scholarly journals Influence of packing material and storage conditions on quality and sensory attributes of Palmyrah (Borassus flabellifer L.) tender fruit endosperm.

2020 ◽  
pp. 581-590
Keyword(s):  
Cold Storage ◽  
Reducing Sugars ◽  
Chemical Properties ◽  
Storage Conditions ◽  
Packing Material ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Titrable Acidity ◽  
Significant Difference ◽  
And Storage

The study was focused to determine the effect of packing material and storage conditions on the physio-chemical changes that occurs during the storage life of the palmyrah tender fruit endosperm (nungu). The experiment was conducted in completely randomized factorial design with two factors at unequal levels and replicated thrice. LDPE 50 micron pouch, HDPE 50 micron pouch and aluminium foil pouch were the packing material and ice box, cold storage at 2oC, cold storage at 4oC and refrigerated storage were the storage conditions used during the period of investigation. During the storage the physico-chemical properties like total soluble solids, pH and reducing sugars followed an increasing trend upto 6th day. Whereas, this highest browning and titrable acidity content were recorded upto 8th day of storage. Significant difference for physicochemical properties viz., maximum total soluble solids (7.16oBrix), reducing sugars (5.41%), minimum titrable acidity (0.418%) and browning (0.026%) were recorded when palmyrah tender fruit endosperm was packed in LDPE 50 micron pouch. Similarly, the maximum total soluble solids (8.94oBrix), reducing sugars (5.39%), minimum titrable acidity (0.429%) and browning (0.028%) were recorded when palmyrah tender fruit endosperm was stored in cold storage at 2oC. Superiority for sensory evaluation was reported for nungu packed in LDPE 50 micron and stored in cold storage at 2oC upto the end of the shelf life i.e., 8th day.

scholarly journals 720 PB 432 THE EFFECT OF APPLYING CALCIUM ON THE RIPENING OF MANGO FRUITS (Mangifera indica L)

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 536c-536
Author(s):  
Judith Zambrano ◽  
Juan Manzano
Keyword(s):  
Ascorbic Acid ◽  
Mangifera Indica ◽  
Quality Parameters ◽  
Total Sugar ◽  
Soluble Solids ◽  
Mango Fruit ◽  
Total Soluble Solids ◽  
Titrable Acidity ◽  
Postharvest Application ◽  
Significant Difference

The effect of applying Ca++ in two forms: infiltration and dipping on mango fruit cv `Haden' was investigated. This effect was evaluated by measuring some quality parameters in the flesh and in the skin of the fruit. It was found that postharvest application of Ca++ extent the storage life of the fruit by a week. This fact, together with the results obtained from the quantification of sugars, ascorbic acid, total soluble solids alcohol. insoluble solids, starch and titrable acidity seem to indicate that the application of Ca++ delays slightly the process associated with ripeness. Furthermore, no significant difference between the two forms of Ca++ applied was found, except for the amount of ascorbic acid and total sugar. Finally, dipping application of Ca++ is easier than infiltration and it is therefore suggested.

scholarly journals Effect of Three Pickling Agents on the Physico-chemical Properties of Two Varieties of Cucumber Stored under Tropical Ambient Conditions

2020 ◽  
pp. 18-23
Author(s):  
A. Boakye- Dankwa ◽  
B. K. Maleekuu ◽  
P. Kumah ◽  
P. K. Tandoh
Keyword(s):  
Chemical Properties ◽  
Titratable Acidity ◽  
Total Soluble Solid ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Brine Solution ◽  
Total Soluble Solids ◽  
Physico Chemical ◽  
Significant Difference ◽  
Soluble Solid

