scholarly journals Agrometeorological and Morpho-Physiological Studies of the Response of Red Currant to Abiotic Stresses

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1522
Author(s):  
Olga Panfilova ◽  
Mikhail Tsoy ◽  
Olga Golyaeva ◽  
Sergey Knyazev ◽  
Mikhail Karpukhin
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Water Content ◽  
Meteorological Data ◽  
Water Status ◽  
High Water Content ◽  
Water Retention Capacity ◽  
Early Recovery ◽  
Continental Climate ◽  
Red Currant

The aim of this work was to study the mechanism of climatic adaptation of red currant genotypes (Ribes rubrum L.) on the basis of physiological, biochemical and agrometeorological measurements and to determine the different phenophases of plant development identify adaptive genotypes for introduction. The studies were carried out in 2014–2017. The indicators of the water status of annual shoots (water content, water retention capacity), the biochemical composition of berries (vitamin C) and phenological observations were evaluated, taking into account meteorological data. The genotypes of R. petraeum Wulf. and R. multiflorum Kit. had the longest production period. Ambiguous data on the influence of temperature on the content of ascorbic acid in berries were revealed. High temperatures (>+26 °C) contributed to a greater accumulation of ascorbic acid in the cultivars of R. vulgare Lam. High accumulations of vitamin C in the range of +25–27 °C were found in R. petraeum Wulf. and R. multiflorum Kit.. High water content and water loss contributed to early recovery from the dormant state and reduced resistance to spring temperature changes in R. vulgare Lam. Genotypes of R. vulgare Lam., and R. multiflorum Kit. are promising for growing in a zone with a temperate continental climate. The genotypes of the species R. petraeum Wulf are suitable for introduction to the areas with a continental climate. The obtained results are important for adaptive gardening.

scholarly journals Production and characterization of mixed pineapple and hibiscus jam

2019 ◽  
Vol 13 ◽  
pp. 155
Author(s):  
Eugênia Telis De Vilela Silva ◽  
Henrique Valentim Moura ◽  
Rossana Maria Feitosa de Figueiredo ◽  
Alexandre Jose De Melo Queiroz ◽  
Inácia Dos Santos Moreira
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Total Anthocyanins

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

scholarly journals The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 32 ◽  
Author(s):  
Marilú A. Silva-Espinoza ◽  
Charfedinne Ayed ◽  
Timothy Foster ◽  
María del Mar Camacho ◽  
Nuria Martínez-Navarrete
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Freeze Drying ◽  
Low Pressure ◽  
High Water Content ◽  
Freeze Dried ◽  
Drying Conditions ◽  
The Impact ◽  
Shelf Temperature ◽  
Β Carotene

Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water content, and freeze-drying is a well-known technique to preserve their nutritive quality. However, it is an expensive technology, both due to the use of low pressure and long processing time. Therefore, an optimisation of variables such as the freezing rate, working pressure and shelf temperature during freeze-drying may preserve fruit quality while reducing the time and costs. The impact of these variables on colour, porosity, mechanical properties, water content, vitamin C, total phenols, β-carotene, and antioxidant activity of a freeze-dried orange puree was evaluated. The results showed a great impact of pressure and shelf temperature on luminosity, chroma and water content. Vitamin C and β-carotene were more preserved with higher shelf temperatures (shorter times of processing) and lower pressure, respectively. The optimum freeze-drying conditions preserving the nutrients, and with an interesting structural property, perceived as a crunchy product by consumers, are low pressure (5 Pa) and high shelf temperature (50 °C).

scholarly journals Pemanfaatan Ekstrak Daun Mahkota Dewa (Phaleria macrocarpa (Scheff.) Boerl) sebagai Pengawet Tomat

2017 ◽  
Vol 5 (2) ◽  
pp. 67 ◽  
Author(s):  
Dina Supriatni ◽  
Irwan Said ◽  
Siang Tandi Gonggo
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Leaf Extract ◽  
Tomato Fruit ◽  
High Water ◽  
High Water Content ◽  
Iodometric Titration ◽  
Before And After ◽  
Phaleria Macrocarpa

