The Effect of Selected Ripening Agents on the Physico-Chemical Properties and Sulphide/ Sulphate Distribution of Banana (Musa Sapientum) Fruit

This study aimed at evaluating the effect of two ripening agents (calcium carbide and kerosene fumes) on the physiochemical properties and sulphide/sulphur distribution of banana fruit. Freshly unripe banana fruit were treated with calcium carbide powder and kerosene fumes and ripened within 48 hrs. Fruit samples were also ripened naturally and served as control. The samples were analyzed for physicochemical properties and sulphur/suphate distribution (outer and inner). The result of physicochemical analysis revealed a significant (p<0.05) decrease in pH (5.43-4.75), total titratable acidity (TTA) (5.03-0.47%), moisture (75.87-67.13%), carbohydrate (11.14-5.09%) and vitamin C (0.27-0.002mg/100g) with an increase in total soluble solids (2.00-19.30oBrix) following ripening process. Amongst the ripened fruits, fruits ripened with calcium carbide had highest TTA (1.63%) and moisture (74.75%). Accelerated ripened banana fruits had low pH>5 and higher TSS than naturally ripened sample. The concentrations of sulphur/sulphide (0.29-1.85mg/kg) were below the limit of 50 mg/kg indicating that the fruits were still safe for consumption against health threats posed by high concentrations of sulphate/sulphide. This study therefore quantified the changes in physicochemical properties of artificially ripened banana fruits and their possible health hazards. The study is very useful particularly in relation to the health hazards associated with chemical treatment for banana ripening. This will be useful to banana fruit sellers as it may help to optimise the ripening practices which may lead to reduce the safety and health concerns of the consumer.

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Physicochemical properties and antioxidant activities of five Iranian pomegranate cultivars (Punica granatum L.) in maturation stage

Acta agriculturae Slovenica ◽

10.14720/aas.2016.107.2.02 ◽

2016 ◽

Vol 107 (2) ◽

pp. 277 ◽

Cited By ~ 1

Author(s):

Kosar NIKDEL ◽

Esmaiel SEIFI ◽

Hamed BABAIE ◽

Mehdi SHARIFANI ◽

Khodayar HEMMATI

Keyword(s):

Antioxidant Activity ◽

Physicochemical Properties ◽

Antioxidant Activities ◽

Sugar Content ◽

Chemical Properties ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Maturation Stage ◽

Glucose Content

The aim of this study was to compare the physicochemical properties and antioxidant activity of five different pomegranate cultivars. Fruit mass ranged from 109.27 to 78.07 g. Peel thickness of the fruit was recorded from 5.05 to 2.70 mm. The pH, total soluble solids content, the titratable acidity content were within the range of 4.23 to 4.36, 20.00 (◦Brix) to 14.05 (◦Brix), 0.04 to 0.007 mg per 100 g of juice, respectively. Ascorbic acid content was from 4.73 to 1.98 mg per 100 g of juice. The amount of total phenolics in pomegranate cultivars was between 6.36 and 1.78 mg GAE/100 ml. The total flavonoids content also ranged between 4.93 to 2.24 mg GAE/100 ml. The level of antioxidant activity was varied from 86.77 % to 79.54 %. Reducing sugar content ranged between 5.81 to 1.72 mg/100g. Glucose content was found from 3.48 to 1.14 mg/100g. In total based on these results, the cultivar is the main parameter which influences the physic-chemical properties and antioxidant activity in pomegranates.

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Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Foods ◽

10.3390/foods10081695 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1695

Author(s):

Xinyue Zhou ◽

Wenjun Wang ◽

Xiaobin Ma ◽

Enbo Xu ◽

Donghong Liu

Keyword(s):

Physicochemical Properties ◽

Bioactive Compounds ◽

Ultrasonic Treatment ◽

Frozen Storage ◽

Titratable Acidity ◽

Soluble Solids ◽

Ultrasonic Power ◽

Minimal Impact ◽

Sedimentation Behavior ◽

Thawing Process

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

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Produção de sorvetes e iogurtes a partir dos frutos figo da índia e mandacaru

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3698 ◽

2015 ◽

Vol 10 (4) ◽

pp. 17

Author(s):

V. R. L. Fidelis ◽

E. M. Pereira ◽

W. P. Silva ◽

J. P. Gomes ◽

L. A. Silva

Keyword(s):

