scholarly journals Evaluation of Watermelon (Citrullus lanatus) Juice Preserved with Chemical Preservatives at Refrigeration Temperature

2013 ◽  
Vol 5 (2) ◽  
pp. 407-414 ◽  
Author(s):  
M. K. Alam ◽  
M. M. Hoque ◽  
S. Morshed ◽  
F. Akter ◽  
K. N. Sharmin
Keyword(s):  
Nutritional Quality ◽  
Citrullus Lanatus ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Microbial Load ◽  
Total Soluble Solids ◽  
Watermelon Juice ◽  
Viable Bacteria ◽  
Chemical Preservatives ◽  
T1 And T2

This study was done to analyze the effect of chemical preservatives on watermelon juice. Ten different samples of pasteurized watermelon juices with different chemical preservatives, termed as T1, T2, T3, T4, T5, T6, T7, T8, T9, T10 , were made which were stored at 4 - 15°C for three months. T1 and T2 were rejected soon due to spoilage. pH decreased from 5.094 to 4.017 and minimum pH content was reduced in T10 (7.87%), while maximum in T1 (57.55%). The total soluble solids (TSS) increased from 17.460% to 18.980% with maximum in T1 (51.67%) and minimum in T7 (4.88%). Reducing sugar was increased from 15.650 to 17.500% with maximum in T10 (18.22%) and minimum in T2 (5.90%).  Minimum microbial load was observed in T10 (0.20cfu/ml) and maximum in T1 (>24 cfu/ml) in case of coliforms; minimum in T10 (78×105 cfu/ml) and maximum in T1 (258×105 cfu/ml) in case of total viable bacteria and same results (minimum in T10 and maximum in T1) were shown in case of fungal count. E.coli was found in T1, T2, T3 and T4 and some bacteria was found in SS agar (especially Salmonella) in T1, T2, T3 and T5. Among all the treated juice samples T10 was most effective in maintaining the sensory and nutritional quality during storage.Keywords: © 2013 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v5i2.12181        J. Sci. Res. 5 (2), 407-414 (2013)

scholarly journals A Study on Watermelon (Citrullus Lanatus) Juice Preserved with Chemical Preservatives at Refrigeration Temperature

2013 ◽  
Vol 5 (2) ◽  
pp. 23-28 ◽  
Author(s):  
MK Alam ◽  
MM Hoque ◽  
S Morshed ◽  
SMS Shahriar ◽  
A Begum
Keyword(s):  
Ascorbic Acid ◽  
Natural Resources ◽  
Sodium Benzoate ◽  
Nutritional Quality ◽  
Citrullus Lanatus ◽  
Ascorbic Acid Content ◽  
Potassium Sorbate ◽  
Watermelon Juice ◽  
Juice Sample ◽  
Chemical Preservatives

This study was done to analyse the effect of chemical preservatives on watermelon juice. The samples were; pasteurized watermelon juice (T1), pasteurized watermelon juice +20% sucrose (T2), pasteurized watermelon juice +0.1% sodium benzoate (T3), pasteurized watermelon juice +20% sucrose +0.1% sodium benzoate (T4), pasteurized watermelon juice +0.1% potassium sorbate (T5), pasteurized watermelon juice +20% sucrose+0.1% potassium sorbate (T6), pasteurized watermelon juice +0.05% sodium benzoate +0.05% potassium sorbate (T7), pasteurized watermelon juice +20% sucrose +0.05% sodium benzoate +0.05% potassium sorbate (T8), pasteurized watermelon juice +0.1% sodium benzoate +0.1% potassium sorbate (T9), pasteurized watermelon juice +20% sucrose +0.1% sodium benzoate +0.1% potassium sorbate (T10). The samples were stored at 4 - 15°C for three months. T1 and T2 were rejected soon due to spoilage. Minimum ascorbic acid content was reduced in T10 (23.85%), while maximum in T4 (44.44%). Minimum acidity was increased in T10 (50.00%), while maximum in T1 (107.69%). Treatments T10, T9 T8 and T6 were found most acceptable in maintaining the sensory characteristics compared to others during storage. Among all the treated juice sample T10 was most effective in maintaining the sensory and nutritional quality during storage.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14597 J. Environ. Sci. & Natural Resources, 5(2): 23-28 2012

scholarly journals Development and Evaluation of Whey-based Herbal Beverages as Health Drink

2021 ◽  
Vol 108 (March) ◽  
pp. 1-5
Author(s):  
Kanchana N ◽  
◽  
Veeranan Arun Giridhari V ◽  
Vijayalakshmi R ◽  
◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Attributes ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Protein G ◽  
Total Soluble Solids ◽  
Sensory Acceptability ◽  
Titrable Acidity ◽  
Physical Chemical ◽  
The Cost

