scholarly journals CHEMICAL, NUTRITIONAL AND SENSORY CHARACTERIZATION OF SWEET POTATO SUBMITTED TO DIFFERENT COOKING METHODS

2020 ◽  
Vol 8 (10) ◽  
pp. 147-156
Author(s):  
Regiane Ogliari ◽  
Jaqueline Machado Soares ◽  
Flávia Teixeira ◽  
Kélin Schwarz ◽  
Kátia Aparecida Da Silva ◽  
...  
Keyword(s):  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Cooking Methods ◽  
Sweet Potatoes ◽  
Total Carotenoid Content ◽  
Nutritional Characteristics ◽  
Lower Protein

The objective was to evaluate different cooking methods effect on chemical, nutritional and sensory characteristics of sweet potatoes. Samples were subjected to four cooking methods: boiled in water, fried, microwaved and baked. In general, pH, Titratable Acidity and Soluble Solids contents were altered by cooking methods. Reducing, Non-Reducing and Total Sugars levels increased after cooking, regardless of the method used. Levels of red and yellow were lower in tubers after the methods of boiled and baked, while the light reduced in all cooking processes. Cooking by boiled and fried increased Total Carotenoid content, reducing it in other methods. Except for boiled, all other processes increased Phenolic Compounds content. Ascorbic Acid content increased in all cooking processes, being higher for fried. Sweet potatoes cooked by boiled had higher moisture content and lower protein, lipid, carbohydrate and energy, while fried was the process that most elevated the content of these nutrients. Sensory scores were higher for sweet potatoes cooked in fried method. It is concluded that the processes of baked, boiled, fried and cooking in microwave alter chemical and nutritional characteristics of sweet potatoes. The tuber submitted to fried has greater sensory acceptability, however it is the least suitable for consumption due to high levels of fat and energy.

Effect of ethylene and 1-methylcyclopropene on the postharvest behavior of cape gooseberry fruits (Physalis peruviana L.)

2016 ◽  
Vol 23 (1) ◽  
pp. 86-96 ◽  
Author(s):  
Helber E Balaguera-López ◽  
Mauricio Espinal-Ruiz ◽  
Lorenzo Zacarías ◽  
Aníbal O Herrera
Keyword(s):  
Skin Color ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Physalis Peruviana ◽  
Total Carotenoid Content ◽  
Ethyl Octanoate ◽  
Respiratory Behavior ◽  
Ethylene Action ◽  
Cape Gooseberry

Cape gooseberry ( Physalis peruviana L.) fruits are highly perishable berries that exhibit a climacteric respiratory behavior. The objective of this study was to evaluate the effect of ethylene and the ethylene action inhibitor 1-methylcyclopropene on the postharvest behavior of cape gooseberry fruits (ecotype Colombia). Fruits were treated with ethylene, in an ethephon application (1000 µL L−1), and pretreated with 1-methylcyclopropene (1 µL L−1), 1-methylcyclopropene+ethylene, and results compared with a control without application. Subsequently, the fruits were maintained at room temperature (20 ℃, 75% RH) for up to 11 days. The pretreatment of the cape gooseberry fruits with 1-methylcyclopropene delayed most of the ripening-associated parameters, with a reduction in the respiration rate and ethylene production, skin color development, total soluble solids, total carotenoid content, loss of firmness, loss of total titratable acidity and emission of volatile compounds such as ethyl octanoate, ethyl butanoate, ethyl decanoate, and hexyl decanoate. Conversely, application of ethephon accelerated most of these physiological changes and also overcame most of the effects prevented by the ethylene action inhibitor. Altogether, the results supported the idea of a climacteric-like behavior for cape gooseberry fruits and pointing out that the pretreatment with 1-methylcyclopropene may be a promising and efficient postharvest treatment to delay maturity and extend the postharvest period.

scholarly journals Chemical composition and quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products

2021 ◽  
Vol 27 (4) ◽  
Author(s):  
Aurelija Paulauskienė ◽  
Egidijus Zvicevičius ◽  
Vilma Atkočiūnienė
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Induction Period ◽  
Titratable Acidity ◽  
Sea Buckthorn ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Total Carotenoid Content

