scholarly journals Critical points of industrial tomato from field to processing

2018 ◽  
Vol 36 (4) ◽  
pp. 521-525 ◽  
Author(s):  
Luis Eduardo de Moura ◽  
Adelmo Golynski
Keyword(s):  
Critical Points ◽  
Titratable Acidity ◽  
Raw Material ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Physico Chemical ◽  
Efficient Communication ◽  
Production Stages ◽  
Material Temperature ◽  
Truck Arrival

ABSTRACT The authors evaluated critical points of production stages of the industrial tomato, through physical and physico-chemical analyzes of U2006 hybrid fruits in the harvest, 2016. Fruits were evaluated in relation to raw material, temperature, fresh mass, pH, soluble solids (°Brix), firmness, titratable acidity and extravasation of electrolytes. Samples were collected in six steps: manual, mechanized, truck, arrival at industry, unloading and selection mat in two periods, morning and afternoon, totalizing 60 fruits for each step, and four replications. Fruits which waited for more than 10 hours in the yard generated an increase in serious defects (%), loss of fresh mass, discount on the amount paid for the load. The most critical stages of the production process were identified when tomatoes arrived at the industry and their unloading, when the fruits presented fresh mass loss due to the high temperature. In addition, the authors highlight that a better organization in the arrivals at the industry as well as an efficient communication of crop restriction is crucial, since unscheduled stops increase waiting time, causing significant quality losses.

scholarly journals Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

2019 ◽  
Vol 11 (15) ◽  
pp. 125
Author(s):  
Sâmela L. Barros ◽  
Newton C. Santos ◽  
Raphael L. J. Almeida ◽  
Semirames do N. Silva ◽  
Amanda P. S. Nascimento ◽  
...  
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Nutritional Value ◽  
Titratable Acidity ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Solids ◽  
Texture Profile ◽  
Lemon Grass ◽  
Physico Chemical

The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial design 23 was used with 3 replicates at the central point, resulting in 11 experiments with variation of sugar percentages (30, 40 and 50%), pulp (50, 60 and 70%) and maltodextrin (5, 10 and 15%). Water content, moisture content, total soluble solids (TSS), total titratable acidity (TTA), ashes, pH, reducing sugars, non-sugars were evaluated for the following physico-chemical parameters: reducers, total sugars, lipids and vitamin C. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. It was found that among the analyzed variables, the ones that were considered as significant and/or predictive according to ANOVA and the F test were: (moisture, total solids, carbohydrates and vitamin C), through the graphs of the surfaces of responses observed that the percentage of pulp and maltodextrin used was proportional to the increase in moisture content, vitamin C, total solids and carbohydrates. The G2 experiment presented the lowest values of moisture and water activity, and higher carbohydrate contents, total solids and cohesiveness, in which it was formulated with the sugar concentration (-1) and pulp and maltodextrin (+1). The development of kiwi jelly with lemon grass tea is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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.

scholarly journals HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

2019 ◽  
Vol 6 (4) ◽  
pp. 36-41
Author(s):  
Elaine Gleice Silva Moreira ◽  
Scarlet Aguiar Basílio ◽  
Mariany Dalila Milan ◽  
Natália Arruda ◽  
Katiane Santiago Silva Benett
Keyword(s):  
Mass Loss ◽  
Respiratory Rate ◽  
Shelf Life ◽  
Water Loss ◽  
Cold Water ◽  
Subjective Evaluation ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Soluble Solids

Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.

scholarly journals Physico-chemical composition of native fruits of the Ceará coast at different development stages

2017 ◽  
Vol 21 (9) ◽  
pp. 640-644 ◽  
Author(s):  
Nigéria P. Gonçalves ◽  
Eliseu M. P. de Lucena ◽  
Oriel. H. Bonilla ◽  
Francisca J. C. Tavares
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Total Soluble Solids ◽  
Development Stages ◽  
Randomized Design ◽  
Physico Chemical ◽  
Stage 4 ◽  
Total Titratable Acidity

ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest.

scholarly journals Preservation and evaluation of spiced chayote juice using hurdle technology

2019 ◽  
Vol 22 ◽  
Author(s):  
Chesi Sangma ◽  
Vikas Kumar ◽  
Sheenam Suri ◽  
Yogesh Gat ◽  
Manisha Kaushal ◽  
...  
Keyword(s):  
Reducing Power ◽  
Storage Period ◽  
Titratable Acidity ◽  
Sugarcane Juice ◽  
Raw Material ◽  
Soluble Solids ◽  
Plate Count ◽  
Total Phenolic ◽  
Total Protein Content ◽  
Hurdle Technology

