Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf

Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is the only option to prolong their shelf life. Nigeria is currently experiencing an increase in production of fruit jams that incorporate vegetables. Cucumbers, Jatropha tanjorensis L. leaf, and pineapples have a lot of health benefits, which makes them very promising for jam making. The present research featured the effect of cucumber, pineapple, and Jatropha leaf in different proportions on the functional and sensory properties of composite jam. Study objects and methods. The technology of jam making followed standard procedures. Pineapple jam without cucumbers and Jatropha leaf served as control (pineapple:cucumber:Jatropha leaf = 100:0:0). The experimental jam samples had increasing amounts of Jatropha leaf (J), decreasing amounts of pineapple pulps (P), and a constant amount of cucumber (C), i.e. P:C:J = 85:10:5, 80:10:10, 75:10:15, and 70:10:20. The functional analysis involved chemical and proximate aspects, whereas the sensory evaluation involved appearance, aroma, taste, spreadability, and overall liking. Results and discussion. The experimental samples showed a significant difference (P < 0.05) in vitamins, minerals, total titratable acidity, pH, Brix, and total soluble solids. The control sample (P:C:J = 100:0:0) had significantly lower (P < 0.05) contents of moisture, protein, ash, fat, and fiber than the experimental ones. However, the pH and total titratable acidity of the experimental samples 85:10:5 and 80:10:10 appeared to be quite similar (P > 0.05). Compared to the control sample, the sensory properties of the experimental samples differed significantly (P < 0.05) by appearance, aroma, and spreadability but were of similar (P > 0.05) taste and overall liking. Conclusion. The obtained functional and sensory data proved that the new pineapple jam with cucumber and Jatropha leaf is a promising functional product.

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Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry Fruit During Storage

International Journal of Food and Allied Sciences ◽

10.21620/ijfaas.2016236-41 ◽

2016 ◽

Vol 2 (2) ◽

pp. 36 ◽

Cited By ~ 1

Author(s):

Tamar Turmanidze ◽

Levan Gulua ◽

Merab Jgenti ◽

Louise Wicker

Keyword(s):

Ascorbic Acid ◽

Relative Humidity ◽

Calcium Chloride ◽

Control Sample ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Quality Characteristics ◽

Antioxidant Potential ◽

Soluble Solids ◽

Total Titratable Acidity

Post-harvested blackberry fruits were immediately treated with 1% and 2% calcium chloride by immersion at 20 ± 1ºC for 2.5 min and kept for 8 days at 0 ± 0,5ºC and Relative Humidity (RH) 90 ± 5%. The application of calcium did not significantly effect on total titratable acidity, pH and total soluble solids. The blackberry fruits treated with 1% and 2% Calcium chloride increased their ascorbic acid content by 15.7 and 37.5% respectively. Content of cyanidin-3-O-monoglucoside decreased by 6.33, 32.06 and 11.35 mg per 100 g of fruit in case of storage of untreated, treated with 1 and 2% calcium chloride respectively. Content of pelargonidin 3 – O - monoglucoside increased respectively by 2.29, 26.87 and 8.45 mg per 100 g fruits. Change of content of cyanidin 3 – O - (6 - p – coumaroyl - glucoside) was not statistically significant. Reduction in polyphenols content of control sample by 13.6% reflected in reduction of antioxidant potential by 25%. In the samples treated with 1 and 2% calcium chloride reduction of polyphenols content by 12.4 and 7.5 % caused reduction of antioxidant potential by 15.6 and 8.7% respectively.

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Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽

10.3390/foods10030612 ◽

2021 ◽

Vol 10 (3) ◽

pp. 612

Author(s):

Vânia Silva ◽

Sandra Pereira ◽

Alice Vilela ◽

Eunice Bacelar ◽

Francisco Guedes ◽

...

Keyword(s):

Sweet Cherry ◽

Prunus Avium ◽

Sugar Content ◽

Principal Component ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Quality Parameters ◽

Sensory Profile ◽

Soluble Solids ◽

Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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Fruit yield and composition in orange trees cv. 'Lane Late' in response to nitrogen fertilization in Sandy Typic Hapludalf soil

Ciência Rural ◽

10.1590/0103-8478cr20140869 ◽

2017 ◽

Vol 47 (3) ◽

Author(s):

Gustavo Brunetto ◽

◽

Cesar Cella ◽

Alcione Miotto ◽

Eduardo Girotto ◽

...

