Volatile Compounds and Physicochemical Quality of Four Jabuticabas (Plinia sp.)

The jabuticaba is a native Brazilian fruit that has aroused worldwide interest in terms of its nutritional composition and biological activity. However, research on the profile of volatile compounds (VOCs) emitted by these fruits is rare. This study presents the first identification of VOCs from four jabuticaba species. The aim of the study was to characterize the aromatic profile of the following species: ‘Sabará’ (Plinia jaboticaba), ‘Escarlate’ (Plinia phitrantha × Plinia cauliflora), ‘Otto Andersen’ (Plinia cauliflora), and ‘Esalq’ (Plinia phitrantha). The analysis was performed by headspace solid-phase microextraction combined with gas chromatography/mass spectrometry (SPME-GC-MS). Multivariate analysis techniques applying the partial least squares-discriminant analysis (PLS-DA) and heatmap were used to compare the results. Fruit quality parameters were determined in terms of fresh mass (g), skin color, soluble solids, and titratable acidity. A total of 117 VOCs was identified including terpenoids, esters, alcohols, aldehydes, alkanes, ketones, and carboxylic acids, with 36 VOCs common to all four species. Terpenes were the majority for all jabuticabas with smaller contributions from other volatile classes, especially β-cubebene, β-elemene, and D-limonene for the ‘Otto Andersen’ jabuticaba.

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Fruit quality of ‘Eva’ e ‘Princesa’ apples grown under nitrogen fertigation in semiarid climate

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v19n10p967-972 ◽

2015 ◽

Vol 19 (10) ◽

pp. 967-972 ◽

Cited By ~ 1

Author(s):

João M. de S. Miranda ◽

Ítalo H. L. Cavalcante ◽

Inez V. de M. Oliveira ◽

Paulo R. C. Lopes ◽

Joston S. de Assis

Keyword(s):

Fruit Quality ◽

Skin Color ◽

Titratable Acidity ◽

Soluble Solids ◽

Economic Viability ◽

Fruit Firmness ◽

Fruit Characteristics ◽

Apple Cultivars ◽

Fruit Mass

ABSTRACTThe production of high quality fruits is a necessary factor for the adaptation and production of plant species with economic viability. Thus, an experiment was conducted from July 2012 to January 2013 to evaluate the fruit quality of the ‘Eva’ and ‘Princesa’ apple cultivars as a function of nitrogen fertilization in Petrolina, PE, Brazil. The experimental design consisted of randomized blocks, with treatments distributed in a factorial arrangement 2 x 4, corresponding to apple cultivars (Eva and Princesa) and nitrogen doses (40; 80; 120 and 160 kg of N ha-1), with four replications and three plants in each plot. The fruit characteristics, such as fruit mass, skin color (luminosity, chromaticity, and colour angle), size (width and length), pulp firmness, titratable acidity (TA), soluble solids (SS) and the SS/TA ratio, were recorded. Nitrogen doses do not affect fruit quality of studied apple cultivars. The fruit quality attributes are different between apple cultivars: fruit firmness, SS/TA ratio, fruit mass and fruit diameter are superior for Princesa cultivar, while the fruit length for Eva cultivar is superior.

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

Agriculture ◽

10.3390/agriculture11090892 ◽

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.

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Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties

Coatings ◽

10.3390/coatings8090318 ◽

2018 ◽

Vol 8 (9) ◽

pp. 318 ◽

Cited By ~ 6

Author(s):

Monserrat Escamilla-García ◽

María Rodríguez-Hernández ◽

Hilda Hernández-Hernández ◽

Luis Delgado-Sánchez ◽

Blanca García-Almendárez ◽

...

Keyword(s):

Shelf Life ◽

Volatile Compounds ◽

Skin Color ◽

Antimicrobial Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

Economic Role ◽

Color Changes ◽

Oxidized Starch ◽

Active Coating

Papaya production plays an important economic role in Mexico’s economy. After harvest, it continues to ripen, leading to softening, skin color changes, development of strong aroma, and microbial spoilage. The objective of this work was to apply an active coating of chitosan–starch to increase papaya shelf life and to evaluate physicochemical and antimicrobial properties of the coating. Papaya surfaces were coated with a chitosan-oxidized starch (1:3 w/w) solution and stored at room temperature (25 ± 1 °C) for 15 days. Variables measured were color, titratable acidity, vitamin C, pH, soluble solids, volatile compounds by gas chromatography, texture, homogeneity by image analysis, and coating antimicrobial activity. At the end of the storage time, there were no significant differences (p > 0.05) between coated and uncoated papayas for pH (4.3 ± 0.2), titratable acidity (0.12% ± 0.01% citric acid), and soluble solids (12 ± 0.2 °Bx). Papaya firmness decreased to 10 N for coated and 0.5 N for uncoated papayas. Volatile compounds identified in uncoated papaya (acetic acid, butyric acid, ethyl acetate, ethyl butanoate) are related to fermentation. Total microbial population of coated papaya decreased after 15 days, whereas population of uncoated papaya increased. This active coating permitted longer shelf life of papaya than that of the uncoated fruit.

