scholarly journals 1-Methylcyclopropene (1-MCP) Application Influences Citrus Juice Color and Vitamin C Concentration in Postharvest Storage

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 816B-816
Author(s):  
Huating Dou* ◽  
Gary A. Coates
Keyword(s):  
Quality Management ◽  
Relative Humidity ◽  
Vitamin C ◽  
Grapefruit Juice ◽  
Fruit Juice ◽  
Citrus Fruit ◽  
Fruit Color ◽  
Postharvest Quality ◽  
Citrus Juice ◽  
The Third

Influence of 1-MCP application in citrus fruit juice color and vitamin C concentration was determined for `Fallglo' tangerines, `Valencia' oranges, and white `Marsh' grapefruit. MCP was applied at 500 μL·L-1 for `Fallglo', and 1000 μL·L-1 for `Valencia' oranges and `Marsh' grapefruit at 75 °F for 7 hours in a container of 3' × 3' × 3.5' dimension. After three months storage at 40 °F and 93% relative humidity, vitamin C concentration in juice (mg/100 mL) was higher in MCP treated than non-treated `Valencia' oranges (37.1 vs. 30.6) and `Fallglo' tangerines (26.9 vs. 24.0). No difference was found in vitamin C concentration from `Marsh' grapefruit juice either treated (27.9) or non-treated (28.7) with MCP. Forty percent of vitamin C concentration was lost from one month after packing to the third month in storage for white `Marsh' grapefruit. Vitamin C loss was much slower for tangerines in comparison to grapefruit in postharvest. Juice color was not influenced by the MCP application for `Valencia' oranges while Hue and Chroma were improved in treated fruits for `Fallglo' tangerines and `Marsh' grapefruit compared to non-treated fruits. Applying MCP before degreening reduced vitamin C degradation 6 weeks after packing but not at 12 weeks for `Fallglo' tangerines. However, fruit color was improved at 6 and 12 weeks of storage. These results are important for postharvest quality management of citrus fruit and juice.

scholarly journals POSTHARVEST QUALITY AND CHILLING INJURY OF “SUCCARY” POMEGRANATES AS AFFECTED BY DIFFERENT PACKAGING TYPES

2019 ◽  
pp. 1-11
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Chilling Injury ◽  
Storage Period ◽  
Fruit Weight ◽  
Postharvest Quality ◽  
Harvest Time ◽  
Total Sugars ◽  
Poly Vinyl Chloride ◽  
Cling Film

Fully ripe 'Succary' pomegranate fruits were harvested from a private orchard in Ismailia, Egypt in 2015 & 2016 seasons. The fruits were packed in: 1- freely packed fruits (control) 2- sealed fresh bags of high ethylene absorption (HEA) 3- perforated polyethylene )PPE( 4- polyethylene (PE) film (stretchable cling film) 5- commercial PVC (poly vinyl chloride) pages. All packaging treatments were stored at 5 ºC and 90 – 95% RH for 12 weeks. Samples were taken every 2 weeks followed by 4 days at 20˚C. Fruit weight (g) rind thickness (mm), aril /fruit (%), juice content %, juice colour, SSC, acidity%, total sugars%, total phenols% and vitamin C were evaluated at harvest time. Chilling injury of the fruit was reduced by all packaging types. Changes in acidity, and SSC of the packed fruits were lower than that of freely packed fruits (control) during storage period. Cold storage at 5 °C with packaging treatments would be the best for preserving the freshness and vitamin C, increasing antioxidant activity, reducing chilling injury and maintaining fruit quality. Consequently, the fruits were more commercially acceptable.

scholarly journals Development and Evaluation of an Ultrasonic Humidifier to Control Humidity in a Cold Storage Room for Postharvest Quality Management of Dates

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 949
Author(s):  
Maged Mohammed ◽  
Nashi Alqahtani ◽  
Hamadttu El-Shafie
Keyword(s):  
Quality Management ◽  
Cold Storage ◽  
Cooling System ◽  
Positive Impact ◽  
Droplet Diameter ◽  
Postharvest Quality ◽  
Main Element ◽  
Small Scale ◽  
Storage Room ◽  
Ultrasonic Humidifier

