scholarly journals Mechanical damage during harvest and loading affect orange postharvest quality

2015 ◽  
Vol 35 (1) ◽  
pp. 154-162 ◽  
Author(s):  
MARCELA MIRANDA ◽  
POLIANA C. SPRICIGO ◽  
MARCOS D. FERREIRA
Keyword(s):  
Ascorbic Acid ◽  
Mechanical Damage ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Physical Damage ◽  
Peel Color ◽  
Physico Chemical ◽  
The Impact

Brazil is the world’s largest orange producer; however, part of this production is lost during postharvest. This loss can be minimized by controlling incidence of physical damage throughout the harvest and loading operations. Impacts can negatively modify quantitative and qualitative fruits aspects. The main goal of this study was to measure the impact magnitude in two types of harvest (manual and detachment) and during all steps from picking into bags until loading for transport to the processing industry and additionally evaluating, in laboratory, the physico-chemical quality of the fruit subjected to various impacts, similar to those found in the field. In order to evaluate the impact magnitude, an instrumented sphere was used (760 mm, Techmark, Inc, USA). The following physico-chemical parameters were evaluated during 6-days of storage: weight loss, soluble solids contents, titratable acidity, ascorbic acid content, pH, firmness and peel color. The greatest impacts were observed during harvest, during the detachment practice, and when loading and unloading from bulk storage, with average acceleration values between 249.5 and 531.52G. The impact incidence in oranges were responsible for reducing the soluble solids, titratable acidity, ascorbic acid and weight by to 5.5%; 8.7%; 4.6% and 0.5%, respectively, compared to the control. Impacts during harvest and the various pre-industry manipulation steps must be controlled as they interfere in postharvest quality and physiology of ‘Valência’ oranges.

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

Revista CERES ◽  
2013 ◽  
Vol 60 (6) ◽  
pp. 833-841 ◽  
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.

Physico-chemical evaluation of Apple (Malus domestica Borkh.) cultivars grown in mid hills of North India

2019 ◽  
Vol 3 (02) ◽  
pp. 176-184
Author(s):  
Amit Kotiyal ◽  
Siddharth Shankar Bhatt ◽  
Jitendra Kumar ◽  
Dinesh Chandra Dimri ◽  
Narender Singh Mehta
Keyword(s):  
Ascorbic Acid ◽  
Fruit Size ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
North India ◽  
Physico Chemical ◽  
Apple Cultivars

The objective of this study was to compare the physico-chemical properties of 10 apple cultivars grown in mid hills of India. Fruit weight, volume, size, total soluble solids (T.S.S.), total sugars, titratable acidity and ascorbic acid content were measured in the cultivars Aurora, Brookfield, Braeburn, Galaxy, Azetec, Scarlet Gala, Marini Red, Jonagold, Royal Gala and Royal Delicious. The results showed significant differences in physico-chemical attributes of apple cultivars. Among all the cultivars the maximum fruit size (50.66 mm length, 74.73 mm diameter) and fruit weight (170.12 g) were observed in cv. Royal Delicious, while the minimum fruit size (40.52 mm length, 53.03 mm diameter) and weight (110.97 g) were measured in Azetec and Aurora, respectively. The highest volume (196.79 ml) of fruit was registered in Royal Delicious in comparison to the minimum (125.75 ml) in Aurora. The maximum T.S.S. (14.27 °B) and acidity (0.717%) was noticed in Scarlet Gala and Marini Red, respectively. While the minimum T.S.S. and acidity was observed in Marini Red (11.20 °B) and Azetec (0.186%). The ascorbic acid varied from 6.07 mg/100 g in Royal Gala to 9.86 mg/100 g in Braeburn, whereas the total sugar ranged 11.36% in Royal Gala to 7.06% in Jonagold.

Influence of Storage Period on the Postharvest Characteristics of Five Mango (Mangifera indica L.) Cultivars

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 457d-457
Author(s):  
Judith Zambrano ◽  
Willian Materano ◽  
Sagrario Briceño
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Starch Content ◽  
Mangifera Indica ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Peel Color ◽  
Solids Content

Five mangos cultivars (Mangifera indica L., `Palmer', `Keitt', `Spring Field', `Kent', and `Anderson') were harvested at the preclimacteric stage. Fruits were selected for study that were uniform and free of visual defects and stored for 18 days at 10 °C, 90% to 95 % RH. Fruits were evaluated every 3 days for pulp and peel color, total soluble solids, titratable acidity, ascorbic acid content, and total and reducing sugars. Pulp and peel color parameters (lightness, hue, and chroma) were significantly different among cultivars. The soluble solids content, ascorbic acid, and starch content changed significantly during storage and were significantly different among cultivars. Total and reducing sugars content did not change significantly after 10 days of storage. Results of this study indicated that these five mango cultivars have good storage potential.

