scholarly journals Effects of shoot age on biological and chemical properties of red currant (Ribes rubrum L.) cultivars

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Boban S. Djordjevic ◽  
Dejan B. Djurovic ◽  
Gordan D. Zec ◽  
Mekjell O. Meland ◽  
Milica M. Fotiric Aksic
Keyword(s):  
High Performance ◽  
Sugar Content ◽  
Chemical Properties ◽  
Principal Component ◽  
Soluble Solids ◽  
Phenological Data ◽  
Acid Ratio ◽  
Total Anthocyanins ◽  
Red Currant ◽  
And Chemical Properties

AbstractThe aim of this study was to examine the influence of shoot age on biological and chemical properties of 11 red currant cultivars (‘Jonkheer van Tets’, ‘Junifer’, ‘London Market’, ‘Makosta’, ‘Mirana’, ‘Redpoll’, ‘Rolan’, ‘Rondom’, ‘Rovada’, ‘Slovakia’ and ‘Stanza’) with different origins and ripening times. Phenological observations and pomological characteristics were studied and chemical analysis was conducted from 2013 to 2018 at experimental fields near Belgrade, Serbia. The total contents of phenols and anthocyanin were estimated spectrophotometrically, while quantitative analysis of anthocyanin aglycones was done using high-performance liquid chromatography. Three-year-old shoots had an earlier start of all examined phenological stages, better generative potential, higher yields, as well as higher total phenol and vitamin C contents in the fruits, compared with 2-year-old shoots, for all cultivars. The contents of total anthocyanins were higher in berries on younger shoots of early-ripening cultivars, while late-ripening cultivars had higher contents of total soluble solids and cyanidin in the berries on 3-year-old shoots. Principal component analysis demonstrated that the most important variables that distinguished 2-year-old shoots from 3-year-old shoots were those related to phenological data, cluster traits, total acids and yields. According to the obtained results, ‘Junifer’ (with the highest number of clusters), ‘Mirana’ (with the highest sugar content and sugar/acid ratio), ‘Redpoll’ (with the highest physical traits of cluster and berry), ‘Slovakia’ (with the highest yield and yield efficiency) and ‘Rovada’ (with the highest level of secondary metabolites) are recommended as the most promising cultivars for growing in the temperate region of Serbia.

scholarly journals Physical and Chemical Properties of Some European Plum Cultivars (Prunus domestica L.)

2013 ◽  
Vol 41 (2) ◽  
pp. 499 ◽  
Author(s):  
Mira Elena IONICA ◽  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Sina COSMULESCU ◽  
Mihai BOTU
Keyword(s):  
Chemical Properties ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Research Station ◽  
Physical And Chemical Properties ◽  
Prunus Domestica ◽  
Total Anthocyanins ◽  
Physical And Chemical ◽  
And Chemical Properties

Fruits from twelve plum cultivars (Prunus domestica L.), were analyzed in terms of physical and chemical characteristics. The fruits trees were grown in a trial at University of Craiova - Fruit Growing Research Station (SCDP) Valcea, which is located in Bujoreni, an important Romanian plum production area. Fruits were picked at harvest maturity. Several analyzes were performed, such as fruit linear dimensions, size index, fruit weight, dry matter, soluble solids content, titratable acidity, total anthocyanins, malic, tartaric and citric acids content. The best features in terms of physical and chemical properties proved to be found in ‘Alina’, ‘Alutus’, ‘Tuleu Timpuriu’, ‘Oltenal’ and ‘Renclod Althan’.

Characterization of Physical and Chemical Evaluation on Six Apple Varieties

2013 ◽  
Vol 807-809 ◽  
pp. 1954-1959
Author(s):  
Li Yan Gong ◽  
Bin Li ◽  
Jin Feng Bi ◽  
Sha Sha Bai ◽  
Xian Jun Meng
Keyword(s):  
Chemical Properties ◽  
Chemical Characterization ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Soluble Solids ◽  
Physical And Chemical Properties ◽  
Apple Varieties ◽  
Physical And Chemical ◽  
And Chemical Properties

