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.

Prediction of Soluble Solids Content and Post-Storage Internal Quality of Bulida Apricots Using near Infrared Spectroscopy

2007 ◽  
Vol 15 (3) ◽  
pp. 179-188 ◽  
Author(s):  
Marena Manley ◽  
Elizabeth Joubert ◽  
Lindie Myburgh ◽  
Ester Lotz ◽  
Martin Kidd
Keyword(s):  
Cold Storage ◽  
Regression Models ◽  
Near Infrared ◽  
Storage Period ◽  
Multivariate Adaptive Regression Splines ◽  
Soluble Solids ◽  
Internal Quality ◽  
Soluble Solids Content ◽  
Classification Rate ◽  
Solids Content

The development of internal breakdown of South African Bulida apricots during cold storage, rendering the fruit unsuitable for canning, causes significant post-harvest losses. Regression models to predict internal post-storage quality using near infrared (NIR) spectroscopy and multivariate classification techniques were developed using NIR spectra of the intact fruit collected prior to storage and subjective quality evaluations performed after a cold storage period of four weeks. A correct classification rate of 69% was obtained using multivariate adaptive regression splines (MARS) compared to 50% obtained by soft independent modelling by class analogy (SIMCA). NIR regression models developed for soluble solids content (SSC) of intact fruit as well as for direct NIR measurements on the exposed fruit tissue gave similar results, thus confirming sufficient NIR light penetration into the intact fruit. The best prediction results were obtained when two spectral measurements per fruit (one on each half of the fruit), compared to single measurements, were used.

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 Influence of stock on physical and chemical traits of fresh apricot fruit

2013 ◽  
Vol 27 (1) ◽  
pp. 111-114 ◽  
Author(s):  
T. Milošević ◽  
N. Milošević ◽  
I. Glišić ◽  
G. Šekularac
Keyword(s):  
Titratable Acidity ◽  
The Other ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Total Sugars ◽  
Solids Content ◽  
Chemical Traits ◽  
Physical And Chemical ◽  
Fruit Mass

Abstract The study was conducted to determine the effects of Myrobalan rootstock and Blackthorn interstock on fruit physical and chemical traits of five apricot cultivars. The results showed that cultivars grafted on Myrobalan rootstock appear to induce a higher fruit mass when compared with the Blackthorn interstock. Blackthorn interstock showed a tendency to induce a higher soluble solids/titratable acidity ratio than Myrobalan. Values of soluble solids content, total sugars, titratable acidity and fruit firmness between Myrobalan rootstock and Blackthorn interstock were not significant. Regarding cultivars, the greatest fruit mass observed in Roxana in both treatments, and the lowest in Biljana on Myrobalan and in Vera on Blackthorn. The lowest soluble solids, total sugars and soluble solids/titratable acidity ratio were found in Roxana in both variants of grafting, whereas the greatest titratable acidity also observed in Roxana in both cases, respectively. Based on the results from this study, the fruits of Roxana can be recommended for fresh consumption, whereas fruits of the other cultivars can be recommended for processing.

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 Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

2017 ◽  
Vol 29 (2) ◽  
pp. 113-121 ◽  
Author(s):  
Ewa Dziedzic ◽  
Jan Błaszczyk ◽  
Elżbieta Kaczmarczyk
Keyword(s):  
Sweet Cherry ◽  
Storage Temperature ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Fruit Storage ◽  
Solids Content ◽  
And Storage

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

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 POSTHARVEST OF IRRADIATED TAHITI LIME FRUITS

2016 ◽  
Vol 38 (4) ◽  
Author(s):  
SIMONE RODRIGUES DA SILVA ◽  
DÉBORA NANCY FERNANDES BEZERRA ◽  
MEIRE MENEZES BASSAN ◽  
TATIANA CANTUARIAS-AVILÉS ◽  
VALTER ARTHUR
Keyword(s):  
Gamma Radiation ◽  
Room Temperature ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Radiation Doses ◽  
Solids Content ◽  
Gamma Irradiated ◽  
Physical And Chemical

ABSTRACT This study aimed to evaluate the postharvest quality evolution of gamma-irradiated ‘Tahiti’ limes. Shiny, olivegreen fruits with coarse skin (56 cm equatorial diameter) harvested in commercial orchars and processed in commercial packing house line were used. In a preliminary assay, fruits harvested in April 2011 were exposed to a gamma radiation range from 0 to 750 Gy. The 250 and 750 Gy doses negatively affected skin quality and pulp of exposed fruits. For this reason, new assays were carried out using lower doses to irradiate fruits harvested in July 2011 (off-season) and January 2012 (regular harvest period). Fruit harvested in both periods were selected and exposed to radiation doses of 0, 50, 100, 150, and 200 Gy. All irradiations occurred at a rate of 0.46 Gy/h. After fruit irradiation, physical and chemical analyses were performed along a 20-day storage period at room temperature (24 ± 1ºC and 80 ± 5% RH). Irradiation of fruits harvested in July 2011 and January 2012 and treated with doses of up to 200 Gy did not affect the ascorbic acid content, but doses > 100 Gy caused skin yellowing of fruits harvested on both periods. Gamma radiation at doses = 50 Gy reduced the total soluble solids content in off-season fruits. Exposure of fruits harvested in the main harvest period to radiation doses = 150 Gy increased weight loss. Irradiation of ‘Tahiti’ limes at doses between 50 Gy and 700 Gy did not preserve postharvest quality during storage at room temperature.

