Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Ali Islam ◽  
Ebubekir Altuntas ◽  
Rustem Cangi ◽  
Cemal Kaya ◽  
Aylin Yildiz
Keyword(s):  
Organic Acid ◽  
Fruit Juice ◽  
Geometric Mean ◽  
Chemical Properties ◽  
Storage Period ◽  
Colour Properties ◽  
Physico Chemical ◽  
Mean Diameter ◽  
Fruit Mass

Abstract In this study, the effect of storage periods (0, 2, 3 and 4 months) on physico-chemical and colour properties of organic and conventional kiwifruits were investigated. The fruit mass, geometric mean diameter, volume of organic and conventional kiwifruits decreased with increasing storage period. The skin and flesh firmnesses were higher in organic kiwifruits than that of conventional kiwifruits. The organic acid contents was higher in conventional kiwifruits than that of organic kiwifruits; the sugar contents was higher in organic kiwifruits than that of conventional kiwifruits. Colour characteristics (L*, a*, b*) for skin fruit and fruit juice in organic and conventional kiwifruits were higher in conventional kiwifruits than that of organic kiwifruits. Results from this study showed that the physico-chemical properties and colour characteristics of organic and conventional kiwifruits were affected by storage periods.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Extraction and Determination of Physico-chemical Properties of Oil from Watermelon Seeds (Citrullus lanatus L) to Use in Internal Combustion Engines

2017 ◽  
Vol 68 (11) ◽  
pp. 2676-2681
Author(s):  
Mihaela Gabriela Dumitru ◽  
Dragos Tutunea
Keyword(s):  
Fatty Acid ◽  
Internal Combustion Engines ◽  
Fossil Fuels ◽  
Citrullus Lanatus ◽  
Combustion Process ◽  
Chemical Properties ◽  
Physico Chemical ◽  
Mean Diameter ◽  
Geometrical Mean ◽  
Reduction Of Nox

The purpose of this work was to investigate the physicochemical properties of watermelon seeds and oil and to find out if this oil is suitable and compatible with diesel engines. The results showed that the watermelon seeds had the maximum length (9.08 mm), width (5.71mm), thickness (2.0 mm), arithmetic mean diameter (5.59 mm), geometrical mean diameter (4.69 mm), sphericity (51.6%), surface area (69.07), volume 0.17 cm3 and moisture content 5.4%. The oil was liquid at room temperature, with a density and refractive index of 0.945 and 1.4731 respectively acidity value (1.9 mgNaOH/g), free fatty acid (0.95 mgNaOH), iodine value (120 mgI2/100g), saponification value (180 mgKOH/g), antiradical activity (46%), peroxide value (7.5 mEqO2/Kg), induction period (6.2 h), fatty acid: palmitic acid (13.1%), stearic acid (9.5 %), oleic acid (15.2 %) and linoleic acid (61.3%). Straight non food vegetable oils can offer a solution to fossil fuels by a cleaner burning with minimal adaptation of the engine. A single cylinder air cooled diesel engine Ruggerini RY 50 was used to measure emissions of various blends of watermelon oil (WO) and diesel fuel (WO10D90, WO20D80, WO30D70 and WO75D25). The physic-chemical properties of the oil influence the combustion process and emissions leading to the reduction of NOX and the increase in CO, CO2 and HC.

scholarly journals Transcriptome Analysis of Pre-Storage 1-MCP and High CO2-Treated ‘Madoka’ Peach Fruit Explains the Reduction in Chilling Injury and Improvement of Storage Period by Delaying Ripening

2021 ◽  
Vol 22 (9) ◽  
pp. 4437
Author(s):  
Han Ryul Choi ◽  
Min Jae Jeong ◽  
Min Woo Baek ◽  
Jong Hang Choi ◽  
Hee Cheol Lee ◽  
...  
Keyword(s):  
Cold Storage ◽  
Transcriptome Analysis ◽  
Molecular Mechanisms ◽  
Chilling Injury ◽  
Chemical Properties ◽  
Storage Period ◽  
Differentially Expressed ◽  
Peach Fruit ◽  
High Co2 ◽  
Physico Chemical

