scholarly journals Effect of Opuntia ficus-indica Mucilage Edible Coating on Quality, Nutraceutical, and Sensorial Parameters of Minimally Processed Cactus Pear Fruits

Agronomy ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1963
Author(s):  
Giorgia Liguori ◽  
Raimondo Gaglio ◽  
Giuseppe Greco ◽  
Carla Gentile ◽  
Luca Settanni ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Edible Coating ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Minimally Processed ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Postharvest Life ◽  
Solids Content ◽  
And Diffusion

Cactus pear (Opuntia ficus-indica (L.) Mill.) is a non-climacteric fruit with a relatively short postharvest life span, being very sensitive to water loss, darkening and decay. Cactus pear is a spiny fruit, and the presence of glochids limits fruit consumption and diffusion; therefore, minimally processing, as well as peel removing, could be an opportunity to improve its availability, consumption, and diffusion in national and international markets. In this study, cactus pear minimally processed fruits were treated with a mucilage-based coating extracted from Opuntia ficus-indica cladodes and stored at 5 °C for 9 days. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by colors, firmness, total soluble solids content, titratable acidity, ascorbic acid, betalains and DPPH (2,2-diphenyl-1-picrylhydrazyl). Results showed that mucilage-based coating improved the quality and preserves the nutraceutical value of minimally processed cactus pear fruits during storage. The edible coating was effective in maintaining fruit fresh weight, total soluble solids content, fruit firmness, ascorbic acid and betalain content, sensorial traits, and visual score. Coated fruits showed a significantly lower microbiological growth than uncoated control fruits during the entire cold storage period.

scholarly journals Influence Of Soil Type On Yield And Quality Of Different Apple Cultivars

2017 ◽  
Vol 74 (1) ◽  
pp. 21
Author(s):  
Alina Viorica ILIE ◽  
Cristina PETRISOR ◽  
Dorel HOZA ◽  
Viorel OLTENESCU
Keyword(s):  
Ascorbic Acid ◽  
Fruit Quality ◽  
Soil Type ◽  
Dry Matter ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Yield And Quality ◽  
Apple Cultivars ◽  
Solids Content

The objective of this study was to determine influence of different soil type on apple yield and quality. To investigate the variation in fruit quality, apples were harvested at commercial maturity on two different soil type. The investigations was conducted in experimental apple orchards located in Focsani region on two different soil type: luvic  brown typical and  luvic brown pseudogleizate. Fruits of Jonathan and Golden Delicios cultivars were tested for color, soluble solids content, total acidity, ascorbic acid, anthocyanins content and chlorophyls content with specific analytrical methods. At harvest yield, dry matter, soluble solids content, ascorbic acid and acidity were affected by soil type. In this study, no significant soil effect was found on color, anthocyanins and chlorophyll fruit content. The results obtained in this study suggest that luvic brown pseudogleizate soil leading to increased yields and enhanced fruit quality.

scholarly journals Biochemical components of 1-MCP treated apples after exposure at 20±20С at the end of storage

2020 ◽  
Vol 1 (97) ◽  
pp. 239-248
Author(s):  
A.V. Melnyk ◽  
◽  
L.M. Khudik
Keyword(s):  
Ascorbic Acid ◽  
Organic Acids ◽  
Soluble Solids ◽  
Refrigerated Storage ◽  
Soluble Solids Content ◽  
Early Winter ◽  
Post Harvest ◽  
Subsequent Decrease ◽  
Solids Content ◽  
Apple Fruits

