scholarly journals Biochemical components of 1-MCP treated apples after exposure at 20±20С at the end of storage

2020 ◽  
Vol 1 (97) ◽  
pp. 239-248
Author(s):  
A.V. Melnyk ◽  
◽  
L.M. Khudik
Keyword(s):  
Ascorbic Acid ◽  
Organic Acids ◽  
Soluble Solids ◽  
Refrigerated Storage ◽  
Soluble Solids Content ◽  
Early Winter ◽  
Post Harvest ◽  
Subsequent Decrease ◽  
Solids Content ◽  
Apple Fruits

The soluble solids content, level of organic acids, sugars, vitamins and their ratios are the main biochemical indicators of nutritional value that determine the taste of fruits. At the beginning of storage, soluble solids content increases in winter apple varieties, then decreases, and the level of organic acids is mostly reduced due to the active use in respiration. Ascorbic acid is a natural antioxidant, which relatively low content in apples usually reduces during refrigerated storage. The preservation of product’s quality and slowing of ripening achieve by post-harvest treatment of apples with ethylene inhibitor 1-methylcyclopropene (1-MCP), which reduces the loss of soluble solids content, titrated acidity and ascorbic acid. The purpose of the research was to identify the effect of post-harvest treatment of apples with 1-methylcyclopropene on the change in the content of soluble solids, titrated and ascorbic acids in the early winter apple fruits during the extended life cycle at room conditions at the end of long-term storage. Research objects were early-winter apple cultivars ‘Calville’ and ‘Spartan’, treated after harvest with 1-MCP (‘SmartFreshTM’ 0,068 g•m-3) for 24 h at 5 ± 1 ⁰C, during storage at 3 ± 1 ⁰C and relative humidity 85–90 % for two, three, four, five and six months (non-treated fruits – control). Physical-chemical parameters of apple fruits were evaluated monthly at the end of seven days exposure at 20 ± 2⁰C after refrigerated storage. The soluble solids content was determined by refractometer, the content of titrated acids — in recalculation on malic acid - by titration of the aqueous extract, the content of ascorbic acid – by titrimetric method. Data are means of three replicates. It was founded the decrease in soluble solids content of control fruits both varieties as a result of exposure at 20 ± 2⁰C during storage and increase in this indicator for 1-MCP treatment products during the first two and three months of storage with its subsequent decrease. 1-MCP treated fruits contained in twice higher titrated acids content and on 0.51–0.57 mg/100 g significantly higher ascorbic acid content at the end of the seven-day exposure at 20 ± 2⁰C after six months in refrigerator. Consequently, post-harvest 1-MCP treatment is significantly effective for the preservation of the main chemical components’s content of apple fruits at elevated temperature.

scholarly journals ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

2015 ◽  
Vol 39 (3) ◽  
pp. 269-275 ◽  
Author(s):  
Camila Argenta Fante ◽  
Heloísa Helena de Siqueira Elias ◽  
Paôla de Castro Henrique ◽  
Ana Carolina Vilas Boas ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Post Harvest ◽  
Apple Cultivars ◽  
Solids Content ◽  
Physical And Chemical ◽  
Β Carotene ◽  
Low Irradiation

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

scholarly journals Effect of Opuntia ficus-indica Mucilage Edible Coating on Quality, Nutraceutical, and Sensorial Parameters of Minimally Processed Cactus Pear Fruits

Agronomy ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1963
Author(s):  
Giorgia Liguori ◽  
Raimondo Gaglio ◽  
Giuseppe Greco ◽  
Carla Gentile ◽  
Luca Settanni ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Edible Coating ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Minimally Processed ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Postharvest Life ◽  
Solids Content ◽  
And Diffusion

Cactus pear (Opuntia ficus-indica (L.) Mill.) is a non-climacteric fruit with a relatively short postharvest life span, being very sensitive to water loss, darkening and decay. Cactus pear is a spiny fruit, and the presence of glochids limits fruit consumption and diffusion; therefore, minimally processing, as well as peel removing, could be an opportunity to improve its availability, consumption, and diffusion in national and international markets. In this study, cactus pear minimally processed fruits were treated with a mucilage-based coating extracted from Opuntia ficus-indica cladodes and stored at 5 °C for 9 days. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by colors, firmness, total soluble solids content, titratable acidity, ascorbic acid, betalains and DPPH (2,2-diphenyl-1-picrylhydrazyl). Results showed that mucilage-based coating improved the quality and preserves the nutraceutical value of minimally processed cactus pear fruits during storage. The edible coating was effective in maintaining fruit fresh weight, total soluble solids content, fruit firmness, ascorbic acid and betalain content, sensorial traits, and visual score. Coated fruits showed a significantly lower microbiological growth than uncoated control fruits during the entire cold storage period.

