scholarly journals Quality Control of Fresh-Cut Apples after Coating Application

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 189 ◽  
Author(s):  
Martina Cofelice ◽  
Francesco Lopez ◽  
Francesca Cuomo
Keyword(s):  
Oil Content ◽  
Titratable Acidity ◽  
Barrier Properties ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Gas Barrier ◽  
Coating Application ◽  
Fresh Cut ◽  
Set Up

The growing demand for ready-to-eat fresh fruits has led to set-up appropriate strategies for preserving fruit quality and freshness of such commodities. To slow down the deterioration events such as respiration, moisture loss and enzymatic activity, ready-to-eat products should be protected with an edible film. A suitable coating should combine hydrophilic and hydrophobic features to ensure good mechanical and gas barrier properties. Alginate/essential oil nanoformulations, one with low and the other with high oil content, here proposed to protect apple pieces during storage, were first characterized through dynamic light scattering and rheology. The effect of the application of the nanoformulations on the quality parameters of apples stored at 4 °C was considered by evaluating weight loss, pH and titratable acidity, total phenols content and the fruit appearance during storage. Mainly on the basis of pH and titratable acididty variation, the nanoformulation with low oil content resulted eligible for preserving the quality of fresh-cut apple pieces during storage.

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

scholarly journals Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters

2020 ◽  
Vol 122 (10) ◽  
pp. 3227-3238
Author(s):  
Sharmila Vengu ◽  
Haswini Paniker Ravandran ◽  
Sri Puvanesvari Gannasin ◽  
Kharidah Muhammad
Keyword(s):  
Oil Content ◽  
Soy Protein Isolate ◽  
Control Sample ◽  
Protein Isolate ◽  
Moisture Loss ◽  
Content Type ◽  
Batter Formulation ◽  
Batter Viscosity ◽  
And Control

PurposeDeep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI).Design/methodology/approachBanana fritter batters were prepared with individual addition of 2% PCN (w/w), 10% WPI (w/w), 10% SPI (w/w), combination of 2% PCN and 10% WPI, combination of 2% PCN and 10% SPI and control (without hydrocolloid addition). Batter viscosity (Pa.s) and batter pick-up (%) were determined. Banana fritters were analysed for moisture and fat contents, moisture loss, colour, hardness and sensory characteristics.FindingsHydrocolloid addition in the batter system resulted in a higher batter pick-up and viscosity in comparison to control batter system. Moisture loss from banana fritters with batter formulation of 2% PCN and 10% SPI was the lowest while the reduction in oil content (55%) was the highest. Banana fritters with inclusion of hydrocolloids in the batter formulation were equally accepted as the control sample by the sensory panelists with a score range between 6 and 7 for most of the sensory attributes evaluated except for oiliness.Originality/valueApplication of PCN and SPI in batter system to develop banana fritters with low oil content, moist fruit core and crunchy crust is reported for the first time. Batter premix containing PCN and SPI can be produced for fresh and frozen fritters preparation.

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.

Postharvest Quality of Coated Cherries cv. ‘Burlat’ as Affected by Coating Composition and Solids Content

2005 ◽  
Vol 11 (6) ◽  
pp. 417-424 ◽  
Author(s):  
C. Rojas-Argudo ◽  
M. B. Pérez-Gago ◽  
M. A. del Río
Keyword(s):  
Composite Coatings ◽  
Titratable Acidity ◽  
Postharvest Quality ◽  
Locust Bean Gum ◽  
Coating Application ◽  
Coating Composition ◽  
Locust Bean ◽  
Edible Composite Coating ◽  
Solids Content

The aim of this work was to study the effect of edible composite coating with different hydrophobic/hydrophilic ratio and solids content (SC) to improve storability of fresh cherries. Cherries cv. Burlat were coated with four edible composite coatings based on locust bean gum (LBG), shellac and beeswax. Three coatings differed on the hydrophobic/hydrophilic ratio (75/25, 50/50 and 25/75) and were applied at constant SC (1.75%). Whereas, one coating was applied at 3.50% SC, maintaining the hydrophobic/hydrophilic ratio at 75/25. Quality was assessed during storage at 1°C up to 11 days followed by 1 day at 20°C. Increasing coating hydrophobicity decreased weight and firmness loss of cherries during storage. Increasing SC did not improve weight and firmness loss, but it increased deterioration index. In general, no benefits were achieved in colour and titratable acidity retention as a result of coating application. Major benefits by coating application were found in weight, firmness and deterioration index. The application of the most hydrophobic solution at 1.75% of SC prolonged the storability of the cherries.

