scholarly journals Biochemical Changes in Jackfruit Pulp as Affected by Cold Temperature

2015 ◽  
Vol 7 (2) ◽  
pp. 93-97 ◽  
Author(s):  
MG Mortuza ◽  
SU Talukder ◽  
MR Haque
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Storage Period ◽  
Temperature Treatment ◽  
Reducing Sugar ◽  
Biochemical Changes ◽  
Cold Temperature ◽  
Ph Values

Biochemical changes of three types of jackfruit pulp stored at low temperature were analyzed to make prediction whether the pulp could be made available year round by means of cold temperature treatment. Extracted fruit juice was stored at about - 200C and the analysis was carried out at 0 day, 30 day, 60 day, 90 day, 180 day and 270 day of storage period. The results show that there are significant changes in the chemical properties of jackfruit pulp during storage. Carotene and vitamin C content decreased gradually for all the varieties up to 270 days of storage period. TSS content increased slightly during storage. Total, reducing and non-reducing sugar contents were almost stable throughout the storage period. TA for all the varieties decreased and pH values increased.DOI: http://dx.doi.org/10.3329/jesnr.v7i2.22215 J. Environ. Sci. & Natural Resources, 7(2): 93-97 2014

scholarly journals PROSES ULTRAFILTRASI UNTUK PENJERNIHAN SARI BUAH MARKISA (Passiflora quadrangularis) DENGAN MEMANFAATKAN MEMBRAN KERAMIK

2016 ◽  
Vol 9 (2) ◽  
pp. 36
Author(s):  
Refinel ◽  
Olly Norita Tetra ◽  
Olly Norita Tetra ◽  
Roza Melia Usmita ◽  
Roza Melia Usmita
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Ceramic Membrane ◽  
Chemical Properties ◽  
Reducing Sugar ◽  
Passion Fruit ◽  
Before And After ◽  
Rejection Coefficient ◽  
Physical And Chemical ◽  
And Chemical Properties

Ultrafiltration of passion fruit juice using variation thickness of ceramic membrane has been done.  The result shows that aquades flux value in 25 minutes for membrane 1.5; 2.0; 2.5; 3.0; and 3.5 mm is 17.0135; 19.1947; 10.9061; 10.9061 and 4.3624 L/h m2. Whereas passion fruit juice in same time for membrane 1.5; 2.0; 2.5 mm is 8.2886; 5.6712 and 4.3624 L/h m2. For membrane 3.0 and 3.5 mm it has not been done because flux value are too small that indicate fouling. Physical and chemical properties parameter in ultrafiltration of passion fruit juice obtained for turbidity and color very different between passion fruit juice before and after ultrafiltration, whereas reducing sugar and vitamin C are not significant different between passion fruit juice before and after ultrafiltration. Determination rejection coefficient value of membrane for turbidity, color  relatively significant whereas for reducing sugar and vitamin C are relatively not significant.

scholarly journals Effects of different post-harvest treatments on bio-chemical characters and diseases of litchi in storage

2020 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. Kamrul Hassan
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Ambient Temperature ◽  
Disease Incidence ◽  
Storage Period ◽  
Post Harvest ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Chemical Characters

Objective of the study was to evaluate the effects of different post-harvest treatments on bio-chemical characters and diseases of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4ºC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (µm) PP bag, P3: 75µmm PP bag, P4: 100µm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. Significant variation was observed in total soluble solid, PH of fruit pulp, vitamin c content, percent disease incidence and disease severity during the storage period. TSS contents increased up to the 6th day of storage and there after declined. pH values were maximum (4.14) in the fruits kept in 100µ polypropylene bag at ambient temperature. Vitamin C continent decreased with the increase of storage period. Disease incidence and severity progress with the storage period. Among the treated and untreated fruits, 75µm pp bag at low temperature (4ºC) treatment exhibited better storage performance. More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature.  

scholarly journals POSTHARVEST QUALITY AND CHILLING INJURY OF “SUCCARY” POMEGRANATES AS AFFECTED BY DIFFERENT PACKAGING TYPES

2019 ◽  
pp. 1-11
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Chilling Injury ◽  
Storage Period ◽  
Fruit Weight ◽  
Postharvest Quality ◽  
Harvest Time ◽  
Total Sugars ◽  
Poly Vinyl Chloride ◽  
Cling Film