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Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in ‘Orin’ Apples (Malus domestica) at Different Ripening Stages

Molecules ◽

10.3390/molecules26040807 ◽

2021 ◽

Vol 26 (4) ◽

pp. 807

Author(s):

Shunbo Yang ◽

Zhipeng Meng ◽

Yanan Li ◽

Rongxin Chen ◽

Yazhou Yang ◽

...

Keyword(s):

Organic Acids ◽

Volatile Compounds ◽

Solid Phase ◽

Soluble Sugars ◽

Titratable Acidity ◽

Fruit Weight ◽

Physiological Characteristics ◽

Gas Chromatography Mass Spectrometry ◽

Apple Cultivar ◽

Ripening Stages

‘Orin’ is a popular apple cultivar, which has a yellow-green appearance, pleasant taste, and unique aroma. However, few studies on the fruit quality characteristics of ‘Orin’ apples have been reported before. In this study, changes of the physiological characteristics were measured at different ripening stages, and the soluble sugars and organic acids were determined by high-performance liquid chromatography (HPLC). Volatile compounds were identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). During the fruit ripening, the ‘Orin’ apple fruit weight, size, and total soluble solid were gradually increased by contrast with the titratable acidity, and the firmness decreased. The content of four soluble sugars reached the maximum at the 180 days after full bloom (DAFB) stage. Malic acid was measured as the most abundant organic acid in ‘Orin’ apples. Ethyl butyrate, hexyl propanoate, hexyl acetate and butyl acetate belonging to esters with high odor activity values (OAVs) could be responsible for the typical aroma of ‘Orin’ apples. The aim of this work was to provide information on the flavor characteristics of ‘Orin’ apples and promote this apple cultivar for marketing and processing in the future.

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Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability

Food Science and Technology International ◽

10.1177/1082013209350351 ◽

2009 ◽

Vol 15 (5) ◽

pp. 481-493 ◽

Cited By ~ 7

Author(s):

R. Altisent ◽

G. Echeverría ◽

I. Lara ◽

M.L. López ◽

J. Graell

Keyword(s):

Shelf Life ◽

Volatile Compounds ◽

Principal Component ◽

Titratable Acidity ◽

Quality Parameters ◽

Sensory Attributes ◽

Soluble Solids ◽

Oxygen Storage ◽

Low Oxygen ◽

Maturity Stages

The aim of this work was to estimate shelf-life potential and understand quality characteristics of ‘Golden Reinders’ apples during ripening after storage under ultra low oxygen (ULO) atmosphere. Fruits, corresponding to two different maturity stages (147 and 155 dafb), were kept at 1 °C in ULO atmosphere (1 kPa O2: 1 kPa CO2) for seven months and subsequently kept at 1 °C in regular air for up to 28 days. Sub-batches were removed weekly and transferred to 20 °C, so that the shelf-life periods at room temperature were 28, 21, 14, 7, and 0 days. Fruit from both maturity stages showed firmness and soluble solids content (SSC) values above the minimum commercial requirements for this variety throughout the post-storage ripening period. However, only earlier harvested fruit maintained high levels of titratable acidity (TA). Production of aroma volatile compounds was low for shorter ripening periods, though it increased progressively as ripeness advanced. Principal component analysis showed the variables that positively influenced acceptability were: octyl acetate, hexyl octanoate, butyl propanoate, propyl pentanoate, and 6-methyl-5-hepten-2-one as aroma volatile compounds; SSC, TA, firmness, and epidermis colour (Hue) as physicochemical parameters; and sourness and sensory firmness as sensory attributes. From a general overview, the optimum shelf-life period for ‘Golden Reinders’ apples would be between 7 and 14 days for both maturity stages.

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Quality parameters of tomatoes submitted to different doses of gamma radiation

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.16817 ◽

2018 ◽

Vol 21 (0) ◽

Cited By ~ 1

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.

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Effect of Radiofrequency Heating on the Quality of ‘Fuyu’ Persimmon Fruit as a Treatment for Control of the Mexican Fruit Fly

HortScience ◽

10.21273/hortsci.42.1.125 ◽

2007 ◽

Vol 42 (1) ◽

pp. 125-129 ◽

Cited By ~ 18

Author(s):

Maria E. Monzon ◽

Bill Biasi ◽

Elizabeth J. Mitcham ◽

Shaojin Wang ◽

Juming Tang ◽

...