Tomato fruit is one of the fruits susceptible to decay because of its high water content. The durability of tomato can be improved by storing in a humid place or by adding of a preservative. Phaleriamacrocarpa (Scheff.) boerlleaf can act as an antibacterial due to the saponin compounds contained therein. This study aimed to investigate the phaleriamacrocarpa (Scheff.) boerlleaf extract as a preservative for tomatoes, and to determine the concentration of leaf extract to sustain tomatoes texture longer. The method used in this study was the maceration for extraction, and iodometric titration to determine of vitamin C levels before and after curing. The results showed that the pickling tomatoes using phaleriamacrocarpa (Scheff.) boerl leaf extract with a concentration of 6% sustained tomatoes up to 9 days, and the fruit decreased levels of vitamin C from 33.440 mg/100 g material into 27.580 mg/100 g of material.

scholarly journals STUDY ON ASCORBIC ACID FOR FORTIFICATIONOF RICE CASSAVA

2017 ◽  
Vol 7 (2) ◽  
pp. 72-83
Author(s):  
Harun Al-Rasyid ◽  
Subeki Subeki ◽  
Wisnu Satyajaya ◽  
Agus Saptomi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Factorial Experiment ◽  
Randomized Block Design ◽  
Two Factors ◽  
Agricultural Materials

Siger rice is an analog rice made from agricultural materials containing carbohydrates such as cassava. The purpose of this research was to know the effect of addition of ascorbic acid and steam duration to the quality of siger rice from cassava. The factorial experiment arranged in a Complete Randomized Block Design (CBRD) with two factors and three replications.. The first factor was the addition of ascorbic acid is 0% (A1), 0.1% (A2), 0.15% (A3), 0.2% (A4), 0.25% (A5), and 0.3% A6). The second factor was steam duration of 25 minutes (L1), 30 minutes (L2), and 35 minutes (L3). The data were analyzed using analysis of variance (ANNOVA) and continued with Least Significance Different (LSD) test. The results showed that the addition of ascorbic acid 0.2% with steaming for 35 minutes resulted in the best quality of siger rice with white color tending, somewhat similar to rice, rather soft, water content of 10.62%, 0.88% ash, protein 3,82%, fat 2.42%, crude fiber 1.13%, carbohydrates 81.12%, and vitamin C 0.61 mg/g.

scholarly journals PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS

2021 ◽  
Vol 9 (1) ◽  
pp. 25-33
Author(s):  
Ema Lestari ◽  
◽  
Adzani Ghani Ilmannafian ◽  
Saripah Saripah ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
High Water ◽  
High Water Content ◽  
Sugar Solution ◽  
Nutritional Content ◽  
Single Factor ◽  
Randomized Design ◽  
Completely Randomized Design

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.

scholarly journals Uji Efektivitas Ekstrak Buah Bengkuang (Pachyrhizus erosus (L.) Urb.) Sebagai Pengawet Alami Cabai Merah (Capsicum annuum L)

2017 ◽  
Vol 5 (3) ◽  
pp. 109
Author(s):  
Citra Larasari ◽  
Baharuddin Hamzah ◽  
Suherman Suherman
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Capsicum Annuum ◽  
High Water ◽  
Effective Concentration ◽  
High Water Content ◽  
Natural Preservative ◽  
Capsicum Annuum L ◽  
Pachyrhizus Erosus ◽  
Before And After

Red chili is one of the food susceptible to decay. It caused by its high water content and so it causes to keep power of red chili abbreviated. Jicama (pachyrizuserosus (L.) Urb.) can act as a natural preservative for red chili due to the saponin compounds contained there in. This study aimed to prove the use of jicama extract as a natural preservative for red chili and to determine the most effective concentration of jicama extract as a natural preservative. The methods used in this study were a maceration to prepare the extract of jicama, and an iodimetric titration to determine the levels of vitamin C before and after curing. The results showed that jicama extract can be used as a natural preservative for red chili. The most effective concentration of jicama extract in preserving the red chili was 4% with preservation durability of red chili for 14 days in which the smallest level of vitamin C decreased among other concentrations, i.e. from 84.47 mg/100 g to 75.13 mg/100 g of material.

