Some effects of gamma radiation on Washington Navel and Valencia oranges

1968 ◽  
Vol 8 (34) ◽  
pp. 625 ◽  
Author(s):  
JJ Macfarlane ◽  
EA Roberts
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Storage Temperature ◽  
Fruit Fly ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Risk Of Injury ◽  
Washington Navel ◽  
Solids Content

Washington Navel and Valencia oranges were irradiated using gamma radiation from Co-60 at doses up to 200 kilorads. Doses below 100 kilorads had only slight effects on the taste of the oranges, ascorbic acid and soluble solids content, and acidity. However, the rinds were frequently damaged by radiation. The effects on the severity of the damage of variety, picking date, dose, temperature of the fruit at irradiation, storage temperature, and period between harvest and irradiation were studied. The conclusions were that radiation is satisfactory for disinfestation of fruit fly where the dose is expected to be about five kilorads, but is unsatisfactory for mould control because of the risk of injury from the higher dose required. Washington Navels picked and irradiated at the start of the harvesting season were found to be particularly susceptible to injury.

The influence of rootstocks on the composition of oranges, with special reference to bitter principles

1961 ◽  
Vol 12 (1) ◽  
pp. 56 ◽  
Author(s):  
JF Kefford ◽  
BV Chandler
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Bitter Taste ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Trifoliate Orange ◽  
Rough Lemon ◽  
Washington Navel ◽  
Solids Content

A study was made of the effects of rootstock on the composition of Washington Navel oranges grown on eight rootstocks and Valencia Late oranges grown on three rootstocks in several regions during six seasons. Among the three major commercial rootstocks, trifoliate orange and rough lemon exerted contrasting influences on orange composition, while sweet orange occupied an intermediate position. The effects of rootstock were similar on both scion varieties but were more marked with Washington Navel oranges. Trifoliate orange stock tended to give high yields of juice which was high in acidity and soluble solids content but low in ascorbic acid content and in bitter taste when canned. Rough lemon stock tended to give low yields of juice which was lam- in acidity and soluble solids content but high in ascorbic acid content and in bitter taste. A positive correlation was demonstrated between the bitter taste of canned juices and the concentrations of limonoid bitter principles in the peel of Washington Navel oranges, and in the peel and seeds of Valencia Late oranges. Trifoliate orange stock promoted the disappearance of bitter principles from all parts of the fruit with advancing maturity, but rough lemon stock retarded this process. Tangelo and Cleopatra mandarin stocks resembled trifoliate orange in their effects on orange composition. while sweet lime, Kusaie lime, and East Indian lime stocks resembled rough lemon.

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

HortScience ◽  
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.

scholarly journals Effect of Opuntia ficus-indica Mucilage Edible Coating on Quality, Nutraceutical, and Sensorial Parameters of Minimally Processed Cactus Pear Fruits

Agronomy ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1963
Author(s):  
Giorgia Liguori ◽  
Raimondo Gaglio ◽  
Giuseppe Greco ◽  
Carla Gentile ◽  
Luca Settanni ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Edible Coating ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Minimally Processed ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Postharvest Life ◽  
Solids Content ◽  
And Diffusion

Cactus pear (Opuntia ficus-indica (L.) Mill.) is a non-climacteric fruit with a relatively short postharvest life span, being very sensitive to water loss, darkening and decay. Cactus pear is a spiny fruit, and the presence of glochids limits fruit consumption and diffusion; therefore, minimally processing, as well as peel removing, could be an opportunity to improve its availability, consumption, and diffusion in national and international markets. In this study, cactus pear minimally processed fruits were treated with a mucilage-based coating extracted from Opuntia ficus-indica cladodes and stored at 5 °C for 9 days. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by colors, firmness, total soluble solids content, titratable acidity, ascorbic acid, betalains and DPPH (2,2-diphenyl-1-picrylhydrazyl). Results showed that mucilage-based coating improved the quality and preserves the nutraceutical value of minimally processed cactus pear fruits during storage. The edible coating was effective in maintaining fruit fresh weight, total soluble solids content, fruit firmness, ascorbic acid and betalain content, sensorial traits, and visual score. Coated fruits showed a significantly lower microbiological growth than uncoated control fruits during the entire cold storage period.

scholarly journals Influence Of Soil Type On Yield And Quality Of Different Apple Cultivars

2017 ◽  
Vol 74 (1) ◽  
pp. 21
Author(s):  
Alina Viorica ILIE ◽  
Cristina PETRISOR ◽  
Dorel HOZA ◽  
Viorel OLTENESCU
Keyword(s):  
Ascorbic Acid ◽  
Fruit Quality ◽  
Soil Type ◽  
Dry Matter ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Yield And Quality ◽  
Apple Cultivars ◽  
Solids Content

