scholarly journals Thymol and Acetic Acid Vapors Reduce Postharvest Brown Rot of Apricots and Plums

HortScience ◽  
2002 ◽  
Vol 37 (1) ◽  
pp. 151-156 ◽  
Author(s):  
W.T. Liu ◽  
C.L. Chu ◽  
T. Zhou
Keyword(s):  
Acetic Acid ◽  
Brown Rot ◽  
Titratable Acidity ◽  
Prunus Armeniaca ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Colony Diameter ◽  
In Vivo Experiments ◽  
Prunus Salicina

Fumigation with 1 mg·L-1 of thymol vapor retarded mycelial growth of Monilinia fructicola (G. Wint.) Honey. Mean colony diameter was reduced from 49 mm in the control to 13 mm when the conidia were cultured on potato dextrose agar. Fumigation of apricots (Prunus armeniaca L.) with 2 mg·L-1 of thymol vapor reduced the germination of M. fructicola conidia to 2% compared with 98% on untreated fruit. Microscopic observations showed that the spores fumigated with thymol were shrunken and had collapsed protoplasts. In in vivo experiments, surface-sterilized apricots and plums (Prunus salicina L.) were inoculated with conidia of M. fructicola by applying 20 μL of a spore suspension to wounds on the fruit, and then were fumigated with thymol or acetic acid. The incidence of brown rot was reduced to 3% and 32% when `Manch' apricots were fumigated with thymol or acetic acid at 5 mg·L-1, respectively, compared with 64% incidence in untreated fruit. Fumigation of `Violette' plums with thymol or acetic acid at 8 mg·L-1 reduced brown rot from 88% in the control to 24% and 25%, respectively. Fumigation of `Veeblue' plums with thymol at 4 mg·L-1 reduced brown rot from 56% in the control to 14%. Fumigation of apricots with thymol resulted in firmer fruit and higher surface browning, but total soluble solids and titratable acidity were not affected. Fumigation of plum with thymol resulted in higher total soluble solids, but firmness and titratable acidity were not affected. Thymol fumigation caused phytotoxicity on apricots but not on plums.

scholarly journals Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 16
Author(s):  
Priscila Donatti Leão Alvarenga ◽  
Christiane Mileib Vasconcelos ◽  
Jackline Freitas Brilhante de São José
Keyword(s):  
Acetic Acid ◽  
Peracetic Acid ◽  
Storage Time ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Fresh Matter ◽  
Total Soluble Solids ◽  
Total Titratable Acidity

This work evaluated the application of organic acids (acetic and peracetic acid) and ultrasound as alternative sanitization methods for improving the microbiological and physicochemical qualities of strawberries. A reduction of up to 2.48 log CFU/g aerobic mesophiles and between 0.89 and 1.45 log CFU/g coliforms at 35 °C was found. For molds and yeasts, significant differences occurred with different treatments and storage time (p < 0.05). Ultrasound treatments in combination with peracetic acid and acetic acid allowed a decimal reduction in molds and yeasts (p < 0.05). All evaluated treatments promoted a significant reduction in the Escherichia coli count (p < 0.05). Scanning electron microscopy revealed fragmented E. coli cells due to treatment with acetic acid and ultrasound. Storage time significantly affected pH, total titratable acidity, total soluble solids and the ratio of the total titratable acidity to the total soluble solids (p < 0.05). Anthocyanin content did not change with treatment or time and generally averaged 13.47 mg anthocyanin/100 g of strawberries on fresh matter. Mass loss was not significantly affected by the applied treatments (p > 0.05). The combination of ultrasound and peracetic acid may be an alternative to chlorine-based compounds to ensure microbiological safety without causing significant changes in the physicochemical characteristics of strawberries.

scholarly journals Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages

2019 ◽  
Vol 41 (3) ◽  
Author(s):  
Martha del Pilar López Hernández ◽  
Jenifer Criollo Núñez ◽  
María Soledad Hernández Gómez ◽  
María Denis Lozano Tovar
Keyword(s):  
Acetic Acid ◽  
Titratable Acidity ◽  
Acetic Acid Bacteria ◽  
Soluble Solids ◽  
Pichia Kudriavzevii ◽  
Total Soluble Solids ◽  
Maturity Stages ◽  
Stage 4 ◽  
Colony Forming Units ◽  
Bacillus Tequilensis

