scholarly journals Physical and Biochemical Properties of Selected Tropical Fruits

2014 ◽  
Vol 28 (3) ◽  
pp. 383-388 ◽  
Author(s):  
K.A. Athmaselvi ◽  
Pandian Jenney ◽  
C. Pavithra ◽  
Ishita Roy
Keyword(s):  
Aspect Ratio ◽  
Physical Properties ◽  
Specific Heat ◽  
Biochemical Analysis ◽  
Titratable Acidity ◽  
Biochemical Properties ◽  
Soluble Solids ◽  
True Density ◽  
Tropical Fruits ◽  
Mass Fractions

Abstract This study was conducted to determine the physical and biochemical properties of guava, sapota, and papaya. The physical properties studied were: dimensions, shell ratio, surface area, bulk and true density, porosity, sphericity, packing coefficient, aspect ratio, and roundness index. The specific heat at various mass fractions, biochemical properties like pH, titratable acidity, total soluble solids, and colour analysis were studied for fruit pulps. The viscosity of fruits was studied at various mass fractions. The high sphericity of guava and sapota indicated that those fruits had high rolling capability, which is an important factor for designing hoppers. Biochemical analysis showed that sapota was the sweetest fruit amongst the three studied.

scholarly journals Fruit Quality Attributes of Sour Cherry Cultivars

ISRN Agronomy ◽  
2012 ◽  
Vol 2012 ◽  
pp. 1-5 ◽  
Author(s):  
Tomo Miloševic ◽  
Nebojša Miloševic
Keyword(s):  
Aspect Ratio ◽  
Physical Properties ◽  
Fruit Quality ◽  
Geometric Mean ◽  
Sour Cherry ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Ripening Index ◽  
Solids Content

The aim of this study is the evaluation of two sour cherry cultivars (“Oblačinska”, “Cigančica”) grown at Cacak (Western Serbia) by determining main physical properties such as fruit linear dimensions, arithmetic and geometric mean diameter, fruit volume, sphericity, surface area, and aspect ratio at the commercial stage. Also, some attributes related to fruit quality (fruit weight, soluble solids, total acidity, ripening index, and pH juice) were evaluated at different ripening stages. “Oblačinska” shows better physical properties, except aspect ratio, when compared with “Cigančica”. Sphericity was similar in both cultivars. Fruit weight, soluble solids content, ripening index, and pH increased during ripening process, whereas titratable acidity decreased over above process. In general, “Oblačinska” had better chemical composition than “Cigančica”. Finally, fruit of both cultivars is suitable for processing and also for fresh consumption.

scholarly journals Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1101
Author(s):  
Jiovan Campbell ◽  
Ali Sarkhosh ◽  
Fariborz Habibi ◽  
Pranavkumar Gajjar ◽  
Ahmed Ismail ◽  
...  
Keyword(s):  
Principal Component ◽  
Titratable Acidity ◽  
Positive Influence ◽  
Biochemical Properties ◽  
Soluble Solids ◽  
Matrix Analysis ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Color Characteristics ◽  
Muscadine Grape

Biochemical juice attributes and color-related traits of muscadine grape genotypes have been investigated. For this study, 90 muscadine genotypes, including 21 standard cultivars, 60 breeding lines, and 9 Vitis x Muscadinia hybrids (VM), were evaluated. The biochemical properties of total soluble solids (TSS), titratable acidity, and TSS/Acid (T/A) ratio showed modest diversity among genotypes with a range of 10.3 °Brix, 2.1 mg tartaric acid/L, and 4.6, respectively. Nonetheless, the pH trait exhibited a tight range of 0.74 among the population with a minimum and maximum pH of 3.11 ± 0.12 and 3.85 ± 0.12. Color-related traits showed more deviation between individuals. Total anthocyanin content (TAC), luminosity index (L*), hue angle (h°), and chroma index (C*) displayed a range of 398 µg/g DW, 33.2, 352.1, and 24, respectively. The hierarchical clustering map classified the population into two large groups of colored and non-colored grapes based on L* and h°, suggesting the predominance of these two characters among the population. The colored berries genotypes clade was further divided into several sub-clades depending on C*, TAC, and TSS levels. The principal component analysis (PCA) separated the four-color characteristics into two groups with a negative correlation between them, L* and C* versus TAC and h°. Further, PCA suggested the positive influence of acidity in enhancing the different nutraceutical components. Despite the nature of anthocyanins as a member of phenolic compounds, a lack of significant correlation between TAC and nutraceutical-related traits was detected. The dissimilatory matrix analysis highlighted the muscadine individuals C11-2-2, E16-9-1, O21-13-1, and Noble as particular genotypes among the population due to enhanced color characteristics.

