scholarly journals Comparative Study on Physicochemical Properties of Selected Mango (Mangifera indica L.) Varieties in Northern Bangladesh

2019 ◽  
Vol 52 (1) ◽  
pp. 54-65
Author(s):  
M.M. Rashid ◽  
H. Khatun ◽  
M.F. Rayhan ◽  
M.E.A. Plabon ◽  
M.U. Hossain ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Fruits And Vegetables ◽  
Mangifera Indica ◽  
Ash Content ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Total Sugars ◽  
Titrable Acidity ◽  
Total Carbohydrates

Abstract Fruits and vegetables are important sources of nutrients for mankind. Among the various fruits available in Bangladesh, mango occupies a vital place in the human nutrition for its delicious taste and higher nutritious value. In this study, five mango varieties, viz. Fazli, Amrupali, Langra, Gopalbogh and Misribogh, were tested to evaluate the quality of these mango varieties available in Northern Bangladesh. Physiochemical characteristics, including moisture, ash, total carbohydrates, total solids, total soluble solids (TSS), pH, acidity, total sugars and ascorbic acid contents were evaluated. The results showed that there were significant (p< 0.05) differences among mangoes of all varieties for physicochemical parameters. In case of proximate composition, the mango variety Amrupali showed the highest ash content (2.34±0.15) and fat content (1.18±0.13). Protein content (0.94±0.12) and total fiber (2.67%) content was shown to be the highest by Gopalbogh and Misribogh, respectively. The selected mango varieties contained TSS of 12.87~20.55oBrix, pH of 4.45~4.67, titrable acidity of 0.07~0.42%, reducing sugar of 8.40~15.43%, non-reducing sugar of 9.24~10.48%, and total sugarof 18.88~25.12%. The study findings would be helpful for the consumers, dietitian and industry policymakers.

scholarly journals Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil

2015 ◽  
Vol 4 (5) ◽  
pp. 157
Author(s):  
Fabíola Gonçalves da COSTA ◽  
Adelino Cunha Neto ◽  
Luiz José Rodrigues ◽  
Eduardo Eustáquio de Souza Figueiredo
Keyword(s):  
Fruits And Vegetables ◽  
Soluble Solids ◽  
Foreign Matter ◽  
Minimally Processed ◽  
Mato Grosso ◽  
Modern Times ◽  
Brazilian Legislation ◽  
Processed Products ◽  
Sanitary Conditions

Consumers have been increasingly seeking healthier foods without sacrificing sensory satisfaction and convenience, which are highly acclaimed attributes in modern times. Minimally processed products can meet these demands. The present study evaluated the microbiological, microscopic and physicochemical quality of minimally processed fruits and vegetables marketed in Cuiabá, Brazil. A total of 36 samples, consisting of sliced melon, fruit salad in pieces, grated carrot, diced melon, sliced papaya and pineapple rounds were subjected to microbiological, microscopic and physicochemical analyses. <em>Salmonella</em> spp. was absent in all samples, while 27.8% (10/36) of the samples showed coliform counts at 45 °C over 2.0 and 2.7 log CFU.g<sup>-1</sup> in fruit and vegetables, respectively. Light dirt and foreign matter were present in 55.5% of the samples (20/36), including wood fragments and insect/animal excrements (rat hair) in 13.9% (5/36) of the samples. The pH and soluble solids (°Brix) results ranged from 3.84 to 6.66 and from 8.19 to 10.24, respectively. The products were in different stages of maturation and 27.8% (10/36) of the sliced papaya and grated carrots were in unsatisfactory sanitary conditions under the current Brazilian legislation.

scholarly journals Development and Evaluation of Whey-based Herbal Beverages as Health Drink

2021 ◽  
Vol 108 (March) ◽  
pp. 1-5
Author(s):  
Kanchana N ◽  
◽  
Veeranan Arun Giridhari V ◽  
Vijayalakshmi R ◽  
◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Attributes ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Protein G ◽  
Total Soluble Solids ◽  
Sensory Acceptability ◽  
Titrable Acidity ◽  
Physical Chemical ◽  
The Cost

The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of whey-based herbal drinks. Among the three variations, whey-based jaljeera drink (H3) scored the highest sensory acceptability. The pH, titrable acidity (% citric acid), total soluble solids (⁰Brix), lactose (g/100g), protein (g/100g), fat (g/100g), total reducing sugar (g/100g), total sugar (g/100g), calcium (mg/100g), ascorbic acid (mg/100g) and total phenol (mgGAE/100g) of whey-jaljeera drink (H3) were 5.24, 0.21, 12.0, 2.78, 0.46, 0.30, 3.43, 14.43, 55.27, 0.12 and 14.26, respectively. The sensory attributes retention was high in glass (P2) compared to PET (P1). The sensory attributes were gradually decreased during the storage of room temperature (R1) than refrigerated temperature (R2). The cost of the formulated whey brahmi drink, whey mint drink, and whey jaljeera drinks were Rs.18.33/250ml, Rs.20.20/250ml and Rs.14.75/250ml, respectively. The study concluded that nutritionally rich whey-based herbal drinks can be recommended to all group of people.

