PHYSICO-CHEMICAL CHARACTERIZATION OF COCONUT ECOTYPES IN BENIN COASTAL ZONE

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH. The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7. Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

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Vitamin C and Total Sugar Content Characterization on 31 Accessions of Banana Collection of Banana Germplasm Plants of Yogyakarta

Biology Medicine & Natural Product Chemistry ◽

10.14421/biomedich.2017.62.53-57 ◽

2017 ◽

Vol 6 (2) ◽

pp. 53

Author(s):

Siti Dewi Indrasari ◽

Kristamtini Kristamtini ◽

Endang Wisnu Wiranti

Keyword(s):

Vitamin C ◽

Nutritional Value ◽

Sugar Content ◽

High Standard ◽

Morphological Characterization ◽

Total Sugar ◽

Agricultural Technology ◽

Total Sugar Content ◽

Important Character

Banana is one of the tropical fruits that people like because it tastes good and contains good nutritional value that beneficial for health. The content of vitamin C and total sugar are an important character to complete the morphological characterization of banana accession that can be utilized by breeders in choosing accession as parent. The study aimed to determine the content of vitamin C and total sugar on 31 accessions of banana collection of Banana Germplasm Plants of Yogyakarta. The research was conducted at Banana Germplasm Plantation and Laboratory of Agricultural Technology Production of Gadjah Mada University, Yogyakarta from January to December 2016. The results indicated that 31 banana accessions showed their susceptibility to vitamin C content 60.42 + 39.22 mg / 100 g and total sugar 22.06 + 16.01%. High standard deviation values indicate the large diversity of banana accessions that were characterized, indicating that the accessions of each characterized banana were separate accessions of one another.

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Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i5.4786 ◽

2016 ◽

Vol 11 (5) ◽

pp. 110

Author(s):

Maria José Silveira da Silva ◽

Ana Paula Trindade Rocha ◽

Dyego da Costa Santos ◽

Alfredina Dos Santos Araújo ◽

Marcela Nobre de Oliveira

Keyword(s):

Water Activity ◽

Chemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Physicochemical Composition ◽

Physico Chemical ◽

Significant Difference ◽

Physical And Chemical ◽

Freeze Dryer

Objetivou-se caracterizar blend de abacaxi com acerola liofilizado quanto à composição físico-química. O estudo foi conduzido no Laboratório de Armazenamento e Processamento de Produtos Agrícolas da Universidade Federal de Campina Grande, Campina Grande, Paraíba. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas às analises físico-químicas. Onde foi obtido um teor de água de 92% da amostra in natura e, após o processo de liofilização houve uma redução de 70%. A atividade de água (aw) foi inferior a 0,30 após a desidratação. Observou-se que houve um amento significativo nos teores de sólidos totais, acidez total titulável e sólidos solúveis totais. No tocante a relação SST/ATT houve um decréscimo de 8,37% e, com relação ao pH não houve diferença significativa entre a amostra in natura e a liofilizada. Com relação aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma redução de 9,27% após a liofilização. O processo de secagem por liofilização concentrou as características físicas e químicas das amostras avaliadas, sendo considerado um método eficiente para redução da atividade de água e para conservação dos alimentos.<pre>Physical-chemical characterization of pineapple blend with acerola obtained by the lyophilization method</pre>Abstract: The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.

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Physical and physico-chemical characterization of pequi from of the region of Sete Lagoas, MG.

Scientific Electronic Archives ◽

10.36560/1032017465 ◽

2017 ◽

Vol 10 (3) ◽

pp. 6

Author(s):

L. S. Garcia ◽

P. Nascimento ◽

M. N. S. Guedes ◽

A. G. Souza ◽

E. M. Garcia ◽

...

Keyword(s):

Chemical Characterization ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Physical Parameters ◽

Brazilian Cerrado ◽

Volume Percentage ◽

Physico Chemical ◽

The Matrix

The Pequizeiro is a species that belongs to the Brazilian cerrado. Its fruits are the drupácea composed of: epicarpio of greenish color, mesocarpio corosa eternal whitish, and to compose what is known as pyrene, fleshy inner mesocarp, rich in oil, yellow or orange, with stone core covered with thorns that covers A rich whitish brown in oils, as well as the inner mesocarp is edible. The objective of this work was to characterize the physical parameters (fruit weight, volume, percentage sphericity and yield of pulp and nuts) and physicochemical parameters (pH, titratable acidity and total soluble solids) of the region of Sete Lagoas, in Minas Gerais The matrix presents fruits with better desirable characteristics, the processing of these fruits, the mother was 14. Taking into account the percentage of yield of the pulp and brown, the matrix showed higher values for this parameter is the matrix 17. The parameters Physicochemistry did not vary significantly among the studied matrices.