The experiment was conducted to determine the effect of three pickling agents on the physico-chemical properties of two varieties of cucumber (Poinsett and Marketmore) stored under ambient conditions for 90 days. A 2x3 factorial design in a Completely Randomized Design with 3 replications was used for the study. The treatment consisted of two varieties of cucumbers (Poinsett and Marketmore) and three pickling solutions (Brine, Vinegar and Brine + Vinegar). The study revealed that Brine + Vinegar solution recorded the highest firmness (19.17N) whiles Brine solution recorded the least firmness of 8.25N. For the pH, there were no significant differences between the two varieties of cucumber, the pickling solutions and their interaction. Brine + Vinegar solution recorded the highest titratable acidity (12.03%) whiles Brine solution recorded the least titratable acidity (3.90%). For the interaction, Marketmore in Brine + Vinegar recorded the highest mean (13.10%), whiles Marketmore and Poinsett in Brine recorded the least means for titratable acidity (3.73% and 4.07% respectively). For the total soluble solids, no significant difference was observed between the two varieties. Brine solution and Brine + Vinegar solution recorded the highest total soluble solids (3.70 Brix and 3.01 Brix respectively). Vinegar solution recorded the least (1.65 Brix) total soluble solids. For the interaction, Marketmore and Poinsett in Brine recorded the highest total soluble solid (3.67 Brix and 3.73 Brix respectively) while Marketmore and Poinsett in Vinegar recorded the least mean for the total soluble solid content (1.63 Brix and 1.67 Brix respectively).

scholarly journals Effect of Simulated Vibration and Storage on Quality of Tomato

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 417
Author(s):  
Pankaj B. Pathare ◽  
Mai Al-Dairi
Keyword(s):  
Weight Loss ◽  
Kinetic Models ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Order Kinetic ◽  
Tomato Fruits ◽  
Total Soluble Solids ◽  
C Storage ◽  
And Storage

The influence of simulated transport vibration and storage conditions for 10 days on tomato fruits quality (color, weight, firmness, total soluble solids, and headspace gases) were investigated. Better kinetic models for color changes, weight loss, and firmness of stored tomato fruits were selected. Tomato fruits were divided equally into two main groups where the first one was subjected to vibration at a frequency of 2.5 Hz for two hours and the other group was set as a control (with no vibration stress). Both tomato groups were stored for 10 days at 10 °C and 22 °C storage conditions. The results showed a reduction in total soluble solids, yellowness, weight, lightness in the tomato fruits subjected to vibration at 22 °C storage condition. Ethylene and carbon dioxide increased by 124.13% and 83.85% respectively on the same condition (22 °C). However, storage at 10 °C slowed down the investigated quality changes attributes of both tomato groups (vibrated and control) during storage. The weight loss change kinetics of both tomato groups at both storage temperatures were highly fitted with a zero-order kinetic model. Color and firmness kinetic changes of tomato groups stored at both conditions were described well by zero and first order kinetic models. To validate the appropriateness of the selected model, lightness, redness, yellowness, and firmness were taken as an example. The study revealed that the vibration occurrence and increasing storage temperature cause various changes in the quality attributes of tomatoes.

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals Development and Evaluation of Whey-based Herbal Beverages as Health Drink

2021 ◽  
Vol 108 (March) ◽  
pp. 1-5
Author(s):  
Kanchana N ◽  
◽  
Veeranan Arun Giridhari V ◽  
Vijayalakshmi R ◽  
◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Attributes ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Protein G ◽  
Total Soluble Solids ◽  
Sensory Acceptability ◽  
Titrable Acidity ◽  
Physical Chemical ◽  
The Cost

The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of whey-based herbal drinks. Among the three variations, whey-based jaljeera drink (H3) scored the highest sensory acceptability. The pH, titrable acidity (% citric acid), total soluble solids (⁰Brix), lactose (g/100g), protein (g/100g), fat (g/100g), total reducing sugar (g/100g), total sugar (g/100g), calcium (mg/100g), ascorbic acid (mg/100g) and total phenol (mgGAE/100g) of whey-jaljeera drink (H3) were 5.24, 0.21, 12.0, 2.78, 0.46, 0.30, 3.43, 14.43, 55.27, 0.12 and 14.26, respectively. The sensory attributes retention was high in glass (P2) compared to PET (P1). The sensory attributes were gradually decreased during the storage of room temperature (R1) than refrigerated temperature (R2). The cost of the formulated whey brahmi drink, whey mint drink, and whey jaljeera drinks were Rs.18.33/250ml, Rs.20.20/250ml and Rs.14.75/250ml, respectively. The study concluded that nutritionally rich whey-based herbal drinks can be recommended to all group of people.

