Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality

The influence of the drying technique on certain quality attributes of dried grapes was analysed. Five varieties of grape were used in this study (Bezsemenné, Perlette, Vrboska, Beauty seedless, and Jakubské). All the varieties were dried using four methods: drying at 40 °C, combined drying (70, 65, and 60 °C), drying at 70 °C, and lyophilisation. The quality attributes such as total soluble solids, water activity, content of vitamin C, the colour parameters (L*, a*, b*), and microbiological (colony forming units, moulds, yeasts) and sensory (smoothness, gloss, colour, odour, chewability, juiciness, flavour, and overall impression) analysis were determined, depending on the method of drying. Lyophilised grapes from the Jakubské variety had the highest vitamin C content. They contained 0.58 mg of vitamin C per 100 g of dried grapes. However, no significant differences between varieties in vitamin C content were found. This confirmed concerns about the negative impact on the nutritional quality of dried grapes with increasing temperature. The lowest total count of microorganisms (CFU), moulds, and yeasts were determined after using highest drying temperature (70 °C). Higher CFU values were determined in lyophilised grapes, and then followed by grapes dried at 40 °C. Lyophilised grapes and grapes dried at 40 °C achieved the best sensory rating in general. The final product was intended to have a unique appearance while maintaining the evaluated quality parameters.

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Effect of Shading on Red Colour and Fruit Quality in Blush Pears “ANP-0118” and “ANP-0131”

Plants ◽

10.3390/plants9020206 ◽

2020 ◽

Vol 9 (2) ◽

pp. 206 ◽

Cited By ~ 1

Author(s):

Madeleine Peavey ◽

Ian Goodwin ◽

Lexie McClymont ◽

Subhash Chandra

Keyword(s):

Visual Assessment ◽

Quality Parameters ◽

Fruit Weight ◽

Soluble Solids ◽

A Value ◽

Solids Concentration ◽

Negative Effect ◽

Colour Parameters ◽

Hue Angle ◽

Colour Development

Some cultivars of Pyrus communis develop mature fruit with a distinctive red blush. Investigating the patterns of pear colour development in response to sunlight has implications for orchard management of these pears. The objectives of these experiments are to study the seasonal patterns of colour development and investigate the influence of shade and sunlight exposure on the red colour and harvest quality of blush pears “ANP-0118” and “ANP-0131”. Several long, medium and short shading treatments were applied at different stages of fruit development from 28 (“ANP-0131”) and 29 (“ANP-0118”) days after full bloom (DAFB) until harvests at 119 DAFB (“ANP-0118”) and 175 DAFB (“ANP-0131”). Fruits were measured every three weeks for colour parameters (a*, hue angle, chroma) and at harvest for quality parameters (fresh weight, visual assessments of percentage blush coverage and blush intensity, flesh firmness and soluble solids concentration). In the unshaded control, red colour increased during the growing season (increase in a* value and decrease in hue angle), as well as increasing in chroma value. Periods of shading during the season negatively affected red colour in both cultivars, as evidenced by significant decreases in a* value and increases in hue angle. Shaded fruits that were subsequently re-exposed to sunlight reacted with a dynamic increase in a* value and decrease in hue angle. Fruit shaded for the length of the experiment or prior to harvest had significantly lower a* values than the control at harvest. Visual assessment at harvest of percentage blush coverage and blush intensity were significantly affected by shading in both cultivars. Shading treatments applied early in the experiment had a negative effect on the fresh fruit weight of “ANP-0118”.

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Post-harvest characterization of strawberry hybrids obtained from the crossing between commercial cultivars

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452018821 ◽

2018 ◽

Vol 40 (4) ◽

Cited By ~ 1

Author(s):

Letícia Kurchaidt Pinheiro Camargo ◽

Juliano Tadeu Vilela de Resende ◽

Cristhiano Kopanski Camargo ◽

Sonia Maria Kurchaidt ◽

Nathalia Campos Vilela Resende ◽

...