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Physical and chemical characterization of yellow mangosteen fruits

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452006000200039 ◽

2006 ◽

Vol 28 (2) ◽

pp. 325-327 ◽

Cited By ~ 1

Author(s):

Ítalo Herbert Lucena Cavalcante ◽

Natanael de Jesus ◽

Antonio Baldo Geraldo Martins

Keyword(s):

Vitamin C ◽

Chemical Characterization ◽

Titratable Acidity ◽

State University ◽

Fruit Peel ◽

Weight Percentage ◽

Physico Chemical ◽

Soluble Solid ◽

Physical And Chemical

The work had as objective the physico-chemical characterization of yellow mangosteen fruits. Six samples of 25 fruits were harvested in yellow mangosteen plants of the Active Germoplasm Bank of São Paulo State University and characterized by evaluation of length and width, weight, percentage and number of seeds per fruit, peel and pulp percentage, soluble solid (SS), titratable acidity (TA), vitamin C and SS/TA rate. Yellow mangosteen fruit is an intermediate vitamin C source with an average content 120.33 mg/100g of fresh fruit and has good technological quality.

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Physical-chemical and chemical characterization of Passiflora cincinnata Mast fruits conducted in vertical shoot positioned trellis and horizontal trellises system

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019452 ◽

2019 ◽

Vol 41 (6) ◽

Author(s):

Ana Claudia Alves D’abadia ◽

Ana Maria Costa ◽

Fábio Gelape Faleiro ◽

Juaci Vitória Malaquias ◽

Francisco Pinheiro de Araújo

Keyword(s):

Skin Color ◽

Chemical Characterization ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Conduction System ◽

Soluble Solids ◽

Maturation Stage ◽

Physico Chemical ◽

Fruit Skin

Abstract Passiflora cincinnata Mast. or Caatinga passion fruit is widely cultivated in the northeastern semi-arid regions of Goiás, Minas Gerais, and Bahia. The system of cultivation and field management of the Passiflora species affects the physicochemical quality of its fruits. In this study, we evaluated the chemical and physico-chemical characteristics of the fruits of 2 progenies (CPEF2220 and CBAF2334) of P. cincinnata species using the vertical and horizontal trellis system. Fruits were collected from the plants at their physiological maturation stage and tested for the fruit skin color and texture and the pH, total soluble solids, titratable acidity, pulp acidity ratio, and the contents of flavonoids, anthocyanins, and polyphenols in the seedless fruit pulp. The experimental design was completely randomized in a 2 x 2 factorial scheme (progenies x conduction system) performed in 3 replications using 4 plants in each. The analysis of variance and the means were compared using the Tukey’s test at 5% probability. The results revealed that the CBAF2334 fruits presented with greener pigments and greater flavonoids. The fruits were characterized by their green color with some yellowish nuances and a low color saturation in both the progenies. The conduction system was not found to affect the physical and physicochemical characteristics as well as the anthocyanin and polyphenol contents of the studied species. The fruits of plants cultivated on vertical trellis presented with 56.73% more flavonoid content than those cultivated on horizontal trellis.

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Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages

Scientia Agricola ◽

10.1590/s0103-90162007000100003 ◽

2007 ◽

Vol 64 (1) ◽

pp. 19-22 ◽

Cited By ~ 16

Author(s):

Silvia Antoniali ◽

Paulo Ademar Martins Leal ◽

Ana Maria de Magalhães ◽

Rogério Tsuyoshi Fuziki ◽

Juliana Sanches

Keyword(s):

Chemical Properties ◽

Chemical Characterization ◽

Titratable Acidity ◽

Bell Pepper ◽

Soluble Solids ◽

Ripening Process ◽

Physico Chemical ◽

Bell Peppers

The bell pepper presents alterations in its composition and its properties with the process of senescence during ripening. These composition and textual factors are part of the quality of the fruit and therefore of the selection. This permits the correct knowledge of the factors necessary for post-harvest measures, so that they can be adequately applied. The aim of this study is to analyze the 'Zarco HS' yellow pepper at various levels of ripeness taking into account its physico-chemical properties (titratable acidity, pH, total soluble solids, water content, and ascorbic acid), in order to understand this behavior during the ripening process. Bell peppers were separated based on their yellow percentage, which varied from 0% to 100%, and for each percentage five fruits were chosen as replicates. They were compared to 0%, 25%, 50%, 75% and 100% levels of ripening, due to the difficulty of the methodology in identifying the smaller differences between coloring. The 'Zarco HS' yellow bell pepper presents greater levels of soluble solids and lower levels of malic acid as the percentage of external yellow coloring increases. The yellow bell peppers, especially when totally yellow, represent an important source of vitamin C.

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