The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of whey-based herbal drinks. Among the three variations, whey-based jaljeera drink (H3) scored the highest sensory acceptability. The pH, titrable acidity (% citric acid), total soluble solids (⁰Brix), lactose (g/100g), protein (g/100g), fat (g/100g), total reducing sugar (g/100g), total sugar (g/100g), calcium (mg/100g), ascorbic acid (mg/100g) and total phenol (mgGAE/100g) of whey-jaljeera drink (H3) were 5.24, 0.21, 12.0, 2.78, 0.46, 0.30, 3.43, 14.43, 55.27, 0.12 and 14.26, respectively. The sensory attributes retention was high in glass (P2) compared to PET (P1). The sensory attributes were gradually decreased during the storage of room temperature (R1) than refrigerated temperature (R2). The cost of the formulated whey brahmi drink, whey mint drink, and whey jaljeera drinks were Rs.18.33/250ml, Rs.20.20/250ml and Rs.14.75/250ml, respectively. The study concluded that nutritionally rich whey-based herbal drinks can be recommended to all group of people.

scholarly journals Chemical Properties and Shelf Life of Banana (Musa sapientum L.) as Influenced by Different Postharvest Treatments

2015 ◽  
Vol 12 (2) ◽  
pp. 06-17 ◽  
Author(s):  
S A Zomo ◽  
S M Ismail ◽  
M Shah Jahan ◽  
K Kabir ◽  
M H Kabir
Keyword(s):  
Gibberellic Acid ◽  
Shelf Life ◽  
Open Space ◽  
Sugar Content ◽  
Chemical Properties ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Benzyl Adenine ◽  
Total Soluble Solids ◽  
Postharvest Treatments

An experiment was conducted to evaluate the changes in the chemical properties of banana fruits and their shelf life as influenced by different postharvest treatments. There were two varieties viz. Amritasagar (VI) and Sabri (V2) and seven storage treatments viz.: control (open space, 30±2ºC) (T0); perforated polyethylene, 30±2ºC (T1); non-perforated polyethylene, 30±2ºC (T2); benzyl adenine (BA 30 ppm, 30±2ºC) (T3); gibberellic acid (GA3 150 ppm, 30±2ºC) (T4); benzyl adenine (BA 30 ppm, 15°C ) (T5) and gibberellic acid (GA3 150 ppm, 15°C) (T6). A factorial experiment was laid out in the Completely Randomized Design (CRD) with three replications. Data were recorded on titratable acid content, total sugar content, reducing sugar content, non-reducing sugar content, total soluble solids and pulp pH. Among the chemical parameters, total soluble solids (TSS) and pH of pulp increased while titratable acidity decreased during storage in all the treated and untreated banana fruits. Among the treatments gibberellic acid (GA3 150 ppm, 15°C) treatment exhibited the best storage performance. The treatment combinations of Sabri with gibberellic acid (GA3 150 ppm, 15°C) showed the longest shelf life (16.25 days), whereas the lowest shelf life was in Amritasagar with control (open space, 30±2ºC) treatment combination (6.78 days).The Agriculturists 2014; 12(2) 06-17

scholarly journals Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 225-231
Author(s):  
F. Yeasmin ◽  
M.J. Khan ◽  
M.H. Riad
Keyword(s):  
Physicochemical Properties ◽  
Consumer Satisfaction ◽  
Storage Stability ◽  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

scholarly journals Non-destructive maturity index of “Amritsagor” banana using RGB and HSV values

2018 ◽  
Vol 16 (2) ◽  
pp. 293-302 ◽  
Author(s):  
FA Toma ◽  
R Ahmmed ◽  
MF Hasan ◽  
MR Haque ◽  
MB Monju ◽  
...  
Keyword(s):  
Vitamin C ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Flesh Color ◽  
Total Soluble Solids ◽  
Color Chart ◽  
Titrable Acidity ◽  
Maturity Stages ◽  
Stage 1 ◽  
Olive Green