Keyword(s):

Fruit Juice ◽

Organic Matter Content ◽

Titratable Acidity ◽

N Fertilization ◽

Fruit Yield ◽

Soluble Solids ◽

Total N ◽

Total Titratable Acidity ◽

Orange Trees ◽

The Impact

ABSTRACT: Little is known about the impact of N fertilization on fruit production and composition in orange groves grown in soils with low or medium organic matter content in Rio Grande do Sul (RS). This study aimed to evaluate how N fertilization of orange trees cv. 'Lane Late' in a sandy soil may interfere in fruit yield and composition of fruit and juice. The experiment was conducted with orange trees cv. 'Lane Late' growing in Sandy Typic Hapludalf soil, in Rosário do Sul (RS). The plants received applications of 0, 20, 40, 60, 80, 100, 120, 140 and 160kg N ha-1. Total N in leaves, number of fruits per plant, yield, fresh weight, fruit diameter, peel thickness, percentage of fruit juice, peel color, juice color, ascorbic acid content, total soluble solids (TSS) and total titratable acidity were evaluated in 2010/2011 and 2011/2012 crops. In the first crop, especially yield, number of fruits per plant, TSS content in fruit juice and ratio decreased with increasing N rate applied. However, in the second crop, the total titratable acidity of the fruit juice prominently increased with the dose of N applied. In both crops, results were highly influenced by rainfall distribution, which affect the plant physiology, soil N dynamics and, consequently, probability of response to N applied and the loss of mineral N in the soil.

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Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

Food Science and Technology ◽

10.1590/s0101-20612013005000020 ◽

2013 ◽

Vol 33 (1) ◽

pp. 75-83 ◽

Cited By ~ 11

Author(s):

Juciane de Abreu Ribeiro Pereira ◽

Maria de Fátima Píccolo Barcelos ◽

Michel Cardoso De Angelis Pereira ◽

Eric Batista Ferreira

Keyword(s):

Oxalic Acid ◽

Dietary Fiber ◽

Titratable Acidity ◽

Soluble Solids ◽

Average Yield ◽

Total Dietary Fiber ◽

Smallanthus Sonchifolius ◽

Total Titratable Acidity ◽

Wet Weight ◽

Peroxidase Enzymes

Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest tannin, nitrate, and oxalic acid levels were found in the peel flour, 15,304.5 mg.kg-1, 1,578.3 mg.kg-1, and 7,925.0 mg.kg-1 (wet weight), respectively. The polyphenoloxidase and peroxidase enzymes presented higher enzymatic activity in the yacon peel. Based on the results obtained, it can be said that the yacon and its derivatives are important dietary carbohydrate and mineral sources and contain antinutritional substance contents lower than those harmful to health.

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Quality of Tomato (Solanum lycopersicum L.) Due to Grafting in Solanaceae of Different Species

Journal of Agricultural Science ◽

10.5539/jas.v11n3p188 ◽

2019 ◽

Vol 11 (3) ◽

pp. 188

Author(s):

João Lucas Moraes Vieira ◽

Rogério Eiji Hanada

Keyword(s):