Keyword(s):

Vitamin C ◽

Selection Process ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Crop Breeding ◽

Local Conditions ◽

Post Harvest ◽

Commercial Cultivars

Abstract The lack of programs to improve the strawberry crop in Brazil has led to a growing increase in the use of seedlings imported from Chile, which leads to a certain dependence of imported material on the part of the producers and increases the production even more, since the producers have. This proves even more the need for the development of cultivars adapted to the local conditions of cultivation. In this sense, the aim was to evaluate the post-harvest of fruits of 15 hybrids of strawberry obtained from the cross between commercial cultivars, in order to select the materials with chemical quality superior to the cultivars most planted in Brazil. The contents of soluble solids, titratable acidity, ratio, vitamin C, anthocyanins and phenol were evaluated. The characterization of strawberry hybrids indicated that the RVFS 13-07, RVFS 13-24, RVCS 13-07, RVCS 13-10 and RVCA 13-08 materials stood out in post-harvest evaluations, with higher levels of functional compounds (vitamin C, anthocyanins and phenolics) and higher values of quality parameters (soluble solids, titratable acidity and ratio), important characteristics for the in natura consumption or for use by the industry. These hybrids were shown to be promising to continue the crop breeding program by demonstrating that they carried characteristics of interest for intraspecific crosses. The values obtained for the analyzed characteristics were higher than the values found in the literature for the cultivars most planted and consumed in Brazil and in the World, which demonstrates the efficiency in the selection process.

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(Z)-3-Hexenyl Butyrate Induces Stomata Closure and Ripening in Vitis vinifera

Agronomy ◽

10.3390/agronomy10081122 ◽

2020 ◽

Vol 10 (8) ◽

pp. 1122

Author(s):

Celia Payá ◽

M. Pilar López-Gresa ◽

Diego S. Intrigliolo ◽

Ismael Rodrigo ◽

José María Bellés ◽

...

Keyword(s):

Vitis Vinifera ◽

Field Experiments ◽

Negative Impact ◽

Block Design ◽

Stomatal Closure ◽

Total Yield ◽

Soluble Solids ◽

Vitis Vinifera L ◽

Randomized Block Design

Agronomy solutions for modifying pre-harvest grape ripening are needed for a more sustainable viticulture. Field experiments were performed in Vitis vinifera L. vines to study the effect of the previously described stomata-closing compound (Z)-3-hexenyl butyrate (HB). Exogenous treatments at different doses were periodically carried out using a randomized block design. Firstly, we observed that HB was able to induce stomatal closure in grapevine plants. Under field conditions, the application of HB around veraison induced a higher color intensity in berries, and vines treated at higher doses reached this stage earlier than the un-treated controls. There was also a clear increase in both grape anthocyanin concentration and total soluble solids without having a negative impact on total yield. We therefore, confirm the role of HB as a universal natural stomatal closure compound and propose a new use for HB in viticulture as a ripening inducer, by accelerating anthocyanin accumulation.

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Temperature influences growth and maturation of fruit on 'Hayward' kiwifruit vines

Functional Plant Biology ◽

10.1071/fp05062 ◽

2005 ◽

Vol 32 (7) ◽

pp. 631 ◽

Cited By ~ 19

Author(s):

William P. Snelgar ◽

Alistair J. Hall ◽

A. Ross Ferguson ◽

Peter Blattmann

Keyword(s):

Vitamin C ◽

Dry Matter ◽

Shoot Elongation ◽

Fruit Growth ◽

Soluble Solids ◽

Growth Data ◽

Ambient Temperatures ◽

Late Autumn ◽

Solids Concentration ◽

Increasing Temperature

The responses of fruit and shoot growth of ‘Hayward’ kiwifruit vines to changes of temperature were determined during spring, summer or autumn. Mature vines were warmed 2–5°C above ambient temperatures by enclosing them in temperature-controlled tunnel houses for 34–89 d. Increasing temperature during spring advanced the date of flowering by 17 d and increased the rate of shoot elongation by 6 mm d–1 °C–1. The fruit on these early-flowering vines were larger and had a higher dry matter concentration than control fruit during the first part of the season. Increasing temperature during summer increased the rate of shoot elongation but reduced fruit growth, accumulation of dry matter in fruit and fruit firmness. In contrast, increasing temperature during late autumn increased fruit growth but reduced the soluble solids concentration (SSC) of fruit and thus, delayed commercial maturity. When fruit growth data for summer and autumn were combined the variation in fruit growth with temperature could be described by a single quadratic curve. Maximum fruit growth occurred at 17°C and temperatures above or below this optimum reduced fruit growth. Consequently, during summer when ambient temperatures averaged 17°C, warming vines decreased fruit growth, while during late autumn, when ambient temperatures had fallen to 13°C, warming vines increased fruit growth. Warming vines during summer reduced both the SSC of ripe fruit and the vitamin C concentration. Warming vines during autumn increased SSC but reduced the vitamin C concentration.