Physical and chemical characterization of 6 apple varieties (Early Golden Delicious, Jonagold, Hanfu, Ralls, Rainier and Fuji) from China was performed using pattern recognition tools. Measurements were taken on 12 parameters including weigh, colour, fruit firmness, crude fiber, total soluble solids, titration acid, water, Vitamin C, edible rate and juice yield .The results showed that physical and chemical properties existed different variance in apple varieties. The coefficient of variance of 12 properties was from 2.15% to 69.04%. The different apple varieties were investigated by principal component analysis (PCA) and hierarchical cluster analysis (HCA). PCA revealed that the first four components represented 95.13% of the total variability in properties and different apple groups. HCA classified samples into three groups on the basis of the physical and chemical properties.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
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.

scholarly journals Physical and chemical properties of soils in different physiographic environments in the southern Amazonas region

2019 ◽  
Vol 35 (4) ◽  
Author(s):  
Willian Barros Nascimento ◽  
Milton César Costa Campos ◽  
Bruno Campos Mantovanelli ◽  
Luís Antônio Coutrim dos Santos ◽  
José Mauricio Cunha ◽  
...  
Keyword(s):  
Particle Density ◽  
Broad Class ◽  
Chemical Properties ◽  
Principal Component ◽  
Available Phosphorus ◽  
Physical And Chemical Properties ◽  
Dry Land ◽  
Chemical Properties Of Soils ◽  
Physical And Chemical ◽  
And Chemical Properties

The Amazon region has a great diversity of landscapes such as forests galleries, natural fields (“Cerrados Amazônicos”), dense forest, these environments made possible the formation of a broad class of soils over time. The aim of this study was to evaluate the physical and chemical properties of soils in different physiographic environments in southern Amazonas, Brazil. Three areas of representative physiographies were selected, all of them in natural conditions: natural field / forest and floodplain / dry land transitions, and corrugated relief areas. Soil samples were collected in layers of 0.0 to 0.20 and 0.80-1.0 m. From the samples collected the following physical analyzes were performed: particle size, bulk density, particle density, total porosity and saturated hydraulic conductivity; and chemical: exchangeable calcium, magnesium, aluminum and potassium available, phosphorus, potential acidity, pH and organic carbon. Based on the results of chemical analysis were calculated the sum of bases and base saturation. The results were submitted to multivariate statistics analysis, at the discretion of the principal component analysis (PCA). From the results it is clear that different physiographic environments studied influence the formation of different soil classes, featuring the diversity of Amazonian soils. The PCA allowed the distinction and formation of different similarity groups, thus enabling to relate the physical and chemical properties with the physiographic formation in which they are inserted.

scholarly journals Physical and Chemical Properties of Soil in the Sahelian Region: Case Study in Nioro du Rip, Senegal

2020 ◽  
pp. 73-82
Author(s):  
Landing Biaye ◽  
Fary Diome ◽  
Seybatou Diop ◽  
Modou Mbaye ◽  
Djibril Tine ◽  
...  
Keyword(s):  
Agricultural Land ◽  
Organic Matter Content ◽  
Chemical Properties ◽  
Principal Component ◽  
Fertility Level ◽  
Physical And Chemical Properties ◽  
Limited Information ◽  
Geochemical Composition ◽  
Physical And Chemical ◽  
And Chemical Properties

The locality of Nioro du Rip is facing intense erosion, loss of agricultural land, soil pollution and soil degradation. Today, there is limited information about the soil physical and chemical properties in the locality. In this work, we describe the main essential factors or mechanism that control the evolution of the soil in the study area. The physical and chemical properties of soils encountered along a NE-SW transect in are analyzed in this paper. The statistical analysis results revealed low structural stability of soils in general, due to their low organic matter content and exchangeable bases and their predominantly silty texture. A net trend towards acidification, which is more pronounced in the lower-bottom and terrace soils, provides information on the conditions that are increasingly unfavorable to agricultural development. The multivariate principal component analysis (PCA) identified the preponderance of two factors among the four primarily involved in soil geochemical composition. These include a mineralization process (expressed through the first principal component (PC1), which causes soils to be rich in elements (Ca2+, K+,C, N, MO) controlling their structure and fertility level;  The PC2 axis expresses the spatial differentiation phenomenon of the soil granulometric composition: soils forming cluster poles according to their textural affinity in the projection of the plane formed by these two components , with on one side the sandy-dominated soils of the shallows and terraces and on the other the clay-dominated soils of the plateau and the slope. A clear reversal of textural polarity in the studied topo sequence that must be blamed on the strong water erosion in this area.