Block Design ◽

Tomato Fruit ◽

Titratable Acidity ◽

Soluble Solids ◽

Control Treatment ◽

Tomato Cultivar ◽

Tomato Crop ◽

Significant Difference ◽

Four Blocks

The present work had as objective to evaluate the physical-chemical characteristics of commercial tomato fruits grafted on different solanaceous species. The experiment was conducted in a greenhouse, in a randomized complete block design, with four blocks and six treatments, being the rootstocks: cocona (Solanum sessiliflorum); two cultivars of eggplant (Solanum aethiopicum), Long Light Green and Big Hill; jurubebão (Solanum lycocarpum) and jurubeba juna (Solanum stramonifolium), grafted with the tomato cultivar Santa Cruz Kada, and the control treatment was represented by the self-grafted tomato. Three consecutive harvests were spaced seven days after the production stabilization, and the characteristics fruits analyzed were Total Soluble Solids (ºBrix), pH, Titratable Acidity (percentage of citric acid) and TSS/TA. A statistically significant difference was found in the Tukey’s test at 5% probability in the titratable acidity, pH and fruit pulp flavor, among the evaluated treatments, while the soluble solids content did not differ between treatments in any of the harvests, but the values remained within the considered adequate for the tomato in natura in the current literature. There was a decrease in fruit flavor in all treatments, and fruit pH drop in all treatments with the exception of jurubebão, with the advancement of plant age, while the titratable acidity had an inverse behavior. The evaluated rootstocks can be used in the tomato crop, without prejudice to the quality of the tomato fruit produced.

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Productivity, quality of fruits and architecture of Jalapeño pepper at different planting densities

Horticultura Brasileira ◽

10.1590/s0102-053620190312 ◽

2019 ◽

Vol 37 (3) ◽

pp. 331-337

Author(s):

Carlos Francisco Ragassi ◽

Juliana Zucolotto ◽

Lucas M Gomes ◽

Cláudia SC Ribeiro ◽

Nuno Rodrigo Madeira ◽

...

Keyword(s):

Fruit Quality ◽

Plant Architecture ◽

Block Design ◽

Titratable Acidity ◽

Soluble Solids ◽

Randomized Complete Block Design ◽

Total Titratable Acidity ◽

Second Year ◽

Increase In Productivity

ABSTRACT Mechanizing the harvest of Jalapeño pepper involves changes in the production system. Spacings between plants in rows (10 to 40 cm; 60 cm fixed between rows) were evaluated in relation to plant architecture, productivity and fruit quality of cultivar BRS Sarakura during three years, in a randomized complete block design with five replicates. Productivity (41.9 to 78.8 t ha-1) and plant height (40.1 to 47.3 cm) responded linearly to density; on the other hand, productivity per plant responded negatively (0.48 to 1.04 kg plant-1). The stem first bifurcation height was little influenced. Fruit chemical analyses were carried out in the second year of the experiment; spacing significantly influenced pH (5.36 to 4.84), total titratable acidity (TTA) (0.48 to 0.36%) and total soluble solids (TSS)/TTA ratio (11.5 to 15.6); no influence on TSS (5.65%) was noticed, though. The increase of plant population provided an increase in productivity without affecting fruit quality; the highest height of the first bifurcation achieved may not be enough to enable mechanized harvesting of the cultivar BRS Sarakura.

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Quality Evaluation of Fresh Tomato Stored in Evaporative Coolers

Asian Food Science Journal ◽

10.9734/afsj/2019/v11i330063 ◽

2019 ◽

pp. 1-8

Author(s):

A. A. Balogun ◽

C. C. Ariahu ◽

J. K. Ikya

Keyword(s):

Shelf Life ◽

Fruits And Vegetables ◽

Beta Carotene ◽

Titratable Acidity ◽

Reaction Rates ◽

Soluble Solids ◽

Clay Brick ◽

Burnt Clay ◽

Evaporative Cooler ◽

Fresh Tomato

A study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. Two evaporative coolers [Aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC)] for the storage of fruits and vegetables were designed, constructed and tested. The evaporative coolers comprised of double burnt-brick walls (1.29×2.55×2.56 m) external and (1.13×1.27×2.08 m) internal, (L×W×H). The physicochemical, microbiological and sensory attributes of fresh tomatoes stored in the coolers and at ambient were evaluated. Metabolic rates of tomatoes were highest at ambient storage followed by NBBEC with the least value in ABBEC. Beta carotene, ascorbic acid and acidity decreased while total soluble solids, pH and microbial loads increased during storage of tomatoes. Fresh tomatoes stored in ABBEC exhibited lower biochemical and physiological reaction rates hence tissue breakdown, colour changes, pH and titratable acidity were lower in ABBEC than NBBEC and ambient. ABBEC storage further improved the microbial quality and shelf life of fresh tomatoes. The aluminum cladded evaporative cooler was the best storage facility for stop gap extension of shelf life of tomatoes.