scholarly journals Quality parameters of tomatoes submitted to different doses of gamma radiation

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Ana Carolina Loro ◽  
Victor Wilson Botteon ◽  
Marta Helena Fillet Spoto
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Long Life ◽  
Irradiation Process ◽  
Different Doses

Abstract Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days). The different treatments were evaluated by analysing for colour, pH, total soluble solids (TSS), total titratable acidity (TTA), ratio (TSS/TTA), hardness, total lycopene and ascorbic acid contents, weight loss and maturation stage (O2 /CO2 ratio) for all the storage periods. The tomato samples were irradiated in a Co60 irradiator and maintained at 22 °C ± 1 °C. The quality of the tomato fruits was influenced by the gamma radiation basically by making the fruits softer and not degrading the ascorbic acid and lycopene contents at the doses evaluated. The irradiation process used in the doses evaluated was promising with respect to maintaining the quality parameters of long life tomatoes.

scholarly journals Evaluation of quality parameters of frozen acerola pulp commercialized in Londrina-PR

2013 ◽  
Vol 3 (1) ◽  
pp. 28
Author(s):  
Gisele Ross Urbano ◽  
Priscila Pitta Maziero ◽  
Talita Kato ◽  
Mayka Reghiany Pedrão
Keyword(s):  
Titratable Acidity ◽  
Physicochemical Analysis ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Font Size ◽  
Tropical Fruit ◽  
Continuous Increase ◽  
Malpighia Emarginata ◽  
City State

<span style="font-family: Times New Roman; font-size: small;"> </span><p class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify; line-height: 200%;">Acerola or west indian cherry (<em>Malpighia emarginata </em>DC) is a tropical fruit with high economic potential, and nutritional relevance due to its high vitamin C content. The continuous increase on fruits consumption, associated to the improvements on the quality control of foods indicated that the commercialization of frozen tropical fruits pulps should continue to increase, due to its convenience and nutritional appeal. Nevertheless, due to its composition, fruit pulps are a good substrate for the microbial growth, which can deteriorate the product, and cause harm to the human health. Therefore, it is extremely important to evaluate the quality of the commercialized fruit pulps, in order to verify their accordance to the legislation requirements. This work aimed to evaluate the quality of two brands of frozen acerola pulps (A and B) commercialized in the Londrina city, state of Paran&aacute;, Brazil. For this purpose, microbiology analysis (moulds and yeasts, total coliforms, and termotolerants counts), and physicochemical analysis (titratable acidity, pH, and total soluble solids) were performed. Analyses were done on five different samples of 5 Kg each. The two brands analyzed were in accordance to the Brazilian legislation requirements in relation to the parameters of quality and identity, and did not present microbiological contamination, which indicated safety in their consumption.</p><p class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify; line-height: 200%;">&nbsp;</p><p class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify; line-height: 200%;">DOI: http://dx.doi.org/10.14685/rebrapa.v3i1.65</p><span style="font-family: Times New Roman; font-size: small;"> </span>

scholarly journals Ripening Stage Affects the Quality of Fresh and Dehydrated Pineapples (Ananas comosus (L.) Merr.) cv. Mauritius in Sri Lanka

2020 ◽  
Vol 8 ◽  
pp. 29-37
Author(s):  
B.A.M.S. Kumara ◽  
Kasun D.T. Hettige
Keyword(s):  
Sensory Evaluation ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Ananas Comosus ◽  
Maturity Stage ◽  
Ripening Stage ◽  
Dark Green ◽  
Green Stage

Pineapple (Ananas comosus (L.) Merr.) being a non climacteric fruit, its flavor and sugar content does not increase after harvesting. Thus, the maturity stage at harvesting affects the quality of pineapples after harvesting. This study was conducted to compare the quality parameters at four different ripening stages of pineapple (cultivar Mauritius-Queen type) and their effect on sensory properties after dehydration. Pineapples were harvested at dark green, 50% yellow, 75% yellow and 100% yellow color stages. Total Soluble Solid (TSS) content, Titratable Acidity (TA), TSS/TA ratio, pH, Fruit firmness, L*,a*,b* and hue angle were quantified in fresh samples and the appearance, texture, taste, odor, color and overall acceptability were evaluated in dehydrated samples at each ripening stage. The ripening stage had a significant (P<0.05) effect on selected quality parameters of fresh pineapples. Highest TSS content of 17.75±0.67 was observed in 100% yellow stage whereas the lowest was observed in dark green stage (15.75±0.48). In contrast, the highest firmness was observed in dark green stage (27.47±6.4 N) while the lowest was in 100% yellow stage (12.01±1.17 N). Lowest pH and highest TA were observed in dark green stage while the highest pH and lowest TA were observed in 100% yellow stage with values of 3.49±0.06, 0.82±0.02, 3.74±0.01 and 0.78±0.02, respectively. Sensory evaluation revealed that 75% yellow stage is the optimum ripening stage for dehydration of pineapple (cultivar Mauritius-Queen type) with significantly greater sensory evaluation ranks compared to other stages.

