The Effect of Ascorbic Acid, Citric Acid and Salt on the Quality of Spiny Dogfish (Squalus acanthias) Fillet

2007 ◽  
Vol 16 (1) ◽  
pp. 103-113 ◽  
Author(s):  
Gülgün F. Şengör ◽  
Sühendan Mol ◽  
Didem Üçok
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Squalus Acanthias ◽  
Spiny Dogfish

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

scholarly journals Effect of Bagging on the Content of Sugar and Acid in Postharvest "Jinhuang" Mango Fruit

2020 ◽  
Vol 145 ◽  
pp. 01032
Author(s):  
Changbin Wei ◽  
Jian Qiao ◽  
Xinming Tang ◽  
Qingze Yan ◽  
Lizhu Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Fruit Quality ◽  
Hplc Method ◽  
Postharvest Storage ◽  
Mango Fruit ◽  
Acid Ratio

The glucose, fructose, sucrose, and organic acids in the pulp of “Jinhuang” mango were analyzed using the HPLC method and the effect of bagging on fruit quality was researched during the postharvest storage. The results showed that there was a certain difference in the content of sugar and acid among the three treatments. The effect of bagging treatments on fructose, glucose, and sucrose in the fruit of “Jinhuang” mango was mainly reflected in sucrose. The treatments of white bagging (WB) and black bagging (BB) delayed the production of sucrose and the decomposition of citric acid, and increased the content of ascorbic acid and quinine. Based on sugar-acid ratio, the flavor of the three treatments was evaluated as: CK> WB> BB. The fruit quality of “Jinhuang” mango was affected by bagging treatments to a certain extent.

scholarly journals The Influence of Agrotechnological Tools on cv. Rubin Apples Quality

Agronomy ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 463
Author(s):  
Kristina Laužikė ◽  
Nobertas Uselis ◽  
Giedrė Samuolienė
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Phenolic Compounds ◽  
Malus Domestica ◽  
Apple Tree ◽  
Sugar Content ◽  
High Quality ◽  
Malus Domestica Borkh ◽  
The World

With the growing demand for quality food in the world, there is a new ambition to produce high-quality apples seeking reduced cultivation costs. The aim of this study was to evaluate the influence of agrotechnological tools on the quality of cv. Rubin apples during the harvest. The apple tree (Malus domestica Borkh.) cv. Rubin was grafted on dwarfing rootstocks P60, planted in single rows spaced 1.25 m between trees and 3.5 m between rows. Six agrotechnological tools were used—hand pruning, mechanical pruning, trunk incision, calcium-prohexadione, summer pruning and mechanical pruning one side, changing sides annually. The agrotechnical tools had no significant effect on accumulation of most sugars and elements, malic, folic and succinic acids in the fruits. Mechanical pruning resulted in significant accumulation of phenolic compounds, antioxidants, ascorbic acid, but reduced the amount of glucose compared to hand pruning. However, the trunk incision or spraying with ca-prohexadione together with mechanical pruning had no significant effect on sugar content but resulted in significantly higher amounts of phenols, antioxidants, ascorbic acid, Fe and Mn and reduced starch and citric acid.

scholarly journals Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage

2021 ◽  
Vol 30 (2) ◽  
pp. 227-234
Author(s):  
Young Bae Chung ◽  
Hyeyeon Song ◽  
Kyungae Jo ◽  
Hyung Joo Suh
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Chinese Cabbage

scholarly journals Quality Characterization of Fragaria Cultivars and Selections

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 831A-831
Author(s):  
Shiow Y. Wang ◽  
Gene J. Galletta ◽  
John L. Maas
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Organic Acid ◽  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Strawberry Fruit ◽  
Strawberry Cultivars

Fruit quality of 24 selected strawberry cultivars and selections were evaluated. There were great variations in the contents of soluble solids, titratable acidity, carbohydrates, organic acids, and ascorbic acid among different cultivars, reflecting primary genetic differences. Fructose, glucose, and sucrose were found to be the three major sugars, comprising >65% of the total soluble solids in strawberry. Fruit contained lower sucrose compared to fructose and glucose, whereas leaves contained comparable amounts of fructose, glucose, and sucrose. Citric acid was the major organic acid in strawberries. Strawberries were also rich in ascorbic acid. Leaves were much higher in ascorbic acid than fruit. There appeared to be no correlation between fruit and leaves on carbohydrate, organic acid, and ascorbic acid contents.

Effects of Anti-browning Combinations of Ascorbic Acid, Citric Acid, Nitrogen and Carbon Dioxide on the Quality of Banana Smoothies

2013 ◽  
Vol 7 (1) ◽  
pp. 161-173 ◽  
Author(s):  
Siyuan Wang ◽  
Tiantian Lin ◽  
Guowei Man ◽  
Hui Li ◽  
Liang Zhao ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Ascorbic Acid ◽  
Citric Acid

scholarly journals Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, Brazil

2020 ◽  
Vol 9 (9) ◽  
pp. e223996855
Author(s):  
Otaniel Lima de Oliveira ◽  
Ana Paula Ferreira de Almeida ◽  
Fátima Rafaela da Silva Costa ◽  
Luana Guabiraba Mendes ◽  
Antonio Belfort Dantas Cavalcante
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Quality Standard ◽  
Soluble Solids ◽  
Total Acidity ◽  
Small Oscillations ◽  
Solids Content ◽  
Mold And Yeast ◽  
Microbiological Aspects

The present study aimed to evaluate the quality of conventional (unpasteurized) and pasteurized frozen cashew pulps according to their identity and quality standard (physicochemical and microbiological aspects). Thus, four cashew pulp brands were analyzed, two conventional (non-pasteurized) 1 and 2, and two pasteurized 3 and 4. The following parameters with respect to physical-chemical analyzes were determined: soluble solids content, total solids, pH, total acidity expressed in citric acid and ascorbic acid. The mycorbiological analyzes performed were coliforms at 35 °C and 45 °C, molds, yeasts and Salmonella. The results showed that all brands had levels of soluble solids, pH, total acidity expressed in citric acid and ascorbic acid according to the current legislation, with small oscillations between the brands. Microbiological analyzes revealed mold and yeast contamination above that allowed by current legislation. Thus, it is concluded that pasteurization cannot always be considered an effective method in the destruction of microorganisms in food, suggesting an improvement in equipment hygiene.

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