Effects of Storage Conditions on Quality Change of Minimally Dried Jackfruit (Artocarpus heterophyllus Lam.) Bulbs

Quality of minimally processed jackfruit bulb was evaluated during storage at different storage times, temperatures, and types of packaging. The jackfruit pulps were first dried at 45 °C, stored in polypropylene plastics, zipper bags and plastic boxes. Quality parameters were evaluated every 5 days and based on phytochemical changes such as vitamin C, polyphenol, and antioxidant activity. Results revealed that polypropylene plastics were the best packaging product for retention of vitamin C content (5.837 mg/100g) antioxidant activity (7.458%) and phenolic compounds (2526.603mg/100g) after 30 days of storage. Figures for plastic boxes were 5.641 mg/100g, 5.249% and 2361.657 mg/100g, respectively. Similarly, zipper bags were 5.32 mg/100g, 5.895 % and 2173.867 mg/100g respectively. Sensory evaluation in terms of taste, color, texture, and overall acceptability showed that polypropylene packaging gave favorable scores and the products were highly accepted by trained evaluators.

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A Comparative Assessment of the Quality of Minimally Processed Pineapples Sold in Wet Markets and Supermarkets of Mauritius

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.7.1.13 ◽

2019 ◽

Vol 7 (1) ◽

pp. 128-141

Author(s):

HUDAA NEETOO ◽

BRINDA RAMASAWMY ◽

ARVIND RUGGOO ◽

SHANE HARDOWAR ◽

ISSEN RUNGASAMY ◽

...

Keyword(s):

Vitamin C ◽

Microbial Contamination ◽

Health Hazard ◽

Microbiological Quality ◽

Storage Conditions ◽

Fruit Crops ◽

Minimally Processed ◽

Significant Difference ◽

Open Markets

Pineapple is one of the most economically important fruit crops of Mauritius and is often sold after being minimally processed (MP). Unfortunately, minimally processed whole (MPW) and fresh-cut (MPC) pineapples are susceptible to microbial contamination that can compromise the quality of the products. It is therefore important that MP pineapples have optimal freshness, nutritional quality, and are free from microbial contamination which would otherwise constitute a public health hazard to the consumers.The main aim of this study was to assess the microbiological, nutritional, and physicochemical quality of MP pineapples sourced from wet markets and supermarkets. Samples of MPW and MPC pineapples collected from open markets and supermarkets were subjected to microbiological, pH, and vitamin C analyses. The MP pineapples were also challenged using the specific spoilage organism (SSO), Pseudomonas fluorescens and subsequently stored at either ambient or refrigeration temperature to simulate storage conditions of wet markets and supermarkets, respectively. Laboratory analyses revealed that the Total Viable Counts (TVC), pH, and vitamin C content for MPW and MPC pineapples sampled ranged from 4.8 – 5.5 Log CFU/g, 4.16 – 4.96, and 21.60 – 28.90 mg/100 g, respectively. Since the population density of TVC was less than 7 Log CFU/g, which usually marks the onset of microbiological spoilage, the products were considered to be of a satisfactory microbiological quality. Moreover, there was no statistically significant difference in the microbiological load, pH, and vitamin C content for pineapples sourced from markets and supermarkets. Taken together, this study reveals that MP pineapples sold in wet markets and supermarkets have a satisfactory microbiological, nutritional, and sensorial quality with a shelf-life of >7 hours and >5 days when stored at room (29°C) and refrigeration (4°C) temperatures, respectively.

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Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Journal of Food Research ◽

10.5539/jfr.v3n5p8 ◽

2014 ◽

Vol 3 (5) ◽

pp. 8 ◽

Cited By ~ 5

Author(s):

Maria Lorena Luna-Guevara ◽

Oscar Jimenez-Gonzalez ◽

Juan Jose Luna-Guevara ◽

Paola Hernandez-Carranza ◽

Carlos Enrique Ochoa-Velasco

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Bioactive Compounds ◽

Storage Temperature ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Fresh Weight

Tomato is one of the most important crops at worldwide; however, much of the production is lost during the postharvest due to the inadequate storage conditions. The aim of this study was to evaluate the effects of different postharvest conditions on some quality and bioactive parameters of tomatoes. Tomatoes Roma VF variety were stored at three temperature (7, 22, and 37 °C) to evaluate some physicochemical characteristics (pH, total soluble solids, titratable acidity, color, and firmness) and bioactive compounds (vitamin C, lycopene, carotenoids, and antioxidant activity) during five days; time in which tomato change from physiological to edible maturity. The a color parameter increased significantly (p < 0.05) at the storage temperature of 22 and 37 °C. The firmness was higher in tomato stored at 7 °C after 5 days, while at 37 °C the firmness decrease in 8%. Tomatoes stored at 22 °C showed a decrease of chlorophyll a and b, reaching the maximum lycopene (31.7 ± 1.5 mg/kg fresh weight) and carotenoids contents (118.7 ± 0.1 ?g/100 g fresh weight), while at 7 and 37 °C the chlorophyll a did not change during the storage. However, the vitamin C was higher in tomatoes stored at 7 and 37 °C. The antioxidant activity remains constant during the time of storage, regardless the temperature. The storage temperature of 22 °C not affected significantly (p < 0.05) the color and firmness of tomatoes, at the same temperature, the bioactive compounds (carotenoid, vitamin C, and antioxidant activity) presented highly correlated with the developments of the red color.

