EFFECT OF SOLUBLE SOLIDS AND TEMPERATURE ON ASCORBIC ACID DEGRADATION IN LEMON JUICE STORED IN GLASS BOTTLES

1990 ◽  
Vol 13 (5) ◽  
pp. 361-374 ◽  
Author(s):  
GORDON L. ROBERTSON ◽  
CHRISTINE M. SAMANIEGO-ESGUERRA
Keyword(s):  
Ascorbic Acid ◽  
Lemon Juice ◽  
Soluble Solids ◽  
Acid Degradation ◽  
Glass Bottles

scholarly journals Kinetic Performance of Ascorbic Acid Degradation on Local Lemon Juice using Different Packaging Materials at Storage

2019 ◽  
Vol 8 (2S2) ◽  
pp. 192-196
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Lemon Juice ◽  
Acid Dissolution ◽  
Degradation Kinetic ◽  
Acid Degradation ◽  
Nonenzymatic Browning ◽  
The Stability

Kinetic of ascorbic acid dissolution of vitamin ( C ) in Lemon juice 10 Brix packaged in glass and plastic bottles stored at 20,30 and 40 °C for four months have been investigated .The results showed that increasing temperature and period storage caused decreasing in ascorbic acid content and increasing nonenzymatic browning. The stability of ascorbic acid and reduced of nonenzymatic browning was better in the packed in glass bottles. The results of ascorbic acid degradation kinetic parameter showed that the order of the reaction is First and there was an increasing in rate constant(K)in the case of increasing of the storage temperature and in the samples of glass bottlesk.The activation energy (Ea) decrease in plastic bottles. It was found that the shelf life of samples decreased with increasing the storage temperature .We got in this study the shelf life of ascorbic acid from 0 to 50 0C.

Effect of Packaging Material on the Non-Enzymatic Browning of Litchi Juice

2013 ◽  
Vol 312 ◽  
pp. 337-340
Author(s):  
Min Wu ◽  
Zhuo Yan Hu ◽  
Ping Zheng
Keyword(s):  
Ascorbic Acid ◽  
Packaging Material ◽  
Total Phenol ◽  
Enzymatic Browning ◽  
Dissolved Oxygen Concentration ◽  
Plastic Packaging ◽  
Maillard Reactions ◽  
Acid Degradation ◽  
Storage Study ◽  
Glass Bottles

A storage study of litchi juice packed in glass bottles and plastic pouches at 40°C to analyze effects of packaging material on ascorbic acid, browning and total phenol in litchi juice. The initial concentration of ascorbic acid in litchi juice was150.74mg/L and this was found to decrease by 30.56 and 26.12 mg/L after six weeks in glass bottles and plastic pouches. Dissolved oxygen concentration of litchi juice was decreased continuously in glass bottles and decreased fast first, then increased slowly in plastic pouches. Total phenol of litchi juice packed in glass bottles and plastic pouches decreased continuously. Litchi juice non-enzymatic browning attributed to ascorbic acid degradation, maillard reactions and polyphenol oxidation polymerization. The oxygen which permeated through plastic packaging material and dissolved in litchi juice promoted ascorbic acid degradation.

scholarly journals Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 3
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Quadratic Model ◽  
Juice Quality ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

Yield and evaluation of F1 tomato hybrids incorporating the non-ripening nor gene

1983 ◽  
Vol 23 (120) ◽  
pp. 106 ◽  
Author(s):  
WB McGlasson ◽  
JB Sumeghy ◽  
LL Morris ◽  
RL McBride ◽  
DJ Best ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
F1 Hybrids ◽  
Parental Genotype ◽  
Ripe Fruit ◽  
Heterozygous Condition ◽  
Ripe Stage ◽  
Colour Development

F1 hybrids of the nor non-ripening mutant tomato in different genotypic backgrounds were evaluated between 1978-81. The nor gene in the heterozygous condition delayed the start of ripening by a few days, increased the interval between breaker and the table ripe stage to 10 d at 21�C compared with 6 d for fixed cultivars and increased the storage life of ripe fruit at 21�C by about 50%. The retention of firmness by ripe fruit of the hybrids was affected by parental genotype. Fruit of some hybrids was firmer or as firm as fruit of the hard commercial Flora-Dade but others were much softer. A major problem with fruit of F1 nor hybrids was poor colour development. The fruit ripened to an orange-red colour, and strains with green shoulders developed an unattractive yellow on the shoulders. This deficiency was most pronounced in fruit picked before the appearance of red colour. The best hybrid found in this study was 75T10-1 x nor backcross 4 or 5 Heinz 1350. Fruit size, soluble solids, pH, titratable acidity, total ascorbic acid levels and acceptability except external colour of table ripe fruit appeared to be influenced by the parental genotype rather than by the nor gene. Since there were marked differences between hybrids with different genotypic backgrounds, it should be possible to breed nor hybrids with improved colour and firmness.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

Revista CERES ◽  
2013 ◽  
Vol 60 (6) ◽  
pp. 833-841 ◽  
Author(s):  
Danielle Fabíola Pereira Silva ◽  
Mariana Rodrigues Ribeiro ◽  
José Osmar da Costa e Silva ◽  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Mass Loss ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Minas Gerais ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Co2 Production

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

scholarly journals Preliminary Studies Regarding the Production of Jam from Organic Rose Petal

2017 ◽  
Vol 74 (2) ◽  
pp. 50
Author(s):  
Ana Cornelia BUTCARU ◽  
Florin STĂNICĂ ◽  
Marian Nicolae VELCEA
Keyword(s):  
Original Data ◽  
Lemon Juice ◽  
Sea Buckthorn ◽  
Soluble Solids ◽  
Hot Pepper ◽  
Sensorial Analysis ◽  
Gender And Age ◽  
Innovative Products ◽  
Rose Petal ◽  
And Gender

One of the present challenges of food production is to bring on the market innovative products with special nutraceutical properties that can fulfill the customers’ needs. The aim of this paper is to present some original data regarding the sensorial analysis and the customers perceptions on innovative jam obtained from organic rose petals.On 1,350 sqm plot, at the UASVM of Bucharest an organic rose culture was established in 2015 with three climbing varieties: Falstaff, Brother Cadfael and Crown Princess Margareta. From the end of June 2016, the petals were collected and used for jam preparation. Besides sugar, different ingredients as: ginger, lemon juice, sea buckthorn juice and hot pepper were added. Total soluble solids and total dry matter were measured.The final products, seventeen variants of rose jam, were analyzed and tasted. Sensorial analysis was made by consumers of different ages and gender. Jam appearance, general taste, aroma, and the overall impression were noticed. V4 variant - Brother Cadfael with sea buckthorn was the most appreciated variant. For each of these top variants, target group by gender and age was analyzed. The results showed that the customers’ preferences are influenced by age and gender and the organic rose jam is a highly appreciated product.

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