scholarly journals 720 PB 432 THE EFFECT OF APPLYING CALCIUM ON THE RIPENING OF MANGO FRUITS (Mangifera indica L)

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 536c-536
Author(s):  
Judith Zambrano ◽  
Juan Manzano
Keyword(s):  
Ascorbic Acid ◽  
Mangifera Indica ◽  
Quality Parameters ◽  
Total Sugar ◽  
Soluble Solids ◽  
Mango Fruit ◽  
Total Soluble Solids ◽  
Titrable Acidity ◽  
Postharvest Application ◽  
Significant Difference

The effect of applying Ca++ in two forms: infiltration and dipping on mango fruit cv `Haden' was investigated. This effect was evaluated by measuring some quality parameters in the flesh and in the skin of the fruit. It was found that postharvest application of Ca++ extent the storage life of the fruit by a week. This fact, together with the results obtained from the quantification of sugars, ascorbic acid, total soluble solids alcohol. insoluble solids, starch and titrable acidity seem to indicate that the application of Ca++ delays slightly the process associated with ripeness. Furthermore, no significant difference between the two forms of Ca++ applied was found, except for the amount of ascorbic acid and total sugar. Finally, dipping application of Ca++ is easier than infiltration and it is therefore suggested.

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 Provitamin A and Vitamin C Contents of Several Varieties of Mango (Mangifera indica L.) Grown in Puerto Rico

1969 ◽  
Vol 53 (2) ◽  
pp. 100-105
Author(s):  
L. M. Iguina de George ◽  
A. L. Collazo de Rivera ◽  
J. R. Benero ◽  
W. Pennock
Keyword(s):  
Ascorbic Acid ◽  
Puerto Rico ◽  
Vitamin C ◽  
Reducing Sugars ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Provitamin A ◽  
Pulp Yield ◽  
Visual Evaluation ◽  
Titrable Acidity

The chemical composition of 30 mango varieties from the Fortuna Substation in the Southern Region of Puerto Rico was studied. The proportion of peel, pulp, and seed, as well as the moisture content, total and soluble solids, ascorbic acid, total and reducing sugars, pH, total titrable acidity, and ß-carotene were determined for each variety. Of these varieties, the Edward gave the highest pulp yield; and the Julie and the Francisque had the highest vitamin C values, providing the MDR with 200 g. of pulp. The Carrie, Palmer, Paheri, Adams, Zill, Edward, and Sensation surpassed the MDR of 5,000 I.U. for vitamin A, with the Carrie showing the highest with 7,9001. U. per 100 g. of pulp. Six of these varieties were again analyzed the following year. The resulting differences between the same varieties in the 2 years that they were analyzed could be attributed to an error in the visual evaluation of the degree of ripeness of the fruit at harvesttime.

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 Prevention of browning reaction in banana jam during storage by physical and chemical treatments

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 55-62
Author(s):  
S. Aimi Azira ◽  
W.I. Wan Zunairah ◽  
M. Nor Afizah ◽  
Nor-Khaizura M.A.R. ◽  
Radhiah S. ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Room Temperature ◽  
Hot Water ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Sodium Metabisulphite ◽  
Chemical Treatments ◽  
Browning Reaction ◽  
Significant Difference

Bananas are fruits that quickly turn brown after being peeled or cooked. The browning reaction reduces the quality of the appearance and shelf life of banana jam. Therefore, this study was aimed to evaluate the effect of chemical blanching and anti-browning agents on reducing browning reactions and maintaining the quality of banana jam during storage. In this study, Musa paradisiaca cv. Nipah was used to produce banana jam. The banana jam was prepared using three different treatments. The first treatment was prepared without hot water blanching treatment and with the addition of ascorbic acid and sodium metabisulphite. The jam was prepared with banana pulp, sugar, citric acid, and pectin. This treatment act as a control. The banana jam for the second and third treatments was prepared using the same ingredients as treatment one. In the second treatment, the sliced banana was blanched in hot water (80°C) for 10 mins, whereas in treatment three, the banana slices were dipped into 1.5% of ascorbic acid solution at 80°C for 10 mins. During the cooking process, 0.1% of sodium metabisulphite was added into the jam, for treatments two and three. The jam was cooked until the temperature reached 105°C and the total soluble solids range from 68 - 70°Bx. The banana jam was filled in glass jars, sterilized in a hot water bath at 80°C for 10 mins, cooled to 27°C (room temperature) before being stored at room temperature. The analysis observed were pH, total soluble solids, titrable acidity, colour, browning index, and textural properties. The samples were stored at room temperature for 60 days. The observations were made every 15 days for two months. After 60 days of storage, all treatments showed positive changes and a significant difference (p<0.05) in physicochemical and texture analyses. Overall, hot water blanching and chemical treatments significantly reduced the browning reaction in the banana jam. Therefore, treatment three had the best ability to slow down the browning reaction and deterioration rate of banana jam during room temperature storage.

scholarly journals Influence of packing material and storage conditions on quality and sensory attributes of Palmyrah (Borassus flabellifer L.) tender fruit endosperm.

