Estimation model of soluble solids content in bagged and non-bagged apple fruits based on spectral data

In order to detect the soluble solids content of apples quickly and accurately, a portable apple soluble solids content detector based on USB2000 + micro spectrometer was developed. The instrument can communicate with computer terminal and mobile app through network port, Bluetooth and other ways, which can realize the rapid acquisition of apple spectral information. Firstly, the visible / near-infrared spectrum data and soluble solids content information of 160 apple samples were collected; secondly, the spectral data preprocessing methods were compared, and the results showed that the prediction model of sugar content based on partial least square (PLS) method after average smoothing preprocessing was accurate. The correlation coefficient (RP) and root mean square error (RMSEP) of the prediction model were 0.902 and 0.589 ° Brix, respectively. Finally, on the basis of average smoothing preprocessing, competitive adaptive reweighted sampling (CARS) and successive projections algorithm (SPA) were used to optimize the wavelength of spectral data, and PLS model was constructed based on the selected 17 characteristic wavelengths, which can increase the accuracy of soluble solids content prediction model, increase the RP to 0.912, and reduce RMSEP to 0.511 ° Brix. The portable visible / near infrared spectrum soluble solids prediction model based on the instrument and method has high accuracy, and the detector can quickly and accurately measure the soluble solids content of apple.

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Biochemical components of 1-MCP treated apples after exposure at 20±20С at the end of storage

Collected Works of Uman National University of Horticulture ◽

10.31395/2415-8240-2020-97-1-239-248 ◽

2020 ◽

Vol 1 (97) ◽

pp. 239-248

Author(s):

A.V. Melnyk ◽

◽

L.M. Khudik

Keyword(s):

Ascorbic Acid ◽

Organic Acids ◽

Soluble Solids ◽

Refrigerated Storage ◽

Soluble Solids Content ◽

Early Winter ◽

Post Harvest ◽

Subsequent Decrease ◽

Solids Content ◽

Apple Fruits

The soluble solids content, level of organic acids, sugars, vitamins and their ratios are the main biochemical indicators of nutritional value that determine the taste of fruits. At the beginning of storage, soluble solids content increases in winter apple varieties, then decreases, and the level of organic acids is mostly reduced due to the active use in respiration. Ascorbic acid is a natural antioxidant, which relatively low content in apples usually reduces during refrigerated storage. The preservation of product’s quality and slowing of ripening achieve by post-harvest treatment of apples with ethylene inhibitor 1-methylcyclopropene (1-MCP), which reduces the loss of soluble solids content, titrated acidity and ascorbic acid. The purpose of the research was to identify the effect of post-harvest treatment of apples with 1-methylcyclopropene on the change in the content of soluble solids, titrated and ascorbic acids in the early winter apple fruits during the extended life cycle at room conditions at the end of long-term storage. Research objects were early-winter apple cultivars ‘Calville’ and ‘Spartan’, treated after harvest with 1-MCP (‘SmartFreshTM’ 0,068 g•m-3) for 24 h at 5 ± 1 ⁰C, during storage at 3 ± 1 ⁰C and relative humidity 85–90 % for two, three, four, five and six months (non-treated fruits – control). Physical-chemical parameters of apple fruits were evaluated monthly at the end of seven days exposure at 20 ± 2⁰C after refrigerated storage. The soluble solids content was determined by refractometer, the content of titrated acids — in recalculation on malic acid - by titration of the aqueous extract, the content of ascorbic acid – by titrimetric method. Data are means of three replicates. It was founded the decrease in soluble solids content of control fruits both varieties as a result of exposure at 20 ± 2⁰C during storage and increase in this indicator for 1-MCP treatment products during the first two and three months of storage with its subsequent decrease. 1-MCP treated fruits contained in twice higher titrated acids content and on 0.51–0.57 mg/100 g significantly higher ascorbic acid content at the end of the seven-day exposure at 20 ± 2⁰C after six months in refrigerator. Consequently, post-harvest 1-MCP treatment is significantly effective for the preservation of the main chemical components’s content of apple fruits at elevated temperature.

