scholarly journals Evaluation of Four Mango Cultivars for Nectar

1969 ◽  
Vol 66 (3) ◽  
pp. 153-158
Author(s):  
Evangelina R. De Hernández ◽  
José R. Benero
Keyword(s):  
The Other ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Edward Palmer

Mangoes of the Irwin, Edward, Palmer, and Keitt varieties were evaluated as to their quality for nectar. The pulp yields were 75.07, 76.85, 73.23, and 78.95%; and the soluble solids were 16.0, 21.2, 20.5 and 21.5° Brix, respectively. The quality of the canned nectars stored for as long as 12 months under ambient conditions was acceptable. Compared to the nectars of the other three varieties the variety of Keitt nectar was inferior in quality during the first three months and at the end of the study. During intermediate periods nectars from the Palmer and the Edward cultivars were superior.

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

scholarly journals Effect of neem leaf and banana pulp extracts on shelf life and quality of mango (Mangifera indica L.)

2018 ◽  
Vol 16 (3) ◽  
pp. 343-350 ◽  
Author(s):  
Rabeya Akter Sarmin ◽  
Shamim Ahmed Kamal Uddin Khan ◽  
Kanij Fatema ◽  
Sabiha Sultana
Keyword(s):  
Shelf Life ◽  
Disease Severity ◽  
Leaf Extract ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Neem Leaf Extract

The study was carried out to minimize the postharvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of postharvest quality of mango stored in ambient conditions. J. Bangladesh Agril. Univ. 16(3): 343–350, December 2018

scholarly journals AVALIAÇÃO DA QUALIDADE DE SUCO DE LARANJA INDUSTRIALIZADO

2000 ◽  
Vol 18 (1) ◽  
Author(s):  
VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽  
ENAYDE DE ALMEIDA MÉLO ◽  
LUECI DOS SANTOS LIMA
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Physicochemical Analysis ◽  
Retail Trade ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Refrigerated Storage ◽  
Trade Market

Avaliou-se a qualidade do suco de laranja pasteurizado exposto à comercialização. Amostras refrigeradas e envasadas em embalagens “TetraPak”, coletadas ao acaso, foram adquiridas no mercado varejista da cidade do Recife, durante o período de Setembro/98 a Julho/99. Foram avaliadas 03 marcas comerciais denominadas A, B e C, perfazendo 60 amostras. Para cada marca comercial, as amostras foram adquiridas em duplicata, sendo uma destinada às análises físicoquímicas (vitamina “C”, acidez total titulável, sólidos solúveis totais e pH) e a outra ao teste de incubação (35 ºC durante 10 dias). As marcas analisadas atenderam ao padrão de qualidade estabelecido pelo Ministério da Agricultura, exceto a marca C. Esta apresentou em 70% das amostras analisadas, teor de sólidos solúveis totais (SST) inferior ao padrão e sinais de deterioração durante o teste de incubação em 10% das amostras, evidenciando falhas no processamento térmico. O processamento asséptico associado ao armazenamento sob refrigeração permitiu que todas as amostras das marcas analisadas apresentassem quantidades de vitamina “C” acima do valor mínimo estabelecido pelo Ministério da Agricultura. Abstract The quality of pasteurized orange juice exposed to commercialization was evaluated. Samples, refrigerated and packed in “TetraPak” randomly collected were bought at the retail trade market of Recife, during the period of September/98 to July/99. Three commercial labels named A, B and C were evaluated, making a total of 60 samples. For each commercial label, the samples were acquired in two replicates, one of which was destined to physicochemical analysis (vitamin C, total acidity, total soluble solids and pH) and the other to the incubation test (35 ºC during 10 days). The labels assayed assisted to the established quality pattern of the Ministry of Agriculture, except the C label. This label presented in 70% of the analyzed samples, lower TSS rates than those considered as standard, it also showed signs of deterioration during the incubation test in 10% of the samples, evidencing flaws in the thermal procedure. The aseptic procedure associated to the refrigerated storage allowed all samples of the assayed labels to show vitamin C levels higher than the minimum established by the Ministry of Agriculture.

