scholarly journals Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses

2016 ◽  
Vol 40 (2) ◽  
pp. 226-234 ◽  
Author(s):  
Paôla de Castro Henrique ◽  
Ana Carolina Vilas Boas ◽  
Rafaella Araújo Zambaldi Lima ◽  
Antonio Neto Decarlos ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Defense Mechanisms ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Promising Technique ◽  
Physicochemical Changes ◽  
Knowing That ◽  
Phytochemical Compounds ◽  
Grape Juices ◽  
Uv C ◽  
Moderate Stress

ABSTRACT Knowing that moderate stress such as UV radiation can activate defense mechanisms in plants, the use of UV-C radiation appears as hypothesis of a promising technique that would help to stimulate and enhance beneficial compounds for health, through a clean and healthy technology. In this study, the possible induction of secondary metabolism, the increase in the content of phytochemical compounds and physicochemical changes through the use of UV-C radiation were evaluated on whole grape juices produced with Vitis labrusca grapes, cultivar Isabel Precoce. Grapes were harvested, sanitized, exposed to UV-C radiation at doses of 0, 2, 4 and 6 KJ m-2, and then the juices were prepared and packed into amber glass bottles at room temperature. Analyses were performed at 0, 30, 60, 90 and 120 days of storage. Based on results obtained and conditions in which the experiment was performed, UV-C treatment in grapes caused abiotic stress in the fruits, affecting color, titratable acidity, soluble solids/titratable acidity ratio, vitamin C and percentage of protection against oxidation. Application of UV-C did not change levels of phenolic compounds in fruit juices or the percentage of scavenging free radicals, pH and soluble solids.

scholarly journals Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice

2019 ◽  
Vol 36 (No. 6) ◽  
pp. 480-486 ◽  
Author(s):  
Hande Demir ◽  
Mustafa Kemal Yıldız ◽  
İsmail Becerikli ◽  
Sevcan Unluturk ◽  
Zehra Kaya
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Colour Change ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Incident Intensity ◽  
Physicochemical Changes ◽  
Conventional Heat Treatment ◽  
The Impact ◽  
Uv C

Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm<sup>2</sup> UV incident intensity) and conventional heat treatment (74.5°C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change of heat-treated samples was lower than that of untreated and UV-C treated samples for 12 weeks. Also, pH, total titratable acidity, total soluble solids content, turbidity, NEBI and total phenolic content were monitored for 12 weeks. The results of this study will form scientific infrastructure for onion juice manufacturers to decide on the processing method with respect to its shelf-life.

scholarly journals Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Carlota Moreno ◽  
María J. Andrade-Cuvi ◽  
María J. Zaro ◽  
Magali Darre ◽  
Ariel R. Vicente ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Phenolic Antioxidants ◽  
Low Temperature Storage ◽  
Tissue Integrity ◽  
Fresh Cut ◽  
Uv C ◽  
Fruit Storability ◽  
Temperature Storage ◽  
Microbiological Properties

In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4°C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), but rather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity.

scholarly journals Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)

2017 ◽  
Vol 9 (10) ◽  
pp. 234 ◽  
Author(s):  
L. C. O. Santos Jr ◽  
Vanessa Simão ◽  
Júlia Dos Santos Opuski de Almeida ◽  
Ana Carolina Moura de Sena Aquino ◽  
Eduardo Carasek ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Microbial Contamination ◽  
Degradation Products ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Microbial Load ◽  
Cucurbita Moschata ◽  
Total Carotenoids ◽  
Physicochemical Changes

Pumpkins have richness of nutrients and in puree form may contribute to their greater appreciation in the vegetable processing industry. However, studies are necessary for its processing, since it is part of the group of risk of microbial contamination (pH > 4.5). Thus, this work aimed to study the pumpkin puree processing by heat treatment in autoclave wherein the product was subjected to sterilization by autoclaving at 121 °C to check their microbial load and physicochemical characteristics and to identify the volatile compounds of headspace in stand up pouch packaging. The heat treatment in autoclave for 10, 20 and 30 minutes was effective in eliminating microbial load of the sample (< 1.0 × 101) and also induced the decrease of pH and increase of titratable acidity (TA), total soluble solids (TSS) and total carotenoids. The compounds identified in the headspace after autoclaving were alcohols, aldehydes, alkenes, ketones, esters, ethers and terpenes, many of them aromatic compounds that characterize pumpkin and carotenoid degradation products and acids that justify physicochemical changes after processing.

