Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit

Agre, 1998, The aquaporins, blueprints for cellular plumbing systems, Journal of Biological Chemistry, 273, 14659, 10.1074/jbc.273.24.14659 Anino, 2006, Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts, Food Research International, 39, 154, 10.1016/j.foodres.2005.07.003 AOAC, 2000. Official Methods of Analysis. Washington, DC. Barat, 2001, Effect of osmotic solution concentration, temperature and vacuum impregnation pretreatment on osmotic dehydration kinetics of apple slices, Food Science and Technology International, 7, 451, 10.1106/4L77-UPTY-KEAQ-3TIV Barrera, 2004, Ca+2 and Fe+2 influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith), Journal of Food Engineering, 65, 9, 10.1016/j.jfoodeng.2003.10.016 Brecht, 1995, Physiology of lightly processed fruits and vegetables, HortScience, 30, 18, 10.21273/HORTSCI.30.1.18 Cardona, 1992, Zumos de fruta. Principios generales de elaboración yestabilidad., Alimentaria Abril, 53 Castelló, 2006, Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries, LWT – Food Science and Technology, 39, 1171, 10.1016/j.lwt.2005.07.001 Chiralt, 2005, Physical and chemical changes induced by osmotic dehydration in plant tissues, Journal of Food Engineering, 67, 167, 10.1016/j.jfoodeng.2004.05.055 Crank, 1975 Del Caro, 2004, Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage, Food Chemistry, 84, 99, 10.1016/S0308-8146(03)00180-8 Escriche, 2000, Osmotic dehydration of kiwi fruit (Actinidia Chinensis): fluxes and mass transfer kinetics, Journal of Food Process Engineering, 23, 191, 10.1111/j.1745-4530.2000.tb00511.x Fito, 1994, Modelling of vacuum osmotic dehydration of food, Journal of Food Engineering, 22, 313, 10.1016/0260-8774(94)90037-X Fito, 1994, Non-diffusional mechanisms occurring during vacuum osmotic dehydration, Journal of Food Engineering, 21, 513, 10.1016/0260-8774(94)90070-1 Fito, 1997, Osmotic dehydration: an approach to the modeling of solid food–liquid operations, 231 Fito, 2000, Vacuum impregnation of plant tissues, 189 Giraldo, 2003, Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango, Journal of Food Engineering, 58, 33, 10.1016/S0260-8774(02)00331-X Gorny, 1998, Postharvest physiology and quality maintenance of fresh-cut pears, Acta HortScience, 464, 231, 10.17660/ActaHortic.1998.464.33 Gunes, 1997, Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents, Journal of Food Science, 62, 572, 10.1111/j.1365-2621.1997.tb04433.x Kaur, 2001, Antioxidants in fruits and vegetables: the millennium’s health, International Journal of Food Science and Technology, 36, 703, 10.1046/j.1365-2621.2001.00513.x Kim, 1993, Apple cultivars variations in response to heat treatment and minimal processing, Journal of Food Science, 58, 1111, 10.1111/j.1365-2621.1993.tb06126.x Kinoshita, 1995, Cytosolic concentration of Ca2+ regulates the plasma membrane H+-ATPase in guard cells of fava bean, The Plant Cell, 7, 1333, 10.2307/3870106 Knight, 1999, Calcium signalling in plants responding to stress, 1 Lester, 1996, Calcium alters senescence rate of postharvest muskmelon fruit disks, Postharvest Biology and Technology, 7, 91, 10.1016/0925-5214(95)00020-8 Lewicki, 2001, Effect of drying on respiration of apple slices, Journal of Food Engineering, 49, 333, 10.1016/S0260-8774(00)00231-4 Luna-Guzmán, 2000, Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes, Postharvest Biology and Technology, 19, 61, 10.1016/S0925-5214(00)00079-X Lynch, 1989, Salinity stress increases cytoplasmic calcium activity in maize root protoplasts, Plant Physiology, 90, 1271, 10.1104/pp.90.4.1271 Pascual, 2000 Peiró, 2006, Micronutrient flow to the osmotic solution during grapefruit osmotic dehydration, Journal of Food Engineering, 74, 299, 10.1016/j.jfoodeng.2005.03.022 Ponting, 1971, Refrigerated apple slices: effects of pH, sulfites and calcium on texture, Journal of Food Science, 36, 349, 10.1111/j.1365-2621.1971.tb04059.x Ponting, 1972, Refrigerated apple slices: preservative effects of ascorbic acid, calcium and sulfites, Journal of Food Science, 37, 434, 10.1111/j.1365-2621.1972.tb02657.x Pretel, 1998, The effect of modified atmosphere packaging on ‘ready-to-eat’ oranges, LWT – Food Science and Technology, 31, 322, 10.1006/fstl.1997.0363 Raoult-Wack, 1994, Recent advances in the osmotic dehydration of foods, Trends in Food Science and Technology, 5, 255, 10.1016/0924-2244(94)90018-3 Rolle, 1987, Physiological consequences of minimally processed fruits and vegetables, Journal of Food Quality, 10, 157, 10.1111/j.1745-4557.1987.tb00856.x Saftner, 1999, Postharvest calcium infiltration alone and combined with surface coating treatments influence volatile levels, respiration, ethylene production, and internal atmospheres of Golden Delicious apples, Journal of the American Society for Horticultural Science, 124, 553, 10.21273/JASHS.124.5.553 Serrano, 2004, Role of calcium and heat treatments in alleviating physiological changes induced by mechanical damage in plum, Postharvest Biology and Technology, 34, 155, 10.1016/j.postharvbio.2004.05.004 Torres, 2006, Influence of process conditions on mechanical properties of osmotically dehydrated mango, Journal of Food Engineering, 74, 240, 10.1016/j.jfoodeng.2005.03.017 Tovar, 2001, Physiology of pre-cut mango I. ACC and ACC oxidase activity of slices subjected to osmotic dehydration, Food Research International, 34, 207, 10.1016/S0963-9969(00)00154-X Tyerman, 1999, Plant aquaporins: their molecular biology, biophysics and significance for plant water relations, Journal of Experimental Botany, 50, 1055, 10.1093/jexbot/50.suppl_1.1055 Varoquaux, 1990, Change in firmness of kiwifruit after slicing (Perte de fermeté du kiwi après découpe), Sciences des Aliments, 10, 127 Watada, 1996, Factors affecting quality of fresh-cut horticultural products, Postharvest Biology Technology, 9, 115, 10.1016/S0925-5214(96)00041-5