Response of cultivars, picking dates and storage period on quality characteristics of imitation cherry of Karonda (Carissa carandas L.) fruits

2016 ◽  
Vol 36 (3) ◽  
Author(s):  
K. K. Mishra ◽  
Suneeta Singh ◽  
Omveer Singh
Keyword(s):  
Ascorbic Acid ◽  
Fruit Set ◽  
Storage Period ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Enzymatic Browning ◽  
Overall Acceptability ◽  
Entire Storage Period ◽  
Colour Appearance

Imitation cherry of Karonda was prepared from three cultivars viz., Pant Manohar, Pant Sudarshan and Pant Suvarna picked at 40, 60 and 80 days after fruit set. The storability of imitation cherry was evaluated at ambient room temperature for a period of nine months. The imitation cherry prepared at 80 days after fruit set showed maximum TSS (77.83 %), reducing sugar (42.21 %), non-reducing sugar (28.21 %), total sugar, ascorbic acid (6.69 mg/100g), phosphorus (3.55 mg/100g), calcium (1.23 mg/100g), iron (3.72 mg/100g), non-enzymatic browning, colour, appearance, aroma, taste and overall acceptability. Gradual reduction in TSS, reducing sugar, total sugar, titratable acidity, colour, appearance, aroma, taste, texture and overall acceptability were observed during the nine months storage period. However, non-reducing sugar, ascorbic acid and non-enzymatic browning were increased with the increase in storage period. Overall acceptability of the product ranged from 8.15 to 8.43 on 9 point hedonic scale at various intervals up to 9 months of storage. There was no yeast and mould growth being observed during the entire storage period. Imitation cherry prepared from Pant Suvarna at 80 days interval after fruit set proved significantly best in quality because of its higher nutritional and sensory characters.

scholarly journals Effect of storage period on the chemical composition and sensory attributes of strawberry syrup

2021 ◽  
Vol 22 (SE) ◽  
pp. 79-85
Author(s):  
Arshdeep Singh ◽  
Naveet Kaushal ◽  
Harmanjot Singh Gill ◽  
Nitesh Sood ◽  
Talwinder Singh
Keyword(s):  
Ascorbic Acid ◽  
Pure Water ◽  
Winter Season ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Fatehgarh Sahib

The present study was carried out to develop syrup and standardise the formulation of recipe produced from strawberry and determine syrup's nutritional value during storage in the department of Agriculture, Mata Gujri College, Fatehgarh Sahib, Punjab during the winter season of 2018-2019. It was Fresh ripe strawberries were washed with pure water and blended to get the pulp. The fruits were analysed to determine the moisture, TSS, pH, ascorbic acid, total sugar, reducing sugar, titrable acidity and ?- carotene. Different combinations of table sugar and distilled water were used to prepare syrup with a constant value of 25% fruit pulp, i.e. T1= 10% sugar concentration, T2= 20% sugar, T3= 30% sugar, T4= 40% sugar, T5=50% sugar, T6= 60% sugar, T7= 70% sugar with 25% strawberry pulp and T8 with 25% pulp only. The samples were stored at ambient temperature for 120 days to check the physiochemical and organoleptic analysis of strawberry syrup. According to the opinion of organoleptic test panel, treatment with 60% sugar was the most preferred one after considering the points of colour, flavour, texture, taste, and overall acceptability. During storage period TSS, pH, total sugar and reducing sugar increased whereas titrable acidity and ascorbic acid content decreased during the storage period.

scholarly journals Effect of Picking Dates on Physico-Chemical Characteristics of Karonda (Carissa Carandas L.) Cultivars

2019 ◽  
Author(s):  
Suneeta Singh ◽  
A. K. Saxena
Keyword(s):  
Ascorbic Acid ◽  
Fruit Set ◽  
Block Design ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Treatment Combination ◽  
Physico Chemical