Vitamin C ◽

Native Species ◽

Ice Cream ◽

Titratable Acidity ◽

Physicochemical Analysis ◽

Soluble Solids ◽

By Products

O figo da índia é a fruta que juntamente com o mandacaru fazem parte das espécies nativas da caatinga. Objetivou-se neste trabalho elaborar e caracterizar sorvetes e iogurte a partir do figo da índia e da polpa e casa do fruto do mandacaru. Foi obtido o sorvete de creme e iogurte natural para base e acrescido com polpa e casca para as formulações. Para a caracterização foram realizadas as análises físico-químicas de pH, vitamina C, sólidos solúveis (SS) e a acidez titulável (AT). O sorvete e o iogurte apresentaram comportamento ácido. O figo da índia e o fruto do mandacaru mostraram-se com grande potencial para o desenvolvimento de subprodutos com o sorvete e iogurte. Os valores de AT do iogurte (ᴓ 0,62) estão dentro dos padrões pré-estabelecidos.Production of ice cream and yoghurt from the cactus pearfruit and mandacaruAbstract: The Opuntia is a fruit, which together with the Cereus jamacaru are native species of the savanna. The objective of this study was to prepare and characterize ice cream and yogurt from the Opuntia and pulp and peel of Cereus jamacaru fruit. The ice cream and natural yoghurt for base and increased with pulp and peel were obtained for the formulations. For the characterization were performed physicochemical analysis of pH, vitamin C, soluble solids (SS) and titratable acidity (TA). The ice cream and yogurt showed acidic behavior. The Opuntia and the fruit of Cereus jamacaru have come out with great potential for the development of by-products with the ice cream and yogurt. AT values of yogurt (ᴓ 0.62) are within the pre-established by the standards.

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The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage

Foods ◽

10.3390/foods9020240 ◽

2020 ◽

Vol 9 (2) ◽

pp. 240 ◽

Cited By ~ 3

Author(s):

Custódia Gago ◽

Rui Antão ◽

Cristino Dores ◽

Adriana Guerreiro ◽

Maria Graça Miguel ◽

...

Keyword(s):

Shelf Life ◽

Sodium Alginate ◽

Microbial Growth ◽

Titratable Acidity ◽

Soluble Solids ◽

Fruit Samples ◽

Solids Content ◽

Internal Browning ◽

Lemongrass Essential Oil

The effect of coating ‘Rocha’ pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodium alginate 2% (w/w) + lemongrass 1.25% (w/w) (LG1.25%); sodium alginate 2% (w/w) + lemongrass 2.5% (w/w) (LG2.5%). Then, fruit were stored at 0 °C and at 95% relative humidity, for six months. Fruit samples were taken after two, four and six months, and then placed at 22 °C. Upon removal and after 7 d shelf-life, fruit were evaluated for colour CIE (L*, h◦), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage, microbial growth, symptoms of superficial scald and internal browning. All nanoemulsions had droplets in the nano range <500 nm, showed uniformity of particle size and stable dispersion. Cit-nanoemulsions had lower droplet size and higher stability than LG. No nanoemulsion showed cytotoxicity. Coatings reduced fruit colour evolution and preserved better firmness than control. After shelf-life, better firmness was found in LG-coated fruit. Coatings did not affect SSC and TA. Microbial growth was below the safety limits in all treatments. Fruit treated with LG-nanoemulsions did not show scald symptoms and panelists preferred LG1.25% coated fruit. Cit2% treated fruit showed the highest scald and internal browning symptoms, while LG1.25% did not show any disorders. This study suggests that LG-nanocoatings have the potential for preserving the quality of ‘Rocha’ pear.

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Physical-chemical properties of exotic and native Brazilian fruits

Acta Agronómica ◽

10.15446/acag.v68n3.55934 ◽

2019 ◽

Vol 68 (3) ◽

pp. 175-181 ◽

Cited By ~ 1

Author(s):

Veridiana Zocoler de Mendonça ◽

Rogério Lopes Vieites

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Chemical Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

High Concentration ◽

Bioactive Substances ◽

Fruit Species ◽

Physical Chemical ◽

Spondias Purpurea

Many fruit species are still not well-studied, despite being rich in bioactive substances that have functional properties. The objective of this article was to evaluate the antioxidant potential and characterize the physical-chemical characteristics of unconventional brazilian fruits (cabeludinha - Myrciaria glazioviana, sapoti - Manilkara zapota, pitomba - Talisia esculenta, yellow gumixama - Eugenia brasiliensis var. Leucocarpus and seriguela - Spondias purpurea). Total soluble solids, pH, titratable acidity, sugars, pigments, phenolic compounds and antioxidant capacity were measured. Mature fruits were used in the analyses. Pitomba had high levels of soluble solids, 24.6 °Brix, while sapoti had 0.05 g malic acid 100 g-1 pulp. Yellow grumixama and seriguela had the highest concentrations of anthocyanins and carotenoids. Cabeludinha had a high concentration of phenolic compounds, 451.60 mg gallic acid 100 g-1 pulp. With the exception of sapoti, all fruits had a high antioxidant capacity (> 95%).