The soluble solids content, level of organic acids, sugars, vitamins and their ratios are the main biochemical indicators of nutritional value that determine the taste of fruits. At the beginning of storage, soluble solids content increases in winter apple varieties, then decreases, and the level of organic acids is mostly reduced due to the active use in respiration. Ascorbic acid is a natural antioxidant, which relatively low content in apples usually reduces during refrigerated storage. The preservation of product’s quality and slowing of ripening achieve by post-harvest treatment of apples with ethylene inhibitor 1-methylcyclopropene (1-MCP), which reduces the loss of soluble solids content, titrated acidity and ascorbic acid. The purpose of the research was to identify the effect of post-harvest treatment of apples with 1-methylcyclopropene on the change in the content of soluble solids, titrated and ascorbic acids in the early winter apple fruits during the extended life cycle at room conditions at the end of long-term storage. Research objects were early-winter apple cultivars ‘Calville’ and ‘Spartan’, treated after harvest with 1-MCP (‘SmartFreshTM’ 0,068 g•m-3) for 24 h at 5 ± 1 ⁰C, during storage at 3 ± 1 ⁰C and relative humidity 85–90 % for two, three, four, five and six months (non-treated fruits – control). Physical-chemical parameters of apple fruits were evaluated monthly at the end of seven days exposure at 20 ± 2⁰C after refrigerated storage. The soluble solids content was determined by refractometer, the content of titrated acids — in recalculation on malic acid - by titration of the aqueous extract, the content of ascorbic acid – by titrimetric method. Data are means of three replicates. It was founded the decrease in soluble solids content of control fruits both varieties as a result of exposure at 20 ± 2⁰C during storage and increase in this indicator for 1-MCP treatment products during the first two and three months of storage with its subsequent decrease. 1-MCP treated fruits contained in twice higher titrated acids content and on 0.51–0.57 mg/100 g significantly higher ascorbic acid content at the end of the seven-day exposure at 20 ± 2⁰C after six months in refrigerator. Consequently, post-harvest 1-MCP treatment is significantly effective for the preservation of the main chemical components’s content of apple fruits at elevated temperature.

scholarly journals Intercultivar Differences in Quality and Postharvest Life of Pomegranates Influenced by Partial Drying

1992 ◽  
Vol 117 (1) ◽  
pp. 100-104 ◽  
Author(s):  
Hassan A. Al-Kahtani
Keyword(s):  
Vitamin C ◽  
Punica Granatum ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Fungal Decay ◽  
Dried Fruits ◽  
Edible Portion ◽  
Postharvest Life ◽  
Solids Content ◽  
Drying Conditions

Eleven pomegranate (Punica granatum L.) cultivars were first evaluated, dried for 9 days at 20C and 47% relative humidity (RH), 30C and 33% RH, and 40C and 25% RH before storage at 20 ± 2C and 47% RH. `Taifi-A' was given the highest scores for sensory evaluation. `Kab El-Jameel' contained significantly more edible portion and more juice, and had lower pH and higher acidity than any other cultivar. The highest vitamin C content was found in `Taifi-A', `Red Balady', and `Mellasi'. Drying at 40C and 25% RH seriously damaged the pomegranates. `De-Jativa, `Molar', `Succary', and `Taifi-R' softened on the 4th day of drying and were more sensitive to drying conditions than the others. Drying at 30C and 33% RH and at 20C and 47% RH did not appear to have visually deleterious effects on the internal portion of the fruit, but the edible portion was slightly inferior to that of fresh (refrigerated) fruits, particularly those dried at 30C and 33% RH. The juices of most dried fruits had higher pH, acidity, and total soluble solids content, but less vitamin C than fresh fruits. Fruits dried at 30C and 33% RH or 20C and 47% RH remained acceptable at 20 ± 2C and 47% RH for up to 3 months or more, depending on the cultivar. Fungal decay (Aspergillus niger. Tiesh. and some Penicillum spp. were found) appeared only in fruits previously dried at 20C and 47% RH. Partial drying of pomegranates maybe useful for processed juice products.

scholarly journals Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Giorgia Liguori ◽  
Raimondo Gaglio ◽  
Luca Settanni ◽  
Paolo Inglese ◽  
Fabio D’Anna ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Fruit Quality ◽  
Cold Storage ◽  
Storage Period ◽  
Edible Coating ◽  
Soluble Solid Content ◽  
Strawberry Fruit ◽  
Opuntia Ficus Indica ◽  
Phenolic Constituents ◽  
Postharvest Life

Strawberry fruit is a nonclimacteric fruit and is one of the most consumed berries in the world. It is characterized by high levels of vitamin C, folate, vitamin E, β-carotene, and phenolic constituents as well asanthocyanins that are strictly related to health benefits. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality. The aim of the present study was to evaluate the effect of the application of Opuntia ficus-indica mucilage in combination with ascorbic acid, as edible coating, on quality, sensorial parameters, and microbiological characteristics of strawberry fruit during cold storage at 4 ± 0.5°C and 85% RH. Strawberries were characterized by a linear increase of weight loss during the storage at 4°C that was significantly higher (+11.3% on average) in the uncoated strawberries. The coating affected the ascorbic acid content of the strawberries that increased by 36.0% in coated strawberries; total soluble solid content and color of the strawberries were only affected by storage. Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period. Furthermore, the mucilage coating did not negatively affect the natural taste of strawberries. The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits. Our results suggest that Opuntia mucilage plus 5% ascorbic acid could be a useful biochemical way of maintaining strawberry fruit quality and extending their postharvest life.

