scholarly journals PHYSICOCHEMICALPROPERTIES OF GABIROBA ( Campomanesia lineatifolia) AND MYRTLE ( Blepharocalyx salicifolius ) NATIVE TO THE MOUNTAINOUS REGION OF IBIAPABA-CE, BRAZIL

2016 ◽  
Vol 29 (3) ◽  
pp. 753-757 ◽  
Author(s):  
JORGIANE DA SILVA SEVERINO LIMA ◽  
JOSÉ MARIA CARVALHO DE CASTRO ◽  
LUIZ BRUNO DE SOUSA SABINO ◽  
ANA CRISTINA SILVA DE LIMA ◽  
LUCICLÉIA BARROS DE VASCONCELOS TORRES
Keyword(s):  
Ascorbic Acid ◽  
Functional Foods ◽  
Native Plants ◽  
Consumer Preference ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Total Acidity ◽  
Mountainous Region ◽  
Fresh Weight ◽  
Physico Chemical

ABSTRACT In Brazil, consumer preference of tropical native fruits has increased; however, many fruits are not commercially exploited, such as gabiroba (Campomanesia lineatifolia) and myrtle (Blepharocalyx salicifolius), from the Myrtaceae family. The present study aimed to evaluate the physical, physico -chemical, and functional characteristics of gabiroba and myrtle, harvested from native plants in the mountainous region of Ibiapaba-CE. The following characters were analyzed: pH, soluble solids, total acidity, total extractable polyphenols, ascorbic acid, and antioxidant activity by using the ABTS method. After pulping, the samples were divided into two groups. From the results, it was found that gabiroba had a low total acidity value (0.12 ± 0.01%) indicating a higher level of sweetness relative to myrtle. Myrtle presented values of longitudinal (0.94 cm) and transverse (1.35 cm) diameters, fresh weight (0.85g), pulp yield (68.0%), pH (4.5 ± 0.0), and total soluble solids (23.6 ± 1.7 °Bx) similar to those obtained in other studies. Bioactive compounds in gabiroba and myrtle included phenolics (GAE 229.37 ± 1.04and 511.65 ± 1.34mg/100g), ascorbic acid (74.44 ± 0.03 369.1 ± 0.28 mg/100g), and antioxidants (14.54 ± 1.0 and 16.05 ± 0.63 μ Mtrolox/g). Therefore, these fruits have the potential to be used as functional foods characterized by various health benefits.

Characterization and Correlation Analysis of Physical and Physico-Chemical Properties of Cambucá Fruits (Plinia edulis)

2019 ◽  
pp. 1-9
Author(s):  
Antônio Gustavo de Luna Souto ◽  
Maria Helena Menezes Cordeiro ◽  
João Paulo Gava Cremasco ◽  
Valtânia Xavier Nunes ◽  
Keise Barcelas Morais ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Transverse Diameter ◽  
Average Mass ◽  
Fruit Species ◽  
Physico Chemical ◽  
Yellow Orange

Aims: This study was to characterize and correlate physical and physico-chemical properties of cambucá fruits (Plinia edulis). Study Design: Experimental design was completely randomized with fifteen samples of five fruits each. Place and Duration of Study: Experimental orchard of the Department of Plant Science, Federal University of Viçosa (UFV), located in the municipality of Viçosa, Zona da Mata of Minas Gerais during the month of February 2015. Methodology: Fruits were sampled when 100% of peels presented yellow-orange color. The following characteristics were evaluated: longitudinal and transverse diameter, total mass of both pulp and seed, pulp color, soluble solids, titratable acidity, soluble solids/titratable acidity ratio, ascorbic acid and carotenoids contents. To verify the degree of correlation between two physico-chemical variables, a Pearson analysis was performed. Results: Cambucá fruits showed average values of longitudinal and transverse diameter of 37.76 and 44.36 mm, respectively. Fruits’ average mass were 44.12 g and the percentage of pulp was 82.15%. Both soluble solids and titratable acidity presented the respective average values: 10.53 ºBrix, 1.34 mg of citric acid and 100 mL-1 of pulp. Larger cambucá fruits presented higher pulp yield and lower acidity. The increase in ascorbic acid was positively correlated with the contents of soluble solids and carotenoids. Conclusion: Fruits of cambucá have potential for commercialization, their characteristics are similar to those found in other fruit species native to the Myrtaceae family and already found in the fruit market.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
GUIOMAR ALMEIDA SOUSA DINIZ ◽  
SEBASTIÃO ELVIRO DE ARAÚJO NETO ◽  
DHEIMY DA SILVA NOVALLI ◽  
NOHELENE THANDARA NOGUEIRA ◽  
IRENE FERRO DA SILVA
Keyword(s):  
Ascorbic Acid ◽  
Quality Index ◽  
Titratable Acidity ◽  
Shape Index ◽  
Additional Treatment ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Maturity Stage ◽  
Flower Opening ◽  
Harvest Maturity

