scholarly journals Postharvest behavior and lycopene content of tomatoes at different harvest times

2020 ◽  
Vol 42 ◽  
pp. e48403
Author(s):  
Denise Candido Gonçalves ◽  
Cristiane Maria Ascari Morgado ◽  
Edson Pablo Silva ◽  
Gilmarcos de Carvalho Correa ◽  
Abadia dos Reis Nascimento ◽  
...  
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Physical Chemical ◽  
Red Color ◽  
Lycopene Content ◽  
Future Work ◽  
Non Destructive

The objective of this study was to evaluate the physical, chemical and bioactive behavior of the tomatoes of the commercialized tomato at the Central of Supply of Goiás at different times of the year and stored for 15 days in ambient conditions and propose the construction of a model to estimate the content of lycopene from the coloring of the fruits. Seven monthly collections of tomatoes were carried out between February and August. The fruits were evaluated for color, firmness, fresh weight loss, titratable acidity, pH, soluble solids, lycopene, total extractable polyphenols, and antioxidant activity. The variation of brightness and firmness were inversely proportional to the storage time. The linear regression model generated from the correlation between the red color and the lycopene content can be used to estimate the lycopene value of the fruits. Future work may be carried out for developing non-destructive models of determination of lycopene for industrial tomato.

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 The Effects of Pasteurization Conditions and Storage Time on Microbial Safety, Quality and Antioxidant Properties of Cider from Rose Apple (Syzygium agueum Alston cv. Taaptimjan)

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Chukwan Techakanon ◽  
Karthikeyan Venkatachalam
Keyword(s):  
Storage Time ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Titratable Acidity ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Apple Cider ◽  
And Storage

The aims of this study were to produce rose apple cider and to compare the quality of cider following different pasteurization conditions. Rose apple (Syzygium agueum Alston cv. Taaptimjan), which is rich in bioactive compounds, was used to produce cider. Cider pasteurization was carried out at 63 ºC for 15 s, or at 71 ºC for 6 s after fermentation. Cider from each pasteurization condition was stored at room temperature (27±1 ºC). Physicochemical, microbial and sensory properties were monitored for three months in the study. The obtained cider (when not pasteurized) had initially 6% alcohol, with soluble solids in the range 4.2-4.3 ºBrix, pH 4.6, and 4.2 g/L titratable acidity. Pasteurization was effective in prolonging shelf life of the cider from 6 to 12 weeks; however, the treatment significantly decreased contents of vitamin C and antioxidants. In the sensory profile of cider pasteurized at 71 ºC, trained panelists perceived it as more sweet, less sour, with less flavor and same intensity of aftertaste, when compared to the control sample. The pasteurization conditions 71 ºC for 6 s gave desirable sensory quality and met microbiology standards for up to three months of storage in ambient conditions.

scholarly journals 516 PB 450 USE OF A BOUNCEMETER TO SHOW VARIETAL DIFFERENCES IN PEACH FRUIT QUALITY DURING RIPENING

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 505d-505
Author(s):  
W.R. Okie
Keyword(s):  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Changes ◽  
General Ground ◽  
Before And After ◽  
Relationship Of ◽  
Non Destructive ◽  
Over Time

Peach breeders need rapid, non-destructive methods to rate fruit quality changes after picking in order to select genotypes that can be delivered to the consumer with the maximum quality. Changes in ground color and firmness over time can be quantified by use of a bouncemeter (which measures coefficient of restitution) in conjunction with a colormeter. During 1991 and 1992, the ripening patterns of over 100 peach and nectarine varieties and selections were measured, allowing comparisons between different genotypes. Ten fruit, picked when firm ripe, were measured both before and after storage for 5 days at 5°C followed by 2 days at 20°C. Soluble solids (%) for each fruit were then measured with a refractometer, followed by determination of titratable acidity on 2 pooled samples. In general ground color changed from green to yellow and firmness decreased over time, but genotypes varied widely in the relationship of ground color and firmness. There also appeared to be differences in rates of change of these parameters.

