scholarly journals Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
T. M. Brandão ◽  
E. L. do Carmo ◽  
H. E. S. Elias ◽  
E. E. N. de Carvalho ◽  
S. V. Borges ◽  
...  
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Total Carotenoids ◽  
Total Sugars ◽  
Time Interaction

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.

scholarly journals Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

2021 ◽  
Vol 10 (6) ◽  
pp. e4110615446
Author(s):  
Edson Pablo da Silva ◽  
Flavio Augusto de Freitas ◽  
Elizângela Elena Nunes Carvalho ◽  
Luis Carlos Cunha Junior ◽  
Marcia Santos Lira de Freitas ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

scholarly journals FOLIAR APPLICATIONS OF ZINC, IRON AND MANGANESE INFLUENCE THE PLANT GROWTH AND FRUIT QUALITY OF PAPAYA CV. RED LADY

2020 ◽  
Vol 8 (5) ◽  
pp. 551-557
Author(s):  
Gurjot Singh Pelia ◽  
◽  
A K Baswal ◽  
Keyword(s):  
Plant Growth ◽  
Fruit Quality ◽  
Foliar Application ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Carotenoids ◽  
Heavy Soil

Prevalence of heavy soil is a major problem for fruit cultivation under Punjab conditions consequently leading to deficiency of several micro-nutrients including zinc (Zn), iron (Fe), and manganese (Mn) which adversely affects the growth and productivity. In this view, a study was planned to investigate the effect of foliar applications of zinc sulphate (ZnSO4), iron sulphate (FeSO4), and manganese sulphate (MnSO4) on vegetative growth, reproductive growth and fruit quality of papaya cv. Red lady. Plants sprayed with ZnSO4 (0.4 %) exhibited significantly highest plant height, plant girth, number of leaves, petiole length; initiated an earliest flowering and fruiting; and improved fruit quality viz., fruit weight, fruit length, titratable acidity, soluble solids concentrations, ascorbic acid content, total phenols content, and total carotenoids content as compared with the control and all other treatments. In conclusion, foliar application ZnSO4 (0.4 %) significantly improved plant growth and fruit quality in papaya cv. Red lady.

Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat

2011 ◽  
Vol 108 ◽  
pp. 244-250
Author(s):  
Wei Dong Bai ◽  
Wen Hong Zhao ◽  
Zhou Min Lu ◽  
Xue Dan Cao ◽  
Zhong Liang Zhang
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Theoretical Foundation ◽  
Soluble Sugar ◽  
Soluble Solids ◽  
Storage Quality ◽  
Titrable Acidity ◽  
And Storage ◽  
Weight Loss Ratio

In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 μmol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3±0.5°C, relative humidity of 65~80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment ,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 μmol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.

scholarly journals Production and quality of okra produced with mineral and organic fertilization

2019 ◽  
Vol 23 (2) ◽  
pp. 97-102
Author(s):  
Hemmannuella C. Santos ◽  
Emmanuel M. Pereira ◽  
Rafael L. S. de Medeiros ◽  
Paulo M. de A. Costa ◽  
Walter E. Pereira
Keyword(s):  
Vitamin C ◽  
Block Design ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Organic Fertilization ◽  
Randomized Block Design ◽  
Number Of Leaves ◽  
The Mean ◽  
Organic Compost

ABSTRACT Okra, Abelmoschus esculentus (L.) Moench, is a vegetable with annual fruit native to hot regions of Africa, well adapted to the conditions of the Northeast and Southeast regions of Brazil, where it is widely used by small farmers. This study aimed to evaluate the effect of mineral and organic fertilization on the production and quality of okra fruits. The experiment was conducted in randomized block design, with three replicates and eleven treatments defined according to a Baconian matrix. Treatments consisted of doses of N (0, 100, 200 and 300 kg ha-1), P (0, 100, 200 and 300 kg ha-1) and K (0, 80, 160 and 240 kg ha-1), as well as absence and presence of organic compost (30 t ha-1). The following parameters were evaluated: plant height, stem diameter, number of leaves, production of fruits plant-1, number of fruits plant-1, fruit length and diameter and fruit quality (pH, soluble solids, titratable acidity, vitamin C and electrical conductivity). The crop is demanding in terms of K and N fertilizations, with increments of 15.8 and 36% in the mean number and diameter of fruits, respectively. Organic fertilization did not influence the vegetative growth of okra, but was beneficial to the production of fruits with higher vitamin C content, 52% higher than the contents found in fruits produced without such input.

Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

2020 ◽  
Vol 10 (2) ◽  
pp. 44-54
Author(s):  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Sandra Maria Oliveira Morais Veiga ◽  
Luciana Azevedo ◽  
Marcela Aparecida Miranda Moreira ◽  
...  
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physical Chemical ◽  
Significant Difference ◽  
Thermotolerant Coliforms ◽  
Fresh Cut ◽  
Annona Crassiflora ◽  
Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

scholarly journals Enrichment on quality of aonla (Emblica officinalis G.) fruit bars by blending

2017 ◽  
Vol 9 (1) ◽  
pp. 162-166
Author(s):  
Deepika Deepika ◽  
Payel Panja
Keyword(s):  
Initial Moisture Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Pulp ◽  
Organoleptic Evaluation ◽  
Total Sugars ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Mango Pulp

The main objective of the study was to standardize enrichment of aonla pulp to develop fruit bars. The experiment was laid out in Completely Randomized Design (CRD) with 10 treatments. Aonla pulp was blended with 25 to 75% of different fruit (mango, papaya and jackfruit) pulp viz. Aonla pulp, Aonla with mango, papaya and jackfruit in different proportion of 3:1, 1:1 and 1:3 each fruit respectively. The initial moisture content was higher in aonlapulp enriched with mango pulp in 1:3 proportions. Enrichment of aonlapulp with fruit pulp of mango, papaya and jackfruit reduced the ascorbic acid, titratable acidity and tannin content of the resultant fruit bars compared to that from pure aonla pulp, which is an indication in the reduction of astringency. Enrichment also resulted in an increase in total soluble solids, reducing, non-reducing and total sugars of the resultant fruit bars. Enrichment of aonla pulp with fruit pulp of provitamin A rich fruits like mango, papaya and jackfruit showed a rise in total carote-noids and reduced astringency and acidity, thereby resulting in fruit bars with altered palatability and enhanced nutrition. Enriched fruit bars contained three vital antioxidants viz. Vitamin C, carotenoids and polyphenols of all the treatments, enriched fruit bar containing 25 % aonlaand 75 % mango (T4) was found superior in organoleptic evaluation.

scholarly journals Microbiological quality study of Apis mellifera honey produced in the Cerrado - MT

2010 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Dayane Aparecida dos Santos ◽  
Angela Kwiatkowski ◽  
Marcos Vieira da Silva ◽  
Dalany Menezes ◽  
Lucimar Peres de Moura Pontara
Keyword(s):  
Ph Value ◽  
Microbiological Quality ◽  
Soluble Solids ◽  
Most Probable Number ◽  
Microbiological Analysis ◽  
Mato Grosso ◽  
Probable Number ◽  
Physical And Chemical ◽  
The Town

<p>Monitoring the microbiology of honey is necessary to ensure its final quality. The microbial contamination is a danger to public health, a major concern for the surveillance agency. The objective of this study was to evaluate the microbiological quality of honey produced in the cerrado region, Mato Grosso State. The apiary was installed in the town of Conquista D'Oeste city, a total of 30 boxes of honey covered with asbestos tile and exposed to the sun. The honey was collected in November of 2008. The physical and chemical analysis were carried out: moisture, total soluble solids (TSS) and pH. Microbiological analysis were: mesophilic bacteria facultative aerobic, yeast and mold, Staphylococcus, the most probable number (MPN) of coliforms at 35&ordm;C and 45&ordm;C, and the presence of Salmonella sp. The methods used followed the directions of the Normative Instruction no. 62, August 23, 2003 of Minist&eacute;rio da Agricultura, Pecu&aacute;ria e Abastecimento - MAPA. The pH value resulted in 3.80, SST at 81.5 and humidity at 17 %. Microbiological analysis showed no presence of Salmonella, Staphylococcus and yeast. The count of facultative aerobic bacteria was 5.0 x 101, the two groups of coliforms in NMP was &lt;3.0, and 3.0 x 101 mold. The samples of honey studied showed appropriate microbiological quality.</p><p>&nbsp;</p><p><span>DOI:&nbsp;</span><a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102"><span>http://dx.doi.org/10.14685/rebrapa.v1i1.5</span></a><span>&nbsp;</span></p><p>&nbsp;</p>

scholarly journals Influence of the main stem pruning and fruit thinning on quality of melon

