scholarly journals Evaluation of ascorbic acid content in different varieties of frozen of cherry fruit

2019 ◽  
pp. 31-37
Author(s):  
O. Vasylyshyna

Cherry is the most common pit crop in our country. It is zoned in all soil-climatic zones of Ukraine and is a valuable fast-growing fruit breed that gives the fruit essential for human nutrition. It has high flavor qualities, contains 0.70–3.00 % valuable organic acids, 6.5–21.5 % sugar, vitamins, including 13-19 mg/100 g. of vitamin C. The latter plays an important role in human nutrition, since it is essential for normal metabolism. Human body provision with vitamin C (ascorbic acid) is of special concern as 50–80 % of the population manifests its lack, which has a negative effect on human health. Ascorbic acid content in fruit depends on the variety, ripeness degree, soil and climatic conditions of cultivation, harvesting time as well as transportation and storage conditions. Cherry fruit contain within 10−50 mg/100 g of vitamin C. However, the shelf life of cherries is only a few days. Therefore, the annual provision of the population with these fruits is only possible under organization of fresh long-term and canned storage. Freezing is one of the most advanced methods of preservation as it promotes better preservation in the fruit nutritional value, including labile vitamin C, than any other method of processing. Studies have found out that the cherriy fruit lose a significant amount of ascorbic acid during the freezing and in the storage period. The aim of the research was to study the dependence of the characteristics variety and the method of freezing cherry fruit on the change of ascorbic acid content. The fruit of the following cherry varieties were selected for the research in 2016−2018: Zhadana, Chance, Elegant, Optimist, Podbielska, Alpha, Memory of Artemenko grown at the pomology experimental station named after L.P. Symiyenko of IH NAAS. Cherry fruits harvested in the consumer stage of ripeness were sorted, examined, washed, frozen in pre-prepared sugar syrups in plastic cups at a temperature of −22–24 °C, kept at a temperature of −18 °C for up to 6 months. The following variants of fruit freezing were studied: in bulk (control), in 25 % sugar syrup, in 20 % sugar syrup with 4 % ascorutin, in 45 % sugar syrup. Before and after freezing, ascorbic acid content was determined in the fruit for three to six months. Studies on the freezing of cherry fruit were conducted in accordance with the guidelines for conducting research on frozen fruits, berries and vegetables. The chemical composition of the frozen fruit was investigated taking into account the mass losses. According to the research results, the content of ascorbic acid in fresh cherry fruits ranged from 16.25 to 19.15 mg/100 g. The highest content was noted in the cherry varieties of Memory of Artemenko (19.15 mg/100 g), and the lowest – in Optimist (16.25 mg/100 g). In six months following the freezing, compared with fresh fruits, there was a decrease in ascorbic acid by 7–8.85 mg/100 g which made 38.2–51.4 % compared to the fresh fruit. The smallest losses were in the fruits, frozen in 45 % of sugar syrup (35.5–43.2 %) and in 20 % of sugar syrup with 4 % of ascorutin (36.08–44.3 %). Aascorbic acid content at the end of storage was 48.6–553 % in the control and for fruit cherries, frozen in sugar syrups, it was higher and made 53.2–64.5 %. The highest content of ascorbic acid was retained in cherries frozen in 45 % sugar syrup – 56.9–64.5 % and in cherry fruit frozen in 20 % sugar syrup with 4 % ascorutin added – 55.42–63 %. Consequently, there was a decrease in ascorbic acid content by 38.2–51.4 % in the fruits of cherry during the freezing. Somewhat lower was the loss of its content in fruit frozen in sugar syrups, in particular in 45 % of sugar syrup – 35.5–43.2 % and in 20 % of sugar syrup with 4 % of ascorutin – 36.8–44.3 %. In general, the content of ascorbic acid for fruit cherries, frozen in sugar syrups, remained at 53.2–64.5 %. The best preservation of its content in frozen cherry fruits was found in 45 % sugar syrup and 20 % sugar syrup with addition of 4 % ascorutin. Key words: cherry fruit, ascorbic acid, sugar syrup, freezing.

Author(s):  
Jana Matějková ◽  
Kristína Petříková

This work give results from analyses of variety, growing site, year and storage influence on the ascorbic acid content by selected vegetables: carrot (Daucus carota L.), parsley (Petroselinum crispum Nyman ex A. W. Hill), onion (Allium cepa L.), garlic (Allium sativum L.) and leek (Allium porrum L.). The evaluation carried on during the years 2004 to 2006.The variety influence on ascorbic acid was statistically significant by carrot, parsley root and also parsley leaves and by garlic. In carrots had late varieties Olympia and Tinga significant higher vitamin C content (more than over 60 %) compared to early to half-late varieties Delicia, Kráska, Stupická and Nerac F1. The growing site influence was significant only by parsley leaves and onion. The influence of the growing year was one of the most important factors, which influenced vitamin C contents in selected vegetables – except of carrot was this factor statistically significant by all sorts. Changes in vitamin C content in growing years were induced above all by different climatic conditions (temperatures and rainfall courses). Higher ascorbic acid content was by garlic in the year 2005, when lower tem­pe­ra­tu­res during July were noted compared to year 2004. In parsley root and leaves, onion and leek was noted higher ascorbic acid content in year 2005, when average temperatures in August were as far as 2°C lower than in year 2004. In the case of leek could the increase of ascorbic acid in year 2005 result also from minimal rainfall during October in comparison with October 2004. By all storaged vegetables was noted statistically significant decrease of vitamin C after 30-days storage. The losses of vitamin C were highest in carrot (45 %), followed by parsley (25 %), garlic (24 %) and onion (22 %).Vitamin C content was the highest by parsley leaves (1692 mg . kg−1), parsley contained high vitamin C amounts also in root (515 mg . kg−1). Leek varieties contained 281 to 297 mg . kg−1 of vitamin C, garlic varieties 105 to 132 mg . kg−1, onion varieties 94 to 104 mg . kg−1 and carrot varieties 58 to 117 mg . kg−1 vitamin C.