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ASSESSMENT OF APPLE FRUITS UNDER COLD STORAGE

FRUIT GROWING RESEARCH ◽

10.33045/fgr.v37.2021.20 ◽

2021 ◽

Vol 37 (37) ◽

pp. 141-146

Author(s):

Eugenia Maresi ◽

◽

Madalina Militaru ◽

Madalina Butac ◽

Adelina Zoican ◽

...

Keyword(s):

Cold Storage ◽

Storage Period ◽

Soluble Solids ◽

Soluble Solids Content ◽

Chemical Parameters ◽

Before And After ◽

Fruit Growing ◽

Solids Content ◽

Physical And Chemical ◽

Apple Fruits

The cold storage of fruits for a long period of time without quantitative and qualitative depreciations is absolutely necessary to supply the market with fresh fruits. This study aimed to investigate the changes in apple fruits during cold storage in order to determine their optimal storage capacity and to know the optimal moment of market sale. Five apple cvs. (‘Rumina’, ‘Rebra’, ‘Rustic’, ‘Generos’ and ‘Florina’) grown in the Genetics and Breeding Department of Research Institute for Fruit Growing Pitesti, Romania were kept in the cold storage at 2-4ºC and 90-95% humidity for 4 months. Before and after storage in cold conditions, the following physical and chemical parameters of fruits were evaluated: weight, color, firmness, soluble solids content and acids content. After 4 months, the fruits weight decreased with 2.45 g. The lowest weight loss was recorded on ‘Rumina’ cv. (1.48 g) and the highest for ‘Rebra’ cv. (3.20 g). At the end of storage period (January) the fruits firmness decreases with 7.74 Bareiss HPE-II FFF units, the best results being recorded on Rumina cv. (loss of firmness by only 5.23 units). Also, after cold storage the taste of the fruits was improved (the soluble solids content increased with 0.29 % Brix and the acid content decreased with 0.22 g/100 g fresh weight). The fruits color has changed gradually during the storage, the fruits being more colorful and attractive.

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Shelf life of custard apple treated with 1-methylciclopropene: an antagonist to the ethylene action

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132003000100016 ◽

2003 ◽

Vol 46 (1) ◽

pp. 115-120 ◽

Cited By ~ 9

Author(s):

Guilherme Benassi ◽

Guilherme Augusto Simões Francischini Correa ◽

Ricardo Alfredo Kluge ◽

Angelo Pedro Jacomino

Keyword(s):

Room Temperature ◽

Experimental Period ◽

Soluble Solids ◽

Soluble Solids Content ◽

Annona Squamosa ◽

Custard Apple ◽

Ethylene Action ◽

Ethylene Antagonist ◽

Solids Content ◽

Apple Fruits

Custard apple (Annona squamosa L.) presents very short storage life at room temperature, in part due to heavy losses in firmness. This process is associated with the production and action of the hormone ethylene. In order to retard the ripening evolution in custard apple, fruits were treated with the competitive ethylene antagonist 1-methycyclopropene (1-MCP) at concentrations of 0, 30, 90, 270 or 810 nL L-1 for 12 h at 25ºC and then stored at 25ºC for four days. The soluble solids content (SSC), firmness and percentage of ripe fruits (firmness < 0.5kg) were determined during the experimental period. There were no differences among treatments as to the SSC. Fruits treated with 810 nL L-1 of 1-MCP showed higher firmness than the control fruits. Both , non-treated or treated fruits with 30 or 90 nL L-1 ripened faster than fruits treated with 1-MCP at higher concentrations.

