Authors:
C.Y. ZhouSchool of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006, China

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Q.W. ChengSchool of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006, China

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https://orcid.org/0000-0002-9615-0999
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T. ChenSchool of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006, China

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L.L. MengSchool of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006, China

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T.G. SunSchool of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006, China

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B. HuSchool of Electrical and Information Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006, China

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J. YangSchool of Biological and Chemical Engineering, Guangxi University of Science and Technology, No.268 Avenue Donghuan, Chengzhong District, Liuzhou 545006, China

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D.Y. ZhangLiuzhou Quality Inspection and Testing Research Center, Liuzhou 545000, China

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Abstract

To study the feasibility of evaluating the quality characteristics of banana based on the browning area. The texture characteristics, total soluble solids (TSS), ascorbic acid, malondialdehyde (MDA) concentrations, relative conductivity, polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase (PAL) activities in banana peels were detected during storage. A linear model was made by principal component analysis and multiple linear regression between the banana browning area and characteristic indices. The results showed that the changes in the physiological characteristics of bananas were significantly different during different storage periods. The main factors that affected the banana browning area were relative conductivity, PAL, TSS, and MDA, indicating that lipid peroxidation, respiration, and metabolism of phenylpropanoids had significant influence on the banana browning area during storage. Thus, it is feasible to predict banana quality based on changes in browning area, which could be a rapid and non-destructive detection of banana quality during storage.

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  • Chen, J., Li, F., Li, Y., Wang, Y., Wang, C., Yuan, D., and Jiang, Y. (2019). Exogenous procyanidin treatment delays senescence of harvested banana fruit by enhancing antioxidant responses and in vivo procyanidin content. Postharvest Biology and Technology, 158: 110999.

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  • Huan, C., Han, S., Jiang, L., An, X., Yu, M., Xu, Y., Ma, R., and Yu, Z. (2017). Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage. Postharvest Biology and Technology, 126: 114.

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  • John, K., Afu, S.M., Isong, I.A., Aki, E.E., Kebonye, N.M., Ayito, E.O., Chapman, P.A., Eyong, M.O., and Penížek, V. (2021). Mapping soil properties with soil-environmental covariates using geostatistics and multivariate statistics. International Journal of Environmental Science and Technology, 18(11): 33273342.

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  • Nadeeshani, H., Samarasinghe, G., Silva, R., Hunter, D., and Madhujith, T. (2021). Proximate composition, fatty acid profile, vitamin and mineral content of selected banana varieties grown in Sri Lanka. Journal of Food Composition and Analysis, 100: 103887.

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  • Olivares, B.O., Araya-Alman, M., Acevedo-Opazo, C., Rey, J.C., Cañete-Salinas, P., Kurina, F. G., Balzarini, M., Lobo, D., Navas-Cortés, J.A., Landa, B.B., and Gómez, J.A. (2020). Relationship between soil properties and banana productivity in the two main cultivation areas in Venezuela. Journal of Soil Science and Plant Nutrition, 20(4): 25122524.

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  • Pongprasert, N. and Srilaong, V. (2014). A novel technique using 1-MCP microbubbles for delaying postharvest ripening of banana fruit. Postharvest Biology and Technology, 95: 4245.

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  • Quevedo, R., Ronceros, B., Garcia, K., Lopéz, P., and Pedreschi, F. (2011). Enzymatic browning in sliced and puréed avocado: a fractal kinetic study. Journal of Food Engineering, 105(2): 210215.

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  • Siriamornpun, S. and Kaewseejan, N. (2017). Quality, bioactive compounds and antioxidant capacity of selected climacteric fruits with relation to their maturity. Scientia Horticulturae, 221: 3342.

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  • Sun, H.J., Luo, M.L., Zhou, X., Zhou, Q., and Ji, S.J. (2020). Influence of melatonin treatment on peel browning of cold-stored “Nanguo” pears. Food and Bioprocess Technology, 13(8): 14781490.

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  • Thakur, R., Pristijono, P., Bowyer, M., Singh, S.P., Scarlett, C.J., Stathopoulos, C.E., and Vuong, Q.V. (2019). A starch edible surface coating delays banana fruit ripening. LWT – Food Science and Technology, 100: 341347.

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  • Watharkar, R.B., Chakraborty, S., Srivastav, P.P., and Srivastava, B. (2021). Physicochemical and mechanical properties during storage-cum maturity stages of raw harvested wild banana (Musa balbisiana, BB). Journal of Food Measurement and Characterization, 15(4): 33363349.

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  • Xu, Y., Luo, Z., Charles, M.T., Rolland, D., and Roussel, D. (2017). Pre-harvest UV-C irradiation triggers VOCs accumulation with alteration of antioxidant enzymes and phytohormones in strawberry leaves. Journal of Plant Physiology, 218: 265274.

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  • Zhang, Z., Zhu, Q., Hu, M., Gao, Z., An, F., Li, M., and Jiang, Y. (2017). Low-temperature conditioning induces chilling tolerance in stored mango fruit. Food Chemistry, 219: 7684.

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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)
  • J. Beczner (Food Science 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)
  • 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

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2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
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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)

 

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