The potential of “umbuzeiro” genotypes for the development of preserves

ABSTRACT: One of the relevant economic importances of the “umbuzeiro” (Spondias tuberosa Arruda) to the northeastern semiarid region of Brazil is the fruit processing to obtaining preserves. However, there are limitations in the production and standardization of this product, such as color, taste and texture, which are problems in the quality, identity, making it harder to achieve new markets. This study was carried out aiming to evaluate the potential of “umbu” genotypes (Access 37, Access 44, BRS 48, BRS 52, BRS 55 and BRS 68) registered by Embrapa in the development of preserves. It was evaluated the product pH, total acidity, water activity, soluble solids, moisture, firmness, color (L*, a*, b*), reducing and non-reducing sugars, vitamin C, syneresis and consumer acceptance regarding the overall impression. The CATA method was applied to describe the sensorial profile of the samples. According to the results, it was observed a significant difference (p≤0.05) in the physico-chemical composition of the samples, being samples produced from the access 37 and BRS 68 more appropriated for processing of preserves (in bars), with greater firmness and less syneresis. Consumers indicated products from the genotypes 37, 44, BRS 52 and BRS 55 as the ones with highest acceptance regarding the overall impression; the consumers associated the samples in different characterizations, associating the access 37 and BRS 68 with the characteristics of firm and delicious; the commercial sample was characterized as acid, adstringent and terrible.

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Molecular, Physico-Chemical, and Sensory Characterization of the Traditional Spanish Apple Variety “Pero de Cehegín”

Agronomy ◽

10.3390/agronomy10081093 ◽

2020 ◽

Vol 10 (8) ◽

pp. 1093 ◽

Cited By ~ 1

Author(s):

Ramón Martínez ◽

Pilar Legua ◽

Francisca Hernández ◽

Ángel Carbonell-Barrachina ◽

Yolanda Gogorcena ◽

...

Keyword(s):

Sensory Profile ◽

Soluble Solids ◽

Total Acidity ◽

Apple Variety ◽

Total Soluble Solids ◽

Germplasm Collections ◽

Physico Chemical ◽

Golden Delicious ◽

Total Antioxidant

The “Pero de Cehegín” is an ancient local variety of apple grown in Murcia (Spain). In this study, microsatellites markers showed evidence of a unique profile that has never been reported before in other Spanish apple germplasm collections. Five “Pero de Cehegín” clones were evaluated and compared with two commercial apple varieties, “Fuji” and “Golden Delicious”, to assess its marketing potential. For this, the physical (weight, height, and width of the fruit, moisture content, firmness, and color of the fruit, among others), and chemical (total soluble solids, total acidity, and maturity index) properties of the fruits were evaluated. In addition, the content of bioactive compounds such as total polyphenol content, total antioxidant activity using the ABTS+, DPPH•, and FRAP methods, and the sugar profile were analyzed, and their sensory profile was also evaluated. Physico-chemical differences were found within the “Pero de Cehegín” clones and between the commercial varieties. “Pero de Cehegín” had a high firmness, high total soluble solids, very low total acidity, high FRAP antioxidant capacity, and more sucrose content in comparison with “Fuji” and “Golden Delicious”. These distinctive characteristics and the good appearance of the fruit make this variety a marketable product that will increase the offering of traditional, local, but underutilized fruit varieties.

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

Food Research ◽

10.26656/fr.2017.4(2).295 ◽

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.

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Polysaccharide based edible coating on sapota fruit

International Agrophysics ◽

10.1515/intag-2016-0019 ◽

2016 ◽

Vol 30 (4) ◽

pp. 551-557 ◽

Cited By ~ 8

Author(s):

Joslin Menezes ◽

K.A. Athmaselvi

Keyword(s):

Shelf Life ◽

Edible Coating ◽

Agricultural Products ◽

Soluble Solids ◽

Ambient Conditions ◽

Chemical Parameters ◽

Organoleptic Properties ◽

Physico Chemical ◽

Significant Difference ◽

Dipping Time

AbstractSapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

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Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam

10.7287/peerj.preprints.1777v1 ◽

2016 ◽

Author(s):

Aftab Ahmed ◽

Shinawar Waseem Ali ◽

Khalil ur Rehman ◽

Shakir Manzoor ◽

Syed Rajab Ayub ◽

...

