scholarly journals Chemical Composition and Physical Characteristics of Fruits of Two Cultivars of Blue Honeysuckle (Lonicera caerulea L.) in Relation to their Degree of Maturity and Harvest Date

2012 ◽  
Vol 40 (1) ◽  
pp. 155 ◽  
Author(s):  
Ireneusz Dariusz OCHMIAN ◽  
Katarzyna SKUPIEN ◽  
Jozef GRAJKOWSKI ◽  
Milosz SMOLIK ◽  
Krystyna OSTROWSKA
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Fruit Ripening ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Fruit Colour ◽  
Total Polyphenol ◽  
Lonicera Caerulea ◽  
Blue Honeysuckle

The aim of study was to compare yield, fruit quality, chemical composition and fruits colour of berries of two blue honeysuckle(Lonicera caerulea L.) cultivars of Polish bred ‘Wojtek’ and ‘Brązowa’ collected at the beginning and at the end of harvest season,respectively. On average, ‘Wojtek’ yielded 1565 g per bush, whereas ‘Brązowa’ 1941 g. During the fruit ripening process, considerablechanges were found in the fruit colour. Fruits of both cultivars became darker and their colour changed from green and yellow to redand blue. With the changes in fruit colour, considerable changes in firmness also occurred. Fruit ripening reduced fruit firmness andpuncture resistance. For both genotypes, the berries of late harvest were bigger and richer in soluble solids and total polyphenol, however,they showed decreased firmness, lower acidity, and L-ascorbic acid content. Nevertheless the time of harvest, ‘Wojtek’ berries surpassed‘Brązowa’ fruit regarding soluble solids, titratable acidity and L-ascorbic acid content (for late-crop berries of both cultivars 14.1>12.6%,3.4>2.7 g citric acid 100 g1, and 76>56 mg 100 mL-1. Further, ‘Wojtek’ berries showed higher total polyphenol content (149.30 and183.66 mg∙100 g-1, for early and late ripening fruit, respectively) compared to that of ‘Brązowa’ (125.51 and 175.67 mg 100 g-1). Amongphenolics, anthocyanins made the substantial group ranging from 94.47 mg 100 g-1 (‘Brązowa’ berries of early harvest) to 141.96 mg 100g-1 (late ‘Wojtek’ fruit).

scholarly journals Bioactive compounds in different acerola fruit cultivares

2017 ◽  
Vol 38 (4Supl1) ◽  
pp. 2505
Author(s):  
Flávia Aparecida De Carvalho Mariano-Nasser ◽  
Maurício Dominguez Nasser ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos ◽  
Rogério Lopes Vieites ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Acid Content ◽  
Nutritional Value ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Instrumental Color ◽  
Total Antioxidant

The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 - Apodi, Mirandópolis, Waldy - CATI 30, BRS 238 - Frutacor, Okinawa, BRS 236 - Cereja, Olivier and BRS 237 - Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina - SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 - Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30.

scholarly journals Microwave Assisted Batch Sterilization of Apple Juice

2019 ◽  
Vol 9 (2) ◽  
pp. 1087-1091
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Apple Juice ◽  
Power Level ◽  
Ascorbic Acid Content ◽  
Nutrient Content ◽  
Weibull Model ◽  
Nutrient Loss ◽  
Soluble Solids ◽  
Time Duration

A study was carried out to determine the effect of microwave exposure time and power level on the destruction of E.coli and yeast in apple juice. The locally procured apple juice was subjected to microwave treatment of power level 180-900W for various time duration of 20-100s.The time and power level parameters of the microwave were optimized based on the inactivation of the microorganisms present in the juice. E.coli was found to be inactivated at 90s with 900W power. Yeast was completely inactivated at 60 s with 450W power level. The results of inactivation were modeled using GInafit software. Among the various models, Weibull model and Double Weibull model were found to be the best fit for E.coli and yeast, respectively. Nutrient content of the fresh and microwave treated juice were analyzed for total sugar, reducing sugar, total soluble solids and ascorbic acid content. It was inferred from the results that there was no nutrient loss in the post treated samples whereas, the ascorbic acid content decreased considerably.

scholarly journals Preparation and Evaluation of Pear and Grapes Blended Leather

2021 ◽  
Vol 64 (2) ◽  
pp. 182-191
Author(s):  
Ishtiaq Ahmad ◽  
Aysha Riaz ◽  
Arsalan Khan ◽  
Syed Sohail Shah ◽  
Falak Naz Shah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Randomized Design

