scholarly journals Instrumental and Sensory Quality Characteristics of 'Gala' Apples in Response to Prestorage Heat, Controlled Atmosphere, and Air Storage

2002 ◽  
Vol 127 (6) ◽  
pp. 1006-1012 ◽  
Author(s):  
Robert A. Saftner ◽  
Judith A. Abbott ◽  
William S. Conway ◽  
Cynthia L. Barden ◽  
Bryan T. Vinyard
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Aryl Ether ◽  
Overall Acceptability ◽  
Solids Content

Fruit quality, sensory characteristics, and volatiles produced by 'Gala' apples (Malus ×domestica Borkh.) were characterized following regular atmosphere (RA) storage without and with a prestorage heat treatment (38 °C for 4 days) or controlled atmosphere (CA) storage at 0 and 2 °C for 0 to 6 months plus 7-day shelf life at 20 °C. Static CA conditions were 0.7 kPa O2 plus 1.0 kPa CO2, 1.0 kPa O2 plus 1.0 kPa CO2, and 1.5 kPa O2 plus 2.5 kPa CO2. Most of the more abundant volatiles were esters; the rest were alcohols, an aldehyde, a ketone, and an aryl ether. Respiration and ethylene production rates, internal atmospheres of CO2 and ethylene, and volatile levels were reduced following CA storage compared with RA storage without and with a prestorage heat treatment. Magness-Taylor and compression firmness, titratable acidity, and sensory scores for firmness, sourness, apple-fruity flavor, and overall acceptability were higher for CA-than for RA-stored fruit. Soluble solids content and sensory scores for sweetness were similar among all treatments. Quality and sensory characteristics were generally similar in heated and nonheated RA-stored fruit, and between 0 and 2 °C in CA- and RA-stored fruit. While one CA regime had a higher CO2 concentration than the others tested, CA effects on quality and sensory characteristics were generally more pronounced at the lower O2 levels. Quality characteristics declined between 2 and 4 months storage. The results indicate that short-term CA storage can maintain instrumental and sensory quality of 'Gala' apples.

scholarly journals ‘ROCHA’ PEARS STORED UNDER CONTROLLED ATMOSPHERE WITH ULTRA-LOW AND LOW O2 ASSOCIATED WITH DIFFERENT CO2 LEVELS

2017 ◽  
Vol 39 (5) ◽  
Author(s):  
MARIUCCIA SCHLICHTING DE MARTIN ◽  
CRISTIANO ANDRÉ STEFFENS ◽  
CASSANDRO VIDAL TALAMINI DO AMARANTE ◽  
AURI BRACKMANN ◽  
MARÍLIA FARIAS RODRIGUES ◽  
...  
Keyword(s):  
Skin Color ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Flesh Firmness ◽  
Co2 Levels ◽  
Randomized Experimental Design ◽  
Flesh Browning ◽  
Solids Content

ABSTRACT The storage of ‘Rocha’ pears under controlled atmosphere (CA) preserves fruit quality for long periods. However, inadequate CA conditions might impair ripening and lead to flesh browning. This research was carried out to assess the effects of CA with ultra-low (ULO), and low O2 (LO) associated with different CO2 levels on ripening and occurrence of flesh browning in ‘Rocha’ pears. Treatments evaluated were: pO2 = 0.5 kPa (ULO) and pCO2 < 0.03 kPa; pO2 = 1.0 kPa (LO) and pCO2 < 0.03 kPa; pO2 = 1.0 kPa and pCO2 = 1.0 kPa; pO2 = 1.0 kPa and pCO2 = 2.0 kPa; and pO2 = 1.0 kPa and pCO2 = 3.0 kPa. A completely randomized experimental design was used, with four replicates. Fruits were harvested in Vacaria, RS, and stored under five CA conditions during 270 days (-0.5±0.1 ºC and relative humidity of 96±2%). Fruits were assessed after CA storage for respiratory rate, ethylene production, skin color, flesh firmness, texture, titratable acidity (TA), soluble solids content (SSC), sensory attributes, flesh browning incidence and severity and flesh color. Fruits stored under LO with pCO2 < 0.03 kPa had higher flesh firmness and more yellow skin color than fruits stored under other CA conditions. Sensory attributes, SS and TA of fruits were not affected by CA conditions. Fruit stored under LO with pCO2 = 3.0 kPa had the highest incidence (48%) and severity of flesh browning. The pO2 = 0.5 kPa and pCO2 < 0.03 kPa and pO2 = 1.0 kPa and pCO2 = 1.0 kPa conditions are the most suitable for the CA storage of ‘Rocha’ pears.

