scholarly journals Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (Musa paradisiaca)

2015 ◽  
Vol 68 (2) ◽  
pp. 7689-7701 ◽  
Author(s):  
Carlos Julio Márquez Cardozo ◽  
José Roberto Palacín Beltrán ◽  
Lorenzo Fuentes Berrio
Keyword(s):  
Ascorbic Acid ◽  
Skin Color ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Musa Paradisiaca ◽  
A Value ◽  
Significant Difference ◽  
L Value ◽  
Acetyl Cysteine

The effect of coatings was evaluated on the quality of harton plantain fruits (Musa paradisiaca) in the postharvest stage. Solutions for three treatments were prepared from 50 g L-1 cassava starch (Manihot esculenta) with 30 g L-1 glycerol as the plasticizer and 6 g L-1 polyethylene glycol-600®; for anti-browning agents, 6 g L-1 ascorbic acid (AA) and 8 g L-1 N-Acetyl-Cysteine (NAC) were added. The fruits were coated by immersion, stored at 18 ± 4°C and 85% RH. Physicochemical properties were determined at 32 days postharvest. The applied coatings decreased the physiological weight loss (%WL) and resulted in a higher pulp firmness (PF); no significant difference was seen with a confidence level of 95% in the concentration of total soluble solids (TSS), acidity or maturity index. The skin color was measured by the CIE L*a*b* method, with an average L value of 70 for the fruits coated with the 6 g L-1 AA and 8 g L-1 NAC mixture, while the control fruits had a value of 57. Also, lower a* coordinate values and browning indices were found for the epidermis of the coated fruits. The enzymatic activity of the polyphenol oxidase decreased with the number of postharvest days for all of the treatments, being lower for the fruits with the mixture of anti-browning agents by 27%, as compared to the control. It was concluded that the coating mixture containing the anti-browning agents ascorbic acid, 6 g L-1, and N-acetyl-cysteine, 8 g L-1, showed a better effect as an alternative for storing fruits and prolonging the shelf-life of harton plantain.

scholarly journals Ripening and quality of 'Golden' papaya fruit harvested at different maturity stages

2006 ◽  
Vol 18 (3) ◽  
pp. 389-396 ◽  
Author(s):  
Ilana U. Bron ◽  
Angelo P. Jacomino
Keyword(s):  
Ascorbic Acid ◽  
Ethylene Production ◽  
Skin Color ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Maturity Stages ◽  
Sensorial Evaluation ◽  
Stage 1

The objective of this study was to determine how ripening physiology and quality of 'Golden' papaya are affected by maturity stages at harvest. Papayas were harvested at four maturity stages (Stage 0: totally green; Stage 1: up to 15% of yellow skin; Stage 2: 16-25% of yellow skin; Stage 3: 26-50% of yellow skin) and evaluated during ripening at 23ºC. Physical and physico-chemical (skin color, pulp firmness, soluble solids, titratable acidity, and ascorbic acid), physiological (respiratory activity and ethylene production), and sensorial (flavor, odor, firmness, and appearance) characteristics were evaluated. Regardless of maturity stages, fruit showed similar variation in respiration rate, exhibiting constant values after the 2nd day of storage at 23ºC (~31 mL CO2 kg-1 h-1 for stages 0, 1, and 2, and ~37 mL CO2 kg-1 h-1 for stage 3). Typical climacteric behavior was not observed for any maturity stage. Only fruit harvested at stage 0 and 1 showed a well defined ethylene production peak of 2.1 µL C2H4 kg-1 h-1 after 7 d of storage and 1.3 µL C2H4 kg-1 h-1 after 6 d, respectively. Fruit harvested at stages 0, 1, 2 and 3 reached the edible condition (pulp firmness < 20 N) after 7, 6, 4, and 3 d at 23ºC, respectively. The ascorbic acid concentration increased 20-30% during ripening, while skin hue angle and titratable acidity was reduced. Independent of the maturity stages at which papayas were harvested, soluble solids did not alter during ripening. Fruit harvested at stages 2 and 3 had superior scores for sensorial evaluation, mainly for flavor and appearance. Harvest at different maturity stages altered fruit postharvest physiology and when effectuated at early stages, it reduced fruit quality but did not make its consumption unacceptable.

scholarly journals Effects of biofilm and refrigeration on acerola postharvest conservation

