scholarly journals DYNAMICS OF CERTAIN CHEMICAL COMPONENTS IN TOMATO FRUIT (LYCOPERSICON ECULENTUM MILL.) MAINTAINED AT DIFFERENT TEMPERATURES AFTER HARVEST

2021 ◽  
Vol 10 (19) ◽  
pp. 313-320
Author(s):  
Sándor Rózsa ◽  
Dănuț-Nicolae Măniuțiu ◽  
Vasile Lazăr ◽  
Tincuța-Marta Gocan ◽  
Ileana Andreica ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Tomato Fruit ◽  
Point Of View ◽  
Chemical Components ◽  
Local Varieties ◽  
Local Populations ◽  
Different Temperatures ◽  
New Varieties ◽  
Red Variety ◽  
Vegetable Cultivation

Traditional tomato varieties are of particular importance for vegetable cultivation, by capitalizing on the diversity of local populations and increasing the number of crops. The study of local populations of cultivated tomatoes determines the accumulation of additional knowledge on how the shape, size and taste of fruits evolve, helping to identify new varieties with a role in improving the productivity, quality and nutritional value of tomatoes. In this paper, 2 local varieties from the Cluj County area were studied, from the point of view of the dynamics of certain chemical components when, after harvest, the tomatoes are stored at different stages of maturity. The lowest water loss, of 7.5%, was presented by the pink variety, stored for 7 days at a temperature of 8 °C. Vitamin C was better preserved in the case of the red variety, presenting after 7 days of storage at 8 °C, values of 27.23% at green maturity and 46.58% at consumption maturity. The pectic substances, in the case of the studied varieties, do not show significant variations depending on the maturity phase or the storage method, these registering values between 0.11 and 0.27%.

scholarly journals Susceptibility of European pear genotypes in a gene bank to pear psylla damage and possible exploitation of resistant varieties in organic farming

2010 ◽  
Vol 16 (3) ◽  
Author(s):  
P. Benedek ◽  
T. Szabó ◽  
M. Soltész ◽  
Z. Szabó ◽  
C. Konrád-Németh
Keyword(s):  
Organic Farming ◽  
Fruit Quality ◽  
Gene Bank ◽  
Point Of View ◽  
Local Varieties ◽  
European Pear ◽  
Pear Psylla ◽  
Resistant Varieties ◽  
Commercial Cultivars ◽  
Yield Capacity

We evaluated 285 pear genotypes (commercial cultivars, ancient local varieties, unnamed local strains, seedlings, wild seedlings) in the largest gene bank of pear in Hungary from the point of view of psylla resistance to explore their possible exploitation in organic farming. We have found some 10 new resistant types (Bókoló körte, Bôtermô Kálmán, Füge alakú körte, Nagyasszony körte, Nyári Kálmán, Rozs nyári körte, Viki körte, Pb-242, Pb-299, 0-632) and 7 highly tolerant ones (Cure-6, Kései Kálmán, Kieffer, Kieffer Éd, Steiner, Téli Kálmán, II. B-3- 6/4, 96-16/5) (Table 1). These made up 3.5 + 2.8 per cent of the investigated genotypes, while 93.7 per cent of them were susceptible to pear psylla damage. Taking earlier and present results into account we can list more than 30 European pear cultivars being resistant or highly tolerant to pear psylla infestation and damage. In fact, the list of resistant and highly tolerant cultivars may serve as a basis selecting pear cultivars fitting to the specific requirements of the organic farming. By the end we can conclude that there is some real hope to exploit some resistant or highly tolerant ancient or local cultivars in organic farming but further investigations are needed to estimate their yield capacity and fruit quality.

scholarly journals Nutritional Characterization of a Traditional Cultivar of Tomato Grown Under Organic Conditions—cv. “Malacara”

2022 ◽  
Vol 8 ◽  
Author(s):  
María D. Raigón ◽  
María D. García-Martínez ◽  
Octavian P. Chiriac
Keyword(s):  
Organic Farming ◽  
Nutritional Value ◽  
Fruit Weight ◽  
Organic Production ◽  
Local Varieties ◽  
Yellow Color ◽  
Organic Farmers ◽  
Tomato Cultivars ◽  
Selection Of

The loss of genetic diversity due to the replacement of local tomato (Solanum lycopersicum L.) varieties by improved cultivars has been mitigated in many cases by the good work of organic farmers in maintaining local agricultural biodiversity. In parallel to these initiatives, in recent years, consumers have developed an increasing awareness of both food-related health, environmental issues, and food demand to recover the flavors of the past. In the case of tomatoes, these attributes (nutritional, organoleptic, social, and environmental) are closely related to organic production using local varieties. “Malacara” tomato is an example of a local variety. Coming from Sierra de Cádiz, it is a varietal type called “Cuelga” (“for hanging,” because the tomato trusses are hung from beams in the farmhouses). Cultivated and harvested in the open air during the summer months, these tomatoes are commercialized and consumed in the winter. Historically, this variety has enabled the fresh consumption of tomatoes during the winter, without the need to force cultivation. It is highly appreciated in the local cuisine and is the basis for sauces figuring in typical dishes. Its characteristic traits are small, pallid fruits, and long shelf life. The main objective of this work has been to typify two Malacara tomato cultivars (red and yellow color) grown under organic farming conditions, through the characterization of morphological, nutritional, and volatile parameters. The main differences are due to morphological parameters (fruit weight and color of the exocarp and endocarp). Other characteristics such as the content of ash, fiber, moisture, the concentration of iron, magnesium, and calcium, and content of lycopene are different between both cultivars. This study provides information on the nutritional and aromatic composition of two Malacara tomato cultivars, differentiated by their color and grown under organic farming conditions. The results add value to the native horticultural heritage and can aid in the selection of tomato varieties suitable for a sustainable production system and to produce tomatoes with high nutritional value and rich in aroma.

