BIOCHEMICAL COMPOSITION OF CAULIFLOWER IN IRRIGATED AGRICULTURE

1970 ◽  
pp. 62-65
Author(s):  
Е. G. Gadzhimustapaeva
Keyword(s):  
Chemical Composition ◽  
Field Tests ◽  
Food Product ◽  
Soluble Solids ◽  
Irrigated Agriculture ◽  
World Collection ◽  
Economically Valuable Traits ◽  
Plot Area ◽  
Solids Content ◽  
Methodological Guidelines

Cauliflower is a food product highly regarded for its nutritional, taste and especially dietary properties. The studies noted that it is chemical composition depends on the growing region and on the meteorological conditions of the growing season. It were studied 36 samples of cauliflower from a new set of the VIR world collection: from Russia – 4, the Netherlands – 18, Japan – 4, 2 from Sweden and India, and one by one from Germany, Denmark, Poland, Italy, Bangladesh, Canada. Chemical analysis was implemented at the VIR Institute of Biochemistry and Molecular Biology (St. Petersburg). In the Dagestan experimental station in 2009-2011 a small-size plot experiments were laid to determine chemical indicators on a wider assortment of cauliflower – Brassica cauliflower Lizg. during the summer-autumn cultivation period. Seeds were sown in the ridges on June 15 - 20, seedlings were planted in the field on July 25-30. The registration plot area is 8.4 m2. “Ariel” variety was taken as the standard. To determine the chemical composition the samples were collected during the period when the plants reached 50-75% of the plant heads availability. Agricultural techniques of cauliflower cultivation is common for the zone of cultivation of cabbage varieties. Trial establishment and field tests were carried out in accordance with the VIR methodological guidelines; statistical data processing according to B.A.Dospekhov. Varieties and hybrids of cauliflower with a chemical composition high content: protein, sum of sugars, monosaccharides, saccharose, malic acid and soluble solids content were isolated. From the studied varieties and hybrids of cauliflower were identified plants according to a complex of economically valuable traits and productivity. These are the samples Divita F1 – 3.48 kg / m2, Minamonte F1 – 3.27, Gregor – 3.21, Casper F1 – 2.94, Lukra – 2.94, Décora F1 – 2.73, Pindus – 2, 70, Frebo F1 – 2.49 (Netherlands) and Aristo – 2.88 (Sweden), Ariel – 2.13 kg / m2.

scholarly journals An in vitro analysis of the total phenolic content, antioxidant power, physical, physicochemical, and chemical composition of Terminalia Catappa Linn fruits

2012 ◽  
Vol 32 (1) ◽  
pp. 209-213 ◽  
Author(s):  
Marcelo Rodrigues Marques ◽  
Diego Damasceno Paz ◽  
Lívia Patrícia Rodrigues Batista ◽  
Celma de Oliveira Barbosa ◽  
Marcos Antônio Mota Araújo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Average Weight ◽  
Antioxidant Power ◽  
Terminalia Catappa ◽  
Solids Content ◽  
Vitro Analysis ◽  
In Vitro Analysis

This study assessed the antioxidant, total phenolic, and physicochemical properties of in vitro Terminalia Catappa Linn (locally called castanhola) using the DPPH assay. The castanhola fruits had an average weight of 19.60 ± 0.00 g, combining shell, pulp, and seed weight, and a soluble solids content of 8 °Brix. The chemical composition was determined with predominance of carbohydrates (76,88 ± 0,58%).The titration method was used to determine Vitamin C content using 2,6-dichlorophenolindophenol (DCFI), known as reactive Tillmans resulting in no significant levels. Aqueous extracts of castanhola pulp showed a higher concentration of phenolics, 244.33 ± 18.86 GAE.g-1 of fruit, and alcoholic extracts, 142.84 ± 2.09 GAE.g-1 of fruit. EC50 values of the aqueous extract showed a greater ability to scavenge free radicals than the alcoholic extracts. The fruit had a significant content of phenolic compounds and high antioxidant capacity.

scholarly journals Sensory Evaluation Correlates with Flavor Volatile Profiles of Ripe Tomato Fruits

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 521E-522 ◽  
Author(s):  
Fernando Maul ◽  
Steven A. Sargent ◽  
Elizabeth A. Baldwin ◽  
Charles Sims
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Tomato Fruits ◽  
Fruit Samples ◽  
Volatile Profiles ◽  
Ripe Stage ◽  
Exogenous Ethylene ◽  
Solids Content ◽  
Red Coloration

