scholarly journals Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

2021 ◽  
Vol 10 (6) ◽  
pp. e4110615446
Author(s):  
Edson Pablo da Silva ◽  
Flavio Augusto de Freitas ◽  
Elizângela Elena Nunes Carvalho ◽  
Luis Carlos Cunha Junior ◽  
Marcia Santos Lira de Freitas ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

2020 ◽  
Vol 10 (2) ◽  
pp. 44-54
Author(s):  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Sandra Maria Oliveira Morais Veiga ◽  
Luciana Azevedo ◽  
Marcela Aparecida Miranda Moreira ◽  
...  
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physical Chemical ◽  
Significant Difference ◽  
Thermotolerant Coliforms ◽  
Fresh Cut ◽  
Annona Crassiflora ◽  
Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

scholarly journals The Influence of 1-Methylcyclopropene on `Cortland' and `McIntosh' Apple Quality Following Long-term Storage

HortScience ◽  
2004 ◽  
Vol 39 (5) ◽  
pp. 1062-1065 ◽  
Author(s):  
John M. DeLong ◽  
Robert K. Prange ◽  
Peter A. Harrison
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Long Term Storage ◽  
Solids Content ◽  
Apple Quality ◽  
Term Storage

`Redcort Cortland' and `Redmax' and `Summerland McIntosh' apples (Malus ×domestica Borkh.) were treated with 900 nL·L-1 of 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C before storage and were kept at 3 °C in either a controlled atmosphere (CA) of 2 kPa O2 and <2.5 kPa CO2 or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL·L-1 1-MCP application in air at 3 °C for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 °C, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 °C. Upon storage removal and following a 21-day shelf life at 20 °C, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored `Redmax' and `Summerland' and senescent breakdown in RA-stored `Redcort'. 1-MCP generally maintained the quality of `Cortland' and `McIntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 °C did not improve poststorage fruit quality above a single, prestorage treatment.

scholarly journals Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

2014 ◽  
Vol 12 (1) ◽  
pp. 195-201
Author(s):  
JS Jothi ◽  
P Karmoker ◽  
K Sarower
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Elderly Persons ◽  
Overall Acceptability ◽  
Banana Juice ◽  
Physico Chemical

Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 – 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014

scholarly journals Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of “Elephant” Mango (Mangifera indica L.) Fruit

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3430
Author(s):  
Thi Minh Phuong Ngo ◽  
Thanh Hoi Nguyen ◽  
Thi Mong Quyen Dang ◽  
Thi Van Thanh Do ◽  
Alissara Reungsang ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Weight Maintenance ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Life Extension ◽  
And Storage

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.

scholarly journals Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control Apparatus

2019 ◽  
Vol 2019 ◽  
pp. 1-17
Author(s):  
Yuan Ma ◽  
Shaohua Li ◽  
Xiaocui Yin ◽  
Yage Xing ◽  
Hongbin Lin ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Storage Time ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Controlled Atmosphere ◽  
Control Apparatus ◽  
Better Than

‘Eureka’ lemon fruits were stored under four controlled atmosphere- (CA-) combinations at 8°C for 20 days to investigate the effects on weight loss (WL), total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), sodium carbonate-soluble pectin (SSP), malondialdehyde (MDA), and volatile compounds. Results showed that the contents of TSS, TA, VC, and SSP in the stored fruits reduced during the storage period, while the WL and MDA increased. Fruit stored under CA2-combination (6 % O2+8 % CO2) showed the lower contents of WL and MDA and the higher content of TSS, TA, TPC, and VC than that of other treated fruits. The main volatile compounds present in the lemons were terpenoids, aldehydes, alcohols, and esters. In addition, both the terpenoid and aldehyde content are substantially higher in lemons exposed to CA2 conditions. In contrast, the alcohols and esters displayed elevated levels in the regular air (RA) stored fruit. In conclusion, CA with the suitable conditions proves to be better than RA as a storage regimen to keep the quality of lemons. These results indicated that the application of 6% O2+8% CO2 CA conditions could maintain the quality of ‘Eureka’ lemon fruit during the storage time of 20 days and should be the optimal storage environment for postharvest Eureka lemons.

scholarly journals Ethylene absorber (KMnO4) in postharvest quality of pinha (Anona squamosa L.)

