Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

2013 ◽  
Vol 20 (5) ◽  
pp. 1276-1282 ◽  
Author(s):  
Vicknesha Santhirasegaram ◽  
Zuliana Razali ◽  
Chandran Somasundram
Keyword(s):  
Thermal Treatment ◽  
Mangifera Indica ◽  
Quality Attributes

scholarly journals Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice

2021 ◽  
Vol 8 ◽  
Author(s):  
Wei Zhou ◽  
Yuefang Sun ◽  
Liqiang Zou ◽  
Lei Zhou ◽  
Wei Liu
Keyword(s):  
Thermal Treatment ◽  
Essential Oil ◽  
Shelf Life ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Oil Emulsion ◽  
Pineapple Juice ◽  
Significant Difference

Galangal essential oil is obtained from the rhizomes of galangal with proven anti-inflammatory, antioxidant, antiviral, and antimicrobial properties, which are valuable in the food industry. To explore the effect of galangal essential oil on the quality of pineapple juice, 0.05, 0.1, 0.2, and 0.4% galangal essential emulsion were added, and their influence on the physical stability, physicochemical properties, microbial quantity, and aroma profiles of cloudy pineapple juice were evaluated. The essential oil emulsion of galangal is a milky white liquid with a strong aroma of galangal. The pH values of emulsion increased from 4.35 to 5.05 with the increase in essential oil concentration, and there was no significant difference in the particle size of the pineapple juice. The results showed that the galangal essential oil emulsion was stable and the stability of the cloudy pineapple juice was significantly enhanced by the essential oil emulsion determined using LUMiSizer. The cloudy pineapple juice with a 0.2% essential oil emulsion showed the most stability during storage. The lightness of the cloudy pineapple juice increased instantly with the essential oil emulsion addition. In addition, the microbial quantity of the cloudy pineapple juice was decreased by the individual essential oil emulsion or combined with thermal treatment to hold a longer shelf life. The microbial counts in pineapple juice treated by 0.4% essential oil emulsion and thermal treatment only increased from 1.06 to 1.59 log CFU/ml after 4 days of storage at 25°C. Additionally, the pH and total soluble solids showed a slightly increasing trend; however, the value of titratable acidity, free radical scavenging capacity, and ascorbic acid content of the cloudy pineapple juice showed no significant change. Finally, the results of the electronic nose showed that the aroma components of the pineapple juice were changed by the essential oil emulsion and thermal treatment, and the difference was especially evident in the content of the sulfur, sulfur organic, and aromatics compounds. Consequently, the results indicated that galangal essential oil emulsion can be used as juice additives to improve the quality attributes and extend the shelf-life of cloudy pineapple juice.

scholarly journals Characterization of mango (Mangifera indica L.) genotypes based on physio-chemical quality attributes

2017 ◽  
Vol 9 (4) ◽  
pp. 2199-2204
Author(s):  
Lokesh Bora ◽  
A. K. Singh ◽  
C. P. Singh
Keyword(s):  
Mangifera Indica ◽  
Quality Attributes ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Chemical Quality ◽  
Fruit Crops ◽  
Total Soluble Solids ◽  
Climatic Regions

Evaluation of fruit crops has been successfully utilized for studying the performance of varieties under different agro climatic regions time to time. In the present study cultivars were characterized on the basis of their physico-biochemical attributes. “Mallika” and “Neelgoa” were found superior in terms of fruit weight (321.87 g), size (12.55 cm, 8.13 cm), pulp weight (257.91 g) and pulp stone ratio (7.71) respectively. “Mallika” excelled in terms of sugar (20.82), while “Amrapali” in carotenoids (8.38 mg/100 g). Among them, Mallika (22.41◦B) possessed the high-est amount of total soluble solids while lowest amount in Langra (16.90 ◦B) whereas maximum titrable. The study shows the potential of Amrapali in terms of its quality, being late can meet the demand for later period when no other cultivar is available.

scholarly journals Synchronization of Boron Application Methods and Rates is Environmental Friendly Approach to Improve Quality Attributes of Mangifera indica L. on Sustainable Basis

