scholarly journals Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

2019 ◽  
Vol 41 (1) ◽  
Author(s):  
Dianini Brum Frölech ◽  
Adriane Marinho de Assis ◽  
Michele Carla Nadal ◽  
Letícia Leal de Mello ◽  
Bruna Andressa dos Santos Oliveira ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Soluble Solids Content ◽  
Chemical Analyses ◽  
Sensory Acceptance ◽  
Sensory Analyses ◽  
Solids Content ◽  
Niagara Rosada

Abstract the aim of this study was to evaluate the chemical characteristics and sensory acceptance of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes. The experimental design was in a one-factor scheme, with five levels. Treatments were: T1 – ‘Bordô’ (100%); T2 – ‘Bordô’ (70%) + ‘Niágara Rosada’ (30%); T3 – ‘Bordô’ (50%) + ‘Niágara Rosada’ (50%); T4 – ‘Bordô’ (30%) + ‘Niágara Rosada’ (70%); T5 – ‘Niágara Rosada’ (100%). Chemical analyses were: content of soluble solids, pH and titratable acidity, and sensory analyses were: color, aroma, flavor, body and global acceptance. For the soluble solids content, the highest averages were verified in T1, T2 and T3 treatments. As for pH, the highest value was recorded in T3, T4 and T5 treatments, while the highest titratable acidity was recorded in T4 and T5 treatments. In the sensory analysis, in juice with the highest percentage of ‘Bordô’ grape (T1 and T2) or with the same proportion of ‘Bordô’ and ‘Niágara Rosada’ (T3), the highest mean acceptance values were found. Thus, it could be concluded that the use of 100% ‘Bordô’ grape and ‘Bordô’ juice cut with up to 50% ‘Niágara Rosada’ are presented as alternatives for juice production.

scholarly journals Biomineralogical investigation of late-harvest grapes colonised by Botrytis cinerea Pers.

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Marek Grabowski ◽  
Maciej Pawlikowski
Keyword(s):  
Botrytis Cinerea ◽  
Mycelial Growth ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Analyses ◽  
Ripening Process ◽  
Harvest Dates ◽  
Solids Content ◽  
Grape Varieties

AbstractThe ripening process of two grape varieties in the vineyard located in the Sandomierz region was examined. In 2015, the ‘Regent’ and the ‘Sibera’ varieties reached physiological ripeness on 30th September and 3rd October, respectively. On both harvest dates, in addition to soluble solids content, titratable acidity, and pH, the macronutrient content was also determined. In the phase of physiological ripeness, the ‘Sibera’ variety showed higher acidity (1.02 g · 100 mL−1) compared with the ‘Regent’ (0.87 g · 100 mL−1). A higher soluble solids content was found in the ‘Regent’ (20.4°Brix), and slightly lower in the ‘Sibera’ (18.1°Brix). The must of the ‘Regent’ had a higher pH (3.5). This variety also had higher macronutrient contents (K, Ca and Mg). Grapes harvested after 3 weeks (late harvest) showed higher values of sugars, pH, K, and P for both varieties. However, their titratable acidity content, and Ca and Mg contents decreased. Microscopic examination showed differences in mycelial growth of Botrytis cinerea on grape bunches for both of the varieties left for the late harvest. The mycelial growth promoted faster dehydration of the ‘Sibera’ berries. Spot chemical analyses of ‘Sibera’ berry peel performed using EDS (energy dispersive spectroscopy) showed the occurrence of elevated contents of potassium, phosphorus, sulphur, magnesium and silicon. Around skin cracks, sugar crystals as well as hard-to-identify microcrystals were formed containing potassium. On the surface of the ‘Regent’ berries, potassium, and traces of phosphorus, silicon, magnesium, sulphur and calcium were found.

scholarly journals Evaluation of postharvest properties in different passion fruit species during ripening

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
Francielly Rodrigues Gomes ◽  
Moab Acacio Barbosa ◽  
Claudia Dayane Marques Rodrigues ◽  
Alejandro Hurtado Salazar ◽  
Americo Nunes da Silveira-Neto ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Soluble Solids Content ◽  
Post Harvest ◽  
Fruit Species ◽  
Solids Content ◽  
Days After Anthesis ◽  
Yellow Passion Fruit

