Optimization of Juice and Total Soluble Solids Concentration for the Preparation of Wild Jamun Syrup: Effect of Packaging Materials and Temperature Conditions on Nutritional Quality during Storage

Jamun (Syzygium cumini L.) is a wild fruit with major importance due to its antioxidant activity, anthocyanins content and exotic taste besides high medicinal value. This fruit is known for its antidiabetic properties as its seeds contain glucoside “Jamboline”. Due to its perishable nature and neutraceutical importance present studies have been conducted for the preparation of syrup. Various TSS (65 and 70 °B) and juice (25, 30, 35 and 40%) ratios have been attempted to optimize proper syrup combination. The two packaging materials i.e. glass and PET (Polyethylene terephthalate) bottles were used to pack jamun syrup prepared by the best selected combination and stored for 6 months under ambient (18-22°C) and refrigerated temperature conditions (4–7°C). Based on organoleptic and some physico-chemical characteristics, syrup prepared with 35% jamun juice, 65°B TSS and 1.50% acid was considered best among 8 different treatment combinations of juice and TSS. Jamun syrup could be stored safely for a duration of six months under both the ambient and refrigerated conditions without much difference in various quality parameters. Nevertheless, both PET and glass bottles have been considered appropriate as packaging material, with reasonably fewer changes taking place in glass bottles kept in refrigerated conditions.

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Development of spiced squash (appetizer) from wild prickly pear (Opuntia dillenii Haw.) and its quality evaluation during storage

Journal of Applied and Natural Science ◽

10.31018/jans.v11i2.2049 ◽

2019 ◽

Vol 11 (2) ◽

pp. 315-320

Author(s):

Monika Chauhan ◽

N S Thakur ◽

Abhimanyu Thakur

Keyword(s):

Quality Evaluation ◽

Value Added ◽

Storage Conditions ◽

Quality Parameters ◽

Prickly Pear ◽

Soluble Solids ◽

Temperature Conditions ◽

Wild Fruit ◽

Polyethylene Terephthalate Bottles ◽

Opuntia Dillenii

Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit with great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. In India, there are only a limited number of reports pertaining to utilization of this fruit which further lack the development of value added novel products. So, the present studies were carried out for the development of spiced squash or appetizer from wild prickly pear fruit and its quality evaluation during storage. Different combinations of fruit juice (25, 30, 35 and 40 %) and sugar syrup (40 and 45 °B) were tried to standardize a proper combination for appetizer. The appetizer prepared by using the best recipe with 35 % juice, 45 °B TSS (Total soluble solids) and 1.20 % acidity was packed in two packaging materials viz. glass and PET (Polyethylene terephthalate) bottles which were further stored for six months under ambient and refrigerated temperature conditions. Appetizer packed in glass as well as in PET packaging material can be stored successfully for a period of six months under both the temperature conditions. However, various quality parameters of appetizer were retained higher in glass bottles stored under refrigerated storage conditions.

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Preparation of Myrica nagi (Box myrtle) drink and effect of storage temperature on its quality

Journal of Applied and Natural Science ◽

10.31018/jans.v9i4.1500 ◽

2017 ◽

Vol 9 (4) ◽

pp. 2137-2142

Author(s):

Abhimanyu Thakur ◽

N. S. Thakur ◽

Pradeep Kumar

Keyword(s):

Storage Temperature ◽

Titratable Acidity ◽

Storage Conditions ◽

Quality Characteristics ◽

Soluble Solids ◽

Ambient Conditions ◽

Physico Chemical ◽

Glass Bottles ◽

Myrica Nagi ◽

Polyethylene Terephthalate Bottles

Box myrtle (Myrica nagi) belongs to family Myricaceae is a sub-temperate tree found throughout the mid-Himalayas at an elevation of 1300 to 2100 meters above mean sea level. Its fruits are known for their ravishing taste and have been reported as rich source of anti-oxidants like phenols and anthocyanins. In the present study drink was prepared from box myrtle juice and quality evaluation was carried out during six months of storage of fruit drink. Different combinations of juice (8%, 10%, 12%, 14% and 16 %) and sugar syrup/TSS (Total soluble solids) (12 oB and 15 oB) were tried to standardize proper combination for drink. The drink prepared by following the best selected recipe (14 % juice and 12 oB TSS) was packed in glass and PET (Polyethylene terephthalate) bottles and stored for six months under ambient and refrigerated temperature conditions. Drink could be safely stored for a period of six months under both the storage conditions without much change in various quality characteristics. Various physico-chemical characteristics increased/decreased like TSS (12.05 to 12.48 oB), reducing sugars (7.80 to 8.69 %), titratable acidity (0.30 to 0.27 %), ascorbic acid (1.09 to 0.47 mg/100 g), total phenols (27.35 to 19.11 mg/100 g) and anthocyanins (6.14 to 3.69 mg/100 g). However, the changes in the quality characteristics of the drink were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.

