scholarly journals EFFECTS OF TOTAL SOLUBLE SOLIDS, PH AND SACCHAROMYCES CEREVISIAE DENSITY ON THE QUALITY OF LONGAN WINE

2020 ◽  
Vol 1 (35) ◽  
pp. 69-75
Author(s):  
Thu Thai Anh Le
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Citric Acid ◽  
Reducing Sugars ◽  
Quality Standards ◽  
Soluble Solids ◽  
Solid Concentration ◽  
Total Soluble Solids ◽  
Soluble Solid ◽  
Total Alcohol

Two trials were conducted to investigate the effects of total soluble solids, pH and Saccharomyces cerevisiae density on the quality of longan wine. Longan juice was added to sucrose and citric acid at  different concentrations to attain samples of total soluble solid concentration and pH in the range of 21 - 25oBrix and 4.0 – 4.6. All the samples were innoculated with Saccharomyces cerevisiae (initial populations of yeast raging from 105- 107 cells/ml). The results showed that the oBrix of 23%, with a pH of 4.3 and yeast density of 106 cells/ml was ideal to be applied in longan winemaking. After 7 days of fermentation, the amount of total alcohol of the end product was 13.87%, with 2.69% reducing sugars remaining, a pH of 3.61, and oBrix of 6.22%. Sensoryevaluation was found to meet consumers demand for quality and also, the sulfur dioxide and methanol concentration of the wine met the Quality Standards in Vietnam (QCVN 6-3:2010/BYT).

scholarly journals Development and Quality Evaluation of Banana Mushroom Blended Jam

2017 ◽  
Vol 60 (1) ◽  
pp. 11-18
Author(s):  
Ishfaq Ahmed ◽  
Mati Ullah Khan ◽  
Ihsan Mabood Qazi ◽  
Shermat Ullah Ullah ◽  
Arsalan Khan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Time ◽  
Quality Evaluation ◽  
Reducing Sugars ◽  
Storage Period ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Overall Acceptability

The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

scholarly journals TRINEXAPAC-ETHYL AS CHEMICAL RIPENING AGENT ON SWEET SORGHUM CROP

2019 ◽  
Vol 18 (2) ◽  
pp. 221-233
Author(s):  
RONALDO SILVA VIANA ◽  
BRUNO RAFAEL DE ALMEIDA MOREIRA ◽  
CELSO TADAO MIASAKI ◽  
GUSTAVO PAVAN MATEUS ◽  
ANDRÉ MAY
Keyword(s):  
Sweet Sorghum ◽  
Reducing Sugars ◽  
Growth Inhibitor ◽  
Suppressive Effect ◽  
Soluble Solids ◽  
System Response ◽  
Total Soluble Solids ◽  
Host Defense System ◽  
Chemical Ripening

Literary references on the quality of juice of sweet sorghum crop following chemical ripening agents spraying are rarely found up, mostly concerning to the trinexapac-ethyl. Accordingly, this article shares an unpublished content about chemically-induced physiological ripening on the sweet sorghum cv. CMSXS-646 by spraying trinexapac-ethyl before the crop flowering. A CO2-pressurized backpack sprayer, with flat spray nozzles, was employed to exogenously spray the plant growth inhibitor at 0.4, 0.8 and 1.6 l ha-1 on 90-days-old plants. Early after the crop harvesting, juice and lignocellulose samples were technologically assessed to total soluble solids, sucrose, purity, reducing sugars, total reducing sugars, fibers and yield of sugar. Sweet sorghum plants exposured to the trinexapacethyl at 0.4 and 0.8 l ha-1 produced juices with approximately 20.2 and 20.3 °Brix, 15.1 and 13.2% sucrose, 74.6 and 64.9% purity, as well as 107.7 and 98.2 kg t-1 sugar, respectively. Unlike, plants cultivated as control, juices with 21.0 °Brix, 16.0% sucrose, 76.9% purity and 118.0 kg t-1 sugar. Therefore, trinexapac-ethyl had suppressive effect on the quality of juice, mostly regarding to the total soluble solids and yield of sugar. Plants sprayed with trinexapac-ethyl at 1.6 l ha-1 developed the most fibrous stalks, as host-defense system response to stress induced on plant physiology. The conclusion is, therefore, that although does prejudices the quality of juice, making it unsustainable to the production of first-generation ethanol, trinexapac-ethyl as chemical ripening agent could lead the sweet sorghum cv. CMSXS-646, while lignocellulose renewable source, to the industrialization of cellulosic ethanol and bioelectricity.

scholarly journals INITIALLY STUDY ON THE FACTORS EVOLVING TO QUALITY OF SOURSOP JAM (Annona muricata L.)