scholarly journals Yield, Fruit Damage, Yield Loss, and Juice Quality Characteristics of Machine- and Hand-harvested ‘Brown Snout’ Specialty Cider Apples Stored at Ambient Conditions in Northwest Washington

2016 ◽  
Vol 26 (5) ◽  
pp. 614-619
Author(s):  
Travis Robert Alexander ◽  
Jaqueline King ◽  
Edward Scheenstra ◽  
Carol A. Miles
Keyword(s):  
Yield Loss ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Juice Quality ◽  
Ambient Conditions ◽  
Storage Duration ◽  
Phenolic Contents ◽  
Fruit Damage ◽  
Mechanical Harvester

In this 2-year study, ‘Brown Snout’ specialty cider apples (Malus ×domestica) that had been hand harvested or machine harvested with an over-the-row shake-and-catch small fruit harvester were ambient stored (56 °F mean temperature) for 0, 2, and 4 weeks to evaluate yield, fruit damage, yield loss, and juice quality characteristics. The average yield (pounds per acre) of fruit picked and retained by the mechanical harvester was 74% that of the hand-harvest yield and 81% that of the hand-harvest yield when fruit that fell out of the harvester was included in the machine-harvest yield. Percent fruit bruised and cut were greater for machine harvest (97.5% and 25.5%, respectively) than for hand harvest (47% and 0.5%, respectively), on average for 2014 and 2015. Yield loss to rot was greater for machine harvest than for hand harvest, and increased for both methods over time; percent rot doubled from 2 to 4 weeks storage for machine harvest (22% to 41%), and while negligible, tripled from 2 to 4 weeks storage for hand harvest (0.7% to 2.1%). Juice quality characteristics did not differ due to harvest method, but did differ due to year and storage time. Soluble solids concentration [SSC (%)] and specific gravity (SG) did not change due to storage in 2014, but in 2015, SSC and SG were greater on average for 2 and 4 weeks storage duration (15% and 1.062, respectively) than at harvest (13.31% and 1.056, respectively). Titratable acidity (grams per liter malic acid) decreased in 2014 from 2.98 g·L−1 at harvest to 2.70 g·L−1 on average for 2 and 4 weeks storage duration, but did not differ due to storage in 2015. Tannin [tannic acid equivalent (%)] was unchanged in 2014 from harvest to 4 weeks storage, but increased in 2015 from 0.16% at harvest to 0.19% by 4 weeks storage. These results indicate that harvest efficiency could be improved with some engineering modifications of the over-the-row mechanical harvester and training modifications for the trees. A comparison of the aromatic and phenolic contents of mechanically harvested and hand-harvested ‘Brown Snout’ would be a valuable next step in evaluating shake-and-catch mechanical harvest technology for cider apple production.

scholarly journals Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits

2020 ◽  
Vol 23 ◽  
Author(s):  
Karina Carvalho Guimarães ◽  
Derlyene Lucas Salgado ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Titratable Acidity ◽  
Natural Antioxidants ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Fast Blue ◽  
Recent Method

Abstract Phenolic compounds are natural antioxidants and can be found with abundance in fruits and vegetables. One of the first methods created for analyzing phenolic compounds was the Folin-Denis method; and hereafter, the Folin Ciocalteu method was developed and recently, one of the most recent method is the Fast Blue. Due to the importance of these compounds in food, this work aimed to determine the total phenolic compounds in three fruits, such as: Passion Fruit, “Palmer” mango and “Pera” orange. In addition, these fruits were analyzed through three different determination methods. Furthermore, the content of vitamin C, soluble solids, titratable acidity and pH of these fruits were evaluated. Based on the results, it was verified that there was no difference among the values of vitamin C, soluble solids and TA in relation to those found in the literature. When comparing the three methods (Fast Blue BB, Folin-Ciocalteu Reagent and Folin-Denis Reagent), the results showed a difference in the phenolic compounds that may be related to the distinct reagents used in each method and its different action.