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Standardization of Recipe for the Preparation of Wild Jamun Squash: Effect of Packaging Materials and Temperature Conditions on Nutritional Quality during Storage

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i1230232 ◽

2020 ◽

pp. 34-44

Author(s):

Kanchan Bhatt ◽

N. S. Thakur ◽

Abhimanyu Thakur ◽

. Hamid ◽

Chetna Sharma

Keyword(s):

Storage Conditions ◽

Quality Characteristics ◽

Eastern Africa ◽

Packaging Materials ◽

Ambient Conditions ◽

Pet Bottles ◽

Temperature Conditions ◽

Wild Fruit ◽

Sugar Syrup ◽

Physico Chemical

Jamun (Syzygium cumini L.) an evergreen wild fruit of utmost importance belongs to Myrtaceae family and grows throughout the Asian subcontinent, Eastern Africa, South America, Madagascar to USA. It is an edible antidiabetic fruit rich in anthocyanins native to India and West Indies. Thus, an attempt was made to develop squash from its fruit and determine quality changes during storage. Various combinations of enzyme assisted extracted juice and sugar syrup were tried and analyzed on the basis of sensory quality attributes to standardize proper combination for squash. The recipe with 35 per cent juice and 40˚B TSS was rate best on the basis of sensory and some physico-chemical characteristics packed in glass and PET bottles and stored for six months under ambient (20-25˚C) and refrigerated temperature conditions (4-7˚C). Squash could be safely stored for a period of six months under both the ambient and refrigerated conditions with mild change in various quality characteristics. Although, the changes in the quality characteristics of the squash were slower in refrigerated storage conditions as compared to ambient conditions. However, both packaging materials viz PET and glass bottles were found suitable with comparably less changes occurring in glass bottle under refrigerated conditions.

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Effect of Shading on Red Colour and Fruit Quality in Blush Pears “ANP-0118” and “ANP-0131”

Plants ◽

10.3390/plants9020206 ◽

2020 ◽

Vol 9 (2) ◽

pp. 206 ◽

Cited By ~ 1

Author(s):

Madeleine Peavey ◽

Ian Goodwin ◽

Lexie McClymont ◽

Subhash Chandra

Keyword(s):

Visual Assessment ◽

Quality Parameters ◽

Fruit Weight ◽

Soluble Solids ◽

A Value ◽

Solids Concentration ◽

Negative Effect ◽

Colour Parameters ◽

Hue Angle ◽

Colour Development

Some cultivars of Pyrus communis develop mature fruit with a distinctive red blush. Investigating the patterns of pear colour development in response to sunlight has implications for orchard management of these pears. The objectives of these experiments are to study the seasonal patterns of colour development and investigate the influence of shade and sunlight exposure on the red colour and harvest quality of blush pears “ANP-0118” and “ANP-0131”. Several long, medium and short shading treatments were applied at different stages of fruit development from 28 (“ANP-0131”) and 29 (“ANP-0118”) days after full bloom (DAFB) until harvests at 119 DAFB (“ANP-0118”) and 175 DAFB (“ANP-0131”). Fruits were measured every three weeks for colour parameters (a*, hue angle, chroma) and at harvest for quality parameters (fresh weight, visual assessments of percentage blush coverage and blush intensity, flesh firmness and soluble solids concentration). In the unshaded control, red colour increased during the growing season (increase in a* value and decrease in hue angle), as well as increasing in chroma value. Periods of shading during the season negatively affected red colour in both cultivars, as evidenced by significant decreases in a* value and increases in hue angle. Shaded fruits that were subsequently re-exposed to sunlight reacted with a dynamic increase in a* value and decrease in hue angle. Fruit shaded for the length of the experiment or prior to harvest had significantly lower a* values than the control at harvest. Visual assessment at harvest of percentage blush coverage and blush intensity were significantly affected by shading in both cultivars. Shading treatments applied early in the experiment had a negative effect on the fresh fruit weight of “ANP-0118”.

