scholarly journals ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA ANDRÉ BOLINI CARDELLO ◽  
ANA LOURDES NEVES GÂNDARA
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Sugar Cane ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Pet Bottles ◽  
Cane Juice ◽  
Sugar Cane Juice

O objetivo desta pesquisa foi estudar a vida-de-prateleira de produto elaborado com garapa, parcialmente clarificadaestabilizada, e suco de maracujá (5%). A mistura foi adicionada de antioxidante, conservante e espessante em concentrações pré-estabelecidas. Após pasteurização, o produto foi resfriado, embalado em garrafas de polietileno tereftalato (PET) e armazenado sob refrigeração pelo período de um mês. Foram realizadas determinações microbiológicas (Contagem Padrão, Contagem de Bolores e Leveduras, Coliformes Totais e Fecais), físico-químicas (pH, ºBrix, acidez, relação Brix/Acidez, teor de ácido ascórbico, turbidez), e sensoriais. Os resultados da análise sensorial, considerados os mais relevantes para a pesquisa, indicaram que o produto (mistura de garapa parcialmente clarificadaestabilizada com suco de maracujá) pode ser elaborado e comercializado por até quinze dias sob refrigeração, pois as condições do processo permitiram a manutenção da qualidade microbiológica e sensorial. O teor de ácido ascórbico manteve-se em bom nível até o final da estocagem, com perda de apenas 20% em relação ao teor adicionado. SHELF-LIFE STUDY OF A BEVERAGE ELABORATE BY BLEND OF PARTIALLY CLARIFIED-STABILIZED SUGAR-CANE JUICE AND NATURAL PASSION FRUIT JUICE Abstract The objective of this research was to study the shelf-life of a product elaborated with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%). The blend was added of antioxidant, preservative and thickener in pre-established concentration. After pasteurization the product was refrigerated in polyethylene teraftalate (PET) bottles and stored for 1 month period under refrigeration. Microbiological determinations (Standard Count, Mould and Yeasts Count, Total and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity, ascorbic acid content, turbidity) and sensorial were accomplished. The results of sensorial analysis, considered the more relevant for the research, indicated that the product (blend of sugar-cane juice partially clarified/stabilized with passion fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological and sensorial quality. Ascorbic acid content maintained a good level until the end of storage, with lost of only 20% in relation to the concentration added.

scholarly journals Effect of ultrasonication on microbial quality, colour, and ascorbic acid content of passion-fruit juice during storage

2017 ◽  
Vol 46 (4) ◽  
pp. 470-480 ◽  
Author(s):  
V.M. Gómez-López ◽  
M.E. Buitrago ◽  
M.S. Tapia ◽  
A. Martínez-Yépez
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Microbial Quality

scholarly journals Microbiological Quality and Shelf Life of Enzyme-peeled Fresh-cut Persimmon Slices Stored in High CO2 Atmospheres

HortScience ◽  
2012 ◽  
Vol 47 (12) ◽  
pp. 1758-1763 ◽  
Author(s):  
Yukari Murakami ◽  
Yoshihiko Ozaki ◽  
Hidemi Izumi
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Sugar Content ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Ascorbic Acid Content ◽  
Surface Color ◽  
Fresh Cut ◽  
Quality And Shelf Life

The microbiological quality and shelf life of enzyme-peeled fresh-cut persimmon slices were evaluated during storage in a high CO2 controlled atmosphere (CA) and active modified atmosphere packaging (MAP) at 10 °C. Microbial counts of the enzyme-peeled slices were lower in high CO2 atmospheres (10%, 15%, and 20%) than in air during CA storage for 6 days at 10 °C with the 20% CO2 atmosphere being most effective. High CO2 atmospheres did not affect the number of bacterial and fungal species detected in the persimmon slices. The surface color, expressed as C* values, of the peeled side of enzyme-peeled slices was lower in high CO2 than in air after 6 days of CA storage. In contrast, C* values at the cut side were higher for slices stored in 20% CO2 than in air on Day 6. High CO2 atmospheres did not affect other quality of enzyme-peeled slices such as texture, pH, sugar content, and total ascorbic acid content. Based on the optimum 20% CO2 concentration in a CA, enzyme-peeled slices were stored in a MAP flushed with either air or 20% CO2 for 4 days at 10 °C. The CO2 concentration approached an equilibrium of either 5% or 10% after 3 days of storage in packages flushed with either air or 20% CO2, respectively, and the O2 decreased to ≈10% in both packages. Adding 20% CO2 to the MAP was effective in reducing the growth of mesophiles and coliforms but not fungi in enzyme-peeled persimmon slices throughout 4 days of storage. The diversity of bacterial and fungal flora was partially similar between packages flushed with air and 20% CO2. Texture, pH, surface color, sugar content, and total ascorbic acid content of enzyme-peeled persimmon slices were unaffected by air or 20% CO2 as the flushing gas, except that C* values of the enzymatically peeled side on Day 4 were lower for slices flushed with 20% CO2 than air. A 20% CO2 atmosphere is recommended for reducing the microbial population of enzyme-peeled persimmon slices stored at 10 °C and the shelf life of persimmon slices in an active MAP with 20% CO2 is 4 days at 10 °C.