Review of Fabrication Methods of Nanotube / Nanowire Devices

2011 ◽  
Vol 411 ◽  
pp. 427-431 ◽  
Author(s):  
Miao Miao Tan ◽  
Zi Yi Zhang ◽  
Lin Hui Zhao ◽  
Jian Cheng Zhang
Keyword(s):  
Carbon Nanotube ◽  
High Performance ◽  
Chemical Properties ◽  
Research Field ◽  
Nano Materials ◽  
One Dimensional ◽  
Nano Fabrication ◽  
Nano Structures ◽  
Manufacturing Methods ◽  
And Chemical Properties

With the development of nano materials, a novel research field of NEMS forms by combining nano materials, nano-structures and nano fabrication with MEMS. Carbon nanotube (CNT) is a kind of one-dimensional nano structures which has unique mechanical, electrical and chemical properties. Using CNTs, new nano-devices with new principle or high performance would be developed. This paper reviews the assembly methods of one dimensional nanostructure and analyzes the characteristics of various methods, which provides reference for the device manufacturing methods using nanotubes/nanowires.

scholarly journals Use of Physical and Chemical Properties of Commercial Tomato (Lycopersicon esculentum Mill.) Products forMonitoring Their Quality

2008 ◽  
Vol 91 (1) ◽  
pp. 112-122 ◽  
Author(s):  
Luis Eduardo Ordóñez-Santos ◽  
Enrique Arbones ◽  
Lourdes Vázquez-Oderiz ◽  
Angeles Romero-Rodríguez ◽  
Julio Gómez ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Principal Component ◽  
The United States ◽  
Soluble Solids ◽  
Multidimensional Data ◽  
Pectic Substances ◽  
Physical And Chemical Variables ◽  
Solids Content ◽  
United States Mexico ◽  
Physical And Chemical

Abstract Eighteen physical and chemical variables were determined in 25 samples of commercial tomato products: total solids, soluble solids, water activity, lycopene, 5-hydroxymethyl-2-furfural, CIELab components (L, a, b, a/b, C, H), total acidity, sodium chloride, wet-weight pulp percentage, alcohol insoluble solids, total pectic substances, ascorbic acid, and pH. In order to maximize the variability of products, samples included crushed tomato, tomato puree, tomato paste, and heavy concentrates and were taken from Italy, France, Spain, Portugal, the United States, Mexico, Colombia, and Chile. Correlation analysis and multidimensional data analysis techniques (principal component analysis and hierarchical classifications) were used to describe the products' variability and to study the relationships among variables. Three variables were selected, with the aim of classifying the collection of samples in a way consistent with the classification obtained with the first principal components. These variables were soluble solids content, the CIELab lightness parameter L, and total pectic substances content.

scholarly journals Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Anis Chikhoune ◽  
Fatiha Bedjou ◽  
Sabrina Oubouzid ◽  
Rosa Boukefoussa ◽  
Bilal Bechri ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Sugar Content ◽  
Coconut Oil ◽  
Principal Component ◽  
Palm Stearin ◽  
International Standards ◽  
Interesterified Oil

Interesterification becomes a very powerful tool in food industry. A blend of coconut oil and palm stearin is enzymatically interesterified by lipase (EC 3.1.1.3) in an aquarium reactor. The interesterified blend obtained is then incorporated in madeleines, mini croissants, and mini rolls. Physicochemical parameters’ assessment for molasses used is in good agreement with the international standards. Fatty acid composition of the interesterified blend and sugar content of molasses were assessed by gas chromatography (GC) and high performance liquid chromatography (HPLC). A sensory evaluation of the madeleines, mini croissants, and buns has been carried out by untrained tasters, with a statistical analysis by a principal component analysis (PCA). Chromatographic characterization by Gas Chromatography revealed fatty acids, ranging from C6: 0 to C22: 0. Liquid sugar’s content by high performance liquid chromatography revealed three main sugars: sucrose, glucose, and fructose. Results of the sensory analysis showed the good quality of the prepared products.

