Estudo experimental do limão Tahiti (Citrus latifólia Tanaka): composição físico-química e de minerais da polpa in natura e do resíduo albedo

The present work aimed to evaluate the physical-chemical and mineral parameters of the in natura pulp and the albedo residue of the Tahiti lemon. The pulp was extracted on a stainless steel horizontal removing device and refined in a sieve with a mesh size less than 1.0 mm. The albedo residue was separated and manually dried in a kiln with forced air circulation at a temperature of 55 ± 2°C until constant mass. The physico-chemical analyzes for the pulp in natura were: total solids (TS), soluble solids (°Brix), titratable acidity (TA), pH, vitamin C, total and reducing sugars, moisture, ashes and water activity. For the dry albedo, moisture, pH, ashes, water activity, protein, reducing sugars (RS) and pectin were evaluated. The mineral constituents consisted on the evaluation of the centesimal composition of calcium (Ca), potassium (K), phosphorus (P), manganese (Mn), iron (Fe), zinc (Zn) and copper (Cu) for the in natura pulp and dry albedo residue of Tahiti lemon. Regarding the physical-chemical and mineral quality parameters, results were satisfactory. Therefore, the study of Tahiti lemon provided essential information on the availability of nutrients, so as to provide the consumer with new products derived from the Tahiti lemon and also to add economic value to the fruit.

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Elaboration of Blends of Pitaya Pulps With Acerola

Journal of Agricultural Science ◽

10.5539/jas.v13n3p53 ◽

2021 ◽

Vol 13 (3) ◽

pp. 53

Author(s):

Maria S. de Moraes ◽

Rossana Maria Feitosa de Figueirêdo ◽

Alexandre J. de M. Queiroz ◽

Luís P. F. R da Silva ◽

Mailson G. Gonçalves ◽

...

Keyword(s):

Ascorbic Acid ◽

Water Content ◽

Water Activity ◽

Economic Value ◽

Titratable Acidity ◽

Soluble Solids ◽

Colorimetric Analysis ◽

Physical Chemical ◽

Total Titratable Acidity ◽

Hue Angle

Pitaya and acerola are fruits rich in nutrients and can be used in blends formulation in order to improve the sensory characteristics of both pulps in isolation and complement each other in terms of nutritional aspects. Thus, the aim of this research was to develop different blends of pitaya pulp with acerola and choose the best formulation based on physical-chemical and colorimetric characteristics. Three blends formulations were prepared: F1-90% pitaya and 10% acerola; F2-70% pitaya and 30% acerola; and F3-50% pitaya and 50% acerola. The formulations were evaluated for physical-chemical parameters of water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, sugars totals, reducers and non-reducers and colorimetric analysis. The obtained data were subjected to variance analysis (ANOVA) and to comparison between means by the Tukey test at 5% probability. The formulation F1 stood out when compared to the others. The parameters pH, soluble solids, ratio SS/ATT, ash, water content, water activity, proteins, sugars, luminosity and hue angle were the ones that gave the formulation F1 the best results. However, it is noteworthy that the formulation F3 presented a greater amount of ascorbic acid and higher values of a, b and chroma in the colorimetric analysis. The use of these fruits allows to obtain an innovative product with excellent nutritional and functional characteristics. The blend is a viable alternative for the use of perishable and seasonal fruits, adding greater economic value to the very promising product to the market.

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Quality of dried banana produced from three cultivars 'Prata-Anã', 'FHIA-18'and 'BRS Platina' under different irrigation levels

Australian Journal of Crop Science ◽

10.21475/ajcs.19.13.03.p986 ◽

2019 ◽

Vol 13 ((03) 2019) ◽

pp. 340-347

Author(s):

Maristella Martineli ◽

Kennia Karolline Gonçalves Pereira ◽

João Rafael Prudêncio dos Santos ◽

Ariane Castricini ◽

Polyanna Mara de Oliveira ◽

...