2004 ◽  
Vol 26 (1) ◽  
pp. 168-170 ◽  
Author(s):  
Maria Inês Sucupira Maciel ◽  
Vera Lúcia Arroxelas Galvão de Lima ◽  
Eufrásio Souza dos Santos ◽  
Marilene da Silva Lima
Keyword(s):  
Ascorbic Acid ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Acceptable Quality ◽  
And Storage

The objective of this work was to compare the effects of four different concentrations of cassava starch film and storage temperature on shelf life and the quality of a genotype of acerola from the Germplasm Active Bank (GAB) of Federal Rural University of Pernambuco, Brazil. Sound orange-reddish acerola fruits were washed with a chlorine solution (100 mg.L-1 active chlorine) and randomly distributed into different lots. The fruits were dipped for 3 min in a cassava starch suspension with concentrations of 1, 2, 3 and 4% (w/v) and the control without coating, stored at 10ºC (85% RH) and 22ºC (85% RH). The total soluble solids (TSS), pH, titratable acidity (TA) and ascorbic acid (AA) were determined at harvest and regular interval during storage. The use of cassava biofilm at 1% on acerola fruits maintained the highest ascorbic acid content and the temperature of 10ºC extended storage life. The fruits coated with 1 and 2% biofilm could be stored for a period up to 15 days at 10ºC, with acceptable quality characteristics.

scholarly journals Prevention of browning reaction in banana jam during storage by physical and chemical treatments

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 55-62
Author(s):  
S. Aimi Azira ◽  
W.I. Wan Zunairah ◽  
M. Nor Afizah ◽  
Nor-Khaizura M.A.R. ◽  
Radhiah S. ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Room Temperature ◽  
Hot Water ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Sodium Metabisulphite ◽  
Chemical Treatments ◽  
Browning Reaction ◽  
Significant Difference

Bananas are fruits that quickly turn brown after being peeled or cooked. The browning reaction reduces the quality of the appearance and shelf life of banana jam. Therefore, this study was aimed to evaluate the effect of chemical blanching and anti-browning agents on reducing browning reactions and maintaining the quality of banana jam during storage. In this study, Musa paradisiaca cv. Nipah was used to produce banana jam. The banana jam was prepared using three different treatments. The first treatment was prepared without hot water blanching treatment and with the addition of ascorbic acid and sodium metabisulphite. The jam was prepared with banana pulp, sugar, citric acid, and pectin. This treatment act as a control. The banana jam for the second and third treatments was prepared using the same ingredients as treatment one. In the second treatment, the sliced banana was blanched in hot water (80°C) for 10 mins, whereas in treatment three, the banana slices were dipped into 1.5% of ascorbic acid solution at 80°C for 10 mins. During the cooking process, 0.1% of sodium metabisulphite was added into the jam, for treatments two and three. The jam was cooked until the temperature reached 105°C and the total soluble solids range from 68 - 70°Bx. The banana jam was filled in glass jars, sterilized in a hot water bath at 80°C for 10 mins, cooled to 27°C (room temperature) before being stored at room temperature. The analysis observed were pH, total soluble solids, titrable acidity, colour, browning index, and textural properties. The samples were stored at room temperature for 60 days. The observations were made every 15 days for two months. After 60 days of storage, all treatments showed positive changes and a significant difference (p<0.05) in physicochemical and texture analyses. Overall, hot water blanching and chemical treatments significantly reduced the browning reaction in the banana jam. Therefore, treatment three had the best ability to slow down the browning reaction and deterioration rate of banana jam during room temperature storage.

scholarly journals Fruit quality of ‘Eva’ e ‘Princesa’ apples grown under nitrogen fertigation in semiarid climate

2015 ◽  
Vol 19 (10) ◽  
pp. 967-972 ◽  
Author(s):  
João M. de S. Miranda ◽  
Ítalo H. L. Cavalcante ◽  
Inez V. de M. Oliveira ◽  
Paulo R. C. Lopes ◽  
Joston S. de Assis
Keyword(s):  
Fruit Quality ◽  
Skin Color ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Economic Viability ◽  
Fruit Firmness ◽  
Fruit Characteristics ◽  
Apple Cultivars ◽  
Fruit Mass