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Quality of Carrots Grown for Processing as Affected by Nitrogen Fertilization and Harvest Term

Vegetable Crops Research Bulletin ◽

10.2478/v10032-009-0013-z ◽

2009 ◽

Vol 70 (1) ◽

pp. 135-144 ◽

Cited By ~ 3

Author(s):

Marek Gajewski ◽

Zenon Węglarz ◽

Anna Sereda ◽

Marta Bajer ◽

Agnieszka Kuczkowska ◽

...

Keyword(s):

Nitrogen Fertilization ◽

Soluble Solids ◽

Soluble Solids Content ◽

Carrot Juice ◽

Harvest Time ◽

Experimental Station ◽

Colour Parameters ◽

Solids Content ◽

Nitrates Content

Quality of Carrots Grown for Processing as Affected by Nitrogen Fertilization and Harvest TermIn 2007-2008 the effect of nitrogen fertilization and harvest term on quality of two carrot cultivars was investigated. The field experiment was carried out in Żelazna Experimental Station of Warsaw University of Life Sciences. Karotan F1and Trafford F1cultivars, commonly grown for juice industry, were the objects of the experiment. Carrot seeds were sown at the beginning of May. Nitrogen fertilization was applied in five rates, ranged from 0 to 120 kg·ha-1and in two terms — before sowing and in the middle of growing season. Roots were harvested in three terms: mid-September, mid-October and the first decade of November. After harvest there were determined: nitrates (NO3) content in carrot roots and juice, soluble solids, colour parameters of juice in CIE L*a*b*system. The dose and the term of nitrogen fertilization influenced nitrates content in carrots, and the highest NO3concentration was found in carrots fertilized with 120 kg·ha-1of N before sowing. Karotan showed higher nitrates accumulation than Trafford. The content of nitrates in the roots was markedly higher than in carrot juice. Nitrates content in carrots decreased with delaying of harvest time, in opposite to soluble solids content. Soluble solids content and colour parameters of carrot juice were not affected by nitrogen fertilization, but the lowest L*, a*and b*values were observed at the last term of harvest.

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Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) `Crillo de Bocado' during Storage: II. Chemical Parameters

HortScience ◽

10.21273/hortsci.33.3.520e ◽

1998 ◽

Vol 33 (3) ◽

pp. 520e-520

Author(s):

Juan E Manzano ◽

Oswaldo Valor

Keyword(s):

Low Temperature ◽

Storage Time ◽

Storage Temperature ◽

Mangifera Indica ◽

Soluble Solids ◽

Soluble Solids Content ◽

Chemical Parameters ◽

Randomized Design ◽

Solids Content ◽

Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

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Physico-chemical aspects of grape juices produced in the region of Campanha Gaucha, RS, Brazil (Southern Brazil)

BIO Web of Conferences ◽

10.1051/bioconf/20191201018 ◽

2019 ◽

Vol 12 ◽

pp. 01018

Author(s):

V.B. Costa ◽

S.B. de Andrade ◽

P.L.P.K. Lemos ◽

A. Bender ◽

C. Goulart ◽

...

Keyword(s):

Grape Juice ◽

Soluble Solids ◽

Soluble Solids Content ◽

Southern Brazil ◽

Color Intensity ◽

Volatile Acidity ◽

Physico Chemical ◽

Increasing Demand ◽

Solids Content ◽

Grape Juices

The Campanha Gaucha region, southern Brazil, has received significant investments in Viticulture during the last decades, especially for the production of quality wines. However, implementing the production of American and hybrid grapes in this region constitutes and opportunity to supply the increasing demand of the grape juice market in Brazil. Juices of two varieties, “Bordô” and “Concord”, from two locations, Dom Pedrito and Santana do Livramento, were analysed in terms of the following physico-chemical aspects: total city, volatile acidity, density, pH, soluble solids content, color intensity, and hue. “Bordô” juices presented higher total acidity and did not differ in relation to location. Higher volatile acidity was found in “Concord” juice from Santana do Livramento. Higher pH was found in the variety “Concord” and in the location Dom Pedrito. For this same location, the “Concord” grape juices showed higher soluble solids values. Color intensity was higher in Santana do Livramento. Color hue was higher in Dom Pedrito. Both variety and location impacted significantly on physico-chemical aspects of grape juices, although all the grapes were produced within the Campanha Gaucha region.

