scholarly journals The Effect of Post-Harvest Storage on the Physicochemical Properties and Phytochemical Content of Queen Garnet Plum

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 99
Author(s):  
Gethmini Kodagoda ◽  
Michael E. Netzel ◽  
Yasmina Sultanbawa ◽  
Tim O’Hare ◽  
Hung T. Hong
Keyword(s):  
Storage Temperature ◽  
Total Phenolics ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physiochemical Properties ◽  
Phytochemical Content ◽  
Prunus Salicina ◽  
Significant Difference ◽  
Storage Temperatures

The Queen Garnet Plum (QGP), a cultivar of Japanese plum (Prunus salicina Lindl.), was developed as a high anthocyanin plum in a Queensland Government breeding programme. Anthocyanins have been associated with various health attributes, including diabetes control, cardiovascular disease prevention and anti-inflammatory activity. This study was aimed at identifying the changes in physiochemical properties and important phytochemicals of QGP when stored under two storage temperatures. QGP from two growers were stored at 4 and 23 oC for 0, 4, 7, 10 and 14 days. At the end of each storage period the peel, outer flesh (up to 7 mm from the peel) and inner flesh were separated and analysed for chroma, total soluble solids (TSS) and titratable acidity (TA). The grower source had a significant effect on the measured parameters when considered as a covariate. Chroma values of the peel, inner and outer flesh were significantly (P < 0.05) different at 4 and 23 oC, after 14 days. There was no significant difference in the inner flesh TSS (IF-TSS) and outer flesh TSS (OF-TSS) between the different storage temperatures, but compared to day 0, after 14 days IF-TSS and OF-TSS were significantly (P < 0.05) lower. TA of the inner and outer flesh were significantly (P < 0.05) different at the two storage temperatures, but only the inner flesh TA was significantly (P < 0.05) different after 14 days. Further analysis is in progress for anthocyanins, total phenolics, carotenoids, folates and vitamin C. The current study indicates that QGP is climacteric and grower source, storage temperature and time as well as tissue can significantly affect the studied physicochemical parameters.

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.

scholarly journals Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

2021 ◽  
Vol 10 (6) ◽  
pp. e4110615446
Author(s):  
Edson Pablo da Silva ◽  
Flavio Augusto de Freitas ◽  
Elizângela Elena Nunes Carvalho ◽  
Luis Carlos Cunha Junior ◽  
Marcia Santos Lira de Freitas ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

scholarly journals POSTHARVEST BEHAVIOR OF GREEN AND WHITE ASPARAGUS

HortScience ◽  
1992 ◽  
Vol 27 (11) ◽  
pp. 1175g-1175
Author(s):  
A.R. Gonzalez ◽  
T. Wang ◽  
D.J. Makus ◽  
A. Mauromoustakos
Keyword(s):  
Ascorbic Acid ◽  
Total Phenolics ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Chlorophyll ◽  
Green Color ◽  
Total Chlorophyll Content ◽  
Respiration Rates ◽  
Significant Difference ◽  
Green Asparagus

Respiration and quality changes were measured in white and green asparagus stored at 20°C. Green asparagus had a higher respiration rate and weight loss than white. Respiration rates decreased and stabilized after 2 days storage in both green and white asparagus. Total phenolics and pulp pH were higher in green than in white asparagus. No significant difference was observed in titratable acidity. Total phenolics and pH decreased while titratable acidity increased during storage of both types of asparagus. Ascorbic acid levels were higher in green spears but soluble solids were higher in white spears. Both ascorbic acid and soluble solids decline during storage. Total chlorophyll content of green asparagus decreased during storage. White asparagus had little chlorophyll. Green color, measured by CDM –a values, followed the same pattern as total chlorophyll.

scholarly journals Farklı Derim Dönemlerinin Kısa ve Nötr Gün Çilek Çeşitlerinde Meyve Kalite Özellikleri ve Fitokimyasallar Üzerine Etkileri

2015 ◽  
Vol 3 (7) ◽  
pp. 545
Author(s):  
Onur Saraçoğlu ◽  
Mustafa Özgen
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Anthocyanin ◽  
Phytochemical Content

In this study, the effect of different harvest period on fruit quality and phytochemical properties of short and day neutral strawberries was investigated. For this purpose, two day-neutral ('Fern', 'Kabarl') and four short day ('Camorosa', 'Sweet Charlie', 'Rubygem' and 'Festival') strawberry varieties were harvested at three different harvest period. Harvested fruits were analysed 15 and 30 days intervals for short and day-neutral varieties. Pomological analysis such as fruit size, firmness, fruit weight, titratable acidity (TA), total soluble solids (TSS), pH and total anthocyanin, total phenolic content and antioxidant capacity were studied. Results of the present study indicated that fruits from later harvest periods displayed smaller fruit size, lower pH and TSS content but higher TA and fruit firmness. Also, both short and day neutral varieties have higher phytochemical content at later harvest period in terms of total phenolics, total anthocyanin and antioxidant capacity.

scholarly journals Harvest Date Effects on Maturity, Quality, and Storage Disorders of `Honeycrisp' Apples

HortScience ◽  
2005 ◽  
Vol 40 (1) ◽  
pp. 164-169 ◽  
Author(s):  
Christopher B. Watkins ◽  
Mustafa Erkan ◽  
Jacqueline F. Nock ◽  
Kevin A. Iungerman ◽  
Randolph M. Beaudry ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Titratable Acidity ◽  
Harvest Date ◽  
Soluble Solids ◽  
Harvest Dates ◽  
Wide Range ◽  
Soft Scald ◽  
And Storage ◽  
Storage Temperatures ◽  
Storage Disorders