Keyword(s):

Purchase Intention ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Maturity Stage ◽

Hot Air ◽

Forced Air ◽

Semi Arid Region ◽

Physical And Chemical ◽

Irrigation Levels

This study aimed to evaluate the influence of different levels of irrigation on the quality parameters involved in the dried-bananas production from 3 different cultivars. The experimental design was a completely randomized factorial 3 x 3, with three genotypes of bananas (Prata-Anã, FHIA-18 and BRS Platina) produced in the semi-arid region of Minas Gerais.) and three irrigation levels (50, 75 and 100% of crop evapotranspiration - ETC), with three replications. For the processing purpose, the fruits were selected at the maturity stage 6. Then they sanitized in hypochlorite of sodium solution at 100 mg L-1, peeled and dehydrated through the drying convective method with hot air, in dryer with forced air, in dryer with forced air circulation at 65ºC for 24 hours. The dried bananas were evaluated according to the following physical and chemical aspects: moisture, length, diameter, firmness, color (brightness, chroma and ºHue), soluble solids and titratable acidity, and sensory characteristics: purchase intention and acceptance. The humidity, length, diameter, firmness, color and acidity of dried bananas were influenced by the different studied irrigation levels. In the sensory evaluation, the best result regarding appearance, color, texture and flavor requirements was observed in banana processed from 'Prata-Anã' irrigated with the total level of water (100%). The dried banana processed from 'BRS Platina' was the least accepted in the sensory tests.

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Stability of cactus-pear powder during storage

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v20n2p169-173 ◽

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.

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Blueberry jam: sensorial analyzes and effect of storage on physical and chemical properties.

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v5i1.150 ◽

2014 ◽

Vol 5 (1) ◽

pp. 19

Author(s):

Daniela Helena Pelegrine Guimarães ◽

Gisele Leticia Alves ◽

Amanda Faria Querido

Keyword(s):

Water Activity ◽

Reducing Sugars ◽

Chemical Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

Fruit Skin ◽

Sensorial Attributes ◽

Solids Content ◽

Physical And Chemical ◽

And Chemical Properties

The proposal of the present research includes eight Blueberry jam formulations, from Rabbiteye species (Climax and Powder Blue varieties). For gelling, four formularizations were used: synthetic ATM pectin (F1), pectin obtained from passion fruit skin extraction (F2), synthetic BTM pectin (F3), and synthetic BTM pectin mixed with gums mixture (F4). Product Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. According with sensorial tests and the Anova results, it could be concluded that the two more accepted formularizations were: F2 and F4 (For Climax variety) and F1 e F4 (for Powder Blue variety). Therefore, these formulations were evaluated for pH, total soluble solids, titratable acidity, water activity, total and reducing sugars, total and anthocyanins, from the first day of storage and after 30, 90 and 120 days to analyze the storage effect on jam characteristics. Jam processing reduces anthocyanins content (about 57% for conventional formulations and 35% for light jam); however, the jam may still be considered anthocyanins source, owing to the high content even after processing. After 40 storage days a significant decrease on jam anthocyanin levels was observed, except the products with higher sugar contents. Comparing the anthocyanin levels at time zero and after 120 days of storage, it appears that the decrease in pigment concentration was higher in the climax of fruit variety (approximately 44%). After 30 days of storage, the percentage of acidity, pH, water activity, moisture and soluble solids content remained constant. DOI: 10.14685/rebrapa.v5i1.150

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Physico-chemical properties of different formulations of pequi pulp with milk

Comunicata Scientiae ◽

10.14295/cs.v11i0.3297 ◽

2020 ◽

Vol 11 ◽

pp. e3297

Author(s):

Maria Suiane Moraes ◽

Janaina Almeida Dantas Esmero ◽

Rossana Maria Feitosa De Figueirêdo ◽

Alexandre José de Melo Queiroz

Keyword(s):