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Physico-chemical evaluation of Apple (Malus domestica Borkh.) cultivars grown in mid hills of North India

International Journal of Agricultural Invention ◽

10.46492/ijai/2018.3.2.15 ◽

2019 ◽

Vol 3 (02) ◽

pp. 176-184

Author(s):

Amit Kotiyal ◽

Siddharth Shankar Bhatt ◽

Jitendra Kumar ◽

Dinesh Chandra Dimri ◽

Narender Singh Mehta

Keyword(s):

Ascorbic Acid ◽

Fruit Size ◽

Chemical Properties ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

North India ◽

Physico Chemical ◽

Apple Cultivars

The objective of this study was to compare the physico-chemical properties of 10 apple cultivars grown in mid hills of India. Fruit weight, volume, size, total soluble solids (T.S.S.), total sugars, titratable acidity and ascorbic acid content were measured in the cultivars Aurora, Brookfield, Braeburn, Galaxy, Azetec, Scarlet Gala, Marini Red, Jonagold, Royal Gala and Royal Delicious. The results showed significant differences in physico-chemical attributes of apple cultivars. Among all the cultivars the maximum fruit size (50.66 mm length, 74.73 mm diameter) and fruit weight (170.12 g) were observed in cv. Royal Delicious, while the minimum fruit size (40.52 mm length, 53.03 mm diameter) and weight (110.97 g) were measured in Azetec and Aurora, respectively. The highest volume (196.79 ml) of fruit was registered in Royal Delicious in comparison to the minimum (125.75 ml) in Aurora. The maximum T.S.S. (14.27 °B) and acidity (0.717%) was noticed in Scarlet Gala and Marini Red, respectively. While the minimum T.S.S. and acidity was observed in Marini Red (11.20 °B) and Azetec (0.186%). The ascorbic acid varied from 6.07 mg/100 g in Royal Gala to 9.86 mg/100 g in Braeburn, whereas the total sugar ranged 11.36% in Royal Gala to 7.06% in Jonagold.

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Pawpaw enriched soymilk beverage

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v56i2.54317 ◽

2021 ◽

Vol 56 (2) ◽

pp. 105-114

Author(s):

IF Bolarinwa ◽

TE Aruna ◽

RI Ajetunmobi ◽

JA Adejuyitan ◽

OW Alawode

Keyword(s):

Vitamin A ◽

Physicochemical Properties ◽

Nutrient Intake ◽

Titratable Acidity ◽

Sensory Attributes ◽

Soluble Solids ◽

Mineral Contents ◽

Total Soluble Solids ◽

Total Titratable Acidity ◽

Macro Mineral

Effects of enriching soymilk with pawpaw puree at different ratios (10 – 40%) were evaluated for physicochemical properties, vitamin A and C, mineral contents, and sensory attributes. The results showed increase in total soluble solids (5.5 – 8.5 oBrix), total titratable acidity (0.53 – 0.87 g/kg) and viscosity (19.9 – 26.7 cp), but decreased in pH (7.4 – 6.8). Vitamin A and C contents of the soy-pawpaw beverage increased from 12.4– 20.4 μg/100 ml and 10.9 – 25.8 mg/100 ml, respectively. All the macromineral contents of the enriched soymilk beverages increased significantly except for sodium.Enrichment of soymilk with pawpaw puree improved the sensory attributes of the drink in terms of flavour, taste, mouthfeel and overall acceptance, especially at high supplementation level (40%). Soymilk with pawpaw puree resulted in products with better vitamin A and C and macro-mineral contents than plain soymilk drink, thus, the soy-pawpaw beverage will complement consumers micro and macro-nutrient intake. Bangladesh J. Sci. Ind. Res.56(2), 105-114, 2021

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Blueberry jam: sensorial analyzes and effect of storage on physical and chemical properties.

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v5i1.150 ◽

2014 ◽

Vol 5 (1) ◽

pp. 19

Author(s):

Daniela Helena Pelegrine Guimarães ◽

Gisele Leticia Alves ◽

Amanda Faria Querido

Keyword(s):

Water Activity ◽

Reducing Sugars ◽

Chemical Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

Fruit Skin ◽

Sensorial Attributes ◽

Solids Content ◽

Physical And Chemical ◽

And Chemical Properties

The proposal of the present research includes eight Blueberry jam formulations, from Rabbiteye species (Climax and Powder Blue varieties). For gelling, four formularizations were used: synthetic ATM pectin (F1), pectin obtained from passion fruit skin extraction (F2), synthetic BTM pectin (F3), and synthetic BTM pectin mixed with gums mixture (F4). Product Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. According with sensorial tests and the Anova results, it could be concluded that the two more accepted formularizations were: F2 and F4 (For Climax variety) and F1 e F4 (for Powder Blue variety). Therefore, these formulations were evaluated for pH, total soluble solids, titratable acidity, water activity, total and reducing sugars, total and anthocyanins, from the first day of storage and after 30, 90 and 120 days to analyze the storage effect on jam characteristics. Jam processing reduces anthocyanins content (about 57% for conventional formulations and 35% for light jam); however, the jam may still be considered anthocyanins source, owing to the high content even after processing. After 40 storage days a significant decrease on jam anthocyanin levels was observed, except the products with higher sugar contents. Comparing the anthocyanin levels at time zero and after 120 days of storage, it appears that the decrease in pigment concentration was higher in the climax of fruit variety (approximately 44%). After 30 days of storage, the percentage of acidity, pH, water activity, moisture and soluble solids content remained constant. DOI: 10.14685/rebrapa.v5i1.150

