for dropped vs. non-dropped fruit. "Brigitta," having lesser firmness rates, exhibited almost no relationships between firmness and IB (especially for non-dropped fruit), but marked differences between dropping treatments. Firmness loss and IB development were related to firmness at harvest, soft and firm fruit being the most and least damaged, respectively. Soft fruit were characterized by greater IB development during storage along with high soluble solids/acid ratio, which could be used together with firmness to estimate harvest date and storage potential of fruit. Results of this work suggest that the differences in fruit quality traits at harvest could be related to the time that fruit stay on the plant after turning blue, soft fruit being more advanced in maturity. Finally, the observed differences between segregated categories reinforce the importance of analyzing fruit condition for each sorted group separately.
The “Libra Nose” electronic nose has eight Quartz Microbalance Sensors. When gas molecules are ad... more The “Libra Nose” electronic nose has eight Quartz Microbalance Sensors. When gas molecules are adsorbed onto the quartz crystal surface, the oscillation frequency changes in proportion to the amount of mass. The response of sensors depends on numerous factors ...
Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation
Golden' is the most cultivated apple group in Europe. In recent years, new mutants have emerged w... more Golden' is the most cultivated apple group in Europe. In recent years, new mutants have emerged which improve both aspects of production and sensory attributes. In this work, emission of volatile compounds and the activity of lipoxygenase system-related enzymes in 'Golden Reinders Ò ' apples were analysed after 19 and 30 weeks under ultra low oxygen atmosphere (ULO) or under ULO plus different periods in cold air atmosphere and after remaining 1 and 7 days at 20°C. This study examined modifications in the capacity for volatile ester production, specifically focusing on modification in lipoxygenase and hydroperoxide lyase activity. Volatile compound emission reached a maximum after 30 weeks of cold storage plus 7 days at 20°C. Straight-chain esters were closely related to lipoxygenase activity in the flesh tissue, leading, suggesting that lipoxygenase enzyme plays an important role in the emission of straight-chain esters: the most characteristic volatile type associated with this apple variety.
Golden Reinders' apples harvested at commercial maturity were dipped in 2% (w/v) CaCl 2 and store... more Golden Reinders' apples harvested at commercial maturity were dipped in 2% (w/v) CaCl 2 and stored for 4 or 7 months at 1°C and 92% RH under air. Cell wall composition and some related enzyme activities were determined thereafter in order to assess the effects of calcium treatment on fruit firmness and cell wall metabolism throughout the commercial life of produce. Multivariate analysis of data showed that firmness was strongly related to the yield of pectin-enriched fractions isolated from cell wall materials. Reduced pectin degradation was observed in calcium-treated apples, probably in relation to inhibited activity of some pectolytic enzymes, possibly in response to suppressed ethylene production. Data suggests enhanced establishment of ionic interactions between pectic polymers in treated fruit, leading to higher firmness levels at the end of shelf life.
Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and fi... more Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and firmness. Softening and susceptibility of cultivars " Duke " and " Brigitta " to developing internal browning (IB) after mechanical impact and subsequent storage was evaluated during a 2-year study (2011/2012, 2012/2013). On each season fruit were carefully hand-picked, segregated into soft (<1.60 N), medium (1.61–1.80 N), and firm (1.81–2.00 N) categories, and then either were dropped (32 cm) onto a hard plastic surface or remained non-dropped. All fruit were kept under refrigerated storage (0 • C and 85–88% relative humidity) to assess firmness loss and IB after 7, 14, 21, 28, and 35 days. In general, regardless of cultivar or season, high variability in fruit firmness was observed within each commercial harvest, and significant differences in IB and softening rates were found. " Duke " exhibited high softening rates, as well as high and significant r 2 between firmness and IB, but little differences for dropped vs. non-dropped fruit. " Brigitta, " having lesser firmness rates, exhibited almost no relationships between firmness and IB (especially for non-dropped fruit), but marked differences between dropping treatments. Firmness loss and IB development were related to firmness at harvest, soft and firm fruit being the most and least damaged, respectively. Soft fruit were characterized by greater IB development during storage along with high soluble solids/acid ratio, which could be used together with firmness to estimate harvest date and storage potential of fruit. Results of this work suggest that the differences in fruit quality traits at harvest could be related to the time that fruit stay on the plant after turning blue, soft fruit being more advanced in maturity. Finally, the observed differences between segregated categories reinforce the importance of analyzing fruit condition for each sorted group separately.
Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and fi... more Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and firmness. Softening and susceptibility of cultivars " Duke " and " Brigitta " to developing internal browning (IB) after mechanical impact and subsequent storage was evaluated during a 2-year study (2011/2012, 2012/2013). On each season fruit were carefully hand-picked, segregated into soft (<1.60 N), medium (1.61–1.80 N), and firm (1.81–2.00 N) categories, and then either were dropped (32 cm) onto a hard plastic surface or remained non-dropped. All fruit were kept under refrigerated storage (0 • C and 85–88% relative humidity) to assess firmness loss and IB after 7, 14, 21, 28, and 35 days. In general, regardless of cultivar or season, high variability in fruit firmness was observed within each commercial harvest, and significant differences in IB and softening rates were found. " Duke " exhibited high softening rates, as well as high and significant r 2 between firmness and IB, but little differences for dropped vs. non-dropped fruit. " Brigitta, " having lesser firmness rates, exhibited almost no relationships between firmness and IB (especially for non-dropped fruit), but marked differences between dropping treatments. Firmness loss and IB development were related to firmness at harvest, soft and firm fruit being the most and least damaged, respectively. Soft fruit were characterized by greater IB development during storage along with high soluble solids/acid ratio, which could be used together with firmness to estimate harvest date and storage potential of fruit. Results of this work suggest that the differences in fruit quality traits at harvest could be related to the time that fruit stay on the plant after turning blue, soft fruit being more advanced in maturity. Finally, the observed differences between segregated categories reinforce the importance of analyzing fruit condition for each sorted group separately.
Relationship Between Volatile Production, Fruit Quality and Sensory Evaluation of Fuji Apples Stored in Different Atmospheres by Means of Multivariate Analysis
VIII International Controlled Atmosphere Research Conference, 2003
Olive (Olea europaea L.) fruit and derived products play a pivotal role in the Mediterranean diet... more Olive (Olea europaea L.) fruit and derived products play a pivotal role in the Mediterranean diet, to which they contribute their gastronomic value and their health-promoting properties. The fruit cuticle constitutes the interface between the plant and the surrounding environment, and it modulates relevant traits such as water loss, mechanical resistance, and susceptibility to pests and rots. Hence, a better knowledge of fruit cuticle properties and the impact thereupon of agronomic factors could help improving olive grove management. In this work, time–course changes in fruit cuticle yields and composition were assessed during the on-tree ripening of ‘Arbequina’ olives obtained from irrigated or rain-fed trees grown at a commercial grove located in El Soleràs (Catalonia, Spain), where low annual rainfall occur together with cold winters and hot dry summers. Significantly higher wax contents were observed for rain-fed than for irrigated fruits, both in relative (% over total cuticle...
Fresh blueberries are prone to softening and dehydration during postharvest, which limits their c... more Fresh blueberries are prone to softening and dehydration during postharvest, which limits their competitiveness when reaching the final markets. Commercial cultivars ‘Duke’ and ‘Brigitta’ exhibit contrasting softening patterns. Although ‘Duke’ berries usually show higher firmness levels at harvest as compared to ‘Brigitta’, they display higher softening and weight loss rates after cold storage. The aim of this study was to evaluate the physicochemical changes and modifications in cuticle composition of ‘Duke’ and ‘Brigitta’ blueberries across five developmental stages: green (G), 25 and 50% pink (25P, 50P), and 75 and 100% blue (75B, 100B), to determine those characters with the most influence on their postharvest behavior. For each developmental stage, maturity parameters, respiration, and ethylene production rates were assessed, and cuticular wax and cutin were analyzed. Principal component analysis (PCA) revealed that ‘Duke’ berries were characterized by higher respiration and et...
Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the heal... more Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union directives, and it is used as a purity parameter for extra-virgin and virgin olive oils. The wax profile may also help the characterization of monovarietal olive oils. In this study, monovarietal oils were extracted from the fruits of nine native Spanish olive varieties (‘Arbequina’, ‘Argudell’, ‘Empeltre’, ‘Farga’, ‘Manzanilla’, ‘Marfil’, ‘Morrut’, ‘Picual’ and ‘Sevillenca’), and their chemical and sensory attributes were determined. Total wax content in oil was cultivar-dependent and ranged widely between 26 (‘Manzanilla’) and 144 mg kg−1 (‘Arbequina’), while it was negligible in ‘Picual’ oil. The wax ester fraction was comprised largely of phytol-containing diterpene esters, with phytyl vaccinate and phytyl arachidate being the most common components of this non-polar fraction in...
The production of olive (Olea europaea L.) is very important economically in many areas of the wo... more The production of olive (Olea europaea L.) is very important economically in many areas of the world, and particularly in countries around the Mediterranean basin. Ripening-associated modifications in cell wall composition and structure of fruits play an important role in attributes like firmness or susceptibility to infestations, rots and mechanical damage, but limited information on these aspects is currently available for olive. In this work, cell wall metabolism was studied in fruits from nine olive cultivars ('Arbequina', 'Argudell', 'Empeltre', 'Farga', 'Manzanilla', 'Marfil', 'Morrut', 'Picual' and 'Sevillenca') picked at three maturity stages (green, turning and ripe). Yields of alcohol-insoluble residue (AIR) recovered from fruits, as well as calcium content in fruit pericarp, decreased along ripening. Cultivar-specific diversity was observed in time-course change patterns of enzyme activity, particularly for those acting on arabinosyl-and galactosyl-rich pectin side chains. Even so, fruit firmness levels were associated to higher pectin methylesterase (PME) activity and calcium contents. In turn, fruit firmness correlated inversely with ascorbate content and with α-L-arabinofuranosidase (AFase) and β-galactosidase (β-Gal) activities, resulting in preferential loss of neutral sugars from cell wall polymers.
Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and fi... more Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and firmness. Softening and susceptibility of cultivars "Duke" and "Brigitta" to developing internal browning (IB) after mechanical impact and subsequent storage was evaluated during a 2-year study (2011/2012, 2012/2013). On each season fruit were carefully hand-picked, segregated into soft (<1.60 N), medium (1.61-1.80 N), and firm (1.81-2.00 N) categories, and then either were dropped (32 cm) onto a hard plastic surface or remained non-dropped. All fruit were kept under refrigerated storage (0 • C and 85-88% relative humidity) to assess firmness loss and IB after 7, 14, 21, 28, and 35 days. In general, regardless of cultivar or season, high variability in fruit firmness was observed within each commercial harvest, and significant differences in IB and softening rates were found. "Duke" exhibited high softening rates, as well as high and significant r 2 between firmness and IB, but little differences for dropped vs. non-dropped fruit. "Brigitta," having lesser firmness rates, exhibited almost no relationships between firmness and IB (especially for non-dropped fruit), but marked differences between dropping treatments. Firmness loss and IB development were related to firmness at harvest, soft and firm fruit being the most and least damaged, respectively. Soft fruit were characterized by greater IB development during storage along with high soluble solids/acid ratio, which could be used together with firmness to estimate harvest date and storage potential of fruit. Results of this work suggest that the differences in fruit quality traits at harvest could be related to the time that fruit stay on the plant after turning blue, soft fruit being more advanced in maturity. Finally, the observed differences between segregated categories reinforce the importance of analyzing fruit condition for each sorted group separately.
The “Libra Nose” electronic nose has eight Quartz Microbalance Sensors. When gas molecules are ad... more The “Libra Nose” electronic nose has eight Quartz Microbalance Sensors. When gas molecules are adsorbed onto the quartz crystal surface, the oscillation frequency changes in proportion to the amount of mass. The response of sensors depends on numerous factors ...
Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation
Golden' is the most cultivated apple group in Europe. In recent years, new mutants have emerged w... more Golden' is the most cultivated apple group in Europe. In recent years, new mutants have emerged which improve both aspects of production and sensory attributes. In this work, emission of volatile compounds and the activity of lipoxygenase system-related enzymes in 'Golden Reinders Ò ' apples were analysed after 19 and 30 weeks under ultra low oxygen atmosphere (ULO) or under ULO plus different periods in cold air atmosphere and after remaining 1 and 7 days at 20°C. This study examined modifications in the capacity for volatile ester production, specifically focusing on modification in lipoxygenase and hydroperoxide lyase activity. Volatile compound emission reached a maximum after 30 weeks of cold storage plus 7 days at 20°C. Straight-chain esters were closely related to lipoxygenase activity in the flesh tissue, leading, suggesting that lipoxygenase enzyme plays an important role in the emission of straight-chain esters: the most characteristic volatile type associated with this apple variety.
Golden Reinders' apples harvested at commercial maturity were dipped in 2% (w/v) CaCl 2 and store... more Golden Reinders' apples harvested at commercial maturity were dipped in 2% (w/v) CaCl 2 and stored for 4 or 7 months at 1°C and 92% RH under air. Cell wall composition and some related enzyme activities were determined thereafter in order to assess the effects of calcium treatment on fruit firmness and cell wall metabolism throughout the commercial life of produce. Multivariate analysis of data showed that firmness was strongly related to the yield of pectin-enriched fractions isolated from cell wall materials. Reduced pectin degradation was observed in calcium-treated apples, probably in relation to inhibited activity of some pectolytic enzymes, possibly in response to suppressed ethylene production. Data suggests enhanced establishment of ionic interactions between pectic polymers in treated fruit, leading to higher firmness levels at the end of shelf life.
A role for non-pectolytic proteins in postharvest firmness loss in sweet cherry?
ABSTRACT ‘Celeste’ cherry fruit were dipped in 3% (w/v) CaCl2 (2 min, room temperature) and then ... more ABSTRACT ‘Celeste’ cherry fruit were dipped in 3% (w/v) CaCl2 (2 min, room temperature) and then kept for 14 days at 0 °C, followed by 3 days at 20 ºC to simulate shelf life. Calcium treatment significantly decreased firmness loss and decay incidence, but did not affect weight loss. After storage, levels of the hemicellulose-containing cell wall fraction in treated cherries were similar to those in the controls, in spite of lower levels of EGase activity and expression of a fruitassociated EGase gene. However, after shelf life the opposite was found, expression levels in treated fruit overpassing those in the controls, with concomitantly lowered KOHsf yields. Transcript accumulation of an expansin, PaEXP1, was severely inhibited during cold storage regardless of treatment, but increased during the simulated retail period to levels similar to those at harvest, and was inversely correlated to fruit firmness. Keywords: firmness loss, PaEXP1, PaXHT, PaEGase, sweet cherry
Cambios en la composición de la cutícula de frutos de cereza durante su conservación en frío
ABSTRACT Se aislaron muestras de cutícula de cerezas ‘Somerset’ recolectadas en su punto óptimo d... more ABSTRACT Se aislaron muestras de cutícula de cerezas ‘Somerset’ recolectadas en su punto óptimo de madurez y conservadas 28 días a 0 °C, y se analizó su composición en ceras y monómeros de cutina. En el momento de cosecha, la cutícula del fruto contenía un 23% y un 41% de ceras y cutina, respectivamente, siendo los ácidos triterpenoides y los monómeros de tipo C18 los compuestos mayoritarios en cada caso. Aunque el contenido total de cutícula por unidad de superficie (μg cm-2) aumentó tras la conservación post-cosecha, el porcentaje de ceras y cutina disminuyó, incrementándose notablemente los niveles del residuo no hidrolizable que permanece tras la extracción de la cutina. Generalmente, a partir de frutos más firmes se obtuvieron mayores rendimientos totales de cutícula, mientras que los frutos con menor pérdida de peso tuvieron mayores contenidos en ceras. Palabras clave: ceras cuticulares, cereza, cutina, cutícula, Prunus avium L.
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ISI by Jordi Graell
Papers by Jordi Graell