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Modelling Soluble Solids Content Accumulation in ‘Braeburn’ Apples

Plants ◽

10.3390/plants10020302 ◽

2021 ◽

Vol 10 (2) ◽

pp. 302

Author(s):

Konni Biegert ◽

Daniel Stöckeler ◽

Roy J. McCormick ◽

Peter Braun

Keyword(s):

Explanatory Power ◽

Partial Least Square ◽

Optical Measurements ◽

Soluble Solids ◽

Sensor Data ◽

Soluble Solids Content ◽

Mixed Effect ◽

Laboratory Errors ◽

Solids Content ◽

Non Destructive

Optical sensor data can be used to determine changes in anthocyanins, chlorophyll and soluble solids content (SSC) in apple production. In this study, visible and near-infrared spectra (729 to 975 nm) were transformed to SSC values by advanced multivariate calibration models i.e., partial least square regression (PLSR) in order to test the substitution of destructive chemical analyses through non-destructive optical measurements. Spectral field scans were carried out from 2016 to 2018 on marked ‘Braeburn’ apples in Southwest Germany. The study combines an in-depth statistical analyses of longitudinal SSC values with horticultural knowledge to set guidelines for further applied use of SSC predictions in the orchard to gain insights into apple carbohydrate physiology. The PLSR models were investigated with respect to sample size, seasonal variation, laboratory errors and the explanatory power of PLSR models when applied to independent samples. As a result of Monte Carlo simulations, PLSR modelled SSC only depended to a minor extent on the absolute number and accuracy of the wet chemistry laboratory calibration measurements. The comparison between non-destructive SSC determinations in the orchard with standard destructive lab testing at harvest on an independent sample showed mean differences of 0.5% SSC over all study years. SSC modelling with longitudinal linear mixed-effect models linked high crop loads to lower SSC values at harvest and higher SSC values for fruit from the top part of a tree.

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The Effect of Weed Competition on Apple Fruit Quality

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha45110556 ◽

2017 ◽

Vol 45 (1) ◽

pp. 120-125 ◽

Cited By ~ 1

Author(s):

Ersin ATAY ◽

Seckin GARGIN ◽

Ahmet ESITKEN ◽

N. Pinar GUZEL ◽

A. Nilgun ATAY ◽

...

Keyword(s):

Fruit Quality ◽

Fruit Weight ◽

Apple Orchard ◽

High Density ◽

Soluble Solids ◽

Limiting Factor ◽

Weed Competition ◽

Soluble Solids Content ◽

Solids Content ◽

Potassium Magnesium

Orchard performance is influenced by weed competition. In this study, the effects of weed competition on nutrient contents, chemical and physical fruit quality properties were sought. The study was carried out in a high-density apple orchard (‘Golden Delicious’/M.9) over two consecutive growing seasons. The effect of weed competition was studied at three different levels: weak, moderate and strong. Fruit firmness, soluble solids content, macronutrients (such as nitrogen, potassium and calcium) and potassium+magnesium/calcium ratio in fruit were significantly affected by weed competition. Strong weed competition negatively affected soluble solids content and potassium+magnesium/calcium ratio. In both trial years, soluble solids content was significantly higher in weak weed competition. In the first year of the study, soluble solids content ranged between 13.77±0.06% (strong weed competition) and 15.20±0.10% (weak weed competition). In the following year, soluble solids content values were determined as 13.13±0.23% in strong weed competition and 13.83±0.21% in weak weed competition. Weak weed competition showed superiority for fruit weight and potassium+magnesium/calcium ratio. As a whole, this study indicates that insufficient weed control in tree rows might be a limiting factor for fruit quality in high-density apple orchards.

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