scholarly journals Drying kinetics of baru flours as function of temperature

2018 ◽  
Vol 22 (10) ◽  
pp. 713-719 ◽  
Author(s):  
Douglas R. Reis ◽  
Fabrício B. Brum ◽  
Eduardo J. O. Soares ◽  
Jessiana R. Magalhães ◽  
Fabrício S. Silva ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Food Industry ◽  
Nutritional Value ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Statistical Parameters ◽  
Noticeable Effect ◽  
Different Temperatures ◽  
Kinetics Of

ABSTRACT Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and analyze the drying kinetics of whole and defatted baru almond flours at different temperatures. The flour resulting from almond milling was defatted using petroleum ether. The drying processes were performed at temperatures of 40, 50 and 60 ºC. The mathematical models of Page, Henderson and Pabis, Midilli & Kucuk, Thompson and Approximation of Diffusion were fitted to the experimental data. The results showed a noticeable effect of air temperature on the drying kinetics of whole and defatted baru almond flours. According to the statistical parameters of analysis, the models Midilli & Kucuk and Page were the ones with the best fits to the experimental data. The effective diffusivity values found ranged from 8.02 × 10–10 to 19.90 × 10–10 m2 s-1 and for the activation energy were 22.39 and 39.37 KJ mol-1 for whole and defatted almonds, respectively.

scholarly journals INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
JULIANA GONDIM DE ALBUQUERQUE ◽  
ANDREZA MORAES DUARTE ◽  
MARIA LÚCIA DA CONCEIÇÃO ◽  
JAILANE DE SOUZA AQUINO
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Point Of View ◽  
Purchase Intent ◽  
Microbiological Analysis ◽  
Spondias Purpurea ◽  
Hedonic Scale ◽  
The Cost ◽  
Physical And Chemical

ABSTRACT This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical characteristics. Cookies made with SFR at concentrations of 0, 10, 20 and 30% were submitted to analyses of chemical composition, acidity, pH, ascorbic acid, water activity, in addition to yield and costs. Microbiological analysis of cookies was performed previously to sensory analysis, which was performed by 100 potential consumers. SFR showed high levels of Vitamin C (57.99 mg / 100 g), fiber (12.82%), carbohydrate (71.77%) and energy density (313.21 Kcal/100 g). As SFR was added, there was an increase in the content of fibers, minerals and vitamin C. Cookies showed sensory scores between 6 and 7 of a 9-point hedonic scale; however, cookie containing 10% of seriguela fruit residue flour was the most accepted, with purchase intent and preference similar to control cookies, which were made with 100% wheat flour. The use of seriguela fruit residue in the production of cookies can be a viable option to increase the nutritional value and reduce the cost of ingredients used in the processing of food products, in addition to being important from the environmental point of view.

scholarly journals Study on the Adaptation of Superior and Local Upland Rice Varieties (Oriza sativa) in Dry Climate of West Southeast Moluccas Border Region of Country

2019 ◽  
Vol 7 (1) ◽  
pp. 163
Author(s):  
Sheny S. Kaihatu ◽  
Wahid Wahid ◽  
Edwen D. Waas ◽  
Marthen P. Sirappa
Keyword(s):  
Plant Density ◽  
Upland Rice ◽  
Block Design ◽  
Border Region ◽  
The West ◽  
Rice Varieties ◽  
Local Varieties ◽  
Dry Land ◽  
Yield Increase ◽  
New Varieties

This study on the adaptation of superior and local upland rice on dry climate was carried out from July to October 2017 at the West Southeast Moluccas Main Seed Center involving 15 members of the Webat Farmer Groups. The aim of this study was to obtain adaptive superior and local varieties that could potentially be developed in dry climates (dry land) in the region. Field assessments were done usinged a Randomized Block Design with eight treatments (superior and local varieties of upland rice) and repeated three times. The five superior varieties assessed were Towuti, Inpago 8, Inpago 9, Inpago 10, and Inpago 11 and the three local varieties used were Red Tanimbar, White Tanimbar, and Black Tanimbar. The results of the study showed that the average productivity of superior new varieties of upland rice higher yields (2.03 t ha-1) compared to local varieties (1.24 t ha-1), revealing a yield increase of 63.71 %. Results suggest that there are five varieties of upland rice that have potential to be developed in the West Southeast Moluccas Border Region, namely Inpago 9, Inpago 10, and Inpago 11 (superior new varieties), and Red Tanimbar and White Tanimbar (local varieties). However, the yields obtained in this assessment are still low because the number of productive tillers is also low. This could be due to low plant density caused by the very small number of seeds used per planting hole, and the effect of legowo 2: 1 planting system with a very wide.

