Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat

2011 ◽  
Vol 108 ◽  
pp. 244-250
Author(s):  
Wei Dong Bai ◽  
Wen Hong Zhao ◽  
Zhou Min Lu ◽  
Xue Dan Cao ◽  
Zhong Liang Zhang
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Theoretical Foundation ◽  
Soluble Sugar ◽  
Soluble Solids ◽  
Storage Quality ◽  
Titrable Acidity ◽  
And Storage ◽  
Weight Loss Ratio

In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 μmol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3±0.5°C, relative humidity of 65~80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment ,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 μmol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.

EFFECTS OF SUCCINIC ACID 2,2-DIMETHYL HYDRAZIDE (ALAR) AND 2-CHLOROETHYLPHOSPHONIC ACID (ETHEPHON) ON ABSCISSION AND STORAGE QUALITY OF McINTOSH APPLES

1972 ◽  
Vol 52 (4) ◽  
pp. 483-491 ◽  
Author(s):  
B. J. E. TESKEY ◽  
K. L. PRIEST ◽  
E. C. LOUGHEED
Keyword(s):  
Succinic Acid ◽  
Respiration Rate ◽  
Harvest Date ◽  
Soluble Solids ◽  
Total Acidity ◽  
Harvest Time ◽  
Storage Quality ◽  
And Storage ◽  
Storage Disorders

McIntosh apples that had been sprayed at the end of July with Alar as recommended commercially for preharvest drop control, were later treated with ethephon at 400 and 800 mg/liter, 6 and 3 days before optimum harvest date. Results were compared with untreated fruit and with fruit from trees sprayed with Alar alone. Measurements were made of abscission and firmness as well as CO2 and ethylene (C2H4) evolution. Treated fruit had a respiration rate greater than that of the control at harvest time. Ethephon treatments resulted in fruit that was firmer than Alar-treated or control fruit. No differences were noted among treatments with regard to pH, total acidity, percent soluble solids, or storage disorders of the fruit.

Effects of Harvest Maturity and Storage Time on Storage Quality of Korla Fragrant Pear Based on GRNN and ANFIS Models: Part I Firmness Study

2020 ◽  
Vol 26 (3) ◽  
pp. 363-372
Author(s):  
Hao Niu ◽  
Yang Liu ◽  
Zhentao Wang ◽  
Hong Zhang ◽  
Yongcheng Zhang ◽  
...  
Keyword(s):  
Storage Time ◽  
Storage Quality ◽  
Harvest Maturity ◽  
And Storage

Characteristics of the raw fruit, industrial pulp, and commercial jam elaborated with Spanish quince (Cydonia oblonga Miller)

2020 ◽  
pp. 623
Author(s):  
Esther Vidal Cascales ◽  
José María Ros García
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
And Storage

Quince fruit and two industrial derivates (pulp and jam) were characterized from physicochemical, nutritional and microbiological viewpoint. Quinces were collected at maturity (September) in Murcia (Spain). Quinces were converted at a processing factory in pulp (intermediate product) and, in the same factory, this pulp was transformed in jam. The pH, soluble solids, acidity, color, moisture, water activity, total phenolic compounds, antioxidant activity, vitamin C and flavonoids were measured for all samples, while for microbiological analysis was only used quince jam. There were significant differences among quince fruit, industrial pulp and commercial jam. Processing caused pH, moisture and water activity decrease, while soluble solids increase. Total phenolic compounds and antioxidant activity increased in the pulp and in the jam. The effect of cooking and storage was a decrease of vitamin C and flavonoids in the jam. Quince jam presented a total number of molds and yeasts lower than 2 log cfu/g. Although the production parameters affect to the quality of the quince jam, it is a sensory attractive food with healthy properties.

scholarly journals Storage Quality Characteristic of Two Minikiwi Fruit (Actinidia arguta (Siebold & Zucc.) Planch. ex Miq.) Cultivars: ‘Ananasnaya’ and ‘Bingo’—A New One Selected in Poland

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 134
Author(s):  
Ewa Szpadzik ◽  
Ewa Zaraś-Januszkiewicz ◽  
Tomasz Krupa
Keyword(s):  
Vitamin C ◽  
Ascorbic Acid Content ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Quality Characteristic ◽  
Storage Quality ◽  
High Quality ◽  
Kiwi Fruit ◽  
Cold Store

The consumer acceptability of the fruit is very important aspect of distribution. Consumers expect high-quality fruit with high pro-health values. The intention of the research was to assess the quality of hardy kiwi fruit changes during storage in order to provide consumers with high-quality fruit and nutraceutical content. A particular challenge was to assess the storage capacity of the new Polish variety ‘Bingo’PBR. This is a protected Plant Breeder’s Right (PBR) cultivar in accordance with the Union Internationale pour la Protection des Obtentions Vegetates (UPOV). The storage quality of the fruit of the ‘Bingo’ cultivar was assessed in contrast to the fruit of the ‘Ananasnaya’ cultivar, the basic minikiwi cultivar. The experiment assessed the effect of the fruit ripeness phase during harvest (°Brix −7.7 and 9.0) and the effect of the storage conditions, i.e., normal atmosphere cold store (0.1% CO2: 21% O2) versus controlled atmosphere (1.5% CO2: 1.5% O2). In the fruit evaluation, the focus was concentrated on changes in the basic color of the peel, firmness, soluble solids content, acidity, as well as the main health-promoting attributes, i.e., antioxidant activity, vitamin C content and total polyphenols. In the experiment, it was found the fruits of ‘Ananasnaya’ variety were almost 40% harder than the fruits of ‘Bingo’PBR variety. The CA technology (1.5% CO2: 1.5% O2) allows for the acceptable firmness of the fruit for up to 56 days of storage. The earlier harvest with an extract content of 7.0–7.5°Brix also promotes higher fruit firmness. Fruits stored in a normal atmosphere cold store ripen faster and are fully ripe after 28 days. ‘Bingo’PBR variety is characterized by fruits with a higher ascorbic acid content than the fruits of ‘Ananasnaya’ variety. The vitamin C content in fruits increases up to 28 days, regardless of the conditions in which they are stored. The content of polyphenols does not change significantly during storage, which reflects the higher stability of these compounds in fruits.