scholarly journals Analysis of growth and physicochemical changes in apple cv. Anna in a high-altitude tropical climate

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
Andrea Cepeda M. ◽  
Javier Enrique Vélez-Sánchez ◽  
Helber Enrique Balaguera-López
Keyword(s):  
High Altitude ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Growing Degree Days ◽  
Fresh Weight ◽  
Degree Days ◽  
Important Advance ◽  
Physicochemical Changes ◽  
Tropical Conditions ◽  
Total Titratable Acidity

The objective of this research was to carry out an analysis of growth and physicochemical changes in cv. Anna apple in the Colombian high-altitude tropics using on the accumulation of growing degree days (GDD). Fruit samplings were taken every 15 days after anthesis (DAA) until harvest at 100 DAA (892.37 GDD). The dry and fresh weight and the equatorial and polar diameters followed a simple sigmoidal pattern. This was confirmed with the behavior of the growth rates. The equatorial and polar diameters increased drastically between 455.39 and 589.32 GDD (45 and 60 DAA), while the weight did not, indicating that the void spaces increased in the pulp during this period. The respiratory rate had the highest value (61.93±6.79 mg CO2 kg-1 h-1) at 159.61 GDD (15 DAA) and then decreased continuously until harvest. The firmness increased from 159.61 to 455.39 GDD and, then continuously decreased, at harvest, it was 38.38±3.48 N. The total soluble solids increased and had an ending value of 8.58±0.37ºBrix. The total titratable acidity increased from 159.61 to 319.79 GDD (30 DAA), and then decreased until the end of the study with an acidity of 0.71±0.03%. The color index increased linearly as a function of development, but the values were <0 at harvest. These results are an important advance for knowledge on the behavior of apple cv. Anna under high-altitude tropical conditions.

scholarly journals Antioxidant activity, anthocyanins and organic acids content of grape juices produced in Southwest of Minas Gerais, Brazil

2014 ◽  
Vol 38 (5) ◽  
pp. 480-486 ◽  
Author(s):  
Ana Carolina Vilas Boas ◽  
Paôla de Castro Henrique ◽  
Luiz Carlos de Oliveira Lima ◽  
Antônio Decarlos Neto
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Organic Acids ◽  
Total Phenolics ◽  
Physicochemical Characteristic ◽  
Grape Juice ◽  
Titratable Acidity ◽  
Minas Gerais ◽  
Soluble Solids ◽  
Grape Juices

Phenolic compounds and anthocyanins content in grape juices varies in the cultivar, ripening and climate characteristics. The objective of this work was to characterize and evaluate antioxidant activity of grape juices produced in southwestern Minas Gerais. Grapes were harvested, sanitized and the juices from cultivars 'Bordô', 'Isabel Precoce', 'BRS Violeta' and 'BRS Rúbea' were produced in artisanal equipment by steam extraction and stored for 120 days. The following analyzes were performed during storage: color (L *), pH, soluble solids, titratable acidity, anthocyanins, antioxidant activity (DPPH and β-caroteno/linoleic acid), total phenolics, vitamin C and organic acids. Among the cultivars evaluated, the consumption of grape juice from cultivar 'BRS Violeta' is suggested due to its higher content of vitamin C, antioxidant activity, total phenolics, anthocyanins, and also due to a better physicochemical characteristic showed, when compared to the juices of the other cultivars.

scholarly journals Yield, Quality and Phytochemicals of Organic and Conventional Raspberry Cultivated in Chihuahua, Mexico

2018 ◽  
Vol 47 (2) ◽  
pp. 522-530 ◽  
Author(s):  
María N. FRIAS-MORENO ◽  
Guadalupe I. OLIVAS-OROZCO ◽  
Gustavo A. GONZALEZ-AGUILAR ◽  
Yael E. BENITEZ-ENRIQUEZ ◽  
Adriana PAREDES-ALONSO ◽  
...  
Keyword(s):  
Organic Amendments ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Organic Management ◽  
Conventional Agriculture ◽  
Two Systems ◽  
Total Anthocyanins ◽  
Phytochemical Compounds ◽  
Yield Quality