`Honeycrisp' is a new apple [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] cultivar that has been planted extensively in North America, but the storage disorders soggy breakdown and soft scald have resulted in major fruit losses. The effects of harvest date and storage temperature on fruit quality and susceptibility of fruit to these disorders have been investigated in Michigan, New York, and Maine. Internal ethylene concentrations were variable over a wide range of harvest dates, and a rapid increase in autocatalytic ethylene production was not always apparent. The starch pattern index, soluble solids content, titratable acidity and firmness also appear to have limited use as harvest indices. Development of soggy breakdown and soft scald is associated with later harvest dates and storage of fruit at temperatures of 0 to 0.5 °C compared with higher storage temperatures. It is recommended that `Honeycrisp' be stored at 3 °C, although storage disorders still can occur at this temperature if fruit are harvested late. In addition, greasiness development may be worse at higher storage temperatures.

scholarly journals Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 219
Author(s):  
Francisco J. Salar ◽  
Vicente Agulló ◽  
Cristina García-Viguera ◽  
Raúl Domínguez-Perles
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Stevia Rebaudiana ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Phytochemical Content ◽  
Life Study ◽  
Alternative Sweetener ◽  
Functional Beverages ◽  
Physicochemical Features

The consumption of sugar-sweetened beverages has been related with the risk of cardiovascular diseases and other pathophysiological situations, such as obesity or diabetes mellitus. Given the increasing awareness on this fact, food industries are developing new products to reduce the amount of added sugar in development of food products development. Accordingly, in the present work, new functional beverages, constituting a dietary source of bioactive phenolics and supplemented with stevia or sucrose, were designed in order to study the influence of the sweetener during processing and shelf-life. This study is of critical for the informed selection of the sweetener based on its effect on the final phytochemical profile of beverages, especially taking into consideration that there are no previous studies on Stevia rebaudiana. Physicochemical features and phytochemical composition, as well as stability of the different beverages concerning these parameters, were evaluated for 90 days during storage under different conditions (refrigeration (4 °C) and room temperature (25 °C) under light or darkness conditions). Physicochemical parameters (pH, titratable acidity, total soluble solids, and color) did not display statistically significant differences between beverages. Storage temperature was the greatest determinant affecting the stability of all the analyzed bioactive compounds (vitamin C, anthocyanins, and flavanones). The main difference between sweeteners was observed in flavanones, which exhibited a higher loss during storage under day light conditions when stevia was added instead of sucrose. In addition, the juices’ colors were rather stable, keeping a reddish coloration and natural appearance throughout the shelf life. Hence, stevia could be considered as an alternative sweetener by the beverage industry.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

scholarly journals Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

Revista CERES ◽  
2013 ◽  
Vol 60 (6) ◽  
pp. 833-841 ◽  
Author(s):  
Danielle Fabíola Pereira Silva ◽  
Mariana Rodrigues Ribeiro ◽  
José Osmar da Costa e Silva ◽  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Mass Loss ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Minas Gerais ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Co2 Production

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

scholarly journals Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

2018 ◽  
Vol 39 (2) ◽  
pp. 565 ◽  
Author(s):  
Agda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha ◽  
Wellinghton Alves Guedes ◽  
George Alves Dias ◽  
José Franciraldo de Lima
Keyword(s):  
Relative Humidity ◽  
Raw Materials ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Fruit Maturation ◽  
Chlorella Sp ◽  
Randomized Design ◽  
Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

scholarly journals Quality of Tomato (Solanum lycopersicum L.) Due to Grafting in Solanaceae of Different Species

2019 ◽  
Vol 11 (3) ◽  
pp. 188
Author(s):  
João Lucas Moraes Vieira ◽  
Rogério Eiji Hanada
Keyword(s):  
Block Design ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Control Treatment ◽  
Tomato Cultivar ◽  
Tomato Crop ◽  
Significant Difference ◽  
Four Blocks

The present work had as objective to evaluate the physical-chemical characteristics of commercial tomato fruits grafted on different solanaceous species. The experiment was conducted in a greenhouse, in a randomized complete block design, with four blocks and six treatments, being the rootstocks: cocona (Solanum sessiliflorum); two cultivars of eggplant (Solanum aethiopicum), Long Light Green and Big Hill; jurubeb&atilde;o (Solanum lycocarpum) and jurubeba juna (Solanum stramonifolium), grafted with the tomato cultivar Santa Cruz Kada, and the control treatment was represented by the self-grafted tomato. Three consecutive harvests were spaced seven days after the production stabilization, and the characteristics fruits analyzed were Total Soluble Solids (&ordm;Brix), pH, Titratable Acidity (percentage of citric acid) and TSS/TA. A statistically significant difference was found in the Tukey&rsquo;s test at 5% probability in the titratable acidity, pH and fruit pulp flavor, among the evaluated treatments, while the soluble solids content did not differ between treatments in any of the harvests, but the values remained within the considered adequate for the tomato in natura in the current literature. There was a decrease in fruit flavor in all treatments, and fruit pH drop in all treatments with the exception of jurubeb&atilde;o, with the advancement of plant age, while the titratable acidity had an inverse behavior. The evaluated rootstocks can be used in the tomato crop, without prejudice to the quality of the tomato fruit produced.

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