scholarly journals Effect of storage period on the chemical composition and sensory attributes of strawberry syrup

2021 ◽  
Vol 22 (SE) ◽  
pp. 79-85
Author(s):  
Arshdeep Singh ◽  
Naveet Kaushal ◽  
Harmanjot Singh Gill ◽  
Nitesh Sood ◽  
Talwinder Singh
Keyword(s):  
Ascorbic Acid ◽  
Pure Water ◽  
Winter Season ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Fatehgarh Sahib

The present study was carried out to develop syrup and standardise the formulation of recipe produced from strawberry and determine syrup's nutritional value during storage in the department of Agriculture, Mata Gujri College, Fatehgarh Sahib, Punjab during the winter season of 2018-2019. It was Fresh ripe strawberries were washed with pure water and blended to get the pulp. The fruits were analysed to determine the moisture, TSS, pH, ascorbic acid, total sugar, reducing sugar, titrable acidity and ?- carotene. Different combinations of table sugar and distilled water were used to prepare syrup with a constant value of 25% fruit pulp, i.e. T1= 10% sugar concentration, T2= 20% sugar, T3= 30% sugar, T4= 40% sugar, T5=50% sugar, T6= 60% sugar, T7= 70% sugar with 25% strawberry pulp and T8 with 25% pulp only. The samples were stored at ambient temperature for 120 days to check the physiochemical and organoleptic analysis of strawberry syrup. According to the opinion of organoleptic test panel, treatment with 60% sugar was the most preferred one after considering the points of colour, flavour, texture, taste, and overall acceptability. During storage period TSS, pH, total sugar and reducing sugar increased whereas titrable acidity and ascorbic acid content decreased during the storage period.

Response of cultivars, picking dates and storage period on quality characteristics of imitation cherry of Karonda (Carissa carandas L.) fruits

2016 ◽  
Vol 36 (3) ◽  
Author(s):  
K. K. Mishra ◽  
Suneeta Singh ◽  
Omveer Singh
Keyword(s):  
Ascorbic Acid ◽  
Fruit Set ◽  
Storage Period ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Enzymatic Browning ◽  
Overall Acceptability ◽  
Entire Storage Period ◽  
Colour Appearance

Imitation cherry of Karonda was prepared from three cultivars viz., Pant Manohar, Pant Sudarshan and Pant Suvarna picked at 40, 60 and 80 days after fruit set. The storability of imitation cherry was evaluated at ambient room temperature for a period of nine months. The imitation cherry prepared at 80 days after fruit set showed maximum TSS (77.83 %), reducing sugar (42.21 %), non-reducing sugar (28.21 %), total sugar, ascorbic acid (6.69 mg/100g), phosphorus (3.55 mg/100g), calcium (1.23 mg/100g), iron (3.72 mg/100g), non-enzymatic browning, colour, appearance, aroma, taste and overall acceptability. Gradual reduction in TSS, reducing sugar, total sugar, titratable acidity, colour, appearance, aroma, taste, texture and overall acceptability were observed during the nine months storage period. However, non-reducing sugar, ascorbic acid and non-enzymatic browning were increased with the increase in storage period. Overall acceptability of the product ranged from 8.15 to 8.43 on 9 point hedonic scale at various intervals up to 9 months of storage. There was no yeast and mould growth being observed during the entire storage period. Imitation cherry prepared from Pant Suvarna at 80 days interval after fruit set proved significantly best in quality because of its higher nutritional and sensory characters.

scholarly journals Preparation, quality evaluation and storage stability of peach-soy fruit leather

2014 ◽  
Vol 12 (1) ◽  
pp. 73-88 ◽  
Author(s):  
B Anju ◽  
KR Kumari ◽  
V Anand ◽  
MA Anjum
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Acid Content ◽  
Quality Evaluation ◽  
Storage Stability ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Physico Chemical ◽  
And Storage