Water Activity ◽

Chemical Properties ◽

Chemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Soluble Solids ◽

Physical Chemical ◽

Physico Chemical ◽

Whole Milk ◽

Total Titratable Acidity

The objective of this work was to perform the physical-chemical characterization of different formulations of the pequi pulp with the addition of different concentrations of whole milk, in order to identify promising products for commercial use. Three formulations of pequi pulp with whole milk were prepared: PL1- 90% pequi pulp and 10% milk, PL2 - 70% pequi pulp and 30% milk, PL3 - 50% pequi pulp and 50% milk. The formulations were evaluated for physical and physical-chemical parameters of color, water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, total, reducing and non-reducing sugars. The data obtained were subjected to analysis of variance (ANOVA) and comparison between means by the Tukey test at 5% probability. Among the three tested formulations, the best results were obtained for PL3, where it presented lower total titratable acidity, water activity, red intensity, yellow intensity and chromaticity, however, higher content of total soluble solids, ratio SST/ATT, ash, lipids, sugars (total, dimmer and non-dimmer), luminosity and tint angle. The inclusion of milk in the pequi pulp changed the physical and physical-chemical characteristics of the pulp, and it can be an alternative to add nutritional value to the fruit and consequently a promising product for the market.

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Production, physical, chemical and sensory evaluation of dried banana (Musa cavendish)

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i2.1912 ◽

2019 ◽

pp. 102

Author(s):

Thales H. B. Ferreira, Mírian L. F. Freitas

Keyword(s):

Water Activity ◽

Purchase Intention ◽

Titratable Acidity ◽

Soluble Solids ◽

Overall Acceptability ◽

Physical Chemical ◽

Three Samples ◽

Sensory Analyses ◽

Pre Treatment ◽

Additive Solution

Brazil is one of the largest producer of banana in the world. However, its consumption is still compromised, because the fruit has a very short shelf life, which gives rise to the need for developing new ways to preserve it, such as drying or dehydration. The present study aims to produce dried banana by means of drying the fresh Musa Cavendish banana and to evaluate the influence of pre-treatments on the product’s quality and acceptability. Three samples were used: T1 was the control and had no pre-treatment; T2 received a pre-treatment composed of a sodium metabisulphite additive solution; and finally T3 was pre-treated with a citric and an ascorbic acid antioxidant solution. The samples were characterized according to yield calculation, moisture, titratable acidity, soluble solids, pH, water activity (aw), color parameters, instrumental texture, and sensory analyses for their overall acceptance and purchase intention. The yield was approximately 30% and there was low water activity and moisture in the product, even after drying for all treatments. There was also an influence of the pre-treatments on the physical, chemical and sensory characteristics of the dried banana. The overall acceptability results indicates a possibility for marketing the product.

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Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽

10.3390/foods10030612 ◽

2021 ◽

Vol 10 (3) ◽

pp. 612

Author(s):

Vânia Silva ◽

Sandra Pereira ◽

Alice Vilela ◽

Eunice Bacelar ◽

Francisco Guedes ◽

...

Keyword(s):

Sweet Cherry ◽

Prunus Avium ◽

Sugar Content ◽

Principal Component ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Quality Parameters ◽

Sensory Profile ◽

Soluble Solids ◽

Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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The Effect of Mechanical Vibration during Transport under Model Conditions on the Shelf-Life, Quality and Physico-Chemical Parameters of Four Apple Cultivars

Agronomy ◽

10.3390/agronomy11010081 ◽

2021 ◽

Vol 11 (1) ◽

pp. 81

Author(s):

Dorota Walkowiak-Tomczak ◽

Natalia Idaszewska ◽

Grzegorz P. Łysiak ◽

Krzysztof Bieńczak

Keyword(s):

Antioxidant Capacity ◽

Dry Matter ◽

Mechanical Vibration ◽

Life Quality ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Chemical Parameters ◽