Abstract The physicochemical and microbiological dynamics during the fermentation phase of the CCN51 cocoa material was evaluated in three maturity stages (stage 2: 130-152 days after anthesis (DAA), stage 3: 153-174 DAA, and stage 4: 175-196 DAA). Through the microfermentation technique, the physicochemical variables (pH, titratable acidity, total soluble solids, and fermentation index) were monitored every 24 hours. The microbiological dynamics were evaluated by counting the colony forming units (CFU) in a plaque, quantifying three types of microorganisms (Bacillus, acetic acid bacteria and yeasts). In the three maturity stages assessed, a decrease in the pH of the beans was observed as the fermentation progressed; between 72 and 96 hours after fermentation, the pH of stage 4 beans was different from stages 2 and 3. Simultaneously, an increase in the pH of the pulp was observed without differences between the stages. Brix degrees did not show statistical differences between stages, however, the values of total soluble solids showed that the microorganisms present in stage 3 were more effective in metabolizing these in comparison with those of stages 2 and 4. Regarding the fermentation index, stage 4 reached the maximum value (1.35 ± 0.16) at 120 hours, meanwhile stages 2 and 3 reached it at the end of the fermentation (1.35 ± 0.01 and 1.55 ± 0.29, respectively) at 168 hours. The microbiological dynamics in the three cocoa fruit maturity stages evidenced the absence of lactic acid bacteria and the presence of mesophilic aerobic bacilli. Yeasts were present throughout the fermentation in the three maturity stages, being more favored by stage 2, meanwhile, acetic acid bacteria were favored by stage 3. Outstanding microorganism species were characterized molecularly as Pichia kudriavzevii,Bacillus subtilisBacillus megaterium, and Bacillus tequilensis. Stage 3 showed the best characteristics to obtain good quality cocoa.

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 High-density linkage map construction and identification of loci regulating fruit quality traits in blueberry

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Molla F. Mengist ◽  
Hamed Bostan ◽  
Elisheba Young ◽  
Kristine L. Kay ◽  
Nicholas Gillitt ◽  
...  
Keyword(s):  
Linkage Map ◽  
Fruit Quality ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
High Density ◽  
Soluble Solids ◽  
Quality Traits ◽  
Total Soluble Solids ◽  
Fruit Quality Traits ◽  
High Density Linkage Map

AbstractFruit quality traits play a significant role in consumer preferences and consumption in blueberry (Vaccinium corymbosum L). The objectives of this study were to construct a high-density linkage map and to identify the underlying genetic basis of fruit quality traits in blueberry. A total of 287 F1 individuals derived from a cross between two southern highbush blueberry cultivars, ‘Reveille’ and ‘Arlen’, were phenotyped over three years (2016–2018) for fruit quality-related traits, including titratable acidity, pH, total soluble solids, and fruit weight. A high-density linkage map was constructed using 17k single nucleotide polymorphisms markers. The linkage map spanned a total of 1397 cM with an average inter-loci distance of 0.08 cM. The quantitative trait loci interval mapping based on the hidden Markov model identified 18 loci for fruit quality traits, including seven loci for fruit weight, three loci for titratable acidity, five loci for pH, and three loci for total soluble solids. Ten of these loci were detected in more than one year. These loci explained phenotypic variance ranging from 7 to 28% for titratable acidity and total soluble solid, and 8–13% for pH. However, the loci identified for fruit weight did not explain more than 10% of the phenotypic variance. We also reported the association between fruit quality traits and metabolites detected by Proton nuclear magnetic resonance analysis directly responsible for these fruit quality traits. Organic acids, citric acid, and quinic acid were significantly (P < 0.05) and positively correlated with titratable acidity. Sugar molecules showed a strong and positive correlation with total soluble solids. Overall, the study dissected the genetic basis of fruit quality traits and established an association between these fruit quality traits and metabolites.

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

scholarly journals Growth Dynamics and Water Potential Components of Three Summer Squash (Cucurbita pepo L.) Cultivars

2015 ◽  
Vol 43 (2) ◽  
pp. 420-425 ◽  
Author(s):  
Alejo RODRÍGUEZ-BURGOS ◽  
Armando CARRILLO-LÓPEZ ◽  
Tomás OSUNA-ENCISO ◽  
Manuel BÁEZ-SAÑUDO ◽  
Adriana SAÑUDO-BARAJAS ◽  
...  
Keyword(s):  
Water Potential ◽  
Histological Analysis ◽  
Growth Dynamics ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Pressure Potential ◽  
Horticultural Crop ◽  
Total Soluble Solids ◽  
Summer Squash ◽  
Postharvest Life