Massive changes in physicochemical composition and color variation usually occur in fruits during maturation and ripening. This study is conducted to implement an image processing system and develop a maturity color chart of banana. Actually, natural ripening color is different than impose ripening. Maturity color chart will help the consumer when it will be in the packet of banana. The earliest physiological maturity (stage-1) was marked as the stage when the flesh color was olive green and the pulp turning yellow and the subsequent maturity stages determined whenever changes the color as stage-2 (green smoke), stage-3 (apple green), stage-4 (olive drab), stage-5 (yellow) and stage-6 (golden rod) color. For each of the maturity stages, physical (peel color, firmness, and weight loss) and biochemical (anthocyanin content, carotenoids content, titrable acidity, pH, total soluble solids, ascorbic acid, reducing sugar, non-reducing sugar, and total sugar) maturity indices were determined. We had classified the maturity stages of banana based on the RGB (Red, Green, and Blue) and HSV (Hue, Saturation and Value) values. Average, median, minimum and maximum values were used in this study. After completing the qualitative analysis of RGB and HSV values we found the correlation coefficient of RGB and HSV values. The red color (R) values of bananas would increase when stages increase and the hue (H) means the pure color of bananas decreases when stages increase. Therefore, we can say that maturity stages of bananas mainly depend on R and H values. In case of Amritsagor banana at stage-6 (golden rod) color, TSS (Total Soluble Solid) (2.1%), TA (Titrable Acidity) (0.96%), pH (5.2), sugar (1.25%), vitamin C (2.5 mg/100g), reducing sugar (1.04%), non-reducing sugar (0.2%), anthocyanin (0.55 mg/100g) carotenoids (0.38 mg/100g) and at stage-1 (olive green) color, pH (6.8), vitamin C (8.75 mg/100g) are significantly highest. The results show that as maturation progressed, firmness decreased gradually and flesh color turned olive green to golden rod with ripening. Total soluble solids increased while TA (Titrable acidity) gradually increased with maturity. The results revealed that, there is a significant relationship between nutritional value, firmness and fruit skin color. So, the fruit of stage-1 (olive green) is suitable for harvesting and stages-6 (golden rod) color is suitable for consumption. Actually this message for grower/ owner or who would like to harvest and consumer. Fruit is banana, to observe the change of color keep it at room temperature. Neither artificial nor chemical system used here. Each and every box will carry the real maturity color chart.J. Bangladesh Agril. Univ. 16(2): 293-302, August 2018

scholarly journals Heterosis for post harvest and nutritional quality traits in tomato (Solanum lycopersicum L.)

2016 ◽  
Vol 8 (4) ◽  
pp. 1987-1991
Author(s):  
Rakesh Kumar ◽  
H. R. Sharma ◽  
Manish Kumar
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Soluble Solids ◽  
Quality Traits ◽  
Fruit Firmness ◽  
Total Soluble Solids ◽  
Post Harvest ◽  
Lycopene Content ◽  
Pericarp Thickness

A study was conducted in tomato using an 6 x 6 diallel crossing design excluding reciprocals to quantify the magnitude of heterosis and to identify the best heterotic combinations for post harvest and nutritional quality attributes viz. pericarp thickness (mm), fruit firmness (g/0.503 cm2), shelf life (days), total soluble solids (oBrix), lycopene content (mg/100g) and ascorbic acid (mg/100g) which are considered essential in present day hybrid varieties of tomato from consumer point of view. All the 22 entries (6 parents, 15 F1 hybrids and 1 standard check) were field evaluated using randomized complete block design with three replications during Kharif 2015-16. Highly significant heterosis (5% level of significance) of positive nature was found for pericarp thickness (22.90%, 32.20% and 5.62%), fruit firmness (17.32%, 56.72% and 9.21%), shelf life (17.54%, 24.87% and 9.57%), total soluble solids (24.44%, 51.44% and 34.20%), lycopene content (28.75%, 35.05% and 25.63%) and ascorbic acid (19.07%,30.00% and 17.85%) over the better, mid and standard check, respectively. Three promising crosses viz., Solan Lalima x EC-1055, Solan Lalima x EC-1057 and Solan Lalima x EC-1058 were identified as high yielding F1 combinations having superiority to post harvest and nutritional quality traits in tomato and can be promoted for release and commercial cultivation.

scholarly journals EFFECTS OF DIFFERENT STAGES OF MATURITY AND POSTHARVEST TREATMENTS ON THE EXTENSION OF SHELF LIFE AND QUALITY OF BANANA

2021 ◽  
Vol 53 (4) ◽  
pp. 445-461
Author(s):  
Md. Abu Abdullah Al MUZAHID ◽  
Most. Mahbuba KHANUM ◽  
Md. Ferdous MONDAL
Keyword(s):  
Shelf Life ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Hot Water ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Total Soluble Solids ◽  
Postharvest Treatments ◽  
Plastic Bag

An experiment was carried out in the Laboratories of the Departments of Horticulture and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh, during the period from 23rd April to 10th May 2015. The two factors experiment was conducted for extension of shelf life and quality of banana under different postharvest treatments. The first factor was stages of maturity which had three maturity stages, viz.: 1) hard green (S1), 2) pale green (S2) and optimum maturity stage (S3). The second factor was postharvest treatments, which had five treatments, viz.: 1) control (room temperature), 2) keeping fruits in perforated plastic bag, 3) keeping fruits in perforated plastic bag containing KMnO4, 4) fruits treated with hot water for 5 min at 50°C and then kept in plastic bag containing KMnO4, and 5) fruits pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4. The pulp to peel ratio, total soluble solids, total sugar, reducing sugar, titratable acidity, were greater when fruits were harvested at optimum maturity stage than hard green stage. Total soluble solids, total sugar, reducing sugar were increased with storage duration, but increasing trend was slower when fruits were pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4. The longest shelf life of banana fruits (19 days) was observed when hard green stages fruits pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4 and the minimum shelf life (5.87 days) was observed in the combination of optimum maturity stage + control. So, it may be concluded that pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4 treatment should be used for extending shelf life and quality of banana.

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