2019 ◽  
pp. 605
Author(s):  
Alex Guimarães Sanches ◽  
Maryelle Barros Da Silva ◽  
Elaine Gleice Silva Moreira ◽  
Edmarcos Xavier Dos Santos ◽  
Keren Railka Paiva Menezes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Starch Content ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Chemical Quality ◽  
Visual Appearance ◽  
Physical Chemical

The ripening pattern of the climacteric type of the pinha (Anona squamosa L.) limits its shelf life at room temperature, in addition, storage at low temperatures develops cold sores on the fruit. Thus, the association of conservation technologies is fundamental to reduce the losses in the post-harvest of this fruit, so it was aimed to evaluate sachets impregnated with potassium permanganate (KMnO4) associated with refrigeration in the control of ripening and preservation of quality. For this, pinhas were harvested at physiological maturity, packed in polystyrene styrofoam trays coated with PVC film with and without the presence of sachets containing 3 g of KMnO4 and stored at 13 ºC for 20 days. Every five days the fruit quality was evaluated as: weight loss, cracking index, firmness, external appearance, starch content, soluble solids, titratable acidity, pH, ratio SS/TA, coloring (Hue, Chroma and Luminosity) and cold damage. The absorption of ethylene by the KMnO4 sachet inside the packages preserved significantly (p<0.05) the physical-chemical quality and the visual appearance of the fruits but did not influence the coloration (chroma and luminosity) and incidence of damage by cold in relation to its control at the end of the storage period. The packing of pinhas containing 3 g of KMnO4 is an alternative to delay ripening, prolong the shelf life without compromising the physical-chemical quality of the fruits.

scholarly journals Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
T. M. Brandão ◽  
E. L. do Carmo ◽  
H. E. S. Elias ◽  
E. E. N. de Carvalho ◽  
S. V. Borges ◽  
...  
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Total Carotenoids ◽  
Total Sugars ◽  
Time Interaction

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.

scholarly journals Evaluation of nutritional quality and total polyphenols content from pineapple (Smooth Cayenne) as function of post-harvest storage temperature.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Evelyn Ivana Trindade Damasceno ◽  
Lorena Pedreiro Maciel ◽  
Anne Suelen Oliveira Pinto ◽  
Thais Cristina M. Franco ◽  
Camila Travassos da Rosa Moreira Bastos ◽  
...  
Keyword(s):  
Vitamin C ◽  
Storage Temperature ◽  
Color Variation ◽  
Soluble Solids ◽  
Total Polyphenols ◽  
Peroxidase Enzyme ◽  
Pineapple Fruit ◽  
Lower Effect ◽  
Physical And Chemical

<p>The pineapple (Smooth Cayenne) is a fruit consumed worldwide. The use of temperature is one of the most effective treatments for the extension of its consumption, but at low temperatures it may develop physiological disorders, which can affect its quality. The aim of this study was to compare the quality of pineapple fruit when stored at room temperature (30 &ordm;C) and under refrigeration at 7 &deg; C. The quality indexes evaluated in this study were pH, acidity, soluble solids, vitamin C, citric acid, color, peroxidase enzyme activity and total polyphenols. The results showed lower loss of vitamin C, lower pH values and soluble solids, lower color variation considering the chromaticity coordinates a * and b * indicated that the cooling temperature has lower effect on the physical and chemical composition of the fruit.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.61</p>

scholarly journals HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

2019 ◽  
Vol 6 (4) ◽  
pp. 36-41
Author(s):  
Elaine Gleice Silva Moreira ◽  
Scarlet Aguiar Basílio ◽  
Mariany Dalila Milan ◽  
Natália Arruda ◽  
Katiane Santiago Silva Benett
Keyword(s):  
Mass Loss ◽  
Respiratory Rate ◽  
Shelf Life ◽  
Water Loss ◽  
Cold Water ◽  
Subjective Evaluation ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Soluble Solids

Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.

scholarly journals Vida útil de polpa congelada de araticum embalada ou não a vácuo

2019 ◽  
Vol 6 (1) ◽  
pp. 114-121
Author(s):  
Cristiane Maria Ascari Morgado ◽  
Ana Paula Silva Siqueira ◽  
Eli Regina Barboza de Souza ◽  
Annelisa Arruda de Brito ◽  
Luis Carlos Cunha Junior ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Annona Crassiflora

The objective of this work was to evaluate the role of two types of conditioning process in quality of frozen and stored araticum’s pulp at -18ºC. The fruits were collected at pre-maturing developmental stage, packed into boxes wrapped with bubble plastic, transported to the laboratory and stored for 7 days at 22ºC and 90% RH to complete the maturation. Afterwards, they were pulped and the pulp was stored in: 1) low-density polyethylene packages (LDPE) 60 micro, hermetically packed in a sealing machine or 2) low-density polyethylene packages (LDPE) 60 micro vacuum sealed. Those units were frozen at -18ºC for 402 days and were evaluated at processing day and at 30; 90; 150; 210 and 402 days of storage, for soluble solids contents (SS), titratable acidity (TA), SS/TA, ascorbic acid, total extractable polyphenols and total antioxidant activity using the Ferric Reducing Antioxidant Power (FRAP) method. The results were submitted to an analysis of variance and the means were each other compared using Tukey test with Sisvar software. It is conclued that is not necessary the use of vacuum to package the frozen araticum’s pulp for 402 days, at -18ºC. Keywords: Annona crassiflora Mart, freezing, vacuum.  

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