Pear pulp and grapes juice were used in different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) for the preparation of leather. The treatments were prepared with different concentration of pulp and constant level of sucrose and preservatives. The experiment was laid out in a complete randomized design (CRD). The effects of storage and treatments were studied for three months of storage with an interval of 15 days. Various parameters such as moisture, percent acidity, total soluble solids, water activity, ascorbic acid content, reducing sugar, non-reducing sugar and sensory attributes i.e. colour, taste, texture and overall acceptability were studied. Significant differences were observed in all the studied parameters. A decrease was recorded in moisture (16.02 to 13.76%), ascorbic acid content (13.21 to 6.64 mg/100g), non-reducing sugar (67.02 to 64.76%) and water activity (0.50 to 0.45), while an increase was recorded in titratable acidity (0.88 to 1.01%), TSS (76.68 to 79.05 °brix) and reducing sugar (11.43 to 11.85%). Base on organoleptic evaluation T3 was found most acceptable during storage. The combination of 70% pear pulp and 30% grapes juice for leather preparation proved to be the best combination in terms of extending the shelf life and improving the quality of pear and grapes blended leather during storage.    

scholarly journals ETHYLENE APPLICATION AFTER COLD STORAGE IMPROVES SKIN COLOR OF ‘VALENCIA’ ORANGES

2016 ◽  
Vol 38 (4) ◽  
Author(s):  
MARIA LUIZA LYE JOMORI ◽  
NATALIA DALLOCCA BERNO ◽  
RICARDO ALFREDO KLUGE
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Acid Content ◽  
Skin Color ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Internal Quality ◽  
Valencia Orange

ABSTRACT Degreening is a postharvest technique that consists of applying ethylene to oranges fresh fruits to improve skin color. In Brazil, this technique is still not widely applied due to a lack of specific research, resulting in poor fruit coloration, which limits the oranges’ exportation. The objective of this study was to investigate the de-greening effect of ethylene application after cold storage in ‘Valencia’ oranges. The ethylene treatments (0; 5 and 10 µL L-1 for 96 h at 22°C) were applied after storage for 30 days at 5°C. After ethylene application, the fruit were stored for three days at 22°C to simulate a shelf life. The skin color rate enhanced after ethylene treatment due to increased chlorophyllase activity. The content of carotenoids did not change, nor did the soluble solids, titratable acidity, ratio, percentage of juice and ascorbic acid content. The levels of acetaldehyde and ethanol in the juice were also assessed, and unpleasant odors or flavors did not occur despite a small increase in the acetaldehyde content. Therefore, the ethylene application after cold storage is efficient to improve the skin color of ‘Valencia’ orange without changing the internal quality.

scholarly journals Effect of the year and storage on ascorbic acid content and total polyphenol content in three apple varieties

2000 ◽  
Vol 18 (No. 2) ◽  
pp. 71-74 ◽  
Author(s):  
J. Lachman ◽  
M. Orsák ◽  
V. Pivec ◽  
J. Kučera
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Statistical Significance ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Polyphenol Content ◽  
Early Variety ◽  
Total Polyphenol ◽  
Apple Varieties ◽  
Total Polyphenol Content

Ascorbic acid (AA) and total polyphenol content (TP) are important plant antioxidants with many healthy effects, such as ”scavengers of free radicals”, they inhibit oxidation of low-density lipoproteins, lower cholesterol levels, decrease fragility of blood vessels and increase their permeability, decrease heart coronary risk, etc. One of important sources of these compounds in human nutrition are apples. In two years (1997 and 1998) was investigated ascorbic acid content (AA) and total polyphenol content (TP) in three apple varieties (Idared, Gloster and Ontario) cultivated under equal conditions on the experimental plot of Czech University of Agriculture in Prague-Suchdol. AA content was determined by titration method with 2,6-dichlorphenolindophenol and TP content spectrophotometrically with Folin-Ciocalteau’s reagent. In two years’ trials AA and TP contents were estimated immediately after harvest in September and then monthly during storage for six months at +5°C. Statistically high significant differences were determined both in AA and TP contents during storage period – there was observed meaningful AA and TP decrease. The highest antioxidant content showed in both years early variety Ontario (in average 12.05 mg/kg AA, 2011.5 mg/kg TP), the lowest semi-early variety Gloster (in average 5.45 mg/kg AA, 1738.0 mg/kg TP). In this context the variety Ontario is the most favourable. The highest decrease of AA content was in variety Ontario (–30.05 %rel), the lowest in variety Gloster (–22.93 %rel ); in TP contents were differences negligible (–27.14 and –27.82 %rel). In spite of this decrease were in Ontario variety both values after six months storage the most favourable (8.45 mg/kg AA, 1466.5 mg/kg TP). Results were statistically evaluated with F-test and t-test. There could be seen differences among varieties and years of cultivation, but these differences were under the level of statistical significance showing only apparent tendencies. While varietal differences in decreasing of AA content during storage were greater (in interval from –22.93 %rel in Gloster variety to –30.05 %rel in Ontario variety), decreasing of TP contents during storage was nearly the same (about –27 %rel of original content

scholarly journals Zinc (Zn) and Iron (Fe) Fertilization for Improving the Antioxidant Enzyme Activity and Biochemical Constituents in Capsicum Hybrids

2021 ◽  
pp. 251-261
Author(s):  
Prakash Ranjan Behera ◽  
T. Chitdeshwari ◽  
P. Malarvizhi ◽  
U. Sivakumar ◽  
P. Irene Vethamoni
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Enzyme ◽  
Enzyme Activities ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Antioxidant Enzyme Activities ◽  
Fresh Weight ◽  
Total Soluble Solids ◽  
Biochemical Constituents

