scholarly journals The relationship between the chemical composition and taste of strawberries

2021 ◽  
pp. 52-59
Author(s):  
Z. I. Arifova ◽  
A. V. Smykov
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Total Sugar ◽  
Biologically Active ◽  
Total Sugar Content ◽  
Fruit Flavor ◽  
The Relationship ◽  
Acid Index

The results of the evaluation of promising 24 cultivars and 6 forms of garden strawberries by their chemical composition (contents of ascorbic acid, titrated acid, sugars, dry substances, monosaccharides, the level of the sugar-acid coefficient) and the taste qualities of the fruits are presented to identify sources of high taste qualities and high content of biologically active substances. Seven cultivars and forms (Aidarina, Assol, Zarina, Efsane 3-15 Atlantida × Uniol, 12-15 Sunrise × Hercules, 25-15 Jantarnaja × Zenga Zengana) with a high fruit flavor (4.8-5.0 points);  six cultivars (Aidarina, Assol, Atlantida, Bagryana, Zarina, Present) with an increased content of ascorbic acid (76.1-85.4 mg/100 g);  eight cultivars and forms (Bagryana, Hercules, Krymskaya Remontantnaya, Luiza, Sanika, Honey, 3-15 Atlantida × Uniol, 14-15 Sunrise × Clery) with high titratable acidity (1.1-1.2%);  five cultivars (Aidarina, Albion, Bagryana, Zarina, Rusanovka) with optimal total sugar content (7.5-9.8%);  four cultivars (Albion, Bagryana, Krymskaya Remontantnaya, Uniol) with a high amount of dry matter (10.6-17.3 %);  seven cultivars and forms (Assol, Albion, Zarina, Krymskaya Rannaya, Rusanovka, 13-15 Sunrise × Zenga Zengana, 14-15 Sunrise × Clery, 25-15 Jantarnaja × Zenga Zengana) with a high sugar-acid index (8.0-11.9). The lowest variability (8.2-16.7%) was characterized by such signs as the taste of fruits and the content of total sugar, titrated acidity, and the highest (18.3-25.0%) - the content of ascorbic acid, solids, and the sugar-acid index. The most significant correlation between the sugar-acid coefficient and the biochemical parameters of strawberry fruits was revealed.

scholarly journals Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)

2014 ◽  
Vol 57 (4) ◽  
pp. 507-521 ◽  
Author(s):  
Joanna Ostrzycka ◽  
Marcin Horbowicz ◽  
Włodzimierz Dobrzański ◽  
Leszek S. Jankiewicz ◽  
Jan Borkowski
Keyword(s):  
Chemical Composition ◽  
Oxalic Acid ◽  
Dry Matter ◽  
Nutritive Value ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Total Sugar ◽  
Ripe Fruit ◽  
Total Sugar Content ◽  
The Given

Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g<sup>-1</sup> in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g<sup>-1</sup>, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g<sup>-1</sup>.

scholarly journals Composition of Four Potato Cultivars in Relation to Cold Storage and Reconditioning

1995 ◽  
Vol 5 (3) ◽  
pp. 250-253 ◽  
Author(s):  
James A. Okeyo ◽  
Mosbah M. Kushad
Keyword(s):  
Ascorbic Acid ◽  
Specific Gravity ◽  
Cold Storage ◽  
Soluble Protein ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Dry Weight ◽  
Total Sugar ◽  
The Other ◽  
Total Sugar Content

`Atlantic', `BelRus', `Kennebec', and `Superior' potatoes (Solarium tuberosum L.) were evaluated for ascorbic acid, soluble protein, and sugar content (reducing and nonreducing) at harvest, after 6 weeks of storage at 3C, and after 2 weeks of reconditioning at 25C. At harvest, ascorbic acid and soluble protein contents varied among the cultivars, with `Superior' containing the highest ascorbic acid (154 mg/100 g dry weight) and soluble protein content (46.4 mg·g−1 dry weight). Cold storage resulted in a drastic reduction (±50%) in ascorbic acid content in all four cultivars. Ascorbic acid also decreased during reconditioning of tubers, but the reduction was less than during cold storage. In contrast, soluble protein contents were not influenced significantly by cold storage or reconditioning, except for `BelRus' and `Kennebec', which had less protein after reconditioning. At harvest, glucose, fructose, and sucrose contents were at similar levels in all cultivars, except for fructose in `Kennebec', which was more than 2-fold higher. `Kennebec' also had a significantly lower specific gravity than the other cultivars. However, unlike the other cultivars, reconditioning of `Kennebec' tubers did not affect its specific gravity or total sugar content. Data suggest that `Kennebec's' poor processing quality may have resulted from a combination of low specific gravity and high total sugar content.