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Watermelon Rootstock/Scion Relationships and the Effects of Fruit-Thinning and Stem-Pruning on Yield and Postharvest Fruit Quality

Agriculture ◽

10.3390/agriculture10090366 ◽

2020 ◽

Vol 10 (9) ◽

pp. 366

Author(s):

Merav Zaaroor-Presman ◽

Sharon Alkalai-Tuvia ◽

Daniel Chalupowicz ◽

Marina Beniches ◽

Abraham Gamliel ◽

...

Keyword(s):

Vitamin C ◽

Fruit Quality ◽

Nutritional Quality ◽

Quality Parameters ◽

Soluble Solids ◽

Fruit Thinning ◽

Lycopene Content ◽

Marketable Fruit ◽

Grafting Onto ◽

Better Than

This study examined the effects of stem-pruning and fruit-thinning on the yield of marketable watermelon fruit (>5 kg) and watermelon quality after four days of postharvest storage at 22 °C (marketing simulation). We examined the fruits from non-grafted and grafted plants (TZ and Nurit rootstocks) for two consecutive years. Grafting increased the number of marketable fruit per m2. The weight of the average marketable fruit was increased by pruning, but was not affected by thinning or by the choice of rootstock. The level of total soluble solids was higher among fruits from Nurit rootstock. Flesh texture was improved by grafting, but was not affected by thinning or pruning. Thinning improved the taste of the fruit significantly better than stem-pruning did. Grafting (both rootstocks) was associated with crispier fruits. The fruits from Nurit-grafted plants tasted best. The combination of grafting + fruit-thinning increased the fruit lycopene content. The highest levels of vitamin C were found among the fruit from Nurit-grafted plants and the pruned + Nurit-grafted plants, in particular. Overall, fruit quality was affected mainly by grafting onto Nurit rootstock in combination with fruit-thinning and less by stem-pruning. However, not all internal and nutritional quality parameters were significantly affected by the grafting + fruit-thinning treatment.

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Evaluation of crop yield and fruit quality in organic apple production

International Journal of Horticultural Science ◽

10.31421/ijhs/13/1/686 ◽

2007 ◽

Vol 13 (1) ◽

Author(s):

I. Gonda ◽

N. Rakonczás ◽

I. J. Holb

Keyword(s):

Vitamin C ◽

Crop Yield ◽

Fruit Quality ◽

Sugar Content ◽

Quality Parameters ◽

Soluble Solids ◽

Total Acid ◽

Total Sugar Content ◽

Solids Concentration ◽

Apple Cultivars

In this study, crop yield and fruit quality parameters (soluble solid concentration, sugar, total acid, and vitamin C content) of 15 apple cultivars including old, resistant and currently grown cultivars. The highest fruit yield among all 15 cultivars was obtained on CV. Jonagold with 15.5 kg/tree, while the lowest yield was measured on the resistant cultivar Reanda with 8.1 kg/tree. There were no significant differences among the cultivars in fruit diameter ranging from 70 mm in the case of cv. Húsvéti rozmaring to 82 mm for cv. Mutsu. Values of soluble solids concentration of the cultivars varied between 15.5% for cv. Téli Banán and 19.2% for cv. Renora. Sugar content values showed a similar tendency to soluble solids content. The highest and lowest total sugar content was observed on cvs. Jonagold and Renora and cv. Retina with 17% and 12.4%, respectively. Total acid content values ranged between 0.18% and 0.53% for cvs. Jonagold and Remo, respectively. Values of vitamin C content for the 15 apple cultivars varied between 2 mg% and 4 mg% for cv. Retina and cv. Mutsu, respectively.