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Application of modified atmosphere packaging using silicone membrane system for shelf life extension of pomegranate (Punica granatum L.) and its effect on physico-chemical properties

Food Quality and Safety ◽

10.1093/fqsafe/fyz014 ◽

2019 ◽

Vol 3 (3) ◽

pp. 145-155

Author(s):

Shubhangi Srivastava ◽

Prashant Said

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Chemical Properties ◽

Membrane System ◽

Quality Parameters ◽

Soluble Solids ◽

Life Extension ◽

Modified Atmosphere ◽

Silicone Membrane ◽

Physico Chemical

Abstract Objectives The study was conducted to prolong the shelf life of freshly harvested pomegranate fruits and to find out its physiochemical properties during storage. Materials and Methods Pomegranate fruits of variety ‘Bhagawa’ were stored in 200, 300 gauge high-density polyethylene (HDPE) package, and silicone membrane modified atmospheric storage system at ambient conditions and 10°C. Gas composition inside the package, texture, color, and overall quality parameters were evaluated at these two storage temperatures. The physico-chemical properties such as total soluble solids, titratable acidity, ascorbic acid content, total, reducing, and non-reducing sugars, and physiological loss in weight (PLW) were also determined. Results In ambient storage, the shelf life of pomegranate fruit was 10 days, whereas in modified atmosphere packaging (200 gauge HDPE, 300 gauge HDPE, and silicone membrane system), the shelf life of pomegranate fruits was extended up to 60, 60, 25 days at ambient and 96, 96, 65 days at 10°C temperature, respectively. Conclusions Among the 200, 300 gauge HDPE package, and silicone membrane system treatments T1, T5, and T8, respectively, were found better with respect to all the sensory and quality parameters studied.

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Effect of Packaging Materials on Storage Quality of Functional Beverage Mix

Madras Agricultural Journal ◽

10.29321/maj.10.000480 ◽

2021 ◽

Vol 108 (March) ◽

pp. 1-6

Author(s):

Girija J ◽

◽

Kamalasundari S ◽

Keyword(s):

Polyethylene Terephthalate ◽

Room Temperature ◽

Finger Millet ◽

Chemical Properties ◽

Packaging Materials ◽

Physico Chemical ◽

Ginger Powder ◽

Polyethylene Terephthalate Bottles ◽

Green Banana

The present study aimed at development of finger millet-based functional beverage mix with 9% green banana flour and 1% ginger powder. The developed beverage mix was packed by using four different packaging materials i.e., low-density polyethylene (P1), standup pouch (P2), aluminium foil pouch (P3) and polyethylene terephthalate bottles (P4) and stored at room temperature. The changes in the physico-chemical, microbial quality were analyzed for 3 months (90 days). The results revealed that during storage, the moisture content was increased from 6.23 to 6.99%, whereas other chemical properties viz., carbohydrate (CHO), protein, fat, ash and dietary fiber were gradually decreased from 68.62 to 68.48, 15.09 to 14.99, 1.50 to 1.48, 3.74 to 3.73 and 2.78 to 2.77 respectively. There was no signifance change in calcium and phosphorus among the packaging materials during storage. The microbial load was low in P3 and P4 packed beverage mix during storage. The functional beverage mix packed in polyethylene terephthalate bottles was undergone minimum changes in physico-chemical characteristics. Hence, it is concluded that the storage of functional beverage mix in polyethylene terephthalate bottles extended the shelf life of the product and reduced the nutrient losses during storage.

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FRUIT PHYSICO-CHEMICAL QUALITY PARAMETERS OF NEW INTRODUCED APPLE CULTIVARS

FRUIT GROWING RESEARCH ◽

10.33045/fgr.v37.2021.06 ◽

2021 ◽

Vol 37 (37) ◽

pp. 39-44

Author(s):

Madalina Militaru ◽

◽

Victor Bucarciuc ◽

Madalina Butac ◽

Eugenia Maresi ◽

...