Polyphenol Content ◽

Flesh Colour

The study assessed the changes in the quality and physical and chemical parameters of apples of four cultivars (‘Gala’, ‘Idared’, ‘Topaz’, ‘Red Prince’) subjected to mechanical vibration during transport under model conditions and after storage (shelf-life). Quality changes in apples were evaluated based on skin and flesh colour, total soluble solids, dry matter, firmness, titratable acidity, pH value, total polyphenol content, and antioxidant capacity. The vibration applied at a frequency of 28 Hz caused changes in the above parameters, which were visible also after storage and depended on the cultivar, but often did not show any clear trend or direction or were not statistically significant. The values of the total colour difference factor ΔE showed considerable variations in the skin colour but only small variations in the flesh colour of individual cultivars. Vibration resulted in a decrease in firmness. Variations in dry matter, total soluble solids, pH, and titratable acidity were small, often insignificant. Mechanical vibration and storage led to an increase in the polyphenol content and antioxidant capacity of all studied cultivars. The greatest stability of quality parameters, relatively high content of bioactive compounds, and antioxidant capacity were observed for ‘Red Prince’. The lowest quality parameters were noted for ‘Gala’. The analysed cultivars continued to show a high level of antioxidant capacity after treatment, which allows the conclusion that they remain a good source of bioactive compounds after transport and short-term storage.

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Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽

10.3390/agriculture11090892 ◽

2021 ◽

Vol 11 (9) ◽

pp. 892

Author(s):

Nur Azlin Razali ◽

Steven A. Sargent ◽

Charles A. Sims ◽

Jeffrey K. Brecht ◽

Adrian D. Berry ◽

...

Keyword(s):

Weight Loss ◽

Tap Water ◽

Titratable Acidity ◽

Quality Parameters ◽

The Other ◽

Soluble Solids ◽

Postharvest Quality ◽

Quality Factors ◽

Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

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Effects of an Auxin and a brassinosteroid on physical, chemical and biochemical attributes of ‘Galaxy’ apples

Ciência Rural ◽

10.1590/0103-8478cr20180311 ◽

2019 ◽

Vol 49 (4) ◽

Author(s):

Ângela Preza Ramos ◽

Aquidauana Miqueloto Zanardi ◽

Cassandro Vidal Talamini do Amarante ◽

Cristiano André Steffens ◽

Adaucto Bellarmino Pereira-Netto

Keyword(s):

Plant Growth ◽

Antioxidant Activities ◽

Titratable Acidity ◽

Soluble Solids ◽

Naphthalene Acetic Acid ◽

Anthocyanin Content ◽

Water Control ◽

Physical Chemical ◽

Total Antioxidant ◽

Fruit Shelf Life

ABSTRACT: The aim of this study was to study the effect of the auxin naphthalene acetic acid (NAA) and the brassinosteroid 28-homocastasterone (28-HCS) applied every 15 days (harvest 2015/16) or every 21 days (harvest 2016/17) after full bloom, on the physical, chemical and biochemical attributes of the ‘Galaxy’ apples. The study was performed at a commercial orchard at Vacaria county, Rio Grande do Sul State, Brazil. The following treatments were applied: water (control), NAA (0.1%), 28-HCS (10‒6 M) and NAA (0.1%) + 28-HCS (10‒6 M). For this purpose, 300 μL of the plant growth regulator solutions were applied to the fruit peduncles. Fruits treated with NAA every 21 days presented higher starch-iodine index and lower total soluble solids (TSS), titratable acidity (TA), lightness index (L) and hue angle (h°) than 28-HCS-treated fruits. Fruits treated every 15 days with NAA presented reduced skin rupture force (SRF), total antioxidant activities (TAA) of the skin and flesh, and hydrogen peroxide content compared to the control fruits. In addition, NAA application every 15 and 21 days resulted in increased anthocyanin content in the skin. Application of NAA + 28-HCS reduced superoxide dismutase activity. 28-HCS applications increased TSS, color attributes (C and h°) of the skin, total antioxidant activity of the skin and flesh and peroxidase activity compared to control fruits. These results are expected to help to understand how plant growth regulators affect apple quality. In addition, results described here are also expected to help on the development of strategies to reduce post harvest losses and to increase fruit shelf life.

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