Keyword(s):

Economic Value ◽

Value Added ◽

Sensory Attributes ◽

Product Diversification ◽

Soluble Solids ◽

Sugar Concentration ◽

Consumer Acceptability ◽

Total Acidity ◽

Physiochemical Properties ◽

Significant Difference

Sapodilla has many uses from medicinal to dietary utilization. In recent years emphasis is focused on product diversification by development of value added sapodilla products to enhance its economic value. This study was carried out to investigate the effect of sugar concentration on the physiochemical properties like pH, moisture, ash, total acidity, viscosity, soluble solids, ascorbic acid and consumer acceptability of the product through sensory evaluation. Four samples S1, S2, S3 and S4 were formulated containing 550g, 600g, 650g and 700g sugar respectively. There was no significant difference observed in physiochemical properties of all sample due to sugar concentration. But among all samples S2 and S3 scored highest for color (7.7 and 7.9), flavor (7.6 and 7.7), taste (7.6 and 7.8), texture (7.2 and 7.9) and overall acceptance (7.5 and 7.7) which shows that jam with 550g and 600g sugar is best jam with good sensory attributes.

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Características físicas, químicas e físico-químicas dos frutos da murta

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i3.3115 ◽

2015 ◽

Vol 10 (3) ◽

pp. 11

Author(s):

Dyalla Ribeiro de Araujo ◽

Eliseu Marlônio Pereira de Lucena ◽

Josivanda Palmeira Gomes ◽

Rossana Maria Feitosa de Figueirêdo ◽

Érllens Eder Silva

Keyword(s):

Vitamin C ◽

Reducing Sugars ◽

Soluble Sugars ◽

Dry Mass ◽

Soluble Solids ◽

Maturation Stage ◽

Total Soluble Sugars ◽

Total Soluble Solids ◽

Physical Chemical ◽

Physico Chemical

O presente trabalho teve como objetivo estudar as características físicas, químicas e físico-químicas dos frutos da murta (Eugenia gracillima Kiaersk.) no estádio de maturação “maduro”. Os frutos de murta foram colhidos em área de vegetação nativa, na propriedade rural da família Lermen, localizada na Serra dos Paus Dóias - Chapada do Araripe, município de Exu, PE. Após a colheita, os frutos foram transportados para o Laboratório de Ecofisiologia Vegetal da Universidade Estadual do Ceará, para a realização das análises físicas, químicas e físico-químicas: coloração da casca; diâmetros longitudinal e transversal; massas fresca, seca e de água e teor de água; sólidos solúveis totais (SST), acidez total titulável (ATT), pH, relação SST/ATT, carboidratos (amido, açúcares solúveis totais, açúcares redutores e açúcares não redutores); vitamina C; pectinas; fenólicos; antocianinas; flavonoides amarelos e carotenoides. Os frutos da murta (Eugenia gracillima Kiaersk.) são relativamente pequenos com formato levemente ovalado e com coloração 100% violeta quando maduros. Apresentaram ótima qualidade para consumo pelo conteúdo dos sólidos solúveis totais (15,08 °Brix), relação SST/ATT (18,37), açúcares solúveis totais (11,61%) e açúcares redutores (7,80%), como também são frutos ricos em vitamina C (160,62 mg/100 g de massa fresca do fruto) e antioxidantes.Physical and physico-chemical fruits characteristics of myrtleAbstract: The present work aimed to study the physical, chemical and physico-chemical fruits characteristics of myrtle (Eugenia gracillima Kiaersk.) in maturation stage "mature". The fruits of myrtle were collected in an area of native vegetation in rural Lermen family property, located in the Serra dos Paus Dóias - Araripe, municipality of Exu, PE. After harvest, the fruits were transported to the Laboratory of Plant Ecophysiology, Ceará State University, to the achievement of physical, chemical and physico-chemical analysis: peel color; longitudinal and transverse diameters; fresh, dry mass and water content and water; total soluble solids (TSS), titulable total acidity (TTA), pH, TSS/TTA, carbohydrates (starch, total soluble sugars, reducing sugars and non reducing sugars, vitamin C, pectins, phenolics, anthocyanins, yellow flavonoids and carotenoids. The myrtle fruit (Eugenia gracillima Kiaersk.) are relatively small with slightly oval in shape and staining with 100% purple when ripe. Showed excellent quality for consumption for the content of total soluble solids (15.08°Brix), TSS/TTA (18.37), total soluble sugars (11.61%) and reducing sugar (7.80%), as well fruits are rich in vitamin C (160.62 mg/100 g fresh weight of fruit) and antioxidants.