scholarly journals PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

2015 ◽  
Vol 28 (4) ◽  
pp. 244-252 ◽  
Author(s):  
LUÍS GOMES DE MOURA NETO ◽  
ÉRICA MILO DE FREITAS FELIPE ROCHA ◽  
MARCOS RODRIGUES AMORIM AFONSO ◽  
SUELI RODRIGUES ◽  
JOSÉ MARIA CORREIRA DA COSTA
Keyword(s):  
Ascorbic Acid ◽  
Spray Drying ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Titratable Acidity ◽  
Color Appearance ◽  
Soluble Solids ◽  
Tropical Fruits ◽  
Physicochemical Composition ◽  
Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

scholarly journals Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
P A Pawase ◽  
A Shingote ◽  
U D Chavan
Keyword(s):  
Aspect Ratio ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Pearl Millet ◽  
Functional Properties ◽  
True Density ◽  
Sample Weight ◽  
Dimensional Properties ◽  
Significant Difference

The study determined the physical properties of finger millet (FM) (Eluesine coracana) grains and the functional properties of FM flour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM flours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was significantly higher (p less than 0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was significantly different from FM flour on all dimensional properties. Moisture content of milky cream showed higher significant difference for both grains and flours as compared to brown and black grain/flours. Milky cream cultivar was significantly different in L , b , C , H values, WAC, BD and dispersibility for both FM grains and flours. Data showed that brown flour was significantly higher in viscosity than in milky and black flours. Microstructure results revealed that starch granules of raw FM flours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM flour.

scholarly journals Ripening Development and Quality of Melting and Non-melting Flesh Peach Cultivars

HortScience ◽  
2012 ◽  
Vol 47 (7) ◽  
pp. 879-885 ◽  
Author(s):  
Ming-Wei S. Kao ◽  
Jeffrey K. Brecht ◽  
Jeffrey G. Williamson ◽  
Donald J. Huber
Keyword(s):  
Ethylene Production ◽  
Prunus Persica ◽  
Storage Period ◽  
Titratable Acidity ◽  
Pectin Methylesterase ◽  
Biochemical Properties ◽  
Soluble Solids ◽  
Cell Wall Modification ◽  
Advanced Stages ◽  
Solids Content

Some physiological and biochemical properties of melting flesh (MF) and non-melting flesh (NMF) peaches [Prunus persica (L.) Batsch] were determined during ripening for 5 days at 20 °C. Respiration rates and ethylene production of MF ‘Flordaprince’, MF ‘TropicBeauty’, NMF ‘UFSun’, and NMF ‘Gulfking’ were measured at different harvest skin ground color-based maturity stages. The MF cultivars at harvest were mostly preclimacteric or at the onset of ripening. The NMF cultivars generally had higher ethylene production at harvest and throughout ripening than the MF cultivars; thus, the NMF fruit had started ripening on the tree before harvest. Some of the NMF fruit harvested at more advanced stages quickly became postclimacteric during the storage period. Quality determination after fruit ripening showed that MF ‘TropicBeauty’ had the highest soluble solids content (SSC), but also the highest titratable acidity (TA). The NMF cultivars had lower TA than the MF cultivars. NMF ‘Gulfking’ consistently had high SSC/TA, which was the result of it having the lowest TA. The NMF cultivars retained firmer texture than the MF cultivars during ripening. The flesh firmness of the NMF cultivars was four to five times greater than that of the MF cultivars. To investigate the reason for this significant textural difference, the activities of the cell wall modification enzymes pectin methylesterase (PME) and polygalacturonase (PG) were quantified in all four cultivars at advanced ripeness stages. PME activity appeared to be more directly related with peach fruit softening than PG activity.