Research on the quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products was done at Vytautas Magnus University Agriculture Academy in 2019. For the studies, the juice was squeezed from the defrosted sea buckthorn berries, and was stored in the refrigerator until separated into three fractions: solids, oil (oil No. 1) and juice. The berry cake remaining after squeezing the juice was dried and filled with unrefined sunflower oil. After 2 weeks, the oil (oil No. 2) was separated from the cake. The aim of the research was to determine the chemical composition and quality indices of sea buckthorn berry processing products. The content of soluble solids, titratable acidity, vitamin C and total carotenoid content were determined by standard methods in sea buckthorn juice, solids, berry press cake and in oil No. 1 and No. 2. The acid value, iodine value, peroxides value, induction period and colour of sea buckthorn berry oil No. 1 and No. 2 were determined. The research data were analysed by the factorial analysis of variance (ANOVA). Arithmetical means and standard deviation of the data were calculated. Statistical reliability was assessed by Fisher’s LSD test (P < 0.05). The results showed that the solids had 1.3-fold higher soluble solids content, 1.1-fold higher vitamin C, 2.5-fold total carotenoid content and 1.0-fold higher titratable acidity compared to juice. Oil No. 1 was characterized by a 1.88-fold bigger content of vitamin C and 2.9-fold higher titratable acidity. The total carotenoid content was 8.7% higher in oil No. 2. Oil No. 1 was less resistant to oxidative degradation because the induction period of this oil was shorter by 0.45 h and for a 26% higher amount of free fatty acids. However, a 12% higher peroxide content was found in oil No. 2. Oil No. 1 was brighter; the intensity of red and yellow colour of this oil was more intense.

scholarly journals Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

Revista CERES ◽  
2013 ◽  
Vol 60 (6) ◽  
pp. 833-841 ◽  
Author(s):  
Danielle Fabíola Pereira Silva ◽  
Mariana Rodrigues Ribeiro ◽  
José Osmar da Costa e Silva ◽  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Mass Loss ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Minas Gerais ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Co2 Production

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

scholarly journals Characterization of maturity and quality of Brazilian apirenic grapes in the São Francisco river Valley

2012 ◽  
Vol 32 (1) ◽  
pp. 26-33 ◽  
Author(s):  
Robson de Jesus Mascarenhas ◽  
Silvanda de Melo Silva ◽  
Maria Auxiliadora Coêlho de Lima ◽  
Rejane Maria Nunes Mendonça ◽  
Heinz Johann Holschuh
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimum Diameter ◽  
Red Grapes ◽  
Berry Size ◽  
Large Clusters ◽  
Small Clusters ◽  
Light Green

The objective of this study was to characterize and correlate maturity and quality of the first varieties of Brazilian seedless grapes 'BRS Clara', 'BRS Linda', 'BRS Morena', and 'Advanced Selection 8' compared with the American variety 'Crimson Seedless' in compliance with the Brazilian Normative/2002 and export standards Advanced Selection 8' is dark reddish, has large clusters, and is a very large ellipsoid berry; 'BRS Morena' is black with medium sized clusters and large berry shaped as ellipsoid to globoid; 'BRS Linda' is light green and has large sized clusters; 'Crimson' is pink and has small clusters with berries varying from medium to large sizes and ellipsoid shaped; and 'BRS Clara' is green yellowish has medium sized clusters and small berry of elongated ellipsoid shape. All varieties evaluated meet the standard for domestic market established as berry size minimum diameter 12 mm. 'BRS Clara' does not meet the export requirements of diameter. Berries of the red grapes 'BRS Morena' and 'Crimson Seedless' are firmer. The pH, titratable acidity, and soluble solids meet the official standards. Larger clusters are less acidic and present higher soluble solids/titratable acidity ratios implying that they are the sweetest type when ripe.

scholarly journals FOLIAR APPLICATIONS OF ZINC, IRON AND MANGANESE INFLUENCE THE PLANT GROWTH AND FRUIT QUALITY OF PAPAYA CV. RED LADY

2020 ◽  
Vol 8 (5) ◽  
pp. 551-557
Author(s):  
Gurjot Singh Pelia ◽  
◽  
A K Baswal ◽  
Keyword(s):  
Plant Growth ◽  
Fruit Quality ◽  
Foliar Application ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Carotenoids ◽  
Heavy Soil