Raspberry production represents an alternative for farmers in the temperate zones of Mexico. Due to the environmental impact caused by conventional agriculture, there is currently greater demand for organic food in the national and international market. To achieve this need, new fertilization techniques based on organic amendments are being tested. In the present study, yields and quality were evaluated over a 3-year period (2015, 2016 and 2017) as well as the phytochemical compounds of the production in 2017, with management of organic versus conventional fertilization of raspberry crop in open field in Cuauhtémoc, Chihuahua, Mexico. During the three years of study, the conventional fertilization system obtained higher yields, compared to the organic one, with values of 2,698 and 2,351 g per linear meter in 2015, 2,423 and 1,301 g per linear meter in 2016 and the data for 2017 were 3,077 and 2,550 g per linear meter, respectively. Regarding quality, the results showed no statistical differences between the two systems of production about colour, firmness, total soluble solids, titratable acidity and pH of the fruit. Differently the composition of phytochemicals, phenols, flavonoids, total anthocyanins and antioxidant capacity was better under the organic management. In conclusion, the conventional system showed higher yields, the quality of the fruits was not different between the two systems, while the levels of phytochemicals were higher with the organic farming. Therefore, it is important to continue the research in order to improve soil fertility and achieve higher yields under the organic management.

scholarly journals Productivity and chemical quality of grapevines cultivated in agroecological system under subtropical climate

2018 ◽  
Vol 40 (5) ◽  
Author(s):  
Josiane Aparecida Mariani ◽  
Gilmar Antônio Nava
Keyword(s):  
Titratable Acidity ◽  
Climatic Conditions ◽  
Soluble Solids ◽  
Subtropical Climate ◽  
Fresh Biomass ◽  
Productive Potential ◽  
Chemical Attributes ◽  
Grape Juices ◽  
Niagara Rosada

Abstract The productive potential of grapevine cultivars recently released in the market, especially for preparation of 100% grape juices, must be proved on the different Brazilian soil and climatic conditions of production, focusing on the Southwest of Paraná. The objective of this study was to evaluate the main yield components and chemical attributes of the juice of the following grapevine cultivars: Bordô, BRS Carmem, BRS Lorena, BRS Magna, BRS Rubea, BRS Violeta, Concord, Concord Clone 30, Isabel, Isabel Precoce, Moscato Bailey, Moscato Embrapa, Niagara Branca, Niagara Rosada and Seibel 5455. Paulsen 1103 was the rootstock used. The study was conducted during two harvests, 2015/2016 and 2016/2017, in Dois Vizinhos, Paraná State, Brazil. Due to the crop, we determined the number of bunches per plant, fresh biomass of bunches (g) and the estimates of productivity (kg/plant and ton/ha). We extracted the juice of cultivars to evaluate soluble solids (SS) contents, pH and titratable acidity (TA), as well as the ratio. The cultivars BRS Violeta, Isabel Precoce and Seibel 5455 were the most productive. The cultivars BRS Rúbea, BRS Violeta, Isabel, Moscato Embrapa, Moscato Bailey, Niagara Branca and Niagara Rosada have desirable soluble solids contents, pH and titratable acidity for preparation of 100% grape juices of quality in Dois Vizinhos and microregion. The best year-harvest of cultivation was 2016/2017.

scholarly journals UV-C Radiation on Fresh Cut Vegetables Quality

2015 ◽  
Vol 6 (2) ◽  
pp. 1
Author(s):  
Rita de Cássia Mirela Resende Nassur ◽  
Ana Carolina Vilas Boas ◽  
Rafaella Araújo Zambaldi Lima ◽  
Luiz Carlos Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Cold Room ◽  
Significant Difference ◽  
Fresh Cut ◽  
And Control ◽  
Uv C ◽  
Irradiation Process