scholarly journals Postharvest quality of strawberry produced during two consecutive seasons

2014 ◽  
Vol 32 (2) ◽  
pp. 168-173 ◽  
Author(s):  
Marina C Antunes ◽  
Francine L Cuquel ◽  
Maria AC Zawadneak ◽  
Átila F Mogor ◽  
Juliano TV Resende
Keyword(s):  
Titratable Acidity ◽  
Production Costs ◽  
Sensory Characteristics ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Flesh Firmness ◽  
Vitamin Content ◽  
Physical Chemical ◽  
Solids Content

Maintaining plants in the field for two consecutive crop cycles is one of the latest techniques used by strawberry growers to reduce production costs. The goal of this research was to evaluate the postharvest fruit quality of six strawberry cultivars produced for two consecutive seasons with the same plants. They were planted from May to July 2010 under low-tunnel and fruits were evaluated in two growing seasons (season 1= January, February, and March 2011 and season 2= August, September, and October 2011), totaling three harvests of each cultivar in each year season. Fruits were picked up randomly among 500 plants of each cultivar, organized into five replications of five fruits and kept for three days before analysis under refrigeration (average temperature of 4°C). Variables analyzed were: soluble solids content, titratable acidity, soluble solids content/titratable acidity, flesh firmness, C vitamin content, sensory characteristics (sweetness, flavor, acidity, aroma, shape and flesh firmness), and mineral composition (Ca, Fe, K, Mg, Mn, Cu and Zn). 'Albion', 'Monterey' and 'San Andreas' showed good physical, chemical and sensory characteristics in both seasons. In general, fruits produced during the season 1 showed better physical, chemical and sensory characteristics than fruits produced in season 2. 'Palomar' and 'Portola' were better than the other cultivars concerning C vitamin content in both seasons. 'Palomar' showed higher potassium, calcium, magnesium, manganese and zinc levels, and 'Portola' showed higher calcium and iron levels.

Efficacy of low O2 and high CO2 atmospheres in maintaining the postharvest quality of saskatoon fruit (Amelanchier alnifolia Nutt.)

2000 ◽  
Vol 80 (3) ◽  
pp. 623-630 ◽  
Author(s):  
Suzy Y. Rogiers ◽  
N. Richard Knowles
Keyword(s):  
Titratable Acidity ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Fungal Colonization ◽  
Controlled Atmosphere ◽  
Fresh Weight ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

Changes in fruit quality of saskatoon (cvs. Pembina, Smoky, Northline, and Thiessen) stored under three O2 levels (2, 10, and 21%) factorially combined with two CO2 concentrations (0.035% and 5%) were assessed during 56 d of storage at 0.5 °C. The 5% CO2 atmosphere combined with 21 or 10% O2 was most effective at minimizing losses in fruit soluble solids, anthocyanins, firmness, and fresh weight. Fungal colonization of fruit after 8 wk of storage was eliminated in 5% CO2 at all O2 concentrations. Storage of fruit in 0.035% CO2 and 21 or 10% O2 resulted in the highest titratable acidity and lowest ethanol concentrations. Ethanol did not exceed 0.03% in fruit stored in any of the atmospheres. While changes in some of the quality characteristics of fruit during storage were cultivar dependent, differences among cultivars were small, and all four cultivars benefited from controlled atmosphere storage. Key words:Amelanchier alnifolia, saskatoon fruit, controlled atmosphere, postharvest quality

scholarly journals Response of Four Apple Cultivars to 1-Methylcyclopropene Treatment and Controlled Atmosphere Storage