Keyword(s):

Fruit Quality ◽

Quality Parameters ◽

Apple Fruit ◽

Fruit Weight ◽

Soluble Solids ◽

Total Soluble Solids ◽

Physico Chemical ◽

Resistant Varieties ◽

Fruit Samples ◽

Apple Cultivars

The apple fruit is the second most frequently consumed, after bananas and some quality characteristics like size, gloss, color, and aroma influenced directly the flesh consumption. In this study, the external (weight, size, skin colour) and internal (firmness, total soluble solids, acidity, pH) fruit quality attributes were measured experimentally before the storage, using well defined techniques. 'Corelita', 'Coreal', 'Corealor', 'Coredova', 'Corejuno', 'Coretard', 'Coreagat', 'Coreor' and 'Coreprim' cultivars were registered, in the last 15 years, by Practical Scientific Institute of Horticulture and Food Technologies Chișinău, Republic of Moldova, as scab resistant varieties. The orchard trial was established at the Research Institute for Fruit Growing Pitesti, Romania in the spring 2014 on MM106 rootstock, at the spacing of 3.5 x 2 m and fruit samples were analyzed in 2019, 2020 and 2021 seasons. All studied cultivars were harvested before 'Florina' cv., used as control. Fruit weight was quite variable among genotypes, between 115.15 g at 'Coreal' cv. and 212.41 g at 'Corejuno', and most of the cultivars had smaller fruits than 'Florina' cv. Firmness and total soluble solids varied from 70.5 to 82.61 N and 12.77 to 16.77%Brix. The Hunter color values L, a, b, were found to be in the range of 46.12 to 56.76, - 6.46 to 14, 13.75 to 23.72, respectively. The data about the external and internal fruit quality of new Moldavian scab resistant apple cultivars are useful for growers, in order to introduce in the new orchards only cultivars with high quality fruits.

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AVALIAÇÃO FÍSICO-QUÍMICA E LEGISLAÇÃO BRASILEIRA DE POLPAS, SUCOS TROPICAIS E NÉCTARES DE GOIABA COMERCIAIS

ENERGIA NA AGRICULTURA ◽

10.17224/energagric.2020v35n1p136-142 ◽

2020 ◽

Vol 35 (1) ◽

pp. 136-142

Author(s):

Andressa Milene Parente Nogueira ◽

Ricardo Figueira ◽

Vitor Massami Imaizumi ◽

Waldemar Gastoni Venturini Filho

Keyword(s):

Psidium Guajava ◽

Sao Paulo ◽

Soluble Solids ◽

São Paulo ◽

Total Sugars ◽

Chemical Evaluation ◽

Brazilian Legislation ◽

Physical Chemical ◽

Solids Concentration ◽

Physico Chemical

AVALIAÇÃO FÍSICO-QUÍMICA E LEGISLAÇÃO BRASILEIRA DE POLPAS, SUCOS TROPICAIS E NÉCTARES DE GOIABA COMERCIAIS ANDRESSA MILENE PARENTE NOGUEIRA1, RICARDO FIGUEIRA2, VITOR MASSAMI IMAIZUMI3, WALDEMAR GASTONI VENTURINI FILHO4 1Departamento de Produção Vegetal, Faculdade de Ciências Agronômicas. Avenida Universitária, n°3780, Altos do Paraíso, CEP. 18610-034, Botucatu, São Paulo, Brasil. [email protected] 2Departamento de Produção Vegetal, Faculdade de Ciências Agronômicas. Avenida Universitária, n°3780, Altos do Paraíso, CEP. 18610-034, Botucatu, São Paulo, Brasil. [email protected] 3Departamento de Produção Vegetal, Faculdade de Ciências Agronômicas. Avenida Universitária, n°3780, Altos do Paraíso, CEP. 18610-034, Botucatu, São Paulo, Brasil. [email protected] 4Departamento de Produção Vegetal, Faculdade de Ciências Agronômicas. Avenida Universitária, n°3780, Altos do Paraíso, CEP. 18610-034, Botucatu, São Paulo, Brasil. [email protected] RESUMO: Este trabalho teve como objetivos avaliar, por meio de análises físico-químicas, polpas, sucos tropicais e néctares de goiaba e averiguar se os mesmos atendem aos Padrões de Identidade e Qualidade (PIQ) exigidos pelo Ministério da Agricultura, Pecuária e Abastecimento (MAPA). Foram analisadas três polpas, sete sucos tropicais (quatro não adoçados e três adoçados) e oito néctares (cinco convencionais e três light) quanto ao teor de sólidos solúveis (ºBrix), pH, acidez total, açúcares totais e ácido ascórbico (vitamina C). Seguindo os parâmetros determinados por lei, as polpas também foram analisadas para concentração de sólidos totais e ratio. Os dezoito produtos analisados estavam de acordo com a legislação em vigor. Palavras-chave: Psidium guajava, parâmetros físico-químicos, legislação brasileira. PHYSICAL-CHEMICAL EVALUATION AND BRAZILIAN LEGISLATION OF COMMERCIAL GUAVA PULP, TROPICAL JUICES AND NECTARS SUMMARY: This work aimed to evaluate physico-chemical guava pulps, tropical juices and nectars to ascertain whether they met the Identity and Quality Standards required by Brazilian legislation. Three pulps, seven tropical juices (four unsweetened and three sweetened) and eight nectars (five conventional and three light) were analyzed for soluble solids (ºBrix), pH, total acidity, total sugars and ascorbic acid (vitamin C). Following the parameters set by law, the pulps were also analyzed for total solids concentration and ratio. The eighteen products analyzed were in according to the legislation. Keyword: Psidiumguajava, physical-chemicalparameters, brazilianlegislation.