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A Research on Production of Rocket and Parsley in Floating System

Journal of Agricultural Science ◽

10.5539/jas.v8n7p54 ◽

2016 ◽

Vol 8 (7) ◽

pp. 54 ◽

Cited By ~ 1

Author(s):

Hale Duyar ◽

Cenk Ceyhun Kiliç

Keyword(s):

Vitamin C ◽

Nutrient Solution ◽

Negative Impact ◽

Total Yield ◽

Dry Weight ◽

Nutrient Content ◽

Quality Parameters ◽

Control Treatment ◽

Production Cycle ◽

Floating System

In this research, the possibility of the production of rocket and parsley which have short production cycle and baby leaf vegetable, in floating system to reduce the concentration of nutrient solution; determination of the effects of yield, quality and leaf nutrient content was aimed. Research was carried out during the autumn and spring production seasons of 2010-2011. Standard nutrient solution ((mM) 12 N-NO3, 3.8 N-NH4, 2.8 P, 8.4 K, 3.5 Ca, 1.4 Mg, 9.5 Na, 8.0 Cl, 2.7 S, 0.04 Fe) was used as full dose (control treatment) and compared to half dose (1/2 dose) Hoagland nutrient solution. Both of the seasons in total yield were changed between rocket 975.81-1612.15 g m-2 and parsley 875.50-1093.50 g m-2 respectively. The results showed that using of floating system in Rocket and Parsley cultivation was successful and reduced the concentration of nutrient solution; variety and growing season at rates ranging from 13.7% to 24.8% compared to have showed reduce the yield. In this study, the effect of treatments to some quality parameters (dry weight, vitamin C, nitrate, pH ve EC) and nutrients removed by plant were determined. In addition, it was found that these values increased with increasing with the concentration of nutrient solution; however, vitamin C decreased in Parsley cultivation. When the results evaluated as a whole, it was concluded that using ½ doses decreased yield, some savings could be achieved in terms of nutrient solution consumed by the plant with the negative impact on the environment.

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Influence of Nitrogen, Calcium and Nano-Fertilizer on Strawberry (Fragaria × ananassa Duch.) Fruit Inner and Outer Quality

Agronomy ◽

10.3390/agronomy11050997 ◽

2021 ◽

Vol 11 (5) ◽

pp. 997

Author(s):

Nika Cvelbar Weber ◽

Darinka Koron ◽

Jerneja Jakopič ◽

Robert Veberič ◽

Metka Hudina ◽

...

Keyword(s):

Phenolic Compounds ◽

Organic Acids ◽

High Performance ◽

Solid Phase ◽

Negative Impact ◽

Quality Parameters ◽

Soluble Solids ◽

Phenolic Contents ◽

Yield And Quality ◽

Gas Chromatograph Mass Spectrometry

The production system, especially fertilisation has an important effect on yield and quality of strawberries. In the present study, plants were fertilized with different doses of nitrogen (0–100% recommended doses), calcium chelate, as well as nano fertilizer Lithovit. Strawberry cultivar ‘Clery’ yield and quality parameters (fruit color and firmness) including nutritional indicators (total soluble solids, sugars, organic acids, phenolic and volatile compounds) were monitored. Volatiles were identified and monitored using headspace solid phase microextraction and analysed using gas chromatograph-mass spectrometry (SPME/GC-MS) and sugars, organic acids, and phenolic compounds with high performance liquid chromatography. Organic acids and phenolic compounds were detected with mass spectrometer (HPLC/MS). Both nitrogen and calcium fertilisation had altered sugars, organic acids, volatile and phenolic contents in strawberry fruits. Fertilisation with higher doses of nitrogen and calcium increased the content of unpleasant aromas aldehydes hexanal (up to 3.8-fold) and (E)-2-hexen-1- (up to 3.7-fold). The content of fruity esters was uppermost in fruits fertilised with nano-fertiliser Lithovit (up to 2.3-fold). Fertilisation with N and Ca decreased the strength of ketone and terpenoids fruity aroma. The highest content of total phenols, as well as all individual hydroxycinnamic and hydroxybenzoic acid derivatives were obtained in the nano-fertiliser Lithovit treatment. Fertilisation, especially with nitrogen, had mostly negative impact on strawberry flavour while nano-fertilization with Lithovit improved strawberry phenolic content and aroma.

