SOURSOP LIQUOR PROCESSING: INFLUENCE OF THE PROCESS VARIABLES ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS

ABSTRACT: Soursop is a well-appreciated tropical fruit, both in natura and in the form of juices and nectars. Despite its wide acceptance, there is lack of its use in the preparation of other products, such as alcoholic beverages. The objective of this study was to prepare soursop liquors by varying the concentrations of pulp and sucrose syrup with different contents of total soluble solids and to evaluate the effects of these on the physical and chemical characteristics of the beverages. In the production process, the pulp (300, 400 and 500 g) was macerated with distilled alcohol for 20 days, after which it was filtered, added to the syrup (50, 60 and 70 °Brix), bottled in polyethylene bottles and subjected to an accelerated aging. All drinks resulted in alcohol levels (15.25 to 16.69% v/v) and total sugars (12.63 to 17.97%) in accordance with the standards required by law. The experiments made with the lowest concentration of pulp showed the highest yields (84.17 and 85.25%). First-order models with interactions and 95% confidence intervals were obtained. The pulp consisted of the most significant factor, influencing the largest number of responses (yield, alcohol content, dry residue, titratable acidity, titratable acidity/soluble solids ratio and luminosity). The larger coefficient of determination (R2) values were found in the models adjusted to the data of yield, dry residue, total soluble solids, titratable acidity and total sugars, which were significant and predictive, showing values greater than 0.97.

Download Full-text

Fruit Quality Indices in Eight Nance [Byrsonima crassifolia (L.) H.B.K.] Selections

HortScience ◽

10.21273/hortsci.39.5.1070 ◽

2004 ◽

Vol 39 (5) ◽

pp. 1070-1073 ◽

Cited By ~ 8

Author(s):

Raúl Medina-Torres ◽

Samuel Salazar-García ◽

José Roberto Gómez-Aguilar

Keyword(s):

Fruit Quality ◽

Skin Color ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Alcoholic Beverages ◽

Quality Indices ◽

Tropical Fruit ◽

Total Soluble Solids ◽

Byrsonima Crassifolia

Nance [Byrsonima crassifolia (L.) HBK.] is a tropical fruit cultivated along the coastal areas of Mexico. Nance consumption has increased due to its versatility, as it can be used as fresh fruit, refreshments, and alcoholic beverages and also for preparing fruit rolls, bottled drinks, jellies, syrup, ice cream, and cakes. However, the broad variation in fruit quality parameters, like juice acidity, total soluble solids, skin color, and size, seems to limit its use. Since fruit quality can be influenced by the parameter used, multivariate canonical discriminant analysis (CDA) was used to discriminate among nance selections. The objective of this study was to find the best quality indices using physical and chemical fruit characteristics from eight nance selections cultivated in the state of Nayarit, Mexico. Six physical and five chemical variables of fruit quality were studied to determine the relative contribution of each variable to the discrimination between nance selections. Two canonical discriminant functions (CDF1 and CDF2) explained >80% of the accumulated variation among nance selections. The total soluble solids (TSS) to titratable acidity (TA) ratio was dominant on the CDF1 (standardized canonical coefficient = 2.46), therefore, this ratio could be used as the best quality index to select nance fruit. The following TSS to TA values are proposed to classify the nance selections studied: a) 5.1 to 8 as sour fruit (Sour-small and Purple selections), b) 8.1 to 10 as sweet-sour fruit (Conical, Improved, Sweet-sour-1, Sweet-sour-2, and Sweet-sour-3 selections), and c) >10 as sweet fruit (Sangunga selection).

Download Full-text

Effects of Gamma Radiation (Co 60) in Cachaça containing grapes (Crimson)

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v6i1.199 ◽

2015 ◽

Vol 6 (1) ◽

pp. 51

Author(s):

Juliana Angelo Pires ◽

Aline Da Silva Delabio ◽

Rafaela Prezotto Vicente ◽

Marcia Nalesso Costa Harder ◽

Lucia Cristina Aparecida Santos Silva ◽

...