Physical properties and proximate composition of Thompson red avocado fruit

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Chin Xuan Tan ◽  
Seok Shin Tan ◽  
Hasanah Mohd Ghazali ◽  
Seok Tyug Tan
Keyword(s):  
Physical Properties ◽  
Proximate Composition ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Global Market ◽  
Soluble Solids ◽  
Physical Parameters ◽  
Total Soluble Solids ◽  
Content Type ◽  
Avocado Fruit

PurposeThompson red avocado is a bright red-coloured fruit when ripe. As the global market for avocado fruit is increasing, this unique avocado variety could potentially be the savory fruit for consumers. The study aimed to evaluate the physicochemical properties of different parts of Thomson red avocado fruit.Design/methodology/approachPhysical parameters were measured using a calibrated digital balance and a vernier caliper. The methods of the Association of Official Analytical Chemists (AOAC) and a calibrated digital pH meter were used to measure the proximate composition and pH values of different fruit parts. Meanwhile, the total soluble solids and titratable acidity were determined using titration methods.FindingsThompson red avocado is a medium-sized fruit with an average mass, length and diameter of 216.92 g, 9.50 and 7.20 cm, respectively. The major part of the fruit is pulp (56.01%), followed by seed (33.04%) and peel (10.94%). Each of these fruit parts was further investigated for their proximate composition, pH, titratable acidity and total soluble solids. All the fruit parts were found to be low in protein (<1%) and titratable acidity (<0.42%), but high in moisture content (>60%). The pH of these fruit parts was in the range of 5.04–5.59. Compared to the peel and seed, the pulp has the highest crude fat (20.79%), but the lowest ash content (1.47%), total carbohydrates (3.39%) and total soluble solids (7.83 ºBrix).Originality/valueThe physical and chemical properties of the commercial avocado varieties such as Fortuna, Collinson, Hass and Barker are well-documented in the literature. Unlike typical avocado fruits, which change from green into dark black, dark green or deep purplish colour when ripe, Thompson red variety changes into red colour when ripe. As the global market for avocado fruit is increasing, the unique, bright-red-coloured Thompson red avocado could potentially be the savoury fruit for consumers. Previous studies reported the nutritional composition of avocado fruit is affected by variety and geographical locations, but the data on the nutritional profile of Thompson red avocado fruit are scarce. Therefore, this study was carried out to determine the physical properties and nutrient contents of Thompson red avocado fruit.

scholarly journals Physical properties of cumin and caraway seeds

2013 ◽  
Vol 27 (4) ◽  
pp. 491-494 ◽  
Author(s):  
D. Zare ◽  
A. Bakhshipour ◽  
G. Chen
Keyword(s):  
Aspect Ratio ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Geometric Mean ◽  
Equivalent Diameter ◽  
True Density ◽  
Mean Width ◽  
Mean Diameter ◽  
Constant Moisture Content

Abstract Physical properties of cumin and caraway seeds were measured and compared at constant moisture content of 7.5% w.b. The average thousand mass of grain, mean length, mean width, mean thickness, equivalent diameter, geometric mean diameter, surface area, volume, sphericity, aspect ratio, true density, bulk density and porosity were measured for cumin and caraway. There are significant differences (p<0.01) in most physical properties of cumin and caraway, except porosity and sphericity

scholarly journals Genetic diversity of jujube (Ziziphus mauritiana) cultivars

Genetika ◽  
2018 ◽  
Vol 50 (2) ◽  
pp. 483-494
Author(s):  
Wajeeha Amin ◽  
Sajjad Hussain ◽  
Muhammad Anjum ◽  
Shaghef Ejaz ◽  
Muhammad Saqib ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Seed Weight ◽  
Titratable Acidity ◽  
Biochemical Properties ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Ziziphus Mauritiana