2018 ◽  
Vol 1 (31) ◽  
pp. 65-71
Author(s):  
Phung Kim Nguyen ◽  
Huong Thi Diem Duong
Keyword(s):  
Citric Acid ◽  
Light Source ◽  
Water Solution ◽  
Sugar Concentration ◽  
Annona Muricata ◽  
Solid Concentration ◽  
B Values ◽  
Soluble Solid ◽  
Four Levels

The aim of study was to identify factors could affect the quality of product of  jam from soursop. The factors were investigated with three replications, each with four levels, as including: added flesh compared to juice/ water solution (30%; 35%; 40%; 45%), soluble solid concentration of juice (40; 45; 50; 55Bx), added pectin quantity (0,8%; 0,9%; 1,0%; 1,1%). The results showed that, when added to flesh fruit at a rate of 40%, produced a high sensory value with bright colors, corresponding to L *, a *, b * values is 31.95; 0.96 and 1.65 when measured with standard light source D65. The concentration of citric acid 0.2% and a sugar concentration of 50%, the product has the highest sensory value in terms of color, odor, taste and texture. Ratio of pectin 1.0% brought stable andsmooth structure.

Evaluasi Keragaan Beberapa Hibrida Semangka Koleksi Balai Penelitian Tanaman Buah Tropika

2019 ◽  
Vol 15 (2) ◽  
pp. 101-105
Author(s):  
Makful Makful ◽  
Kuswandi Kuswandi ◽  
Sahlan Sahlan ◽  
Mega Andini
Keyword(s):  
Skin Color ◽  
Sweet Taste ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Hybrid Breeding ◽  
Skin Thickness ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Soluble Solid ◽  
High Yielding Varieties

Hybrid breeding of watermelon has led to the formation of high-yielding varieties. The objectives of the research were to determine the performance of hybrid watermelon of the Indonesian Tropical Fruit Research Institute (ITFRI) collection and to evaluate the superiority of each hybrid. The research has been conducted at Sumani Experimental Garden, ITFRI, Solok, West Sumatera, from April to July 2016. The material used consisted of 19 cross combinations. The data from this descriptive study were presented in the form of averages and pictures. The results showed that the hybrids that were tested showed diversity in size, fruit skin color, flesh color, skin thickness and fruit sweetness. Hybrids with three excellent characters, i.e. medium fruit weight, high total soluble solids (TSS) value, and moderate rind thickness, were not yet obtained. Hybrids that had the superiority in term of sweet taste and shelf life were BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP and SGP × BT6. Keywords: hybrid, performance, total soluble solids, watermelon   ABSTRAK Pemuliaan hibrida pada semangka mengarah kepada pembentukan varietas berdaya hasil tinggi. Penelitian bertujuan untuk mengetahui keragaan hibrida semangka koleksi Balitbu Tropika dan untuk mengevaluasi keunggulan masing-masing hibrida Penelitian dilaksanakan di Kebun Percobaan Sumani, Balitbu Tropika, Solok, Sumatera Barat, dari bulan April sampai dengan Juli 2016. Materi yang digunakan terdiri dari 19 kombinasi persilangan. Data hasil penelitian deskriptif ini ditampilkan dalam bentuk rataan dan gambar. Hasil penelitian menunjukkan bahwa hibrida yang diuji memiliki keragaman dalam ukuran, warna kulit buah, warna daging buah, ketebalan kulit buah dan kemanisan. Belum ditemukan hibrida yang memiliki tiga karakter unggul, yang terdiri dari bobot buah sedang, total padatan terlarut (total soluble solid) tinggi, dan kulit buah agak tebal. Hibrida yang memiliki keunggulan berupa rasa manis dan tahan simpan adalah BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP dan SGP × BT6. Kata kunci: hibrida, keragaan, semangka, total padatan terlarut

scholarly journals Post-harvest quality of Campomanesia adamantium (Cambess.) O. Berg. in function of storage temperature