Keyword(s):

Gamma Radiation ◽

Statistical Difference ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Irradiation Treatment ◽

And Control ◽

Physical And Chemical

The current study deals with cachaça irradiation in the presences of grapes, with the use of gamma radiation (Co 60) to evaluate its effects on the physical and chemical characteristics of this beverage. The research had as objective to assess the effects of irradiation in cachaças, in the extraction of compounds present in the pickled grapes in the cachaça. Samples were prepared with grapes type Crimson, in polypropylene bottles, with and without grapes. Both types of samples were irradiated with doses of 0 (control) and 300Gy. Later were performed physical and chemical analyzes (pH, titratable acidity, soluble solids) during a 5-day span after irradiation treatment. Significative statistical difference was noticed in titratable acidity of the samples that contained grapes, larger values when compared with pure samples. However, there was no statistical difference when comparing the pure beverage with control or the beverage containing grapes and control. For pH the values for the samples with grapes is statistically lower than the others. The results for soluble solids (ºBrix) displayed an increase on both types of samples comparing with their respective controls. In conclusion, the 300Gy dose was effective for increasing soluble solids quantity both in pure cachaças as in presences of grapes. Relating to pH and acidity, this dose shows interference when grapes are presents. DOI: 10.14685/rebrapa.v6i1.199

Download Full-text

Qualidade pós-colheita de oito variedades de pêssego

Comunicata Scientiae ◽

10.14295/cs.v7i3.1404 ◽

2016 ◽

Vol 7 (3) ◽

pp. 334 ◽

Cited By ~ 3

Author(s):

João Paulo Gava Cremasco ◽

Rosana Gonçalves Pires Matias ◽

Danielle Fabiola Pereira da Silva ◽

João Alison Alves Oliveira ◽

Cláudio Horst Bruckner

Keyword(s):

Ascorbic Acid ◽

Skin Color ◽

Titratable Acidity ◽

Weather Conditions ◽

Fruit Weight ◽

Soluble Solids ◽

Chemical Characteristics ◽

Total Carotenoids ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

The fruit physical and chemical characteristics can vary during the maturation period and this variation depends, among other factors, on the weather conditions during fruit development. This study aimed to evaluate the changes in physical and chemical characteristics of eight peach cultivars during two seasons. The cultivars Campinas 1, Coral, Maciel, Marli, Premier, Regis, Rei da Conserva and Tropic Beauty were planted on Okinawa rootstock at the experimental orchard of the Federal University of Viçosa (UFV), Viçosa-MG, Brazil, in 2008 and the following characteristics were evaluated: fruit weight, skin color, firmness, soluble solids, titratable acidity, ascorbic acid and total carotenoids. The experiment was conducted during 2011 and 2012 growing seasons in a completely randomized design with eight treatments (cultivars), three repetitions and 10 fruits per plot. There were differences between the variables for the two seasons, with the largest variations observed for firmness, ascorbic acid and total carotenoids. Cultivars Maciel and Marli produced fruit with higher mass, Tropic Beauty with greater firmness and Rei da Conserva, Coral and Marli with higher soluble solids contents. The cultivar Rei da Conserva presented higher values for most of the evaluated variables in both seasons. The yellow color, evaluated by the hue angle, is associated with total carotenoids content in peaches.

Download Full-text

PERFORMANCE OF BLACKBERRY CULTIVARS IN CERRO AZUL - PR

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452016141 ◽

2016 ◽

Vol 38 (3) ◽

Cited By ~ 2

Author(s):

CAMILA PEREIRA CROGE ◽

FRANCINE LORENA CUQUEL ◽

LUIZ ANTONIO BIASI ◽

CLAUDINE MARIA DE BONA

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Production Cycle ◽

Chemical Characteristics ◽

Subtropical Climate ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

ABSTRACT Blackberry has the potential to be grown in subtropical climates, requiring phenological studies for the indication of cultivars adapted to this type of climate. Thus, the aim of this work was to evaluate the phenological behavior of four blackberry cultivars, as well as to determine the physical and chemical characteristics of fruits produced in mesothermal subtropical climate (Cfa), with more focus on the recommendation of cultivars adapted to this region. The largest production cycle and the best productions and yields were obtained for Guarani cultivar and larger fruits were presented by Tupy cultivar. The best relationship between titratable acidity and soluble solids was presented by Cherokee cultivar.

