Articles publicats (Grup de Recerca en Postcollita)
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Brown rot on stone fruit: From epidemiology studies to the development of effective control strategies
(Elsevier, 2022)In the last years, our research has focused on the study of brown rot on stone fruit caused by Monilinia spp. in the ‘Valle del Ebro’ (Spain). The epidemiology of this disease was thoroughly investigated in the field and ... -
Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries
(Elsevier, 2021)We aimed to study the efficacy of a water-assisted UVC light device (WUVC) as an innovative clean technology for the disinfection of fresh sound tomatoes and processing wash water and water turbidity was evaluated as ... -
Are fruit surface differences in two blueberry cultivars major drivers of contrasting postharvest dynamics?
(MDPI, 2022)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 ... -
Unravelling the contribution of the Penicillium expansum PeSte12 transcription factor to virulence during apple fruit infection
(Elsevier, 2018)Blue mould disease caused by Penicillium expansum infection is one of the most important diseases of pome fruit accounting for important economic losses. In the present study, the PeSte12 transcription factor gene was ... -
Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality
(SAGE Publications, 2018)Biological preservation methods with bacterial antagonists have emerged as alternatives to chemical sanitizers for extending shelf-life and reducing the population of pathogenic microorganisms. In addition, calcium plays ... -
Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
(Elsevier, 2019-01-23)Pre-harvest conditions such as cultivar, cultivation site and planting time could affect the storability, quality and shelf-life of fruit and vegetables. The influence of onion cultivar, cultivation site and planting time ... -
Preharvest sprays and their effects on the postharvest quality of fruit
(Stewart Postharvest Review, 2013-10)Purpose of review: This paper reviews studies on the effects of preharvest spray treatments on the postharvest quality and storage potential of fruits, with the objective of summarising the main effects in each case and ... -
The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach
(SAGE Publications, 2017)This work aimed at evaluating the effects of sous-vide cooking parameters, such as time and temperature and their interactions, on textural attributes of 'Mondial Gala' and 'Granny Smith' apple cultivars. For this, different ... -
Differential contribution of the two major polygalacturonases from Penicillium digitatum to virulence towards citrus fruit
(Elsevier, 2018-10)The fungus Penicillium digitatum is the causal agent of the citrus green mould, the major postharvest diseases of citrus fruit. Lesions on the surface of infected fruits first appear as soft areas around the inoculation ... -
Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds
(Elsevier, 2018-01)In recent years, the consumption of minimally processed fruit has increased. However, unfortunately, these products could be an appropriate vehicle for the transmission of foodborne pathogens. In this study, the antagonistic ... -
Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds
(Elsevier, 2018)The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella ... -
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
(Springer, 2018-06)Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in ... -
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
(Wiley, 2018)The effects of the inclusion of broccoli co‐products into crackers on the bioaccessibility as well as their overall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0% flour ... -
Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice
(Springer, 2018)The aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice enriched in anthocyanins, formulated using strawberry processing co-products. Incorporation ... -
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
(Elsevier, 2018-06)This study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenolic content of various parts, including edible co-products, of several Brassica vegetables. Overall, no significant ... -
Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid
(Elsevier, 2018)The effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli from conventional and organic agricultural practices was evaluated as an alternative to chlorine sanitation. Several ... -
Impact of Pseudomonas graminis strain CPA-7 on respiration and ethylene production in fresh-cut ‘Golden delicious’ apple according to the maturity stage and the preservation strategy
(Elsevier, 2018)The effect of the biocontrol agent (BCA) Pseudomonas graminis CPA-7 on the accumulation of CO2 and ethylene (C2H4) in fresh-cut apples at two maturity stages was evaluated in refrigerated conditions. Factors involved in ... -
Pseudomonas graminis strain CPA-7 differentially modulates the oxidative response in fresh-cut ‘Golden delicious’ apple depending on the storage conditions
(Elsevier, 2018)The oxidative response in fresh-cut antioxidant-treated ‘Golden delicious’ apples during chilling storage was differentially modified by the biopreservative bacterium Pseudomonas graminis CPA-7 depending on the storage ... -
Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears
(Wiley; Society of Chemical Industry, 2018)BACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium ... -
Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)
(Elsevier, 2018)Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain. The effect of sodium hypochlorite, peroxyacetic acid and mild heat treatment on the microbiological, ...