2020 ◽  
Vol 43 ◽  
pp. e48979
Author(s):  
Marília Assis do Santos ◽  
Alan Carlos Costa ◽  
Clarice Aparecida Megguer ◽  
Júlien da Silva Lima ◽  
Yasmin Giovanna Santos Carvalho ◽  
...  
Keyword(s):  
Visual Analysis ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Post Harvest ◽  
Fruit Species ◽  
Randomized Design ◽  
Soluble Solid

Brazil has a large variety of native and exotic fruit species, including the gabiroba, which can be sources of income for the population. The objective of this study was to evaluate the post-harvest behavior of gabiroba fruit by maturity stage and storage temperature. The fruits were divided into two lots and stored at temperatures of 6, 12, 24 and 30°C. The first batch was used for the physical and chemical analysis of acidity, soluble solids, firmness, percentage of green color, and visual analysis; this batch was composed of green and yellow-green fruit. The second lot was intended for breath analysis, composed of green, yellow-green, and yellow fruits. The experiment was conducted in a completely randomized design with five replications. Data were analyzed using descriptive statistics. Considering the evaluated characteristics, the gabiroba soluble solid/titratable acidity ratio values should be approximately 4.0 for the fruits to be considered acceptable for consumption. For the preservation of the post-harvest quality of gabiroba, it is indicated that the harvest is carried out at the green stage of maturation and that they are stored at a temperature of 6°C. The highest respiratory rates were observed in fruits harvested at the yellow stage, not being recommended its storage.

scholarly journals Performance of Saccharomyces cerevisiae Strains to Ferment Sugarcane Juice

2019 ◽  
Vol 31 (12) ◽  
pp. 2885-2890
Author(s):  
Pallavi S. Patil ◽  
Umesh B. Deshannavar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Content ◽  
Soluble Solids ◽  
Alcohol Production ◽  
Total Sugar Content ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Total Alcohol

In the present study, four Saccharomyces cerevisiae strains S. cerevisiae (NCIM 3200), S. cerevisiae (NCIM 3045), S. cerevisiae (baker′s yeast) and S. cerevisiae (EC1118) have been used and compared for their capability to ferment sugars from the juice of sugarcane (of variety CO 86032) for production of sugarcane wine. The growth pattern of each strain was studied followed by the fermentation at optimized conditions such as pH and temperature. The strains′ potential to produce sugarcane wine has been compared in terms of their sugar consumption, alcohol production, titrable acidity and volatile acidity production with respect to permissible amounts given by Indian Regulations. Saccharomyces cerevisiae (EC1118) performed better in fermentation among other compared Saccharomyces strains at the optimum temperature of 28 ºC, optimum pH 5, total soluble solids of 18 ºBrix and total sugar content of 185 g/L. Analysis of sugarcane wine fermented by Saccharomyces cerevisiae (EC1118) has pH, 3.57, total alcohol content, 13.55 ± 1.77 %, titrable acidity, 8.30 ± 0.01 g/L and volatile acidity, 0.84 ± 0.00 g/L. The overall acceptability from sensory analysis supports the above physico-chemical analysis results of sugarcane wine.

Genetics of qualitative characters in Tomato (Lycopersicon esculentum mill.)

2016 ◽  
Vol 1 (02) ◽  
pp. 179-181
Author(s):  
J. P. Singh
Keyword(s):  
Lycopersicon Esculentum ◽  
Winter Season ◽  
Summer Season ◽  
Soluble Solids ◽  
Additive Variance ◽  
Total Soluble Solids ◽  
Additive Component ◽  
Soluble Solid ◽  
Pedigree Selection ◽  
Qualitative Characters

Fifteen pure breeding line of Tomato (Lycopersicon esculentum Miller) were crossed with two tester. Genetic analysis was carried out to detect the epistasis and to estimate component of genetic variation for three qualitative traits. The epistasis was important for all the characters under study except total soluble solid in autumn – winter season. Significant estimate of both additive (D) and dominance (H) component were significant for number of seeds/fruit and number of loculs/ fruit for both the seasons except Total soluble Solids which is significant for additive variance in spring-summer season. The F value positive and significant for Total soluble solids showing isodirectional nature of dominance. Significance of additive component and F parameter showing increasing effect on the character indicating that pedigree selection would be effective for the improvement of such traits.