scholarly journals Chemical Properties and Shelf Life of Banana (Musa sapientum L.) as Influenced by Different Postharvest Treatments

2015 ◽  
Vol 12 (2) ◽  
pp. 06-17 ◽  
Author(s):  
S A Zomo ◽  
S M Ismail ◽  
M Shah Jahan ◽  
K Kabir ◽  
M H Kabir
Keyword(s):  
Gibberellic Acid ◽  
Shelf Life ◽  
Open Space ◽  
Sugar Content ◽  
Chemical Properties ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Benzyl Adenine ◽  
Total Soluble Solids ◽  
Postharvest Treatments

An experiment was conducted to evaluate the changes in the chemical properties of banana fruits and their shelf life as influenced by different postharvest treatments. There were two varieties viz. Amritasagar (VI) and Sabri (V2) and seven storage treatments viz.: control (open space, 30±2ºC) (T0); perforated polyethylene, 30±2ºC (T1); non-perforated polyethylene, 30±2ºC (T2); benzyl adenine (BA 30 ppm, 30±2ºC) (T3); gibberellic acid (GA3 150 ppm, 30±2ºC) (T4); benzyl adenine (BA 30 ppm, 15°C ) (T5) and gibberellic acid (GA3 150 ppm, 15°C) (T6). A factorial experiment was laid out in the Completely Randomized Design (CRD) with three replications. Data were recorded on titratable acid content, total sugar content, reducing sugar content, non-reducing sugar content, total soluble solids and pulp pH. Among the chemical parameters, total soluble solids (TSS) and pH of pulp increased while titratable acidity decreased during storage in all the treated and untreated banana fruits. Among the treatments gibberellic acid (GA3 150 ppm, 15°C) treatment exhibited the best storage performance. The treatment combinations of Sabri with gibberellic acid (GA3 150 ppm, 15°C) showed the longest shelf life (16.25 days), whereas the lowest shelf life was in Amritasagar with control (open space, 30±2ºC) treatment combination (6.78 days).The Agriculturists 2014; 12(2) 06-17

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.

scholarly journals Production of Peanut Milk and Its Functional, Physiochemical, Nutritional and Sensory Characteristics

2020 ◽  
pp. 79-88
Author(s):  
Azhari Siddeeg ◽  
Zakaria A. Salih ◽  
Al-Farga Ammar ◽  
Nahid Salah Mohammed Saeed ◽  
Saad M. Howladar ◽  
...  
Keyword(s):  
Functional Properties ◽  
Milk Powder ◽  
Control Sample ◽  
Storage Conditions ◽  
Proximate Analysis ◽  
Soluble Solids ◽  
Significant Difference ◽  
Powder Milk ◽  
Milk Substitute ◽  
Future Work

This study was aimed to investigate the functional properties of peanut seeds, and physicochemical, nutritional and sensory analysis of processed peanut milk. Standard methods were used in this research to determine the functional properties and proximate composition, while minerals were determined by a flame photometer and colorimeter. Firstly, the functional proprieties of the whole and defatted kernel of peanut seeds were studied, and the best results were found in the defatted sample. Peanut milk samples were divided into four samples depends on the percentage of powder milk addition (3, 6, 9 and 12%) as well as the control sample without addition. The pH, total soluble solids, viscosity, and density of samples were (6.2-6.5, 6-16%, 3-8 mPa/s, and 1.01-1.05 g/cm3, respectively), increased with the increasing of milk powder. About the proximate analysis, the highest values of ash, protein, fat, total carbohydrates (0.8, 6.3, 6.3, and 7.5%, respectively) were found in the sample of 12% powder milk. Sodium, potassium, and calcium in the samples (3, 6, 9 and 12%) were found in the range 38-58, 55-89, and 10-18 mg/100 g, respectively. Sensory evaluation results revealed great acceptance for peanut milk made with 3% powder milk addition, while we're not found a significant difference in the color and taste of all samples and control. This study proved the possibility of using Sudanese peanut as a milk substitute which was found to be a good source of nutrients. This study suggested using peanut milk as a milk substitute, and in yogurt manufacture, future work should aim at studying optimum storage conditions and stable packaging requirements.

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