ABSTRACT The aim of this study was to characterize and determine the quality index and the harvest maturity of Eugenia cibrata fruits. Fruits were harvested at 39, 41 and 43 days after sprouting and selected by the larger size. Fruits ripened on the plant until complete abscissions were considered standard for determining the quality index after harvest. Samples were analyzed at harvest day and at two days of storage at temperature of 26 ± 2 ° C and relative humidity of 85-90%. The following items were evaluated: firmness, number of seeds, longitudinal and transversal diameter, shape index, weight of seeds, pulp and fruit, titratable acidity (TA ), soluble solids (SS), ascorbic acid, TA / SS ratio and pulp yield. The experimental design was completely randomized in a split plot scheme in time, with additional treatment. E. cibrata fruit is a round berry with 0.98 shape index; mass of 24.28 g, green epicarp and white endocarp. The maturity stage identified as ideal for harvest occurred from 43 days after flower opening (anthesis). Fruits selected among those with larger sizes also reached physiological maturity and quality similar to those ripened on the plant. The quality index of E. cibrata is pH 2.88; soluble solids of 3.7%; titratable acidity of 3.38% in citric acid; ascorbic acid of 77.05 mg 100g-1, TA / SS ratio of 1.09 and pulp yield of 72.01%.

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

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1093 ◽  
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.

scholarly journals Physico-chemical characteristics of pomegranate accessions from the Kurdistan region, Iraq

2018 ◽  
Vol 63 (4) ◽  
pp. 355-366
Author(s):  
Saadatian Mohammad ◽  
Paiza Abdurahman ◽  
Kanar Salim ◽  
Pershang Younis ◽  
Hewen Abdurahman ◽  
...  
Keyword(s):  
Fruit Size ◽  
Chemical Properties ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Kurdistan Region ◽  
Fresh Weight ◽  
Fruit Length ◽  
Physico Chemical ◽  
Fruit Diameter

Some physico-chemical properties of ten pomegranate accessions collected from different districts in the Kurdistan region of Iraq were investigated in this paper. Considerable correlations between the characteristics studied were found and valuable pomological traits were observed. Cluster analysis showed the homonyms between some pomegranate accessions. Principle component analysis reported that the component describing the greatest variability also positively correlated with fruit weight, total aril weight, total peel weight, volume of juice, total soluble solids (TSS), fruit length, fruit diameter, pH, aril length, and 100-seed fresh weight, but negatively correlated with titratable acidity (TA). Fruit weight was firmly correlated with total aril weight, total peel weight, volume of juice, TSS, aril length, 100-seed fresh weight, fruit length and fruit diameter. The volume of juice was correlated with TSS, aril length, 100-seed fresh weight, fruit length, fruit diameter and it was observed that with an increase in the fruit size, the volume of juice increased as well. The correlation between total phenolic compounds and antioxidant capacity was not observed. The associations found among physical and chemical traits suggest that consumers should use large fruits with large arils so that they have more juice. Thus, ?Choman?, ?Raniyeh? and ?Halabja? were juicier than other accessions.

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.

scholarly journals Physicochemical quality of araçaúna and grumixama at different ripening stages

2020 ◽  
Vol 42 (6) ◽  
Author(s):  
Bruna Lara Alvarenga Barros ◽  
Moises Zucoloto ◽  
Sarah Ola Moreira ◽  
Tiago de Oliveira Godinho ◽  
Stanley Bravo Buffon ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Cross Sectional ◽  
Ripening Stages ◽  
Solids Content

Abstract The physicochemical characteristics of fruits of species native to the Atlantic Forest are little known, especially during ripening. The aim of this work was to evaluate the effect of the interaction between ripening period and post-harvest storage of araçaúna and grumixama. Fruits were harvested at three ripening stages: green, partially ripe and ripe, according to the epicarp color, and separated into two groups, being stored for 2 and 48 hours. The following variables were evaluated: longitudinal (LD) and cross-sectional (CD) diameter, LD / CD ratio, fresh fruit mass (FM), pulp yield (PY), pH, soluble solids content (SS), titratable acidity (TA), SS / TA ratio, and ascorbic acid content (AA). Araçaúna fruits stand out due to their high PY (74.43%), with low SS (2.07 ºBrix) and high TA (1.17% citric acid). However, harvesting fully ripe fruits increases SS by 21% and reduces TA by 32.5%. Grumixama fruits are slightly sweet (6.06 ºBrix), with low acidity (0.39% citric acid), high vitamin C content (206.94 mg of ascorbic acid/100g of pulp), and harvest must be performed when fruits are fully ripe. Both species have pulp of potential quality to be commercially exploited, especially for processing.

scholarly journals Cambuci: a native fruit from the Brazilian Atlantic forest showed nutraceutical characteristics