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Physicochemical properties of seven outstanding strawberry (Fragaria x ananassa Duch.) varieties cultivated in Cundinamarca (Colombia) during maturation

Ciencia y Tecnología Agropecuaria ◽

10.21930/rcta.vol19_num1_art:848 ◽

2018 ◽

Vol 19 (1) ◽

Author(s):

Gerhard Fischer ◽

David López-Valencia ◽

Manuel Sánchez-Gómez ◽

John Fabio Acuña-Caita

Keyword(s):

Titratable Acidity ◽

Fruit Weight ◽

Fragaria X Ananassa ◽

Maturity Index ◽

Soluble Solids ◽

Maturity Stage ◽

Fresh Weight ◽

Respiration Rates ◽

Total Titratable Acidity ◽

Maturation State

The strawberry market in Cundinamarca (Colombia) is mainly size driven with no consideration for its maturation state and nutritional quality, wasting therefore, its organoleptic and nutritional potential. For that reason, the physicochemical differences among seven strawberry varieties (Albión, Dulce Ana, Lucía, Monterrey, Ruby June, Sabrina and Ventana) cultivated in the municipality of Sibaté (Cundinamarca) were established. Fruits collected from a productive plot with homogeneous cultivation management conditions were analyzed in six maturity states, establishing the degree of red pigmentation according to the Colombian Standard ntc 4103. Fresh weight, size, color, firmness, total soluble solids (tss), total titratable acidity (tta), maturity and respiration indices were evaluated. Fruits in stages 4, 2 and 3 developed their largest size and weight, where the variety Dulce Ana stands out. The highest color index values were found in the maturity stage 5 in the variety Ventana. Moreover, the highest firmness values were recorded in stages 4 and 5 in the varieties Monterrey and Ventana. The varieties Sabrina, Dulce Ana and Monterrey accumulated the highest tss concentration and the last two showed the best maturity relations. Respiration rates increased with maturation, especially from stage 3. The results suggest that the optimum commercialization and consumption points are stages 3 and 4, namely because these stages exhibit the highest maturity index and fruit weight. Among the varieties studied, Monterrey stands out due to its firmness and maturity index.

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Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3415 ◽

2015 ◽

Vol 10 (4) ◽

pp. 01 ◽

Cited By ~ 1

Author(s):

A. C. Honorato ◽

C. B. R. Dias ◽

E. B. Souza ◽

I. R. B. Carvalho ◽

K. S. M. Sousa

Keyword(s):

Ascorbic Acid ◽

Physicochemical Parameters ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Fruit Pulp ◽

Total Titratable Acidity ◽

Physical And Chemical ◽

The City

Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.Physicochemical parameters of fruit pulps produced in Petrolina – PEAbstract: This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.

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Conservation of Sweet Grape tomatoes using albumin coatings containing phenolic compounds of Spirulina sp. LEB-18.

Brazilian Journal of Food Research ◽

10.3895/rebrapa.v8n4.4804 ◽

2017 ◽

Vol 8 (4) ◽

pp. 128

Author(s):

Anelise Christ Ribeiro ◽

Rui Carlos Zambiazi ◽

Leonor Almeida de Souza Soares

Keyword(s):

Phenolic Compounds ◽

Mass Loss ◽

Shelf Life ◽

Visual Analysis ◽

Water Immersion ◽

Control Sample ◽

Titratable Acidity ◽

Soluble Solids ◽

Edible Coatings ◽

Phenolic Extracts

The objective of this study was to evaluate the influence of protein globulin-based films and with addition of phenolic compounds extracted from Spirulina sp. LEB-18 in the conservation of tomatoes "Sweet Grape". For this, the tomatoes were immersed for one min in edible coatings, the first based on phenolic extracts derived from Spirulina sp. LEB-18 and ovalbumin (extracted from eggwhite), and the second based just on ovalbumin, beyond the control sample with only water immersion. Tests of pH, of titratable acidity, of color, of soluble solids, of mass loss and visual analysis were taken every 96 h during the 20 day period. The results show that the coating made with phenolic compounds increased the shelf life of tomatoes type "sweet grape".

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