scholarly journals The most important quality criteria of some homegrown black-currant varieties II. Dry matter, pectin, acid content, colour and formol value

1965 ◽  
Vol 37 (4) ◽  
pp. 282-304
Author(s):  
Taina Kuusi
Keyword(s):  
Acid Content ◽  
Dry Matter ◽  
Summer Temperature ◽  
Weather Factors ◽  
Black Currant ◽  
Degree Of Esterification ◽  
Quality Properties ◽  
Berry Size ◽  
Colour Strength ◽  
High Summer Temperature

The quality properties of black-currant have been investigated in respect of 12 home-grown varieties. Samples were obtained from 6 localities over a period of 3 years. The properties studied were dry matter, pectin and its degree of esterification, acid content, colour strength, and formol value. As regards dry matter, the differences between the varieties were small. A high summer temperature diminished the dry matter values. Some variations existed between the varieties in respect of pectin. Thus Wellington XXX and X contained an abundant amount of pectin, whereas Brödtorp and Black of Lepaa contained little. A high summer temperature lowered the pectin content, but the degree of its esterification remained high. A corresponding effect was noted as a consequence of the degree of north latitude of the place of growth: the amount of pectin was increased and its degree of esterification was lowered towards the north. With respect to the acid content, differences were remarked among the varieties, corresponding approximately to results reported earlier in literature. As a rule, the acid content of the home-grown varieties is higher than the values so reported. Of weather factors, sunshine seems to exercise most influence on the acid content, the acid being increased by a lack of it. Similarly, differences among the varieties were found in colour strength. This property seems to bear a negative correlation to the berry size, since the colouring compounds are localized in the skin part of the berry. The colour strength depends markedly upon the summer temperature, as is evidenced by both the comparison of the different years, and that of the different localities. Slight differences in the formed value were noted between the varieties. However, this value depends substantially upon the degree of maturity; it falls during ripening, a fact which renders comparison difficult.

scholarly journals The most important quality criteria of some home-grown black-currant varieties III. Aroma number, organoleptic evaluation, and degree of ripeness

1966 ◽  
Vol 38 (3) ◽  
pp. 150-161
Author(s):  
Taina Kuusi
Keyword(s):  
Quality Criteria ◽  
Organoleptic Properties ◽  
Black Currant ◽  
Organoleptic Evaluation ◽  
Quality Properties ◽  
The North ◽  
Colour Strength ◽  
Important Quality ◽  
Reducing Substances

A study has been made of the quality properties of 12 home-grown varieties of black-currant. Samples were obtained from six localities over a period of three years. The properties studied consisted of the aroma number, the organoleptic evaluation, and the degree of ripeness. As regards aroma number, great variations were noted between the samples. The influence of variety was rather slight. In general, the aroma numbers were higher when the summer was cool and the growing locality more to the north, probably by reason of the losses of volatile reducing substances at higher temperatures. The utility of the aroma number in characterization of quality seems limited in scope. Smell and taste were taken as the main criteria in the organoleptic evaluation. The differences between the varieties were not very great, but in any event a relatively consistent sequence was discovered. Consideration is given to some factors which influence organoleptic properties. The degree of ripeness of the samples, and the effect of this factor on the quality properties, were studied. The degree of ripeness displays a correlation with the corresponding effective temperature totals. Here, the effect of the ripeness factor on the results was only slight, as unripe berries were removed from the samples before analysis. However, some effect may have remained, to some degree influencing the colour strength, but the organoleptic properties to a lesser degree.

scholarly journals The most important quality criteria of some homegrown black-currant varieties I. Ascorbic acid

1965 ◽  
Vol 37 (4) ◽  
pp. 264-281
Author(s):  
Taina Kuusi
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Quality Criteria ◽  
Ascorbic Acid Content ◽  
Weather Conditions ◽  
Black Currant ◽  
Quality Properties ◽  
Clear Cut ◽  
Degree Of Maturity ◽  
North Latitude