Fully ripe 'Succary' pomegranate fruits were harvested from a private orchard in Ismailia, Egypt in 2015 & 2016 seasons. The fruits were packed in: 1- freely packed fruits (control) 2- sealed fresh bags of high ethylene absorption (HEA) 3- perforated polyethylene )PPE( 4- polyethylene (PE) film (stretchable cling film) 5- commercial PVC (poly vinyl chloride) pages. All packaging treatments were stored at 5 ºC and 90 – 95% RH for 12 weeks. Samples were taken every 2 weeks followed by 4 days at 20˚C. Fruit weight (g) rind thickness (mm), aril /fruit (%), juice content %, juice colour, SSC, acidity%, total sugars%, total phenols% and vitamin C were evaluated at harvest time. Chilling injury of the fruit was reduced by all packaging types. Changes in acidity, and SSC of the packed fruits were lower than that of freely packed fruits (control) during storage period. Cold storage at 5 °C with packaging treatments would be the best for preserving the freshness and vitamin C, increasing antioxidant activity, reducing chilling injury and maintaining fruit quality. Consequently, the fruits were more commercially acceptable.

scholarly journals Pengaruh Suhu Pasteurisasi terhadap Warna, Kandungan Vitamin C dan Betakaroten pada Sari Buah Belimbing Nanas

2021 ◽  
Vol 1 (3) ◽  
pp. 162-168
Author(s):  
Giri Halimah ◽  
Mazarina Devi ◽  
Issutarti Issutarti
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Beta Carotene ◽  
B Value ◽  
Temperature Treatment ◽  
Carotene Content ◽  
Star Fruit ◽  
Randomized Design ◽  
The City ◽  
High Processing

The production of star fruit and pineapple in the city of Blitar is very high. Processing the fruit into pineapple star fruit juice is an attempt to utilize the fruit so that it is not damaged when production is very much. The purpose of this study was to analyze the effect of pineapple star fruit juice pasteurization temperature on color, vitamin C content and beta-carotene content of star fruit juice. This research is experimental research. The research design used was a completely randomized design (design), with one treatment, namely temperature pasteurization, which consisted of 3 levels, namely 70°C, 80°C, 90°C, each repeated 2 times. Observations were made on the physical properties of the color, the content of vitamin C and the content of beta-carotene. Data obtained from the laboratory, then analyzed using ANOVA, if a trial occurs with the DMRT test. The results showed that the pasteurization temperature influenced color, vitamin C content and beta carotene content of pineapple star fruit juice. In the pasteurization temperature treatment of 90°C, the highest level of color awareness (L) was 48.89) and the lowest reddish color level (value (a +) was 0.38). In the pasteurization temperature treatment of 70°C, the highest yellow level (highest (b +) value 5.725), the highest Vitamin C content (1,111mg) and the highest beta-carotene content (1.13 mg). From this research it can be denied that the brighter color of the 90°C pasteurization temperature treatment, the highest content of Vitamin C and beta-carotene content can be obtained from the pasteurization temperature measurement of 70°C.   Produksi buah belimbing dan buah nanas di kota Blitar cukup melimpah. Pengolahan buah buah ini menjadi sari buah belimbing nanas merupakan usaha untuk memanfaatkan buah agar tidak rusak ketika produksi melimpah. Tujuan penelitian ini adalah untuk menganalisis pengaruh suhu pasteurisasi sari buah belimbing nanas terhadap warna, kandungan vitamin C dan betakaroten sari buah belimbing nanas. Penelitian ini adalah penelitian eksperimen. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan satu perlakuan yaitu suhu pasteurisasi, yang terdiri dari 3 tingkat, yaitu 70°C, 80°C, 90°C, masing masing diulang 2 kali pengulangan. Pengamatan dilakukan terhadap sifat fisik warna, kandungan Vitamin C dan kandungan betakaroten. Data pengamatan yang didapat dari laboratorium, kemudian dianalisis menggunakan ANOVA, jika terjadi perbedaan dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan bahwa suhu pasteurisasi yang berbeda berpengaruh terhadap warna, kandungan Vitamin C dan kandungan betakaroten sari buah belimbing nanas. Pada perlakuan suhu pasteurisasi 90°C, didapatkan tingkat kecerahan warna tertinggi (nilai (L) sebesar 48,89) dan tingkat warna kemerahan terendah ( nilai (a+) sebesar 0,38). Pada perlakuan suhu pasteurisasi 70°C, didapatkan tingkat warna kekuningan tertinggi (nilai (b+) sebesar 5,725), kandungan Vitamin C tertinggi (1,111mg) dan kandungan betakaroten tertinggi (1,13 mg). Dari penelitian ini dapat disimpulkan bahwa warna yang lebih cerah didapatkan dari perlakuan suhu pasteurisasi 90°C, kandungan Vitamin C dan kandungan betakaroten tertinggi didapatkan dari perlakuan suhu pasteurisasi 70°C. Saran dari penelitian ini adalah untuk menggunakan suhu pasteurisasi 70°C.

Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Ali Islam ◽  
Ebubekir Altuntas ◽  
Rustem Cangi ◽  
Cemal Kaya ◽  
Aylin Yildiz
Keyword(s):  
Organic Acid ◽  
Fruit Juice ◽  
Geometric Mean ◽  
Chemical Properties ◽  
Storage Period ◽  
Colour Properties ◽  
Physico Chemical ◽  
Mean Diameter ◽  
Fruit Mass

Abstract In this study, the effect of storage periods (0, 2, 3 and 4 months) on physico-chemical and colour properties of organic and conventional kiwifruits were investigated. The fruit mass, geometric mean diameter, volume of organic and conventional kiwifruits decreased with increasing storage period. The skin and flesh firmnesses were higher in organic kiwifruits than that of conventional kiwifruits. The organic acid contents was higher in conventional kiwifruits than that of organic kiwifruits; the sugar contents was higher in organic kiwifruits than that of conventional kiwifruits. Colour characteristics (L*, a*, b*) for skin fruit and fruit juice in organic and conventional kiwifruits were higher in conventional kiwifruits than that of organic kiwifruits. Results from this study showed that the physico-chemical properties and colour characteristics of organic and conventional kiwifruits were affected by storage periods.

scholarly journals EFFECT OF TANNASE ON CHEMICAL PARAMETERS OF CASHEW APPLE JUICE (Anacardium occidentale Linn)

2016 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Yunita Arian Sari Anwar
Keyword(s):  
High Temperature ◽  
Vitamin C ◽  
Apple Juice ◽  
Chemical Properties ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Enzymatic Method ◽  
Chemical Parameters ◽  
Cashew Apple Juice ◽  
Cashew Apple

<p>We previously produced tannase from <em>Aspergillus niger</em> using solid state medium. In the present study the enzyme used cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%; 0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v). The chemical properties of the juice produced by enzymatic method were compared with the juiced produced through high temperature treatment (100<sup>o</sup>C).  This research showed that the addition of 0.1% of tannase enzyme provide the best product according to the lower content of tannins than the content of tannins in the juice produced with high temperature treatment. The tannase treatment did not change the vitamin C content, content of protein and pH. Meanwhile, high temperature treatment decreased the content of vitamin C and protein.</p>

EFFECT OF TANNASE ON CHEMICAL PARAMETERS OF CASHEW APPLE JUICE (Anacardium occidentale Linn)

2015 ◽  
Vol 11 (1) ◽  
pp. 29 ◽  
Author(s):  
Yunita Arian Sari Anwar
Keyword(s):  
High Temperature ◽  
Vitamin C ◽  
Apple Juice ◽  
Chemical Properties ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Enzymatic Method ◽  
Chemical Parameters ◽  
Cashew Apple Juice ◽  
Cashew Apple

<p>We previously produced tannase from <em>Aspergillus niger</em> using solid state medium. In the present study the enzyme used cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%; 0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v). The chemical properties of the juice produced by enzymatic method were compared with the juiced produced through high temperature treatment (100<sup>o</sup>C).  This research showed that the addition of 0.1% of tannase enzyme provide the best product according to the lower content of tannins than the content of tannins in the juice produced with high temperature treatment. The tannase treatment did not change the vitamin C content, content of protein and pH. Meanwhile, high temperature treatment decreased the content of vitamin C and protein.</p>

scholarly journals Changes in quality characteristics of Golden Delicious apples under different storage conditions and correlations between them

2011 ◽  
Vol 30 (No. 3) ◽  
pp. 81-89 ◽  
Author(s):  
J. Blažek ◽  
I. Hlušičková ◽  
A. Varga
Keyword(s):  
Vitamin C ◽  
Acid Content ◽  
Dry Matter ◽  
Storage Period ◽  
Calcium Content ◽  
Matter Content ◽  
Dry Matter Content ◽  
Total Acid ◽  
Ph Values ◽  
Flesh Firmness