During ripening, many transformations occur in passion fruits. The ripening stage affects fruit quality and post-harvest properties. Fruits with 65% yellow epidermis present chemical characteristics that meet industrial standards, facilitating harvest estimations and loss avoidance. Thus, this study aimed to evaluate the post-harvest properties of passion fruit species (genotypes of the yellow passion fruit and sweet passion fruit, and yellow passion fruit cultivar FB 200) during ripening. The fruits were evaluated by the color of the epidermis and the chemical characteristics of the pulp (titratable acidity, vitamin C, carotenoids, soluble solids content, and ratio). This experiment was conducted with a completely randomized design and a split-plot arrangement, where the plots were the species and the subplots were the evaluation periods (50, 58, 66, 74 and 82 days after anthesis), with four replications and 10 fruits per plot. The yellow passion fruit genotype and cultivar, harvested at 82 days after anthesis, presented desirable characteristics for the juice industry and for fresh consumption. The sweet passion fruit had a higher soluble solids content and titratable acidity ratio because of its high content of soluble solids and low acidity, which translate to a better fruit flavor.

scholarly journals Chemical and sensorial analysis of blueberry nectar and juice

2019 ◽  
Vol 5 (1) ◽  
pp. 32
Author(s):  
Dianini Frölech ◽  
Adriane Assis ◽  
Márcia Schuch ◽  
Maria Barros ◽  
Michele Nadal ◽  
...  
Keyword(s):  
Statistical Difference ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Soluble Solids Content ◽  
Sensorial Analysis ◽  
Blueberry Juice ◽  
Hedonic Scale ◽  
Solids Content ◽  
Nutraceutical Properties

Blueberry (Vaccinium spp.), much appreciated for its exotic flavor and nutraceutical properties, can be consumed in natura and in beverages such as nectar and juice. The aim of this study was to evaluate the chemical characteristics and the acceptance of commercial nectar and blueberry juice elaborated by the steam dragging method. The work was carried out in August of 2016, at the Universidade Federal de Pelotas, Pelotas (RS). The experimental design was in a uniform scheme, with two levels: commercial nectar and juice elaborated with the combination of fruits of cultivars Bluegem and Powderblue. Soluble solids content, titratable acidity and the pH of the samples were evaluated. For the sensorial analysis, a panel of fifty-five judges evaluated attributes such as color, aroma, flavor, body and global acceptance, using a nine-point hedonic scale. Regarding the chemical analyzes, there was a statistical difference for total soluble solids content and the nectar showed the highest content. In the sensory analysis, the juice elaborated with ‘Bluegem’ and ‘Powderblue’ obtained the highest mean for color, while for the flavor and body attributes, the preference of the judges for the nectar was verified. However, both had good overall acceptance, with scores between 7.52 and 7.62. Thus, acceptance of both nectar and juice was considered satisfactory by the evaluators.

scholarly journals Production, physicochemical quality and antioxidant capacity of ‘Niagara Rosada’ grape grafted on different rootstocks

2020 ◽  
Vol 36 (6) ◽  
Author(s):  
Bruna Thaís Ferracioli Vedoato ◽  
Francisco José Domingues Neto ◽  
Adilson Pimentel Junior ◽  
Ana Paula Maia Paiva ◽  
Marlon Jocimar Rodrigues da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Total Phenolic Compounds ◽  
Production Cycles ◽  
Solids Content ◽  
Niagara Rosada

The objective of this study is to evaluate the effect of rootstocks on grape production, quality and antioxidant capacity of ‘Niagara Rosada’ grape in two productive cycles. The work was developed in Jundiaí-SP, Brazil (26° 06’ S, 46° 55’ W and an average altitude of 745 m). The experimental design was in randomized blocks with subdivided plots, the plots being represented by the rootstocks and the subplots by the production cycles, with four replications, each consisting of 6 plants. The treatments consisted of a combination of ‘IAC 313 Tropical’, ‘IAC 572 Jales’, ‘IAC 571-6 Jundiaí’, ‘IAC 766 Campinas’ and ‘106-8 Mgt’ as rootstocks and ‘Niagara Rosada’ as graft, and the production cycles were 2013 and 2014. The number of bunches, production and productivity of the vines, the physical characteristics of bunches, berries and stalks and the physicochemical composition of the must (soluble solids content, titratable acidity, pH and the relation soluble solids/titratable acidity) were evaluated in production cycles of 2013 and 2014). The content of chlorophylls, anthocyanins, carotenoids, flavonoids and total phenolic compounds and the antioxidant activity of grapes were also evaluated in grape berries. The rootstocks did not influence the production and physical quality of ‘Niagara Rosada’ grapes. As for the chemical characteristics, rootstocks only had an effect on solids content, and ‘IAC 766’ and ‘106-8 Mgt’ rootstocks promoted higher values of this characteristic. Likewise, the total phenolic compounds and the antioxidant activity of the grapes were not influenced by the studied rootstocks. The vines in 2013 presented higher production and better physical characteristics of the grapes, however, the soluble solids content in this cycle was lower than in 2014.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

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

2015 ◽  
Vol 28 (4) ◽  
pp. 244-252 ◽  
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).