1987 ◽  
Vol 67 (1) ◽  
pp. 331-335
Author(s):  
HAK-YOON JU ◽  
W. JOHN MULLIN

The ascorbic acid (vitamin C) content of fresh imported field tomatoes and Nova Scotia greenhouse and field tomatoes was determined on a bi-weekly basis during the period of availability of each type of tomato to the Nova Scotia consumer in 1984. The average ascorbic acid contents of imported and Nova Scotia field and greenhouse tomatoes were 13.3, 16.7 and 17.7 mg 100 g−1 fresh weight, respectively. A study of nine recommended or promising field tomatoes for the Atlantic region showed significant differences in ascorbic acid content among the cultivars. The cultivar Quick Pick had the highest ascorbic acid content of 22.5 ± 1.5 mg 100 g−1, the cultivar Campbell 18 had the lowest content, 12.0 ± 2.9 mg 100 g−1. In Dombito greenhouse tomatoes the stage of maturity and the effect of cluster location were tested against ascorbic acid content. The lowest ascorbic acid content of 9.1 ± 1.0 mg 100 g−1 was found with the small green tomatoes while others from mature green to overripe contained 14.0–16.7 mg 100 g−1. Tomatoes from different cluster locations showed no significant difference in ascorbic acid content.Key words: Vitamin C, L-ascorbic acid, tomatoes


1936 ◽  
Vol 11 (5) ◽  
pp. 425-432 ◽  
Author(s):  
Russel Rasmussen ◽  
N. B. Guerrant ◽  
A. O. Shaw ◽  
R. C. Welch ◽  
S. I. Bechdel

Author(s):  
O. A. Grebennikova ◽  
V. A. Melnikov

The results of the ascorbic acid content in the fruits and leaves of 10 persimmon cultivars from the Nikitsky Botanical Gardens’ collection are presented. It has been established that the concentration of ascorbic acid in technical persimmon fruits is 19,8-56,3 mg / 100 g, and in mature fruits it is 70-85% lower (5,08-8,96 mg / 100 g). Persimmon leaves contain 5-20 times more ascorbic acid than in fruits. The results showed the ability to use persimmon leaves as an additional source of vitamin C. The maximum content of ascorbic acid is allocated to the fruits of the cultivars Virginskaya Krupnoplodnaya, Delishes, Sidles and leaves of the cultivars Sidles and Zolotistaya.


2013 ◽  
Vol 14 (1&2) ◽  
pp. 87-91
Author(s):  
Anand S. Joshi ◽  
Resham Bhalla

Living organisms live within a narrow zone of tolerance of climatic conditions. Fresh water fish Ophiocephalus unmourilius is found in Chanakapur dam of Girna river in Kalwan (M.S.). The fish showed irreversible changes in carbohydrates, proteins and Ascorbic acid content when exposed to cold stress. Due to cold stress glycogen and protein content of brain and muscles tissue show considerable increase where as liver tissue show decreasing trend. Similarly ascorbic acid content show increasing trend in brain but considerable decrease in liver and muscular tissue was observed.


Author(s):  
Waseem Siddique ◽  
Mahmood Ul Hasan ◽  
Muhammad Suliman Shah ◽  
Muhammad Moaaz Ali ◽  
Faisal Hayat ◽  
...  

Spinach is a widely consumed leafy green vegetable, but it exhibits short storage life due to quick loss in moisture contents during postharvest period. The present study was aimed to evaluate the effect of blanching treatment and different types of packaging on spinach quality under cold storage conditions. Fresh spinach after treatment [T0 = control, T1 = blanching, T2 = modified atmosphere packaging (MAP-1, Xtend®), T3 = MAP-2 (Bio-fresh®) and T4 = perforated polyethylene (PE)] application was stored at 4±1 °C and 90±5 % RH for 20 days. Samples were analyzed at the time of harvest (0 day) and then after 3 days interval during storage. MAP treatments performed well and had a positive effect on spinach by maintaining its freshness and quality. Decay, ion leakage and weight loss were observed lower in spinach packed in MAP-1(Xtend®) followed by MAP-2 (Bio-Fresh®) and perforated PE packaging. MA packaging maintained higher ascorbic acid content, chlorophyll, and total antioxidants of spinach during storage. Nevertheless, spinach packed in perforated PE also displayed better results in maintaining quality as compared to control and blanched samples. The maximum weight loss, poor quality, minimum ascorbic acid content with lower consumer acceptability was recorded in control samples. Overall, MAP-1(Xtend®) could be used as a promising technology to maintain the quality of spinach up to 20 days of cold storage.


Author(s):  
Hoda Ashari ◽  
Naficeh Sadeghi ◽  
Mohammad Reza Oveisi ◽  
Mannan Hajimahmoodi

This study was designed to measure and compare the total phenols, flavonoids and vitamin C contents in four orange juice brands which are commercially available in Iran. Total phenols, flavonoids and ascorbic acid content of 100 samples from four different commercial brands were evaluated by the spectrometric method. The concentration of total phenol in commercial orange juice samples was between 28.39 and 114.20 mg gallic acid equivalent per liter (mg GAE/L). The measured range of total flavonoids was from 12.53 to 32.62 mg quercetin equivalent per liter (mg QE/L) and the content of ascorbic acid in the samples was between 29.95 and 93.08 mg/L. The results showed a significant difference between the four brand`s total phenols, flavonoids and vitamin C level (P< 0.05). According to the found variation among different studied brands, setting a determined amount for the measured parameters is suggested.


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