scholarly journals Prevention of browning reaction in banana jam during storage by physical and chemical treatments

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 55-62
Author(s):  
S. Aimi Azira ◽  
W.I. Wan Zunairah ◽  
M. Nor Afizah ◽  
Nor-Khaizura M.A.R. ◽  
Radhiah S. ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Room Temperature ◽  
Hot Water ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Sodium Metabisulphite ◽  
Chemical Treatments ◽  
Browning Reaction ◽  
Significant Difference

Bananas are fruits that quickly turn brown after being peeled or cooked. The browning reaction reduces the quality of the appearance and shelf life of banana jam. Therefore, this study was aimed to evaluate the effect of chemical blanching and anti-browning agents on reducing browning reactions and maintaining the quality of banana jam during storage. In this study, Musa paradisiaca cv. Nipah was used to produce banana jam. The banana jam was prepared using three different treatments. The first treatment was prepared without hot water blanching treatment and with the addition of ascorbic acid and sodium metabisulphite. The jam was prepared with banana pulp, sugar, citric acid, and pectin. This treatment act as a control. The banana jam for the second and third treatments was prepared using the same ingredients as treatment one. In the second treatment, the sliced banana was blanched in hot water (80°C) for 10 mins, whereas in treatment three, the banana slices were dipped into 1.5% of ascorbic acid solution at 80°C for 10 mins. During the cooking process, 0.1% of sodium metabisulphite was added into the jam, for treatments two and three. The jam was cooked until the temperature reached 105°C and the total soluble solids range from 68 - 70°Bx. The banana jam was filled in glass jars, sterilized in a hot water bath at 80°C for 10 mins, cooled to 27°C (room temperature) before being stored at room temperature. The analysis observed were pH, total soluble solids, titrable acidity, colour, browning index, and textural properties. The samples were stored at room temperature for 60 days. The observations were made every 15 days for two months. After 60 days of storage, all treatments showed positive changes and a significant difference (p<0.05) in physicochemical and texture analyses. Overall, hot water blanching and chemical treatments significantly reduced the browning reaction in the banana jam. Therefore, treatment three had the best ability to slow down the browning reaction and deterioration rate of banana jam during room temperature storage.

scholarly journals 720 PB 432 THE EFFECT OF APPLYING CALCIUM ON THE RIPENING OF MANGO FRUITS (Mangifera indica L)

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 536c-536
Author(s):  
Judith Zambrano ◽  
Juan Manzano
Keyword(s):  
Ascorbic Acid ◽  
Mangifera Indica ◽  
Quality Parameters ◽  
Total Sugar ◽  
Soluble Solids ◽  
Mango Fruit ◽  
Total Soluble Solids ◽  
Titrable Acidity ◽  
Postharvest Application ◽  
Significant Difference

The effect of applying Ca++ in two forms: infiltration and dipping on mango fruit cv `Haden' was investigated. This effect was evaluated by measuring some quality parameters in the flesh and in the skin of the fruit. It was found that postharvest application of Ca++ extent the storage life of the fruit by a week. This fact, together with the results obtained from the quantification of sugars, ascorbic acid, total soluble solids alcohol. insoluble solids, starch and titrable acidity seem to indicate that the application of Ca++ delays slightly the process associated with ripeness. Furthermore, no significant difference between the two forms of Ca++ applied was found, except for the amount of ascorbic acid and total sugar. Finally, dipping application of Ca++ is easier than infiltration and it is therefore suggested.

scholarly journals Postharvest Quality of Beetroots Grown Under Different Irrigation Depths and Ascorbic Acid Doses

2019 ◽  
Vol 11 (16) ◽  
pp. 180
Author(s):  
Anderson Carlos de Melo Gonçalves ◽  
Toshik Iarley da Silva ◽  
José Sebastião de Melo Filho ◽  
Joana Gomes de Moura ◽  
Leonardo Vieira de Sousa ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Ascorbic Acid ◽  
Polynomial Regression ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Mineral Matter ◽  
Total Soluble Solids ◽  
Randomized Design