The peach-soy leather was prepared from different blends of peach pulp and soy-slurry. The peach pulp and soybean slurry were blended in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30. The prepared leather was stored for a period of four months to ascertain changes in physico-chemical and sensory characteristics. The analysis of leather revealed significant differences among different blends. Highest moisture content i.e. 21.99 percent was recorded in B1 (100:0:: P:S). The highest TSS and acidity of 12.05 degree Brix and 2.77 percent were recorded in B1 (100:0:: P:S), respectively, whereas the highest reducing sugar and total sugar contents of 30.16 and 60.41 percent were found in B1 (100:0:: P:S), respectively. The highest protein and fat contents were recorded in B7 (70:30:: P:S), whereas ascorbic acid content was the highest (23.54 mg 100g-1) in B7 (70:30:: P:S). Sensory evaluation of leather revealed that the highest score of 8.14 was recorded in B4 (85:15:: P:S) and lowest score of 5.63 was recorded in B7 (70:30::P:S). In general there was an increase in TSS, acidity and sugars and decrease in protein, fat and ascorbic acid contents and all sensory attributes during four months storage in different blends of leather. DOI: http://dx.doi.org/10.3329/sja.v12i1.21114 SAARC J. Agri., 12(1): 73-88 (2014)

scholarly journals Preparation and Evaluation of Pear and Grapes Blended Leather

2021 ◽  
Vol 64 (2) ◽  
pp. 182-191
Author(s):  
Ishtiaq Ahmad ◽  
Aysha Riaz ◽  
Arsalan Khan ◽  
Syed Sohail Shah ◽  
Falak Naz Shah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Randomized Design

Pear pulp and grapes juice were used in different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) for the preparation of leather. The treatments were prepared with different concentration of pulp and constant level of sucrose and preservatives. The experiment was laid out in a complete randomized design (CRD). The effects of storage and treatments were studied for three months of storage with an interval of 15 days. Various parameters such as moisture, percent acidity, total soluble solids, water activity, ascorbic acid content, reducing sugar, non-reducing sugar and sensory attributes i.e. colour, taste, texture and overall acceptability were studied. Significant differences were observed in all the studied parameters. A decrease was recorded in moisture (16.02 to 13.76%), ascorbic acid content (13.21 to 6.64 mg/100g), non-reducing sugar (67.02 to 64.76%) and water activity (0.50 to 0.45), while an increase was recorded in titratable acidity (0.88 to 1.01%), TSS (76.68 to 79.05 °brix) and reducing sugar (11.43 to 11.85%). Base on organoleptic evaluation T3 was found most acceptable during storage. The combination of 70% pear pulp and 30% grapes juice for leather preparation proved to be the best combination in terms of extending the shelf life and improving the quality of pear and grapes blended leather during storage.    

scholarly journals Nutritional and antioxidant potential of some selected edible mangrove fruits of Odisha coast

2015 ◽  
Vol 1 (9) ◽  
pp. 349 ◽  
Author(s):  
Pramodini Rout ◽  
Shovna Singh ◽  
Nikhil Kumar ◽  
Uday Chand Basak
Keyword(s):  
Ascorbic Acid ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Carotenoid Content ◽  
Bruguiera Gymnorrhiza ◽  
Nutrient Analysis ◽  
Nutritional Parameters ◽  
Rhizophora Apiculata

