Authors:
E. Kovács Department of Microbiology, Central Food Research Institute H-1022 Budapest, Herman Ottó út 15. Hungary

Search for other papers by E. Kovács in
Current site
Google Scholar
PubMed
Close
and
P. Merész Department of Biochemistry and Food Technology, Budapest University of Technology and Economics H-1111 Budapest, Műegyetem rpt. 3. Hungary

Search for other papers by P. Merész in
Current site
Google Scholar
PubMed
Close
Restricted access

Apples were harvested at three different times (1 st, 2 nd and 3 rd) then stored at 1-3 °C, 85-90% R.H. for 5 months. Firmness, ethylene productivity, the distribution of calcium and potassium and the ion leakage were measured. The ultrastructure of the cell wall was studied by SEM and TEM and he activity of β-galactosidase and polygalacturonase and pectin content were determined. The ethylene evolution of fruits decreased by the harvest and storage time. At the beginning of storage, the ethylene productivity in the 1 st harvest apple increased up to a maximum value then declined. The 2 nd harvest fruits produced less ethylene than that observed in 1 st harvest fruits. No ethylene production was found in the 3 rd harvest fruits. Firmness was different according to harvest time, but that difference disappeared during storage. The permeability of membranes increased as a function of harvests and storage. The distribution of calcium was typical at the beginning, the highest concentration of calcium being near the core and skin, but by the end of the storage calcium moved from the skin towards the core. Potassium content was the highest near the core and decreased towards the skin, both in the fresh and stored apples. The activities of polygalacturonase and β -galactosidase were not influenced by the harvest time, but changed as a function of storage time. The autolysis of pectin and soluble carbohydrates increased during storage, mostly in the 3 rd harvest. At the beginning of storage, the cell wall and middle lamellae of the 1 st harvest fruits' flesh were not damaged. Large degradation of the middle lamellae was observed in the 2 nd and 3 rd harvest fruits. Lower membrane permeability, pectin degradation and PG enzyme activity were found in the 1 st harvest apples. The Idared apple should be harvested close to the climacteric maximum for better and longer storage.

  • Collapse
  • Expand
The author instructions are available in PDF.
Please, download the file from HERE.

 

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • CABELLS Journalytics
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2023  
Web of Science  
Journal Impact Factor 0,8
Rank by Impact Factor Q4 (Food Science & Technology)
Journal Citation Indicator 0.19
Scopus  
CiteScore 1.8
CiteScore rank Q3 (Food Science)
SNIP 0.323
Scimago  
SJR index 0.235
SJR Q rank Q3

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025 Online subsscription: 880 EUR / 968 USD
Print + online subscription: 1016 EUR / 1116 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2024 17 0 0
Mar 2024 30 0 0
Apr 2024 9 0 0
May 2024 5 0 0
Jun 2024 22 0 0
Jul 2024 0 0 0
Aug 2024 0 0 0