Summer squash fruit is a horticultural crop that possesses a very short postharvest life due to its high rates of metabolism and transpirationalong with a low cuticle resistance exhibited mainly when the fruit is harvested at horticultural maturity. This research was realized following thefruit growth of the summer squash cultivars: ‘Enterprise’, ‘Pascola’ and ‘Hurakan F1’, whose seeds were germinated in polystyrene trays and theirseedlings were subsequently transferred to pots for optimum growth under greenhouse conditions. Fruits were sampled at 3, 5, 7 and 9 days afteranthesis (DAA). Physical (weight, diameter, and length of fruit), chemical (pH, titratable acidity and total soluble solids), hydric status (water,osmotic and pressure potentials), and histological analysis were done. The highest number of fruits having marketing quality were shown in both‘Pascola’ and ‘Hurakan F1’ cultivars at 7 DAA, whereas, in ‘Enterprise’ was shown at 9 DAA. Marketing quality fruits from the three cultivarsshowed similarities on pH (about 6.6), titratable acidity (TA) decreases in ‘Enterprise’ and ‘Hurakan F1’, whereas total soluble solids (TSS)decreases in ‘Pascola’ and ‘Hurakan F1’ (pJ 0.5). From 3 to 9 DAA, in all cultivars, the water potential was close to -1.0 MPa, the osmoticpotential showed an increasing pattern ranging between -1.59 and -1.15 MPa, and the pressure potential remained in the positive range. Tissuewater stability was histologically related to a well-defined parenchyma tissue showing thin-walled, polygonal, intact and turgid cells during fruitgrowth.

scholarly journals Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening

2019 ◽  
Vol 41 (3) ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Regression Analysis ◽  
Yield Components ◽  
Polynomial Regression ◽  
Principal Component ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Cabernet Sauvignon ◽  
Total Soluble Solids ◽  
Wine Composition

Abstract The rootstock effect on grapevine yield components, grape must and wine composition and wine sensory characteristics were evaluated in previous studies. This experiment carried out over five years had the objective to determine the effect of the rootstock on the evolution of variables related to sugar and acidity contents of the juice during grape ripening. The treatments consisted of Cabernet Sauvignon grapevine grafted on rootstocks such as Rupestris du Lot, 101- 14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel. The berries were sampled during the grape ripening period, on nine dates during the summer of each year. Taken to the laboratory, they were hand crushed and the juice was centrifuged to separate the solid and liquid phase, where the supernatant was then used for physicochemical analyses. The data were submitted to Principal Component Analysis (PCA) and polynomial regression analysis. The main results show that, at grape maturity, the PCA discriminated mainly the juices of CS/101-14 Mgt, CS/SO4 and CS/Gravesac, which had high density, total soluble solids, total soluble solids/titratable acidity ratio and pH, and CS/Dogridge and CS/Fercal, which had high titratable acidity. The density, total soluble solids, titratable acidity, total soluble solids/titratable acidity ratio increased as grape ripened, but the titratable acidity decreased. However, the increase or decrease rates were lower at the end of the grape ripening cycle according to the variable, and the total soluble solids having the highest increase (116.3%) and the titratable acidity the highest decrease (68.3%).

scholarly journals Influence of leafroll on local grapevine cultivars in agroecological conditions of Central Anatolia region

2009 ◽  
Vol 36 (No. 3) ◽  
pp. 97-104 ◽  
Author(s):  
B. Akbaş ◽  
B. Kunter ◽  
D. Ilhan
Keyword(s):  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Central Anatolia ◽  
Mixed Infections ◽  
Virus Diseases ◽  
Total Soluble Solids ◽  
Local Cultivars ◽  
Leafroll Disease

Leafroll is one of the most important virus diseases of vineyards of Central Anatolia region. Grapevine leafroll associated viruses GLRaV-1 and GLRaV-3 are the most frequently encountered viruses related with leafroll disease of grapes. The effect of leafroll disease on yield and fruit quality was studied. The disease caused in the average 31.22% decrease of berry weights and 28.72% reduction in total soluble solids, while titratable acidity was increased by 24.39%. The reaction of local cultivars to mixed infections of GLRaV-1 and GLRaV-3 was evaluated and Parmak, Kara dirmit, Kara gevrek and Gül üzümü cultivars were considered to be the most sensitive local cultivars to GLRaV-1 and GLRaV-3.

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