Comunicaciones y ponencias de congresos - Biltzarrak eta Argitalpenak
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Publication Open Access Antioxidant activity, organic acids and bioactive compounds of Andean blackberries (Rubus glaucus Benth)(ISHS, 2019-11-25) Horvitz Szoichet, Sandra Susana; Arocena Elorza, José Ignacio; Chanaguano, Diana; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraAndean blackberries are considered an important source of vitamins, minerals and different phytochemicals due to their high content in polyphenols, including anthocyanins, ellagitannins and phenolic acids, which present beneficial effects in human health and prevent chronic diseases. Among other factors, harvest maturity and postharvest conditions may affect the concentration of phenolics and the antioxidant activity of the berries. In this study, the effects of harvest maturity and storage temperature on antioxidant activity, organic acids and, polyphenols and anthocyanins concentration of Andean blackberries were evaluated. Blackberries were harvested at maturity stages 3 (light red) and 5 (dark purple), packed in PET clamshells (200±10 g) and stored under room temperature (18±2°C) and cold storage (8±1°C). Organic acids (citric, malic, ascorbic) and total anthocyanins were determined by HPLC, total phenolic content with the Folin-Ciocalteu method and antioxidant activity by the DPPH method. The analyses were performed on day 1 and every 3 d during storage. At harvest, similar total organic acids, polyphenols and antioxidant activity were observed in the fruit from both maturity stages while the anthocyanins were significantly higher in the more mature fruit. What's more, some differences in the individual acids were observed. During storage and regardless of temperature, total organic acids, total anthocyanins and polyphenols content, and antioxidant activity increased in the fruit harvested at maturity stage 3. On the other hand, in the blackberries harvested at maturity stage 5, a decrease in the organic acids was observed while the anthocyanins, the phenolic compounds and the antioxidant activity remained unchanged. According to the Ecuadorian Quality Standard, blackberries can be harvested as soon as they reach the stage maturity 3. However, at this stage the fruit presented a 5-fold lower anthocyanin content and could result unacceptable for consumers due to undeveloped full color.Publication Open Access Assessing the causes of the low productivity of cider apple orchards in the Spanish region of Gipuzkoa(ISHS, 2022) Miranda Jiménez, Carlos; Crespo Martínez, Sara; Oneka Mugica, Oihane; Laquidain Imirizaldu, María Jesús; Urrestarazu Vidart, Jorge; Santesteban García, Gonzaga; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraApple cider-making has a long tradition in many northern Spanish regions, such as Gipuzkoa in the Basque Country. The production in this region is largely based on traditional local cider cultivars for which very little information is available on their pollination requirements, resulting in a generalized low productivity of the orchards. In this work the self-(in)compatibility, S-alleles and pollen quality have been studied for the main cider varieties grown in Gipuzkoa, which represent a wide genetic diversity. The S-RNase genotype of 25 cultivars is firstly reported here, which allows allocating the cultivars in their corresponding incompatibility group. All the S-alleles have been previously described, being S26, S3 and S5 the most frequently found. Regarding pollen quality triploid cultivars, as expected, showed lower viability (<70%) and germination rates (<20%). Whereas most diploid cultivars showed good pollen viability (>80%) and germination (>30%) rates, it is noteworthy the low performance of ‘Urtebete’, very similar to that of triploids. Self-compatibility tests both in vitro and in situ showed low rates of fruit set and, together with an upper position of the stigmas related to stamens, reveal a low degree of self-compatibility for most cultivars. Surprisingly, two cultivars called ‘Moko’ and ‘Txalaka’, showed certain selfcompatibility with around 7% fruit set. All in all, the results will enable to improve traditional varieties orchard design as well as the profitability of apple cider farms in the region.Publication Open Access Assessment of flesh browning diversity in apple germplasm collections phenotyped by image analysis(ISHS, 2023) Miranda Jiménez, Carlos; Irisarri, P.; Arellano Zapatero, Julia; Bielsa, F. J.; Valencia Leoz, Ana; Urrestarazu Vidart, Jorge; Pina, Ana; Santesteban García, Gonzaga; Castel, L.; Errea, Pilar; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute for Multidisciplinary Research in Applied Biology - IMABEnzymatic flesh browning (EB) is one of the major problems affecting the quality and limiting the shelf life of minimally processed fruit. Traditionally, EB has been measured objectively using colourimeters. However, colourimeters are not suitable for phenotyping large quantities of fruit samples as they measure just one small area of a sample at a time, which hampers the acquisition of representative measurements and renders them time-consuming and costly. Previous research has shown that image analysis of digital photographs could be a viable alternative to obtain colour information of the entire surface of samples for large scale phenotyping, but to date there are no references for its practical application. The aim of this work was to assess the diversity in EB in a large set of cultivars phenotyped using digital photographs and a high-throughput analytical system based on image analysis developed by our team. A set of 143 cultivars from 104 genotypes, including modern references (16 cultivars) and traditional Spanish cultivars from UPNA (67 cultivars) and CITA (60 cultivars) germplasm collections was analysed in 2020 and 2021. The traditional cultivars were part of the core collection, which optimizes the representativeness of the genetic variation of apples preserved in Spanish collections. EB was evaluated in 10 fruits per cultivar and photographed at regular intervals from just after cutting to one hour later. A wide range of EB intensities was