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242 Fruit Quality Parameters of Various Apple Scion/Rootstock Combinations

HortScience ◽

10.21273/hortsci.35.3.432f ◽

2000 ◽

Vol 35 (3) ◽

pp. 432F-433

Author(s):

Usman Siswanto ◽

Frank B. Matta

Keyword(s):

Fruit Quality ◽

Fruit Juice ◽

Quality Parameters ◽

Fruit Weight ◽

Diameter Ratio ◽

Soluble Solids ◽

Apple Rootstocks ◽

Fruit Length ◽

Solids Concentration ◽

Soluble Solids Concentration

A study of spur-type apple scion cultivars on semi-dwarf and dwarf apple rootstocks was conducted to evaluate and identify suitable scion/stock combination for Mississippi. Fruit weight varied among scion/stock combinations. `Royal Gala' on MM111 and MM106 and `Ultra Gold' on MM106 yielded the heaviest fruit. `Jon-A-Red' on Mark produced the lightest fruit. Fruit length diameter ratio (L/D) was the highest for `Blushing Golden' on M7A and MM111, and `Ultra Gold' on MM111. The L/D ratio of `Royal Gala' was not affected by rootstock. Scion cultivars on M7A and M26 tended to have more red fruit than on the remaining rootstocks. `Ultra Gold' on M26 and `Braeburn' on Mark and MM111 had the firmest fruit. Overall, trees on M7A and Mark rootstock tended to produce firm fruit. Juice pH was significantly affected by scion-stock combination. In general, `Royal Gala', regardless of rootstock, had the highest juice pH, whereas `Ultra Mac' and `Jon-A-Red' produced the lowest pH. `Blushing Golden' on MM111 and `Royal Gala' on M26 had the highest soluble solids concentration (SSC). Soluble solids concentration of scion cultivars on MM106 did not differ.

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Self-Сompacting Сoncretes, which hardening at different temperature conditions

Theory and Building Practice ◽

10.23939/jtbp2020.02.107 ◽

2020 ◽

Vol 2020 (2) ◽

pp. 107-112

Author(s):

Iryna Kirakevych ◽

◽

Myroslav Sanytsky ◽

Igor Margal ◽

◽

...

Keyword(s):

Portland Cement ◽

Structure Formation ◽

Quality Parameters ◽

Production Cycle ◽

Temperature Conditions ◽

Early Loading ◽

Physico Chemical ◽

Vibration Technology ◽

Cementitious Systems ◽

Mineral Additives

In the article the features of reinforced concrete hardening at different temperature conditions and the current issues of preparation technology of Self-Сompacting Сoncretes (SCC) on the basis of superplasticized cementitious systems, combining knowledge of structure and modifying Portland cement compositions "Portland cement – active mineral additives – microfiller – superplasticizer – accelerator of hardening" to search for rational making provision of technical and building properties of concrete in the changing factors of its composition, technology and exploitation are shown. The physico-chemical peculіarities of hydration and hardening processes of superplasticized cementitious systems were established. The problem of obtaining Self-Compacting mixtures and Rapid-Hardening Concretes on their basis by the direct structure formation of cementitious matrix was solves. The optimization of Self-Compacting Concretes composition on the base of superplasticized cementitious systems with high early strength was carried out. The quality parameters of developed concretes were investigated and the effectiveness of their using in different temperature conditions was shown. The results of the studies found that the use of the superplasticized cementitious systems allows to influence on technological properties and kinetics of structure formation and create concrete structure with improved construction and technical properties at a different temperature conditions. Technological solutions designing of superplasticized cementitious systems that solves the problem of obtaining the Self-Сompacting Сoncretes (SCC) on their basis with using non-vibration technology are established. This creates an opportunity allows to solve the problem of obtaining for enabling early loading, reducing the production cycle, increasing turnover and formwork acceleration of monolithic buildings and structures at different temperature conditions.

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