scholarly journals POSTHARVEST BEHAVIOR OF GREEN AND WHITE ASPARAGUS

HortScience ◽  
1992 ◽  
Vol 27 (11) ◽  
pp. 1175g-1175
Author(s):  
A.R. Gonzalez ◽  
T. Wang ◽  
D.J. Makus ◽  
A. Mauromoustakos
Keyword(s):  
Ascorbic Acid ◽  
Total Phenolics ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Chlorophyll ◽  
Green Color ◽  
Total Chlorophyll Content ◽  
Respiration Rates ◽  
Significant Difference ◽  
Green Asparagus

Respiration and quality changes were measured in white and green asparagus stored at 20°C. Green asparagus had a higher respiration rate and weight loss than white. Respiration rates decreased and stabilized after 2 days storage in both green and white asparagus. Total phenolics and pulp pH were higher in green than in white asparagus. No significant difference was observed in titratable acidity. Total phenolics and pH decreased while titratable acidity increased during storage of both types of asparagus. Ascorbic acid levels were higher in green spears but soluble solids were higher in white spears. Both ascorbic acid and soluble solids decline during storage. Total chlorophyll content of green asparagus decreased during storage. White asparagus had little chlorophyll. Green color, measured by CDM –a values, followed the same pattern as total chlorophyll.

scholarly journals BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
GABRIELA NIEMEYER REISSIG ◽  
LISIANE PINTANELA VERGARA ◽  
RODRIGO CEZAR FRANZON ◽  
ROSANE DA SILVA RODRIGUES ◽  
JOSIANE FREITAS CHIM
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenols ◽  
Total Carotenoids ◽  
Added Sugar ◽  
Added Sugars ◽  
Significant Difference

ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.

scholarly journals Influence of Putrescine Application on Storability, Postharvest Quality and Antioxidant Activity of Two Iranian Apricot (Prunus armeniaca L.) Cultivars

2013 ◽  
Vol 5 (2) ◽  
pp. 212-219 ◽  
Author(s):  
Gholamhossein DAVARYNEJAD ◽  
Mehdi ZAREI ◽  
Elham ARDAKANI ◽  
Mohamad Ebrahim NASRABADI
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Ascorbic Acid ◽  
Total Phenolics ◽  
Titratable Acidity ◽  
Maturity Index ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Postharvest Storage ◽  
Total Soluble Solids

The limited postharvest storage life of apricot is the focus of this study. Presenting a solution to improve the postharvest storage of studied apricot cultivars is the goal. Studding the effect of different concentration of postharvest putrescine on quality attributes and antioxidant activity of two apricot cultivars during storage is the approach taken. The two apricot cultivars (‘Lasgerdi’ and ‘Shahrodi’) were harvested at the commercial ripening stage, and fruits were immerged in 1, 2, 3 and 4 mM putrescine as well as distilled water (control) for 5 min, then fruits were packed in boxes with polyethylene cover and stored at 4°C and 95% relative humidity for 20 days. The changes in weight loss, fruit firmness, total soluble solids, titratable acidity, pH, maturity index, ascorbic acid, total phenolics and antioxidant activity were estimated after 0, 5, 10, 15 and 20 days during storage. The results showed that the weight loss, total soluble solids, pH and maturity index increased significantly while the fruit firmness, titratable acidity, ascorbic acid, total phenolics and antioxidant activity decreased significantly during storage for both cultivars. During storage, a significant difference between control and putrescine treatments in all measured parameters is observed. The putrescine treatments reduced significantly the weight loss and maintained their firmness. In this condition, the highest and lowest of titratable acidity, ascorbic acid, total phenolics and antioxidant activity were observed in treatments of 4 mM putrescine and control, respectively. The data revealed that the quality of apricot fruits was improved by the use of putrescine treatment due to its effect on delaying the ripening processes.

scholarly journals INFLUENCE OF COVERAGE BASED ON BIOPOLYMERS ON THE MATURATION OF CAGAITA (Eugenia dysenterica DC.)

2020 ◽  
Vol 7 (2) ◽  
pp. 62-65
Author(s):  
Aline Jordane Braz ◽  
Letícia De Paula Nascente ◽  
Nayara Canedo Corrêa ◽  
Rodrigo De Almeida Rocha ◽  
Eli Regina Barbosa de Souza ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Structural Integrity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Main Indicator ◽  
Significant Difference ◽  
Protein Coating ◽  
Loss Of Mass ◽  
Eugenia Dysenterica

The cagaita is a native fruit of the cerrado, of high perishability, and for postharvest conservation of the fresh fruit, methods are used to increase its life cycle. In the present study, edible coatings are used, a technique that aims to control the loss of mass through transpiration reduces gas exchange, increases the shelf-life, improves the appearance, preserves the structural integrity and mechanical properties. The study aims to evaluate the influence of coatings based on biopolymers on the maturation of cagaita during storage. The factorial scheme 3 x 4 was used, with three treatments - without coating, polysaccharide coating and protein coating, four evaluation points - with an interval of 2 days, stored at 25 ºC. The fruits were submitted to weight loss, pH, titratable acidity, soluble solids, and ascorbic acid evaluations. There was no influence of the time factor in the present study, and for titratable acidity, ascorbic acid, soluble solids, and pH, there was no significant difference between treatments. Observing the content of soluble solids, the main indicator of ripeness, which varies from 5 to 7 ºBrix, it was concluded that the fruits did not ripen.

scholarly journals The Effect of Post-Harvest Storage on the Physicochemical Properties and Phytochemical Content of Queen Garnet Plum