scholarly journals Analisis Kualitas Sauerkraut (Asinan Jerman) dari Kol (Brassica oleracea) selama Fermentasi dengan Variasi Konsentrasi Garam

2017 ◽  
Vol 10 (2) ◽  
pp. 23-34
Author(s):  
Rahmah Hayati ◽  
Rahmat Fadhil ◽  
Raida Agustina
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Water Content ◽  
Brassica Oleracea ◽  
Salt Concentration ◽  
Quality Analysis ◽  
High Water Content ◽  
Concentration Variation ◽  
Organoleptic Test ◽  
The Mean

Quality Analysis of Sauerkraut (Pickle of German) from Cabbage (Brassica oleracea) during Fermentation with Salt Concentration VariatioAbstract. Cabbage (Brassica oleracea) is a vegetable that many contain vitamin, carbohydrate, protein and mineral. Cabbage has a limited storage age because the high water content so easily damaged and not durable. Cabbage can be preservedby fermentation process into sauerkraut (pickle of German) to produce with especially characteristic flavor and taste. The research aims to analysis of quality sauerkraut with salt concentration variation during fermentation. Parameters analysed was physical characteristic, chemical analysisand organoleptic test. The value obtained is processed using analysis of variance (ANOVA) at a significant levelP0,05. The factor tested is salt concentration variation composed for2,25% (Control), 2,5%, 7,5% and 12,5%. This research result is indicated of sauerkraut, there are the best experiment is the salt concentration of 2,5% and 2,25%. The mean of value salt concentration of 2,25% is weight loss 20,75%, pH 3,56; TSS 7,75%, vitamin C 7,41 mg/100gr, water content 90,93%, activity water (Aw) 0,245 and lactid acid 0,0096%. While the mean of value salt concentration of 2,5% is weight loss 20,05%, pH3,69; TSS 7,55%, vitamin C 13,15 mg/100gr, water content 92,104%, Aw 0,245 and lactid acid 0,0095%. Saltconcentration variation in sauerkraut found to be significant on TSS, weight loss, water content, lactid acid, flavor, color, taste, texture and overall acceptance of sauerkraut. But it has non-significant on pH, vitamin C andAw sauerkraut. Based in organoleptic test result all experiment sauerkraut interested by Panelists is the product concentraced sauerkraut of 2,25% and 2,5%. 

The Method of Plant Water Status Measurement in Sweet Potato (Ipomoea Batatas (L) Lam.)

2010 ◽  
Vol 7 (1) ◽  
Author(s):  
Saraswati Prabawardani
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Relative Water Content ◽  
Water Status ◽  
Plant Water Status ◽  
Equilibration Time ◽  
Plant Water ◽  
Font Size ◽  
Potato Leaf ◽  
Relative Water

<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning /> <w:ValidateAgainstSchemas /> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables /> <w:SnapToGridInCell /> <w:WrapTextWithPunct /> <w:UseAsianBreakRules /> <w:DontGrowAutofit /> <w:UseFELayout /> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <mce:style><! /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} --> <!--[endif]--> <p class="MsoNormal" style="text-align: justify;"><span style="font-size: 10pt;">The measurement of plant water status such as leaf water potential (LWP) and leaf relative water content (RWC) is important part of understanding plant physiology and biomass production. Preliminary study was made to determine the optimum amount of leaf abrasion and equilibration time of sweet potato leaf inside the thermocouple psychrometer chambers. Based on the trial, the standard equilibration time curve of a Peltier thermocouple for sweet potato leaf was between 2 and 3 hours. To increase the water vapour conductance across the leaf epidermis the waxy leaf cuticle should be removed or broken by abrasion. The result showed that 4 times leaf rubbings was accepted as the most effective way to increase leaf vapour conductance of sweet potato in the psychrometer chambers. In calculating the leaf relative water content, unstressed water of sweet potato leaves require 4 hours imbibition, whereas water stressed of sweet potato leaves require 5 to 6 hours to reach the saturation time. Either leaf water potential or relative water content can be used as a parameter for plant water status in sweet potato.</span><span style="font-size: 10pt;"> </span></p>

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