A5048146714- Postharvest Quality and Shelf Life Management
- Plant Physiology and Cultivation Studies
- Phytochemicals and Antioxidant Activities
- Nanocomposite Films for Food Packaging
- Pomegranate: compositions and health benefits
- Plant and soil sciences
- Listeria monocytogenes in Food Safety
- Horticultural and Viticultural Research
- Essential Oils and Antimicrobial Activity
- Potato Plant Research
- Banana Cultivation and Research
- Agricultural and Food Production Studies
- Microbial Inactivation Methods
- Light effects on plants
- Plant Pathogens and Fungal Diseases
- Plant Surface Properties and Treatments
- Botanical Research and Applications
- Food Quality and Safety Studies
- Garlic and Onion Studies
- Irrigation Practices and Water Management
- Date Palm Research Studies
- Growth and nutrition in plants
- Plant responses to elevated CO2
- Food Safety and Hygiene
- Fermentation and Sensory Analysis
Universidad Politécnica de Cartagena
2014-2023
Centre for Plant Biotechnology and Genomics
2019-2021
University of Cartagena
2002-2015
Instituto de Biotecnología de León
2012-2013
Centro de Edafología y Biología Aplicada del Segura
1993-2003
Consejo Superior de Investigaciones Científicas
1993-2000
University of California, Davis
1997
Hospital Clínico San Carlos
1987
Universidad Complutense de Madrid
1987
Minimally fresh processed (MFP) or fresh-cut fruits and vegetables is currently the fastest growing sub-sector of food industry with still a high potential growth world wide. The practical advantages convenience they provide to consumers undoubtedly favour this fact. However, because their specific ways preparation, MFP plant foods are highly perishable. To minimise this, must be elaborated following strict control procedures in order avoid quality loss, assuring safety consumers. most...
ABSTRACT The stability of three strawberry cultivars was evaluated for changes in jam color quality during processing and storage at 20°, 30° 37°C 200 days. Anthocyanin content determined by HPLC. effect cultivar, on pigments, instrumental (L*, a*, b*) consumer preference were also determined. ‘Oso grande’ had the lowest anthocyanin concentration (110 mg/g f.w), higher monomeric pigment degradation storage, highest pH, least desirable score from sensory panel shortest shelf‐life....
Abstract Six anthocyanin pigments were found to be responsible for the red colour of pomegranate juice (cv ‘Mollar’). These analysed quantitatively and qualitatively by HPLC identified as delphinidin 3‐glucoside 3,5‐diglucoside, cyanidin 3,5‐diglucoside pelargonidin 3,5‐diglucoside. The fruit skin contained only derivatives. Generally, there is an increase in pigmentation with ripening. During early maturation stages 3,5‐diglucosides main delphinidin‐based derivatives predominant compounds....
ABSTRACT: Spanish ‘Mollar de Elche’ sweet pomegranates (Punica granatum L.) were stored at 2 or 5 °C for 12 wk in unperforated polypropylene (UPP) film of 25 μm thickness modified atmosphere packaging (MAP). Perforated (PPP) 20 and conventional cold storage applied as control treatments. Quality was evaluated after shelf life 6 d 15 75% RH. PPP the best treatment maintaining red skin‐color arils end storage. All treatments suffered a decrease total anthocyanins content life. After life, UPP...
Wound-induced changes in phenolic metabolism causes stem browning (butt discoloration) harvested lettuce. Stem tissue near the harvesting cut exhibited increased phenylalanine ammonia-lyase (PAL) activity and accumulation of caffeic acid derivatives. These o-diphenols can be oxidized by enzyme polyphenol oxidase (PPO) to produce brown pigments. This reaction readily followed measuring a* values. Browning was reduced washing disks with solutions 0.3 M calcium chloride, 1.0 mM...
Abstract The effect of different irrigation strategies on the fruit quality at harvest and during storage 1 °C 'Búlida' apricots ( Prunus armeniaca L.) was studied. Irrigation treatments consisted a control irrigated 100% crop evapotranspiration (ETc) throughout season, two deficit consisting continuous 50% control, regulated (RDI) ETc critical periods (second rapid growth early post‐harvest) 25% rest season. Fruits from both showed higher values total soluble solids (TSS), titratable...
Abstract BACKGROUND: The fresh‐cut vegetable industry commonly uses sodium hypochlorite (NaOCl) for disinfection. However, certain problems with NaOCl usage have led to the investigation of alternative sanitisation treatments. In this respect, UV‐C radiation could be interest. RESULTS: effect four pre‐packaging doses (0, 4.54, 7.94 and 11.35 kJ m −2 ) two storage temperatures (5 8 °C) on quality minimally processed spinach ( Spinacia oleracea L.) leaves was studied over a period 13 days....