Dates are subjected to postharvest losses in quality and quantity caused by water loss, fermentation, insect infestation, and microbial spoilage during storage. Cold storage is the main element in the postharvest quality management used for fruit preservation. Although cold storage is used for dates, precision control of the relative humidity (RH) using ultrasonic applications is not used thus far, or it is applied to other fruits on a small scale. Therefore, we designed and constructed an ultrasonic humidifier (DUH) for RH control in the cold storage room (CSR) of dates. The optimum air velocity of 3 m s−1 at the outlets of the DUH ducts produced a mist amount of 6.8 kg h-1 with an average droplet diameter of 4.26 ± 1.43 µm at the applied voltage of 48 V and frequency of 2600 kHz of the transducers. The experimental validation was carried out by comparing a CSR controlled with the DUH with two conventional CSRs. The three tested CSRs were similar in dimensions, cooling system, and amount of stored dates. The time required for cooling 800 kg of dates in the controlled CSR from 25 °C to the target temperature of 5 °C was approximately 48 h. The DUH precisely controlled the RH at the maximum RH set point of 80% in the tested CSR at 5 °C. The controlled RH at 80% has a positive impact on the physicochemical characteristics of the stored dates. It significantly reduced the weight loss of the fruits and preserved fruit mass, moisture content, water activity, firmness, and color parameters. However, no significant effect was observed on fruit dimensions, sphericity, and aspect ratio. The microbial loads of mesophilic aerobic bacteria, molds, and yeasts fell within the acceptable limits in all tested CSRs. Both stored date fruits and artificially infested dates showed no signs of insect activity in the controlled CSR at the temperature of 5 °C and RH of 80%. The DUH proved to be a promising technology for postharvest quality management for dates during cold storage.

scholarly journals Vitamin C in Human Health and Disease

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1595
Author(s):  
Dariusz Nowak
Keyword(s):  
Eighteenth Century ◽  
Vitamin C ◽  
Human Health ◽  
Citrus Fruit ◽  
Ancient Egypt ◽  
Vitamin Supplement ◽  
Vitamin C Deficiency ◽  
Health And Disease

Although the symptoms related to vitamin C deficiency were known in ancient Egypt and eighteenth century Scottish surgeon James Lind found that scurvy (a disease resulting from insufficient dietary ingestion of vitamin C) could be effectively treated with citrus fruit, this vitamin was discovered only in the year 1912 and then after 21 years it was chemically synthetized and introduced to the market as the first vitamin supplement [...]

Antioxidative Role of Synthetic and Natural Ascorbic Acid (Vitamin C) in Metabolic Pathways of A Biological System

2021 ◽  
Vol 15 (12) ◽  
pp. 3143-3143
Author(s):  
Naveed Shuja
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Silica Gel ◽  
Biological System ◽  
Metabolic Pathways ◽  
Citrus Fruit ◽  
Pharmaceutical Preparations ◽  
Metabolic Reaction ◽  
Fresh Vegetables

The properties of a substance are determined by the structure of its component molecules. Ascorbic acid occurs abundantly in fresh fruit, especially blackcurrants, citrus fruit and strawberries, and in most fresh vegetables; good sources are broccoli and peppers. It is destroyed by heat and is not well stored in the body3. Ascorbic acid is a good reducing agent and facilitates many metabolic reaction and repair processes. In pharmaceutical preparations and fruit juices, ascorbic acid is readily separated from other compounds by TLC on silica gel and quantitated directly by absorption at 254nm. Serum and plasma may be deproteinized with twice the volume of methanol or ethanol.

scholarly journals Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year

2017 ◽  
Vol 18 (4) ◽  
pp. 549-559
Author(s):  
Elisângela Borsoi Pereira ◽  
Magali Soares dos Santos Pozza ◽  
Paula Martins Olivo ◽  
Osmar Dalla Santa ◽  
Suzana da Cruz Pires ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Experimental Design ◽  
Relative Humidity ◽  
Water Activity ◽  
Cultural Importance ◽  
The Third ◽  
Randomized Experimental Design ◽  
Double Factorial ◽  
Production Period

SUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization.

scholarly journals Bias against Vitamin C in Mainstream Medicine: Examples from Trials of Vitamin C for Infections

Life ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 62
Author(s):  
Harri Hemilä ◽  
Elizabeth Chalker
Keyword(s):  
Clinical Trials ◽  
Vitamin C ◽  
Common Cold ◽  
Evidence Based Medicine ◽  
Evidence Based ◽  
The Third ◽  
Nutritional Recommendations ◽  
Mainstream Medicine ◽  
The Common ◽  
Based Medicine