scholarly journals AVALIAÇÃO DE CARAMBOLA ( Averrhoa carambola L.) DOS TIPOS DOCE E ÁCIDO PARA O PROCESSAMENTO DE FRUTA EM CALDA

2002 ◽  
Vol 20 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
JOÃO NUNES NOGUEIRA ◽  
CARLOS TADEU DOS SANTOS DIAS
Keyword(s):  
Ascorbic Acid ◽  
Titratable Acidity ◽  
Point Of View ◽  
Soluble Solids ◽  
Physical Analysis ◽  
Soluble Solids Content ◽  
Averrhoa Carambola ◽  
Star Fruit ◽  
Solids Content ◽  
Canned Fruit

Frutas dos tipos doce e ácido de carambola foram analisadas fisicamente (textura e rendimento) e quimicamente (pH, acidez total titulável, teor de ácido ascórbico e sólidos solúveis), a fim de determinar suas características para o processamento de fruta em calda. Na elaboração das frutas em calda diversos tratamentos químicos foram empregados (uso de xaropes com diferentes concentrações de sacarose, adição de pectina e CaCl2 em várias concentrações e de ácido ascórbico), visando avaliar a adequabilidade dos dois tipos de fruta de carambola ao processamento térmico. Os produtos foram submetidos à análises físicas (peso bruto, peso drenado, vácuo e textura), químicas (pH, acidez total titulável, teor de ácido ascórbico e sólidos solúveis) e sensoriais (textura, sabor e cor). Quanto ao produto obtido com as frutas doces, a adição de CaCl2 e pectina foi efetiva na manutenção de sua textura, já para os produtos obtidos com as frutas ácidas esta prática não surtiu o mesmo efeito. Os tratamentos com adição de CaCl2 mostraram-se inferiores àquele cujo xarope foi adicionado somente de pectina, evidenciando que esse componente favorece a textura de frutas ácidas processadas. Os dois tipos de carambola estudados apresentaram, sob o ponto de vista tecnológico, adequadas características físicas e químicas. Entretanto, as frutas tipo doce mostraram-se mais apropriadas para a elaboração de fruta em calda, sendo superiores quanto à textura e sabor em relação às frutas ácidas. EVALUATION OF STAR FRUIT (AVERRHOA CARAMBOLA L.) SWEET AND SOUR FOR THE CANNED PROCESSING Abstract Two kinds of star fruit (sweet and acid) were analyzed physically (texture and yield), and chemically (pH, titratable acidity, ascorbic acid and soluble solids content), in order to determine their suitability for canned fruit processing. Different chemical treatments were used for processing the canned fruit (use of syrups with different saccharose concentrations, addition of pectin and CaCl2 in different concentrations and ascorbic acid), in order to evaluate the adequability of the two kinds of star fruit for thermal processing. The products were submitted to physical analysis (gross weight, drained weight, vacuum and texture), chemical analysis (pH, titratable acidity, ascorbic acid and soluble solids content), and evaluated sensorially (texture, flavor and color). Regarding the product obtained with the sweet fruits, the addition of CaCl2 and pectin was effective in the maintenance of its texture; for the product obtained with the acid kind this practice didn’t produce the same effect, considering that the treatments added with CaCl2 were evaluated as inferior to that whose syrup was added with pectin, what indicates that this component is the responsable for the good texture in the processed acid fruits. Both kinds of star fruit studied presented, under a technologic point of view, good physical and chemical characteristics, but the sweet kind of fruits were more apropriated for processing canned fruit, being superior in terms of texture and flavor.

Some effects of gamma radiation on Washington Navel and Valencia oranges

1968 ◽  
Vol 8 (34) ◽  
pp. 625 ◽  
Author(s):  
JJ Macfarlane ◽  
EA Roberts
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Storage Temperature ◽  
Fruit Fly ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Risk Of Injury ◽  
Washington Navel ◽  
Solids Content

Washington Navel and Valencia oranges were irradiated using gamma radiation from Co-60 at doses up to 200 kilorads. Doses below 100 kilorads had only slight effects on the taste of the oranges, ascorbic acid and soluble solids content, and acidity. However, the rinds were frequently damaged by radiation. The effects on the severity of the damage of variety, picking date, dose, temperature of the fruit at irradiation, storage temperature, and period between harvest and irradiation were studied. The conclusions were that radiation is satisfactory for disinfestation of fruit fly where the dose is expected to be about five kilorads, but is unsatisfactory for mould control because of the risk of injury from the higher dose required. Washington Navels picked and irradiated at the start of the harvesting season were found to be particularly susceptible to injury.