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Evaluation of quality parameters of frozen acerola pulp commercialized in Londrina-PR

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v3i1.65 ◽

2013 ◽

Vol 3 (1) ◽

pp. 28

Author(s):

Gisele Ross Urbano ◽

Priscila Pitta Maziero ◽

Talita Kato ◽

Mayka Reghiany Pedrão

Keyword(s):

Titratable Acidity ◽

Physicochemical Analysis ◽

Quality Parameters ◽

Soluble Solids ◽

Font Size ◽

Tropical Fruit ◽

Continuous Increase ◽

Malpighia Emarginata ◽

City State

Acerola or west indian cherry (Malpighia emarginata DC) is a tropical fruit with high economic potential, and nutritional relevance due to its high vitamin C content. The continuous increase on fruits consumption, associated to the improvements on the quality control of foods indicated that the commercialization of frozen tropical fruits pulps should continue to increase, due to its convenience and nutritional appeal. Nevertheless, due to its composition, fruit pulps are a good substrate for the microbial growth, which can deteriorate the product, and cause harm to the human health. Therefore, it is extremely important to evaluate the quality of the commercialized fruit pulps, in order to verify their accordance to the legislation requirements. This work aimed to evaluate the quality of two brands of frozen acerola pulps (A and B) commercialized in the Londrina city, state of Paraná, Brazil. For this purpose, microbiology analysis (moulds and yeasts, total coliforms, and termotolerants counts), and physicochemical analysis (titratable acidity, pH, and total soluble solids) were performed. Analyses were done on five different samples of 5 Kg each. The two brands analyzed were in accordance to the Brazilian legislation requirements in relation to the parameters of quality and identity, and did not present microbiological contamination, which indicated safety in their consumption. DOI: http://dx.doi.org/10.14685/rebrapa.v3i1.65

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PHYSICAL AND CHEMICAL PROPERTIES OF SWEET ORANGE GENOTYPES AVAILABLE IN BANGLADESH

PLANT ARCHIVES ◽

10.51470/plantarchives.2021.v21.no1.196 ◽

2021 ◽

Vol 21 (no 1) ◽

Author(s):

Md. Anwar Hossain Khan ◽

M.A. Rahim ◽

Mahbub Robbani ◽

Md. Fakhrul Hassan ◽

Mohammad Amdadul Haque ◽

...

Keyword(s):

Physicochemical Properties ◽

Sweet Orange ◽

Sugar Content ◽

Fruit Size ◽

Chemical Properties ◽

Titratable Acidity ◽

Fruit Weight ◽

Yield Potential ◽

Physical And Chemical ◽

And Chemical Properties

Importance of fruits as valuable food resources, attention has been paid in recent years to study their physicochemical properties. Therefore, this investigation was undertaken to measure the physicochemical properties of the sweet orange genotype available in Bangladesh. A total of 8 genotypes including 3 released varieties (BAU Malta-1, BAU Malta-3, and BARI Malta-1) and 5 lines (CS Jain-001, CS Jain-002, CS Jain-003, CS Ram-001, and Variegated Malta) were included in this trial. Maximum average fruit weight (286.00 g), fruit size in terms of length (92.00 mm), and diameter (82.00 mm), mesocarp thickness (10.00 mm), and width of epicarp equatorial area (76.00 mm) was recorded from CS Jain-001 while the maximum number of segment (28.00), the diameter of fruit axis (23.66 mm), juice content (41.44%), titratable acidity (0.99%) and TSS: TA (33.73) was recorded from BAU Malta-3. TSS and juice pH was recorded maximum of 10.21% and 4.48, respectively in BAU Malta-1. Sugar content was found to be as follows, reducing sugar was the maximum in CS Jain-001 (3.50 %) while the highest total sugar (4.68%) was recorded in BAU Malta-1. Variegated Malta produced the maximum (48.45 mg/100 ml juice) ascorbic acid while CS Jain-001 contained maximum (8.35 mg/100 ml juice) ß-carotene. Therefore, considering fruit quality, BAU Malta-3, BARI Malta-1 can be used as fresh fruit. However, considering the fruit size, CS Jain-001 and CS Jain-002 could be used as breeding material to develop a new sweet orange variety with higher yield potential.

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