scholarly journals COLD TOLERANCE OF BANANA FRUITS OF DIFFERENT CULTIVARS

2016 ◽  
Vol 29 (3) ◽  
pp. 629-641 ◽  
Author(s):  
JOÃO ALISON ALVES OLIVEIRA ◽  
LUIZ CARLOS CHAMHUM SALOMÃO ◽  
DALMO LOPES DE SIQUEIRA ◽  
PAULO ROBERTO CECON
Keyword(s):  
Relative Humidity ◽  
Low Temperature ◽  
Cold Storage ◽  
Room Temperature ◽  
Storage Time ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Average Temperature ◽  
C Storage

ABSTRACT The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.

scholarly journals Effects of an Auxin and a brassinosteroid on physical, chemical and biochemical attributes of ‘Galaxy’ apples

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Ângela Preza Ramos ◽  
Aquidauana Miqueloto Zanardi ◽  
Cassandro Vidal Talamini do Amarante ◽  
Cristiano André Steffens ◽  
Adaucto Bellarmino Pereira-Netto
Keyword(s):  
Plant Growth ◽  
Antioxidant Activities ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Naphthalene Acetic Acid ◽  
Anthocyanin Content ◽  
Water Control ◽  
Physical Chemical ◽  
Total Antioxidant ◽  
Fruit Shelf Life

ABSTRACT: The aim of this study was to study the effect of the auxin naphthalene acetic acid (NAA) and the brassinosteroid 28-homocastasterone (28-HCS) applied every 15 days (harvest 2015/16) or every 21 days (harvest 2016/17) after full bloom, on the physical, chemical and biochemical attributes of the ‘Galaxy’ apples. The study was performed at a commercial orchard at Vacaria county, Rio Grande do Sul State, Brazil. The following treatments were applied: water (control), NAA (0.1%), 28-HCS (10‒6 M) and NAA (0.1%) + 28-HCS (10‒6 M). For this purpose, 300 μL of the plant growth regulator solutions were applied to the fruit peduncles. Fruits treated with NAA every 21 days presented higher starch-iodine index and lower total soluble solids (TSS), titratable acidity (TA), lightness index (L) and hue angle (h°) than 28-HCS-treated fruits. Fruits treated every 15 days with NAA presented reduced skin rupture force (SRF), total antioxidant activities (TAA) of the skin and flesh, and hydrogen peroxide content compared to the control fruits. In addition, NAA application every 15 and 21 days resulted in increased anthocyanin content in the skin. Application of NAA + 28-HCS reduced superoxide dismutase activity. 28-HCS applications increased TSS, color attributes (C and h°) of the skin, total antioxidant activity of the skin and flesh and peroxidase activity compared to control fruits. These results are expected to help to understand how plant growth regulators affect apple quality. In addition, results described here are also expected to help on the development of strategies to reduce post harvest losses and to increase fruit shelf life.

scholarly journals Strobilurin and boscalid in the quality of net melon fruits

2017 ◽  
Vol 38 (2) ◽  
pp. 543 ◽  
Author(s):  
Ana Claudia Macedo ◽  
Amanda Cristina Esteves Amaro ◽  
Anamaria Ribeiro Pereira Ramos ◽  
Elizabeth Orika Ono ◽  
João Domingos Rodrigues
Keyword(s):  
Cucumis Melo ◽  
Titratable Acidity ◽  
High Ratio ◽  
Soluble Solids ◽  
Active Principle ◽  
Physiological Effects ◽  
Physical Chemical ◽  
Hormonal Balance ◽  
Fruit Mass