Cold storage of peach fruit at low temperatures may induce chilling injury (CI). Pre-storage 1-MCP and high CO2 treatments were reported among the methods to ameliorate CI and reduce softening of peach fruit. However, molecular data indicating the changes associated with pre-storage 1-MCP and high CO2 treatments during cold storage of peach fruit are insufficient. In this study, a comparative analysis of the difference in gene expression and physico-chemical properties of fruit at commercial harvest vs. stored fruit for 12 days at 0 °C (cold-stored (CS), pre-storage 1-MCP+CS, and pre-storage high CO2+CS) were used to evaluate the variation among treatments. Several genes were differentially expressed in 1-MCP+CS- and CO2+CS-treated fruits as compared to CS. Moreover, the physico-chemical and sensory data indicated that 1-MCP+CS and CO2+CS suppressed CI and delayed ripening than the CS, which could lead to a longer storage period. We also identified the list of genes that were expressed commonly and exclusively in the fruit treated by 1-MCP+CS and CO2+CS and compared them to the fruit quality parameters. An attempt was also made to identify and categorize genes related to softening, physiological changes, and other ripening-related changes. Furthermore, the transcript levels of 12 selected representative genes from the differentially expressed genes (DEGs) in the transcriptome analysis were confirmed via quantitative real-time PCR (qRT-PCR). These results add information on the molecular mechanisms of the pre-storage treatments during cold storage of peach fruit. Understanding the genetic response of susceptible cultivars such as ‘Madoka’ to CI-reducing pre-storage treatments would help breeders release CI-resistant cultivars and could help postharvest technologists to develop more CI-reducing technologies.

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals Physico-Chemical Properties of Kaolin-Organic Acid

2017 ◽  
Vol 103 ◽  
pp. 07012
Author(s):  
S.W. Yeo ◽  
Felix N. L. Ling ◽  
V. S. Low ◽  
K. L. Toh
Keyword(s):  
Organic Acid ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals Antioxidant, Nutritional, Structural, Thermal and Physico-Chemical Properties of Psyllium (Plantago Ovata) Seeds

2020 ◽  
Vol 8 (3) ◽  
pp. 727-743
Author(s):  
Aunjum Reyaz Shah ◽  
Paras Sharma ◽  
Vinod Singh Gour ◽  
S.L Kothari ◽  
Khalid Bashir Dar ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Reducing Power ◽  
Ethanolic Extract ◽  
Angle Of Repose ◽  
Total Phenolic ◽  
Absorption Bands ◽  
Seed Flour ◽  
Physico Chemical ◽  
Significant Difference ◽  
Mean Diameter

The present investigation was carried out to characterize four different types of psyllium seeds including one landrace for their nutritional, structural, antioxidant profile and biological active compounds. DSC analysis showed the highest peak temperature (TP) of 107.57 ºC in RI-89 and end set temperature (TE) of 130.2 ºC for HI-5 cultivar. FT-IR analysis displayed strong absorption bands at frequencies 960, 1380, 1740, 2280 and 3280cm-1. SEM micrographs of each cultivar showed compact and irregular mass of fiber at various magnifications. Protein, fat, ash and total carbohydrate content of psyllium seed flour were recorded up to 13.33, 0.38, 5.0 and 77.88 %, respectively. Ethanol was found to be a suitable solvent than methanol to extract the phytonutrients from psyllium seed flour. DPPH free radical scavenging activity (FRSA) of methanolic and ethanolic extract varied between 31 to 39 % and 38.9 to 43 %, respectively. However, ABTS-FRSA varied between 31.7 to 32.9 % and 33.2 to 34.3 %, for methanolic and ethanolic extract, respectively. Total flavonoids and total phenolic content was recorded up to 2.92 mg RE/g and 4.37 mg GAE/g, in ethanolic extract. The reducing power (RP) and Metal chelating activity (MCA) also varied significantly (p≤0.05) among the cultivars. The MCA ranged from 33.20 to 34.81 % in methanolic extracts and 34.62 to 36.07 % in ethanolic extracts. The lowest absorbance for reducing power was found in methanolic extract of landrace (0.16), whereas, the highest was found in ethanolic extract of RI-89 (0.37). Physico-chemical properties including oil and water absorption capacity of both seed and flour did not vary significantly among the cultivars, whereas significant difference was observed in seed hydration capacity among cultivars evaluated. Among the physical properties, L/W ratio ranged from 1.80 to 199, whereas porosity and angle of repose were of 59.2 to 67.7 % and 23.20 to 27.02º, respectively. Static coefficient of friction was found less using steel (0.484 to 0.667) as a test surface compared to wood (0.679 to 0.744) and plastic (0.536 to 0.560). Bulk density, true density and porosity of various psyllium seed cultivars varied between 0.57 to 0.63 g/cm3 and 1.50 to 1.77 g/cm3 and 58.2 to 67.7%, respectively. Geometric mean diameter (Dg), Arithmetic mean diameter (Da) and surface area of seeds (A) varied from 1.49 to 1.60 mm and 1.68 to 1.79 mm and 5.91 to 6.78 mm2, respectively.