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Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam

10.7287/peerj.preprints.1777 ◽

2016 ◽

Author(s):

Aftab Ahmed ◽

Shinawar Waseem Ali ◽

Khalil ur Rehman ◽

Shakir Manzoor ◽

Syed Rajab Ayub ◽

...

Keyword(s):

Economic Value ◽

Value Added ◽

Sensory Attributes ◽

Product Diversification ◽

Soluble Solids ◽

Sugar Concentration ◽

Consumer Acceptability ◽

Total Acidity ◽

Physiochemical Properties ◽

Significant Difference

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TOLERÂNCIA DO PEPINO À SALINIDADE EM AMBIENTE PROTEGIDO: EFEITOS SOBRE PROPRIEDADES FÍSICO-QUÍMICAS DOS FRUTOS

Irriga ◽

10.15809/irriga.2010v15n3p301 ◽

2010 ◽

Vol 15 (3) ◽

pp. 301-311 ◽

Cited By ~ 2

Author(s):

Pedro R.F. de Medeiros ◽

Sergio N. Duarte ◽

Carlos T. S. Dias ◽

Márcio F. D. Silva

Keyword(s):

Cucumis Sativus ◽

Soil Salinity ◽

Physicochemical Characteristics ◽

Soluble Solids ◽

Total Acidity ◽

Cucumis Sativus L ◽

Mean Values ◽

Significant Difference ◽

Engineering Department ◽

Salinity Levels

A salinidade provocada pelo mau uso da fertirrigação pode causar muitos danos às plantas e consequentemente à produção. Este trabalho teve como objetivo avaliar os frutos da cultura do pepino, em relação aos parâmetros pH, sólidos solúveis totais (%), acidez total titulável (g 100g-1 de amostra) e firmeza de polpa (kgf), cultivada em meio salino. Os tratamentos foram compostos pelos seguintes fatores: dois tipos de manejo de fertirrigação (M1 e M2) e seis níveis iniciais de salinidade do solo (S1=1,5; S2=2,5; S3=3,5; S4=4,5; S5=5,5 e S6=6,5 dS m-1). O experimento foi conduzido na área experimental do Departamento de Engenharia Rural da ESALQ/USP, Piracicaba/SP. O plantio foi realizado em vasos, utilizando solo arenoso e irrigação por gotejamento. A salinização foi obtida com soluções oriundas dos próprios fertilizantes. Como principais resultados, tem-se que o tipo de manejo da fertirrigação adotado interfere menos que os níveis de salinidade do solo em relação às características físico-químicas dos frutos, porém houve diferença significativa para o parâmetro acidez total titulável em seus valores médios tanto no tipo de manejo de fertirrigação adotado, como nos níveis de salinidade do solo. UNITERMOS: fertilizantes químicos, condutividade elétrica, Cucumis sativus L. MEDEIROS, P. R. F. DE, DUARTE, S. N,. DIAS, C. T. S.,SILVA, M. F. D., CUCUMBER SALINITY TOLERANCE UNDER PROTECTED ENVIRONMENT: EFFECT ON THE FRUITS PHYSICOCHEMICAL PROPERTIES 2 Abstract The salinity caused by inappropriate fertigation use, can cause much damage to plants and consequently to its production. The objective of this study was to evaluate the cucumber fruits in relation to parameter Ph, total soluble solids (%), total acidity (g 100g-1 sample), and pulp firmness (kgf) cultivated in saline environment. The treatments were: two fertigation management types (M1 and M2) and six initial levels of soil salinity (S1=1.5; S2=2.5; S3=3.5; S4=4.5; S5=5.5 and S6=6.5 dS m-1). The experiment was conducted at the Rural Engineering Department of ESALQ/USP in Piracicaba/SP, Brazil experimental area. The grove was planted in pots using sandy soil and drip irrigation. The salinity was obtained with solutions derived from the actual fertilizer. The main results showed that the type of fertigation management adopted interfered less than the soil salinity levels regarding the fruits physicochemical characteristics; however, there was a significant difference for the parameter total acidity mean values in the fertigation type adopted as well as in the soil salinity levels. KEYWORDS: chemical fertilizers, electric conductivity, Cucumis sativus L.