`Agriset-761' and `CPT-5' tomato fruits were harvested at green stage and subsequently exposed to a postharvest exogenous ethylene-air mixture (100 ppm C2H4 at 20°C). Tomatoes with visual symptoms of ripening (breaker stage = <10% red coloration) were removed from ethylene treatment after 1, 3, and 5 days and were transferred to 20°C and 85% RH. At “table-ripe” stage (full red coloration and 4-mm fruit deformation after 5 [email protected]), whole fruit samples were analyzed for difference/discrimination sensory evaluations, aroma volatile profiles, and chemical composition. Flavor of fruits gassed for 1 day was rated significantly different than that of fruits gassed for 3 or 5 days (n = 25 panelists) for both cultivars. Several panelists noted the perception of “rancid” and “metallic” tastes, and “lingering” aftertaste in fruits gassed for 5 days. Chemical composition assays showed that flavor differences could be partially due to a significant increase in pH values between fruits gassed for 1 and 5 days (4.23 and 4.34, respectively for `Agriset-761') and a significant decrease in titratable acidity (0.91% and 0.73%, respectively, for `Agriset-761'; 1.04% and 0.86%, respectively, for `CPT-5'). No significant differences in soluble solids content or total sugars were found in any treatments for either cultivar. `Agriset-761' showed significant increases in the concentrations of acetone, hexanal, 2+3 methylbutanol, and a decrease in 2-isobutylthiazole, whereas, `CPT-5' fruits showed significant increases in hexanal, 2+3 methylbutanol, trans-2-heptenal, 6-methyl-5-hepten-2-one, 2-isobutylthiazole, β-ionone, geranylacetone, and a decrease is ethanol concentration. In both cultivars, these significant differences in important aroma volatile compounds could be of enormous relevance in the perception of off-flavor/off-odors.

scholarly journals The PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF PROMISING PLUM (Prunus domestica L.) GENOTYPES BRED AT FRUIT RESEARCH INSTITUTE, ČAČAK

2021 ◽  
Vol 20 (2) ◽  
pp. 23-32
Author(s):  
Ivana S Glišić ◽  
Dragan P. Milatović ◽  
Nebojša T. Milošević ◽  
Slađana A. Marić ◽  
Milan M. Lukić ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fruit Juice ◽  
Ph Value ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Sucrose Content ◽  
Total Sugars ◽  
Solids Content ◽  
Standard Cultivar ◽  
Research Institute

Five plum hybrids (38/62/70, IV/63/81, 32/21/87, 34/41/87 and 22/17/87) and newly released cultivar ‘Nada’, obtained by planned hybridisation and singled out within breeding programme at Fruit Research Institute, Čačak, were assessed for the main physical (fruit and stone weight and flesh percentage), chemical (soluble solids content, total and inverted sugars content, sucrose content, total acids content, pH value of fruit juice, ratio of soluble solids and total acids content and ratio of total sugars and total acids content) and sensorial (attractiveness, taste, aroma and consistency) traits compared with the standard cultivar ʻČačanska Lepoticaʼ. Results showed that the studied plum genotypes differed significantly in all of the assessed traits. Regarding the physical features, the best results were shown by hybrid 38/62/70, which had the highest fruit weight (56.92 g) and flesh percentage (96.91%), as well as by the new cultivar ‘Nada’, for which a larger fruit was observed in comparison to the standard (45.54 g and 42.24 g, respectively). Also, ‘Nada’ had better sensorial properties such as attractiveness, taste, aroma and consistency in relation to the other promising hybrids and the standard cultivar. From the aspect of all the studied sensorial characteristics, in addition to ‘Nada’, only hybrid 38/62/70 was aligned with the standard cultivar. Out of the studied genotypes, late ripening hybrid 22/17/87 had the best values of parameters of fruit chemical composition such as the soluble solids content (17.01%), total and inverted sugars contents (12.31% and 8.96%, respectively). The highest sucrose content (3.39%), pH value of fruit juice (3.51), as well as the highest ratio between soluble solids and total acids content (43.72) and ratio between total sugars and total acids content (32.58) were found in cultivar ‘Nada’. The highest total acids content (1.42%) was recorded in hybrid 32/21/87. Compared to ʻČačanska Lepoticaʼ, the same or better results in terms of the fruit chemical composition were determined in cultivar ‘Nada’ and hybrids 34/41/87 and 22/17/87. The study revealed existence of significant correlations between individual studied parameters of the fruit physical, chemical and sensorial properties.

scholarly journals Physical–Chemical Composition and Quality Related Changes in “Ruaner” Pear (Pyrus ussuriensis) During Freezing–Thawing Period

