scholarly journals Production and characterization of mixed pineapple and hibiscus jam

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.

scholarly journals Stability of cactus-pear powder during storage

2016 ◽  
Vol 20 (2) ◽  
pp. 169-173
Author(s):  
Plúvia O. Galdino ◽  
Rossana M. F. de Figueirêdo ◽  
Alexandre J. de M. Queiroz ◽  
Pablícia O. Galdino ◽  
Tâmila K. da S. Fernandes
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Reducing Sugars ◽  
Titratable Acidity ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Cactus Pear ◽  
Total Titratable Acidity ◽  
The Stability

ABSTRACT The stability of cactus-pear powder, obtained by the process of spray drying for 40 days, was evaluated under controlled conditions of relative air humidity (83%) and temperature (25 and 40 °C). The whole pulp was characterized with regard to its physico-chemical parameters: pH, total titratable acidity, soluble solids, water content, total solids, ashes, reducing sugars, total sugars, non-reducing sugars, luminosity, redness, yellowness and water activity. The stored samples in powder were evaluated every 10 days for water content, water activity, total titratable acidity and color (luminosity, redness and yellowness). The whole pulp was slightly acidic and perishable, due to the high water content. During storage, the packages did not prevent water absorption, thus increasing water content and, consequently, water activity. Yellowness oscillated along the storage time, but the predominance of the yellow color was not affected.

scholarly journals Effect of Post-Harvest Degreening on Quality Parameters of Acid Lime Cv. Balaji

2020 ◽  
pp. 15-27
Author(s):  
Pooja Yaddanapudi ◽  
Kiran Kumar Adapa
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Ambient Conditions ◽  
Total Soluble Solids ◽  
Post Harvest ◽  
Acid Lime

Analyze the effect of post-harvest degreening on quality parameters of Acid lime cv. Balaji. The present research was conducted at Post harvest laboratory of College of Horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad, during the year 2018-2019. Experiment was designated with two factorial completely randomized design with two factors viz., (A) Ethylene concentrations, (B) Number of pulsings were taken for test and executed with the objective: Effect of post-harvest degreening on quality parameters of Acid lime cv. Balaji. The Acid lime cv. Balaji fruits were harvested and subjected to degreening treatments for one day. The treated Acid lime fruits were stored for sixteen days at ambient conditions. Acid lime fruits picked randomly from treated lot and evaluated for Physiological loss in weight %, Peel thickness mm, Fruit firmness Kg/cm2, Total soluble solids °Bx, Titratable acidity %, Ascorbic acid mg/100 g, Juice recovery % at four days interval by adopting the respective methods. Among all the quality parameters there were gradual increase in Total soluble solids (TSS), Juice recovery, Physiological loss in weight (PLW) and there were decreased trend in Titratable acidity, Peel thickness, Fruit firmness and Ascorbic acid content. Ethylene @ 15 ppm proved the better results for the above parameters. Among different number of pulsings, 1 pulsing in 24 hours @ 24 hrs interval and 2 pulsings in 24 hr @ 12 hrs interval was best.

scholarly journals Effect of Storage on the Physicochemical and Flavour Attributes of Two Cultivars of Strawberry Cultivated in Northern India

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Rachna Mishra ◽  
Abhijit Kar
Keyword(s):  
Ascorbic Acid ◽  
Storage Period ◽  
Titratable Acidity ◽  
Aroma Compounds ◽  
Soluble Solids ◽  
Total Volatile ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

An attempt was made to understand the changes in physicochemical quality (total soluble solids, titratable acidity, ascorbic acid, total sugars, total phenolics, anthocyanin content, and cupric reducing antioxidant capacity assay) and total volatile/aroma compounds of two cultivars of strawberry (Camarosa and Chandler) during storage at 5°C for 9 days at an interval of three days. Observations indicated a significant quantitative difference both in the physicochemical and in total volatile content among the cultivars indicating the importance of cultivar for determining the postharvest quality and shelf life. At the end of 9 days of storage significant changes in the physicochemical and total volatile/aroma compounds were observed. Total antioxidants and total phenols were found to increase significantly, whereas total soluble solids and total sugars decreased with the advent of storage period for both cultivars. Total anthocyanin contents however remained almost constant throughout the storage period. Titratable acidity in Camarosa reduced with the increase in the storage period whereas it remained almost constant in Chandler. Ascorbic acid increased in Camarosa whereas the same decreased significantly in Chandler. Significantly higher contents of esters and terpenoids in Camarosa indicated a better retention of the typical fruits flavour of strawberry compared to that of Chandler.

scholarly journals Pengaruh asam giberelat (GA3) dan waktu panen terhadap kualitas hasil buah zukini (Cucurbita pepo L.)

