scholarly journals THE ASCORBIC ACID CONTENT OF POTATO TUBERS. I. THE RELATION BETWEEN ASCORBIC ACID AND THE SUGAR CONTENT, AS INFLUENCED BY THE MATURITY AT LIFTING AND BY STORAGE

1950 ◽  
Vol 49 (1) ◽  
pp. 11-22 ◽  
Author(s):  
J. BARKER
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Potato Tubers

Hot Air Drying Characteristics of Sweet Potato Using Moisture Sorption Isotherm Analysis and Its Quality Changes During Drying

2010 ◽  
Vol 6 (2) ◽  
Author(s):  
Takahiro Orikasa ◽  
Long Wu ◽  
Yasumasa Ando ◽  
Yoshiki Muramatsu ◽  
Poritosh Roy ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Sweet Potato ◽  
Acid Content ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Surface Color ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air

Changes in the quality of sweet potato during hot air drying, such as L-ascorbic acid, sugar content, surface color and hardness, and drying characteristics, were investigated at temperatures of 30, 40, 50, and 60°C. Equilibrium moisture contents (EMC) of sweet potato samples in the desorption process were measured by a static method at the four aforementioned temperatures and six selected relative humidity levels. Using both the measured moisture content data in the drying test and the EMC values, hot air drying characteristics of sweet potato was estimated. Changes in L-ascorbic acid content of sweet potato during hot air drying was measured, wherein a first-order reaction rate equation was applied to model the change in decomposition of L-ascorbic acid content. In addition, surface color, sugar content, and surface hardness were also measured. The total color change (?E) of the samples was observed to decrease as drying temperature was increased. The effects of sample sugar concentration on surface hardening during hot air drying of sweet potato are discussed.

scholarly journals Microbiological Quality and Shelf Life of Enzyme-peeled Fresh-cut Persimmon Slices Stored in High CO2 Atmospheres

HortScience ◽  
2012 ◽  
Vol 47 (12) ◽  
pp. 1758-1763 ◽  
Author(s):  
Yukari Murakami ◽  
Yoshihiko Ozaki ◽  
Hidemi Izumi
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Sugar Content ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Ascorbic Acid Content ◽  
Surface Color ◽  
Fresh Cut ◽  
Quality And Shelf Life

The microbiological quality and shelf life of enzyme-peeled fresh-cut persimmon slices were evaluated during storage in a high CO2 controlled atmosphere (CA) and active modified atmosphere packaging (MAP) at 10 °C. Microbial counts of the enzyme-peeled slices were lower in high CO2 atmospheres (10%, 15%, and 20%) than in air during CA storage for 6 days at 10 °C with the 20% CO2 atmosphere being most effective. High CO2 atmospheres did not affect the number of bacterial and fungal species detected in the persimmon slices. The surface color, expressed as C* values, of the peeled side of enzyme-peeled slices was lower in high CO2 than in air after 6 days of CA storage. In contrast, C* values at the cut side were higher for slices stored in 20% CO2 than in air on Day 6. High CO2 atmospheres did not affect other quality of enzyme-peeled slices such as texture, pH, sugar content, and total ascorbic acid content. Based on the optimum 20% CO2 concentration in a CA, enzyme-peeled slices were stored in a MAP flushed with either air or 20% CO2 for 4 days at 10 °C. The CO2 concentration approached an equilibrium of either 5% or 10% after 3 days of storage in packages flushed with either air or 20% CO2, respectively, and the O2 decreased to ≈10% in both packages. Adding 20% CO2 to the MAP was effective in reducing the growth of mesophiles and coliforms but not fungi in enzyme-peeled persimmon slices throughout 4 days of storage. The diversity of bacterial and fungal flora was partially similar between packages flushed with air and 20% CO2. Texture, pH, surface color, sugar content, and total ascorbic acid content of enzyme-peeled persimmon slices were unaffected by air or 20% CO2 as the flushing gas, except that C* values of the enzymatically peeled side on Day 4 were lower for slices flushed with 20% CO2 than air. A 20% CO2 atmosphere is recommended for reducing the microbial population of enzyme-peeled persimmon slices stored at 10 °C and the shelf life of persimmon slices in an active MAP with 20% CO2 is 4 days at 10 °C.

scholarly journals Effects of Genetic Background and Altitude on Sugars, Malic Acid and Ascorbic Acid in Fruits of Wild and Cultivated Apples (Malus sp.)

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2950
Author(s):  
Yajing Li ◽  
Hongxia Sun ◽  
Jindong Li ◽  
Shu Qin ◽  
Wei Yang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Malic Acid ◽  
Acid Content ◽  
Genetic Background ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Ascorbic Acid Content ◽  
Total Acid ◽  
Glucose Content ◽  
Total Sugar Content

Soluble sugars, malic acid, and ascorbic acid in 17 apple cultivars (Malus domestica Borkh.) and three wild forms (M. pumila ‘Saiwaihong’, M. prunifolia (Willd.) Borkh. and M. micromalus Makino) from three major apple cultivation regions in China were quantified using gas chromatography equipped with flame ionization detector (GC-FID). Fructose was the most abundant sugar, followed by sucrose, glucose, and sorbitol. Wild apples contain more sorbitol and less sucrose and were significantly more acidic than cultivated fruits. The total sugar content varied from 110 to 160 mg/g fresh fruits, total acid content from 2 to 6 mg/g, with a strong influence of genetic background and growth location. Overall, ‘Gala’, ‘Xiali’, ‘Liuyuehong’, ‘Lihong’, ‘Starking Delicious’, and ‘Starkrimson’ were characterized by higher sugar/acid ratio indicating sweeter taste compared to other cultivars. The wild apples had the highest content of ascorbic acid (0.6–0.96 mg/g). Compared to other cultivars, ‘Zhongqiuwang’, ‘Qinguan’, and ‘Nagafu No. 2′ were richer in ascorbic acid. The ascorbic acid content in the commercial cultivars was highly dependent on growth location. The content of malic acid and sucrose positively correlated to altitude, and that of glucose negatively. Malic acid positively correlated with ascorbic acid and sucrose, glucose content with ascorbic acid.

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