&nbsp;In this four-year study, fruits of Golden Delicious cv. randomly sampled from four different orchards on M 9 were kept at 1 or 2<sup>o</sup>C in air storage, and in the course of storing individually assessed for weight, skin colour, skin blush, skin waxiness, flesh firmness, vitamin C content, total acid content, pH value, total sugars, dry matter and calcium content. Changes in some of these fruit quality characteristics during storage are presented and compared with their course during storage both in the cellar and ULO. The maximum storage life of the fruits in the air storage was estimated at 150 days on average. From individual fruit data, correlations between all the observed characteristics at different stages of the storage period were calculated. Fruit weight was positively correlated with dry matter, vitamin C, sugar and acid content, but negatively correlated with flesh firmness and calcium content. Fruits with more skin blush were correlated with higher vitamin C. Flesh firmness was mostly correlated with dry matter content, but negatively correlated with calcium content and pH values. Vitamin C content was positively correlated with total acids, but negatively correlated with pH values, sugar:acid ratio and calcium content. Total acids were negatively correlated with pH values and sugar:acid ratio. At the end of the storage period, the total acid content was also correlated with dry matter content. Total sugars were closely correlated with dry matter content and negatively correlated with calcium content.&nbsp; Calcium content was very closely negatively correlated with dry matter content, and also negatively correlated with the sugar:acid ratio. &nbsp; &nbsp; &nbsp;

scholarly journals Pengaruh Suhu Dan Lama Pengeringan Terhadap Sifat Kimia Dan Organoleptik Sale Pisang Kapas (Musa Comiculata)

2017 ◽  
Vol 15 (1) ◽  
pp. 24
Author(s):  
Marwati Marwati ◽  
Yuliani Yuliani ◽  
Yulian Andriyani ◽  
Mentari Mentari
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Skin Color ◽  
Sugar Content ◽  
Chemical Properties ◽  
Sweet Taste ◽  
Ash Content ◽  
Reducing Sugar ◽  
Effect Of Temperature ◽  
Drying Time

Banana “kapas” is an original banana cultivar from Samarinda, with the characteristics at the time of mature is yellow fruit skin color, flesh color yellowish white and has a sweet taste. During this time the banana kapas has not been utilized properly. Based on the characteristics possessed by banana kapas can be processed into the processed products sale banana. This study aims to determine the effect of temperature and drying time on the chemical properties of sale of banana kapas produced, the level of panelist reception at organoleptic test and to get the time and temperature of the dryer that produces a quality banana sale based on chemical properties and organoleptic. The results showed that the temperature and duration of the dryer and its interactions had the significant effect on water content, ash content, vitamin C and reducing sugar content. Treatment with temperature 75oC and 21 hours drying time gave the best result with water content, ash content, vitamin C and reducing sugar are 32.80%, 1.13%, 60.65 mg/g and 16.08% respectively. For hedonic test, hedonic values of color, flavor, aroma and texture is like the hedonic quality of brown, sweet taste, rather banana flavored and hard texture.    

scholarly journals Physico-chemical properties of mixed jam from pineapple and sweet gourd

2018 ◽  
Vol 16 (2) ◽  
pp. 309-314
Author(s):  
MJ Ferdous ◽  
Md Abdul Alim
Keyword(s):  
Sugar Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Reducing Sugar ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Keeping Quality ◽  
Pineapple Pulp ◽  
Quality And Shelf Life ◽  
Better Than

This study investigated the preparation of mixed jam from sweet gourd and pineapple. The proximate compositions of sweet gourd pulp were: moisture content 90.3%, ash 0.33%, sugar 3.24% and ascorbic acid 2.97 mg/100g. Pineapple pulp contained 74.6%moisture, 0.3%ash, 9.95% sugar and 78.79 mg/100 gascorbic acid. The keeping quality and shelf life of the prepared mixed jam were studied. For the case of mixed jam, the highest sugar content (62.54%) was in sample with 60% pineapple and 40% sweet gourd. Organoleptic test showed that overall acceptability of 60% pineapple +40% sweet gourds was better than that of other mixed jam. The highest score (8.0) was found from the sample with 60% pineapple + 40% sweet gourd, and the lowest score (6.0) was from the sample with 50% pineapple + 50% sweet gourd. During storage period, TSS, reducing sugar, non-reducing sugar and pH decreased for all cases. Fading of color was observed at 90 days of storage for some samples.J. Bangladesh Agril. Univ. 16(2): 309-314, August 2018

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