scholarly journals Abscisic acid on the quality of tomato fruits

2020 ◽  
Vol 1 (1) ◽  
pp. 38
Author(s):  
Carlos Agostinho Balate ◽  
Douglas Correa de Souza ◽  
Luis Felipe Lima e Silva ◽  
Luciane Vilela Resende ◽  
Sergio Tonetto de Freitas ◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Fruit Quality ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Exogenous Aba ◽  
Root Treatment

The use of abscisic acid (ABA) in agriculture has increased in the last few years due to the increase in ABA commercial availability at lower costs. The objective of this study was to determine the effect of exogenous ABA on tomato fruit quality parameters such as soluble solids (SS), total and soluble pectins, titratable acidity (TA) and flesh firmness. Tomatoes from the cultivar ‘Santa Clara’ were the study followed a complete randomized block desig, with four treatments in five repetitions. The treatments were plants not treated with ABA (control), foliar sprayed with ABA at 500 mg L-1, 150 mL drench with ABA at 500 mg L-1, or foliar plus drench treated with ABA. After harvesting, the physicochemical characteristics of the fruits were evaluated in the laboratory. All treatments were weekly applied to the plants from anthesis to harvest at fully maturity. Root treatment increased SS by up to 26.12%, increased ratio SS/TA, firmness and decreased soluble pectin. According to the results, it can be concluded that the application of ABA to leaves and roots can improve fruit quality by increasing the SS, ratio SS/TA. The method of application affects the SS content.

scholarly journals Preharvest calcium sprays were not always needed to improve quality of 'gala' apples in Brazil

2008 ◽  
Vol 30 (4) ◽  
pp. 892-896 ◽  
Author(s):  
Paulo Roberto Ernani ◽  
Jaques Dias ◽  
Cassandro Vidal Talamini do Amarante ◽  
Diorvânia Cardoso Ribeiro ◽  
Douglas Antonio Rogeri
Keyword(s):  
Titratable Acidity ◽  
Weather Conditions ◽  
Soluble Solids ◽  
Average Weight ◽  
Maturity Level ◽  
Physiological Disorder ◽  
Set Up ◽  
Leaf Composition ◽  
Pattern Index

Calcium sprays have normally improved both the quality and the storage life of apples throughout the world because Ca helps to prevent many fruit disorders and that taken up from the soil does not often reach the fruit in adequate amounts. Since the efficacy of Ca sprays varies according to soil, apple cultivar, and weather conditions, this study was carried out from 1998 to 2004, in the Southern of Brazil, in order to assess the effect of Ca sprays on the quality and storability of 'Gala' fruits. The experiment was set up in an orchard planted in 1988, on a density of 1234 trees/ha. Treatments consisted of 0, 4, 8, and 12 annual sprays of 0.5% CaCl2 regularly distributed 30 days after petal fall until one week before harvest. Fruits of the same size and maturity level were annually analyzed at harvest and after five months of conventional cold storage (-1ºC and 90-95% of RH). In five out of six seasons, fruits from all treatments were free of any physiological disorder, and Ca sprays had no effect on leaf composition and on any fruit attribute (soluble solids, titratable acidity, starch pattern index, flesh firmness, and concentrations of N, K, Ca and Mg). In the season of 2000/2001, however, when yield was 18 t ha-1 and fruits had an average weight of 175 g, the incidence of bitter pit plus lenticel blotch pit on stored fruits was 24% in the treatment with no calcium sprays and it decreased up to 2% in that with 12 sprays. Two seasons later, yield was also low (25 t ha-1) and fruits were large (168 g each), but they did not show any physiological disorder regardless of the number of Ca sprays. It seems that the incidence of Ca related disorders in 'Gala' apples grown on limed soils in Brazil with no excess of any nutrient only occurs on seasons with low crop yield, as a result of large fruits and a high leaf/fruit ratio, associated with some unknown environmental conditions.

Sign in / Sign up

Export Citation Format

Share Document