Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during storage

The present study was undertaken for the development of jelly from cultivated and wild pomegranate fruit juice mix and its quality evaluation during storage of six months. A product with 55 % mixed fruit juice content (cultivated and wild pomegranate juice in 80:20 ratio) with 45 % sugar was found to be the best on the basis of sensory analysis of prepared jelly. Jelly could safely be stored for a period of half year under both the ambient and refrigerated conditions without much change in its various chemical attributes viz., total soluble solids (TSS), titratable acidity, ascorbic acid, anthocyanins, pectin, total phenolics and sensory quality characteristics viz., colour, texture, flavour and overall acceptability. However, the changes in the quality characteristics of the jelly were slower in refrigerated storage conditions as compared to ambient conditions. Under refrigerated conditions, changes in TSS from 67.00 to 67.36 0B,titratable acidity from 0.75 to 0.71%, ascorbic acid from 9.18 to 7.35 mg/100 g, anthocyanins from 11.34 to 10.17 mg/100 g and total phenols from 63.10 to 60.06 mg/100 g were observed after 6 months of storage. Both the packaging material viz., polyethylene terephthalate (PET) and glass jars were found suitable with comparatively slower changes occurring in glass jars under refrigerated conditions.

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Development and Quality Evaluation of Banana Mushroom Blended Jam

Biological Sciences - PJSIR ◽

10.52763/pjsir.biol.sci.60.1.2017.11.18 ◽

2017 ◽

Vol 60 (1) ◽

pp. 11-18

Author(s):

Ishfaq Ahmed ◽

Mati Ullah Khan ◽

Ihsan Mabood Qazi ◽

Shermat Ullah Ullah ◽

Arsalan Khan ◽

...

Keyword(s):

Ascorbic Acid ◽

Citric Acid ◽

Storage Time ◽

Quality Evaluation ◽

Reducing Sugars ◽

Storage Period ◽

Quality Characteristics ◽

Soluble Solids ◽

Total Soluble Solids ◽

Overall Acceptability

The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

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Preparation of Myrica nagi (Box myrtle) drink and effect of storage temperature on its quality

Journal of Applied and Natural Science ◽

10.31018/jans.v9i4.1500 ◽

2017 ◽

Vol 9 (4) ◽

pp. 2137-2142

Author(s):

Abhimanyu Thakur ◽

N. S. Thakur ◽

Pradeep Kumar

Keyword(s):

Storage Temperature ◽

Titratable Acidity ◽

Storage Conditions ◽

Quality Characteristics ◽

Soluble Solids ◽

Ambient Conditions ◽

Physico Chemical ◽

Glass Bottles ◽

Myrica Nagi ◽

Polyethylene Terephthalate Bottles

Box myrtle (Myrica nagi) belongs to family Myricaceae is a sub-temperate tree found throughout the mid-Himalayas at an elevation of 1300 to 2100 meters above mean sea level. Its fruits are known for their ravishing taste and have been reported as rich source of anti-oxidants like phenols and anthocyanins. In the present study drink was prepared from box myrtle juice and quality evaluation was carried out during six months of storage of fruit drink. Different combinations of juice (8%, 10%, 12%, 14% and 16 %) and sugar syrup/TSS (Total soluble solids) (12 oB and 15 oB) were tried to standardize proper combination for drink. The drink prepared by following the best selected recipe (14 % juice and 12 oB TSS) was packed in glass and PET (Polyethylene terephthalate) bottles and stored for six months under ambient and refrigerated temperature conditions. Drink could be safely stored for a period of six months under both the storage conditions without much change in various quality characteristics. Various physico-chemical characteristics increased/decreased like TSS (12.05 to 12.48 oB), reducing sugars (7.80 to 8.69 %), titratable acidity (0.30 to 0.27 %), ascorbic acid (1.09 to 0.47 mg/100 g), total phenols (27.35 to 19.11 mg/100 g) and anthocyanins (6.14 to 3.69 mg/100 g). However, the changes in the quality characteristics of the drink were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.