scholarly journals Hygroscopic trend of lyophilized ‘mangaba’ pulp powder

2017 ◽  
Vol 21 (5) ◽  
pp. 356-360
Author(s):  
Juliana Conegero ◽  
Luciana C. Ribeiro ◽  
Antonio R. G. Monteiro ◽  
José M. C. da Costa
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Adsorption Isotherms ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Amorphous Powders

ABSTRACT Mangaba is a widely-consumed fruit in the Northeast of Brazil, which is usually exploited through extractivism. This fruit is rich in various nutrients, especially in vitamin C, with pleasant taste and aroma. The lyophilization process transforms these fruits into amorphous powders, which must be analyzed regarding their properties and hygroscopic trend. Thus, the objective of this study was to characterize and evaluate the physico-chemical properties of adsorption isotherms of the lyophilized ‘mangaba’ pulp powder, with addition of maltodextrin (DE 20). The pH, titratable acidity, soluble solids, ascorbic acid and water activity were analyzed. Regarding the isotherms, the mathematical models of GAB, BET, Oswin, and Henderson were used at temperatures of 25, 30, 35 and 40 °C. The obtained powder presented pH of 3.14, titratable acidity of 1.95 mg of citric acid 100g-1 of powder, soluble solid contents of 99 ºBrix, ascorbic acid content of 55.97 mg 100g-1 and water activity of 0.16. Henderson was the mathematical model that best fitted the data of the adsorption isotherms at the four evaluated temperatures, with average errors ranging from 5.76 to 9.70% and R2 from 0.9974 to 0.9995.

scholarly journals Physiological and physico-chemical changes in 1-methylcyclopropene-treated guava (Psidium guajava L. cv. Queso de Bola) fruit stored at ambient condition

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2207-2216
Author(s):  
J.S. Zuniega ◽  
E.B. Esguerra
Keyword(s):  
Disease Incidence ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Psidium Guajava ◽  
Ambient Condition ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Guava Fruit ◽  
Peel Color ◽  
Physico Chemical

The marketability of guava fruit is influenced by its quality attributes desired by consumers such as crispiness and crunchiness, green peel color, absence of defects, and better taste. ‘Queso de Bola’ guava fruits were treated with 600 nL L-1 of 1- methylcyclopropane (1-MCP) for 12 hrs then stored at ambient condition (29±2°C, 60- 80% RH). Reduced respiration rate with 1-MCP treatment was observed only starting on the 5th day of storage. Ethylene production, however, was not suppressed. The continuous decline in polygalacturonase activity with 1-MCP treatment coincided with firmness retention of the fruit until the 15th day. Higher firmness of 1-MCP-treated fruits than control fruits was further supported by higher sensory scores for crispiness and crunchiness particularly towards the later part of storage. 1-MCP treatment did not prevent peel browning as shown by similar polyphenol oxidase activity and pattern of change in total phenolic content. Total soluble solids, titratable acidity, and pH were not affected by 1-MCP treatment and did not markedly change during storage. Ascorbic acid content decreased in both treatments until day 6 followed by a slight increase with 1-MCP treatment exhibiting higher levels than the control. In general, 1-MCP treatment prolonged the marketability of guava by 3-4 days which was attributed to the maintenance of firmness, retention of green peel color, and reduced disease incidence.

scholarly journals Conservação pós-colheita de carambola sob refrigeração com recobrimento de biofilme de gelatina e PVC

2015 ◽  
Vol 10 (4) ◽  
pp. 59
Author(s):  
T. A. Oliveira ◽  
E. M. M. Aroucha ◽  
R. H. L. Leite ◽  
R. M. A. Ferreira ◽  
F. K. G. Santos
Keyword(s):  
Ascorbic Acid ◽  
Mass Loss ◽  
Storage Time ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Star Fruit ◽  
Flexible Film ◽  
Peel Color ◽  
And Control