scholarly journals Productivity and quality of organic strawberries pre-harvest treated with silicon

2018 ◽  
Vol 36 (1) ◽  
pp. 40-46 ◽  
Author(s):  
Luana Marcele Munaretto ◽  
Renato V Botelho ◽  
Juliano Tadeu V Resende ◽  
Kélin Schwarz ◽  
Alessandro Jefferson Sato
Keyword(s):  
Ascorbic Acid ◽  
Room Temperature ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Solids Content ◽  
Fruit Mass

ABSTRACT Mineral nutrients have important role in plant metabolism, acting on specific vital metabolic pathways for the cell. Among the nutrients, we highlight silicon (Si), for promoting growth, improving post-harvest quality and plant productivity, as well as being able to induce resistance to pest and disease. In this sense, this study aimed to evaluate the productivity and post-harvest quality of strawberry fruits cultivars Aromas and Albion cultivated in organic system with four doses of foliar applications of SiO2 in pre-harvest (0, 5, 10, 15 g L-1), and refrigerated storage (8 days under refrigeration and 1 day at room temperature). The valuated traits were: mass loss, fruit mass, productivity, fruit firmness, soluble solids, titratable acidity, total phenolics, total anthocyanins, ascorbic acid and soluble solids titratable acidity ratio. The cultivar Aromas presented higher productivity per area (33.05 t ha-1), and more fruits per plot (479.42); however, higher average fruit mass was obtained in cultivar Albion (24.44 g), presenting better-quality fruits for fresh market. Soluble solids content, SS/TA ratio and ascorbic acid content were not influenced by silicon doses, however, refrigeration during 8 days and 1 day at room temperature provided reduction of fruit firmness, titratable acidity and, ascorbic acid content and increased soluble solids content and SS/TA ratio. Refrigeration attenuated significant reductions in anthocyanin content and, in addition, foliar silicon application promoted higher levels of anthocyanins in the fruits of both strawberry cultivars, increasing with the applied dose. The application of silicon was also efficient in maintaining fruit firmness of both cultivars.

scholarly journals Total Phenolic Concentration and Browning Susceptibility in a Collection of Different Varietal Types and Hybrids of Eggplant: Implications for Breeding for Higher Nutritional Quality and Reduced Browning

2007 ◽  
Vol 132 (5) ◽  
pp. 638-646 ◽  
Author(s):  
Jaime Prohens ◽  
Adrián Rodríguez-Burruezo ◽  
María Dolores Raigón ◽  
Fernando Nuez
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Color Difference ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
High Concentration ◽  
New Varieties ◽  
Solids Content ◽  
Phenolic Concentration

Phenolic compounds have numerous beneficial effects on human health. In consequence, the development of new varieties with higher content of phenolics is of interest for the improvement of the nutritional quality of eggplant (Solanum melongena L.). However, the oxidation of eggplant phenolics causes browning of the cut surfaces of the fruit and reduces its apparent quality. The authors investigated the relationship among, as well as the variation and heritability of, the content of phenolics, ascorbic acid, and soluble solids; pH; and the degree of browning and color difference of the cut surface of the fruit flesh in a collection of 69 eggplant varieties. These included landraces from different origins, commercial varieties, experimental hybrids, and four accessions of the related S. aethiopicum L. and S. macrocarpon L. species. Analyses of variance revealed significant differences among the materials studied for all traits considered. The concentration of phenolics in S. melongena spanned a threefold range, although the highest (1122 mg·kg−1) and lowest (134 mg·kg−1) concentrations of phenolics were found in S. macrocarpon and S. aethiopicum respectively. Concentrations of ascorbic acid were very low, a mean 27 times lower than those of phenolics, and soluble solids content ranged from 3.60% to 6.60% with a pH that ranged from 5.01 to 5.93. Commercial varieties had, as a mean, a 20% lower concentration of phenolics than landraces, as well as a lower degree of browning and color difference. Positive correlations existed between phenolic concentration and degree of browning (r = 0.388) and color difference (0.477), although only 15.1% and 22.8% of the total variation in degree of browning and color difference, respectively, could be attributed to variation in phenolics. Ascorbic acid, soluble solids content, and pH were not correlated to either degree of browning or color difference. The heritability was moderate for phenolic concentration (0.50) and high for degree of browning (0.71) and color difference (0.82). The information obtained indicates that there are opportunities for the development of new varieties with a high concentration of phenolics and low or moderate browning.

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