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Yield, Fruit Damage, Yield Loss, and Juice Quality Characteristics of Machine- and Hand-harvested ‘Brown Snout’ Specialty Cider Apples Stored at Ambient Conditions in Northwest Washington

HortTechnology ◽

10.21273/horttech03474-16 ◽

2016 ◽

Vol 26 (5) ◽

pp. 614-619

Author(s):

Travis Robert Alexander ◽

Jaqueline King ◽

Edward Scheenstra ◽

Carol A. Miles

Keyword(s):

Yield Loss ◽

Titratable Acidity ◽

Quality Characteristics ◽

Soluble Solids ◽

Juice Quality ◽

Ambient Conditions ◽

Storage Duration ◽

Phenolic Contents ◽

Fruit Damage ◽

Mechanical Harvester

In this 2-year study, ‘Brown Snout’ specialty cider apples (Malus ×domestica) that had been hand harvested or machine harvested with an over-the-row shake-and-catch small fruit harvester were ambient stored (56 °F mean temperature) for 0, 2, and 4 weeks to evaluate yield, fruit damage, yield loss, and juice quality characteristics. The average yield (pounds per acre) of fruit picked and retained by the mechanical harvester was 74% that of the hand-harvest yield and 81% that of the hand-harvest yield when fruit that fell out of the harvester was included in the machine-harvest yield. Percent fruit bruised and cut were greater for machine harvest (97.5% and 25.5%, respectively) than for hand harvest (47% and 0.5%, respectively), on average for 2014 and 2015. Yield loss to rot was greater for machine harvest than for hand harvest, and increased for both methods over time; percent rot doubled from 2 to 4 weeks storage for machine harvest (22% to 41%), and while negligible, tripled from 2 to 4 weeks storage for hand harvest (0.7% to 2.1%). Juice quality characteristics did not differ due to harvest method, but did differ due to year and storage time. Soluble solids concentration [SSC (%)] and specific gravity (SG) did not change due to storage in 2014, but in 2015, SSC and SG were greater on average for 2 and 4 weeks storage duration (15% and 1.062, respectively) than at harvest (13.31% and 1.056, respectively). Titratable acidity (grams per liter malic acid) decreased in 2014 from 2.98 g·L−1 at harvest to 2.70 g·L−1 on average for 2 and 4 weeks storage duration, but did not differ due to storage in 2015. Tannin [tannic acid equivalent (%)] was unchanged in 2014 from harvest to 4 weeks storage, but increased in 2015 from 0.16% at harvest to 0.19% by 4 weeks storage. These results indicate that harvest efficiency could be improved with some engineering modifications of the over-the-row mechanical harvester and training modifications for the trees. A comparison of the aromatic and phenolic contents of mechanically harvested and hand-harvested ‘Brown Snout’ would be a valuable next step in evaluating shake-and-catch mechanical harvest technology for cider apple production.

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Effect of Packaging and Storage on Quality Characteristics of Dried Wild Pomegranate Arils (Anardana) Prepared in Solar Tunnel Drier

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2020/v39i1330674 ◽

2020 ◽

pp. 8-23

Author(s):

Abhimanyu Thakur ◽

N. S. Thakur ◽

Hamid . ◽

Pradeep Kumar ◽

Kanchan Bhatt

Keyword(s):

Value Added ◽

Storage Period ◽

Titratable Acidity ◽

Punica Granatum ◽

Storage Condition ◽

Storage Conditions ◽

Quality Characteristics ◽

Ambient Conditions ◽

Hydroxymethyl Furfural ◽

And Storage

Wild pomegranate (Punica granatum L.) fruits were procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The arils extracted from the fruits were dehydrated in a solar tunnel (30-45°C) drier to prepare value added product Anardana. The developed product was packed in three different packaging materials viz. gunny bags, aluminium laminated pouches (ALP) and aluminium laminated pouches with vacuum (ALPV) and stored under ambient and refrigerated temperature for a period of 12 months so as to evaluate overall effect of storage period, storage condition and packaging material. After 12 months of storage period, higher retention of various quality characteristics like TSS, titratable acidity, ascorbic acid, total sugars, anthocyanins content, sensory characteristic scores with less increase in moisture content, NEB (non-enzymatic browning),HMF (hydroxymethyl furfural) and furfural content was observed in Anardana packed in ALPV followed by ALP and gunny bags. The changes in the quality characteristics of the Anardana were slower in refrigerated storage conditions as compared to ambient conditions.