<p>O objetivo deste trabalho foi avaliar a Conservação pós-colheita de carambola com recobrimento de gelatina e PVC. Para isto, carambolas da cultivar ‘Gigante doce’ foram colhidas na maturidade fisiológica, transportadas para o Laboratório de Pós-colheita da Universidade Federal Rural do Semiárido sendo selecionadas quanto a maturação, sanificadas, secas e separadas em três grupos para a aplicação dos recobrimentos: os frutos foram recobertos  individualmente com uma solução filmogênica de gelatina a 10% com 1% de glicerol como agente plastificante, recobertos 4 frutos com filme flexível de policloreto de vinila (PVC) de 15μm por bandeja e testemunha (sem recobrimento). Os frutos foram armazenados a 10±1 ºC e 85-90% de UR, avaliados em intervalo de cinco dias durante 20 dias quanto a perda de massa, coloração da casca, firmeza de polpa, sólidos solúveis, acidez titulável, pH e ácido ascórbico. O delineamento experimental utilizado foi inteiramente casualizados, em esquema fatorial 3 x 5, com  quatro  repetições de três frutos. O recobrimento de PVC foi mais eficiente em minimizar a perda de massa dos frutos de carambola durante o armazenamento refrigerado. Enquanto, o biofilme propiciou a manutenção da coloração verde do fruto por maior período de tempo. Verificou-se aumento no teor de ácido ascórbico e decréscimo na firmeza de polpa dos frutos com o tempo de armazenamento.</p><p align="center"><strong><em>Postharvest conservation Star fruit refrigerated with biofilm coating gelatin and PVC</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The objective of this study was to evaluate the Star fruit post-harvest preservation with coating of gelatin and PVC. For this, starfruit cultivar 'sweet Giant' were harvested at physiological maturity, transported to the Postharvest Laboratory of the Federal Rural University of the Semi-Arid being selected as maturation, sanitized, dried and separated into three groups for the implementation of coatings: the fruits were coanting individually with a film solution of gelatin to 10% with 1% glycerol as plasticizer, covered four fruits with flexible film of polyvinyl chloride (PVC) of 15μm per tray and control (without coating). The fruits were stored at 10 ± 1 ° C and 85-90% RH, valued at five-day intervals for 20 days as the mass loss, peel color, flesh firmness, soluble solids, titratable acidity, pH and ascorbic acid. The experimental design was completely randomized in a factorial 3 x 5, with four replications of three fruits. The PVC coating was more efficient in minimizing the mass loss of Star fruit fruit during cold storage. While the biofilm provided the maintenance of green color of the fruit for a longer period of time. An increase in the ascorbic acid content and decrease in firmness of fruit with storage time.</p>

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

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
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.

scholarly journals Productive and qualitative performance of tomato plants as a function of the application of plant growth regulators and mineral nutrients

2018 ◽  
Vol 12 (2) ◽  
pp. 416-424
Author(s):  
Marília Caixeta Sousa ◽  
Luan Fernando Ormond Sobreira Rodrigues ◽  
Mônica Bartira da Silva ◽  
Janaina Oliveira Cruz ◽  
Marla Silvia Diamante ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Growth Regulators ◽  
Foliar Application ◽  
Tomato Fruit ◽  
Soluble Sugars ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Macro And Micronutrients

The tomato fruit is rich in antioxidant compounds and has great nutritional and economic importance, annually promoting research on the nutritional and productive characteristics. The present study aimed to evaluate whether foliar application of commercial products based on growth regulators [auxin, cytokinin and gibberellin (Ax+CK+GA)], micronutrients [cobalt and molybdenum (Mi)] and mixtures of macro and micronutrients [nitrogen, boron, copper, molybdenum and zinc (Ma+Mi)], isolated and in combination, increase productivity and improve the post-harvest quality of tomato fruits (Predador F1). The experiment design used randomized blocks, with seven treatments and four repetitions, which were (T1) control; (T2) Ax+CK+GA; (T3) Ma+Mi; (T4) Mi; (T5) Ax+CK+GA + (Ma+Mi); (T6) Ax+CK+GA + Mi; and (T7) Ax+CK+GA + Mi + (Ma+Mi). The variables production, precocity, soluble solids content (SS), titratable acidity (TA), ratio (SS/TA), pH, total soluble sugars, ascorbic acid and weight loss were evaluated. The Ax+CK+GA application, isolated or in combination with Ma+Mi, promoted the precocity, and the use of isolated Ax+CK+GA and Mi improved the tomato plant productivity. The growth regulators, macro and micronutrients, isolated or in combination, increased the ascorbic acid content in the fruits.

Effect of Polyolefin Film on the Quality of Kiwifruit with 1-MCP Treatment in Modified Atmosphere Packages

2011 ◽  
Vol 236-238 ◽  
pp. 2769-2772 ◽  
Author(s):  
Xi Hong Li ◽  
Cheng Jun Wang ◽  
Ai Li Wang ◽  
Yao Xiao ◽  
Yao Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Solids Concentration ◽  
And Control ◽  
Soluble Solids Concentration

Kiwifruit is very perishable especially at 20 °C. The quality of kiwifruit with 1-MCP treatment stored at 20 °C in modified packages was investigated. Three different polyolefin films, including 0.03mm thickness polyethylene (PE), 0.03mm and 0.05mm thickness poly (vinyl chloride) (PVC) films, were used as packaging films. Kiwifruit were fumigated with 1-MCP to delay ripeness and then packaged with the three films and control (air). O2 and CO2 concentrations in the packages, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and ascorbic acid were measured. MAP treatments could postpone the increase of TTS, inhibit the reduction of TA, and avoid the decrease of flesh firmness. Kiwifruit packaged in 0.05mm PVC obtained 33% TA more than control fruit and approximate 25 % retention of initial firmness. However, MAP didn’t maintain more ascorbic acid content of kiwifruit. In conclusion, MAP using polyolefin films combination 1-MCP treatment, especially 0.05mm PVC, might be more effective for preserving the quality of kiwifruit.

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.

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