An experiment was carried out during 2017-18 at Department of Horticulture, School of Agricultural Sciences, District Dehradun, Uttarakhand to see the effect of picking dates on physico-chemical characteristics of Karonda cultivars. The treatments comprised three different dates of picking of berries (40, 60 and 80 Days after fruit set) and three cultivars viz Pant Manohar, Pant Sudarshan and Pant Suvarna. All the 9 treatment combinations were laid out in a 3 x 3 factorial randomized block design with 3 replications. Observations were recorded at three different picking dates. The treatment combination C3D3 (Pant Suvarna + 80 Days after fruit set) was found better in terms of moisture, total soluble solids, reducing sugar, non-reducing sugar, total sugar, titratable acidity, ascorbic acid, phosphorous, calcium and iron content i.e. maximum moisture content (89.41%), highest TSS (8.53ºBrix), highest reducing sugar (6.20%), highest non-reducing sugar (2.03%), highest total sugar (8.33%), highest iron (6.74 mg/100g), maximum ascorbic acid (12.06 mg/100g) and lowest titratable acidity (1.74%), followed by C1D3 (Pant Manohar + 80 Days after fruit set) and C2D3 (Pant Sudarshan + 80 Days after fruit set). The treatment combination C3D2 (Pant Suvarna + 60 Days after fruit set) recorded maximum pectin content.

scholarly journals Post Harvest Assessment and Nutritional Evaluation of Different Cultivars of Taro (Colocasia esculenta L. Schott) Grown in the Alluvial Soils of West Bengal, India

2021 ◽  
pp. 1-9
Author(s):  
Manisha Ch. Momin ◽  
Alemmoa R. Jamir ◽  
Surajit Mitra
Keyword(s):  
Ascorbic Acid ◽  
Specific Gravity ◽  
Moisture Content ◽  
Dry Matter ◽  
West Bengal ◽  
Titratable Acidity ◽  
Matter Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Dry Matter Content

Aims: The aim of the study was to evaluate the nutritional content of various cultivars of taro acquired from All India Co-ordinated Research Project (AICRP) on tuber crops. Study design:Completely randomized design (CRD) at 5% level of significance. Place and duration of study: Department of Post Harvest Technology, faculty of Horticulture, Bidhan Chandra KrishiViswavidyalaya, West Bengal, India, between December 2019 and February 2020. Methodology: 8 cultivars of taro were evaluated for their nutritional contents in this study and their physical attributes such as cormel girth, length, specific gravity, number of cormels per plant and weight of cormel as well as yield per hectare was calculated. Chemical attributes such as titratable acidity, starch, ascorbic acid, total phenol and total sugar as well as reducing sugar content in each cultivar was also studied. Results: Analysis of variance showed significant variation among all the tested cultivars. Moisture content, total sugar and starch was recorded to be highest in the cultivar TTR-17-6 (72.233 %, 5.007 % and 31.805 % respectively). Total phenol (188 mg GAE 100 gm-1) and reducing sugar (2.817%) was found to be highest in TTR-17-5. Total soluble solids was highest in TTR-17-7 (3.867 0Brix). Dry matter content was highest in TTR-17-4 (37.333 %) and ascorbic acid was highest in TTR-17-2 (70.093 mg 100 gm-1). Conclusion: The eight cultivars of taro studied were found to be rich in sugars, ascorbic acid, total phenols and starch. They were observed to vary in cormel girth, length, weight, specific gravity, yield, moisture, dry matter content, TSS and titratable acidity. The cultivar TTR-17-6 was found to be very high in starch, total sugar and moisture content. Therefore, this cultivar may be of considerable importance in ameliorating malnutrition in poorly resourced areas of the developing countries. Cultivar TTR-17-2 was found to be high in ascorbic acid and hence can be further used by the plant breeders to develop more cultivars of taro that are rich in such phytochemicals.

scholarly journals Preparation and Evaluation of Pear and Grapes Blended Leather

2021 ◽  
Vol 64 (2) ◽  
pp. 182-191
Author(s):  
Ishtiaq Ahmad ◽  
Aysha Riaz ◽  
Arsalan Khan ◽  
Syed Sohail Shah ◽  
Falak Naz Shah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Randomized Design