scholarly journals Chemical Properties and Shelf Life of Banana (Musa sapientum L.) as Influenced by Different Postharvest Treatments

2015 ◽  
Vol 12 (2) ◽  
pp. 06-17 ◽  
Author(s):  
S A Zomo ◽  
S M Ismail ◽  
M Shah Jahan ◽  
K Kabir ◽  
M H Kabir
Keyword(s):  
Gibberellic Acid ◽  
Shelf Life ◽  
Open Space ◽  
Sugar Content ◽  
Chemical Properties ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Benzyl Adenine ◽  
Total Soluble Solids ◽  
Postharvest Treatments

An experiment was conducted to evaluate the changes in the chemical properties of banana fruits and their shelf life as influenced by different postharvest treatments. There were two varieties viz. Amritasagar (VI) and Sabri (V2) and seven storage treatments viz.: control (open space, 30±2ºC) (T0); perforated polyethylene, 30±2ºC (T1); non-perforated polyethylene, 30±2ºC (T2); benzyl adenine (BA 30 ppm, 30±2ºC) (T3); gibberellic acid (GA3 150 ppm, 30±2ºC) (T4); benzyl adenine (BA 30 ppm, 15°C ) (T5) and gibberellic acid (GA3 150 ppm, 15°C) (T6). A factorial experiment was laid out in the Completely Randomized Design (CRD) with three replications. Data were recorded on titratable acid content, total sugar content, reducing sugar content, non-reducing sugar content, total soluble solids and pulp pH. Among the chemical parameters, total soluble solids (TSS) and pH of pulp increased while titratable acidity decreased during storage in all the treated and untreated banana fruits. Among the treatments gibberellic acid (GA3 150 ppm, 15°C) treatment exhibited the best storage performance. The treatment combinations of Sabri with gibberellic acid (GA3 150 ppm, 15°C) showed the longest shelf life (16.25 days), whereas the lowest shelf life was in Amritasagar with control (open space, 30±2ºC) treatment combination (6.78 days).The Agriculturists 2014; 12(2) 06-17

Comparative study of microbiological, chemical and sensory properties of kefirs produced in Estonia, Latvia and Lithuania

2016 ◽  
Vol 83 (1) ◽  
pp. 89-95 ◽  
Author(s):  
Dea Anton ◽  
Piret Raudsepp ◽  
Mati Roasto ◽  
Kadrin Meremäe ◽  
Sirje Kuusik ◽  
...  
Keyword(s):  
High Performance ◽  
Ion Trap ◽  
Chemical Properties ◽  
Principal Component ◽  
Bacterial Count ◽  
Starter Cultures ◽  
Oxidation Products ◽  
Total Bacterial Count ◽  
Codex Standard ◽  
Primary Oxidation

In the current study the microbiological, sensory and chemical properties of 24 kefirs (12 producers) from Estonian, Latvian and Lithuanian retail market were determined using gas chromatography (GC), high performance liquid chromatography (HPLC-MS/MS-Q-TOF and LC-ion trap MS/MS), spectrophotometry and other methods. Antihypertensive, angiotensin-converting enzyme (ACE) inhibiting, antioxidant and antibacterial peptides were found in the kefir samples. According to the results of principal component analysis of 200 most abundant compounds obtained with HPLC-MS/MS-Q-TOF analysis, Estonian kefirs differed from the rest. Kefirs of Latvian and Lithuanian origin showed similarities in several characteristics, probably related to the starter cultures and technological processes. The fatty acids composition of all Baltic kefirs was uniform. The antioxidant capacity of the kefirs varied slightly, whereas intermediate positive correlation (r= 0·32,P< 0·05) was found between antioxidativity and total bacterial count. The lipid oxidation level, estimated as the content of linoleic and oleic acid primary oxidation products, oxylipins, was very low in all studied kefirs. Only one third of analysed kefirs met the requirements of the minimum sum of viable microorganisms, indicated in the Codex Standard for Fermented Milks.

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