Effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhibition of surface-borne pathogens / S. Y. He in International journal of refrigeration, Vol. 36 N° 8 (Décembre 2013)  

Public ISBD [article]  inInternational journal of refrigeration > Vol. 36 N° 8 (Décembre 2013) . - pp. 2387–2394 Titre : Effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhibition of surface-borne pathogens Titre original : Effets du refroidissement sous vide sur le système antioxydant enzymatique des cerises et l'inhibition des pathogènes à la surface des fruits Type de document : texte imprimé Auteurs : S. Y. He, Auteur ; G. C. Zhang, Auteur ; Y. Q. Yu, Auteur Année de publication : 2014 Article en page(s) : pp. 2387–2394 Note générale : Refrigeration Langues : Anglais (eng) Mots-clés : Vacuum cooling  sweet cherry  antioxidant activity  scanning electron microscope Résumé : The study aimed to determine the effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhibition of surface-borne bacteria during storage. Cherries were vacuum-cooled and then stored at 1 °C and 95% relative humidity for 1 week. Changes in the enzymatic antioxidant system of cherry were measured throughout the storage period. The catalase activity and peroxidase activity of vacuum-cooled cherries were higher than those of the control during storage. In addition, the malondialdehyde content of cherry with vacuum cooling was lower than that of the control. Both groups showed intermediate levels of polyphenol oxidase activity. Scanning electron microscopy studies demonstrated the inhibitory effect of vacuum cooling on the morphology of E. coli on the cherry surfaces. This study offers new insights into the physiological mechanics of cherry fruit after vacuum cooling and storage and provides experimental evidence for better control of cherry quality in practice. En ligne : http://www.sciencedirect.com/science/article/pii/S014070071300145X [article] Effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhibition of surface-borne pathogens = Effets du refroidissement sous vide sur le système antioxydant enzymatique des cerises et l'inhibition des pathogènes à la surface des fruits [texte imprimé] / S. Y. He, Auteur ; G. C. Zhang, Auteur ; Y. Q. Yu, Auteur . - 2014 . - pp. 2387–2394. Refrigeration Langues : Anglais (eng) in International journal of refrigeration > Vol. 36 N° 8 (Décembre 2013) . - pp. 2387–2394 Mots-clés : Vacuum cooling  sweet cherry  antioxidant activity  scanning electron microscope Résumé : The study aimed to determine the effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhibition of surface-borne bacteria during storage. Cherries were vacuum-cooled and then stored at 1 °C and 95% relative humidity for 1 week. Changes in the enzymatic antioxidant system of cherry were measured throughout the storage period. The catalase activity and peroxidase activity of vacuum-cooled cherries were higher than those of the control during storage. In addition, the malondialdehyde content of cherry with vacuum cooling was lower than that of the control. Both groups showed intermediate levels of polyphenol oxidase activity. Scanning electron microscopy studies demonstrated the inhibitory effect of vacuum cooling on the morphology of E. coli on the cherry surfaces. This study offers new insights into the physiological mechanics of cherry fruit after vacuum cooling and storage and provides experimental evidence for better control of cherry quality in practice. En ligne : http://www.sciencedirect.com/science/article/pii/S014070071300145X

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