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Quality of strawberries subjected to pre-harvest UV-C radiation

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2021.v56.01590 ◽

2021 ◽

Vol 56 ◽

Author(s):

Izabel Camacho Nardello ◽

Rufino Fernando Flores Cantillano ◽

Jardel Araújo Ribeiro ◽

Gerson Kleinick Vignolo ◽

Marcelo Barbosa Malgarim ◽

...

Keyword(s):

Antioxidant Activity ◽

Experimental Design ◽

Vitamin C ◽

Fragaria X Ananassa ◽

Soluble Solids ◽

Soluble Solids Content ◽

Single Factor ◽

Solids Content ◽

Uv C

Abstract The objective of this work was to evaluate the influence of the use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry (Fragaria x ananassa) cultivation, on the physicochemical and phytochemical parameters of the fruits. The used experimental design was completely randomized, in a single-factor arrangement with 11, 19, 29, and 39 UV-C applications and without UV-C application. The hue of the fruits was smaller at the end of the study period. pH varied in strawberries that received 39 applications of UV-C, and the soluble solids content differed with 19 applications. Antioxidant activity was lower in fruits with 11, 19, and 29 UV-C applications, whereas vitamin C content was lower only in fruits that received 29 applications. The use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry cultivation, affects the physicochemical and phytochemical parameters of the fruits, but does not cause losses in their quality.

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PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

Jurnal Agrotek UMMat ◽

10.31764/jau.v8i2.4527 ◽

2021 ◽

Vol 8 (2) ◽

pp. 62

Author(s):

Nurul Aini ◽

Dody Handito ◽

Siska Cicilia

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Block Design ◽

Fruit Peel ◽

Significance Level ◽

Randomized Block Design ◽

Dragon Fruit ◽

Significant Difference ◽

Sensory Tests

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

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The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7772 ◽

2018 ◽

Author(s):

Ronaldo Elias de Mello-Júnior ◽

Nathane Silva Resende ◽

Jefferson Luiz Gomes Corrêa ◽

Leila Aparecida Salles Pio ◽

Elisângela Elena Nunes Carvalho

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Vitamin C ◽

Nutritional Quality ◽

Quality Parameters ◽

Nutritional Composition ◽

Convective Drying ◽

Total Phenolic ◽

Drying Time ◽

Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity

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Biofertilizers Enhance Quality of Onion

Agronomy ◽

10.3390/agronomy10121937 ◽

2020 ◽

Vol 10 (12) ◽

pp. 1937

Author(s):

Bojana Petrovic ◽

Agnieszka Sękara ◽

Robert Pokluda

Keyword(s):

Antioxidant Activity ◽

Positive Impact ◽

Quality Parameters ◽

Organic Fertilizers ◽

Chlorophyll B ◽

Crude Fibre ◽

Mineral Salts ◽

Phosphorus And Potassium ◽

Crude Fibre Content

This investigation was conducted to determine the effect of organic fertilizers on the content of chlorophyll a, chlorophyll b, antioxidant activity, crude fibre, and zinc in two onion cultivars, Stuttgarter Riesen and Rote Laaer, during 2016, 2017, and 2018. In this research, the following treatments were used: B-Stimul (contains Azospirillum Tarrand et al., Azotobacter Beij., Bacillus Cohn, Chlorella vulgaris Beij., and Herbaspirillum Baldani et al.), EkoBooster 2 (contains biostimulators and mineral salts of nitrogen, phosphorus, and potassium) and Vermifit A (extract of compost of Californian earthworm). The results showed that the application of biofertilizers to onion resulted in the highest chlorophyll b content in 2017 in Stuttgarter Riesen. EkoBooster 2 positively affected crude fibre content in both cultivars, but only in 2016. Antioxidant activity was not significantly affected by the interaction of experimental factors. The application of the biostimulating fertilizers can have a positive impact on the quality parameters of onion, but the kind of fertilizer must be suited to seasonal conditions and the cultivar.

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Vitamin C, Antioxidant and Polyphenol Activity of Some Selected Potato Varieties as Influenced by Vermicompost

Journal of Experimental Agriculture International ◽

10.9734/jeai/2019/v33i130133 ◽

2019 ◽

pp. 1-9

Author(s):

Jannatul Ferdous` ◽

Tuhin Suvra Roy ◽

Rajesh Chakraborty ◽

Maruf Mostofa ◽

Bimal Chandra Kundu ◽

...