Download Full-text

Phenotypic correlation between leaf characters and physical and chemical aspects of cv. Vitória pineapple fruit

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452018964 ◽

2018 ◽

Vol 40 (2) ◽

Cited By ~ 1

Author(s):

Ivanildo Schmith Küster ◽

Rodrigo Sobreira Alexandre ◽

Sara Dousseau Arantes ◽

Edilson Romais Schmildt Schmildt ◽

Lucio de Oliveira Arantes ◽

...

Keyword(s):

Block Design ◽

Titratable Acidity ◽

Leaf Length ◽

Soluble Solids ◽

Phenotypic Correlation ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

The North ◽

Randomized Block Design ◽

Physical And Chemical

Abstract By considering the few studies related to pineapple cv. Vitória, to know the relationships between the physical and chemical characteristics of the fruits, and they with the “D” leaf, is fundamental. The objective of this work was to evaluate the relationships between “D” leaf, with the physical and chemical characteristics of fruits of pineapple cv. Vitória, under the edaphoclimatic conditions in the North of the State of Espírito Santo. The experiment was carried out in a complete randomized block design in split-plot arrangement with four replications. The data obtained from 433 individually evaluated fruits were analyzed, as it follows: 84 at planting in July and induction at 8 months; 98 at planting in July and induction at 10 months; 84 at planting in July and induction at 12 months; 59 at planting in September and induction at 8 months; 50 at planting in September and induction at 10 months; 58 at planting in September and induction at 12 months. Pearson’s correlation was performed between the characteristics of “D” leaf (length and width) and the physical and chemical aspects of fruits (mass of the fruits with and without crown, fruit length and diameter, pulp volume, translucent area, soluble solids and titratable acidity) for the six treatments. Most of the relationships among the 11 characteristics evaluated were of low magnitude in the six treatments, but correlations of high magnitude and practical application of interest to plant scientists, breeders, farmers and consumers were found. The length and width of the “D” leaf should not be used as indicators of physical and chemical qualities of cv. Vitória. Fruits with higher mass, with or without crown or larger width or diameter present higher pulp content. Fruits with higher mass, with or without crown have lower content of soluble solids.

Download Full-text

Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽

10.3390/agronomy11040803 ◽

2021 ◽

Vol 11 (4) ◽

pp. 803

Author(s):

Elia Nora Aquino-Bolaños ◽

Alma Karina Garzón-García ◽

Jimena Esther Alba-Jiménez ◽

José Luis Chávez-Servia ◽

Araceli Minerva Vera-Guzmán ◽

...

Keyword(s):

Antioxidant Activity ◽

Physicochemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Green Beans ◽

Total Sugars ◽

Total Soluble Solids ◽

Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

Download Full-text

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.

Download Full-text

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

International Agrophysics ◽

10.2478/v10247-012-0075-x ◽

2013 ◽

Vol 27 (1) ◽

pp. 111-114 ◽

Cited By ~ 1

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.

Download Full-text

QUALIDADE DA BERINJELA IRRIGADA COM ÁGUAS SALOBRAS VIA GOTEJAMENTO CONTÍNUO E POR PULSOS

Irriga ◽

10.15809/irriga.2021v1n1p1-13 ◽

2021 ◽

Vol 1 (1) ◽

pp. 1-13

Author(s):

Lucas Farias Damasceno ◽

Louise Rosa Monte Belo ◽

Hans Raj Gheyi ◽

Alide Mitsue Watanabe Cova ◽

Geovani Soares de Lima ◽

...

Keyword(s):

Brackish Water ◽

Solanum Melongena ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Total Soluble Solids ◽