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Studies on Storage Quality Evaluation of Dried Wild Pomegranate Arils (Anardana) Prepared in Mechanical Cabinet Drier

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i1130226 ◽

2020 ◽

pp. 79-91

Author(s):

Abhimanyu Thakur ◽

N. S. Thakur ◽

.` Hamid ◽

Pradeep Kumar ◽

Sunakshi Gautam

Keyword(s):

Acid Content ◽

Storage Period ◽

Storage Conditions ◽

Quality Characteristics ◽

Himachal Pradesh ◽

Soluble Solids ◽

Appreciable Amount ◽

Refrigerated Storage ◽

Ambient Conditions ◽

Jammu And Kashmir

Wild pomegranate (Punica granatum L.), fruit is widely found in hilly slopes of Himachal Pradesh, Uttarakhand and Jammu and Kashmir. It contains higher amount of acid content along with other quality characteristics. To exploit the appreciable amount of acid content in this fruit, a popular dried product known as anardana was prepared in mechanical cabinet drier from the fruits procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The anardana was packed in aluminium laminated pouch with vacuum (ALPV), aluminium laminated pouch (ALP) and gunny bags which were stored under ambient and refrigerated storage conditions so as to study the effect of packaging and storage on its quality. During storage, moisture, water activity, reducing sugars, NEB (Non enzymatic browning), HMF (Hydroxymethyl furfural) and furfural content increased whereas, TSS (Total soluble solids), titratable acidity, total sugars, ascorbic acid, anthocyanins, starch, total fibre and residual SO2 decreased during storage. After 12 months of storage period, higher retention of various quality characteristics was observed in anardana packed in ALPV followed by ALP and gunny bags. However, changes were slower in refrigerated storage conditions as compared to that under ambient conditions.

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Preparation and Evaluation of Pear and Grapes Blended Leather

Biological Sciences - PJSIR ◽

10.52763/pjsir.biol.sci.64.2.2021.182.191 ◽

2021 ◽

Vol 64 (2) ◽

pp. 182-191

Author(s):

Ishtiaq Ahmad ◽

Aysha Riaz ◽

Arsalan Khan ◽

Syed Sohail Shah ◽

Falak Naz Shah ◽

...

Keyword(s):

Ascorbic Acid ◽

Water Activity ◽

Acid Content ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Reducing Sugar ◽

Soluble Solids ◽

Organoleptic Evaluation ◽

Overall Acceptability ◽

Randomized Design

Pear pulp and grapes juice were used in different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) for the preparation of leather. The treatments were prepared with different concentration of pulp and constant level of sucrose and preservatives. The experiment was laid out in a complete randomized design (CRD). The effects of storage and treatments were studied for three months of storage with an interval of 15 days. Various parameters such as moisture, percent acidity, total soluble solids, water activity, ascorbic acid content, reducing sugar, non-reducing sugar and sensory attributes i.e. colour, taste, texture and overall acceptability were studied. Significant differences were observed in all the studied parameters. A decrease was recorded in moisture (16.02 to 13.76%), ascorbic acid content (13.21 to 6.64 mg/100g), non-reducing sugar (67.02 to 64.76%) and water activity (0.50 to 0.45), while an increase was recorded in titratable acidity (0.88 to 1.01%), TSS (76.68 to 79.05 °brix) and reducing sugar (11.43 to 11.85%). Base on organoleptic evaluation T3 was found most acceptable during storage. The combination of 70% pear pulp and 30% grapes juice for leather preparation proved to be the best combination in terms of extending the shelf life and improving the quality of pear and grapes blended leather during storage.

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VARIATION IN FRUIT QUALITY CHARACTERISTICS OF PRICKLY PEARS (OPUNTIA SPECIES)

HortScience ◽

10.21273/hortsci.25.9.1173g ◽

1990 ◽

Vol 25 (9) ◽

pp. 1173g-1174

Author(s):

Joseph O. Kuti

Keyword(s):