Beetroot (Beta vulgaris L.) is a culture of great demand in Brazil due to its high nutritional value. However, water availability is a determining factor on its production. An alternative to reduce the damage caused by water stress is to apply organic solutes, such as ascorbic acid. The purpose hereof was to evaluate the postharvest quality of beetroots grown under different irrigation depths and ascorbic acid doses. The experiment was carried out in the Human, Social, and Agricultural Center&rsquo;s Postharvest Physiology and Technology Laboratory of the Federal University of Para&iacute;ba, Bananeiras, Para&iacute;ba, Brazil, in a completely randomized design with five doses of ascorbic acid (0.00, 0.29, 1.00, 1.71, and 2.00 mM) and five irrigation depths (40.0%, 51.6%, 80.0%, 108.4%, and 120.0% of the evapotranspiration), combined according to each Box Central Compound experimental matrix, totaling nine treatments with five repetitions. The variables total soluble solids, electrical conductivity, hydrogenation potential, titratable acidity, total soluble solids and titratable acidity ratio, moisture, dry matter, and mineral matter were evaluated. The data were submitted for analysis of variance and polynomial regression. There was a significant interaction between the irrigation depths and the ascorbic acid doses in every variable, except for electrical conductivity and mineral matter. The postharvest characteristics of beetroots improved with applications of ascorbic acid doses in the thinner irrigation depths. The greatest dose of ascorbic acid (2 mM) in the thinner irrigation depth (40%) increases the postharvest quality of beet tuberous roots.

scholarly journals The effect of leaf area to yield ratio on secondary metabolites in grapes and wines of Vitis vinifera L. cv. Sauvignon Blanc

OENO One ◽  
2013 ◽  
Vol 47 (2) ◽  
pp. 83 ◽  
Author(s):  
Katja Šuklje ◽  
Helena Baša Česnik ◽  
Lucija Janeš ◽  
Veronika Kmecl ◽  
Andreja Vanzo ◽  
...  
Keyword(s):  
Leaf Area ◽  
Ph Value ◽  
Limit Of Detection ◽  
Yield Ratio ◽  
Soluble Solids ◽  
Sauvignon Blanc ◽  
Total Soluble Solids ◽  
Significant Difference ◽  
Sensorial Quality

<p style="text-align: justify;"><strong>Aim</strong>: To investigate the effect of reducing leaf area by shoot hedging in combination with bunch thinning on metabolite concentration and sensorial quality of Sauvignon blanc grapes and wines.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Four vine treatments were conducted: shoot hedging/bunch thinning (SH/BT), shoot hedging/no bunch thinning (SH/NBT), full canopy/bunch thinning (FC/BT) and full canopy/no bunch thinning (FC/NBT). Shoot hedging delayed total soluble solids accumulation at the beginning of the grape maturation in SH/BT and SH/NBT treatments. At harvest there were no significant differences in the concentration of hydroxycinnamoyl tartaric acids, glutathione, total soluble solids, titratable acidity and pH value in grape juice between all treatments and methoxypyrazines were below the limit of detection. Lutein concentration in grape berry was higher in treatments without bunch thinning, while there was no significant difference in the concentration of β-carotene and neoxanthin. The highest leaf area to yield ratio (FC/BT) resulted in higher concentration of glutathione in must and higher concentration of thiols in Sauvignon blanc wines. Upon sensory evaluation, the FC/BT wine was best scored for overall quality and heavier tropical aroma, whereas the FC/NBT wine was best scored for fresh tropical aroma and second best for overall quality.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Leaf area to yield ratio impacted berry ripening kinetics, grape and wine metabolite composition, and sensorial properties of Sauvignon blanc wine.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The study showed that the highest leaf area to yield ratio resulted in the best overall sensorial quality of wine.</p>

scholarly journals Effects of Forchlorofenuron (CPPU) treatment on fruit properties in the fruit of common guava

2019 ◽  
Vol 72 (2) ◽  
pp. 7
Author(s):  
Zeiynab Sabaghnia ◽  
Fariborz Zaree Nahandi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Principal Components ◽  
Fruit Size ◽  
Soluble Solids ◽  
Total Acidity ◽  
Fruit Firmness ◽  
Total Soluble Solids ◽  
Guava Fruit