scholarly journals Chemical and Sensory Characterisation of Two Rubus rosifolius (Red Raspberry) Varieties

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Theresa F. Rambaran ◽  
Camille S. Bowen-Forbes
Keyword(s):  
Sensory Analysis ◽  
Sugar Content ◽  
Value Added ◽  
Titratable Acidity ◽  
Biologically Active ◽  
Total Phenolic ◽  
Total Sugar Content ◽  
Phenolic Contents ◽  
Functional Value ◽  
Berry Fruits

Raspberries are economically important fruits, being highly valued for their taste and medicinal properties. Prior to our recent finding, the occurrence of different varieties of Rubus rosifolius growing in Jamaica had not been previously reported. Upon close observation of the plants, differences in various physical features pointed to the existence of two distinct plant morphotypes, which were described as Red “R” and Wine Red “WR.” With an aim to determine which variety may be more favourable for value-added food production, we undertook their physicochemical and sensory analysis. This characterisation led to the rationalisation of the differences in the perceived sensory properties of these biologically active fruits. Total phenolic content was determined using the Folin-Ciocalteu reagent assay, and the identification and quantification of anthocyanins were done via HPLC-MS and HPLC-UV, respectively. Proximate and physicochemical analyses were also carried out. The findings of the analyses were associated with those of a consumer sensory analysis. The WR fruits had a greater quantity of the deep red anthocyanin, cyanidin-3-glucoside (66.2 mg/100 g FW), and a significantly lower lightness value. They also received a significantly higher sweetness score, which is associated with their higher total sugar content (4.8 g/100 g) and maturity index (6.7). The R fruits had a higher quantity of the orange-coloured pelargonidin-3-rutinoside (17.2 mg/100 g FW) and significantly higher titratable acidity (1.3 g citric acid/100 mL), the latter being associated with its significantly more sour taste. The high total phenolic contents suggest a health-functional value of these R. rosifolius berry fruits. Our findings, which revealed that the WR variety was the preferred choice among consumers, may be used to guide future product-development endeavours of these commercially valuable fruits.

scholarly journals Effect of different stages of maturity and postharvest treatments on quality and storability of pineapple

2016 ◽  
Vol 12 (2) ◽  
pp. 251-260 ◽  
Author(s):  
SI Kamol ◽  
J Howlader ◽  
GC Sutra Dhar ◽  
M Aklimuzzaman
Keyword(s):  
Dry Matter ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Matter Content ◽  
Total Sugar ◽  
Dry Matter Content ◽  
Edible Portion ◽  
Total Sugar Content ◽  
Total Titratable Acidity

A study was undertaken to evaluate the effects of different maturity stages and postharvest treatments on the storage behavior of Pineapple fruits. Two distinct maturity stages viz., premature (30 days before attaining optimum maturity) and optimum mature fruits were harvested and placed in the laboratory room. On the same day six postharvest treatments viz., control, preserved in unperforated polyethylene bag, tilt, 100 ppm NAA, 200 ppm NAA, and 300 ppm NAA were assigned to that fruits. The two-factor experiment was laid out in a completely randomized design with three replications. There was significant variation between two maturity stages and among different treatments in relation to fruit characteristics. At 18 days of storage, premature fruits contained the maximum shelf-life (19.33 days), total weight loss (16.00%), moisture content (92.66%), total titratable acidity (0.77%), ascorbic acid content (17.49 mg/100g fruit) while the minimum (14.5 days), (14.67%), (90.66%), (0.68%), (9.75 mg/100g fruit) in optimum mature fruits, respectively. On the other hand, optimum mature fruits had higher dry matter content (14.78%), edible portion (67.77%), TSS (16.03%), pulp to peel ratio (2.56), total sugar content (13.5%) while these were minimum (12.57%), (65.16%), (14.43%), (2.37), (10.56%) in pre mature fruits, respectively. The fruits treated with 100 ppm NAA treatment showed the highest shelf life (22.83 days), pulp to peel ratio (2.94), total titratable acidity (0.67%), ascorbic acid content (16.78 mg/100g fruit pulp) and the lowest was in total sugar content (10.96%). Fruits treated with unperforated polythene bag gave the maximum edible portion (71.72%), moisture content (88.3%), and the minimum were in weight loss (3.42%), dry matter content (11.7%), TSS (14.68%). On the other hand, fruits with 5% tilt treatment showed the minimum total titratable acidity (0.58%) and ascorbic acid content (12.28 mg/100 g fruit pulp). Fruits with control represented the highest weight loss (19.135%), dry matter content (13.7%), total sugar content (12.75%) and the lowest were in shelf life (12.66 days), edible portion (60.098%), pulp to peel ratio (1.93). Among the treated and untreated fruits, unperforated polyethylene bag and 100 ppm NAA treatment exhibited better storage performance.J. Bangladesh Agril. Univ. 12(2): 251-260, December 2014

scholarly journals Effect of biodegradable nonwoven covers on yield and chemical composition of overwintering onion