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Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i5.4786 ◽

2016 ◽

Vol 11 (5) ◽

pp. 110

Author(s):

Maria José Silveira da Silva ◽

Ana Paula Trindade Rocha ◽

Dyego da Costa Santos ◽

Alfredina Dos Santos Araújo ◽

Marcela Nobre de Oliveira

Keyword(s):

Water Activity ◽

Chemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Physicochemical Composition ◽

Physico Chemical ◽

Significant Difference ◽

Physical And Chemical ◽

Freeze Dryer

Objetivou-se caracterizar blend de abacaxi com acerola liofilizado quanto à composição físico-química. O estudo foi conduzido no Laboratório de Armazenamento e Processamento de Produtos Agrícolas da Universidade Federal de Campina Grande, Campina Grande, Paraíba. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas às analises físico-químicas. Onde foi obtido um teor de água de 92% da amostra in natura e, após o processo de liofilização houve uma redução de 70%. A atividade de água (aw) foi inferior a 0,30 após a desidratação. Observou-se que houve um amento significativo nos teores de sólidos totais, acidez total titulável e sólidos solúveis totais. No tocante a relação SST/ATT houve um decréscimo de 8,37% e, com relação ao pH não houve diferença significativa entre a amostra in natura e a liofilizada. Com relação aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma redução de 9,27% após a liofilização. O processo de secagem por liofilização concentrou as características físicas e químicas das amostras avaliadas, sendo considerado um método eficiente para redução da atividade de água e para conservação dos alimentos.<pre>Physical-chemical characterization of pineapple blend with acerola obtained by the lyophilization method</pre>Abstract: The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.

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Consumer Acceptance of Raw Apples Treated with an Antibacterial Solution Designed for Home Use

Journal of Food Protection ◽

10.4315/0362-028x-65.1.106 ◽

2002 ◽

Vol 65 (1) ◽

pp. 106-110 ◽

Cited By ~ 12

Author(s):

K. H. McWATTERS ◽

M. P. DOYLE ◽

S. L. WALKER ◽

A. P. RIMAL ◽

K. VENKITANARAYANAN

Keyword(s):