scholarly journals The influence of blanching, anti-browning agent and processing time on some physico-chemical properties and appearance of green peppers (Capsicum sinensis) during canning

2014 ◽  
Vol 14 (63) ◽  
pp. 8848-8871
Author(s):  
H Mensah-Brown ◽  
◽  
EO Afoakwa ◽  
M Hinneh
Keyword(s):  
Processing Time ◽  
Chemical Properties ◽  
Colour Properties ◽  
Linear Quadratic ◽  
Green Pepper ◽  
Time Processing ◽  
Linear Effect ◽  
Sodium Metabisulphite ◽  
Processing Times ◽  
Physico Chemical

Central Composite Rotatable Design (CCRD) was used to generate twenty combinations of these factors: blanching time, processing time and sodium metabisulphite concentration. The optimized conditions were then adapted for the canning process of green pepper. Blanching time ranged from 0-1 min whereas processing time and sodium metabisulphite concentration ranged from 10-30 min and 0-0.2%, respectively. The canned products were analyzed for physico-chemical qualities using standard analytical methods. Results obtained from various physicochemical analyses showed variable trends and influences of the linear, quadratic and exponential interactions on the measured quality indices such as pH of the drained liquid, drained weight of the canned product, leached solids and colour of the canned products. The results showed significant (p≤0.05) quadratic effect of sodium metabisulphite as well as linear effect of blanching time on the drained weight of the canned green pepper. Generally, the pH of the medium decreased (increased acidity) with increasing processing time, which was also positively associated with the extent or amount of leaching. Additionally, all three factors were observed to have affected (to variable extent) the colour of the canned products. Blanching and processing times also affected the degree of browning. There was a strong significant (p≤0.05) influence of the quadratic factors of blanching time, processing time and sodium metabisulphite concentration on the colour properties (a-values, b-values and Lvalues) of the canned products. Statistical analysis showed significant (p≤0.05) linear effects of blanching time and sodium salt concentration as well as the combined effect of both factors on all the colour properties. All the studied parameters had significant regression coefficients (p≤0.05) suggesting the studied parameters contributed significantly to the observed changes. Colour of the canned products changed from green toward redness with increasing blanching time at all concentrations of sodium metabisulphite. Optimal processing combination of 0 min blanching time, 10 min processing time and sodium metabisulphite concentration of 0.2% produced a highly acceptable canned pepper product with preferred physico-chemical and appearance properties.

scholarly journals The influence of the freezing rate on the physico-chemical properties of pork meat (M. Longissimus dorsi)

2019 ◽  
pp. 228-235
Author(s):  
Danica Savanovic ◽  
Radoslav Grujic ◽  
Jovo Savanovic
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Chemical Properties ◽  
Storage Period ◽  
Freezing Rate ◽  
Longissimus Dorsi ◽  
Pork Meat ◽  
Physico Chemical ◽  
Meat Samples ◽  
Water Holding

The meat freezing, as a method of preservation, aims to maximize the storage period with preserving the quality and nutritional value of the product. However, freezing causes certain changes in the foodstuff. These changes are the result of ice formation and lead to a change in meat quality after thawing. The aim of this paper was to examine the effect of freezing rates on the physicochemical properties of pork meat (M. Longissimus dorsi). The meat samples were frozen at 10 different rates and after 24 hours of storage at -18?C, thawed at +4?C. Samples frozen at the lowest freezing rate (0.23 cm/h) had the lowest water content (72.02%), while for the samples frozen at the highest rate (1.43 cm/h), significantly higher (p<0.05) water content was recorded (73.85%). The protein content ranged from 23.34% (rate 0.50 cm/h) to 23.76% (rate 1.43 cm/h). The increase in freezing rates from 0.23 cm/h to 1.43 cm/h statistically significantly (p<0.05) affected the increase in the pH value (from 5.41 to 5.72). By measuring water holding capacity (WHC) the least amounts of released liquid (2.27 cm2 and 2.23 cm2) were recorded at higher freezing rate (1.00 cm/h and 1.43 cm/h, respectively). The highest thawing loss was determined in pork samples frozen at slower rate (0.23 cm/h) (3.61%).

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