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2611
Author(s):  
Yulian Liu ◽  
Yuxia Wu ◽  
Fei Che ◽  
Zhimin Zhang ◽  
Baihong Chen
Keyword(s):  
Chemical Composition ◽  
Water Content ◽  
Soluble Sugars ◽  
Total Flavonoid ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Physical Chemical ◽  
Postharvest Ripening ◽  
Solids Content

“Ruaner” pear (Pyrus ussuriensis Maxim.) is a fruit crop that is frequently served frozen in China. It is a typical postharvest ripening fruit that needs to ripen after harvest before it can be eaten, and freezing–thawing is one way that pears are treated during postharvest ripening. In order to study the physical–chemical composition and quality-related changes in “Ruaner” pears that result the freezing–thawing period, “Ruaner” pears were kept in a freezer (−20 °C) for 7 days, after which they were transferred to room temperature for thawing. The color of the peel of the “Ruaner” pears changed from yellow-green to yellow and then brown. The chlorophyll content and titratable acidity (TA) decreased significantly throughout 0–12 h period. The carotenoid content tended to rise and then decrease, peaking at 3 h after thawing (HAT), while the soluble solids content (SSC), firmness, total phenolic content, and total flavonoid content all generally decreased. The composition of soluble sugars and organic acids was examined in “Ruaner” pears, and the major soluble sugars were fructose and glucose, with citric acid being the most abundant organic acid. The data suggest that freezing–thawing significantly changes firmness, water content, SSC, and TA in “Ruaner” pears. At 3–4 HAT, “Ruaner” pears have moderate hardness, high water content, low acid content, and higher total phenolic, total flavonoid, and soluble solids content. Therefore, 3–4 HAT is the best time for pears in terms of both table and processing quality.

scholarly journals Cultivar and year effects on the chemical composition of elderberry (Sambucus nigra L.) fruits

2020 ◽  
Vol 48 (2) ◽  
pp. 770-782
Author(s):  
Virág CSORBA ◽  
Magdolna TÓTH ◽  
Anna M. LÁSZLÓ ◽  
Levente KARDOS ◽  
Szilvia KOVÁCS
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Acid Content ◽  
Chemical Properties ◽  
Water Soluble ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Soluble Solids Content ◽  
Titratable Acid ◽  
Solids Content

Due to their outstanding anthocyanin content, elderberries are mainly used in the food industry to produce pigment concentrations. Thanks to the increase in demand, elderberry is grown on ever greater areas in Hungary and in neighbouring countries. Cultivar use, however, is very one-sided, being practically restricted to ‘Haschberg’. As this cultivar has many negative properties, growers have begun to plant and test new cultivars. When determining the commodity value of cultivars, it is important to examine not only the physical traits of the fruit, but also their main chemical parameters. In the present experiment the chemical properties (soluble solids and titratable acid content, total polyphenol and anthocyanin content, antioxidant capacity) of the fruit of 11 elderberry cultivars (‘Haidegg 13’, ‘Haidegg 17’, ‘Haschberg’, K3, ‘Korsör’, ‘Samdal’, ‘Samidan’, ‘Samocco’, ‘Sampo’, ‘Samyl’, ‘Weihenstephan’) were analysed in three consecutive years. In addition to the comparative evaluation of the cultivars, this work also aimed to discover correlations between the components and to study the effect of the year on the chemical composition of the fruit. Significant differences were found between the cultivars for the soluble solids content (F(10;8.74)=9.71; p=0.001), the titratable acid content (F(10;22)=7.91; p<0.001), the polyphenol content (F(10;22)=9.77; p<0.001), the anthocyanin content (F(10;8.52)=36.18; p<0.001) and the antioxidant capacity (F(10;22)=3.61; p=0.006). A year effect was proved for the water-soluble solids content (F(2;30)=4.02; p=0.028) and the antioxidant capacity (F(2;30)=5.21; p=0.011). Among the chemical properties, a significant positive linear correlation was only detected between the polyphenol and anthocyanin contents (r=0.91; p<0.001). Among the cultivars, ‘Sampo’, ‘Samidan’ and ‘Weihenstephan’ exhibited outstanding polyphenol and anthocyanin contents. The soluble solids content and antioxidant capacity of ‘Haidegg 17’ were also promising.