Keyword(s):

Skin Color ◽

Titratable Acidity ◽

Fruit Fly ◽

Soluble Solids ◽

Internal Quality ◽

Anastrepha Ludens ◽

Diospyros Kaki ◽

Mexican Fruit Fly ◽

Persimmon Fruit

The external and internal quality of ‘Fuyu’ persimmon fruit (Diospyros kaki L.) was evaluated after heating with radiofrequency (RF) energy to 48, 50, or 52 °C, holding at the target temperatures for durations ranging from 0.5 to 18 minutes, hydrocooling, and ripening at 20 °C for 12 days. These treatment conditions were identified for control of third instar Mexican fruit fly larvae (Anastrepha ludens). The treatments had no commercially significant effect on firmness, soluble solids content, titratable acidity, or weight loss of the fruit. RF-treated persimmon fruit attained a deeper orange–red skin color than control fruit. There was a greater incidence of slight to moderate flesh browning in fruit heated to 50 and 52 °C as compared with 48 °C. Calyx browning increased slightly in all RF-treated fruit and was the highest in the longer treatments at each temperature. Heating persimmon fruit with RF to 48 °C and then holding for 6 or 12 minutes showed the least damage, and the latter treatment was longer than should be required for a quarantine treatment against the third instar Mexican fruit fly. Holding persimmons for 6.6 minutes at 48 °C should provide control of the Mexican fruit fly and maintain fruit quality. Confirmation tests with infested fruit should be conducted.

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Potential for Increasing Southern Highbush Blueberry Flavor Acceptance by Breeding for Major Volatile Components

HortScience ◽

10.21273/hortsci.48.7.835 ◽

2013 ◽

Vol 48 (7) ◽

pp. 835-843 ◽

Cited By ~ 12

Author(s):

Jessica L. Gilbert ◽

Michael L. Schwieterman ◽

Thomas A. Colquhoun ◽

David G. Clark ◽

James W. Olmstead

Keyword(s):

Volatile Compounds ◽

Developmental Stages ◽

Titratable Acidity ◽

Vaccinium Corymbosum ◽

Harvest Date ◽

Soluble Solids ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Highbush Blueberry ◽

Southern Highbush

Previously, when selecting for flavor in the University of Florida southern highbush blueberry (SHB, Vaccinium corymbosum L. hybrids) breeding program, sugar/acid ratios and breeder preference were the only factors considered. A more precise method of evaluating flavor would include volatile compounds that may also contribute to the flavor experience. Therefore, volatile profiles of five SHB cultivars (Farthing, FL01-173, Scintilla, Star, and Sweetcrisp) were compared using gas chromatography–mass spectrometry. All cultivars were harvested on four separate dates within the harvest season, and fruit from each cultivar were also harvested at four developmental stages on the first harvest date. Among the cultivars, soluble solids content and volatile production tended to increase with fruit maturity, whereas titratable acidity decreased. All volatile components were more variable than measures of sugars and acids during the harvest season. Many of the volatiles present varied significantly between harvest dates, resulting in significant genotype × environment interactions during the harvest season. A closer examination of linalool, trans-2-hexenol, trans-2-hexenal, hexanal, and 1-penten-3-ol, five volatile compounds commonly associated with blueberry flavor, showed cultivar, developmental stage, and harvest date differences for each volatile. ‘Star’ experienced the least variation through the harvest period.

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Fruit Quality Indices in Eight Nance [Byrsonima crassifolia (L.) H.B.K.] Selections

HortScience ◽

10.21273/hortsci.39.5.1070 ◽

2004 ◽

Vol 39 (5) ◽

pp. 1070-1073 ◽

Cited By ~ 8

Author(s):

Raúl Medina-Torres ◽

Samuel Salazar-García ◽

José Roberto Gómez-Aguilar

Keyword(s):

Fruit Quality ◽

Skin Color ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Alcoholic Beverages ◽

Quality Indices ◽

Tropical Fruit ◽

Total Soluble Solids ◽

Byrsonima Crassifolia

Nance [Byrsonima crassifolia (L.) HBK.] is a tropical fruit cultivated along the coastal areas of Mexico. Nance consumption has increased due to its versatility, as it can be used as fresh fruit, refreshments, and alcoholic beverages and also for preparing fruit rolls, bottled drinks, jellies, syrup, ice cream, and cakes. However, the broad variation in fruit quality parameters, like juice acidity, total soluble solids, skin color, and size, seems to limit its use. Since fruit quality can be influenced by the parameter used, multivariate canonical discriminant analysis (CDA) was used to discriminate among nance selections. The objective of this study was to find the best quality indices using physical and chemical fruit characteristics from eight nance selections cultivated in the state of Nayarit, Mexico. Six physical and five chemical variables of fruit quality were studied to determine the relative contribution of each variable to the discrimination between nance selections. Two canonical discriminant functions (CDF1 and CDF2) explained >80% of the accumulated variation among nance selections. The total soluble solids (TSS) to titratable acidity (TA) ratio was dominant on the CDF1 (standardized canonical coefficient = 2.46), therefore, this ratio could be used as the best quality index to select nance fruit. The following TSS to TA values are proposed to classify the nance selections studied: a) 5.1 to 8 as sour fruit (Sour-small and Purple selections), b) 8.1 to 10 as sweet-sour fruit (Conical, Improved, Sweet-sour-1, Sweet-sour-2, and Sweet-sour-3 selections), and c) >10 as sweet fruit (Sangunga selection).

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

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v3i1.65 ◽

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

Acerola or west indian cherry (Malpighia emarginata 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 Paraná, 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. DOI: http://dx.doi.org/10.14685/rebrapa.v3i1.65

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