Chemical and sensorial analysis of blueberry nectar and juice

Blueberry (Vaccinium spp.), much appreciated for its exotic flavor and nutraceutical properties, can be consumed in natura and in beverages such as nectar and juice. The aim of this study was to evaluate the chemical characteristics and the acceptance of commercial nectar and blueberry juice elaborated by the steam dragging method. The work was carried out in August of 2016, at the Universidade Federal de Pelotas, Pelotas (RS). The experimental design was in a uniform scheme, with two levels: commercial nectar and juice elaborated with the combination of fruits of cultivars Bluegem and Powderblue. Soluble solids content, titratable acidity and the pH of the samples were evaluated. For the sensorial analysis, a panel of fifty-five judges evaluated attributes such as color, aroma, flavor, body and global acceptance, using a nine-point hedonic scale. Regarding the chemical analyzes, there was a statistical difference for total soluble solids content and the nectar showed the highest content. In the sensory analysis, the juice elaborated with ‘Bluegem’ and ‘Powderblue’ obtained the highest mean for color, while for the flavor and body attributes, the preference of the judges for the nectar was verified. However, both had good overall acceptance, with scores between 7.52 and 7.62. Thus, acceptance of both nectar and juice was considered satisfactory by the evaluators.

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Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019141 ◽

2019 ◽

Vol 41 (1) ◽

Author(s):

Dianini Brum Frölech ◽

Adriane Marinho de Assis ◽

Michele Carla Nadal ◽

Letícia Leal de Mello ◽

Bruna Andressa dos Santos Oliveira ◽

...

Keyword(s):

Sensory Analysis ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Soluble Solids Content ◽

Chemical Analyses ◽

Sensory Acceptance ◽

Sensory Analyses ◽

Solids Content ◽

Niagara Rosada

Abstract the aim of this study was to evaluate the chemical characteristics and sensory acceptance of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes. The experimental design was in a one-factor scheme, with five levels. Treatments were: T1 – ‘Bordô’ (100%); T2 – ‘Bordô’ (70%) + ‘Niágara Rosada’ (30%); T3 – ‘Bordô’ (50%) + ‘Niágara Rosada’ (50%); T4 – ‘Bordô’ (30%) + ‘Niágara Rosada’ (70%); T5 – ‘Niágara Rosada’ (100%). Chemical analyses were: content of soluble solids, pH and titratable acidity, and sensory analyses were: color, aroma, flavor, body and global acceptance. For the soluble solids content, the highest averages were verified in T1, T2 and T3 treatments. As for pH, the highest value was recorded in T3, T4 and T5 treatments, while the highest titratable acidity was recorded in T4 and T5 treatments. In the sensory analysis, in juice with the highest percentage of ‘Bordô’ grape (T1 and T2) or with the same proportion of ‘Bordô’ and ‘Niágara Rosada’ (T3), the highest mean acceptance values were found. Thus, it could be concluded that the use of 100% ‘Bordô’ grape and ‘Bordô’ juice cut with up to 50% ‘Niágara Rosada’ are presented as alternatives for juice production.

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Evaluation of postharvest properties in different passion fruit species during ripening

Revista Colombiana de Ciencias Hortícolas ◽

10.17584/rcch.2021v15i1.11948 ◽

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.

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Evaluation of fermented tea (kombucha) quality

Žemės ūkio mokslai ◽

10.6001/zemesukiomokslai.v26i4.4200 ◽

2020 ◽

Vol 26 (4) ◽

Author(s):

Vanesa Šliažaitė ◽

Aurelija Paulauskienė ◽

Aurimas Krasauskas

Keyword(s):

Antioxidant Activity ◽

Acetic Acid ◽

Sensory Evaluation ◽

Total Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Soluble Solids Content ◽

Fermentation Conditions ◽

Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

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

International Agrophysics ◽

10.2478/v10247-012-0075-x ◽

2013 ◽

Vol 27 (1) ◽

pp. 111-114 ◽

Cited By ~ 1

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.

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The Effect of Freezing and Hydrocolloids on the Physical Parameters of Strawberry Mass-Based Desserts

Proceedings of the Latvia University of Agriculture ◽

10.2478/plua-2014-0002 ◽

2014 ◽

Vol 31 (1) ◽

pp. 12-24

Author(s):

Sigita Boča ◽

Ruta Galoburda ◽

Imants Skrupskis ◽

Dace Skrupska

Keyword(s):