Micronutrients, particularly Iron (Fe) and Zinc (Zn), play a vital role in the growth and development of plants due to their catalytic effect on many metabolic processes. However, the biochemical responses to the applied micronutrients vary with cultivars and their species. A screening experiment was conducted during 2020 to know the antioxidants enzyme activities and biochemical constituents in response to iron and zinc fertilization by six capsicum hybrids grown in grow bags under shade net conditions. The experiment consists of three treatments viz., Control (No Fe & Zn), 50 kg FeSO4 and 37.5 kg ZnSO4 ha-1 as a basal soil application with six capsicum hybrids viz., Indra, Priyanka, Inspiration, Massilia, Bachata, and Local green. Leaf samples of the capsicum hybrids were collected at Fruiting stage and analysed for antioxidant enzyme activities. The fruit samples were used for quantifying the biochemical constituents. The results revealed that, application of ferrous sulphate (FeSO4) and zinc sulphate (ZnSO4) to capsicum hybrids increased the biochemical constituents in fruits and the antioxidant enzyme activities in leaves. Out of the six hybrids tested, Indra possessed higher ascorbic acid content (9.20 mg 100 g-1 fresh weight), acidity (6.0), and total soluble solids (6.10 Brix) in the fruits, which was followed by Inspiration and Bachata. The superoxide dismutase (6.70 unit’s mg-1 protein) and peroxidase (6.90 unit’s g-1 fresh weight) activities were also higher with the same genotypes. The biochemical constituents and antioxidant  enzyme  response to Zn addition was better than Fe.  There was 13.2, 10.9 and 9.5 per cent increase in titratable acidity, total soluble solids, ascorbic acid content in the fruits of Indra due to ZnSO4 application.The Principal Component Analysis (PCA) and hierarchical clustering revealed that Indra is highly responsive to Zn and Fe fertilization, while the local green showed very less response. The rest of the genotypes such as Inspiration, Bachata, Massilia, and Priyanka, are medium responsive for Zn and Fe fertilization.

The influence of rootstocks on the composition of oranges, with special reference to bitter principles

1961 ◽  
Vol 12 (1) ◽  
pp. 56 ◽  
Author(s):  
JF Kefford ◽  
BV Chandler
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Bitter Taste ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Trifoliate Orange ◽  
Rough Lemon ◽  
Washington Navel ◽  
Solids Content

A study was made of the effects of rootstock on the composition of Washington Navel oranges grown on eight rootstocks and Valencia Late oranges grown on three rootstocks in several regions during six seasons. Among the three major commercial rootstocks, trifoliate orange and rough lemon exerted contrasting influences on orange composition, while sweet orange occupied an intermediate position. The effects of rootstock were similar on both scion varieties but were more marked with Washington Navel oranges. Trifoliate orange stock tended to give high yields of juice which was high in acidity and soluble solids content but low in ascorbic acid content and in bitter taste when canned. Rough lemon stock tended to give low yields of juice which was lam- in acidity and soluble solids content but high in ascorbic acid content and in bitter taste. A positive correlation was demonstrated between the bitter taste of canned juices and the concentrations of limonoid bitter principles in the peel of Washington Navel oranges, and in the peel and seeds of Valencia Late oranges. Trifoliate orange stock promoted the disappearance of bitter principles from all parts of the fruit with advancing maturity, but rough lemon stock retarded this process. Tangelo and Cleopatra mandarin stocks resembled trifoliate orange in their effects on orange composition. while sweet lime, Kusaie lime, and East Indian lime stocks resembled rough lemon.

scholarly journals Relation of Maturity to Some Fruit Characters of the West Indian Cherry

1969 ◽  
Vol 47 (3) ◽  
pp. 193-200
Author(s):  
Agripino Pérez López
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Correlation Coefficient ◽  
Acid Content ◽  
West Indian ◽  
Ascorbic Acid Content ◽  
The West ◽  
Total Solids ◽  
Agricultural Experiment ◽  
Fruit Characters

An experiment was conducted on West Indian Cherries of the B-17 variety at the Isabela Agricultural Experiment Substation to study the relationships between ripeness and chemical composition of the fruit at various harvesting dates. Most of the trees bloomed practically at the same time, so that it was easy to replicate the harvesting dates: May 3, May 7, May 10, May 14, and May 17. The fruit characters studied in this experiment were: Percentage of ripe fruits, total solids, ascorbic acid, and fruit produced per tree. The major results of this experiment were as follows: 1. The percentage of ripe fruits increased as the season progressed. Eight percent of nonripe fruits were still found on the last harvesting date, May 17. 2. The total solids were much higher at the end of the season, indicating that the mature fruits had more total solids than the immature. 3. The ascorbic acid content was much lower at the end of the season, indicating that the percentage of this vitamin is reduced as the fruits mature. 4. The highly significant correlation coefficient between percentage of ripe fruits and total solids and ascorbic acid suggests that these characters are affected by ripeness.

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