Pear pulp and grapes juice were used in different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) for the preparation of leather. The treatments were prepared with different concentration of pulp and constant level of sucrose and preservatives. The experiment was laid out in a complete randomized design (CRD). The effects of storage and treatments were studied for three months of storage with an interval of 15 days. Various parameters such as moisture, percent acidity, total soluble solids, water activity, ascorbic acid content, reducing sugar, non-reducing sugar and sensory attributes i.e. colour, taste, texture and overall acceptability were studied. Significant differences were observed in all the studied parameters. A decrease was recorded in moisture (16.02 to 13.76%), ascorbic acid content (13.21 to 6.64 mg/100g), non-reducing sugar (67.02 to 64.76%) and water activity (0.50 to 0.45), while an increase was recorded in titratable acidity (0.88 to 1.01%), TSS (76.68 to 79.05 °brix) and reducing sugar (11.43 to 11.85%). Base on organoleptic evaluation T3 was found most acceptable during storage. The combination of 70% pear pulp and 30% grapes juice for leather preparation proved to be the best combination in terms of extending the shelf life and improving the quality of pear and grapes blended leather during storage.    

scholarly journals Effect of Ethephon on ripening and postharvest quality of mango

2019 ◽  
Vol 44 (3) ◽  
pp. 453-467
Author(s):  
AA Sabuz ◽  
MGF Chowdhury ◽  
MM Molla ◽  
MHH Khan ◽  
M Miaruddin
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Residue Level ◽  
Total Sugar ◽  
Total Carotenoid ◽  
Oxide Production ◽  
Yellow Color ◽  
And Control

The experiment was conducted at the laboratory of Postharvest Technology Division, BARI to evaluate the effect of postharvest application of 6 concentrations (0, 250, 500, 750, 1000 & 10000 ppm) of ethephon on ripening and postharvest qualityof mango (cv. Langra) fruits harvested at mature green stage on 3rdweek of June in 2011 and 2012. The treated fruits were assessed for physiological changes such as ripening %, weight loss (%), biochemical aspects such as TSS (0Brix), titratable acidity (%), reducing sugar (%), total sugar (%), ascorbic acid content (mg/100g), total carotenoids (μg/100g), carbon di oxide production (ml/g fruit) and residual level of the applied ethephon during storage period. The observations were recorded at 2 days interval during 6 days storage at ambient condition (23±2°C with 80±5% RH). Complete yellow color (full ripe) was developed on the fruits treated with 500-1000 ppm ethephon at 4 days of storage while yellowish green and greenish yellow color was developed on 250 ppm treated and control fruits, respectively, and 10000 ppm ethephon treated fruits overripened at this period. At 6 days of storage, 250 ppm ethephon treated fruits got ripen and 500-1000 ppm ethephon treated fruits overripened whereas 10000 ppm treated fruits got rotten and control one was still unripe. Irrespective of ethephon treatments, weight loss of fruits, TSS, reducing sugar, total sugar, carbon di oxide production and total carotenoid showed increasing trends upto 6 days whereas titratable acidity, ascorbic acid and residue level of ethephon showed decreasing trends in both years. At 4 days of storage, 750-1000 ppm ethephon dipped fruits induced uniform attractive yellow color while untreated control fruits remained yellowish greenish (unripe) even after 6 days of storage. At 6 days of storage TSS, reducing sugar, toatal sugar, ascorbic acid and total carotenoid content were found maximum in 750-1000 ppm treated fruits compared to 250-500 ppm treated fruits. The residue level of ethephon in mango fruits treated with ethephon concentrations (250-1000 ppm) at 6 days of storage was found below 2 ppm (0.1 1ppm-0.54 ppm), which is safe for human consumption. Therefore, mangoes ripened by using ethephon @ 750-1000 ppm can be consumed safely without any health risk. Bangladesh J. Agril. Res. 44(3): 453-467, September 2019

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 Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

2012 ◽  
Vol 32 (2) ◽  
pp. 223-227
Author(s):  
Aynur Batkan ◽  
Akif Kundakçi ◽  
Bülent Ergönül
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Reducing Sugar ◽  
Refrigerated Storage ◽  
Holding Period ◽  
Ph Values ◽  
Chemical Attributes

In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).