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

scholarly journals Influence of stock on physical and chemical traits of fresh apricot fruit

2013 ◽  
Vol 27 (1) ◽  
pp. 111-114 ◽  
Author(s):  
T. Milošević ◽  
N. Milošević ◽  
I. Glišić ◽  
G. Šekularac
Keyword(s):  
Titratable Acidity ◽  
The Other ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Total Sugars ◽  
Solids Content ◽  
Chemical Traits ◽  
Physical And Chemical ◽  
Fruit Mass

Abstract The study was conducted to determine the effects of Myrobalan rootstock and Blackthorn interstock on fruit physical and chemical traits of five apricot cultivars. The results showed that cultivars grafted on Myrobalan rootstock appear to induce a higher fruit mass when compared with the Blackthorn interstock. Blackthorn interstock showed a tendency to induce a higher soluble solids/titratable acidity ratio than Myrobalan. Values of soluble solids content, total sugars, titratable acidity and fruit firmness between Myrobalan rootstock and Blackthorn interstock were not significant. Regarding cultivars, the greatest fruit mass observed in Roxana in both treatments, and the lowest in Biljana on Myrobalan and in Vera on Blackthorn. The lowest soluble solids, total sugars and soluble solids/titratable acidity ratio were found in Roxana in both variants of grafting, whereas the greatest titratable acidity also observed in Roxana in both cases, respectively. Based on the results from this study, the fruits of Roxana can be recommended for fresh consumption, whereas fruits of the other cultivars can be recommended for processing.

scholarly journals Nondestructive Quality Screening of Green Tomatoes Using Ethylene Gas

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 641b-641
Author(s):  
F. Maul ◽  
S.A. Sargent
Keyword(s):  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Short Exposure ◽  
Internal Quality ◽  
Soluble Solids Content ◽  
Nondestructive Technique ◽  
Total Sugars ◽  
Solids Content

The effects of prolonged ethylene exposure on external and internal quality parameters of tomato fruits were studied in order to explore the feasibility of its use as a nondestructive technique for screening immature and inferior quality fruit. `Agriset' and `CPT-5' tomatoes were hand harvested at Stage 1 (green) and held at 20°C and 50 ppm ethylene for 1-7 days. Each 24 hours, fruits reaching Stage 2 (breaker) were removed from C2H4 and transferred to 20°C air for subsequent ripening. Tomatoes were considered at edible maturity upon reaching full red-ripe stage and 4 mm deformation and final quality parameters were determined. For both cultivars, fruits which required prolonged C2H4 exposure to reach Stage 2 had lower overall visual appearance. `Agriset' tomatoes which required short exposure times to C2H4 (1 to 3 days) had somewhat higher quality than those requiring prolonged times (4 or 5 days). Days to reach edible maturity were 9.5 and 7.7, respectively. For the short exposure times, peel color was more intense (higher chroma value), while soluble solids content and total sugars were significantly higher (P = 0.05). Quality of `CPT-5' tomatoes was not adversely affected until requiring 6 or 7 days exposure to C2H4. Days to reach edible maturity decreased from an average of 12.5 to 11.0 for 1 to 5 or for 6 to 7 days exposure, respectively. For fruits requiring 7 days exposure, soluble solids content, total sugars and pH were significantly higher than for those reaching Stage 2 in fewer days. There were no significant differences in titratable acidity or ascorbic acid content for either cultivar.

scholarly journals The Influence of Climate on Fruit Development and Quality of Four Low-chill Peach Cultivars

HortScience ◽  
2009 ◽  
Vol 44 (3) ◽  
pp. 666-670 ◽  
Author(s):  
Todd W. Wert ◽  
Jeffrey G. Williamson ◽  
Jose X. Chaparro ◽  
E. Paul Miller ◽  
Robert E. Rouse
Keyword(s):  
Fruit Development ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
North Central ◽  
Southwest Florida ◽  
The North ◽  
Solids Content

The effect of climate was observed on fruit quality of four low-chill peach cultivars (Flordaprince, Flordaglo, UFGold, and TropicBeauty). The cultivars were evaluated in three locations (north–central, central, and southwest Florida). Soluble solids content (SSC), titratable acidity (TA), SSC:TA ratio, fruit weight, blush, and fruit development period (FDP) were determined. Longer FDPs were observed at the north–central location than at the southwest location. Fruit development and the expression of quality attributes were affected by location during fruit growth with higher color and SSC and shorter FDP occurring under warmer conditions. Within locations, ‘UFGold’ had the shortest FDP except at the southwest location where its chilling requirement may not have been met. At the central and southwest locations, ‘UFGold’ also tended to have lower TA values and higher SSC;TA ratios than the other cultivars.

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