ABSTRACTThe production of high quality fruits is a necessary factor for the adaptation and production of plant species with economic viability. Thus, an experiment was conducted from July 2012 to January 2013 to evaluate the fruit quality of the ‘Eva’ and ‘Princesa’ apple cultivars as a function of nitrogen fertilization in Petrolina, PE, Brazil. The experimental design consisted of randomized blocks, with treatments distributed in a factorial arrangement 2 x 4, corresponding to apple cultivars (Eva and Princesa) and nitrogen doses (40; 80; 120 and 160 kg of N ha-1), with four replications and three plants in each plot. The fruit characteristics, such as fruit mass, skin color (luminosity, chromaticity, and colour angle), size (width and length), pulp firmness, titratable acidity (TA), soluble solids (SS) and the SS/TA ratio, were recorded. Nitrogen doses do not affect fruit quality of studied apple cultivars. The fruit quality attributes are different between apple cultivars: fruit firmness, SS/TA ratio, fruit mass and fruit diameter are superior for Princesa cultivar, while the fruit length for Eva cultivar is superior.

scholarly journals Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

2016 ◽  
Vol 46 (12) ◽  
pp. 2249-2256 ◽  
Author(s):  
Camila Batista da Silva ◽  
Eveline Lopes Almeida ◽  
Yoon Kil Chang
Keyword(s):  
Ascorbic Acid ◽  
Glucose Oxidase ◽  
Storage Period ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Technological Quality ◽  
Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

scholarly journals Quality of Tomato (Solanum lycopersicum L.) Due to Grafting in Solanaceae of Different Species

2019 ◽  
Vol 11 (3) ◽  
pp. 188
Author(s):  
João Lucas Moraes Vieira ◽  
Rogério Eiji Hanada
Keyword(s):  
Block Design ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Control Treatment ◽  
Tomato Cultivar ◽  
Tomato Crop ◽  
Significant Difference ◽  
Four Blocks

The present work had as objective to evaluate the physical-chemical characteristics of commercial tomato fruits grafted on different solanaceous species. The experiment was conducted in a greenhouse, in a randomized complete block design, with four blocks and six treatments, being the rootstocks: cocona (Solanum sessiliflorum); two cultivars of eggplant (Solanum aethiopicum), Long Light Green and Big Hill; jurubeb&atilde;o (Solanum lycocarpum) and jurubeba juna (Solanum stramonifolium), grafted with the tomato cultivar Santa Cruz Kada, and the control treatment was represented by the self-grafted tomato. Three consecutive harvests were spaced seven days after the production stabilization, and the characteristics fruits analyzed were Total Soluble Solids (&ordm;Brix), pH, Titratable Acidity (percentage of citric acid) and TSS/TA. A statistically significant difference was found in the Tukey&rsquo;s test at 5% probability in the titratable acidity, pH and fruit pulp flavor, among the evaluated treatments, while the soluble solids content did not differ between treatments in any of the harvests, but the values remained within the considered adequate for the tomato in natura in the current literature. There was a decrease in fruit flavor in all treatments, and fruit pH drop in all treatments with the exception of jurubeb&atilde;o, with the advancement of plant age, while the titratable acidity had an inverse behavior. The evaluated rootstocks can be used in the tomato crop, without prejudice to the quality of the tomato fruit produced.

scholarly journals The effect of enriched cyclopoid copepods on the coloration and feeding rate of Betta splendens

2021 ◽  
Vol 869 (1) ◽  
pp. 012007
Author(s):  
A Yuslan ◽  
N Nasir ◽  
H Suhaimi ◽  
A Arshad ◽  
N W Rasdi
Keyword(s):  
Rice Bran ◽  
Feeding Rate ◽  
Effective Means ◽  
B Value ◽  
Proximate Analysis ◽  
Betta Splendens ◽  
A Value ◽  
Wide Range ◽  
Significant Difference ◽  
L Value