scholarly journals The Chemistry behind Tomato Quality

2018 ◽  
Vol 13 (9) ◽  
pp. 1934578X1801300
Author(s):  
Dario Paolo ◽  
Giulia Bianchi ◽  
Roberto Lo Scalzo ◽  
Carlo F. Morelli ◽  
Marco Rabuffetti ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Detrimental Effect ◽  
Chemical Constituents ◽  
Fruit Size ◽  
Breeding Programs ◽  
Beneficial Effects ◽  
Fresh Vegetables ◽  
Nutritional Qualities ◽  
New Varieties

Tomato is one of the most widely consumed fresh vegetables in the industrialized world and an important source of healthy constituents of the human diet. Despite the unique flavor characteristics of tomatoes, which make them extremely valuable in cooking, and their recognized beneficial role in the diet, the quality of tomato was traditionally only considered in connection to external appearances. As it happened with other highly requested crops, breeding programs of tomato focused their efforts on developing new varieties with higher yields and stress resistance, with better uniformity in fruit size, brighter color and prolonged shelf life. The downside of these strategies was that organoleptic features and nutritional value were often neglected, with a detrimental effect on commercial tomatoes. Over the last years, there has been an increase in consumers’ demand for tasty and healthy products. This aspect, paired with novel and multidisciplinary approaches to tomato research, allowed both sensory and nutritional qualities to be reconsidered as valuable parameters in breeding. In this review we describe the main chemical constituents of tomato, focusing on the flavor compounds (both volatile and non-volatile compounds) and secondary metabolites. Particular attention is paid to their beneficial effects on human health and their relevance to the overall quality of tomato.

Ion–solvent interaction of tetraalkylammonium ions in solvents of high dielectric constant. Part I. Conductance and Walden product of tetraalkylammonium ions in N-methylacetamide at different temperatures

1968 ◽  
Vol 46 (22) ◽  
pp. 3525-3530 ◽  
Author(s):  
Raj Deo Singh ◽  
Pushti Prakash Rastogi ◽  
Ram Gopal
Keyword(s):  
Dielectric Constant ◽  
Aqueous Solutions ◽  
High Dielectric Constant ◽  
Electrical Conductance ◽  
Point Of View ◽  
Walden Product ◽  
Solvent Interaction ◽  
Tetraalkylammonium Ions ◽  
Different Temperatures ◽  
High Dielectric

Ion–solvent interaction of the tetraalkylammonium ions (R4N+) in N-methylacetamide has been studied from the point of view of electrical conductance and the derived Walden product. The results indicate R4N+ ions to be structure breakers in this solvent, quite opposite to their general behavior in aqueous solutions. The effect is conspicuous in the smaller Me4N+ and Et4N+ ions, but is less marked in the larger ions.

The tylenchid (Nematoda) egg shell: structure, composition and permeability

Parasitology ◽  
1976 ◽  
Vol 72 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Alan F. Bird ◽  
M. A. McClure
Keyword(s):  
Basic Structure ◽  
Vitelline Membrane ◽  
Chemical Components ◽  
Rotylenchulus Reniformis ◽  
Lipid Layer ◽  
Tylenchulus Semipenetrans ◽  
Different Temperatures ◽  
Egg Shells ◽  
Egg Shell ◽  
Lipid Layers

SummaryThe fine structure of egg shells of four different genera belonging to the order Tylenchida has been examined. The species examined were Meloidogyne javanica, Rotylenchulus reniformis, Tylenchulus semipenetrans and Pratylenchus minyus. They are all similar in their basic structure, being composed of vitelline membrane, chitin and lipid layers, but there is considerable variability in the thickness of these layers.We have retained the conventional nomenclature because of its convenience, but it is clear that these layers have a variety of chemical components. However, they do appear to contain the compounds from which they take their name. Thus chitin occurs in the chitin layer, and lipid in the lipid layer. The latter is removed by the technique used in isolating the shell from the egg. Chemical analysis of the hydrolysis products of these shells has revealed a high (35 %) proline content which appears to be a characteristic of those nematode egg shells which have been examined so far. These analyses and treatment with enzymes indicate that the chitin layer is a chitin–protein complex.Experiments on the permeability of eggs of M. javanica at different temperatures indicate that changes in permeability are not due to the melting of a single lipid with a distinct melting point as had been thought in the past. We have found that Arrhenius activation energies calculated from the two slopes of an Arrhenius plot were 17·8 kcal/mol and 43·0 kcal/mol respectively, the transition from one to the other taking place at 62°C. We think that these changes are due to changes in the properties of lipoprotein membranes in the lipid layer. These membranes appear to be of paramount importance in controlling the permeability of the nematode egg shell.

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