scholarly journals Effect of ethrel spray on the ripening behaviour of mango (Mangifera indica L.) variety 'Dashehari'

2017 ◽  
Vol 9 (3) ◽  
pp. 1619-1623 ◽  
Author(s):  
P. S. Gurjar ◽  
A.K. Verma ◽  
Abhay Dikshit ◽  
D. K. Shukla
Keyword(s):  
Mangifera Indica ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Carotenoids ◽  
Yellow Colour ◽  
Temperature Changes ◽  
Titrable Acidity ◽  
Physico Chemical ◽  
Colour Development ◽  
Increasing Trends

An experiment was carried out to investigate the effect of post harvest spray of different concentrations (100, 200, 400, 600 and 800 ppm) of ethrel (2-chloroethyl phosphonic acid) on ripening and colour development in ‘Dashehari’ mango fruits harvested in second week of June, 2015. The treated fruits were assessed for physico-chemical parameters such as physiological loss in weight (%), firmness (Kg/cm2), TSS (°Brix), titrable acidity (%), total carotenoids (mg/100g) and peel chlorophyll (mg/100g) and observations were recorded at 2 days interval during 8 days storage at ambient temperature. Changes in total soluble solids (8.5 to 23.23° Brix), total carotenoids (0.807 to 7.12 mg/100g) and PLW (14.58%) showed increasing trends up to 8 days during storage whereas fruit firmness (8.5 to 0.68 Kg/cm2), titrable acidity (1.26 to 0.08%) and total peel chlorophyll (5.2 to 0.14 mg/100g) showed decreasing trends. At the end of the storage period for 8 days, Ethrel spray at 600 ppm induced uniform ripening with attractive yellow colour within 4 days while untreated control fruits failed to ripen uniformly and remain light green even after 8 days of storage. Ripening advances by 4 days in fruits sprayed with 600 ppm ethrel com-pared to unsprayed control fruits.

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

2015 ◽  
Vol 10 (4) ◽  
pp. 01 ◽  
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

<p>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.</p><p align="center"><strong><em>Physicochemical parameters of fruit pulps produced in Petrolina – PE</em></strong></p><p><strong>Abstract</strong><strong>: </strong>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.</p>

scholarly journals SCDMImage: um aplicativo para detecção de características morfológicas em produtos agrícolas

2021 ◽  
Vol 1 (53) ◽  
pp. 27
Author(s):  
Valnyr Vasconcelos Lira ◽  
Francisco Fechine Borges ◽  
Jéssica Cordeiro da Silva Santos ◽  
Antônio Pedro Gomes Tabosa ◽  
Mário Eduardo Rangel Moreira Cavalcanti Mata
Keyword(s):  
Fruits And Vegetables ◽  
Mangifera Indica ◽  
Digital Camera ◽  
Morphological Characteristics ◽  
Reliable Estimate ◽  
Continuous Growth ◽  
The Masses ◽  
Cultivation Techniques

<p><span class="fontstyle0">With the evolution of cultivation techniques, the world production of fruits and vegetables has been presenting a continuous growth. Despite the increase in production, a significant portion of the harvested products is mainly lost in the post-harvest due to several factors, such as inapropriate handling, transportation and conservation, lack of selection and classification, poorly sized packaging, among others. In general, the quality of fruits and vegetables is usually evaluated by the following parameters: size, shape, mass, color, firmness, ripeness, absence of bruises and pathologies.The objective of this work was to develop an application in Matlab to detect morphological characteristics (width, length, area, perimeter) of Mangifera indica L., ‘Tommy Atkins’ mangos from images, and using the same images, estimate its weigth. The images of the mangoes were acquired with a digital camera attached to an illuminated box and later processed in an application developed in Matlab. The images showed the morphological characteristics of the samples were obtained and an equation was determined to estimate their mass. The determination of the mass from the images had a 96% correlation with the actual mass measured with a scale and it was possible to obtain a reliable estimate of the masses of the mangoes from their images.</span></p>

scholarly journals Effect of neem leaf and banana pulp extracts on shelf life and quality of mango (Mangifera indica L.)