Abstract Chayote (Sechium edule) is a perennial climbing plant, belonging to the Cucurbitaceae family and is neglected or underutilized as a food or as a raw material in the food industry because of its bland taste. This bland taste can be overcome by blending with a suitable substrate such as sugarcane juice along with natural flavouring. However, this blending represents a preservation problem for the spiced juice, since both chayote juice and sugarcane juice are prone to microbial attack. Therefore, an attempt was made in the present study to preserve the spiced chayote juice by employing different hurdles i.e. pasteurization temperature (70 °C and 80 °C) and pasteurization time (10 and 20 min) followed by the addition of different concentrations of potassium metabisulphite (KMS) (200, 300 and 400 ppm). The samples so prepared were filled into glass bottles and stored under refrigeration for forty-five days. As the storage period proceeded there were significant decreases in pH, total protein content, total phenolic compounds, antioxidant activity, reducing power, metal chelation, tannin content, ascorbic acid content and overall acceptability, whereas there were significant increases in TSS (total soluble solids), titratable acidity, reducing sugars, total sugar, TPC (total plate count) and MIC (minimum inhibitory concentration). A cluster analysis of the data revealed that the pasteurization temperature exerted the most significant effect on the physicochemical and sensory characteristics of the spiced chayote juice as compared to the pasteurization time and KMS concentration, which failed to fall into the separate and respective clusters. In a nutshell, it was concluded that spiced chayote juice can be successfully preserved using hurdle technology (pasteurizing at 70 °C for 10 min followed by the addition of 400ppm KMS).

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 Physico-chemical and sensory evaluation of potato (Solanum tuberosum L.) after irradiation

2016 ◽  
Vol 88 (2) ◽  
pp. 941-950 ◽  
Author(s):  
IVANESA G.M. SOARES ◽  
EDVANE B. SILVA ◽  
ADEMIR J. AMARAL ◽  
ERILANE C.L. MACHADO ◽  
JOSENILDA M. SILVA
Keyword(s):  
Solanum Tuberosum ◽  
Solanum Tuberosum L ◽  
Potato Cultivar ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Flesh Color ◽  
C Protein ◽  
Loss Of Weight ◽  
Physico Chemical

ABSTRACT This work evaluated the effects of ionizing radiation on the physico-chemical and sensory characteristics of the potato cultivar Ágata (Solanum tuberosum L.), including budding and deterioration, with the end goal of increasing shelf life. For this, four groups of samples were harvested at the maturation stage. Three of them were separately exposed to a Co-60 source, receiving respective doses of 0.10, 0.15 and 2.00 kGy, while the non-irradiated group was kept as a control. All samples were stored for 35 days at 24 °C (± 2) and at 39% relative humidity. The following aspects were evaluated: budding, rot, loss of weight, texture, flesh color, moisture, external and internal appearance, aroma, soluble solids, titratable acidity, vitamin C, protein, starch and glucose. The results indicated that 0.15 kGy was the most effective dose to reduce sprouting and post-harvest losses, under the conditions studied.

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

Irriga ◽  
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.

scholarly journals Adaptability and stability of peach and nectarine cultivars in subtropical climate

Revista CERES ◽  
2017 ◽  
Vol 64 (5) ◽  
pp. 516-522 ◽  
Author(s):  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner ◽  
Danielle Fabíola Pereira da Silva ◽  
Pedro Crescêncio Souza Carneiro ◽  
João Alison Alves de Oliveira
Keyword(s):  
Cycle Length ◽  
Titratable Acidity ◽  
Fruit Production ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Subtropical Climate ◽  
Production Potential ◽  
Phenotypic Stability ◽  
The Stability ◽  
Fruit Mass

ABSTRACT Information on adaptability and stability of fruit production in different environments or years is crucial to increasing agricultural production potential. Therefore, the objective of this study was to evaluate whether there is interaction between cultivars and years, as well as to assess the stability of peach and nectarine cultivars regarding fruit fresh mass, SS/TA ratio, and cycle length in Viçosa -MG, Brazil. The characteristics fruit fresh mass (FM), soluble solids/titratable acidity ratio (SS/TA), and cycle length (CL) were evaluated in 28 cultivars of peach and two cultivars of nectarine from the orchard of the Universidade Federal de Viçosa, in 2011, 2012, and 2013. The methods used to determine the phenotypic stability across time were Eberhart & Russell (1966) and the Traditional. The interaction cultivars x years was significant for all traits. Cultivar ‘Josefina’ showed broad adaptability for SS/TA ratio, and cultivars ‘Flordaprince’ and ‘Tropical’ for cycle length. For favorable environments, the cultivars ‘Capdebosq’ and ‘Maciel’ are indicated regarding the characteristic fruit mass, and ‘Coral’ and ‘Talismã’ for SS/TA ratio. ‘Rubimel’ was adaptable to unfavorable environments regarding fruit mass.

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