Abstract Copepods with a wide range of sizes, species, and nutritional compositions are preferred as live food for rearing of Betta splendens larvae. This research focuses on evaluating the efficiency of copepod enrichment diets in improving the coloration and feeding rate of B. splendens. Copepod were enriched with Chlorella sp. (T1), capsicum (T2), mixed vegetable (carrot + spinach), (T3), yeast (T4) and rice bran (T5) in 24 hours prior the feeding tests. As a result, proximate analysis of enriched-copepods showed that T1 (70.88±0.41) has highest protein content and T5 (22.01±0.59) has the highest lipid content. The specific growth rate and survival rate of B. splendens was highest in the treatment T1 (2.56±0.07%; 91.11±1.92%) and followed closely by T3 (2.49±0.51%; 85.55±8.39%). Feeding rate, T3 (70.08±3.88%) presented highest rate compared to other treatments. The different enrichment diets used were significantly impact the coloration test on body of L* value (P=0.001, P<0.05), T3 (66.11±3.60) appeared darker in color in contrast to others. As for a* value, the coloration was not impacted with the use of different enrichment on copepods (P=0.158, P>0.05) was detected for T1 (2.84±0.73) that gave a redder shade than other treatments did. T3 (2.40±0.30) exerted a more yellowish shade than the rest for b* value with a significant difference (P=0.015, P<0.05). The current study demonstrates that, rice bran, capsicum and mixed vegetable enrichment (carrot and spinach) have the potential to be an effective means of increasing B. splendens coloring and feeding rate. This potential diet can be further used as a substitution to artificial foods in producing sustainable culture of ornamental fish in the aquaculture industry.

scholarly journals Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

2015 ◽  
Vol 10 (4) ◽  
pp. 01 ◽  
Author(s):  
A. C. Honorato ◽  
C. B. R. Dias ◽  
E. B. Souza ◽  
I. R. B. Carvalho ◽  
K. S. M. Sousa
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Parameters ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Fruit Pulp ◽  
Total Titratable Acidity ◽  
Physical And Chemical ◽  
The City

<p>Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.</p><p align="center"><strong><em>Physicochemical parameters of fruit pulps produced in Petrolina – PE</em></strong></p><p><strong>Abstract</strong><strong>: </strong>This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.</p>

scholarly journals Evaluation of postharvest quality of edible coated mandarin at ambient storage

2018 ◽  
Vol 8 (1) ◽  
pp. 18-25 ◽  
Author(s):  
TAA Nasrin ◽  
MN Islam ◽  
MA Rahman ◽  
MS Arfin ◽  
MA Ullah
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Liquid Paraffin ◽  
Coconut Oil ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Storage ◽  
Fruit Surface

An experiment was conducted to assess the influence of edible coatings on postharvest quality of mandarin during 20 days of ambient storage. Sorted fruits were washed; fruit surface water was removed and then coated with 100% liquid paraffin wax, 0.5% chitosan, 1.0% chitosan, 1.5% chitosan, and 100% coconut oil. After coating, fruit surface was air dried and kept at ambient condition (25±3 °C, 60–70% RH) and analyzed periodically for weight loss, respiration rate, firmness, decay incidence, TSS, pH, ascorbic acid content, and sensory properties. The results revealed that coconut oil had immense effect on the reduction of the weight loss and respiration rate and preserved firmness, total soluble solids, ascorbic acid, total sugar and reducing sugar and no incidence of moulds & their growth was found up to 16 days of storage.Int. J. Agril. Res. Innov. & Tech. 8 (1): 18-25, June, 2018

Effect of Polyolefin Film on the Quality of Kiwifruit with 1-MCP Treatment in Modified Atmosphere Packages

2011 ◽  
Vol 236-238 ◽  
pp. 2769-2772 ◽  
Author(s):  
Xi Hong Li ◽  
Cheng Jun Wang ◽  
Ai Li Wang ◽  
Yao Xiao ◽  
Yao Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Solids Concentration ◽  
And Control ◽  
Soluble Solids Concentration

Kiwifruit is very perishable especially at 20 °C. The quality of kiwifruit with 1-MCP treatment stored at 20 °C in modified packages was investigated. Three different polyolefin films, including 0.03mm thickness polyethylene (PE), 0.03mm and 0.05mm thickness poly (vinyl chloride) (PVC) films, were used as packaging films. Kiwifruit were fumigated with 1-MCP to delay ripeness and then packaged with the three films and control (air). O2 and CO2 concentrations in the packages, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and ascorbic acid were measured. MAP treatments could postpone the increase of TTS, inhibit the reduction of TA, and avoid the decrease of flesh firmness. Kiwifruit packaged in 0.05mm PVC obtained 33% TA more than control fruit and approximate 25 % retention of initial firmness. However, MAP didn’t maintain more ascorbic acid content of kiwifruit. In conclusion, MAP using polyolefin films combination 1-MCP treatment, especially 0.05mm PVC, might be more effective for preserving the quality of kiwifruit.

Sign in / Sign up

Export Citation Format

Share Document