Physico Chemical ◽

Total Titratable Acidity ◽

E Mail ◽

Continuous Drip

QUALIDADE DA BERINJELA IRRIGADA COM ÁGUAS SALOBRAS VIA GOTEJAMENTO CONTÍNUO E POR PULSOS LUCAS FARIAS DAMASCENO1; LOUISE ROSA MONTE BELO2; HANS RAJ GHEYI3; ALIDE MITSUE WATANABE COVA4; GEOVANI SOARES DE LIMA5 E LARA DE JESUS MARQUES6 1 Mestrando em Engenharia Agrícola da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 2 Engenheira Agrônoma, Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 3 Professor Visitante da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected]. 4 Pós-Doutoranda no Programa de Pós-graduação de Engenharia Agrícola da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 5 Programa de Pós-Graduação em Engenharia Agrícola, Universidade Federal de Campina Grande, Aprígio Veloso, 882, Universitário, 58428-830, Campina Grande, Paraíba, Brasil. E-mail:[email protected] 6 Estudante de Agronomia da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 1 RESUMO Devido suas propriedades medicinais e por ser um alimento rico em antioxidantes, o consumo da hortaliça berinjela vem crescendo. Durante o cultivo da berinjela, o manejo da água e do solo são fatores que podem influenciar a qualidade do fruto. Assim, objetivou-se com este trabalho analisar as características físico-químicas do fruto da berinjela ‘Florida Market’ irrigada com águas salobras por gotejamento contínuo e pulsos. O experimento foi conduzido em ambiente protegido com delineamento experimental em blocos casualizados, em esquema fatorial 2 x 4, com cinco repetições. Os tratamentos consistiram de duas formas de aplicação de água: gotejamento contínuo e pulsos, com quatro níveis de condutividade elétrica da água – CEa (0,3 (controle); 1,5; 3,0 e 4,5 dS m-1). Foram avaliadas as variáveis: massa fresca do fruto, teor de sólidos solúveis totais, pH da polpa, acidez total titulável e relação sólidos solúveis totais/acidez total titulável. Com o incremento da salinidade da água de irrigação o teor de sólidos solúveis totais (+3,60%) e acidez total titulável (+9,87%) aumentaram, enquanto a relação de sólidos solúveis totais/acidez total titulável (-4,53%) e a massa fresca do fruto diminuíram. A interação entre a salinidade e a forma de aplicação da água não influenciou as características físico-químicas do fruto. Palavras-chave: Solanum melongena L., salinidade, sólidos solúveis, acidez titulável. DAMASCENO, L. F.; BELO, L. R. M.; GHEYI, H. R.; COVA, A. M. W.; LIMA, G. S. de; MARQUES, L. de J. QUALITY OF EGGPLANT FRUIT IRRIGATED WITH BRACKISH WATER UNDER CONTINUOUS DRIP AND PULSE IRRIGATION 2 ABSTRACT Due to its medicinal properties and to be a functional food rich in antioxidants, the eggplant vegetable consumption has been increasing. During eggplant cultivation, water and soil management are factors that can influence fruit quality. Therefore, this work aimed to analyze the physico-chemical characteristics of the fruit of the eggplant ‘Florida Market’ irrigated with brackish water under continuous drip and pulse irrigation. The experiment was conducted in protected environment in a randomized block design, adopting a 2 x 4 factorial scheme, with five replicates. The treatments consisted of a combination of two forms of application of brackish water: continuous drip and pulses, with four levels of water salinity - ECw (0.3 (control); 1.5; 3.0 and 4.5 dS m-1). The variables evaluated were fresh weight of the fruit, total soluble solids content, pH of the pulp, total titratable acidity and the ratio of total soluble solids/total titratable acidity. With the increase in salinity of irrigation water the content of total soluble solids (+3.60%) and total titratable acidity (+9.87%) increased, while the ratio of total soluble solids/total titratable acidity (-4.53%) and fresh fruit mass decreased. The interaction between salinity and the form of water application did not influence the physico-chemical characteristics of the fruit. Keywords: Solanum melongena L., salinity, soluble solids, titratable acidity.

Download Full-text

Production and characterization of mixed pineapple and hibiscus jam

Revista Agro mbiente On-line ◽

10.18227/1982-8470ragro.v13i0.5523 ◽

2019 ◽

Vol 13 ◽

pp. 155

Author(s):

Eugênia Telis De Vilela Silva ◽

Henrique Valentim Moura ◽

Rossana Maria Feitosa de Figueiredo ◽

Alexandre Jose De Melo Queiroz ◽

Inácia Dos Santos Moreira

Keyword(s):

Ascorbic Acid ◽

Water Content ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

High Water ◽

Soluble Solids ◽

High Water Content ◽

Total Sugars ◽

Total Soluble Solids ◽

Total Anthocyanins

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

Download Full-text