QUALITY OF ‘TAHITI’ ACID LIME FERTILIZED WITH NITROGEN AND POTASSIUM IN THE SEMIARID REGION OF MINAS GERAIS

ABSTRACT This study aimed to evaluate external characteristics and juice obtained from ‘Tahiti’ acid lime produced under nitrogen and potassium fertilization. This study had a completely randomized design with three replicates of four fruits of the two central plants, 4 x 5 factorial and four N doses (0, 25, 50 and 100 Kg ha-1 year- 1) and five K2O doses (0, 25, 50, 100 and 200 Kg ha-1 year- 1), totaling 20 treatments. In the postharvest period, external characteristics (size, color and skin thickness, firmness and fresh mass) and juice (content, percentage, soluble solids, technological index, pH, titratable acidity, ratio and ascorbic acid) of fruits were evaluated. Size, skin color, soluble solids content and pH of ‘Tahiti’ acid lime juice were not affected by N and K2O fertilization. Skin thickness, juice percentage and technological index increased with the N and K2O doses applied to the soil. Juice content and fruit firmness decreased with application of K2O doses. Titratable acidity and ascorbic acid content increased with K2O doses. The different nitrogen and potassium doses influenced more the juice quality than the external characteristics of ‘Tahiti’ acid lime in the postharvest period.

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Effect of Post-Harvest Degreening on Quality Parameters of Acid Lime Cv. Balaji

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i1630256 ◽

2020 ◽

pp. 15-27

Author(s):

Pooja Yaddanapudi ◽

Kiran Kumar Adapa

Keyword(s):

Ascorbic Acid ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Fruit Firmness ◽

Ambient Conditions ◽

Total Soluble Solids ◽

Post Harvest ◽

Acid Lime

Analyze the effect of post-harvest degreening on quality parameters of Acid lime cv. Balaji. The present research was conducted at Post harvest laboratory of College of Horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad, during the year 2018-2019. Experiment was designated with two factorial completely randomized design with two factors viz., (A) Ethylene concentrations, (B) Number of pulsings were taken for test and executed with the objective: Effect of post-harvest degreening on quality parameters of Acid lime cv. Balaji. The Acid lime cv. Balaji fruits were harvested and subjected to degreening treatments for one day. The treated Acid lime fruits were stored for sixteen days at ambient conditions. Acid lime fruits picked randomly from treated lot and evaluated for Physiological loss in weight %, Peel thickness mm, Fruit firmness Kg/cm2, Total soluble solids °Bx, Titratable acidity %, Ascorbic acid mg/100 g, Juice recovery % at four days interval by adopting the respective methods. Among all the quality parameters there were gradual increase in Total soluble solids (TSS), Juice recovery, Physiological loss in weight (PLW) and there were decreased trend in Titratable acidity, Peel thickness, Fruit firmness and Ascorbic acid content. Ethylene @ 15 ppm proved the better results for the above parameters. Among different number of pulsings, 1 pulsing in 24 hours @ 24 hrs interval and 2 pulsings in 24 hr @ 12 hrs interval was best.

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Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽

10.3390/pr9010003 ◽

2020 ◽

Vol 9 (1) ◽

pp. 3

Author(s):

Norazlin Abdullah ◽

Nyuk Ling Chin

Keyword(s):

Ascorbic Acid ◽

Fruit Juice ◽

Ascorbic Acid Content ◽

Soluble Solids ◽

Quadratic Model ◽

Juice Quality ◽

Tropical Fruit ◽

Total Soluble Solids ◽

Juice Yield ◽

Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

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Yield and evaluation of F1 tomato hybrids incorporating the non-ripening nor gene

Australian Journal of Experimental Agriculture ◽

10.1071/ea9830106 ◽

1983 ◽

Vol 23 (120) ◽

pp. 106 ◽

Cited By ~ 2

Author(s):

WB McGlasson ◽

JB Sumeghy ◽

LL Morris ◽

RL McBride ◽

DJ Best ◽

...

Keyword(s):

Ascorbic Acid ◽

Fruit Size ◽

Titratable Acidity ◽

Soluble Solids ◽

F1 Hybrids ◽

Parental Genotype ◽

Ripe Fruit ◽

Heterozygous Condition ◽

Ripe Stage ◽

Colour Development

F1 hybrids of the nor non-ripening mutant tomato in different genotypic backgrounds were evaluated between 1978-81. The nor gene in the heterozygous condition delayed the start of ripening by a few days, increased the interval between breaker and the table ripe stage to 10 d at 21�C compared with 6 d for fixed cultivars and increased the storage life of ripe fruit at 21�C by about 50%. The retention of firmness by ripe fruit of the hybrids was affected by parental genotype. Fruit of some hybrids was firmer or as firm as fruit of the hard commercial Flora-Dade but others were much softer. A major problem with fruit of F1 nor hybrids was poor colour development. The fruit ripened to an orange-red colour, and strains with green shoulders developed an unattractive yellow on the shoulders. This deficiency was most pronounced in fruit picked before the appearance of red colour. The best hybrid found in this study was 75T10-1 x nor backcross 4 or 5 Heinz 1350. Fruit size, soluble solids, pH, titratable acidity, total ascorbic acid levels and acceptability except external colour of table ripe fruit appeared to be influenced by the parental genotype rather than by the nor gene. Since there were marked differences between hybrids with different genotypic backgrounds, it should be possible to breed nor hybrids with improved colour and firmness.