Revista CERES ◽  
2016 ◽  
Vol 63 (6) ◽  
pp. 789-795
Author(s):  
Rafaella Martins de Araújo Ferreira ◽  
Edna Maria Mendes Aroucha ◽  
Cristiane Alves de Paiva ◽  
José Francismar de Medeiros ◽  
Flavinicíus Pereira Barreto
Keyword(s):  
Vitamin C ◽  
Management Practices ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Main Stem ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Fruit Thinning ◽  
Flesh Firmness

ABSTRACT Among many management practices used in melon crops, those that change source: sink relationship, such as pruning and fruit thinning, directly influence production, affect fruit size and its composition, including sugar and vitamin contents. The objective of this study was to evaluate the influence of pruning of the main stem and time of fruit thinning in melon postharvest quality. Thus, two experiments were set up in Mossoró, state of Rio Grande do Norte, each with a melon hybrid (Amaregal and Banzai). Each experiment was conducted in a randomized block, in a (2 x 4) + 1 factorial design, 2 pruning management (with and without pruning), 4 levels of fruit thinning (3, 6, 9 and 12 DARB - days after removal agro textile blanket) and a control (without pruning and thinning), and four replications. Fruits were harvested at commercial maturity and transported to the Laboratory of Food Technology of UFERSA, where they were evaluated for the following characteristics: weight, diameter, length, flesh thickness, flesh firmness, soluble solids, pH, and titratable acidity, soluble solids: titratable acidity ratio and vitamin C. No interaction between factors in any of the experiments was found. Titratable acidity (0.077%) and vitamin C content (3.4 mg/100 g) in Amaregal melon and soluble solids (10.2%) in Banzai melon were lower in the treatments with stem pruning. In Amaregal melon, fruits showed longer length (134 mm) and greater flesh firmness (40 N) when thinning was carried out on 6 DARB, and as thinning was delayed, it found a decrease in the values of soluble solids, SS: TA ratio and pH. In Banzai melon, fruits showed greater flesh thickness (33.5 mm) and SS: TA (247.5) ratio when thinning was carried out on 6 DARB. However, delay in thinning promoted an increase in pH and vitamin C content of the fruits. Pruning of the main stem and thinning season had effect on the quality of Amaregal and Banzai melons in different ways.

Impact of processing and packaging on the quality of murici jelly [Byrsonima crassifolia (L.) rich] during storage

2019 ◽  
Vol 50 (5) ◽  
pp. 871-883 ◽  
Author(s):  
Mariana Crivelari Da Cunha ◽  
Patrícia da Silva Machado ◽  
Ana Beatriz Silva Araújo ◽  
Elisângela Elena Nunes Carvalho ◽  
Eduardo Valério de Barros Vilas Boas
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Soluble Solids ◽  
Content Type ◽  
Sensory Acceptance ◽  
Byrsonima Crassifolia ◽  
Pulp Processing ◽  
Glass Packaging

Purpose The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage. Design/methodology/approach The authors used a completely randomized design (CRD) in factorial 2 × 5, with two types of glass packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent). Findings The pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year. Originality/value Based on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.

Characteristics of the raw fruit, industrial pulp, and commercial jam elaborated with Spanish quince (Cydonia oblonga Miller)

2020 ◽  
pp. 623
Author(s):  
Esther Vidal Cascales ◽  
José María Ros García
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
And Storage

Quince fruit and two industrial derivates (pulp and jam) were characterized from physicochemical, nutritional and microbiological viewpoint. Quinces were collected at maturity (September) in Murcia (Spain). Quinces were converted at a processing factory in pulp (intermediate product) and, in the same factory, this pulp was transformed in jam. The pH, soluble solids, acidity, color, moisture, water activity, total phenolic compounds, antioxidant activity, vitamin C and flavonoids were measured for all samples, while for microbiological analysis was only used quince jam. There were significant differences among quince fruit, industrial pulp and commercial jam. Processing caused pH, moisture and water activity decrease, while soluble solids increase. Total phenolic compounds and antioxidant activity increased in the pulp and in the jam. The effect of cooking and storage was a decrease of vitamin C and flavonoids in the jam. Quince jam presented a total number of molds and yeasts lower than 2 log cfu/g. Although the production parameters affect to the quality of the quince jam, it is a sensory attractive food with healthy properties.

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