Kultivasi ◽  
2019 ◽  
Vol 18 (2) ◽  
Author(s):  
Kusumiyati Kusumiyati ◽  
Syariful Mubarok ◽  
Ine Elisa Putri ◽  
Risa Nurul Falah
Keyword(s):  
Water Content ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Total Soluble Solids ◽  
Significance Level ◽  
Randomized Design ◽  
Fruit Skin ◽  
Cultivation Techniques

Sari. Zukini merupakan sayuran buah yang banyak diminati oleh konsumen. Sayuran ini memiliki kadar air yang tinggi. Petani memerlukan teknik budidaya yang tepat untuk meningkatkan kualitas buah zukini, diantaranya dengan penggunaan hormon giberelin (GA3) dan waktu panen yang tepat. Tujuan dari penelitian ini adalah untuk mengetahui efek penggunaan GA3 dan perbedaan waktu panen terhadap kualitas hasil buah zukini, yaitu nilai total padatan terlarut (TPT), kekerasan, dan kadar air buah. Penelitian menggunakan metode percobaan rancangan acak lengkap (RAL) factorial, dengan 2 faktor dan 5 ulangan. Faktor pertama yaitu konsentrasi GA3 (0 part per million (ppm) dan 300 ppm) dan faktor kedua yaitu waktu panen 5 hari setelah berbunga (HSB), 10 HSB, dan 15 HSB. Data diuji dengan analisis sidik ragam (ANOVA), dilanjutkan uji lanjut Duncan dengan taraf nyata 5% dan diolah menggunakan software SPSS 24. Hasil penelitian menunjukkan bahwa terdapat interaksi antara GA3 dan waktu panen terhadap kadar air buah zukini. Konsentrasi GA3 300 ppmmenghasilkan kulit buah yang lebih keras dibandingkan dengan GA3 0 ppm kemudian 10 HSB dan 15 HSB memiliki nilai kekerasan lebih keras dibandingkan 0 HSB. Nilai TPT untuk GA3 300 ppm dan GA3 0 ppm menghasilkan nilai yang sama, sedangkan 5 HSB dan 10 HSB menampilkan nilai TPT lebih tinggi ketimbang 15 HSB. Kata Kunci: Cucurbitaceae ∙ hormon ∙ kadar air ∙ kekerasan buah ∙ total padatan terlarut  Abstract.  Zucchini is a fruit vegetable that is a lot of demand by costumers. This vegetable has a high water content. The farmers needs proper cultivation techniques to improve the quality of zucchini, including the used of the hormone gibberelin (GA3) and the harvest periods. The aim this research was to know effect used GA3 and harvest periods toward zucchini fruit quality, that were total soluble solids (TDS), firmness and fruit water content. This study used a Completely Randomized Design (CRD) with factorial pattern with 2 factors and 5 replications. The first factors was concentration of  GA3  (0 part per million (ppm) and 300 ppm) and the second factor was harvest periods (5 days after flowering (DAF), 10 DAF, and 15 DAF). Data were tested by analysis of variance (ANOVA), followed by Duncan Multiple Range test with a significance level of 5% and processed using SPSS 24 software. The results of the study showed that there were interactions between GA3 and harvest periods on moisture content of zucchini fruit. Concentration of GA3 300 ppm obtained fruit skin that is harder than GA3 0 ppm and 10 DAF, then 15 DAF have a harder firmness values than 0 DAF. TDS values for GA3 300 ppm and GA3 0 ppm presented the same value, then 5 DAF and 10 DAF showed TDS value higher than 15 DAF.  Keywords: Cucurbitaceae ∙ fruit firmness ∙ hormone ∙ water content ∙ total soluble solids

scholarly journals Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 3
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Quadratic Model ◽  
Juice Quality ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

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

Agronomy ◽  
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.

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 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 Evaluation of Cherry Tomato Genotypes for Qualitative Traits under Open Field and Protected Condition

2020 ◽  
pp. 9-16
Author(s):  
. Chandni ◽  
Deepti Singh ◽  
Shirin Akhtar ◽  
Shiv Shankar Mahesh
Keyword(s):  
Ascorbic Acid ◽  
Open Field ◽  
Ascorbic Acid Content ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Vegetable Crops ◽  
Cherry Tomato ◽  
Total Soluble Solids ◽  
Maximum Value ◽  
Β Carotene

Vegetable, due to higher neutraceutical component, are termed as protective food against various major and minor diseases. Scientific agro-techniques under optimum growing condition like temperature, relative humidity and light intensity, positively influence the qualitative and quantitative attributes of most of the vegetable crops including cherry tomato. It is one of potential vegetable crop, which is extensively utilized for table purpose and for preparing recipies in five star restaurants. Cherry tomato fetches higher prices in market due to good taste and higher nutrients, thus making qualitative attributes as an important factor to give higher returns to the farmers. Thus, this experiment was conducted to estimate the qualitative attributes in eighteen genotypes of cherry tomato grown under both open field and polyhouse conditions. The result of the study revealed that under open field condition, BRCT-30 was the best genotype with maximum value for lycopene content (6.62 mg 100-1 g FW) and β-carotene (2.30 mg 100-1 g FW), second maximum value for total soluble solids (7.85°Brix), third maximum value for reducing sugar and fourth highest position for ascorbic acid content (43.65 mg/100 g FW). Under polyhouse condition, the best genotype for quality parameters was BRCT-36 with maximum total soluble solids (10.81°Brix), lycopene (7.48 mg 100-1 g FW) and β-carotene (2.49 mg 100-1g FW) along with average range of values for ascorbic acid (72.36 mg 100-1 g FW) and titrable acidity (0.55 mg 100-1 g FW).

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.

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