HortScience ◽  
2005 ◽  
Vol 40 (5) ◽  
pp. 1534-1538 ◽  
Author(s):  
Jinhe Bai ◽  
Elizabeth A. Baldwin ◽  
Kevin L. Goodner ◽  
James P. Mattheis ◽  
Jeffrey K. Brecht
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Eating Quality ◽  
Prolonged Storage ◽  
Controlled Atmosphere ◽  
Quality Factors ◽  
Storage Atmosphere ◽  
Solids Content ◽  
Apple Quality ◽  
Atmosphere Storage

Apples [Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf. (`Gala', `Delicious', `Granny Smith' and `Fuji')], pretreated or nontreated with 1-methylcyclopropene (1-MCP, 0.6 to 1.0 μL·L–1 for 18 hours at 20 °C), were stored in controlled atmosphere (CA, 1 to 1.5 kPa O2; 1 to 2 kPa CO2) or in regular atmosphere (RA) for up to 8 months at 1 °C. Firmness, titratable acidity (TA), soluble solids content (SSC), and volatile abundance were analyzed every month directly or after transfer to air at 20 °C for 1 week to determine effect of 1-MCP, storage atmosphere and storage time on apple quality immediately after cold storage and after simulated marketing conditions at 20 °C. The 1-MCP ± CA treatments delayed ripening and prolonged storage life as indicated by delayed loss of firmness and TA in all four cultivars during storage. The 1-MCP ± CA also slightly delayed loss of SSC for `Gala' but had no effect on SSC levels for the other cultivars. There were differences among treatments for firmness and TA content [(1-MCP + RA) > CA] for `Gala', `Delicious', and `Granny Smith' apples, but not for `Fuji'. These differences were generally exacerbated after transfer of fruit to 20 °C for 1 week. A combination of 1-MCP + CA was generally best [(1-MCP + CA) > (1-MCP + RA) or CA] for maintaining `Delicious' firmness and TA. However, the treatments that were most effective at retaining TA and firmness also retained the least volatiles. The results indicate that the efficacy of 1-MCP and CA in maintaining apple quality factors is cultivar dependent and that 1-MCP + RA may be a viable alternative to CA for optimal eating quality for some cultivars.

scholarly journals Prestorage Heat Treatment and Poststorage Quality of Mango Fruit

HortScience ◽  
2000 ◽  
Vol 35 (2) ◽  
pp. 247-249 ◽  
Author(s):  
Saichol Ketsa ◽  
Sugunya Chidtragool ◽  
Susan Lurie
Keyword(s):  
Heat Treatment ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Mango Fruit ◽  
Off Flavors ◽  
Solids Content ◽  
Comparable Quality

Freshly harvested mango fruit (Mangifera indica L. cv. Nam Dok Mai), were heated at 38 °C for 3 days or heated and then stored at 4 °C for 3 weeks before ripening at 25 °C, then compared with nonheated fruit for quality changes. When not refrigerated, heated and nonheated fruit ripened within 7 days to a comparable quality, although titratable acidity remained higher in heated fruit. The peel of heated fruit was initially yellower in cold-stored fruits, and soluble solids content was initially greater, whereas firmness and titratable acidity were less than that of nonheated fruit during ripening at 25 °C. After cold storage and ripening, heated fruit had a lower incidence of disease and developed less chilling injury than nonheated fruit. Nonheated fruit stored at 4 °C also developed off-flavors whereas the heated fruit did not. Heat treatment did not inhibit ripening but did ameliorate low-temperature injury.

scholarly journals Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during storage

2017 ◽  
Vol 9 (1) ◽  
pp. 587-592
Author(s):  
N. S. Thakur ◽  
G. S. Dhaygude ◽  
Anshu Sharma
Keyword(s):  
Ascorbic Acid ◽  
Quality Evaluation ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Pomegranate Juice ◽  
Ambient Conditions ◽  
Overall Acceptability