Studies on the histomorphology of leaf galls on Alstonia scholaris L. (Apocynaceae) induced by Pauropsylla tuberculata Crawford

2016 ◽  
Vol 1 (01) ◽  
pp. 65-70
Author(s):  
Om P. Datta ◽  
S. C. Datta
Keyword(s):  
Winter Season ◽  
Summer Season ◽  
Soluble Solids ◽  
Breeding Line ◽  
Additive Variance ◽  
Total Soluble Solids ◽  
Additive Component ◽  
Soluble Solid ◽  
Pedigree Selection ◽  
Number Of Seeds

Fifteen pure breeding line of Tomato (Lycopersicon esculentum Miller) were crossed with two tester. Genetic analysis was carried out to detect the epistasis and to estimate component of genetic variation for three qualitative traits. The epistasis was important for all the characters under study except total soluble solid in autumn – winter season. Significant estimate of both additive (D) and dominance (H) component were significant for number of seeds/fruit and number of loculs/ fruit for both the seasons except Total soluble Solids which is significant for additive variance in spring-summer season. The F value positive and significant for Total soluble solids showing isodirectional nature of dominance. Significance of additive component and F parameter showing increasing effect on the character indicating that pedigree selection would be effective for the improvement of such traits.

Note: The effect of Ethephon on the colour, composition and quality of mango (Mangifera indica, cv Kent) / Nota: Efecto del Ethephon sobre el color, la composición y la calidad del mango (Mangifera indica cv Kent)

1998 ◽  
Vol 4 (3) ◽  
pp. 199-205 ◽  
Author(s):  
A.R. Centurión Yah ◽  
S.A. González Novelo ◽  
J.A. Tamayo Cortés ◽  
J.J. Argumedo ◽  
E. Sauri Duch
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Reducing Sugars ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Ripe Fruit ◽  
Yellow Colour ◽  
General Acceptance

Mango cv Kent, as grown on the Yucatan Peninsula, despite its satisfactory ripening, pleasant flavour, correct pulp colour and general acceptance, shows a skin without the characteristic red- yellow colour of the regular ripe fruit; it remains green and this makes it slightly unattractive to the consumer. On the other hand, ethylene and some other components such as Ethephon, have been used to homogenize the ripening in many fruits and to improve its colour. This work shows the results of the effect of nine different treatments with Ethephon on the colour, composition and quality of mango cv Kent. Fruit was treated by immersion in solutions of Ethephon at three different concentrations (500, 1500 and 2000 ppm) and for three different lengths of times (3, 6 and 9 min). The colour improvement depended upon the concentration and time of the treatment with Ethephon. In general, it was found that treatment with Ethephon had a significantly posi tive effect on the colour of the mango skin, as it caused the degradation of chlorophyll, which gave the appearance of the characteristic yellow and red colours to 100% of the fruit treated with 2500 ppm. Treatments influenced significantly the chemical composition of the pulp, particularly the concentration of total soluble solids, reducing sugars, carotenoids, vitamin C and acidity. The best sensorial acceptance was obtained from treatments with 1500 ppm.

scholarly journals Yield and fruit quality of the blueberry cultivars Biloxi and Sharpblue in Guasca, Colombia

2016 ◽  
Vol 34 (1) ◽  
pp. 33-41 ◽  
Author(s):  
María Helena Cortés-Rojas ◽  
Paola Andrea Mesa-Torres ◽  
Carlos Mario Grijalba-Rativa ◽  
María Mercedes Pérez-Trujillo
Keyword(s):  
Crop Yield ◽  
Fruit Quality ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Individual Weight ◽  
Commercial Crop ◽  
The Individual

This study aimed to compare the crop yield and some quality-related aspects of the blueberry cultivars Biloxi and Sharpblue in a commercial crop located in Guasca (Colombia). This research was conducted between June and December of 2014, observing two lots with different plant ages at the start of the study: 20 months and 36 months. For 28 weeks, mature fruits were manually harvested and the accumulated yield per plant, the number of fruits, the diameter, the firmness and the total soluble solids (TSS) were determined. The yield of both cultivars was similar in the 20-month-old plants. The 'Sharpblue' 36-month-old plants had an accumulated yield that was 60% higher than that of the 'Biloxi' cultivar due to the fact that they produced a higher number of fruits. In addition, the Sharpblue fruits tended to present higher TSS values. Although both cultivars were similar in terms of firmness, 'Biloxi' stood out more than 'Sharpblue' in the 20-month-old plants. The individual weight and diameter of the fruits were similar for both cultivars.

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