Note: The effect of Ethephon on the colour, composition and quality of mango (Mangifera indica, cv Kent) / Nota: Efecto del Ethephon sobre el color, la composición y la calidad del mango (Mangifera indica cv Kent)

1998 ◽  
Vol 4 (3) ◽  
pp. 199-205 ◽  
Author(s):  
A.R. Centurión Yah ◽  
S.A. González Novelo ◽  
J.A. Tamayo Cortés ◽  
J.J. Argumedo ◽  
E. Sauri Duch
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Reducing Sugars ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Ripe Fruit ◽  
Yellow Colour ◽  
General Acceptance

Mango cv Kent, as grown on the Yucatan Peninsula, despite its satisfactory ripening, pleasant flavour, correct pulp colour and general acceptance, shows a skin without the characteristic red- yellow colour of the regular ripe fruit; it remains green and this makes it slightly unattractive to the consumer. On the other hand, ethylene and some other components such as Ethephon, have been used to homogenize the ripening in many fruits and to improve its colour. This work shows the results of the effect of nine different treatments with Ethephon on the colour, composition and quality of mango cv Kent. Fruit was treated by immersion in solutions of Ethephon at three different concentrations (500, 1500 and 2000 ppm) and for three different lengths of times (3, 6 and 9 min). The colour improvement depended upon the concentration and time of the treatment with Ethephon. In general, it was found that treatment with Ethephon had a significantly posi tive effect on the colour of the mango skin, as it caused the degradation of chlorophyll, which gave the appearance of the characteristic yellow and red colours to 100% of the fruit treated with 2500 ppm. Treatments influenced significantly the chemical composition of the pulp, particularly the concentration of total soluble solids, reducing sugars, carotenoids, vitamin C and acidity. The best sensorial acceptance was obtained from treatments with 1500 ppm.

scholarly journals YIELD AND QUALITY OF TRIPLOID WATERMELON HYBRIDS.

HortScience ◽  
1990 ◽  
Vol 25 (8) ◽  
pp. 859f-859
Author(s):  
Donald N. Maynard ◽  
Gary W. Elmstrom
Keyword(s):  
Total Yield ◽  
Fruit Weight ◽  
The Other ◽  
Soluble Solids ◽  
Yield And Quality ◽  
Other Hand ◽  
Seedless Watermelon ◽  
Triploid Watermelon

Evaluations of 30 triploid (seedless) watermelon hybrids were conducted in the Spring 1989 season at Bradenton and Leesburg, Florida. There was considerable variation in relative cultivar yields at the two locations. However, consistency in some cultivars did occur. 'HMX 7924' produced the highest total yield and 'CFREC 88-2' had high total yields at both locations. On the other hand, 'ACX 882322', 'Fengshan No. 1', 'FMX 28', 'Fummy', 'Honeyheart', 'Nova', and 'NVH 4295' produced low total yields at both locations. Average fruit weight was high for 'Ssuper Sweet Brand 5244', 'CFREC 88-4', and 'HMX 7924' whereas 'ACX 882322', 'FMX 28', 'Fengshan No. 1', 'Nova', and 'PSR 49087' produced low average fruit weight. Soluble solids exceeded 11% in all entries at Bradenton whereas two entries were lower than 10% at Leesburg. Several experimental lines out performed the named cultivars suggesting that future introductions will be superior to those already available.

scholarly journals Effect of packaging material and postharvest calcium treatment on weight loss, decay and biochemical quality of strawberry fruits during storage

2021 ◽  
Vol 13 (4) ◽  
pp. 1158-1165
Author(s):  
Rakesh Kumar ◽  
R. S. Antil ◽  
Angrej Ali
Keyword(s):  
Untreated Control ◽  
Storage Period ◽  
Soluble Solids ◽  
Calcium Treatment ◽  
Ambient Conditions ◽  
Short Period ◽  
Fruit Decay ◽  
Cold Condition ◽  
Biochemical Quality

Strawberry (Fragaria x ananassa Duch.) fruits are highly perishable which lose their marketability within a short period of time, resulting in considerable loss of fruits after harvest. In present study, the packaging materials treatment i.e. polypropylene terephthalate (PET) Punnet and High density polythene (HDPE) crates and calcium compounds (CaCl2 and Ca(No3)2) were examined for the storability and biochemical quality of strawberry (cv. Winter Down) fruits in cold condition (3±1 °C) in comparison to the untreated control fruit in ambient storage for 3, 6 and 8 days storage period. Results revealed that physiological loss in weight (PLW) and fruit decay increased with the advancement of the storage period irrespective of the treatments. Fruits treated with CaCl2 (2%), packed in PET Punnets and stored in cold condition (3±1 °C) showed significantly minimum PLW (6.55, 11.12 and 15 34 %) and fruit decay (7.29, 17.71 and 34.38 %) at 3, 6 and 8 days storage, respectively. Non-treated control fruits at ambient conditions could not maintain their marketability even 3 days of storage and showed relatively high decay losses (25.00, 62.21 and 91.67 % at 3, 6 and 8 days of storage, respectively). Packaging and calcium treatment did not affect the fruit total soluble solids (TSS) and total sugars but was found effective to slow down the decrease of ascorbic acid and acidity contents of the fruit during storage. PET Punnets packaged fruits treated with CaCl2 (2%) under cold conditions retained better shelf-life with better biochemical quality of fruits during storage while untreated control fruits deteriorated rapidly.

