scholarly journals KARAKTERISTIK FISIKOKIMIA DAN PROFIL SENSORI MANGGA GEDONG PADA DUA TINGKAT KEMATANGAN

2020 ◽  
Vol 31 (2) ◽  
pp. 113-126
Author(s):  
Mutiara Utami ◽  
◽  
Christofora Hanny Wijaya ◽  
Darda Efendi ◽  
Dede Robiatul Adawiyah ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Analysis ◽  
Skin Color ◽  
Ph Value ◽  
Mangifera Indica ◽  
Sweet Taste ◽  
Lower Intensity ◽  
Sensory Acceptability ◽  
Soluble Solid ◽  
Sensory Profiles

Mangoes of Gedong variety (Mangifera indica L. var. gedong) is one of the exported commodities from Indonesia. Half mature mangoes of this type are called gedong mangoes, whereas the full ripe mangoes are called gedong gincu mango. This research aimed to determine the physicochemical charac-teristics, sensory attributes and volatile compounds of the above two mango types. The results showed that gedong mangoes had a lower pH value, less total soluble solid, harder texture, and the skin color had a lower intensity of lightness, redness, and yellowness as compared to gedong gincu mango. The sensory analysis using rate-all-that-apply (RATA) method showed that attributes of color, fibrous, aroma (fruity, caramel, cooked, green, fermented, floral, sweet), taste (sweet, sour), melting, firmness, juiciness and astringency were significantly different between gedong and gedong gincu mango. The overall sensory of gedong gincu mangoes was more preferred by the panelists with the hedonic score of 6.20±0.09 (6= like) while that of gedong mango was 5.37±0.09 (5= slightly like). The sensory profiles of both mangoes were supported by the analysis of their volatile compounds. The gedong mango had predominantly green type of volatiles aroma while the gedong gincu was dominated by the fruity sweet ones. The sensory acceptability of gedong gincu mango was significantly higher rather than that of gedong mango.

Evaluasi Keragaan Beberapa Hibrida Semangka Koleksi Balai Penelitian Tanaman Buah Tropika

2019 ◽  
Vol 15 (2) ◽  
pp. 101-105
Author(s):  
Makful Makful ◽  
Kuswandi Kuswandi ◽  
Sahlan Sahlan ◽  
Mega Andini
Keyword(s):  
Skin Color ◽  
Sweet Taste ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Hybrid Breeding ◽  
Skin Thickness ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Soluble Solid ◽  
High Yielding Varieties

Hybrid breeding of watermelon has led to the formation of high-yielding varieties. The objectives of the research were to determine the performance of hybrid watermelon of the Indonesian Tropical Fruit Research Institute (ITFRI) collection and to evaluate the superiority of each hybrid. The research has been conducted at Sumani Experimental Garden, ITFRI, Solok, West Sumatera, from April to July 2016. The material used consisted of 19 cross combinations. The data from this descriptive study were presented in the form of averages and pictures. The results showed that the hybrids that were tested showed diversity in size, fruit skin color, flesh color, skin thickness and fruit sweetness. Hybrids with three excellent characters, i.e. medium fruit weight, high total soluble solids (TSS) value, and moderate rind thickness, were not yet obtained. Hybrids that had the superiority in term of sweet taste and shelf life were BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP and SGP × BT6. Keywords: hybrid, performance, total soluble solids, watermelon   ABSTRAK Pemuliaan hibrida pada semangka mengarah kepada pembentukan varietas berdaya hasil tinggi. Penelitian bertujuan untuk mengetahui keragaan hibrida semangka koleksi Balitbu Tropika dan untuk mengevaluasi keunggulan masing-masing hibrida Penelitian dilaksanakan di Kebun Percobaan Sumani, Balitbu Tropika, Solok, Sumatera Barat, dari bulan April sampai dengan Juli 2016. Materi yang digunakan terdiri dari 19 kombinasi persilangan. Data hasil penelitian deskriptif ini ditampilkan dalam bentuk rataan dan gambar. Hasil penelitian menunjukkan bahwa hibrida yang diuji memiliki keragaman dalam ukuran, warna kulit buah, warna daging buah, ketebalan kulit buah dan kemanisan. Belum ditemukan hibrida yang memiliki tiga karakter unggul, yang terdiri dari bobot buah sedang, total padatan terlarut (total soluble solid) tinggi, dan kulit buah agak tebal. Hibrida yang memiliki keunggulan berupa rasa manis dan tahan simpan adalah BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP dan SGP × BT6. Kata kunci: hibrida, keragaan, semangka, total padatan terlarut

