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Articles by Gustavo A. Gonzalez-Aguilar
Total Records ( 3 ) for Gustavo A. Gonzalez-Aguilar
  Guillermo O. Perez-Tello , Miguel Angel Martinez-Tellez , Irasema Vargas-Arispuro and Gustavo A. Gonzalez-Aguilar
  Problem statement: Cold storage is needed in order to delay senescence and achieve a longer commercial life of tropical fruits like mamey sapote (Pouteria sapota), therefore, the physiological and biochemical responses of this fruit to cold storage were evaluated.
Approach: Samples from different storage temperature (20, 10 and 2°C) were taken at five-day intervals and Chilling Injury Index (CII), decay (%), pulp firmness, weight loss (%), sucrose, fructose and glucose contents, electrolyte leakage (%), ethylene and carbon dioxide production rates and the activities of Peroxidase (POD), Polyphenoloxidase (PPO) and Phenylalanine Ammonia-Lyasa (PAL), were evaluated.
Results:
CII of fruit stored at 2 and 10°C was similar and symptoms included abnormal ripening into trimming zones close to the skin and pulp. Development of CI symptoms was more evident after 10 days of storage at 2 and 10°C. This trend may be associated with decrease of sucrose content but not with fructose that increased on fruits stored at 2°C (p<0.05). For mamey fruits stored at 2°C, the PAL activity was significant lower than in the fruits stored at 10°C, but it did not increase in response to the chilling temperature. No appreciable changes on POD activity were observed in fruit stored at 2°C. PPO activity continuously decreased on fruit stored at 2°C and similar behavior was observed on fruit stored either at 10 and 20°C, during the first 15 days of storage.
Conclusion:
Our results demonstrated the sensitivity to mamey sapote fruits to low storage temperatures (2 and 10°C). Symptoms developed by fruit include abnormal ripening into trimming zones close to skin, as well as darkened zones into middle pulp. Sucrose content could be a better chilling injury indicator in mamey sapote than electrolyte leakage, ethylene production and POD, PPO and PAL activities.
  Saul Ruiz-Cruz , Emilio Alvarez-Parrilla , Laura A. de la Rosa , Alejandra I. Martinez-Gonzalez , Jose de Jesus Ornelas-Paz , Ana Maria Mendoza-Wilson and Gustavo A. Gonzalez-Aguilar
  Problem statement: Sanitation is a critical step to insure safety of fresh-cut produce. The inadequacies of chlorine, currently used as a sanitizer, have stimulated interest in finding safer, more effective sanitizers, however little is known on the impact of these novel sanitizers on sensory and nutrimental quality of the treated products. Approach: The effect of four sanitizers: Sodium hypochlorite (OCl), Peroxiacetic Acid (PA), Acidified Sodium Chlorite (ASC) and carvacrol on microbiological, sensorial and nutritional quality (total phenols, vitamin C and antioxidant capacity) of fresh-cut jalapeno peppers stored at 5°C during 27 days was evaluated. Results: All sanitizers (except carvacrol) maintained microbiological and overall quality of jalapeno peppers during 27 days. ASC (500 and 250 mg L-1) maintained the best microbiological and sensorial properties at the end of the storage period. Carvacrol, active ingredient of oregano essential oil, maintained shelf life for only 17 days. At the end of the storage period, all treatments showed a decrease of 12-43% respect to the initial vitamin C values. Total phenols and antioxidant capacity decreased in a lesser degree. None of the treatments except ACS 500 mg L-1, induced higher losses of vitamin C, total phenols or antioxidant capacity compared to control. Conclusion: Our results showed that all sanitizers were capable of controlling microbial growth without inducing major loss of antioxidant capacity and photochemical. Carvacrol was the only sanitizer that reduced sensory acceptability of fresh-cut jalapeno peppers, however carvacrol treated samples retained the highest levels of photochemical and antioxidant capacity. ASC was the most effective sanitizer even though it was used at concentrations lower that those currently approved by the FDA.
  Maria A. Islas-Osuna , Norma A. Stephens-Camacho , Carmen A. Contreras-Vergara , Marisela Rivera-Dominguez , Ernesto Sanchez-Sanchez , Monica A. Villegas-Ochoa and Gustavo A. Gonzalez-Aguilar
  Problem statement: Mango is a tropical fruit that ripens very quickly; for this reason, there has been a continuous effort to develop postharvest technologies to extend its shelf life and quality. Among them, 1-Methylcyclopropene (1-MCP) is widely used because it inhibits the action of ethylene receptors. Approach: Changes in physicochemical parameters, bioactive compounds and cell wall degrading activities were evaluated during storage and ripening of fresh whole mangoes treated with 1-MCP (750 nL L-1). Mature-green mangoes, cultivar Kent, untreated or treated with 1-MCP were evaluated for external quality, phytochemicals, Polygalacturonase (PG) and Pectin Methylesterase (PME) enzymatic activities during storage at 20°C for 2 weeks. Results: Concentration of ascorbic acid decreased during fruit ripening but 1-MCP-treated mangoes had reduced losses. Polygalacturonase and pectin methylesterase activities were reduced in the treated fruits as compared to untreated mangoes. Small changes in β-carotene were observed between treated and untreated fruits. Conclusion: 1-MCP affected the ripening process in "Kent" mango, reducing losses of ascorbic acid, this treatment is justified since it helps to maintain mango’s nutritional value during its shelf life.
 
 
 
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