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 99
Author(s):  
Gethmini Kodagoda ◽  
Michael E. Netzel ◽  
Yasmina Sultanbawa ◽  
Tim O’Hare ◽  
Hung T. Hong
Keyword(s):  
Storage Temperature ◽  
Total Phenolics ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physiochemical Properties ◽  
Phytochemical Content ◽  
Prunus Salicina ◽  
Significant Difference ◽  
Storage Temperatures

The Queen Garnet Plum (QGP), a cultivar of Japanese plum (Prunus salicina Lindl.), was developed as a high anthocyanin plum in a Queensland Government breeding programme. Anthocyanins have been associated with various health attributes, including diabetes control, cardiovascular disease prevention and anti-inflammatory activity. This study was aimed at identifying the changes in physiochemical properties and important phytochemicals of QGP when stored under two storage temperatures. QGP from two growers were stored at 4 and 23 oC for 0, 4, 7, 10 and 14 days. At the end of each storage period the peel, outer flesh (up to 7 mm from the peel) and inner flesh were separated and analysed for chroma, total soluble solids (TSS) and titratable acidity (TA). The grower source had a significant effect on the measured parameters when considered as a covariate. Chroma values of the peel, inner and outer flesh were significantly (P < 0.05) different at 4 and 23 oC, after 14 days. There was no significant difference in the inner flesh TSS (IF-TSS) and outer flesh TSS (OF-TSS) between the different storage temperatures, but compared to day 0, after 14 days IF-TSS and OF-TSS were significantly (P < 0.05) lower. TA of the inner and outer flesh were significantly (P < 0.05) different at the two storage temperatures, but only the inner flesh TA was significantly (P < 0.05) different after 14 days. Further analysis is in progress for anthocyanins, total phenolics, carotenoids, folates and vitamin C. The current study indicates that QGP is climacteric and grower source, storage temperature and time as well as tissue can significantly affect the studied physicochemical parameters.

scholarly journals CARACTERIZAÇÃO E QUALIDADE DE FRUTOS DE LIMÃO ‘GALEGO’

2018 ◽  
Vol 14 (4) ◽  
pp. 10-19
Author(s):  
José Roberto Chaves Neto ◽  
Silvanda de Melo Silva ◽  
Luana Ferreira dos Santos
Keyword(s):  
Ascorbic Acid ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Family Farms ◽  
Juice Yield ◽  
Significant Difference ◽  
Maturation Stages ◽  
Fruit Mass ◽  
Acid Reduction

The objective of this work was to evaluate the physical and physicochemical characteristics of lemon ‘Galego’(Citrus aurantifolia Swingle) in different maturation stages, from family farms in Matinhas, PB, Brazil. For the physical evaluations were considered, the length and diameter of the fruit; fresh fruit mass and juice yield; already for the physical-chemical evaluations of the pulp of the fruits was submitted to the determinations of the pH; soluble solids (SS); titratable acidity (TA); soluble solids /titratable acidity ratio (SS/AT) and ascorbic acid. There was a significant difference between the maturation stages for the variables diameter, fresh mass and juice yield, titratable acidity and ascorbic acid. Lemon fruits presented increase in pulp diameter and yield, titratable acidity and ascorbic acid reduction. pH, soluble solids and SS/AT ratio did not vary with the advancement of maturation. Based on the aspects of quality evaluated, the lemon ‘Galego’from Matinhas, PB, Brazil presents satisfactory quality for the market.

Yield and evaluation of F1 tomato hybrids incorporating the non-ripening nor gene

1983 ◽  
Vol 23 (120) ◽  
pp. 106 ◽  
Author(s):  
WB McGlasson ◽  
JB Sumeghy ◽  
LL Morris ◽  
RL McBride ◽  
DJ Best ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
F1 Hybrids ◽  
Parental Genotype ◽  
Ripe Fruit ◽  
Heterozygous Condition ◽  
Ripe Stage ◽  
Colour Development

F1 hybrids of the nor non-ripening mutant tomato in different genotypic backgrounds were evaluated between 1978-81. The nor gene in the heterozygous condition delayed the start of ripening by a few days, increased the interval between breaker and the table ripe stage to 10 d at 21�C compared with 6 d for fixed cultivars and increased the storage life of ripe fruit at 21�C by about 50%. The retention of firmness by ripe fruit of the hybrids was affected by parental genotype. Fruit of some hybrids was firmer or as firm as fruit of the hard commercial Flora-Dade but others were much softer. A major problem with fruit of F1 nor hybrids was poor colour development. The fruit ripened to an orange-red colour, and strains with green shoulders developed an unattractive yellow on the shoulders. This deficiency was most pronounced in fruit picked before the appearance of red colour. The best hybrid found in this study was 75T10-1 x nor backcross 4 or 5 Heinz 1350. Fruit size, soluble solids, pH, titratable acidity, total ascorbic acid levels and acceptability except external colour of table ripe fruit appeared to be influenced by the parental genotype rather than by the nor gene. Since there were marked differences between hybrids with different genotypic backgrounds, it should be possible to breed nor hybrids with improved colour and firmness.

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 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 PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

2015 ◽  
Vol 28 (4) ◽  
pp. 244-252 ◽  
Author(s):  
LUÍS GOMES DE MOURA NETO ◽  
ÉRICA MILO DE FREITAS FELIPE ROCHA ◽  
MARCOS RODRIGUES AMORIM AFONSO ◽  
SUELI RODRIGUES ◽  
JOSÉ MARIA CORREIRA DA COSTA
Keyword(s):  
Ascorbic Acid ◽  
Spray Drying ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Titratable Acidity ◽  
Color Appearance ◽  
Soluble Solids ◽  
Tropical Fruits ◽  
Physicochemical Composition ◽  
Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

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