The present study was undertaken for the development of jelly from cultivated and wild pomegranate fruit juice mix and its quality evaluation during storage of six months. A product with 55 % mixed fruit juice content (cultivated and wild pomegranate juice in 80:20 ratio) with 45 % sugar was found to be the best on the basis of sensory analysis of prepared jelly. Jelly could safely be stored for a period of half year under both the ambient and refrigerated conditions without much change in its various chemical attributes viz., total soluble solids (TSS), titratable acidity, ascorbic acid, anthocyanins, pectin, total phenolics and sensory quality characteristics viz., colour, texture, flavour and overall acceptability. However, the changes in the quality characteristics of the jelly were slower in refrigerated storage conditions as compared to ambient conditions. Under refrigerated conditions, changes in TSS from 67.00 to 67.36 0B,titratable acidity from 0.75 to 0.71%, ascorbic acid from 9.18 to 7.35 mg/100 g, anthocyanins from 11.34 to 10.17 mg/100 g and total phenols from 63.10 to 60.06 mg/100 g were observed after 6 months of storage. Both the packaging material viz., polyethylene terephthalate (PET) and glass jars were found suitable with comparatively slower changes occurring in glass jars under refrigerated conditions.

scholarly journals The Comparison of Sensory Quality and Processing Potential of ‘Topaz’ Apples Grown in Organic Orchards and Orchards Managed in Integrated Production System

2012 ◽  
Vol 20 (2) ◽  
pp. 51-61
Author(s):  
Dorota Konopacka ◽  
Urszula Kaczmarek ◽  
Aneta Matulska ◽  
Anna Wawrzyńczak ◽  
Dorota Kruczyńska ◽  
...  
Keyword(s):  
Management System ◽  
Sensory Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Eating Quality ◽  
Integrated Method ◽  
Certified Organic ◽  
Solids Content ◽  
Apple Quality ◽  
Organic Orchards

Abstract The aim of the study was to compare the sensory quality of scab resistant ‘Topaz’ apples grown in certified organic orchards (ECO) with those grown in orchards managed within integrated method (IP), and to determine their potential processing suitability. Fruits were harvested in five certificated IP and ECO orchards at the optimum ripeness stage and stored for two months in normal atmosphere at 1 ºC. Apple quality was assessed one day after cold storage and after 7 days of storage at the temperature 18 ºC to simulate shelf life. The results of taste and flavour sensory assessment did not explicitly demonstrate the effect of the orchard management system on the overall eating quality. Although the fruits from the organic orchards were perceived as less sweet and sourer, the management system did not influence the overall eating quality. There was no effect of the growing technology on quality traits connected with aroma and overall texture assessment. Regarding appearance evaluation, fruits from organic orchards were characterized by a higher variation in shape and size, and more frequently than in the case of IP apples had blemishes, scars and rust, which negatively affected their attractiveness. Analysis of the chemical composition of fruits indicates that apples from organic orchards are characterized on average by higher titratable acidity and higher soluble solids content than apples from IP orchards, which could favour their potential application as the additive regulating acidity and shaping the desirable sensory traits of processed organic products.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals Higher Temperatures Decrease Fruit Size in Strawberry Growing in the Subtropics

Horticulturae ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 34
Author(s):  
Christopher Menzel
Keyword(s):  
Fruit Size ◽  
Negative Relationship ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Marketable Yield ◽  
Significant Relationships ◽  
Small Fruit ◽  
Solids Content

Five strawberry (Fragaria × ananassa Duch.) cultivars were grown in Queensland, Australia to determine whether higher temperatures affect production. Transplants were planted on 29 April and data collected on growth, marketable yield, fruit weight and the incidence of small fruit less than 12 g until 28 October. Additional data were collected on fruit soluble solids content (SSC) and titratable acidity (TA) from 16 September to 28 October. Minimum temperatures were 2 °C to 4 °C higher than the long-term averages from 1965 to 1990. Changes in marketable yield followed a dose-logistic pattern (p < 0.001, R2s = 0.99). There was a strong negative relationship between fruit weight (marketable) and the average daily mean temperature in the four or seven weeks before harvest from 29 July to 28 October (p < 0.001, R2s = 0.90). There were no significant relationships between SSC and TA, and temperatures in the eight days before harvest from 16 September to 28 October (p > 0.05). The plants continued to produce a marketable crop towards the end of the season, but the fruit were small and more expensive to harvest. Higher temperatures in the future are likely to affect the economics of strawberry production in subtropical locations.

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