Sensory Evaluation ◽

Carboxymethyl Cellulose ◽

Xanthan Gum ◽

Soluble Solids ◽

Physical Parameters ◽

Soluble Solids Content ◽

Rotational Viscometer ◽

Hedonic Scale ◽

Ph Level ◽

Solids Content

Abstract The aim of the study was to evaluate the effect of freezing, thickening and storage on the physical properties of the strawberry desserts made with addition of various hydrocolloids. The strawberry cultivars ‘Polka’, ‘Honeoye’, and ‘Senga Sengana’ harvested in Latvia were used in the study. The strawberries were processed in a blender for obtaining a homogenous mass. The strawberry mass was analyzed fresh and after storage at -18 °C. Both fresh and frozen strawberry mass samples with added gelatine, xanthan gum, and sodium carboxymethyl cellulose were whisked until obtaining dessert. For determination of the optimum hydrocolloid amount, sensory evaluation was done using a five-point hedonic scale. Moisture, soluble solids content, density, and pH of the product were determined. Apparent viscosity was measured using a rotational viscometer DV–III Ultra. Consistency of the dessert during its storage was evaluated using a texture analyser TA.XT.plus. The results of sensory evaluation allow concluding that in order to provide the most acceptable consistency, colour, and taste of strawberry dessert, the optimum quantity of carboxymethyl cellulose and xanthan gum to be added is 0.6% and that of gelatine is 6%. During freezing, the soluble solids content and pH level decreased in the strawberry mass, whereas the addition of hydrocolloids increased these values. The moisture content in strawberry puree, in its turn, as a result of freezing increased under the influence of syneresis, but added hydrocolloids, on the contrary, decreased this influence. Also the viscosity and consistency of the strawberry puree prepared from the researched cultivars decreased under the influence of freezing, whereas the addition of hydrocolloids increased both the values, making the strawberry dessert firmer. The research suggests that strawberry dessert with gelatine had the most pronounced changes during storage, but strawberry dessert with added xanthan gum and carboxymethyl cellulose changed the least.

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Nondestructive Quality Screening of Green Tomatoes Using Ethylene Gas

HortScience ◽

10.21273/hortsci.31.4.641b ◽

1996 ◽

Vol 31 (4) ◽

pp. 641b-641

Author(s):

F. Maul ◽

S.A. Sargent

Keyword(s):

Ascorbic Acid Content ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Short Exposure ◽

Internal Quality ◽

Soluble Solids Content ◽

Nondestructive Technique ◽

Total Sugars ◽

Solids Content

The effects of prolonged ethylene exposure on external and internal quality parameters of tomato fruits were studied in order to explore the feasibility of its use as a nondestructive technique for screening immature and inferior quality fruit. `Agriset' and `CPT-5' tomatoes were hand harvested at Stage 1 (green) and held at 20°C and 50 ppm ethylene for 1-7 days. Each 24 hours, fruits reaching Stage 2 (breaker) were removed from C2H4 and transferred to 20°C air for subsequent ripening. Tomatoes were considered at edible maturity upon reaching full red-ripe stage and 4 mm deformation and final quality parameters were determined. For both cultivars, fruits which required prolonged C2H4 exposure to reach Stage 2 had lower overall visual appearance. `Agriset' tomatoes which required short exposure times to C2H4 (1 to 3 days) had somewhat higher quality than those requiring prolonged times (4 or 5 days). Days to reach edible maturity were 9.5 and 7.7, respectively. For the short exposure times, peel color was more intense (higher chroma value), while soluble solids content and total sugars were significantly higher (P = 0.05). Quality of `CPT-5' tomatoes was not adversely affected until requiring 6 or 7 days exposure to C2H4. Days to reach edible maturity decreased from an average of 12.5 to 11.0 for 1 to 5 or for 6 to 7 days exposure, respectively. For fruits requiring 7 days exposure, soluble solids content, total sugars and pH were significantly higher than for those reaching Stage 2 in fewer days. There were no significant differences in titratable acidity or ascorbic acid content for either cultivar.

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The Influence of Climate on Fruit Development and Quality of Four Low-chill Peach Cultivars

HortScience ◽

10.21273/hortsci.44.3.666 ◽

2009 ◽

Vol 44 (3) ◽

pp. 666-670 ◽

Cited By ~ 9

Author(s):

Todd W. Wert ◽

Jeffrey G. Williamson ◽

Jose X. Chaparro ◽

E. Paul Miller ◽

Robert E. Rouse

Keyword(s):

Fruit Development ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Soluble Solids Content ◽

North Central ◽

Southwest Florida ◽

The North ◽

Solids Content

The effect of climate was observed on fruit quality of four low-chill peach cultivars (Flordaprince, Flordaglo, UFGold, and TropicBeauty). The cultivars were evaluated in three locations (north–central, central, and southwest Florida). Soluble solids content (SSC), titratable acidity (TA), SSC:TA ratio, fruit weight, blush, and fruit development period (FDP) were determined. Longer FDPs were observed at the north–central location than at the southwest location. Fruit development and the expression of quality attributes were affected by location during fruit growth with higher color and SSC and shorter FDP occurring under warmer conditions. Within locations, ‘UFGold’ had the shortest FDP except at the southwest location where its chilling requirement may not have been met. At the central and southwest locations, ‘UFGold’ also tended to have lower TA values and higher SSC;TA ratios than the other cultivars.