observed, with up to 20-fold differences between cultivars, which could be classified into five levels using two indices. The time at which EB was evaluated (30 or 60 min after slicing) had little influence on the classification. Traditional cultivars with low or very low EB were found to be comparable to those of references with less EB. The results show the potential of traditional germplasm to diversify the varietal offer and introduce new traits in apple breeding.Publication Open Access Microbial and sensory quality of an Andean blackberry (Rubus glaucus Benth) cultivar(ISHS, 2020-04-07) Horvitz Szoichet, Sandra Susana; Chanaguano, Diana; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraThe 'moras de Castilla' (Andean blackberries) are the blackberries most commonly cultivated in Ecuador. They are considered as non-climacteric fruit and thus, they are usually harvested at full maturity. They are also very perishable as rapid mold growth occurs during the postharvest period. The aim of this study was to evaluate the effects of harvest maturity and storage temperature on the microbiological and sensory quality of Andean blackberries. Blackberries were harvested at maturity stages 3 (light red) and 5 (dark purple), packed in PET clamshells (200±10 g) and stored under room temperature (18±2°C) or cold storage (8±1°C). The analyses were performed on days 0, 3, 6, and 9 of storage for sensory (visual quality, color, aroma, firmness and overall impression) and microbiological quality (total aerobic mesophiles, psychrotrophes, and yeasts and molds). Molds and yeasts' growth was the main factor limiting blackberries shelf-life. The counts for this microbial group continuously increased during the storage period, mainly under room temperature. Psychrotrophes were detected only after 6 and 9 days of cold storage in the more immature fruit and, regardless of maturity stage, mesophiles counts were greater in the blackberries stored at 18°C. The more mature fruit received higher scores in the sensory analyses and were preferred by the panelists as the blackberries harvested at maturity stage 3 were ¿too firm¿ and did not develop their full color and characteristic aroma. Based on our results, and even when the Ecuadorian Quality Standard allows to harvest blackberries when they reach the maturity stage 3, the fruit should be harvested at maturity stage 5 and kept under cold storage as refrigeration was effective in delaying microbial growth and in extending the shelf-life period from 3 days at 18°C to 8 days in cold storage.Publication Open Access Postharvest quality of a thorny Andean blackberry (Rubus glaucus Benth) cultivar(ISHS, 2019-11-08) Horvitz Szoichet, Sandra Susana; Chanaguano, Diana; Dugarte, N. Y.; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraAndean blackberries (Rubus glaucus Benth) are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. They are considered non-climacteric, and thus, sold at an advanced maturity stage when the fruit is more sensitive to mechanical damage and spoilage. Harvesting at the proper maturity stage and temperature control are two critical factors in reducing postharvest losses, maintaining quality and extending shelf-life of fruit and vegetables. In this study, the effects of harvest maturity and storage temperature on physicochemical quality of Andean blackberries were evaluated. Blackberries were harvested at maturity stages 3 (light red) and 5 (dark purple), packed in polyethylene terephthalate (PET) clamshells (200±10 g) and stored under room temperature (18±2°C) and cold storage (8±1°C) until visual symptoms of decay were detected. Weight loss was determined daily. Fruit diameter, length and weight were determined on day 1 and colour (L and °hue), firmness, total soluble solids (TSS), pH titratable acidity (TA) and maturity index (TSS/TA) were evaluated on day 1 and every 3 d during storage. The more immature fruit were classified as small and presented lower pH, TSS and maturity index together with higher TA, luminosity, °hue and firmness than the blackberries harvested at maturity stage 5, both at harvest and during storage. Weight loss gradually increased during the storage period in the fruit of both maturity stages with around 9 and 5% after 10 d under refrigeration and 4 d at room temperature, respectively. Refrigeration was effective in maintaining fruit quality and delaying softening and weight loss, with a shelf-life of 3 d at 18°C and up to 8 d in cold storage. The main limiting factors were microbial growth and softening and weight loss at 18 and 8°C, respectively.Publication Open Access Pressure shift freezing: congelación por cambio de fase(Universidad Miguel Hernández, 2024) Angós Iturgaiz, Ignacio; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraSesión Plenaria 3: La congelación es uno de los métodos más antiguos y ampliamente utilizados en la conservación de alimentos. El crecimiento de la demanda de productos generados por la industria congeladora ha estimulado la necesidad de buscar nuevas tecnologías que incrementen su eficiencia, rebajen los costes y, por el lado del consumidor, mejoren la calidad de los alimentos y optimicen su vida útil. Todos estos aspectos hay que enmarcarlos dentro de un contexto en el que los esfuerzos de adaptación a condiciones climáticas cada vez más extremas e imprevisibles, van a ir de la mano con las iniciativas orientadas a la minimización del impacto ambiental que supone la producción de alimentos para una población mundial en crecimiento exponencial. En esta ponencia en primer lugar se dará una visión general del uso de las altas presiones en el ámbito agroalimentario, pasando a continuación a explicar los fundamentos de los procesos de congelación mediados o asistidos por el uso de altas presiones hidrostáticas, una tecnología emergente dentro del campo de la conservación de alimentos por congelación. Se ofrecerá una visión actual del estado del arte sobre esta tecnología, comprendiendo tanto los aspectos tecnológicos y de ingeniería, como los relacionados con la calidad de los productos alimentarios procesados con ella y las perspectivas de futuro que pueden extraerse, a la luz de los últimos avances científicos y técnicos.