scholarly journals Refrigeration affects the postharvest behavior of 1-methylcyclopropene-treated cape gooseberry (Physalis peruviana L.) fruits with the calyx

2015 ◽  
Vol 33 (3) ◽  
pp. 356-364
Author(s):  
Helber Enrique Balaguera-López ◽  
Claudia Andrea Martínez ◽  
Aníbal Herrera A.
Keyword(s):  
Soluble Solids ◽  
Favorable Effect ◽  
Refrigerated Storage ◽  
Soluble Solids Content ◽  
Physalis Peruviana ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solids Content ◽  
Cape Gooseberry ◽  
Storage Temperatures

Cape gooseberry fruits are highly perishable with a limited shelf-life. The objective of this study was to evaluate the effect of refrigeration on the postharvest behavior of 1-methylcyclopropene-treated cape gooseberry fruits with the calyx. A completely randomized design with six treatments was used. The treatments were three storage temperatures (2, 6 and 16°C [ambient temperature]) and the application or absence of 1-methylcyclopropene (1-MCP; 1 mL L-1). The fruits were stored for 35 days. The fruits without refrigeration lasted 21 days. During the 35 days of refrigerated storage, the fruits at 2°C with 1-MCP showed a significantly lower respiration rate, color index and total soluble solids content and a higher firmness value and total acidity. Storage at 6°C also generated a favorable effect on the postharvest preservation of cape gooseberry fruits.

scholarly journals Influence Of Soil Type On Yield And Quality Of Different Apple Cultivars

2017 ◽  
Vol 74 (1) ◽  
pp. 21
Author(s):  
Alina Viorica ILIE ◽  
Cristina PETRISOR ◽  
Dorel HOZA ◽  
Viorel OLTENESCU
Keyword(s):  
Ascorbic Acid ◽  
Fruit Quality ◽  
Soil Type ◽  
Dry Matter ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Yield And Quality ◽  
Apple Cultivars ◽  
Solids Content

The objective of this study was to determine influence of different soil type on apple yield and quality. To investigate the variation in fruit quality, apples were harvested at commercial maturity on two different soil type. The investigations was conducted in experimental apple orchards located in Focsani region on two different soil type: luvic  brown typical and  luvic brown pseudogleizate. Fruits of Jonathan and Golden Delicios cultivars were tested for color, soluble solids content, total acidity, ascorbic acid, anthocyanins content and chlorophyls content with specific analytrical methods. At harvest yield, dry matter, soluble solids content, ascorbic acid and acidity were affected by soil type. In this study, no significant soil effect was found on color, anthocyanins and chlorophyll fruit content. The results obtained in this study suggest that luvic brown pseudogleizate soil leading to increased yields and enhanced fruit quality.

Estimation model of soluble solids content in bagged and non-bagged apple fruits based on spectral data

2021 ◽  
Vol 191 ◽  
pp. 106492
Author(s):  
Fengyun Wang ◽  
Yimin Zhao ◽  
Jiye Zheng ◽  
Kangkang Qi ◽  
Yangyang Fan ◽  
...  
Keyword(s):  
Spectral Data ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Estimation Model ◽  
Solids Content ◽  
Apple Fruits

scholarly journals AVALIAÇÃO DE CARAMBOLA ( Averrhoa carambola L.) DOS TIPOS DOCE E ÁCIDO PARA O PROCESSAMENTO DE FRUTA EM CALDA

2002 ◽  
Vol 20 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
JOÃO NUNES NOGUEIRA ◽  
CARLOS TADEU DOS SANTOS DIAS
Keyword(s):  
Ascorbic Acid ◽  
Titratable Acidity ◽  
Point Of View ◽  
Soluble Solids ◽  
Physical Analysis ◽  
Soluble Solids Content ◽  
Averrhoa Carambola ◽  
Star Fruit ◽  
Solids Content ◽  
Canned Fruit