Development of Garcinia Atroviridis (Asam Gelugur) during Fruit Growth

2020 ◽  
Vol 73 (1) ◽  
pp. 12-20
Author(s):  
O. Nur Allisha ◽  
O. Zaulia ◽  
M. A. I. Mohd Shukri ◽  
M. N. Suriani ◽  
G. Nur Syafini ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Fruit Development ◽  
Fruit Set ◽  
Health Benefit ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Solid Content ◽  
Soluble Solid Content ◽  
Visual Appearance ◽  
Dried Fruit

Asam gelugur (Garcinia atroviridis Griff ex. T. Anderson) in Malaysia normally used as dried fruit for ingredients in the food. Dried G. atroviridis also used for medicinal and health benefits food. Recently, G. atroviridis become more popular when RandD found that this fruit has high hydroxy acetic acid (HCA) (to reduce cholesterol and fat, slimming agent), high antioxidant content, anti-bacteria, anti-tumour, manage high blood pressure etc. This fruit was processed as health benefit foods and also as supplement and healthy drink. This traditional plant also proven can be planted on a commercial scale and give promising income to entrepreneurs. Therefore, a study on this plant also given priority. Study on different maturity stages is important to understand the development of fruit and to determine suitable harvesting stage as a guideline for harvesting and processing. Therefore, this study were carried out by tagging the fruit from flowering until the fruit set, matured and ripen stage. From the observation, fruit at age 85 days after flowering seem started matured and they were picked at every 5 days and analysed until day 125 when fruit were overripe and drop from tree. Fruit were analysed on physical (visual appearance, firmness, lightness, chroma, hue) and chemical (pH, total titratable acidity (TTA), ascorbic acid, soluble solid content (SSC) changes. Result showed that SSC of G. atroviridis were range from 6.13 – 7.73. SSC of G. atroviridis maintain during development and significantly increased after 120 days. Acidity (TTA) of G. atroviridis were very high (3.83 – 4.60 mg/100g). TTA significantly low at day 90 and 120 after fruit set, compare to other stages. Ascorbic acid content of G. atroviridis is considered low (0.77 – 1.35 mg/100g). pH of G. atroviridis is very low at 2.41 -2.60. This considered too low compared to other fruits. pH and ascorbic acid of G. atroviridis is fluctuated during the development of fruit from 85 to 125 day after flowering. Skin lightness increased significantly from day 85 to 100, maintain until day 110 and significantly decreased until day 125. Flesh lightness maintain during fruit development. Skin chroma maintain from day 85 to day 105, significantly increased after day 105 to 110, maintain until day 115 and significantly decreased thereafter. Flesh chroma remain un-change during fruit development from day 85 to day 120, but slightly increased from day 120 to until day 125. Skin hue maintain from day 85 to day 95, significantly decreased after day 100 to 110, significantly increased until day 115 and maintain thereafter. Flesh hue remain un-change during fruit development from day 85 to day 125. Firmness of G. atroviridis maintain during development, 19.35 – 23.25 N, but significantly higher at 125 days after flowering, 25.32 N.

scholarly journals Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam

2017 ◽  
Vol 60 (2) ◽  
pp. 92-101
Author(s):  
Ishfaq Ahmed ◽  
Shermat Ullah ◽  
Arsalan Khan ◽  
Muhammad Ayub ◽  
Baber Shamrez ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Reducing Sugars ◽  
Storage Period ◽  
Sensory Attributes ◽  
The Other ◽  
Overall Acceptability ◽  
And Storage ◽  
Statistical Results

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

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