2018 ◽  
Vol 40 (5) ◽  
Author(s):  
Tatiane de Oliveira Tokairin ◽  
Aline Priscilla Gomes da Silva ◽  
Poliana Cristina Spricigo ◽  
Severino Matias de Alencar ◽  
Angelo Pedro Jacomino
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Atlantic Forest ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Brazilian Atlantic Forest ◽  
Fruit Pulp ◽  
Total Phenolic Compounds ◽  
Fresh Weight

Abstract The Atlantic Forest is recognized as a biome rich in biodiversity. Cambuci trees (Campomanesia phaea) produce fruits that may be consumed as both fresh and processed forms but are still underutilized. The aim of this study was to describe the physicochemical characteristics and bioactive compounds in cambuci fruits from Brazilian Atlantic Forest, located at Natividade da Serra-SP, Brazil. Cambuci fruits of the fifty-nine accessions were characterized according to fresh weight, pulp yield, peel percentage, longitudinal and transversal diameters (LD and TD, respectively), pH, soluble solids content (SSC), titratable acidity (TA), SSC/TA ratio, ascorbic acid, total phenolic compounds content, and antioxidant activity using the DPPH assay. The soluble solids contents varied from 5.10 °Brix to 11.00 °Brix. The titratable acidity varied from 1.29 to 2.90 g citric acid 100 g-1. Ascorbic acid content was of 31.12 to 139.38 mg 100 g-1. Total phenolic compounds varied from 330.5 mg GAE 100 g-1 to 3,526.04 mg GAE 100 g-1. The antioxidant activity was of 65.03 µmol Trolox g-1 fruit pulp (fresh weight) to 199.78 µmol Trolox g-1 fruit pulp (fresh weight), a factor of 6.7 difference between the extremes. These results showed cambuci fruits presented as rich source of ascorbic acid, total phenolic compounds, and with high antioxidant capacity.

Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Zeyu Wu ◽  
Haiyan Wang ◽  
Li Zhang ◽  
Zhaojun Xian ◽  
Honghong Li ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Freeze Drying ◽  
Binding Capacity ◽  
Chemical Properties ◽  
Soluble Solids ◽  
Drying Process ◽  
Total Acid ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Tomato Powder

Abstract In this study, the physico-chemical properties of tomato powder produced by an optimized freeze drying process (FDP) were evaluated. With the lycopene content as the dependent variable, the optimum FDP conditions (i.e., thermal cracking time of 62 s, ascorbic acid addition amount [0.13%], and particle size [Dv90] of 163 μm) were obtained through response surface methodology (RSM). The results showed that the content of lycopene in the prepared tomato powder was higher than that in two commercial products. Aldehydes were the main components among 25 kinds of aromatic substances detected in tomato powder. The values of a * and a */b *, the hydration properties including water holding capacity (WHC) and oil binding capacity (OBC), and the content of total acid, ascorbic acid, and soluble solids were improved compared to commercial spray dried and freeze dried samples. All the above results suggested that FDP was an adequate procedure for the production of high-quality tomato powder.

Non-Destructive Measurement of the Internal Quality of Citrus Fruits Using a Portable NIR Device

2020 ◽  
Author(s):  
Carla S P Santos ◽  
Rebeca Cruz ◽  
Diogo B Gonçalves ◽  
Rafael Queirós ◽  
Mark Bloore ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Dehydroascorbic Acid ◽  
Soluble Solids ◽  
Internal Quality ◽  
Total Acidity ◽  
Citrus Fruits ◽  
Citrus Industry ◽  
Total Vitamin ◽  
Non Destructive

Abstract The citrus industry has grown exponentially as a result of increasing demand on its consumption, giving it high standing among other fruit crops. Therefore, the citrus sector seeks rapid, easy, and non-destructive approaches to evaluate in real time and in situ the external and internal changes in physical and nutritional quality at any stage of fruit development or storage. In particular, vitamin C is among the most important micronutrients for consumers, but its measurement relies on laborious analytical methodologies. In this study, a portable near infrared spectroscopy (NIRS) sensor was used in combination with chemometrics to develop robust and accurate models to study the ripeness of several citrus fruits (oranges, lemons, clementines, tangerines, and Tahiti limes) and their vitamin C content. Ascorbic acid, dehydroascorbic acid, and total vitamin C were determined by HILIC-HPLC-UV, while soluble solids and total acidity were evaluated by standard analytical procedures. Partial least squares regression (PLSR) was used to build regression models which revealed suitable performance regarding the prediction of quality and ripeness parameters in all tested fruits. Models for ascorbic acid, dehydroascorbic acid, total vitamin C, soluble solids, total acidity, and juiciness showed Rcv2 = 0.77–0.87, Rcv2 = 0.29–0.79, Rcv2 = 0.77–0.86, Rcv2 = 0.75–0.97, Rcv2 = 0.24–0.92, and Rcv2 = 0.38–0.75, respectively. Prediction models of oranges and Tahiti limes showed good to excellent performance regarding all tested conditions. The resulting models confirmed that NIRS technology is a time- and cost-effective approach for predicting citrus fruit quality, which can easily be used by the various stakeholders from the citrus industry.

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