The objective of this study was to determine influence of different soil type on apple yield and quality. To investigate the variation in fruit quality, apples were harvested at commercial maturity on two different soil type. The investigations was conducted in experimental apple orchards located in Focsani region on two different soil type: luvic  brown typical and  luvic brown pseudogleizate. Fruits of Jonathan and Golden Delicios cultivars were tested for color, soluble solids content, total acidity, ascorbic acid, anthocyanins content and chlorophyls content with specific analytrical methods. At harvest yield, dry matter, soluble solids content, ascorbic acid and acidity were affected by soil type. In this study, no significant soil effect was found on color, anthocyanins and chlorophyll fruit content. The results obtained in this study suggest that luvic brown pseudogleizate soil leading to increased yields and enhanced fruit quality.

scholarly journals Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

2017 ◽  
Vol 29 (2) ◽  
pp. 113-121 ◽  
Author(s):  
Ewa Dziedzic ◽  
Jan Błaszczyk ◽  
Elżbieta Kaczmarczyk
Keyword(s):  
Sweet Cherry ◽  
Storage Temperature ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Fruit Storage ◽  
Solids Content ◽  
And Storage

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

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

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.

scholarly journals Storage Temperature Influences Postharvest Quality of Wild Plum (Ximmenia Americana L.) Fruit

2019 ◽  
Vol 60 (2) ◽  
pp. 1-10
Author(s):  
V. E. Emongor ◽  
G. Ramagonono
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Soluble Solids Content ◽  
Solids Content

Wild plum has many medicinal, therapeutic and nutritive uses, but its fruits are collected in the wild and less researched. The aim of this study was to evaluate the effects of storage tem­perature on postharvest fruit quality of wild plum. The fruits of wild plum were subjected to different storage treatments at 0, 5, 10 and 15 ± 1°C in a completely randomized design. The results showed that as storage temperature decreased below 15°C, the incidence and severity of chilling injury significantly (p<0.05) increased. As storage temperature increased from 0 to 15°C fruit titratable acidity (TTA) and vitamin C content significantly (p< 0.05) decreased, but juice pH, soluble solids content (SSC) and weight loss significantly (p< 0.05) increased. The decrease in TTA and vitamin C content, and increase in SSC and juice pH was attributed to fruit ripening. The increase in fruit weight loss was attributed to higher transpiration and respiration. It was concluded that to extend the storage-life and marketing period of wild plum fruits, the fruits should be stored at 15°C and 90-95% RH. Keywords: Ximenia americana, Chilling injury and incidence, Vitamin C, Soluble solids content, Acidity

scholarly journals AVALIAÇÃO DE CARAMBOLA ( Averrhoa carambola L.) DOS TIPOS DOCE E ÁCIDO PARA O PROCESSAMENTO DE FRUTA EM CALDA

2002 ◽  
Vol 20 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
JOÃO NUNES NOGUEIRA ◽  
CARLOS TADEU DOS SANTOS DIAS
Keyword(s):  
Ascorbic Acid ◽  
Titratable Acidity ◽  
Point Of View ◽  
Soluble Solids ◽  
Physical Analysis ◽  
Soluble Solids Content ◽  
Averrhoa Carambola ◽  
Star Fruit ◽  
Solids Content ◽  
Canned Fruit

Frutas dos tipos doce e ácido de carambola foram analisadas fisicamente (textura e rendimento) e quimicamente (pH, acidez total titulável, teor de ácido ascórbico e sólidos solúveis), a fim de determinar suas características para o processamento de fruta em calda. Na elaboração das frutas em calda diversos tratamentos químicos foram empregados (uso de xaropes com diferentes concentrações de sacarose, adição de pectina e CaCl2 em várias concentrações e de ácido ascórbico), visando avaliar a adequabilidade dos dois tipos de fruta de carambola ao processamento térmico. Os produtos foram submetidos à análises físicas (peso bruto, peso drenado, vácuo e textura), químicas (pH, acidez total titulável, teor de ácido ascórbico e sólidos solúveis) e sensoriais (textura, sabor e cor). Quanto ao produto obtido com as frutas doces, a adição de CaCl2 e pectina foi efetiva na manutenção de sua textura, já para os produtos obtidos com as frutas ácidas esta prática não surtiu o mesmo efeito. Os tratamentos com adição de CaCl2 mostraram-se inferiores àquele cujo xarope foi adicionado somente de pectina, evidenciando que esse componente favorece a textura de frutas ácidas processadas. Os dois tipos de carambola estudados apresentaram, sob o ponto de vista tecnológico, adequadas características físicas e químicas. Entretanto, as frutas tipo doce mostraram-se mais apropriadas para a elaboração de fruta em calda, sendo superiores quanto à textura e sabor em relação às frutas ácidas. EVALUATION OF STAR FRUIT (AVERRHOA CARAMBOLA L.) SWEET AND SOUR FOR THE CANNED PROCESSING Abstract Two kinds of star fruit (sweet and acid) were analyzed physically (texture and yield), and chemically (pH, titratable acidity, ascorbic acid and soluble solids content), in order to determine their suitability for canned fruit processing. Different chemical treatments were used for processing the canned fruit (use of syrups with different saccharose concentrations, addition of pectin and CaCl2 in different concentrations and ascorbic acid), in order to evaluate the adequability of the two kinds of star fruit for thermal processing. The products were submitted to physical analysis (gross weight, drained weight, vacuum and texture), chemical analysis (pH, titratable acidity, ascorbic acid and soluble solids content), and evaluated sensorially (texture, flavor and color). Regarding the product obtained with the sweet fruits, the addition of CaCl2 and pectin was effective in the maintenance of its texture; for the product obtained with the acid kind this practice didn’t produce the same effect, considering that the treatments added with CaCl2 were evaluated as inferior to that whose syrup was added with pectin, what indicates that this component is the responsable for the good texture in the processed acid fruits. Both kinds of star fruit studied presented, under a technologic point of view, good physical and chemical characteristics, but the sweet kind of fruits were more apropriated for processing canned fruit, being superior in terms of texture and flavor.