2021 ◽  
Author(s):  
Muhammad Mehboob Hassan Khan ◽  
Niaz Ahmed ◽  
Muhammad Arif Ali ◽  
Subhan Danish ◽  
Milan Skalicky ◽  
...  
Keyword(s):  
Foliar Application ◽  
Mangifera Indica ◽  
Foliar Spray ◽  
Quality Attributes ◽  
Application Rate ◽  
Poor Quality ◽  
Tube Formation ◽  
Soluble Solids ◽  
Improve Quality ◽  
Yield And Quality

Abstract Deficiency of micronutrients in soil is one of major cause for poor quality of mango fruit and yield. In addition, consumption of such diet also causes deficiency of micronutrients in humans. Among different micronutrients deficiency of boron is very common. It adversely affects flowering and pollen tube formation, thus played key role in decreasing the yield and quality attributes of mango. To overcome such problem, soil and foliar application of B is considered the efficacious methods. That’s why under changing climatic condition, a field experiment was conducted to explore the most suitable method and application rate of B in mango under current climatic scenario. There were nine treatments applied in three replications. Results showed that application of T8=RD+Borax (75 g plant-1 as basal application)+H3BO3 (0.8% as foliar spray) and T9=RD+Borax (150 g plant-1 as basal application)+H3BO3 (0.8% as foliar spray) significantly enhanced nitrogen, potassium, proteins, ash, fats, fiber and total soluble solids in mango as compared to control. A significant decrease in sodium, total phenolics contents, antioxidant activity and acidity as citric acid also validated the efficacious functioning of T8=RD+Borax (75 g plant-1 as basal application)+H3BO3 (0.8% as foliar spray) and T9=RD+Borax (150 g plant-1 as basal application)+H3BO3 (0.8% as foliar spray)over control. In conclusion T8=RD+Borax (75 g plant-1 as basal application)+H3BO3 (0.8% as foliar spray) and T9=RD+Borax (150 g plant-1 as basal application)+H3BO3 (0.8% as foliar spray)is an effective strategy to improve quality attributes of mango under changing climatic situation.

scholarly journals Hyperspectral Imaging for Evaluating Impact Damage to Mango According to Changes in Quality Attributes

Sensors ◽  
2018 ◽  
Vol 18 (11) ◽  
pp. 3920 ◽  
Author(s):  
Duohua Xu ◽  
Huaiwen Wang ◽  
Hongwei Ji ◽  
Xiaochuan Zhang ◽  
Yanan Wang ◽  
...  
Keyword(s):  
Hyperspectral Imaging ◽  
Prediction Models ◽  
Impact Damage ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Strong Relationship ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Coefficient Of Determination ◽  
Mean Square Errors

Evaluation of impact damage to mango (Mangifera indica Linn) as a result of dropping from three different heights, namely, 0.5, 1.0 and 1.5 m, was conducted by hyperspectral imaging (HSI). Reflectance spectra in the 900–1700 nm region were used to develop prediction models for pulp firmness (PF), total soluble solids (TSS), titratable acidity (TA) and chroma (∆b*) by a partial least squares (PLS) regression algorithm. The results showed that the changes in the mangoes’ quality attributes, which were also reflected in the spectra, had a strong relationship with dropping height. The best predictive performance measured by coefficient of determination (R2) and root mean square errors of prediction (RMSEP) values were: 0.84 and 31.6 g for PF, 0.9 and 0.49 oBrix for TSS, 0.65 and 0.1% for TA, 0.94 and 0.96 for chroma, respectively. Classification of the degree of impact damage to mango achieved an accuracy of more than 77.8% according to ripening index (RPI). The results show the potential of HSI to evaluate impact damage to mango by combining with changes in quality attributes.

Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée

2012 ◽  
Vol 77 (8) ◽  
pp. C866-C873 ◽  
Author(s):  
Francisco González-Cebrino ◽  
Jesús García-Parra ◽  
Rebeca Contador ◽  
Rafael Tabla ◽  
Rosario Ramírez
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Quality Attributes ◽  
High Pressure Processing ◽  
Nutritional Compounds
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