Prevalence of heavy soil is a major problem for fruit cultivation under Punjab conditions consequently leading to deficiency of several micro-nutrients including zinc (Zn), iron (Fe), and manganese (Mn) which adversely affects the growth and productivity. In this view, a study was planned to investigate the effect of foliar applications of zinc sulphate (ZnSO4), iron sulphate (FeSO4), and manganese sulphate (MnSO4) on vegetative growth, reproductive growth and fruit quality of papaya cv. Red lady. Plants sprayed with ZnSO4 (0.4 %) exhibited significantly highest plant height, plant girth, number of leaves, petiole length; initiated an earliest flowering and fruiting; and improved fruit quality viz., fruit weight, fruit length, titratable acidity, soluble solids concentrations, ascorbic acid content, total phenols content, and total carotenoids content as compared with the control and all other treatments. In conclusion, foliar application ZnSO4 (0.4 %) significantly improved plant growth and fruit quality in papaya cv. Red lady.

scholarly journals Productive and qualitative performance of tomato plants as a function of the application of plant growth regulators and mineral nutrients

2018 ◽  
Vol 12 (2) ◽  
pp. 416-424
Author(s):  
Marília Caixeta Sousa ◽  
Luan Fernando Ormond Sobreira Rodrigues ◽  
Mônica Bartira da Silva ◽  
Janaina Oliveira Cruz ◽  
Marla Silvia Diamante ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Growth Regulators ◽  
Foliar Application ◽  
Tomato Fruit ◽  
Soluble Sugars ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Macro And Micronutrients

The tomato fruit is rich in antioxidant compounds and has great nutritional and economic importance, annually promoting research on the nutritional and productive characteristics. The present study aimed to evaluate whether foliar application of commercial products based on growth regulators [auxin, cytokinin and gibberellin (Ax+CK+GA)], micronutrients [cobalt and molybdenum (Mi)] and mixtures of macro and micronutrients [nitrogen, boron, copper, molybdenum and zinc (Ma+Mi)], isolated and in combination, increase productivity and improve the post-harvest quality of tomato fruits (Predador F1). The experiment design used randomized blocks, with seven treatments and four repetitions, which were (T1) control; (T2) Ax+CK+GA; (T3) Ma+Mi; (T4) Mi; (T5) Ax+CK+GA + (Ma+Mi); (T6) Ax+CK+GA + Mi; and (T7) Ax+CK+GA + Mi + (Ma+Mi). The variables production, precocity, soluble solids content (SS), titratable acidity (TA), ratio (SS/TA), pH, total soluble sugars, ascorbic acid and weight loss were evaluated. The Ax+CK+GA application, isolated or in combination with Ma+Mi, promoted the precocity, and the use of isolated Ax+CK+GA and Mi improved the tomato plant productivity. The growth regulators, macro and micronutrients, isolated or in combination, increased the ascorbic acid content in the fruits.

scholarly journals Ethylene and 1-MCP affect the postharvest behavior of yellow pitahaya fruits (Selenicereus megalanthus Haw.)

2014 ◽  
Vol 32 (1) ◽  
pp. 44-51 ◽  
Author(s):  
Yuli Alexandra Deaquiz ◽  
Javier Álvarez-Herrera ◽  
Gerhard Fischer
Keyword(s):  
Color Change ◽  
Soluble Solids ◽  
Control Treatment ◽  
Carotenoid Content ◽  
Technological Support ◽  
Total Carotenoid Content ◽  
Randomized Design ◽  
Respiratory Behavior ◽  
Ethylene Action ◽  
Exotic Fruits

The pitahaya or dragon fruit is one of the most representative exotic fruits that Colombia has, with an important, growing international market, but the cultivation and postharvest of this fruit lack sufficient technological support to be more competitive. Therefore, alternatives that provide good-quality products that meet market requirements are very important. Therefore, the objective of this research was to determine the effect of a ripening retardant and ethylene application on the conservation and quality of pitahaya fruits and the possible changes during ripening associated with ethylene, for which a completely randomized design with three treatments was used, corresponding to the application of ethylene (ethephon, 3 mL L-1), 1-methylcyclopropene (1-MCP, 600 mg L-1) and a control, with four replications, for a total of 12 experimental units. The fruits were stored at 18°C with 75% relative humidity. The 1-MCP application significantly decreased the loss of firmness, total soluble solids, loss of fresh mass and respiratory rate. Fruits from the control and ethylene treatment tended toward a climateric respiratory behavior. The total carotenoid content of the fruits was significantly higher in the ethylene application and the control treatment, which was consistent with the color change of the fruits. It can be concluded that the 1-MCP application reduced the ethylene action, slowing the ripening of the dragon fruits.