scholarly journals Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties

2019 ◽  
pp. 697
Author(s):  
A.B. de Almeida, T.M. de Lima, J.G. de Oliveira Filho, R.V. Santana, D.S. Lima ◽  
E.A. Moreira ◽  
M.B. Egea
Keyword(s):  
Sensory Analysis ◽  
Purchase Intention ◽  
Physicochemical Characteristics ◽  
Sweet Taste ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Online Questionnaire ◽  
Total Carotenoid Content ◽  
Sensory Profiles

Since pumpkin is a widely consumed vegetable in the human diet, this study aimed to evaluate the relation between physicochemical characteristics and sensory profiles of pumpkin varieties. Samples were coded as follows:  PS is the scented pumpkin (PS01, PS02, PS03), MP is the moranga pumpkin (MP01), HP is the hybrid pumpkin (HP02, HP03, HP12), and CP is the commercial hybrid Tetsukabuto pumpkin. Pumpkin varieties were evaluated as to total titratable acidity, pH, soluble solids, carotenoid content, cooking time, color, hardness, descriptive sensory analysis, preference, and purchase intention (affective sensory analysis). Consumers’ profiles were evaluated by an online questionnaire. The highest values of total soluble solids and scores for sweet taste in the sensory evaluation were shown by PS02 and CP. The former exhibited the highest carotenoid content (172.88 mg 100g-1) while the hybridization process resulted in pumpkins (HP02, HP03 and HP12) with the lowest total carotenoid content (50.94-51.90 mg 100g-1). All pumpkin varieties were mostly yellow (positive b* value). The consumers’ profile shows their preference for small fruits (mass between 1.0 and 1.5 kg) that are peeled and whose pulp is orange. Association between the descriptive test and the preference one showed that orange pumpkins were prefered by the sensory panel. The sensory profile and physicochemical characteristics are important tools to the production of hybrids and breeding of genetic pumpkin varieties. This is a field of research that has grown lately and may result in higher productivity and quality of this vegetable.

scholarly journals Descriptive sensory analysis and acceptance of leaves of smooth and curly kale

2021 ◽  
Vol 39 (4) ◽  
pp. 362-368
Author(s):  
Rayane de Souza ◽  
Victor Augusto Forti ◽  
Marta Helena F Spoto ◽  
Simone Daniela S de Medeiros ◽  
Fernando Cesar Sala ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Purchase Intention ◽  
Bitter Taste ◽  
Sweet Taste ◽  
Conventional System ◽  
Descriptive Sensory Analysis ◽  
Green Color ◽  
Hydroponic Systems ◽  
Sensory Profiles

ABSTRACT Curly and smooth kale hybrids grown in both field (conventional) and hydroponic systems were sensory-analyzed using the descriptive and affective sensory technique. The treatments comprised hydroponic-cultivated Darkibor (A), Darkibor cultivated in field (B), HS2O (C), Arielli (D) and Kobe (E), these last three cultivated under conventional system (field-cultivated). The panelists indicated the significant attributes that described the differences in kale sensory profiles. Darkibor (A) and Arielli (D) kale leaves had the lightest green color. Regarding their format, the kales were classified into smooth and curly. Both the Darkibor grown in field (B) and Arielli (D) had the most intense bitter taste. Darkibor (A) showed the highest intensity for sweet taste, followed by Arielli (D). The field-cultivated Darkibor (B) ranked the highest crispness and mouthfeel (sensation produced by a particular food in the mouth). The color and texture of the kale leaves affected purchase intention by the consumer, and the color showed a difference among the kales, with Darkibor kale (A) receiving the lowest score. Darkibor (A) obtained lower buying-likelihood scores, reinforcing that color affects consumers’ purchase intention.