scholarly journals ETHYLENE APPLICATION AFTER COLD STORAGE IMPROVES SKIN COLOR OF ‘VALENCIA’ ORANGES

2016 ◽  
Vol 38 (4) ◽  
Author(s):  
MARIA LUIZA LYE JOMORI ◽  
NATALIA DALLOCCA BERNO ◽  
RICARDO ALFREDO KLUGE
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Acid Content ◽  
Skin Color ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Internal Quality ◽  
Valencia Orange

ABSTRACT Degreening is a postharvest technique that consists of applying ethylene to oranges fresh fruits to improve skin color. In Brazil, this technique is still not widely applied due to a lack of specific research, resulting in poor fruit coloration, which limits the oranges’ exportation. The objective of this study was to investigate the de-greening effect of ethylene application after cold storage in ‘Valencia’ oranges. The ethylene treatments (0; 5 and 10 µL L-1 for 96 h at 22°C) were applied after storage for 30 days at 5°C. After ethylene application, the fruit were stored for three days at 22°C to simulate a shelf life. The skin color rate enhanced after ethylene treatment due to increased chlorophyllase activity. The content of carotenoids did not change, nor did the soluble solids, titratable acidity, ratio, percentage of juice and ascorbic acid content. The levels of acetaldehyde and ethanol in the juice were also assessed, and unpleasant odors or flavors did not occur despite a small increase in the acetaldehyde content. Therefore, the ethylene application after cold storage is efficient to improve the skin color of ‘Valencia’ orange without changing the internal quality.

scholarly journals Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Beverages ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 25 ◽  
Author(s):  
Md. Shakir Moazzem ◽  
Md. Belal Hossain Sikder ◽  
Wahidu Zzaman
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Sodium Benzoate ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Microbiological Analysis ◽  
Potassium Metabisulphite ◽  
Sensory Qualities

An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 10 min and treatment with a combination of 50 ppm and 100 ppm of potassium metabisulphite, citric acid, ascorbic acid, and sodium benzoate. Replications and controls were properly maintained. The total soluble solids (°Brix), pH, titrable acidity, ascorbic acid content, microbial growth and sensory attributes of the prepared juice samples were evaluated at an interval of 10 days over a storage period of 50 days. TSS was found to increase (16.30–18.25°Brix) with storage period, while pH (5.43–4.10), titratable acidity (0.67–0.08%), and ascorbic acid content (4.65–1.01 mg/100 mL) decreased with time (Table A1). The microbiological analysis showed little or no growth for samples treated with a combination of 50 ppm potassium metabisulphite, citric acid, ascorbic acid and sodium benzoate up to 50 days. Consumer acceptability of the beverage was found to be satisfactory. Thus, shelf life of wood apple beverage was extended to 50 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

scholarly journals INFLUÊNCIA DA ADIÇÃO DE ÁCIDO ASCÓRBICO NA COMPOSIÇÃO E NAS CARACTERÍSTICAS SENSORIAIS DA GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E ESTOCADA SOB REFRIGERAÇÃO

2003 ◽  
Vol 21 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA CARDELLO
Keyword(s):  
Ascorbic Acid ◽  
Sugar Cane ◽  
Storage Time ◽  
Sensory Quality ◽  
Storage Period ◽  
Acceptance Test ◽  
Cane Juice ◽  
Physical Chemical ◽  
Sugar Cane Juice

Testou-se o efeito de três distintas concentrações de ácido ascórbico (50 ppm - amostra 1; 125 ppm - amostra 2 e 200 ppm - amostra 3) sobre a qualidade sensorial da garapa parcialmente clarificada-estabilizada, submetida a posterior acidificação e adicionada de conservante antes da pasteurização (82ºC/15 seg). Após o tratamento térmico, a bebida foi resfriada, embalada em garrafas PET e armazenada sob refrigeração (4-6ºC) por dois meses. Além da avaliação sensorial, em cada tempo de armazenamento foram realizadas análises físicoquímicas (pH, °Brix, acidez, ratio e teor de ácido ascórbico) do produto. Verificou-se diminuição nos teores de vitamina C nas três amostras, durante o prazo de armazenamento. Apesar disso, os resultados do Teste de Aceitação indicaram que as três amostras mantiveram sua qualidade sensorial durante o período de estocagem. Elegeu-se a amostra 2 como a melhor devido ao nível intermediário de ácido ascórbico, tornando o produto menos dispendioso. STUDY OF THE INTERFERENCE OF THREE DIFFERENTS ASCORBIC ACID CONCENTRATIONS IN THE PHYSICAL, CHEMICAL AND SENSORY QUALITY OF PARTIALLY CLARIFIED-STABILIZED SUGAR CANE JUICE STORED UNDER REFRIGERATION Abstract Three distinct concentrations of ascorbic acid (50 ppm – sample 1; 125 ppm – sample 2; 200 ppm – sample 3) on the sensory quality of partially clarified-stabilized sugar cane juice, subsequently acidified and added of preservative before pasteurization (82ºC/15seg.) were tested. After heat treatment the beverage was cooled, bottled in PET and stored under refrigeration (4-6ºC) for two months. In addition to the sensory analyses, physical-chemical analyses (pH, ºBrix, acidity, ratio, ascorbic acid content) were carried out at each storage time. The vitamin C determinations showed that this constituent decreased with storage time. The sensory acceptance test showed that the three samples maintained their sensory quality during the storage period. Thus sample 2 was chosen as the best product since an intermediate concentration of ascorbic acid was added to this sample, being therefore less costly.