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 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 Postharvest conservation of fresh and minimally processed ‘Dekopon’ tangerine in different temperatures and storage times

2018 ◽  
Vol 9 (1) ◽  
pp. 112
Author(s):  
Luzia Caroline Ramos dos Reis ◽  
Ester Alice Ferreira ◽  
Heloisa Helena Siqueira Elias ◽  
Eduardo Valerio Vilas Boas ◽  
Alessandro De Oliveira Rios
Keyword(s):  
Vitamin C ◽  
Physicochemical Parameters ◽  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Different Temperatures ◽  
Useful Life ◽  
Storage Times ◽  
And Storage

This study aimed to evaluate the effect of refrigeration and the storage time of fresh and minimally processed tangerine 'Dekopon' seeking to increase its useful life for marketing. In experiment 1, the harvested fruit were stored in temperatures of 4, 8 and 12 °C and analyzed in 0, 5 and 10 days. In experiment 2, the fruit were minimally processed and storage at temperatures of 4, 8 and 12 °C and analyzed 0, 3, 6, 9 and 12 days. The analysis of the evaluated data were weight loss, pH, total soluble solids (TSS), titratable acidity (TA), ratio TSS:TA, Vitamin C and color parameters. The results for experiment 1 showed that in general, day 0 presented higher values of physicochemical parameters and day 5 at 8 °C presented higher concentration of vitamin C. For experiment 2, in the minimally processed fruit, day 3 demonstrated more retention of physicochemical parameters, except for mass loss and day 12 at 4 °C resulted in a higher content of vitamin C.

scholarly journals PENGARUH KEMASAN TERHADAP MUTU SALE PISANG RAJA (Musa X paradisiaca AAB) SELAMA PENYIMPANAN

2018 ◽  
pp. 118-126
Author(s):  
Andi Nur Faidah Rahman ◽  
Meta Mahendradatta ◽  
Jusmiati Effendi
Keyword(s):  
Storage Time ◽  
Ash Content ◽  
Reducing Sugar ◽  
Vacuum Packaging ◽  
Storage Quality ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
And Storage

Sale raja banana are foods processed by mature banana which have been through thedrying process. During storage, quality of sale raja banana decreased in terms of chemicalcomposition and organoleptics. It is needed a method to maintain the quality of sale rajabanana during storage by applying packaging technology. The purpose of this study was todetermine the effect of packaging methods (without packaging, HDPE packaging and HDPEvacuum packaging) and storage time on the chemical composition and organoleptic quality ofsale raja banana. The design of this study consisted of two factors: packaging using threetreatment levels (without packaging, HDPE packaging, and HDPE vacuum packaging) andstorage time with five levels of treatment (0, 7, 14, 21, and 28 days). Data was processed usingfactorial Completely Randomized Design (CRD) with three replications. The chemicalparameters analyzed were water content, ash content, reducing sugar, pH, and organoleptictests (including color, aroma, taste and texture). The results showed that the storage of saleraja banana with HDPE vacuum packaging for 28 days gave the best results for all parameters

scholarly journals Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
T. M. Brandão ◽  
E. L. do Carmo ◽  
H. E. S. Elias ◽  
E. E. N. de Carvalho ◽  
S. V. Borges ◽  
...  
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Total Carotenoids ◽  
Total Sugars ◽  
Time Interaction

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.

scholarly journals Effect of Gamma Radiation on the Titrable Acidity and Vitamin C Content of Citrus Fruits

2013 ◽  
Vol 2 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Iftekhar Ahmad ◽  
Mizanur Rahman ◽  
Md Mahfuzur Rahman ◽  
Md Mehbub Mustain Alam ◽  
Md Shakawat Hussain
Keyword(s):  
Vitamin C ◽  
Gamma Radiation ◽  
Storage Time ◽  
Storage Period ◽  
Citrus Fruits ◽  
Titrable Acidity ◽  
And Storage

The study was carried out to assess effect of gamma radiation on the acidity and vitamin C content of the Citrus macroptera (Satkora) and Citrus assamensis (Ginger lime). Irradiation with doses 0.5, 1.0, 2.0, 3.0 kGy were applied to assess the effect on the titrable acidity and vitamin C contents every one week interval for total five weeks. Both titrable acidity and vitamin C content of C. macroptera, and C. assamensis are sensitive to both gamma radiation and storage time; have decreased with increase of radiation does as well as storage time and this changes of vitamin C and titrable acidity content with gamma radiation and increasing storage period have found statistically significant.DOI: http://dx.doi.org/10.3329/ijarit.v2i1.13986 Int. J. Agril. Res. Innov. & Tech. 2 (1): 1-6, June, 2012

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