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Storage Condition ◽

Quality Parameters ◽

Polyphenol Content ◽

Potato Varieties ◽

Antioxidant Content ◽

Ambient Storage

The application of vermicompost may improve the quality of potato. The present study revealed that vermicompost had a significant effect on most of the quality contributing parameters studied under the experiment. Results demonstrated that quality parameters increased with increasing vermicompost level. Among the sixteen treatments combination, BARI Alu-25 (Asterix) with vermicompost at the rate of 6 t/ha showed the highest ascorbic acid (Vitamin C), antioxidant and polyphenol content. In the case of ambient storage condition; ascorbic acid and polyphenol decreased with an increasing storing period while antioxidant content increased with the increasing storing period up to 60 days after storage (DAS). BARI Alu-25 (Asterix) and BARI Alu-29 (Courage) may store under ambient storage condition up to 60 DAS without imparting any significant quality losses just prior to the sprouting of the tuber. It may be concluded that the potato growers of Bangladesh may apply vermicompost on their field at the rate of 6 t/ha for maintaining the good quality of potato.

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The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

Frontiers in Microbiology ◽

10.3389/fmicb.2021.652548 ◽

2021 ◽

Vol 12 ◽

Author(s):

Elena Bartkiene ◽

Vadims Bartkevics ◽

Iveta Pugajeva ◽

Anastasija Borisova ◽

Egle Zokaityte ◽

...

Keyword(s):

Food Industry ◽

Nutritional Value ◽

Quality Parameters ◽

Wheat Bread ◽

Overall Acceptability ◽

Ph Values ◽

Volume Porosity ◽

Direct Incorporation ◽

By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

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Nutritional Quality and Shelf Life Extension of Capsicum (Capsicum annum) in Expanded Polyethylene Biopolymer

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1506 ◽

2020 ◽

Vol 39 (01) ◽

Author(s):

Sudhir Singh ◽

S. N.S. Chaurasia ◽

Indivar Prasad Priti Khemariya ◽

Tanweer Alam

Keyword(s):

Shelf Life ◽

Nutritional Quality ◽

Storage Conditions ◽

Life Extension ◽

Overall Acceptability ◽

Capsicum Annum ◽

Functional Quality ◽

Ambient Storage ◽

Acceptable Consistency

Freshly harvested capsicum has limited shelf life (5-6 days) under ambient storage conditions. The functional quality of capsicum has been assessed in two sizes (300g±10%) and (900g±10%) of 30µ flex freshTM expanded polyethylene biopolymer pouches at 3 and 10oC and 90-95% RH under modified atmospheric storage. In both small and big size pouches, composition of oxygen and carbon dioxide varied from 18.8-19.9% and 18.8-19.4% and from 2.2-0.7% and 2.0-1.4%, respectively during 28 days of storage at 3oC. Positive and significant correlation was observed between overall acceptability and CO2 composition however, negative correlation was observed with O2 composition. Minimum increase (6.02% and 4.35%) in PLW, minimum decrease in firmness (4.71N-3.50N and 4.71N-2.70N), minimum decrease in chlorophyll (70.3% and 75.5%) and minimum losses (47.6% and 40.3%) of ascorbic acid were obtained after 28 days of storage in small and big size capsicum, respectively at 3oC. The decrease in total phenol and antioxidant activity was 82.4% and 78.6% and 60.1% and 59.4%, respectively after 28 days of the storage at 3oC of small and big size capsicum, respectively. Judges observed most acceptable consistency and OAA score for both sizes of capsicum in pouches up to 21 days of storage at 3oC.

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The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

Foods ◽

10.3390/foods10102501 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2501

Author(s):

Elena Bartkiene ◽

Ieva Jomantaite ◽

Ernestas Mockus ◽

Romas Ruibys ◽

Aldona Baltusnikiene ◽

...

Keyword(s):

Mass Loss ◽

Volatile Compounds ◽

Wheat Bran ◽

Specific Volume ◽

Quality Parameters ◽

Wheat Bread ◽

Strong Positive Correlation ◽

Comparison Study ◽

Overall Acceptability

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume. The addition of 5% and 10% of WBex-f was not significant on BR porosity and led to the formation of a high number of large pores. nWB and WBex-f increases the mass loss of BR after baking (by 13.38%), and the control breads showed the highest crust darkness, yellowness, and redness. nWB and WBex-f reduces BR firmness during storage, and WBex-f increases the overall acceptability (OA) of BR (by 26.2%). A strong positive correlation was found between OA and the emotion ‘happy’ (r = 0.8696). In BR prepared with WBex-f, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found. Finally, it can be stated that WBex-f could prolong the shelf life of BR and leads to the formation of a specific VC profile, which is associated with a higher OA of the product.

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