scholarly journals Effect of different treatments of ethrel on ripening behaviour and post- harvest quality of mango (Mangiferaindica L.) during storage

2017 ◽  
Vol 9 (1) ◽  
pp. 85-93
Author(s):  
Sukhjit Kaur
Keyword(s):  
Specific Gravity ◽  
Soluble Solids ◽  
Moisture Loss ◽  
Research Station ◽  
Fruit Colour ◽  
Ambient Conditions ◽  
Post Harvest ◽  
Randomized Design ◽  
And Control

An experiment was done to assess the effect of various post -harvest treatments of ethrel on ripening behaviour and post -harvest quality of mango cv. Amrapali (Mangiferaindica L.) during storage at Punjab Agricultural University, Regional Research Station, Gurdaspur during the years 2013-14 and 2014-15. The experiment was planned under completely randomized design (CRD) with three replications. The treatment units was six fruits per replication. Total five treatments and control were applied. The objective of this work was to evaluate the effects of various concentrations of ethrel (500 ppm, 750 ppm, 1000 ppm,1250 ppm, 1500 ppm and control ) on shelf life of mango fruits when stored under ambient conditions. The treated fruits were assessed for physiological changes fruit colour, flavour/aroma, organoleptic taste, marketability, ripening, specific gravity, moisture loss, decay, physiological loss in weight (PLW), total soluble solids (TSS), acidity and sugars. The observations were recorded at 5, 8 and 11 days after storage. At 11th day of storage these mangoes exhibited deep yellow fruit colour with excellent flavour, organoleptic taste and highly acceptable marketability at 1000 ppm ethrel treatment as compared to other ethrel doses. Fruit ripening (100%), specific gravity (0.84), TSS(23°Brix) and sugars(20.65%) were highest in the fruits treated with 1000ppm ethrel as compared to rest of treatments at 11th day of storage. Lowest moisture loss (8.5%), decay (1%), PLW(12.50%) and acidity(0.12%) were observed in the fruits treated with 1000ppm of ethrel as compared to rest of treatments at 11th day of storage. The beneficial effect of the present study is to overcome the problem of uneven and late ripening of Amrapali mango by postharvest treatment of ethrel at 1000 ppm at their mature green stage to develop typical fruit flavour with excellent fruit quality.

scholarly journals Postharvest quality of cocona (Solanum sessiliflorum Dunal) stored under ambient condition

Revista CERES ◽  
2011 ◽  
Vol 58 (4) ◽  
pp. 476-480 ◽  
Author(s):  
Danielle Fabíola Pereira da Silva ◽  
Railene Hérica Carlos Rocha ◽  
Luiz Carlos Chamhum Salomão
Keyword(s):  
Genetic Resource ◽  
Tap Water ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Physiological Characterization ◽  
Physical Chemical ◽  
Plastic Containers

Cocona (Solanum sessiliflorum Dunal) is an important genetic resource that has been traditionally used for a variety of purposes, including food, medical and cosmetics applications. The objective of this study was evaluated the quality and the period of postharvest shelf life of cocona 'Mosquet", through the physical, chemical and physiological characterization of fruits stored under the ambient conditions. Physiologically mature fruits were harvested from an orchard, washed with tap water and soaked in a solution of the fungicide Prochloraz (49.5 g/100 L of water) for 5 minutes. After air drying, the fruits were packed in plastic containers and stored at 24 ± 2 ºC and relative humidity 60 ± 5% for 15 days. The fruits developed a respiratory climacteric respiratory patern and remained fit for consumption up to day 6 of storage, that is, without visual symptoms of loss of water and firmness. At this stage, the fruits showed firmness of 117,42 kPa, soluble solids of 6.62º Brix and citric acid of 1.22 %.

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.

Study on Effect of High Oxygen Treatment on Storage Quality and Anti-Browning of Fresh-Cut Apples

2014 ◽  
Vol 511-512 ◽  
pp. 46-49
Author(s):  
Chuan Zhu Leng ◽  
Qi Li ◽  
Si Xin Wang ◽  
Xi Hong Li ◽  
Lan Chen ◽  
...  
Keyword(s):  
Sensory Quality ◽  
High Oxygen ◽  
The Other ◽  
Soluble Solids ◽  
Storage Quality ◽  
Total Soluble Solids ◽  
Titratable Acid ◽  
Oxygen Treatment ◽  
Fresh Cut

The effect of high oxygen treatment on quality of Fuji fresh-cut apples during 24 days of storage at 4°C was investigated. Results indicated that the high oxygen could significantly inhibit the browning as well as keep the sensory quality of fresh-cut apples. Moreover, the treatment of 100% oxygen for 5 days better maintained the color and firmness, also with higher contents of the total soluble solids and titratable acid of fresh-cut apples, compared to the other treatments.

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