<p>The common guava is a small tree from Myrtacaeae family which is cultivated for its fruits. Researches have explored new methods to promote fruit yields and quality of crops. Application of Forchlorofenuron or CPPU (with Molecular Formula: C12H10CIN3O) improves the fruit size as well as its quality, but there has not been an investigation evaluating its effects on common guava fruit under field conditions. This research was performed to study the effects of different doses of CPPU (0, 10, 20 and 40 mg L-1) on common guava fruit size and quality characteristics under field conditions. Analysis of variance and LSD (least significant differences) mean compression indicated that total soluble solids, total acidity, ascorbic acid or vitamin C, fruit firmness, phenolics, 1,1-Diphenyl-2-picrylhydrazyl (DPPH), polygalacturonase, pectin methyl esterase and ethylene were significantly different in most traits and CPPU-40 produced high means. The principal components (PC) analysis explained 95% of the total variation and the first two principal components (PC1 and PC2) explained 78% and 17% of the total variation, respectively. According to biplot, CPPU-40 had the highest values for all of the measured traits except DPPH, ethylene and polygalacturonase. The most prominent relations by biplot were a strong positive correlation among phenolics, fruit firmness, total acidity, total soluble solids and ascorbic acid as indicated by the small obtuse angles between their vectors. The measured traits were grouped into two clusters and cutoff point verified via Wilks’ lambda statistics. Cluster I consisted of three traits (ascorbic acid or vitamin C, fruit firmness and ethylene) while cluster II included total soluble solids. Findings of this study suggest that CPPU can be used as an effective growth regulator to improve the size and quality of common guava fruit.</p>

scholarly journals Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatments

2011 ◽  
Vol 31 (4) ◽  
pp. 727-734 ◽  
Author(s):  
Silvia R. M. Coelho ◽  
Simone S. Werner ◽  
Anna P. Poncio ◽  
Letícia Ferreira ◽  
Lúcia H. P. Nóbrega
Keyword(s):  
Room Temperature ◽  
Titratable Acidity ◽  
Mineral Oil ◽  
Hot Water ◽  
Soluble Solids ◽  
Post Harvest ◽  
Chemical Treatments ◽  
Peel Color ◽  
The World ◽  
Physical And Chemical

Banana is the most consumed fruit in the world and Brazil is the second largest producer. Despite its global position, Brazil has an average of 40% losses during the post-harvest period. So, this experiment aimed at evaluating the efficiency of post-harvest treatments to improve the storage of banana cultivars cv. 'Prata', 'Maçã' and 'Nanica'. The fruits were acquired at CEASA with green peel, and were submitted to six different treatments: T- immersion in drinking water for 3 minutes (control), H3 - hot water (50 °C for 3 minutes), H8 - hot water (50 °C for 8 minutes), HP - immersion in hypochlorite 0.2% for 3 minutes, OS - immersion in soybean oil 10% for 3 minutes, and OM - immersion in mineral oil 10% for 3 minutes. The fruits were stored at room temperature at about 21 °C for 14 days and evaluated in three periods (1, 7 and 14 days) comparing peel color, flesh/peel ratio, titratable acidity (TA), soluble solids (SS), SS/TA ratio, and pH. The fruits of cv. 'Prata' and 'Maçã' submitted to the treatments H3, H8 and HP ripened at the same time as the control for peel color, which showed increased soluble solids, flesh/peel ratio, acidity and a decrease in pH. On the other hand, the cv. 'Nanica' did not respond significantly different when compared to the applied treatments and the control. The fruits treated with OM and OS were kept green for a longer time for the cultivars 'Prata' and 'Nanica', but there were some changes on peel color due dark spots in 'Prata' banana and a softening aspect in 'Nanica', indicating some level of toxicity of these treatments. Fruits of the 'Maçã' cultivar continued green with the application of mineral oil, without toxicity symptoms. In conclusion, the treatments applied did not show any advantage for storage of these fruits.

scholarly journals EFFECTS OF DIFFERENT STAGES OF MATURITY AND POSTHARVEST TREATMENTS ON THE EXTENSION OF SHELF LIFE AND QUALITY OF BANANA

2021 ◽  
Vol 53 (4) ◽  
pp. 445-461
Author(s):  
Md. Abu Abdullah Al MUZAHID ◽  
Most. Mahbuba KHANUM ◽  
Md. Ferdous MONDAL
Keyword(s):  
Shelf Life ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Hot Water ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Total Soluble Solids ◽  
Postharvest Treatments ◽  
Plastic Bag