A comparative study has been made with a view to clarification of the quality properties of some home-grown black-currant varieties. Twelve varieties were examined; samples were obtained from 6 different localities, of which the southernmost was Piikkiö, and the northernmost Rovaniemi, over a period of three years. The analytical results were compared with the totals of heat, the totals of hours of sunshine, and the precipitaition during the years concerned. Ascorbic acid, one of the most important criteria of quality, was assayed by application of the method of Robinson & Stotz, slightly modified. On the basis of the results obtained, mutual comparison of the varieties studied is possible along with consideration of the possible effects of weather conditions and the degree of north latitude of the place of growth. It is well known that the ascorbic acid content is dependent upon the variety. Accordingly, the following diminishing sequence was found in the ascorbic acid content of the varieties studied: Boskoop, Roodknop, Westwick Choice, Wellington XXX, Gerby, Wellington X, Åström, Brödtorp, Goliath, Silvergieter, Janslunda and Black of Lepaa. In this series, the amount of ascorbic acid fell from 250 to 127 mg/100g; considerable variations occurred in each variety. As for weather conditions, the summer temperature showed the greatest effect; in general, low temperature increased the amount of ascorbic acid. However, Brödtorp and Black of Lepaa often formed an exception. The number of hours of sunshine produced a similar effect, but to a lesser degree; by contrast, precipitation evinced no clear-cut effect. The degree of north latitude of the locality also seems to exert some effect, probably mainly because a latitude further north means a lowering of the temperature, and consequent retardation of the ripening, which again causes higher ascorbic acid values. Comparison with published reports shows that in principle the present results are in line with those presented earlier. The differences might be attributable to different methods of assay, or variability in the varieties concerned. The northern latitude of the place of growth and the degree of maturity may be of importance.

scholarly journals Silicon attenuates calcium deficiency by increasing ascorbic acid content, growth and quality of cabbage leaves

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Dalila Lopes da Silva ◽  
Renato de Mello Prado ◽  
Luis Felipe Lata Tenesaca ◽  
José Lucas Farias da Silva ◽  
Ben-Hur Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Nutrient Solution ◽  
Acid Content ◽  
Dry Matter ◽  
Ascorbic Acid Content ◽  
Calcium Deficiency ◽  
Ca Deficiency ◽  
Leaf Water Loss ◽  
Nutrient Solutions

AbstractCalcium (Ca) deficiency in cabbage plants induces oxidative damage, hampering growth and decreasing quality, however, it is hypothesized that silicon (Si) added to the nutrient solution may alleviate crop losses. Therefore, this study aims at evaluating whether silicon supplied in the nutrient solution reduces, in fact, the calcium deficiency effects on cabbage plants. In a greenhouse, cabbage plants were grown using nutrient solutions with Ca sufficiency and Ca deficiency (5 mM) without and with added silicon (2.5 mM), arranged as a 2 × 2 factorial in randomized blocks, with five replications. At 91 days after transplanting, the plants were harvested for biological evaluations. In the treatment without added Si, Ca deficiency promoted oxidative stress, low antioxidant content, decreased dry matter, and lower quality leaf. On the other hand, added Si attenuated Ca deficiency in cabbage by decreasing cell extravasation while increasing both ascorbic acid content and fresh and dry matter, providing firmer leaves due to diminished leaf water loss after harvesting. We highlighted the agronomic importance of Si added to the nutrient solution, especially in crops at risk of Ca deficiency.

scholarly journals The role of meteorological variables of blossoming and ripening within the tendency of qualitative indexes of sour cherry

2010 ◽  
Vol 16 (1) ◽  
Author(s):  
L. Lakatos ◽  
T. Szabó ◽  
Z. Sun ◽  
M. Soltész ◽  
Z. Szabó ◽  
...  
Keyword(s):  
Water Balance ◽  
Acid Content ◽  
Dry Matter ◽  
Sugar Content ◽  
Sour Cherry ◽  
Quality Parameters ◽  
Maximum Temperature ◽  
Dry Matter Content ◽  
Total Acid ◽  
Night And Day

We analyzed the relationship to sour cherry quality parameters of average temperature, maximum temperature, minimumtemperature, night and day-time temperature, precipitation and climatic water balance variables. Three cultivars of sour cherry were includedin the selection: “Debreceni bôtermô”, “Kántorjánosi”, and “Újfehértói fürtös”.We conducted regression analyzes on the three varieties, butpresent only those that proved to be the best fit.We couldn’t find any significant differences in the weather tolerance of the varieties. The database of sour cherry quality parameters covers the 1998 to 2008 intervals. The researched parameters were the following: dry matter content(%), sugar content (%), C-vitamin (mg), total acid content (%). Maximum temperature, the difference of night and day-time temperature andminimum temperature all have a significant correlation with the investigated quality parameters of sour cherry. Minimum temperature showsa quadratic relationship with sugar content, while night and day-time temperature differences show the same with dry matter content. Theother weather parameters had a linear correlation with the quality parameters of sour cherry. The research results show that an increasingamount of precipitation causes decreasing tendency in total acid content of sour cherry, so that increasing temperature has a positive influenceon total acid content. Big differences in night and day-time temperature also has positive effects on the dry matter and sugar content of sourcherry while the amount of precipitation has a negative effect. High minimum temperatures cause decreasing sugar content respiratory energylosses are significant if dawn temperatures do not drop considerably.A more favourable climatic water balance has a positive effect on vitaminC content in cases of a large negative water balance, vitamin C content is generally low.