<p>Fresh cut vegetables are products with convenience for consumers, but with a short shelf-life and lower levels of bioactive compounds, when compared to unprocessed vegetables. The aim of this study was to evaluate the influence of UV-C radiation on quality, phenolic compounds and antioxidant activity of different fresh cutted vegetables. Nine different vegetables (tomato, onion, bell pepper, zucchini, red cabbage, cauliflower, carrot, beets and potato) were minimally processed and the control and irradiated (UV-C - 4,10 KJ m2 ) treatments were placed in a cold room for 72 hours. The following parameters were evaluated: color (L*, a*, b*, Chroma and ºHue), total soluble solids, titratable acidity, antioxidant activity (DPPH and β-carotene methods) and total phenolics. The UV-C did not influenced the quality parameters, with no significant difference between treated and control samples in vegetables after irradiation process. Tests including microbiology analysis and quality during storage of vegetables after irradiation are suggested, since the quality parameters, desirable for consumers, were not influenced.</p><p> </p>

scholarly journals Ideal harvesting point of ‘Limeira-IAC382’ trifoliate orange fruits for seed extraction

2020 ◽  
Vol 42 (1) ◽  
Author(s):  
Patrícia Marluci da Conceição ◽  
Fernando Alves de Azevedo ◽  
Ana Julia Borim de Souza ◽  
Alexandre Gonçalves Próspero ◽  
Marília Morelli ◽  
...  
Keyword(s):  
Germination Rate ◽  
Seedling Emergence ◽  
Titratable Acidity ◽  
Fruit Production ◽  
Soluble Solids ◽  
Trifoliate Orange ◽  
Physicochemical Changes ◽  
Seed Extraction ◽  
Physiological Quality ◽  
Cold Chamber

Abstract Trifoliate orange is one of the rootstocks most used worldwide mainly because it provides excellent quality fruit production. Harvest at the correct time is among factors that determine the physiological quality of seeds. The aim of this study was to identify physicochemical changes in ‘Limeira-IAC382’ trifoliate orange fruits, searching for the ideal harvest moment to obtain high quality seeds. Fruits were harvested at 180, 210 and 240 days after anthesis, stored in cold chamber and evaluated at 0, 15, 30 and 45 days of storage. The following variables were determined: mass loss, fruit color index, soluble solids, total titratable acidity and fruit juice ratio. Seeds were manually extracted and dried until reaching 30% water content. Seeds were used for the performance of germination, electrical conductivity and greenhouse seedling emergence tests. Seeds from fruits harvested at 240 DAA showed higher germination and greenhouse seedling emergence percentage compared to the other treatments until 30 and 45 days of storage in cold chamber, respectively. Storage for 45 days in cold chamber of fruits harvested at 210 DAA increases seed germination rate and the percentage of seedlings from seeds harvested at 180 DAA. It could be concluded that the harvesting of ‘Limeira-IAC382’ trifoliate orange fruits should be performed when fruits reached yellowish peel and low juice ratio, aiming at obtaining seeds with physiological quality.

scholarly journals PRODUCTION, PHYSICAL-CHEMICAL QUALITY AND BIOATIVE COMPOUNDS OF MISTY BLUEBERRY FRUIT UNDER DIFFERENT PRUNING INTENSITIES

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
GISELY CORREA DE MOURA ◽  
◽  
MARCIA VIZZOTTO ◽  
LUCIANO PICOLOTTO ◽  
LUIS EDUARDO CORRÊA ANTUNES ◽  
...  
Keyword(s):  
Fruit Size ◽  
Titratable Acidity ◽  
Fruit Production ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Yield And Quality ◽  
Physical Chemical ◽  
Total Titratable Acidity ◽  
Phytochemical Compounds

ABSTRACT The objective of this study was to evaluate the effect of pruning intensity on yield and quality of blueberries fruits. It was evaluated the cultivar Misty. The treatments were: absence of pruning; light pruning; regular pruning and drastic pruning. The experimental design was randomized blocks with four replications. The variables analyzed were fruit production, fruit size, pH, total soluble solids (TSS) and total titratable acidity (TTA), and the bioactive compounds such as phenolic compounds, anthocyanins and antioxidant activity. The plants that received drastic pruning showed higher averages of production and fruit size. The highest concentrations of phytochemical compounds in blueberry fruits occurred as pruning was more drastic. The use of different intensity of pruning can modify the productive behavior and postharvest quality of fruits.

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