Keeping in mind the growing need for alternative bionutrition resources, some mangrove fruits are popularized for their edible and medicinal properties. Nutritional and antioxidant point of view, there is no concrete report on mangrove fruits. Therefore, the present study was attempted to assess nutritional parameters viz. moisture, protein, total sugar, reducing sugar, non-reducing sugar, carotenoid, fiber, ash and ascorbic acid in mangrove fruits of Bruguiera gymnorrhiza, Rhizophora apiculata and Kandelia candel and elemental and antioxidant analysis of the same. Fruit of K. candel exhibited highest level of three nutritional parameters i.e protein, total sugar and non-reducing sugar content (15.61.11 mg/g fwt, 396.674.16 mg/g fwt, 383.933.57 mg/g fwt. respectively) whereas lowest amount was observed in B. gymnorrhiza (4.40 mg/g fwt for protein and 1086.9 mg/g fwt. for total sugar and 103.866.81 mg/g fwt. for non-reducing sugar). The reducing sugar and fiber content were ranged from 4.130.23 mg/g fwt. to 27.001.0 mg/g fwt and 0.75810.006 g/g dry wt. to 0.80610.001 g/g dry wt. respectively. Furthermore, the moisture and ash content was highest in B. gymnorrhiza and lowest in R. apiculata. It was found that the fruit with highest antioxidant activity was seen in B. gymnorrhiza and lowest recorded in K. candel. Likewise carotenoid content was highest in R. apiculata (3.530.28 mg/g fwt.) and lowest in K. candel (1.731.37 mg/g fwt.). Highest ascorbic acid content was recorded in B. gymnorrhiza (0.530.02 mg/g fwt.) and lowest in R. apiculata (0.350.03 mg/g fwt.). Fruit of R. apiculata was found rich in micronutrient among all the studied species. Nutrient analysis of these mangrove fruits can help us determining health benefits achieved from their use as an emergency as well as famine food and may play major role in bio-prospecting of mangroves.

Effects of Chitosan/TiO2 Composite Coating on Keeping-Fresh of Stauntonvine

2012 ◽  
Vol 530 ◽  
pp. 68-73 ◽  
Author(s):  
Zhi Yuan ◽  
Ming Li Wang ◽  
Xia Li
Keyword(s):  
Ascorbic Acid ◽  
Composite Coating ◽  
Respiration Rate ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Total Sugar ◽  
Chitosan Coating ◽  
Titrable Acidity ◽  
Postharvest Life

The effects of Chitosan/Nano-TiO2 composite coating in extending postharvest life of stauntonvine and maintaining their qualities were investigated. Stauntonvine were treated by chitosan/nano-TiO2 composite coating and chitosan coating respectively. Changes in respiration rate, ascorbic acid content, titrable acidity, soluble total sugar were measured and compared. Compared with chitosan coating, the application of Chitosan/Nano-TiO2 composite coating could reduce the respiration rate and the loss of ascorbic acid, and also could increase the titrable acidity, soluble total sugar, and partially inhibited decay of fruit during storage.

scholarly journals Effect of edible coatings for enhancing shelf-life and quality in Ber (Zizyphus mauritiana Lamk.) fruits

2016 ◽  
Vol 8 (3) ◽  
pp. 1421-1426
Author(s):  
Piyali Dutta ◽  
Koyel Dey ◽  
Arkendu Ghosh ◽  
Nilesh Bhowmick ◽  
Arunava Ghosh
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Guar Gum ◽  
Ascorbic Acid Content ◽  
Fruit Weight ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Edible Coatings ◽  
Uniform Size ◽  
Gum Tragacanth

An experiment was conducted to study the effect of post-harvest application of different edible coatings like Chitosan (0.5%, 1.0%, 2.0%), Guar gum (1%, 1.5%, 2%), Gum tragacanth (1.0%, 1.5%, 2.0%) on shelf life and quality of cv. BAU ber. Fruits of uniform size were harvested at physiological maturity and treated with various edible coatings. Observations were recorded at intervals of 4 days from storage on physiological loss in weight, fruit length, breadth, colour, TSS, total sugar, reducing sugar,acidity, and ascorbic acid. The results revealed that coating of fruits resulted in reduced loss in fruit weight and higher level of ascorbic acid content, TSS, acidity, total sugar, reducing sugar as compared to the fruits under control. The most effective coating was Guar gum (2%) that extended the shelf life of ber up to 16 days. Fruits under control had a shelf life of only10 days.