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Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

Revista CERES ◽

10.1590/s0034-737x2013000600012 ◽

2013 ◽

Vol 60 (6) ◽

pp. 833-841 ◽

Cited By ~ 2

Author(s):

Danielle Fabíola Pereira Silva ◽

Mariana Rodrigues Ribeiro ◽

José Osmar da Costa e Silva ◽

Rosana Gonçalves Pires Matias ◽

Claudio Horst Bruckner

Keyword(s):

Ascorbic Acid ◽

Mass Loss ◽

Storage Period ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Minas Gerais ◽

Fresh Mass ◽

Soluble Solids ◽

Postharvest Quality ◽

Co2 Production

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

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Preservation of minimally processed 'aurora-1' peaches using additives

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452011000400023 ◽

2011 ◽

Vol 33 (4) ◽

pp. 1229-1239 ◽

Cited By ~ 3

Author(s):

Ramilo Nogueira Martins ◽

Ben-Hur Mattiuz ◽

Leandra Oliveira Santos ◽

Cristiane Maria Ascari Morgado ◽

Claudia Fabrino Machado Mattiuz

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Enzymatic Browning ◽

Soluble Carbohydrates ◽

Minimally Processed ◽

Minimal Processing ◽

Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

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QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452017859 ◽

2017 ◽

Vol 39 (spe) ◽

Author(s):

GUIOMAR ALMEIDA SOUSA DINIZ ◽

SEBASTIÃO ELVIRO DE ARAÚJO NETO ◽

DHEIMY DA SILVA NOVALLI ◽

NOHELENE THANDARA NOGUEIRA ◽

IRENE FERRO DA SILVA

Keyword(s):

Ascorbic Acid ◽

Quality Index ◽

Titratable Acidity ◽

Shape Index ◽

Additional Treatment ◽

Soluble Solids ◽

Pulp Yield ◽

Maturity Stage ◽

Flower Opening ◽

Harvest Maturity

ABSTRACT The aim of this study was to characterize and determine the quality index and the harvest maturity of Eugenia cibrata fruits. Fruits were harvested at 39, 41 and 43 days after sprouting and selected by the larger size. Fruits ripened on the plant until complete abscissions were considered standard for determining the quality index after harvest. Samples were analyzed at harvest day and at two days of storage at temperature of 26 ± 2 ° C and relative humidity of 85-90%. The following items were evaluated: firmness, number of seeds, longitudinal and transversal diameter, shape index, weight of seeds, pulp and fruit, titratable acidity (TA ), soluble solids (SS), ascorbic acid, TA / SS ratio and pulp yield. The experimental design was completely randomized in a split plot scheme in time, with additional treatment. E. cibrata fruit is a round berry with 0.98 shape index; mass of 24.28 g, green epicarp and white endocarp. The maturity stage identified as ideal for harvest occurred from 43 days after flower opening (anthesis). Fruits selected among those with larger sizes also reached physiological maturity and quality similar to those ripened on the plant. The quality index of E. cibrata is pH 2.88; soluble solids of 3.7%; titratable acidity of 3.38% in citric acid; ascorbic acid of 77.05 mg 100g-1, TA / SS ratio of 1.09 and pulp yield of 72.01%.

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Yield, Fruit Damage, Yield Loss, and Juice Quality Characteristics of Machine- and Hand-harvested ‘Brown Snout’ Specialty Cider Apples Stored at Ambient Conditions in Northwest Washington

HortTechnology ◽

10.21273/horttech03474-16 ◽

2016 ◽

Vol 26 (5) ◽

pp. 614-619

Author(s):

Travis Robert Alexander ◽

Jaqueline King ◽

Edward Scheenstra ◽

Carol A. Miles

Keyword(s):