scholarly journals Potential Natural Dyes Food from the Powder of Prickly Pear Fruit Peels (Opuntia spp.) Growing in the Mediterranean Basin under Climate Stress

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Mohammed Bourhia ◽  
Hamza Elmahdaoui ◽  
Samir Iben Moussa ◽  
Riaz Ullah ◽  
Ahmed Bari
Keyword(s):  
Biochemical Analysis ◽  
Titratable Acidity ◽  
Prickly Pear ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Pear Fruit ◽  
Total Carotenoid Content ◽  
Polyphenolic Content ◽  
Total Titratable Acidity ◽  
Total Polyphenolic Content

Background. Barbary fig (Opuntia spp), called prickly pear, is a cultivated species belonging to family Cactaceae. It produces fruits one time per year during a short season. It is largely spreading in the Mediterranean countries. The aim of the study was to investigate the physicochemical and biochemical analysis of powder of prickly pear fruit peels of three Moroccan varieties (Aakria, Derbana, and Mles). Material and Methods. Both physicochemical analysis (humidity, water activity, Brix, ash content, pH, and total titratable acidity) and biochemical analysis (total carotenoid content, betalain content, total polyphenolic content, and ascorbic acid content) were effectuated according to protocols reported within the present research work. Results. Regarding the physiochemical analysis, the humidity of powder of prickly pear fruit peels ranged from 10.173 ± 0.002 to 15.27 ± 0.02%. The water activity (aw) ranged from 0.17 ± 0.002 to 0.336 ± 0.002. The values of Brix ranged from 68.67 ± 0.33 to 74.22 ± 0.51° Bx. pH values ranged from 5.41 ± 0.01 to 5.62 ± 0.01. The total titratable acidity values ranged from 0.644 ± 0.014 to 0.76 ± 0.007 g citric acid/100 g DM (dry matter). The ash content ranged from 1.02 ± 0.02 to 11.41 ± 0.03 g/100 g DM. Regarding the biochemical analysis, the total carotenoid content ranged from 5.14 ± 0.10 to 9.79 ± 0.06 mg/g of FM (Fresh matter). The total betalain content ranged from 2 ± 0.69 to 37.66 ± 2.65 mg/100 g of DM. The total polyphenolic content ranged from 1739.92 ± 13.69 to 2409.66 ± 43.65 mg gallic acid equivalent (GAE)/100 g of DM. The ascorbic content values ranged from 186.78 ± 13.23 to 294.04 ± 5.81 mg/100 g of DM. Conclusion. The results showed an interesting richness of the investigated powder in pigments (betacyanins, indicaxanthins, and carotenoids) and nutritional compounds including sugar, proteins, and vitamins that make this powder interesting for being used as a dye in food.

Effect of Polyolefin Film on the Quality of Kiwifruit with 1-MCP Treatment in Modified Atmosphere Packages

2011 ◽  
Vol 236-238 ◽  
pp. 2769-2772 ◽  
Author(s):  
Xi Hong Li ◽  
Cheng Jun Wang ◽  
Ai Li Wang ◽  
Yao Xiao ◽  
Yao Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Solids Concentration ◽  
And Control ◽  
Soluble Solids Concentration

Kiwifruit is very perishable especially at 20 °C. The quality of kiwifruit with 1-MCP treatment stored at 20 °C in modified packages was investigated. Three different polyolefin films, including 0.03mm thickness polyethylene (PE), 0.03mm and 0.05mm thickness poly (vinyl chloride) (PVC) films, were used as packaging films. Kiwifruit were fumigated with 1-MCP to delay ripeness and then packaged with the three films and control (air). O2 and CO2 concentrations in the packages, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and ascorbic acid were measured. MAP treatments could postpone the increase of TTS, inhibit the reduction of TA, and avoid the decrease of flesh firmness. Kiwifruit packaged in 0.05mm PVC obtained 33% TA more than control fruit and approximate 25 % retention of initial firmness. However, MAP didn’t maintain more ascorbic acid content of kiwifruit. In conclusion, MAP using polyolefin films combination 1-MCP treatment, especially 0.05mm PVC, might be more effective for preserving the quality of kiwifruit.

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