2020 ◽  
pp. 581-590
Keyword(s):  
Cold Storage ◽  
Reducing Sugars ◽  
Chemical Properties ◽  
Storage Conditions ◽  
Packing Material ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Titrable Acidity ◽  
Significant Difference ◽  
And Storage

The study was focused to determine the effect of packing material and storage conditions on the physio-chemical changes that occurs during the storage life of the palmyrah tender fruit endosperm (nungu). The experiment was conducted in completely randomized factorial design with two factors at unequal levels and replicated thrice. LDPE 50 micron pouch, HDPE 50 micron pouch and aluminium foil pouch were the packing material and ice box, cold storage at 2oC, cold storage at 4oC and refrigerated storage were the storage conditions used during the period of investigation. During the storage the physico-chemical properties like total soluble solids, pH and reducing sugars followed an increasing trend upto 6th day. Whereas, this highest browning and titrable acidity content were recorded upto 8th day of storage. Significant difference for physicochemical properties viz., maximum total soluble solids (7.16oBrix), reducing sugars (5.41%), minimum titrable acidity (0.418%) and browning (0.026%) were recorded when palmyrah tender fruit endosperm was packed in LDPE 50 micron pouch. Similarly, the maximum total soluble solids (8.94oBrix), reducing sugars (5.39%), minimum titrable acidity (0.429%) and browning (0.028%) were recorded when palmyrah tender fruit endosperm was stored in cold storage at 2oC. Superiority for sensory evaluation was reported for nungu packed in LDPE 50 micron and stored in cold storage at 2oC upto the end of the shelf life i.e., 8th day.

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 Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Development and Evaluation of Whey-based Herbal Beverages as Health Drink

2021 ◽  
Vol 108 (March) ◽  
pp. 1-5
Author(s):  
Kanchana N ◽  
◽  
Veeranan Arun Giridhari V ◽  
Vijayalakshmi R ◽  
◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Attributes ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Protein G ◽  
Total Soluble Solids ◽  
Sensory Acceptability ◽  
Titrable Acidity ◽  
Physical Chemical ◽  
The Cost

The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of whey-based herbal drinks. Among the three variations, whey-based jaljeera drink (H3) scored the highest sensory acceptability. The pH, titrable acidity (% citric acid), total soluble solids (⁰Brix), lactose (g/100g), protein (g/100g), fat (g/100g), total reducing sugar (g/100g), total sugar (g/100g), calcium (mg/100g), ascorbic acid (mg/100g) and total phenol (mgGAE/100g) of whey-jaljeera drink (H3) were 5.24, 0.21, 12.0, 2.78, 0.46, 0.30, 3.43, 14.43, 55.27, 0.12 and 14.26, respectively. The sensory attributes retention was high in glass (P2) compared to PET (P1). The sensory attributes were gradually decreased during the storage of room temperature (R1) than refrigerated temperature (R2). The cost of the formulated whey brahmi drink, whey mint drink, and whey jaljeera drinks were Rs.18.33/250ml, Rs.20.20/250ml and Rs.14.75/250ml, respectively. The study concluded that nutritionally rich whey-based herbal drinks can be recommended to all group of people.

scholarly journals Effect of ethrel spray on the ripening behaviour of mango (Mangifera indica L.) variety 'Dashehari'

2017 ◽  
Vol 9 (3) ◽  
pp. 1619-1623 ◽  
Author(s):  
P. S. Gurjar ◽  
A.K. Verma ◽  
Abhay Dikshit ◽  
D. K. Shukla
Keyword(s):  
Mangifera Indica ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Carotenoids ◽  
Yellow Colour ◽  
Temperature Changes ◽  
Titrable Acidity ◽  
Physico Chemical ◽  
Colour Development ◽  
Increasing Trends

An experiment was carried out to investigate the effect of post harvest spray of different concentrations (100, 200, 400, 600 and 800 ppm) of ethrel (2-chloroethyl phosphonic acid) on ripening and colour development in ‘Dashehari’ mango fruits harvested in second week of June, 2015. The treated fruits were assessed for physico-chemical parameters such as physiological loss in weight (%), firmness (Kg/cm2), TSS (°Brix), titrable acidity (%), total carotenoids (mg/100g) and peel chlorophyll (mg/100g) and observations were recorded at 2 days interval during 8 days storage at ambient temperature. Changes in total soluble solids (8.5 to 23.23° Brix), total carotenoids (0.807 to 7.12 mg/100g) and PLW (14.58%) showed increasing trends up to 8 days during storage whereas fruit firmness (8.5 to 0.68 Kg/cm2), titrable acidity (1.26 to 0.08%) and total peel chlorophyll (5.2 to 0.14 mg/100g) showed decreasing trends. At the end of the storage period for 8 days, Ethrel spray at 600 ppm induced uniform ripening with attractive yellow colour within 4 days while untreated control fruits failed to ripen uniformly and remain light green even after 8 days of storage. Ripening advances by 4 days in fruits sprayed with 600 ppm ethrel com-pared to unsprayed control fruits.

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