Antibacterial Treatment ◽

Soluble Solids ◽

Purchase Behavior ◽

Total Acidity ◽

Sensory Acceptability ◽

Significant Difference ◽

Consumption Practices ◽

Willingness To Use ◽

And Storage ◽

At Home

An antibacterial treatment consisting of 1.5% lactic acid plus 1.5% hydrogen peroxide at 40°C for 15 min was effective in reducing foodborne bacterial pathogens on raw apples. However, the effects of this treatment on an apple's sensory characteristics and the extent of consumers' willingness to use the treatment at home were not known. This study was undertaken to determine the sensory acceptability and chemical characteristics (pH, soluble solids, and total acidity) of apples subjected to the sanitizing treatment and to obtain information on consumers' purchase behavior, apple handling and consumption practices, and willingness to use an antibacterial treatment. Untrained consumers (n = 80) evaluated the appearance, color, aroma, flavor, texture, and overall appeal of untreated (control) and treated Red Delicious apples that had been stored at 5°C for 0, 6, and 10 days. Panelists used a nine-point hedonic scale (1 = “dislike extremely”; 5 = “neither like nor dislike”; 9 = “like extremely”) to evaluate sensory acceptability. Treatment and storage had no significant effect on the appearance, color, or aroma of the samples. Flavor ratings ranged from 6.2 (“like slightly”) to 7.0 (“like moderately”). There was no significant difference among any of the control and treated apples stored for 0 days or among those stored for 6 days. Although apples stored for 10 days received the lowest ratings (6.2 to 6.3), they still had an acceptable flavor (6, “like slightly”), and panelists could not perceive differences between the control samples and the treated samples on day 10. The same trends were noted in texture ratings and in overall liking ratings. Treatment and storage had a minimal effect on pH (range, 3.96 to 4.02), soluble solids (range, 11.8 to 12.9° Brix), and total acidity (range, 0.20 to 0.23% malic acid), which are important for apple flavor. Many consumers (87%) were concerned about fruit safety, and 53.2% were willing to try an antibacterial treatment at home. However, 74% would not be willing to use it if a 15-min heating-and-soaking step were required. Implementation of the treatment may be more feasible in the packinghouse than in the home.

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Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage

Journal of Food Research ◽

10.5539/jfr.v4n2p143 ◽

2015 ◽

Vol 4 (2) ◽

pp. 143

Author(s):

Olajide E. Adedeji ◽

Julian C. Anuonye ◽

Fortune A. Ekundayo ◽

Taye F. Olaoye ◽

Abibat O. Babalola ◽

...

Keyword(s):

Storage Period ◽

Titratable Acidity ◽

Total Solid ◽

Commercial Sample ◽

Physicochemical Composition ◽

Overall Acceptability ◽

Ambient Storage ◽

Physico Chemical ◽

Significant Difference ◽

Sensory Qualities

Tomato purees were produced from De Rica and Roma cultivars of tomato, packaged in high density polyethylene and stored at ambient temperature (32±2 ºC). The stored purees were analysed weekly for physicochemical composition, sensory attributes and microbial load until they became unwholesome. There was a significant (p<0.05) falling in Titratable Acidity (TTA) within the first five and six weeks for De Rica and Roma purees respectively. TTA values dropped from 12.43 to 8.40 and 10.69-7.43 for De Rica and Roma purees respectively. Total solid (TS) of the purees decreased significantly (p<0.05) from 16.2% to 9.08% for De Rica puree and 17.89% to 9.99% for Roma puree within the first four weeks of storage and became stable at the later weeks of storage. Roma puree had higher TS throughout the storage period. Total Insoluble Solid of the purees increased significantly from 3.07% and 4.01% for De Rica puree and 2.3% and 3.44% for Roma puree within the first week of storage. The values however, decreased significantly is (p<0.05) at the second week of storage from 4.01% to 1.19% for De Rica puree and 3.44% to 1.89% for Roma puree. The bulk density of the samples decreased significantly (p<0.05) from 1.14g/ml to 0.95 g/ml for De Rica puree and 1.12 g/ml to 0.95 g/ml for Roma puree through the storage period. There was an insignificant (p>0.05) increase in total bacteria count from 140 CFU/g to 320 CFU/g for De Rica puree and 126 CFU/g to 280 CFU/g for Roma puree within the first two weeks of storage. The values increased significantly (p<0.05) from 640 CFU/g to 137,000 CFU/g for De Rica puree and 590 CFU/g to 122,000 for Roma puree from the third to the tenth week of storage. There was no significant difference (p>0.05) between the freshly produced De Rica puree, Roma puree and the commercial sample in appearance, colour, taste and overall acceptability before and during storage. Marked rejection of the purees was observed at the eight week of storage.

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