Evidence has shown unambiguously that, in certain contexts, vitamin C is effective against the common cold. However, in mainstream medicine, the views on vitamin C and infections have been determined by eminence-based medicine rather than evidence-based medicine. The rejection of the demonstrated benefits of vitamin C is largely explained by three papers published in 1975—two published in JAMA and one in the American Journal of Medicine—all of which have been standard citations in textbooks of medicine and nutrition and in nutritional recommendations. Two of the papers were authored by Thomas Chalmers, an influential expert in clinical trials, and the third was authored by Paul Meier, a famous medical statistician. In this paper, we summarize several flaws in the three papers. In addition, we describe problems with two recent randomized trial reports published in JAMA which were presented in a way that misled readers. We also discuss shortcomings in three recent JAMA editorials on vitamin C. While most of our examples are from JAMA, it is not the only journal with apparent bias against vitamin C, but it illustrates the general views in mainstream medicine. We also consider potential explanations for the widespread bias against vitamin C.

scholarly journals Pengaruh Lama Waktu Osmosis Terhadap Kandungan Vitamin C dalam Minuman Sari buah Stroberi dan Apel

2019 ◽  
Vol 4 (1) ◽  
pp. 19-22
Author(s):  
Vika Ayu Devianti ◽  
Anisa Rizki Amalia
Keyword(s):  
Heavy Metal ◽  
Vitamin C ◽  
Human Body ◽  
Apple Juice ◽  
Fruit Juice ◽  
Metal Cations ◽  
Oxygen Solubility ◽  
Heavy Metal Cations ◽  
Sugar Addition ◽  
Strawberry Juice

ABSTRAKVitamin C berperan penting dalam mempertahankan daya tahan tubuh. Vitamin C mudah teroksidasi dan tidakstabil dalam bentuk larutan. Vitamin C banyak ditemukan dalam buah – buahan, diantaranya adalah apel danstroberi. Apel dan stroberi ini sering diolah dalam bentuk minuman sari buah melalui proses ekstraksi osmosis. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama waktu osmosis (30 dan 60 menit) dan penambahan gula 10% terhadap kandungan vitamin C dalam minuman sari buah apel dan stroberi. Penambahan gula 10% mampu memperkecil penurunan kadar vitamin C dalam minuman sari buah. Penurunan kadar vitamin C pada sampel sari buah stroberi tanpa penambahan gula adalah 18,7% pada menit ke-30 dan 37,5% pada menit ke-60, sedangkan penambahan gula 10% mengalami penurunan sebesar 2,7% pada menit ke-30 dan 7,9% pada menit ke-60. Penurunan kadar vitamin C pada sampel sari buah apel tanpa penambahan gula adalah 24,2% pada menitke-30 dan 41,6% pada menit ke-60, sedangkan penambahan gula 10% mengalami penurunan sebesar 10,6% pada menit ke-30 dan 21,4% pada menit ke-60.Kata kunci: Vitamin C, sukrosa, minuman sari buah, apel, strawberry, osmosis ABSTRACTVitamin C plays an important in human body. Vitamin C is easily degraded by heat, light, oxygen, and heavy metal cations. Vitamin C mostly found in fruits, such as strawberry and apple. Generally strawberry and apple are processed into fruit juice by adding sugar using osmosis extraction. The objective of this research is to findout the effect of osmosis time and sugar addition towards the vitamin C level in strawberry and apple juice. The result showed that sugar addition can affect the vitamin C level in strawberry and apple juice. Sugars can decrease the oxygen solubility causing less oxygen availability for oxidation of vitamin C. The diminish of vitamin C content in apple juice with sugar addition were 10,6% and 21,4% for 30 and 60 minutes of osmosis time; while strawberry juice with sugar addition able to lowering vitamin C level until 18,7% and 37,5% for 30 and 60 minutes of osmosis time.Keywords: Vitamin C, sucrose, apple juice, strawberry juice, osmosis,

scholarly journals Foundational Study On Citrus Fruit Juice I

1973 ◽  
Vol 42 (3) ◽  
pp. 280-287
Author(s):  
Yasuji YOSHIDA ◽  
Takao IKEGAMI
Keyword(s):  
Fruit Juice ◽  
Citrus Fruit

scholarly journals Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Nyuk L Chin ◽  
Suit M Chan ◽  
Yus Aniza Yusof ◽  
Teong Guan Chuah ◽  
Rosnita A Talib
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Fruit Juice ◽  
Multiple Linear Regressions ◽  
Processing Industry ◽  
Juice Processing ◽  
Physical Composition ◽  
Linear Regressions

The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process.

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