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Application of tamarind seed starch as edible coating in the post-harvest quality of grapes ‘Isabel’ (Vitis labrusca × Vitis vinifera L.)

Australian Journal of Crop Science ◽

10.21475/ajcs.20.14.06.p2250 ◽

2020 ◽

pp. 953-958

Author(s):

Bárbara Genilze Figueiredo Lima Santos ◽

Albert Einstein Mathias de Medeiros Teodosio ◽

Railene Hérica Carlos Rocha Araújo ◽

Elny Alves Onias ◽

Agda Malany Forte de Oliveira ◽

...

Keyword(s):

Vitamin C ◽

Vitis Vinifera ◽

Shelf Life ◽

Edible Coating ◽

Soluble Solids ◽

Vitis Vinifera L ◽

Vitis Labrusca ◽

Tamarind Seed ◽

Quality Aspects

The Isabel grape (Vitis labrusca × Vitis vinifera L.) is the most produced grape in Brazil, however, it has a short postharvest period due to rapid degradation during storage. The use of coating has been an alternative to prolong the shelf-life of fruits. The objective of this work was to evaluate the postharvest quality of 'Isabel' grapes coated with tamarind (Tamarindus indica L.) seed starch. The experimental design was completely randomized with five treatments with edible coating based on tamarind seed starch, at concentrations of 0, 0.5, 1, 1.5 and 2% and five replications. The grapes were immersed in the solutions with different concentrations and stored in B.O.D. at 12 ± 2 ° C and 85 ± 5% relative humidity for 12 days. Weight loss, color, pH, soluble solids, total titratable acidity, relationship between soluble solids and acidity, anthocyanins, flavonoids and vitamin C were evaluated. The 2% coating of tamarind seed starch was the most efficient, providing shelf life in 12-day grapes when stored at 12 ± 2 ° C and 85 ± 5% RH, and maintaining the main quality aspects, with higher SS / TA ratio and vitamin C.

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Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Journal of Food Research ◽

10.5539/jfr.v3n5p8 ◽

2014 ◽

Vol 3 (5) ◽

pp. 8 ◽

Cited By ~ 5

Author(s):

Maria Lorena Luna-Guevara ◽

Oscar Jimenez-Gonzalez ◽

Juan Jose Luna-Guevara ◽

Paola Hernandez-Carranza ◽

Carlos Enrique Ochoa-Velasco

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Bioactive Compounds ◽

Storage Temperature ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Fresh Weight

Tomato is one of the most important crops at worldwide; however, much of the production is lost during the postharvest due to the inadequate storage conditions. The aim of this study was to evaluate the effects of different postharvest conditions on some quality and bioactive parameters of tomatoes. Tomatoes Roma VF variety were stored at three temperature (7, 22, and 37 °C) to evaluate some physicochemical characteristics (pH, total soluble solids, titratable acidity, color, and firmness) and bioactive compounds (vitamin C, lycopene, carotenoids, and antioxidant activity) during five days; time in which tomato change from physiological to edible maturity. The a color parameter increased significantly (p < 0.05) at the storage temperature of 22 and 37 °C. The firmness was higher in tomato stored at 7 °C after 5 days, while at 37 °C the firmness decrease in 8%. Tomatoes stored at 22 °C showed a decrease of chlorophyll a and b, reaching the maximum lycopene (31.7 ± 1.5 mg/kg fresh weight) and carotenoids contents (118.7 ± 0.1 ?g/100 g fresh weight), while at 7 and 37 °C the chlorophyll a did not change during the storage. However, the vitamin C was higher in tomatoes stored at 7 and 37 °C. The antioxidant activity remains constant during the time of storage, regardless the temperature. The storage temperature of 22 °C not affected significantly (p < 0.05) the color and firmness of tomatoes, at the same temperature, the bioactive compounds (carotenoid, vitamin C, and antioxidant activity) presented highly correlated with the developments of the red color.

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