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 Microbiological Quality Analysis and Shelf Life Evaluation of Dahi Available in Kashmir

2020 ◽  
pp. 1-8
Author(s):  
Farhat Anjum ◽  
◽  
Rukhsana Rahman ◽  
Murtaza Gani ◽  
◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Quality Analysis ◽  
Refrigerated Storage ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Life Evaluation ◽  
Sensorial Attributes ◽  
Hedonic Scale ◽  
And Storage

Four commercially produced dahi samples were stored under 0°C, 10 °C and 20 °C temperatures subjected to microbiological examination, pH, titrable acidity and sensory attributes at various temperatures for a period of seven days. The results indicated an increase in microbial activity parameters and titrable acidity with increase in temperature and storage period. pH of dahi samples decreased with an increase in temperature and storage period indicating increase in acidity. The studies for microbiological studies shows increase in TPC along with the increase in days of storage. Similar case was found in Yeast and mould as well as in Coliform count. The TPC at refrigerated storage was observed as (1.69±0.58)106 to (5.0±0.68)106 while as at 20°C temperature it was observed as (1.5±0.35)106 to (4.5±0.12)10. Similarly the Yeast and mould count at refrigerated storage was observed as (1.0±0.92)106 while as at 20 °C temperature it was observed as ( 1.5±0.36)106 .The different samples of dahi were analysed for various sensorial attributes for their acceptance by using 9 point hedonic scale. The scores obtained with respect to colour, flavour, taste and aroma show good results and overall acceptability. Overall acceptability was also found to decrease significantly (p <.05) with increase in days of storage under refrigerated conditions. The results of the storage studies indicated the significant (p < .05) decrease in pH with the days of storage under different temperature conditions.

Some effects of gamma radiation on several varieties of Tasmanian potatoes. 2. Biochemical changes

1965 ◽  
Vol 5 (18) ◽  
pp. 289 ◽  
Author(s):  
PA Wills
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Starch Content ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugars

Tasmanian Up-to-date, Kennebec, Sebago, and Sequoia tubers were treated with low doses of gamma radiation to inhibit sprouting and were subsequently stored at 68�F or 45�F. Tubers were examined at bi-monthly intervals for some, or all, of the following biochemical constituents : dry matter, thiamin, reduced ascorbic acid, dehydroascorbic acid, total ascorbic acid, soluble reducing sugars, sucrose, total sugars, and starch. Radiation, independent of dose level, led to lower dry matter contents in the Up-to-date, Kennebec, and Sequoia tubers after four months storage, and in the Sebago tubers after six months storage at 68�F, but not at 45�F, when compared to the controls. The thiamin content of Up-to-date tubers w-as not influenced by radiation (16,000 rads). Storage w-as a more important factor than radiation in altering the ascorbic acid content of tubers. Radiation maintained, or even increased the normal level. Radiation increased the soluble reducing sugar content of Sequoia tubers, the total sugar of Sequoia and Sebago tubers, and the sucrose content of the Sebago tubers, but had little effect on the starch content of these varieties. Storage influenced some of these constituents, particularly in the Sebago variety.

Studies of variability on Physio-Chemical properties of Aonla (Emblica officinalis Gaertn) fruit

2016 ◽  
Vol 1 (01) ◽  
pp. 88-91
Author(s):  
Ram Kumar ◽  
M. M. Syamal ◽  
R. Chandra ◽  
Vishwanath .
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Block Design ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Total Sugar ◽  
Emblica Officinalis ◽  
Randomized Block Design ◽  
Physico Chemical

The present investigation was conducted on different genotypes of aonla to assess the variability in physico- chemical properties of fruits. These plants were planted in the campus of Banaras Hindu University, Varanasi, U.P. The experiment was arranged in randomized block design with 12 treatments and 4 replications. The observations recorded during experiment showed that genotype 6 and 7 were found most superior, in terms of physico-chemical properties of fruits. The maximum pulp content (88.25%), pulp: stone ratio (8.24) and ascorbic acid content (679.25 mg/ 100g) was recorded in genotype 7. Whereas, highest TSS (12.18%), lowest acidity (1.80%) and maximum sugar (3.50%, 2.50% and 6.0% reducing, non-reducing and total sugar respectively) was found in genotype 6.

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