Until recently, fungicides were used exclusively for disease control; however observations of physiological effects brought a new concept to the use of these products. Strobilurins have positive physiological effects on crop yield, due to the increase of liquid photosynthesis and better hormonal balance. However, boscalid complements the action of these fungicides, applied alternately or together. The aim of this study was to evaluate the effect of strobilurins (azoxystrobin and pyraclostrobin), boscalid and the mixture of these on the physical-chemical quality of net melon fruits (Cucumis melo var. Reticulatus). The experiment was conducted in the municipality of São Manuel (SP), using the hybrid of Cantaloupe M2-308 net melon, the experimental design was in randomized blocks with five replicates. The treatments used were: T1 - control; T2 - azoxystrobin 60g ha-1 of active principle (a.p.); T3 - boscalid 75g ha-1 of the a.p.; T4 - pyraclostrobin 50g ha-1 of the a.p.; T5 - boscalid (37,5g ha-1) of the a.p. + pyraclostrobin (25g ha-1) of the a.p. The first application of the treatments was carried out at fourteen days after the transplanting of the seedlings and the others at seven day intervals, totaling eight applications throughout the cycle. Two fruits of each plot were collected, which were identified for analysis in the laboratory. The following characteristics were evaluated: fresh fruit mass; mesocarp thickness, pulp texture, peel trajectory, pH, titratable acidity, soluble solids and the ratio. The results were submitted to analysis of variance and the averages compared by the Tukey test at 5% probability using the SISVAR program. The fruits of the plants treated with boscalid 75g ha-1 were the ones that showed higher concentration of soluble solids and low titratable acidity, resulting in a better ratio. Despite the lower value, the fruits of the plants treated with pyraclostrobin 50g ha-1 showed a high ratio value, besides presenting higher value for pulp texture. The mixture of boscalid (37.5g ha-1) + pyraclostrobin (25g ha-1) also showed high values of soluble solids which resulted in a good “ratio” value.

scholarly journals 1-Methylcyclopropene delays tomato fruit ripening

2002 ◽  
Vol 20 (4) ◽  
pp. 659-663 ◽  
Author(s):  
Celso Luiz Moretti ◽  
Alessandra L. Araújo ◽  
Waldir Aparecido Marouelli ◽  
Washington Luiz C. Silva
Keyword(s):  
Fruit Ripening ◽  
Skin Color ◽  
Tomato Fruit ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Total Carotenoids ◽  
Cold Room ◽  
Tomato Fruit Ripening

Tomato (Lycopersicon esculentum Mill.) fruits, cv. Santa Clara, were harvested at the breaker stage from commercial fields in Brazlândia, Brazil, to investigate the ability of 1-methylcyclopropene (1-MCP) to retard tomato fruit ripening. Fruit without external blemishes were graded for size (diameter = 80±5 mm) and mass (m = 130±10 g), placed inside hermetically sealed boxes, and 1-MCP was applied for 12 hours (T = 22±1°C; RH = 80-85%) at four different concentrations: 0 (control), 250, 500 and 1000 mL.L-1. Fruits were held at ambient conditions (T = 23±2°C; RH 80-85%) for 2 days and then stored inside a cold room (T = 20±1°C; RH = 85-95%). Every 3 days, during a 15-day period, fruits were analyzed for firmness, total soluble solids, titratable acidity, external color, and total carotenoids. Firmness of fruit treated with 1000 mL.L-1 was about 88% higher than control fruits after 17 days. The a*/b* ratio, an indicator of skin color, for fruit treated with 1000 mL.L-1 of 1-MCP was 38% lower than control fruits at the end of the storage period. Treatments with higher concentrations of 1-MCP delayed total carotenoids synthesis and color development. Control fruits stored for 17 days had about 190% more total carotenoids than fruits treated with 1000 mL.L-1 of 1-MCP. Postharvest application of 1-MCP was an efficient method to delay tomato fruit ripening. As 1-MCP concentration increased, ripening was further delayed. Tomatoes treated with 250, 500, and 1000 mL.L-1 of 1-MCP were delayed by 8 to 11, 11 to 13 and 15 to 17 days, respectively.

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