scholarly journals Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems

LWT ◽  
2015 ◽  
Vol 64 (1) ◽  
pp. 259-263 ◽  
Author(s):  
Paula Becker Pertuzatti ◽  
Marla Sganzerla ◽  
Andressa Carolina Jacques ◽  
Milene Teixeira Barcia ◽  
Rui Carlos Zambiazi
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Passiflora Edulis ◽  
Cultivation Systems ◽  
Yellow Passion Fruit

scholarly journals Effect of 1– MCP concentration, exposure time and storage temperature on post-harvest quality of mango fruit cv. Alphanso

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 746-752 ◽  
Author(s):  
S.S. Gaikwad ◽  
B.K. Sakhale ◽  
R.F. Chavan
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Storage Temperature ◽  
Research Work ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Titrable Acidity ◽  
Physico Chemical ◽  
And Control

Present research work was undertaken to study the effect of 1-Methyl Cyclopropene (1- MCP) on quality and shelf life of the mango fruits (Cv. Alphanso). The freshly harvested matured mango fruits were treated with fungicide at 0.5 µL/L concentration for 10 mins followed by washing and cleaning. The fruits were then exposed to different concentrations of 1-MCP viz. 0.5, 1.0, 1.5 and 2 µL/L at 20°C for 12 and 24 hrs respectively along with control fruits in an airtight chamber. The results obtained after conducting the above experiments indicated that the ripening was delayed by 1-MCP at early stages and shelf life of the fruit increases as the concentration of 1-MCP increased. Various physico-chemical changes such as physiological loss in weight (PLW), total soluble solids, surface colour, titrable acidity, ascorbic acid content and firmness of fruit was majorly influenced by 1-MCP which showed lower physiological loss in weight (11.6%), gradual increase in TSS from 9.7 to 22.1°Brix and colour from -3.63 to 2.59, considerable decrease was observed in titrable acidity from 1.34 to 0.14%, Ascorbic acid content from 81.18 to 25.2 mg/100 g and texture decreased from 312 to 66 gf respectively as compared to rest of the treatments and control fruits.

scholarly journals PENGHAMBATAN PEMASAKAN BUAH SRIKAYA (Annona squamosa L.) DENGAN SUHU RENDAH DAN PELAPISAN KITOSAN

Agric ◽  
2016 ◽  
Vol 27 (1) ◽  
pp. 23
Author(s):  
Widya Mudyantini ◽  
Endang Anggarwulan ◽  
Puji Rahayu
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Respiration Rate ◽  
Acid Content ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Apple Fruit ◽  
Annona Squamosa ◽  
Sugar Reduction

<p>Annona squamosa L.is one of the perishable climateric fruit. The aims of this research were to study the ethylene levels, physiological and biochemical characters with application of temperatures and chitosan during storage. The research had been performed using Completely Randomized Design (CRD) with two factors, the variations in storage temperature (5°C, 15°C, 25°C) and the variation in chitosan (0%, 2%, 3%, 4%) with five replicates. The treatment of temperature 25°C and chitosan 0% was used as controls. The parameters observed included in respiration rate, weight loss, levels of ethylene, pigments, fruit hardness, ascorbic acid content and sugar reduction. Sugarapple fruit were taken from the same tree. The fruit were coated by chitosan and were stored at storage temperature. Observations were made in everyday until the controls were ripe. Data collected were analyzed using Anava followed byDMRTat 5% test level. The result showed that the combination of storage temperatures and chitosanconcentrationshadsignificant effect on the shelf life and quality of sugar apple fruit measured by several parameters. The treatments wereable to decrease weightloss and respiration rate, to maintain the content of water, the levels of sugar reduction, ascorbic acid content, the levels of a chlorophylls, b chlorophylls, total chlorophylls, and carotenoids were remained still high. The higher temperature is the lower the ethylene levels. The best combination treatment to extend the shelf life and to maintain quality of sugar apple fruit was chitosan 3% at temperatures 15°C.</p>

Analysis of ascorbic acid content in various fruits and vegetables by spectrofluorimetric methods

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
A Haskovic ◽  
A Copra Janicijevic ◽  
A Topcagic ◽  
L Klepo ◽  
A Kapur ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content
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