Italus Hortus ◽  
2020 ◽  
Vol 27 ◽  
pp. 41-54
Author(s):  
Andrzej Kalisz ◽  
Agnieszka Sękara ◽  
Andrzej Jurkow ◽  
Aneta Grabowska
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Open Field ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Dry Weight ◽  
Vegetable Crops ◽  
Marketable Yield ◽  
Total Sugar Content ◽  
Onion Bulbs

Floating row covers are important pre-harvest factors for maximizing the yield of vegetable crops grown under open-field conditions. It is necessary to replace oil-based nonwoven covers with biodegradable ones that are environmentally friendly. The aim of this study was to investigate the effects of biodegradable nonwoven covers, made of aliphatic-aromatic copolyesters, with or without fatty acid dimers (SB20/13, SB21/13, and SB28/13), on yield and chemical composition of ‘Glacier’ and ‘Swift’ winter onions. In the first experiment, we observed a higher total marketable yield and higher harvest index for onions covered with SB21/13 (by 24% and 3%, respectively) when compared to the control (polypropylene nonwoven). The SB20/13 cover significantly decreased mean bulb weight by 15.3% than in control. Bulbs harvested from the plots covered with SB21/13 had lower dry weight by 3.2-3.7% and those covered with SB28/13 showed the lowest L-ascorbic acid content when compared to all other treatments (by 6.3-10.3%). The lowest total sugar content was found in control onion bulbs, but it was significantly different only from bulbs covered by SB20/13, which had more sugar by 10.6%. In the second experiment, plants covered with the SB28/13 had a 1 st grade yield of onions higher by 47% than that of the control. The highest mean bulb weight was obtained from plants covered with the SB21/13 nonwoven. Covering with nonwovens caused a decrease in dry weight (SB20/13 and SB21/13, by 1.3-1.7%, respectively) and L-ascorbic acid (all nonwovens, by 15.6% for SB21/13 up to 22% for SB20/13) in onion bulbs in comparison to the control. Since the tested biodegradable nonwovens covers did not cause any decrease in the yield of winter onions compared to polypropylene nonwovens, the former appear to be a suitable environmental-friendly solution for the open-field cultivation of this important vegetable crop.

scholarly journals Postharvest Quality and Ripening of Dwarf Brazilian Bananas (Musa sp.) after X-ray Irradiation Quarantine Treatment

HortScience ◽  
2007 ◽  
Vol 42 (1) ◽  
pp. 130-134 ◽  
Author(s):  
Marisa M. Wall
Keyword(s):  
Sugar Content ◽  
Titratable Acidity ◽  
Total Sugar ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Sucrose Hydrolysis ◽  
X Ray ◽  
Total Sugar Content ◽  
Musa Sp ◽  
Proximal Half

Fruit quality and ripening of Dwarf Brazilian bananas (Musa sp., group AAB) were determined after x-ray irradiation for disinfestation of quarantine pests. The proximal and distal hands from winter- and summer-harvested bunches were treated with irradiation doses of 0, 200, 400, 600, or 800 Gy, stored for 7 days at 14 °C, and ripened at 20 °C. Irradiation did not extend banana shelf life or affect soluble solids content, but titratable acidity decreased with increasing dose. Starch and total sugar concentrations were similar for control and irradiated fruit at all doses. However, sucrose contents decreased linearly as dose increased, whereas glucose and fructose concentrations increased, indicating an acceleration of sucrose hydrolysis in treated bananas. Irradiation retarded peel softening but not pulp softening for winter-harvested fruit and had a minimal effect on peel and pulp firmness of summer-harvested fruit. For irradiated fruit, the respiratory climacteric rates decreased relative to control fruit, but CO2 and ethylene production increased 1 day after irradiation stress. Proximal fruit (more mature) had higher respiration rates and produced more ethylene than distal fruit (less mature) after irradiation, but differences in physiological maturity between hands did not affect soluble solids, titratable acidity, starch, or total sugar content of ripe fruit. Bananas from distal hands treated with 800 Gy irradiation developed peel injury when harvested in either the winter or summer months. Summer-harvested fruit also were damaged at the 600-Gy dose for distal fruit only. Treatment of fruit from the proximal half of bunches at doses ≤600 Gy would ensure visual quality while providing quarantine security for Dwarf Brazilian bananas.