scholarly journals Total Phenolic Concentration and Browning Susceptibility in a Collection of Different Varietal Types and Hybrids of Eggplant: Implications for Breeding for Higher Nutritional Quality and Reduced Browning

2007 ◽  
Vol 132 (5) ◽  
pp. 638-646 ◽  
Author(s):  
Jaime Prohens ◽  
Adrián Rodríguez-Burruezo ◽  
María Dolores Raigón ◽  
Fernando Nuez
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Color Difference ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
High Concentration ◽  
New Varieties ◽  
Solids Content ◽  
Phenolic Concentration

Phenolic compounds have numerous beneficial effects on human health. In consequence, the development of new varieties with higher content of phenolics is of interest for the improvement of the nutritional quality of eggplant (Solanum melongena L.). However, the oxidation of eggplant phenolics causes browning of the cut surfaces of the fruit and reduces its apparent quality. The authors investigated the relationship among, as well as the variation and heritability of, the content of phenolics, ascorbic acid, and soluble solids; pH; and the degree of browning and color difference of the cut surface of the fruit flesh in a collection of 69 eggplant varieties. These included landraces from different origins, commercial varieties, experimental hybrids, and four accessions of the related S. aethiopicum L. and S. macrocarpon L. species. Analyses of variance revealed significant differences among the materials studied for all traits considered. The concentration of phenolics in S. melongena spanned a threefold range, although the highest (1122 mg·kg−1) and lowest (134 mg·kg−1) concentrations of phenolics were found in S. macrocarpon and S. aethiopicum respectively. Concentrations of ascorbic acid were very low, a mean 27 times lower than those of phenolics, and soluble solids content ranged from 3.60% to 6.60% with a pH that ranged from 5.01 to 5.93. Commercial varieties had, as a mean, a 20% lower concentration of phenolics than landraces, as well as a lower degree of browning and color difference. Positive correlations existed between phenolic concentration and degree of browning (r = 0.388) and color difference (0.477), although only 15.1% and 22.8% of the total variation in degree of browning and color difference, respectively, could be attributed to variation in phenolics. Ascorbic acid, soluble solids content, and pH were not correlated to either degree of browning or color difference. The heritability was moderate for phenolic concentration (0.50) and high for degree of browning (0.71) and color difference (0.82). The information obtained indicates that there are opportunities for the development of new varieties with a high concentration of phenolics and low or moderate browning.

scholarly journals Physiological and Quality Responses of `Bartlett' Pears to Reduced O2 and Enhanced CO2 Levels and Storage Temperature

1990 ◽  
Vol 115 (3) ◽  
pp. 435-439 ◽  
Author(s):  
Dangyang Ke ◽  
Hendrik van Gorsel ◽  
Adel A. Kader
Keyword(s):  
Ethylene Production ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Beneficial Effects ◽  
Pyrus Communis L ◽  
Co2 Levels ◽  
Solids Content ◽  
And Storage

`Bartlett' pears (Pyrus communis L.) tolerated up to 10 days of exposure to atmospheres containing 1.0%, 0.5%, or 0.25% O2 at 0, 5, or 10C without any detrimental effects on their quality attributes. The fruits also tolerated 4 to 6 days of exposure to air enriched with 20%, 50%, or 80% CO2 at the three temperatures. The beneficial effects of exposures to the O2-reduced or CO2-enriched atmospheres included reduction of respiration and ethylene production rates and retardation of skin yellowing and flesh softening. While 1.0% or 0.5% O2 and 20% CO2 did not increase ethanol and acetaldehyde contents, 0.25% O2 slightly increased and 50% or 80% CO2 dramatically increased the contents of these two volatiles in juice of the fruits. The effects of low O2 or high CO2 on the above attributes generally became more pronounced at the higher temperatures. The low O2 or high CO2 treatments did not significantly affect either soluble solids content or titratable acidity. Low O2 did not influence, but high CO2 slightly increased pH of the fruits.

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