scholarly journals Efeito da adição de diferentes tipos de açúcar sobre a qualidade físico-química de geleias elaboradas com abacaxi e canela

2019 ◽  
Vol 1 (45) ◽  
pp. 150
Author(s):  
Sâmela Leal Barros ◽  
Wilton Pereira Da Silva ◽  
Rossana Maria Feitosa De Figueirêdo ◽  
Thais Jaciane De Araújo ◽  
Newton Carlos Santos ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Brown Sugar ◽  
Physico Chemical ◽  
Different Types ◽  
Raw Sugar ◽  
Pineapple Pulp ◽  
Solids Content

The aim of this study was to evaluate the influence of the use of different types of sugar and sweetener (sucralose) on pineapple jelly with cinnamon on its physicochemical quality of the product. For the preparation of the jelly, we used pineapple pulp, cinnamon tea, pectin, citric acid and the addition of different types of sugar: crystal, brown sugar, raw sugar and sweetener. The jellies (F1, F2, F3 e F4) were evaluated for the following physico-chemical parameters: water activity, moisture content, soluble solids content (SST), titratable total acidity (ATT), ratio (SST / ATT), ashes, pH, reducing sugars, non-reducing sugars and total sugars, lipids and vitamin C. We concluded that the use of pineapple and cinnan for the preparation of different flavors of jelly is an excellent alternative because these are well accepted fruits and they have high nutritional value. The use of different kinds of sugar and sweetener (sucralose) in the preparation of pineapple and cinnamon jelly is a good option for consumers who want to ingest quality products with lower sucrose content. The elaborated jellies presented values of moisture, soluble solids content and hydrogen ionic potential according to the quality identity standard for jelly, required by current legislation. All the samples were adequate to physico-chemical parameters and the F1 jelly had the highest level of ascorbic acid.

scholarly journals IMPROVING THE QUALITY OF FRESH-CUT WATERMELON THROUGH GRAFTING AND ROOTSTOCK SELECTION

HortScience ◽  
2005 ◽  
Vol 40 (3) ◽  
pp. 871d-871 ◽  
Author(s):  
Warren Roberts ◽  
Benny D. Bruton ◽  
Thomas W. Popham ◽  
Wayne W. Fish
Keyword(s):  
Sugar Content ◽  
Storage Period ◽  
Bacterial Count ◽  
Soluble Solids ◽  
Research Station ◽  
Soluble Solids Content ◽  
Lycopene Content ◽  
Fresh Cut ◽  
Solids Content

The shelf life and over-all quality of fresh-cut watermelon from two cultivars grafted onto four rootstocks were compared with fresh-cut fruit from the nongrafted cultivars. Fresh-cut cubic pieces of about 4.5 cm per side were prepared from ripe watermelons grown at the Lane Research Station and were stored at 5 °C in 35-oz PETE containers. Quality attributes of firmness, soluble solids content, lycopene content, and bacterial counts of the pieces were measured after 0, 5, and 10 days of storage. Sugar content of the cut fruit was independent of rootstock and remained constant over the ten days of storage. Lycopene content of the fruit decreased by 5% to 10% during the storage period, regardless of treatment. Bacterial count on the fruit from all treatments remained low and variable during the ten days at 5 °C. Firmness of cut pieces from fruit originating from the grafted plants was dependent upon the rootstock employed, and melons from grafted plants possessed firmer fruit than did those from the nongrafted plants. Overall, the firmness of fruit from all sources decreased 20% to 30% during the ten days of cold storage. However, the firmness of fruit from some of the rootstocks after 10 days of storage was equal to or significantly higher than that of the fruit from nongrafted plants when it was initially cut. Thus, these studies suggest that grafting to a proper rootstock will produce fresh-cut watermelon that is equal in sweetness and lycopene content to its nongrafted counterpart, but it will possess greater crispness throughout its storage on the supermarket shelf.

scholarly journals Shelf life of custard apple treated with 1-methylciclopropene: an antagonist to the ethylene action

2003 ◽  
Vol 46 (1) ◽  
pp. 115-120 ◽  
Author(s):  
Guilherme Benassi ◽  
Guilherme Augusto Simões Francischini Correa ◽  
Ricardo Alfredo Kluge ◽  
Angelo Pedro Jacomino
Keyword(s):  
Room Temperature ◽  
Experimental Period ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Annona Squamosa ◽  
Custard Apple ◽  
Ethylene Action ◽  
Ethylene Antagonist ◽  
Solids Content ◽  
Apple Fruits

Custard apple (Annona squamosa L.) presents very short storage life at room temperature, in part due to heavy losses in firmness. This process is associated with the production and action of the hormone ethylene. In order to retard the ripening evolution in custard apple, fruits were treated with the competitive ethylene antagonist 1-methycyclopropene (1-MCP) at concentrations of 0, 30, 90, 270 or 810 nL L-1 for 12 h at 25ºC and then stored at 25ºC for four days. The soluble solids content (SSC), firmness and percentage of ripe fruits (firmness < 0.5kg) were determined during the experimental period. There were no differences among treatments as to the SSC. Fruits treated with 810 nL L-1 of 1-MCP showed higher firmness than the control fruits. Both , non-treated or treated fruits with 30 or 90 nL L-1 ripened faster than fruits treated with 1-MCP at higher concentrations.

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