Ascorbic Acid ◽

Fruit Quality ◽

Germplasm Collection ◽

Titratable Acidity ◽

Quality Characteristics ◽

South Texas ◽

Soluble Solids ◽

Opuntia Species ◽

Standard Procedures ◽

Prickly Pears

This paper presents the results from a two-year study on fruit quality characteristics of prickly pear accessions belonging to five Opuntia species (O. ficus-indica, O. hyptiacantha, O. inermis, O. linderheimeri and O. megacantha) from a germplasm collection at Texas A&I University. Fruit soluble solids, pH, titratable acidity and ascorbic acid contents were determined using standard procedures. Significant differences in fruit soluble solids and ascorbic acid contents were observed. Accessions belonging to O. ficus-indica consistently had the highest soluble solids (> 12%) and ascorbic contents (>24mg/100g) while accessions belonging to O. lindheimeri consistently had the lowest soluble solids (<8%) and ascorbic acid contents (< 10mg/100g). Fruit acidity was generally low (<0.19%) for all the species. The results suggest potential for developing prickly pears for the fresh fruit market in south Texas.

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Changes in Guavas of Three Maturity Stages in Response to Temperature and Relative Humidity

HortScience ◽

10.21273/hortsci.25.1.86 ◽

1990 ◽

Vol 25 (1) ◽

pp. 86-87 ◽

Cited By ~ 6

Author(s):

Roberto I. Vazquez-Ochoa ◽

Maria T. Colinas-Leon

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Chilling Injury ◽

Titratable Acidity ◽

Psidium Guajava ◽

Quality Characteristics ◽

Storage Life ◽

Soluble Solids ◽

Response To Temperature ◽

Green Stage

Maturity at harvest influenced storage life of guava (Psidium guajava L.) fruit kept at 3.5, 7, or 11C and 80% or 88% RH. Quality characteristics considered were firmness, pH, titratable acidity, ascorbic acid and soluble solids concentrations, and weight loss. Chilling injury was observed only in guavas harvested at the mature-green stage and kept at 3.5 or 7C. The storage life of fruit kept at 11C was reduced due to fungal attack. The best results were obtained with guavas harvested at the color-turning stage followed by storage at 7C and 80% RH for 3 weeks. These fruits had good appearance 5 days after removal from storage.

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VARIATION IN FRUIT QUALITY CHARACTERISTICS OF PRICKLY PEARS (OPUNTIA SPECIES)

HortScience ◽

10.21273/hortsci.25.9.1173 ◽

1990 ◽

Vol 25 (9) ◽

pp. 1173G-1174

Author(s):

Joseph O. Kuti

Keyword(s):

Ascorbic Acid ◽

Fruit Quality ◽

Germplasm Collection ◽

Titratable Acidity ◽

Quality Characteristics ◽

South Texas ◽

Soluble Solids ◽

Opuntia Species ◽

Standard Procedures ◽

Prickly Pears

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Effect of Post-Harvest Degreening on Quality Parameters of Acid Lime Cv. Balaji

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i1630256 ◽

2020 ◽

pp. 15-27

Author(s):

Pooja Yaddanapudi ◽

Kiran Kumar Adapa

Keyword(s):

Ascorbic Acid ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Fruit Firmness ◽

Ambient Conditions ◽

Total Soluble Solids ◽

Post Harvest ◽

Acid Lime

Analyze the effect of post-harvest degreening on quality parameters of Acid lime cv. Balaji. The present research was conducted at Post harvest laboratory of College of Horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad, during the year 2018-2019. Experiment was designated with two factorial completely randomized design with two factors viz., (A) Ethylene concentrations, (B) Number of pulsings were taken for test and executed with the objective: Effect of post-harvest degreening on quality parameters of Acid lime cv. Balaji. The Acid lime cv. Balaji fruits were harvested and subjected to degreening treatments for one day. The treated Acid lime fruits were stored for sixteen days at ambient conditions. Acid lime fruits picked randomly from treated lot and evaluated for Physiological loss in weight %, Peel thickness mm, Fruit firmness Kg/cm2, Total soluble solids °Bx, Titratable acidity %, Ascorbic acid mg/100 g, Juice recovery % at four days interval by adopting the respective methods. Among all the quality parameters there were gradual increase in Total soluble solids (TSS), Juice recovery, Physiological loss in weight (PLW) and there were decreased trend in Titratable acidity, Peel thickness, Fruit firmness and Ascorbic acid content. Ethylene @ 15 ppm proved the better results for the above parameters. Among different number of pulsings, 1 pulsing in 24 hours @ 24 hrs interval and 2 pulsings in 24 hr @ 12 hrs interval was best.

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