scholarly journals Analysis and prognosis of bitter acids content in Czech hop varieties - year 2018 and long-term comparisons and trends

2019 ◽  
Vol 65 (1) ◽  
pp. 23-31
Author(s):  
Alexandr Mikyška ◽  
Marie Jurková
Keyword(s):  
Acid Content ◽  
Dry Matter ◽  
Hplc Method ◽  
Relative Content ◽  
Final Evaluation ◽  
Bitter Acids ◽  
Bitter Acid ◽  
The Stability ◽  
Good Agreement

This article presents the results of the harvest forecast of the alpha- and beta-bitter acids of the Czech hop varieties in the 2018 harvest, the results are discussed in relation to the long-term averages, the composition of the bitter acid analogs and the stability of the varietal characteristics. 180 hop samples were analyzed using EBC 7.7 (HPLC) method. The alpha-acid content of the most important Saaz variety (2.9% in dry matter) was identical to the 2017 harvest and 18% rel. lower than the 26-year average. The alpha-acid content of Sladek (5.0%), Premiant (4.8%), and Saaz Late (1.6%) varieties was significantly lower than the long-term average. The harvest of the hops of the Kazbek and Agnus varieties was close to the long-term average. The ratio of alpha- and beta-acids, the relative content of cohumulone and the relative content of colupulone were consistent with long-term averages for the tested varieties. It was confirmed, that the harvest forecast gives timely information on the alpha-acids content of the harvest, the results were in good agreement with the values of the final evaluation of all harvested hops samples.

scholarly journals Folic acid content of beetroot leaf and root by different growing stages and genotypes

2019 ◽  
pp. 115-119
Author(s):  
Tímea Rubóczki ◽  
Mária Takácsné Hájos
Keyword(s):  
Folic Acid ◽  
Acid Content ◽  
Dry Matter ◽  
Developmental Stages ◽  
Matter Content ◽  
Nitrate Content ◽  
Dry Matter Content ◽  
Randomized Field Experiment ◽  
Sowing Dates ◽  
Young Leaves

An increasing interest has been observed of beetroot leaf as a salad component due to recent studies focusing on their nutritional value. The randomized field experiment was carried out on lowland chernozem soil with 6 varieties, 3 replications and 2 sowing dates. Sampling was performed on 23 of August 2018 at the stage of 30 and 50 days of vegetation, where leaf (30 and 50 days) and root (50 days) were collected. Total dry matter, folic acid and nitrate content were evaluated. The results of this investigation show that higher total dry matter content was measured in the root (8.47–10.30%) compared to the leaf in both developmental stages (6.47–9.20%). Nevertheless, higher folic acid content was found in the young leaves of 30 and 50 days of development (58.77–113.86 µg 100g-1). Among the examined varieties, Bonel has presented great amount of folic acid not only in the leaves (99.35–113.61 µg 100g-1), but also in the root (89.99 µg 100g-1). Finally, lower nitrate content was found in Libero (316.16 mg kg-1) at 30 days and in Akela (340.41 mg kg-1) at 50 days of development. Thereby, fresh consumption of beetroot leaves are highly recommended.

scholarly journals Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 6-14
Author(s):  
Olga Samokhvalova ◽  
Kateryna Kasabova ◽  
Nataliа Shmatchenko ◽  
Aleksey Zagorulko ◽  
Andrii Zahorulko
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Nutritional Value ◽  
Raw Materials ◽  
Partial Replacement ◽  
Black Currant ◽  
Reducing Substances ◽  
Improved Technique ◽  
Improved Technology ◽  
Functional Components

The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %. It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control. The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %. In addition, gentle concentration modes improve the process of paste making

scholarly journals Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2158 ◽  
Author(s):  
Florina Dranca ◽  
Mircea Oroian
Keyword(s):  
Malus Domestica ◽  
Acid Content ◽  
Galacturonic Acid ◽  
Extraction Yield ◽  
Citrus Pectin ◽  
Box Behnken Design ◽  
Degree Of Esterification ◽  
Ft Ir ◽  
Ir Analysis ◽  
Optimum Extraction

Pectin was extracted from apple (Malus domestica ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R2 = 0.8905), the galacturonic acid content (R2 = 0.9866), and the degree of esterification (R2 = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box–Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin.

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