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) Crillo de Bocado' during Storage: I. Physical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520d-520
Author(s):  
Oswaldo Valor ◽  
Juan E Manzano
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Physical Parameters ◽  
Fresh Weight ◽  
Randomized Design ◽  
High Storage Temperature ◽  
High Storage ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days to temperatures of 10 ± 2, 15 ± 2, and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Physical parameters such as color (L*, a*, b*), firmnness, and fresh weight loss were studied. Results reported that mango fruits stored at 10.2 and 15.2 °C showed the highest firmness values. Skin color changed very fast during the first storage days, while pulp color required more time to achieve mature ripe color. Fresh weight loss tended to increase with storage time and with high storage temperature. The lowest storage temperture retarded softening in mango fruits and firmnness reached the highest values.

Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

2019 ◽  
Vol 246 (1) ◽  
pp. 81-92 ◽  
Author(s):  
Nesrin Merve Çelebi Uzkuç ◽  
Burcu Şişli ◽  
Mustafa Ay ◽  
Sine Özmen Togay ◽  
Yonca Karagül Yüceer ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Spontaneous Fermentation ◽  
Sensory Profiles

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

2021 ◽  
pp. 129809
Author(s):  
Juliana Mandha ◽  
Habtu Shumoy ◽  
Jolien Devaere ◽  
Joachim J. Schouteten ◽  
Xavier Gellynck ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Volatile Compounds ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Sensory Acceptability ◽  
Watermelon Juice

scholarly journals THE ROLE OF MINERAL NUTRITION ON YIELDS AND FRUIT QUALITY IN GRAPEVINE, PEAR AND APPLE

2015 ◽  
Vol 37 (4) ◽  
pp. 1089-1104 ◽  
Author(s):  
GUSTAVO BRUNETTO ◽  
GEORGE WELLINGTON BASTOS DE MELO ◽  
MORENO TOSELLI ◽  
MAURIZIO QUARTIERI ◽  
MASSIMO TAGLIAVINI
Keyword(s):  
Fruit Quality ◽  
Skin Color ◽  
N Uptake ◽  
Maximum Yield ◽  
Grape Juice ◽  
Fruit Trees ◽  
N Availability ◽  
Wine Quality ◽  
Fruit Skin ◽  
Soluble Solid

ABSTRACT Fertilization of temperate fruit trees, such as grapevine ( Vitis spp.), apple ( Malus domestica), and pear ( Pyrus communis) is an important tool to achive maximum yield and fruit quality. Fertilizers are provided when soil fertility does not allow trees to express their genetic potential, and time and rate of application should be scheduled to promote fruit quality. Grapevine berries, must and wine quality are affected principally by N, that regulate the synthesis of some important compounds, such as anthocyanins, which are responsible for coloring of the must and the wine. Fermenation of the must may stop in grapes with low concentration of N because N is requested in high amount by yeasts. An N excess may increase the pulp to peel ratio, diluting the concentration of anthocyanins and promoting the migration of anthocyanins from berries to the growing plant organs; a decrease of grape juice soluble solid concentration is also expected because of an increase in vegetative growth. Potassium is also important for wine quality contributing to adequate berry maturation, concentration of sugars, synthesis of phenols and the regulation of pH and acidity. In apple and pear, Ca and K are important for fruit quality and storage. Potassium is the most important component of fruit, however, any excess should be avoided and an adequate K:Ca balance should be achieved. Adequate concentration of Ca in the fruit prevents pre- and post-harvest fruit disorders and, at the same time, increases tolerance to pathogens. Although N promotes adequate growth soil N availability should be monitored to avoid excessive N uptake that may decrease fruit skin color and storability.

scholarly journals Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis

2020 ◽  
Vol 4 (2) ◽  
pp. 1-14
Author(s):  
AYŞE GÜNEŞ BAYIR ◽  
Mehmet Gültekin Bilgin ◽  
Sümeyra Seyma Kutlu ◽  
Dilber Demirci ◽  
Fatma Nur Gölgeci
Keyword(s):  
Sensory Analysis ◽  
Antibacterial Effect ◽  
Ph Value ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Syzygium Aromaticum ◽  
Insect Repellent ◽  
Iso Standards ◽  
Anti Inflammatory