Studies on physico-chemical properties of shrikhand from buffalo milk blended with sweet corn milk

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Rekha Mane ◽  
Prabhakar Padghan ◽  
Sujata Patil ◽  
Ramesh Patil
Keyword(s):  
Chemical Composition ◽  
Sweet Corn ◽  
Sugar Content ◽  
Chemical Properties ◽  
Buffalo Milk ◽  
Total Sugar ◽  
Total Solids ◽  
Total Sugar Content ◽  
Physico Chemical ◽  
Solids Content

In this study, the attempt have been made to prepared shrikhand from blends of sweet corn milk and buffalo milk in different proportion and study the chemical composition shrikhand. On an average the moisture content of Shrikhand blended with sweet corn milk was found to be 32.5, 33.8, 34.3 and 35.9 per cent, fat 9.3, 8.4, 7.4 and 6.5 per cent, protein 9.14, 8.72, 8.33 and 7.74 per cent, ash 0.84, 0.73, 0.64 and 0.45 per cent, carbohydrate 60.3, 65.2, 70.3 and 74.5 per cent and total solids 66.57, 65.57, 64.87 and 63.5 per cent for treatment T0, T1, T2 and T3 respectively. It was also observed that as the blending of sweet corn milk increased, there was decreased in fat, protein, ash, total solids content of Shrikhand blended with sweet corn milk and increased in moisture and total sugar content.

scholarly journals A Survey of Composition and Content of Carotenoids, Sugars, and Ascorbic Acid in Watermelons with Various Flesh Colors

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 863D-863
Author(s):  
Kil Sun Yoo* ◽  
Julio Loaiza ◽  
Kevin Crosby ◽  
Leonard Pike ◽  
Steve King
Keyword(s):  
Ascorbic Acid ◽  
Sugar Content ◽  
Complex Mixture ◽  
Beta Carotene ◽  
Total Sugar ◽  
Array Detector ◽  
Preparative Hplc ◽  
Total Sugar Content ◽  
Wide Range ◽  
Low Levels

About 40 watermelon samples with various flesh colors (red, pink, orange, and yellow) were tested for their carotene, sugar, and ascorbic acid contents. Carotenoids were separated and purified by using a preparative HPLC system and identified by comparing the spectra with standard compounds by using a diode array detector. Sugar and ascorbic acid contents were measured by HPLC methods. Red and pink colored watermelon contained lycopene as the major carotenoid, with a wide range of variation (5 to 51 μg·g-1). Beta-carotene was the second major carotenoid and was less than 6 μg·g-1. There were also lutein and violazanthin in less than 1.5 μg·g-1 range. Yellow and orange flesh watermelons contained a complex mixture of carotenes. Prolycopene, lycopene, or beta-carotene was the major component, depending on the variety, and the contents were less than 24, 3, and 9 μg·g-1, respectively. There were also minor carotenoids, such as violaxanthin, lutein, neurosporene, zea-carotene with a 0 to 3.5 μg·g-1 range. Neurosporene, zea-carotene, and prolycopene were not found in the red watermelons. There was great variation in total sugar content, range being from 22 to 102 mg-1, while the °Brix was from 4.0 to 15.5. Sucrose, glucose, and fructose were the main sugars in the watermelon and their composition were grouped as sucrose-dominant or fructose-dominant groups. Some varieties with very low levels of sucrose were generally low in the total sugar content. Watermelon contained fairly low levels of ascorbic acid, less than 58 μg·g-1 and some varieties had nearly no ascorbic acid. Estimation of total carotenoid in the yellow watermelons by measuring absorbency at 435, 485, or 503 nm was tested and 435 nm showed the highest correlation coefficient (r2 =0.845).

scholarly journals Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 86
Author(s):  
So-Ra Yoon ◽  
Yun-Mi Dang ◽  
Su-Yeon Kim ◽  
Su-Yeon You ◽  
Mina K. Kim ◽  
...  
Keyword(s):  
Correlation Analysis ◽  
Physicochemical Properties ◽  
Correlation Coefficient ◽  
Partial Correlation ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Titratable Acidity ◽  
Free Sugar ◽  
Partial Correlation Analysis ◽  
The Relationship

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

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