Yield Loss ◽

Titratable Acidity ◽

Quality Characteristics ◽

Soluble Solids ◽

Juice Quality ◽

Ambient Conditions ◽

Storage Duration ◽

Phenolic Contents ◽

Fruit Damage ◽

Mechanical Harvester

In this 2-year study, ‘Brown Snout’ specialty cider apples (Malus ×domestica) that had been hand harvested or machine harvested with an over-the-row shake-and-catch small fruit harvester were ambient stored (56 °F mean temperature) for 0, 2, and 4 weeks to evaluate yield, fruit damage, yield loss, and juice quality characteristics. The average yield (pounds per acre) of fruit picked and retained by the mechanical harvester was 74% that of the hand-harvest yield and 81% that of the hand-harvest yield when fruit that fell out of the harvester was included in the machine-harvest yield. Percent fruit bruised and cut were greater for machine harvest (97.5% and 25.5%, respectively) than for hand harvest (47% and 0.5%, respectively), on average for 2014 and 2015. Yield loss to rot was greater for machine harvest than for hand harvest, and increased for both methods over time; percent rot doubled from 2 to 4 weeks storage for machine harvest (22% to 41%), and while negligible, tripled from 2 to 4 weeks storage for hand harvest (0.7% to 2.1%). Juice quality characteristics did not differ due to harvest method, but did differ due to year and storage time. Soluble solids concentration [SSC (%)] and specific gravity (SG) did not change due to storage in 2014, but in 2015, SSC and SG were greater on average for 2 and 4 weeks storage duration (15% and 1.062, respectively) than at harvest (13.31% and 1.056, respectively). Titratable acidity (grams per liter malic acid) decreased in 2014 from 2.98 g·L−1 at harvest to 2.70 g·L−1 on average for 2 and 4 weeks storage duration, but did not differ due to storage in 2015. Tannin [tannic acid equivalent (%)] was unchanged in 2014 from harvest to 4 weeks storage, but increased in 2015 from 0.16% at harvest to 0.19% by 4 weeks storage. These results indicate that harvest efficiency could be improved with some engineering modifications of the over-the-row mechanical harvester and training modifications for the trees. A comparison of the aromatic and phenolic contents of mechanically harvested and hand-harvested ‘Brown Snout’ would be a valuable next step in evaluating shake-and-catch mechanical harvest technology for cider apple production.

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PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

Revista Caatinga ◽

10.1590/1983-21252015v28n427rc ◽

2015 ◽

Vol 28 (4) ◽

pp. 244-252 ◽

Cited By ~ 5

Author(s):

LUÍS GOMES DE MOURA NETO ◽

ÉRICA MILO DE FREITAS FELIPE ROCHA ◽

MARCOS RODRIGUES AMORIM AFONSO ◽

SUELI RODRIGUES ◽

JOSÉ MARIA CORREIRA DA COSTA

Keyword(s):

Ascorbic Acid ◽

Spray Drying ◽

Sensory Evaluation ◽

Sensory Analysis ◽

Titratable Acidity ◽

Color Appearance ◽

Soluble Solids ◽

Tropical Fruits ◽

Physicochemical Composition ◽

Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

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Quality variables for technological application of cocoa clones from the Brazilian semiarid region

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v25n3p203-208 ◽

2021 ◽

Vol 25 (3) ◽

pp. 203-208

Author(s):

Bianca M. Reges ◽

Anielly M. Maia ◽

Diogenes H. A. Sarmento ◽

Mayara S. Silva ◽

Sandra M. L. dos Santos ◽

...

Keyword(s):

Titratable Acidity ◽

Physicochemical Characteristics ◽

Soluble Solids ◽

Semiarid Region ◽

Transverse Diameter ◽

Brazilian Semiarid ◽

Physical Traits ◽

Chemical Traits ◽

Food Processes ◽

Longitudinal Diameter

ABSTRACT Characterization of cocoa clones produced in the semiarid region is necessary to enlarge the database about these implanted clones and thus enhance the quality of their by-products. Therefore, this study aims to evaluate physical, chemical, and physicochemical characteristics of the CCN 51, CEPEC 2004, CEPEC 2005, and PS 1319 clones, produced in the region of Vale do Jaguaribe in the state of Ceará (Brazil), and to suggest food processes or products for them. The clones were evaluated according to their physical traits (total fruit mass, rind, pulp, seeds, and placenta and pulp with seeds), fruit transverse diameter (FTD), fruit longitudinal diameter (FLD), the ratio FTD/FLD; rind external thickness (ERT), rind internal thickness (IRT), the ratio ERT/IRT, number of seeds, seed thickness, seed transverse diameter (STD), seed longitudinal diameter (SLD), and the ratio STD/SLD, yield, pulp color, chemical traits (humidity, lipids, proteins, ashes, crude fiber, and carbohydrates), and physicochemical traits (titratable acidity, pH, soluble solids, and reducing sugars) were evaluated. The CCN 51 and CEPEC 2005 clones are the most suitable for the process of cocoa fermentation. For desserts, jams, pulp, and nibs for fat-restricted diets, the most suitable clones are CCN 51, CEPEC 2005, PS 1319 and CEPEC 2004, respectively.

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

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3415 ◽

2015 ◽

Vol 10 (4) ◽

pp. 01 ◽

Cited By ~ 1

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

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.Physicochemical parameters of fruit pulps produced in Petrolina – PEAbstract: 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.

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