Quality of Carrots Grown for Processing as Affected by Nitrogen Fertilization and Harvest Term

2009 ◽  
Vol 70 (1) ◽  
pp. 135-144 ◽  
Author(s):  
Marek Gajewski ◽  
Zenon Węglarz ◽  
Anna Sereda ◽  
Marta Bajer ◽  
Agnieszka Kuczkowska ◽  
...  
Keyword(s):  
Nitrogen Fertilization ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Carrot Juice ◽  
Harvest Time ◽  
Experimental Station ◽  
Colour Parameters ◽  
Solids Content ◽  
Nitrates Content

Quality of Carrots Grown for Processing as Affected by Nitrogen Fertilization and Harvest TermIn 2007-2008 the effect of nitrogen fertilization and harvest term on quality of two carrot cultivars was investigated. The field experiment was carried out in Żelazna Experimental Station of Warsaw University of Life Sciences. Karotan F1and Trafford F1cultivars, commonly grown for juice industry, were the objects of the experiment. Carrot seeds were sown at the beginning of May. Nitrogen fertilization was applied in five rates, ranged from 0 to 120 kg·ha-1and in two terms — before sowing and in the middle of growing season. Roots were harvested in three terms: mid-September, mid-October and the first decade of November. After harvest there were determined: nitrates (NO3) content in carrot roots and juice, soluble solids, colour parameters of juice in CIE L*a*b*system. The dose and the term of nitrogen fertilization influenced nitrates content in carrots, and the highest NO3concentration was found in carrots fertilized with 120 kg·ha-1of N before sowing. Karotan showed higher nitrates accumulation than Trafford. The content of nitrates in the roots was markedly higher than in carrot juice. Nitrates content in carrots decreased with delaying of harvest time, in opposite to soluble solids content. Soluble solids content and colour parameters of carrot juice were not affected by nitrogen fertilization, but the lowest L*, a*and b*values were observed at the last term of harvest.

Оценка образцов картофеля

2018 ◽  
Author(s):  
N.A. Lapshinov ◽  
А.N. Gantimurova ◽  
V.I. Kulikova ◽  
V.P. Кhodayevа
Keyword(s):  
Source Material ◽  
Potato Cultivars ◽  
World Collection ◽  
Economically Valuable Traits

В 2016–2017 годах в коллекционном питомнике изучали 170 образцов картофеля мировой коллекции ВИР и других НИУ с целью выделения источников ценных признаков. По комплексу хозяйственно ценных признаков выделилось 7 сортов. Сорта и гибриды, выделившиеся по отдельным признакам и комплексу признаков, используют в селекционной работе как исходный материал для создания новых сортов картофеля.In 2016–2017 years the collection nursery studied 170 samples of potatoes of world collection of VIR and other research enterprises to select sources of valuable traits. The complex of economically valuable traits stood out 7 cultivars. Cultivars and hybrids released for individual signs and the complex signs used in breeding as source material for creating new potato cultivars.

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) `Crillo de Bocado' during Storage: II. Chemical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520e-520
Author(s):  
Juan E Manzano ◽  
Oswaldo Valor
Keyword(s):  
Low Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Randomized Design ◽  
Solids Content ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

scholarly journals Physico-chemical aspects of grape juices produced in the region of Campanha Gaucha, RS, Brazil (Southern Brazil)

2019 ◽  
Vol 12 ◽  
pp. 01018
Author(s):  
V.B. Costa ◽  
S.B. de Andrade ◽  
P.L.P.K. Lemos ◽  
A. Bender ◽  
C. Goulart ◽  
...  
Keyword(s):  
Grape Juice ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Southern Brazil ◽  
Color Intensity ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Increasing Demand ◽  
Solids Content ◽  
Grape Juices

The Campanha Gaucha region, southern Brazil, has received significant investments in Viticulture during the last decades, especially for the production of quality wines. However, implementing the production of American and hybrid grapes in this region constitutes and opportunity to supply the increasing demand of the grape juice market in Brazil. Juices of two varieties, “Bordô” and “Concord”, from two locations, Dom Pedrito and Santana do Livramento, were analysed in terms of the following physico-chemical aspects: total city, volatile acidity, density, pH, soluble solids content, color intensity, and hue. “Bordô” juices presented higher total acidity and did not differ in relation to location. Higher volatile acidity was found in “Concord” juice from Santana do Livramento. Higher pH was found in the variety “Concord” and in the location Dom Pedrito. For this same location, the “Concord” grape juices showed higher soluble solids values. Color intensity was higher in Santana do Livramento. Color hue was higher in Dom Pedrito. Both variety and location impacted significantly on physico-chemical aspects of grape juices, although all the grapes were produced within the Campanha Gaucha region.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

Sign in / Sign up

Export Citation Format

Share Document