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Road transport vibration stress impact on ‘Palmer’ mangoes quality and shelflife

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452021641 ◽

2021 ◽

Vol 43 (2) ◽

Author(s):

Josenara Daiane de Souza Costa ◽

Acácio Figueiredo Neto ◽

Nelson Cárdenas Olivier ◽

Marcos Antônio da Silva Irmão ◽

Marylia de Sousa Costa ◽

...

Keyword(s):

Titratable Acidity ◽

Road Transport ◽

Soluble Solids ◽

Soluble Solids Content ◽

Storage Quality ◽

Vibration Machine ◽

Vibration Stress ◽

Absorbance Difference ◽

Solids Content

Abstract Studying the causes of postharvest fruit loss is important to avoid reduction of quality and quantity for the consumer due, for example, to the influence of frequent impacts from vibrations during transportation. In this sense, this study evaluates the storage quality of ‘Palmer’ mangoes after being subjected to different simulated road transport vibrations. Vibration was simulated from the analysis of the profile of the frequencies generated in road transport of fruit, determined in a tractor trailer. ‘Palmer’ mangoes stored after vibration stress wereevaluated for: mass loss, absorbance difference index (IAD), peel and pulp browning index (BI), pulp firmness, soluble solids content, and titratable acidity. The development of a vibration machine made it possible to satisfactorily simulate specific vibration frequencies. Vibration stress during simulated transport led to accelerated weight loss, decreased pulp firmness, and peel browning in ‘Palmer’ mangoes.

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Root Pruning Reduces Photosynthesis, Transpiration, Growth, and Fruiting of Container-grown French-American Hybrid Grapevines

HortScience ◽

10.21273/hortsci.34.6.1064 ◽

1999 ◽

Vol 34 (6) ◽

pp. 1064-1067 ◽

Cited By ~ 13

Author(s):

D.C. Ferree ◽

D.M. Scurlock ◽

J.C. Schmid

Keyword(s):

Leaf Area ◽

Net Photosynthesis ◽

Titratable Acidity ◽

Dry Weight ◽

Soluble Solids ◽

Root Pruning ◽

Soluble Solids Content ◽

Total Leaf Area ◽

Number Of Leaves ◽

Solids Content

`Seyval blanc' and `Vidal blanc' grapevines (Vitis sp.) grown in large containers were root-pruned at different severities and/or stages of development and the effects on growth of both cultivars and fruiting of `Seyval blanc' were determined. As the severity of root pruning increased, stomatal conductance (gs) and transpiration (E) decreased and the number of wilted leaves increased in both cultivars. In both cultivars, root pruning reduced net photosynthesis (Pn) and E for as long as 18 to 20 days, as well as total leaf area and dry weight of leaves and petioles plus tendrils. The reductions were proportional to the degree of root pruning. A similar pattern existed for cane and root tissue of `Vidal blanc'. As the severity of root pruning increased, berry and cluster weight, and titratable acidity (TA) of `Seyval blanc' decreased. There was no effect of root pruning on berries per cluster, soluble solids content (SSC), or pH of the juice. No interaction was significant for any factor between time of root pruning and fruiting measured on `Seyval blanc' vines. Root pruning at bloom reduced leaf area, number of leaves, and dry weight of petioles, trunks, and canes. Root pruning at veraison had no effect on any vegetative or fruit parameters. Fruiting `Seyval blanc' vines had less leaf area and smaller petiole and cane dry weights than did nonfruiting vines.

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Response of Mango Fruit to Potassium Permanganate as an Ethylene Absorbent during Storage

HortScience ◽

10.21273/hortsci.31.4.638c ◽

1996 ◽

Vol 31 (4) ◽

pp. 638c-638

Author(s):

Judith Zambrano ◽

Sagrario Briceño ◽

Clara Mendez ◽

Eliseo Castellano

Keyword(s):

Weight Loss ◽

Skin Color ◽

Titratable Acidity ◽

Soluble Solids ◽

Soluble Solids Content ◽

Mango Fruit ◽

Color Parameters ◽

Duration Of Storage ◽

Solids Content ◽

Temperature Storage

Mango fruit of `Palmer' and `Keitt' were harvested at the preclimacteric stage. An inexpensive ethylene absorbent was made by mixing aqueous KMnO4 with vermiculite and silicagel as support material. Fruits were treated with the mixture of vermiculite–KMnO4 and silicagel–KMnO4 as ethylene absorbents and stored at 10 and 15°C for 18 days. Fruits were evaluated for skin and pulp color, total soluble solids, titratable acidity and weight loss at interval of 3 days. Ethylene absorbents had no significant effect on skin color parameters (lightness, hue, and chroma). However differences due to ethylene absorbents and temperature storage were evident on pulp color parameters. Soluble solids content and titratable acidity were affected by ethylene absorbent and temperature storage. The percent of weight loss increased with temperature and with duration of storage.

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