The present study was conducted on five jujube (Ziziphus mauritiana Lamk.) cultivars (Anokhi, Karela, Dill bahar, Ajooba and Dehli white) grown in two locations in Punjab, Pakistan during seasons 2014-2015 and 2015-2016. The aim of the study was to determine genetic diversity based on fruit properties fruit (weight, length, diameter), seed (weight, length, diameter), pulp weight, juice pH, total soluble solids (TSS), titratable acidity (TA), vitamin C, sugars (total, reducing, and non-reducing), antioxidant capacity and total phenolics. All cultivars significantly differed from each other in their fruit physico-chemical attributes. Dehli white cultivar had the highest fruit weight (22.90 g), fruit diameter (37.58 mm), pulp weight (16.83 g) and seed diameter (10.33 mm) than other cultivars. Dill bahar had the highest fruit length (43.75 mm), seed weight (2.69 g), juice pH (4.98), vitamin C content (55.86 mg/100 mL juice) and total phenolic contents (146.98 ?g GAE per mL). Anokhi had the highest seed length (26.13 mm), non-reducing sugars (37.81%), total sugars (47.23%) and antioxidant capacity (1016.8 mM trolox per 100 mL). In Bahawalpur and Faisalabad?s environmental conditions Dehli white and Dill bahar cultivars were with better physical properties. However, according to biochemical properties Ajooba and Anokhi cultivars were better in Bahawalpur.

scholarly journals Novel Edible Coating of Starch-Based Stenospermocarpic Mango Prolongs the Shelf Life of Mango “Ataulfo” Fruit

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
Sara Elena Hernández-Guerrero ◽  
Rosendo Balois-Morales ◽  
Yolotzin Apatzingán Palomino-Hermosillo ◽  
Graciela Guadalupe López-Guzmán ◽  
Guillermo Berumen-Varela ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Added Value ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Tropical Fruits ◽  
Factorial Experimental Design ◽  
Solids Content ◽  
Design Weight

Edible coatings based on 2% starch (w/v) extracted from tropical fruits were applied on stenospermocarpic mango fruits with the objective to prolong its shelf life during storage and give them an added value since they have no commercial value. In this regard, stenospermocarpic mangoes were coated with starch from banana “Pear” (T1 and T2), starch from soursop (T3 and T4), and starch from stenospermocarpic mango (T5 and T6), and two uncoated control treatments (T7 and T8). The fruit of T1, T3, T5, and T7 treatments were stored for 15 days (10 days at 10 ± 2°C and then at 22 ± 2°C for 5 days). The fruit of T2, T4, T6, and T8 treatments were stored for 10 days at 22 ± 2°C. Data were analyzed with a 4×2 factorial experimental design. Weight loss (g), firmness (N), total soluble solids content (%), titratable acidity (%), and color (L∗h∗C∗) were evaluated. The fruit coated with mango starch (T5) showed less weight loss (2.57%), greater firmness (18.6 N), as well as a high content of TSS (28.76%) compared with the control. The T5 extended the shelf life of the fruit up to 15 days (10 days at 10 ± 2°C and 5 days at 22 ± 2°C).

scholarly journals Physical Properties of Different Cultivar Local Glutinous rice (susu and siding) and Commercial Thai Cultivar

2021 ◽  
Author(s):  
Norzahirah Zainal ◽  
Rosnah Shamsudin
Keyword(s):  
Oryza Sativa ◽  
Aspect Ratio ◽  
Physical Properties ◽  
Bulk Density ◽  
Angle Of Repose ◽  
True Density ◽  
White Rice ◽  
Glutinous Rice ◽  
Length Width ◽  
Waxy Rice

Glutinous rice (Oryza Sativa var. glutinosa) is known as waxy rice or sticky rice and it has an opaque and small size grain cultivar distinct from common white rice. In outlining the equipment for processing, storage, sorting, sizing and other post-harvest equipment the particular of their physical properties is important. Two different cultivar of local glutinous rice susu and siding were evaluated in this study. For susu cultivar, the average of length, width, and thickness were 6.63mm, 1.88mm, and 1.50mm respectively. The corresponding values were 6.24mm, 1.98mm, and 1.48mm for siding cultivar. For susu cultivar, the average of aspect ratio, sphericity, volume, surface area, bulk density, true density, porosity, 1000 weight kernel, and angle of repose were 0.28, 0.40%, 9.81mm3, 19.02mm2, 800.54 kg/m3, 1500.36 kg/m3, 46.65%, 18.88g, and 39.45°. Thecorresponding values were 0.32, 0.42%, 10.25mm3, 19.45mm2, 772.73 kg/m3, 1229.51 kg/m3, 37.15%, 17.04g and 40.08° for siding cultivar. Thus, the objective of this study is to compare the physical properties of two different local cultivars aid in designing the rice processing equipment.

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