Clove (Syzygium aromaticum) is an aromatic bud has antioxidant, antifungal, antiviral, antimicrobial, antidiabetic, anti-inflammatory, anti-thrombotic, anesthetic, analgesic and insect repellent effects. Propolis is a sticky resinous material with same properties like clove. Therefore, the aim of this study was to produce probiotic yoghurts added propolis (0.03%) and clove in different concentrations (0.1%, 0.3% and 1.0%). Five different probiotic yoghurts were produced, and analyzed for their microbiological, chemical and sensory properties. Microbiological analyzes of probiotic yoghurts were carried out according to IDF and ISO standards. Their chemical and sensory analysis were performed according to Turkish Standards Data were analyzed by SPSS. Propolis showed antibacterial effect except S. thermophilus while clove improve the development of bacteria especially Bifidobacterium. The titratable acidity of all groups was increased while their pH value was decreased. Propolis showed antibacterial effect except S. thermophilus while clove improved the development of bacteria especially Bifidobacterium. Clove and propolis together changed the microbiological, chemical and sensory properties of probiotic yoghurts while probiotic yoghurt with propolis got the lowest score according to sensory properties.

scholarly journals Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties

Coatings ◽  
2018 ◽  
Vol 8 (9) ◽  
pp. 318 ◽  
Author(s):  
Monserrat Escamilla-García ◽  
María Rodríguez-Hernández ◽  
Hilda Hernández-Hernández ◽  
Luis Delgado-Sánchez ◽  
Blanca García-Almendárez ◽  
...  
Keyword(s):  
Shelf Life ◽  
Volatile Compounds ◽  
Skin Color ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Economic Role ◽  
Color Changes ◽  
Oxidized Starch ◽  
Active Coating

Papaya production plays an important economic role in Mexico’s economy. After harvest, it continues to ripen, leading to softening, skin color changes, development of strong aroma, and microbial spoilage. The objective of this work was to apply an active coating of chitosan–starch to increase papaya shelf life and to evaluate physicochemical and antimicrobial properties of the coating. Papaya surfaces were coated with a chitosan-oxidized starch (1:3 w/w) solution and stored at room temperature (25 ± 1 °C) for 15 days. Variables measured were color, titratable acidity, vitamin C, pH, soluble solids, volatile compounds by gas chromatography, texture, homogeneity by image analysis, and coating antimicrobial activity. At the end of the storage time, there were no significant differences (p > 0.05) between coated and uncoated papayas for pH (4.3 ± 0.2), titratable acidity (0.12% ± 0.01% citric acid), and soluble solids (12 ± 0.2 °Bx). Papaya firmness decreased to 10 N for coated and 0.5 N for uncoated papayas. Volatile compounds identified in uncoated papaya (acetic acid, butyric acid, ethyl acetate, ethyl butanoate) are related to fermentation. Total microbial population of coated papaya decreased after 15 days, whereas population of uncoated papaya increased. This active coating permitted longer shelf life of papaya than that of the uncoated fruit.

Eugenol Found by GC-MS Analysis of The Methanolic Extract of The Fruit Pulp of Indigenous Mango (Mangifera indica L.) Variety, Champa from Murshidabad District of West Bengal, India

2021 ◽  
Vol 4 (1) ◽  
Author(s):  
Mitu De ◽  
Susanta Ray ◽  
Subhasree Dutta ◽  
Santi Ranjan Dey
Keyword(s):  
Volatile Compounds ◽  
West Bengal ◽  
Methanolic Extract ◽  
Mangifera Indica ◽  
Fruit Pulp ◽  
Ms Analysis ◽  
Bioactive Component ◽  
Herbal Plants ◽  
Michelia Champaca

Indigenous mango (Mangifera indica L.) varieties have unique aroma, taste, flavour, texture and size. The interactions among volatile compounds and with sugars and acids have a role in the distinct mango flavor. Murshidabad district of West Bengal has several indigenous mango varieties that have unique attributes like taste and aroma. The indigenous Champa mango variety of Murshidabad district has a distinct aroma very similar to that of the champaka flower (Michelia champaca L.). The present investigation was to determine if there was any phyto-chemical which could be responsible for the distinct and unique aroma present in the mango variety Champa. Eugenol, a phytogenic bioactive component frequently found in diversified herbal plants was found by GC-MS analysis of the methanolic extract of the fruit pulp of indigenous mango variety, Champa.

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