2018 ◽  
Vol 16 (3) ◽  
pp. 343-350 ◽  
Author(s):  
Rabeya Akter Sarmin ◽  
Shamim Ahmed Kamal Uddin Khan ◽  
Kanij Fatema ◽  
Sabiha Sultana
Keyword(s):  
Shelf Life ◽  
Disease Severity ◽  
Leaf Extract ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Neem Leaf Extract

The study was carried out to minimize the postharvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of postharvest quality of mango stored in ambient conditions. J. Bangladesh Agril. Univ. 16(3): 343–350, December 2018

Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat

2011 ◽  
Vol 108 ◽  
pp. 244-250
Author(s):  
Wei Dong Bai ◽  
Wen Hong Zhao ◽  
Zhou Min Lu ◽  
Xue Dan Cao ◽  
Zhong Liang Zhang
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Theoretical Foundation ◽  
Soluble Sugar ◽  
Soluble Solids ◽  
Storage Quality ◽  
Titrable Acidity ◽  
And Storage ◽  
Weight Loss Ratio

In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 μmol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3±0.5°C, relative humidity of 65~80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment ,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 μmol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.

scholarly journals Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
François Ezin Azonwade ◽  
Armand Paraïso ◽  
Cokou P. Agbangnan Dossa ◽  
Victorien T. Dougnon ◽  
Christine N’tcha ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
International Standards ◽  
Free Acidity ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Significant Difference

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05top<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

Note: The effect of Ethephon on the colour, composition and quality of mango (Mangifera indica, cv Kent) / Nota: Efecto del Ethephon sobre el color, la composición y la calidad del mango (Mangifera indica cv Kent)

1998 ◽  
Vol 4 (3) ◽  
pp. 199-205 ◽  
Author(s):  
A.R. Centurión Yah ◽  
S.A. González Novelo ◽  
J.A. Tamayo Cortés ◽  
J.J. Argumedo ◽  
E. Sauri Duch
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Reducing Sugars ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Ripe Fruit ◽  
Yellow Colour ◽  
General Acceptance

Mango cv Kent, as grown on the Yucatan Peninsula, despite its satisfactory ripening, pleasant flavour, correct pulp colour and general acceptance, shows a skin without the characteristic red- yellow colour of the regular ripe fruit; it remains green and this makes it slightly unattractive to the consumer. On the other hand, ethylene and some other components such as Ethephon, have been used to homogenize the ripening in many fruits and to improve its colour. This work shows the results of the effect of nine different treatments with Ethephon on the colour, composition and quality of mango cv Kent. Fruit was treated by immersion in solutions of Ethephon at three different concentrations (500, 1500 and 2000 ppm) and for three different lengths of times (3, 6 and 9 min). The colour improvement depended upon the concentration and time of the treatment with Ethephon. In general, it was found that treatment with Ethephon had a significantly posi tive effect on the colour of the mango skin, as it caused the degradation of chlorophyll, which gave the appearance of the characteristic yellow and red colours to 100% of the fruit treated with 2500 ppm. Treatments influenced significantly the chemical composition of the pulp, particularly the concentration of total soluble solids, reducing sugars, carotenoids, vitamin C and acidity. The best sensorial acceptance was obtained from treatments with 1500 ppm.

scholarly journals Enrichment on quality of aonla (Emblica officinalis G.) fruit bars by blending

2017 ◽  
Vol 9 (1) ◽  
pp. 162-166
Author(s):  
Deepika Deepika ◽  
Payel Panja
Keyword(s):  
Initial Moisture Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Pulp ◽  
Organoleptic Evaluation ◽  
Total Sugars ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Mango Pulp

The main objective of the study was to standardize enrichment of aonla pulp to develop fruit bars. The experiment was laid out in Completely Randomized Design (CRD) with 10 treatments. Aonla pulp was blended with 25 to 75% of different fruit (mango, papaya and jackfruit) pulp viz. Aonla pulp, Aonla with mango, papaya and jackfruit in different proportion of 3:1, 1:1 and 1:3 each fruit respectively. The initial moisture content was higher in aonlapulp enriched with mango pulp in 1:3 proportions. Enrichment of aonlapulp with fruit pulp of mango, papaya and jackfruit reduced the ascorbic acid, titratable acidity and tannin content of the resultant fruit bars compared to that from pure aonla pulp, which is an indication in the reduction of astringency. Enrichment also resulted in an increase in total soluble solids, reducing, non-reducing and total sugars of the resultant fruit bars. Enrichment of aonla pulp with fruit pulp of provitamin A rich fruits like mango, papaya and jackfruit showed a rise in total carote-noids and reduced astringency and acidity, thereby resulting in fruit bars with altered palatability and enhanced nutrition. Enriched fruit bars contained three vital antioxidants viz. Vitamin C, carotenoids and polyphenols of all the treatments, enriched fruit bar containing 25 % aonlaand 75 % mango (T4) was found superior in organoleptic evaluation.

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