Logo do repositório

Percorrer por autor "Neves, M. A."

A mostrar 1 - 2 de 2
  • Pomegranate (Punica granatum L.): A medicinal plant with myriad biological properties - A short review
    Publication . Miguel, Maria Graça; Neves, M. A.; Antunes, Maria Dulce
    The pomegranate, Punica granatum L., which can be found throughout the Mediterranean region, in Southeast Asia, California and Arizona in USA was in ancient times referred as possessing powers of fertility, abundance and good luck (fruit). The biological properties of extracts (antimicrobial, antioxidant, anticancer, anti-inflammatory, among other properties) obtained from several parts of pomegranate is reported in the present work. Due to such properties, the extracts have been used in therapeutics, such as in the prevention of infection, inflammation, cancer, among other applications. However, other aspects are also referred in the present work such as the good practices of culture and fruit preservation, search of new compounds, selection of cultivars through biotechnological techniques for obtaining juice or fruits ready to eat. Such compilation of information was based on the search in the ISI Web of Knowledge (Thomson Reuters) from 2009 up to the beginning of October 2010.
    2010Recensão Acesso aberto Ver mais
  • Quality changes during storage of apricot (prunus armeniaca l.) cv. ‘beliana’ and ‘lindo’ trated with calcium
    Publication . Antunes, Maria Dulce; Miguel, Maria Graça; Neves, M. A.; Cavaco, A. M.; Nunes, Carla
    Calcium salts have been successfully used to maintain firmness and to slow down ripening processes in some fruit. This work studies the effect of postharvest calcium chloride applications on the quality preservation of apricot (Prunus armeniaca L.) cv. ‘Beliana’ and cv. ‘Lindo’ during storage. Harvested apricots were dipped in 0, 1, 3 or 5% CaCl2 solutions for 2 min. Fruit were left to dry for 1 h at ambient temperatures and then stored at 3 ºC. Fruit were analysed after 0, 6, 14, 21 and 28 d storage for weight loss, firmness and soluble solids content (SSC). A taste panel was performed at the beginning and at the end of the experiment. Weight loss increased through storage in both cultivars. ‘Lindo’ did not show differences among treatments in weight loss, but ‘Beliana’ had higher weight loss in fruit treated with 3% CaCl2 followed by 5%. Firmness decreased through storage without differences among treatments in ‘Beliana’, except after 5 d where all treatments where firmer than control. The ‘Lindo’ apricots treated with 3 and 5% CaCl2 showed higher firmness values than the other treatments through storage, except at 28 d where only the 5% CaCl2 had significantly higher firmness. ‘Beliana’ did not show differences in SSC among treatments. However, ‘Lindo’ had lower SSC when treated with 1% CaCl2. When tested after 27 d storage, panellists preferred fruit from the 1% CaCl2 treatment followed by the control for both cultivars. It seems that CaCl2 treatments with concentrations over 3% are prejudicial for apricots. Concentrations between 1 and 3% should be assayed, since 1 and 3% look to be beneficial for the different quality parameters.
    2010Capítulo de livro Acesso aberto Ver mais