Frutas dos tipos doce e ácido de carambola foram analisadas fisicamente (textura e rendimento) e quimicamente (pH, acidez total titulável, teor de ácido ascórbico e sólidos solúveis), a fim de determinar suas características para o processamento de fruta em calda. Na elaboração das frutas em calda diversos tratamentos químicos foram empregados (uso de xaropes com diferentes concentrações de sacarose, adição de pectina e CaCl2 em várias concentrações e de ácido ascórbico), visando avaliar a adequabilidade dos dois tipos de fruta de carambola ao processamento térmico. Os produtos foram submetidos à análises físicas (peso bruto, peso drenado, vácuo e textura), químicas (pH, acidez total titulável, teor de ácido ascórbico e sólidos solúveis) e sensoriais (textura, sabor e cor). Quanto ao produto obtido com as frutas doces, a adição de CaCl2 e pectina foi efetiva na manutenção de sua textura, já para os produtos obtidos com as frutas ácidas esta prática não surtiu o mesmo efeito. Os tratamentos com adição de CaCl2 mostraram-se inferiores àquele cujo xarope foi adicionado somente de pectina, evidenciando que esse componente favorece a textura de frutas ácidas processadas. Os dois tipos de carambola estudados apresentaram, sob o ponto de vista tecnológico, adequadas características físicas e químicas. Entretanto, as frutas tipo doce mostraram-se mais apropriadas para a elaboração de fruta em calda, sendo superiores quanto à textura e sabor em relação às frutas ácidas. EVALUATION OF STAR FRUIT (AVERRHOA CARAMBOLA L.) SWEET AND SOUR FOR THE CANNED PROCESSING Abstract Two kinds of star fruit (sweet and acid) were analyzed physically (texture and yield), and chemically (pH, titratable acidity, ascorbic acid and soluble solids content), in order to determine their suitability for canned fruit processing. Different chemical treatments were used for processing the canned fruit (use of syrups with different saccharose concentrations, addition of pectin and CaCl2 in different concentrations and ascorbic acid), in order to evaluate the adequability of the two kinds of star fruit for thermal processing. The products were submitted to physical analysis (gross weight, drained weight, vacuum and texture), chemical analysis (pH, titratable acidity, ascorbic acid and soluble solids content), and evaluated sensorially (texture, flavor and color). Regarding the product obtained with the sweet fruits, the addition of CaCl2 and pectin was effective in the maintenance of its texture; for the product obtained with the acid kind this practice didn’t produce the same effect, considering that the treatments added with CaCl2 were evaluated as inferior to that whose syrup was added with pectin, what indicates that this component is the responsable for the good texture in the processed acid fruits. Both kinds of star fruit studied presented, under a technologic point of view, good physical and chemical characteristics, but the sweet kind of fruits were more apropriated for processing canned fruit, being superior in terms of texture and flavor.

scholarly journals ASSESSMENT OF APPLE FRUITS UNDER COLD STORAGE

2021 ◽  
Vol 37 (37) ◽  
pp. 141-146
Author(s):  
Eugenia Maresi ◽  
◽  
Madalina Militaru ◽  
Madalina Butac ◽  
Adelina Zoican ◽  
...  
Keyword(s):  
Cold Storage ◽  
Storage Period ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Before And After ◽  
Fruit Growing ◽  
Solids Content ◽  
Physical And Chemical ◽  
Apple Fruits

The cold storage of fruits for a long period of time without quantitative and qualitative depreciations is absolutely necessary to supply the market with fresh fruits. This study aimed to investigate the changes in apple fruits during cold storage in order to determine their optimal storage capacity and to know the optimal moment of market sale. Five apple cvs. (‘Rumina’, ‘Rebra’, ‘Rustic’, ‘Generos’ and ‘Florina’) grown in the Genetics and Breeding Department of Research Institute for Fruit Growing Pitesti, Romania were kept in the cold storage at 2-4ºC and 90-95% humidity for 4 months. Before and after storage in cold conditions, the following physical and chemical parameters of fruits were evaluated: weight, color, firmness, soluble solids content and acids content. After 4 months, the fruits weight decreased with 2.45 g. The lowest weight loss was recorded on ‘Rumina’ cv. (1.48 g) and the highest for ‘Rebra’ cv. (3.20 g). At the end of storage period (January) the fruits firmness decreases with 7.74 Bareiss HPE-II FFF units, the best results being recorded on Rumina cv. (loss of firmness by only 5.23 units). Also, after cold storage the taste of the fruits was improved (the soluble solids content increased with 0.29 % Brix and the acid content decreased with 0.22 g/100 g fresh weight). The fruits color has changed gradually during the storage, the fruits being more colorful and attractive.