An experiment was carried out in the Laboratories of the Departments of Horticulture and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh, during the period from 23rd April to 10th May 2015. The two factors experiment was conducted for extension of shelf life and quality of banana under different postharvest treatments. The first factor was stages of maturity which had three maturity stages, viz.: 1) hard green (S1), 2) pale green (S2) and optimum maturity stage (S3). The second factor was postharvest treatments, which had five treatments, viz.: 1) control (room temperature), 2) keeping fruits in perforated plastic bag, 3) keeping fruits in perforated plastic bag containing KMnO4, 4) fruits treated with hot water for 5 min at 50°C and then kept in plastic bag containing KMnO4, and 5) fruits pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4. The pulp to peel ratio, total soluble solids, total sugar, reducing sugar, titratable acidity, were greater when fruits were harvested at optimum maturity stage than hard green stage. Total soluble solids, total sugar, reducing sugar were increased with storage duration, but increasing trend was slower when fruits were pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4. The longest shelf life of banana fruits (19 days) was observed when hard green stages fruits pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4 and the minimum shelf life (5.87 days) was observed in the combination of optimum maturity stage + control. So, it may be concluded that pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4 treatment should be used for extending shelf life and quality of banana.

scholarly journals Productivity and quality of organic strawberries pre-harvest treated with silicon

2018 ◽  
Vol 36 (1) ◽  
pp. 40-46 ◽  
Author(s):  
Luana Marcele Munaretto ◽  
Renato V Botelho ◽  
Juliano Tadeu V Resende ◽  
Kélin Schwarz ◽  
Alessandro Jefferson Sato
Keyword(s):  
Ascorbic Acid ◽  
Room Temperature ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Solids Content ◽  
Fruit Mass

ABSTRACT Mineral nutrients have important role in plant metabolism, acting on specific vital metabolic pathways for the cell. Among the nutrients, we highlight silicon (Si), for promoting growth, improving post-harvest quality and plant productivity, as well as being able to induce resistance to pest and disease. In this sense, this study aimed to evaluate the productivity and post-harvest quality of strawberry fruits cultivars Aromas and Albion cultivated in organic system with four doses of foliar applications of SiO2 in pre-harvest (0, 5, 10, 15 g L-1), and refrigerated storage (8 days under refrigeration and 1 day at room temperature). The valuated traits were: mass loss, fruit mass, productivity, fruit firmness, soluble solids, titratable acidity, total phenolics, total anthocyanins, ascorbic acid and soluble solids titratable acidity ratio. The cultivar Aromas presented higher productivity per area (33.05 t ha-1), and more fruits per plot (479.42); however, higher average fruit mass was obtained in cultivar Albion (24.44 g), presenting better-quality fruits for fresh market. Soluble solids content, SS/TA ratio and ascorbic acid content were not influenced by silicon doses, however, refrigeration during 8 days and 1 day at room temperature provided reduction of fruit firmness, titratable acidity and, ascorbic acid content and increased soluble solids content and SS/TA ratio. Refrigeration attenuated significant reductions in anthocyanin content and, in addition, foliar silicon application promoted higher levels of anthocyanins in the fruits of both strawberry cultivars, increasing with the applied dose. The application of silicon was also efficient in maintaining fruit firmness of both cultivars.

scholarly journals Influence of hot water treatment to quality properties of pineapple (Ananas comosus) fruit during storage

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 186-194
Author(s):  
N.P. Minh
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Water Treatment ◽  
Hot Water ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Hot Water Treatment ◽  
Quality Properties ◽  
Decay Index ◽  
Significant Difference

Pineapple (Ananas comosus) was a non-climacteric fruit popularly distributed in Vietnam and other tropical regions. It was highly preferred by great appearance, wonderful texture, special flavour and perfect nutritional value. Moreover, it was also a good source of minerals, vitamins and antioxidants beneficial for human health. In harvesting season, it was highly perishable under ambient storage due to its high metabolic and moisture content resulting in quality degradation. This research evaluated the possibility of hot water treatment to the retention of quality attributes during storage. Pineapple fruits were dipped in hot water at different times and temperatures 30/35 (as control), 50/45, 52/40, 54/35, 56/30, 58/25, 60/20, 62/15 (°C/s). They were drained for 30 mins and stored at the ambient condition at the relative humidity of 85-90% for 15 days. In 3 day-interval, these fruit groups were taken to evaluate weight loss, firmness, decay index, total soluble solids (TSS), ascorbic acid. Results showed that there was a significant difference between the control and 7 treated groups. Pineapple fruits treated by hot water at 56/30 (°C/s) showed the lowest weight loss (0.15±0.05 to 1.34±0.01%), the lowest decay index (1.03±0.02 to 1.63±0.02), the most firmness (19.43±0.00 to 18.63±0.03 N), the highest TSS (24.35±0.02 to 23.01±0.01oBx), the highest ascorbic acid content (18.59±0.01 to 17.79±0.02 mg/100 g). Application of hot water submergence provided an alternative to chemical treatment to extend pineapple stability during storage and improve its marketability in distribution

scholarly journals Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (Musa paradisiaca)

2015 ◽  
Vol 68 (2) ◽  
pp. 7689-7701 ◽  
Author(s):  
Carlos Julio Márquez Cardozo ◽  
José Roberto Palacín Beltrán ◽  
Lorenzo Fuentes Berrio
Keyword(s):  
Ascorbic Acid ◽  
Skin Color ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Musa Paradisiaca ◽  
A Value ◽  
Significant Difference ◽  
L Value ◽  
Acetyl Cysteine

The effect of coatings was evaluated on the quality of harton plantain fruits (Musa paradisiaca) in the postharvest stage. Solutions for three treatments were prepared from 50 g L-1 cassava starch (Manihot esculenta) with 30 g L-1 glycerol as the plasticizer and 6 g L-1 polyethylene glycol-600®; for anti-browning agents, 6 g L-1 ascorbic acid (AA) and 8 g L-1 N-Acetyl-Cysteine (NAC) were added. The fruits were coated by immersion, stored at 18 ± 4°C and 85% RH. Physicochemical properties were determined at 32 days postharvest. The applied coatings decreased the physiological weight loss (%WL) and resulted in a higher pulp firmness (PF); no significant difference was seen with a confidence level of 95% in the concentration of total soluble solids (TSS), acidity or maturity index. The skin color was measured by the CIE L*a*b* method, with an average L value of 70 for the fruits coated with the 6 g L-1 AA and 8 g L-1 NAC mixture, while the control fruits had a value of 57. Also, lower a* coordinate values and browning indices were found for the epidermis of the coated fruits. The enzymatic activity of the polyphenol oxidase decreased with the number of postharvest days for all of the treatments, being lower for the fruits with the mixture of anti-browning agents by 27%, as compared to the control. It was concluded that the coating mixture containing the anti-browning agents ascorbic acid, 6 g L-1, and N-acetyl-cysteine, 8 g L-1, showed a better effect as an alternative for storing fruits and prolonging the shelf-life of harton plantain.

scholarly journals Impact of Chemicals and Storage Conditions on Post-harvest Quality of Litchi (Litchi chinensis Sonn.) cv. China

2021 ◽  
pp. 17-25
Author(s):  
Mary Sumi ◽  
Animesh Sarkar ◽  
C. S. Maiti ◽  
Akali Sema ◽  
S. P. Kanaujia
Keyword(s):  
Room Temperature ◽  
Calcium Nitrate ◽  
Storage Condition ◽  
Storage Conditions ◽  
Hot Water ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Litchi Fruit ◽  
And Storage

The efficacy of chemical dips and different storage condition, alone and in combination were imposed in freshly harvested litchi fruit to investigate the changes of bio-chemical composition of fruits at regular interval for a certain period of storage. The pre-cooled litchi fruits after disinfectant were dipped for 60 seconds in lecithin (0.5% & 1%), Hot water, HCl (3%) with hot water, CaCl2 (1% & 2%), CaSO4 (1% & 2%), wax emulsion (5% & 10%), CaNO3 (0.5% & 1%), Chitosan (1% & 2%) and Kaolin (1% & 2%). The treated fruits were stored at room temperature as well as at 4°C & 90% R.H and the quality attributes were assessed at 2, 4, 6 and 8 days interval. Calcium nitrate @ 1% under refrigerated conditions recorded maximum ascorbic acid (54.50 mg/100g pulp), fruit firmness (1.75 kg cm-2) and the lowest acidity (0.42%). Total soluble solids (18.17°B), total sugar (11.27%) and polymeric colour retention with high anthocyanin content (48.94 mg/100g pulp) in peel was found in treated fruits with calcium chloride @1% at 4°C & 90% R.H even after 8 days of storage.

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