scholarly journals RIPENING AND STORABILITY OF `LIBERTY' AND `EMPIRE' APPLES

HortScience ◽  
1991 ◽  
Vol 26 (6) ◽  
pp. 694B-694
Author(s):  
Wesley R. Autio ◽  
Joseph F. Costante
Keyword(s):  
Soluble Solids ◽  
Eating Quality ◽  
Refrigerated Storage ◽  
Soluble Solids Content ◽  
Fruit Storage ◽  
Controlled Atmospheres ◽  
Solids Content ◽  
Storage Properties

Ripening of `Liberty' and `Empire' apples was compared in 1988-90. The internal ethylene of `Liberty' fruit reached 1 ppm approximately 7 to 10 days before `Empire.' `Liberty' and `Empire' fruit both attained acceptable eating quality on approximately 30 Sept. each year. Generally, `Liberty' fruit were firmer and had a higher soluble solids content than `Empire' fruit. Storage properties were compared in 1988 and 1989. In 1988, fruit were harvested at weekly intervals from 20 Sept. to 12 Oct. and kept at 0C for 2.5 months. The firmest fruit of both cultivars were from the 27 Sept. harvest. Fruit of both cultivars harvested on 27 Sept. 1988 retained firmness better when kept at 3.3C, 3% O2, 5% CO2 than when kept at 0C, 3% O2, 2% CO2. Data from 1989 showed that `Liberty' developed large amounts of browncore in controlled atmospheres at either 0C or 3.3C. The incidence of browncore in refrigerated storage declined with later harvests.

scholarly journals Evaluation of postharvest properties in different passion fruit species during ripening

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
Francielly Rodrigues Gomes ◽  
Moab Acacio Barbosa ◽  
Claudia Dayane Marques Rodrigues ◽  
Alejandro Hurtado Salazar ◽  
Americo Nunes da Silveira-Neto ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Soluble Solids Content ◽  
Post Harvest ◽  
Fruit Species ◽  
Solids Content ◽  
Days After Anthesis ◽  
Yellow Passion Fruit

During ripening, many transformations occur in passion fruits. The ripening stage affects fruit quality and post-harvest properties. Fruits with 65% yellow epidermis present chemical characteristics that meet industrial standards, facilitating harvest estimations and loss avoidance. Thus, this study aimed to evaluate the post-harvest properties of passion fruit species (genotypes of the yellow passion fruit and sweet passion fruit, and yellow passion fruit cultivar FB 200) during ripening. The fruits were evaluated by the color of the epidermis and the chemical characteristics of the pulp (titratable acidity, vitamin C, carotenoids, soluble solids content, and ratio). This experiment was conducted with a completely randomized design and a split-plot arrangement, where the plots were the species and the subplots were the evaluation periods (50, 58, 66, 74 and 82 days after anthesis), with four replications and 10 fruits per plot. The yellow passion fruit genotype and cultivar, harvested at 82 days after anthesis, presented desirable characteristics for the juice industry and for fresh consumption. The sweet passion fruit had a higher soluble solids content and titratable acidity ratio because of its high content of soluble solids and low acidity, which translate to a better fruit flavor.

Some effects of gamma radiation on Washington Navel and Valencia oranges

1968 ◽  
Vol 8 (34) ◽  
pp. 625 ◽  
Author(s):  
JJ Macfarlane ◽  
EA Roberts
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Storage Temperature ◽  
Fruit Fly ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Risk Of Injury ◽  
Washington Navel ◽  
Solids Content

Washington Navel and Valencia oranges were irradiated using gamma radiation from Co-60 at doses up to 200 kilorads. Doses below 100 kilorads had only slight effects on the taste of the oranges, ascorbic acid and soluble solids content, and acidity. However, the rinds were frequently damaged by radiation. The effects on the severity of the damage of variety, picking date, dose, temperature of the fruit at irradiation, storage temperature, and period between harvest and irradiation were studied. The conclusions were that radiation is satisfactory for disinfestation of fruit fly where the dose is expected to be about five kilorads, but is unsatisfactory for mould control because of the risk of injury from the higher dose required. Washington Navels picked and irradiated at the start of the harvesting season were found to be particularly susceptible to injury.

Sign in / Sign up

Export Citation Format

Share Document