Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage

2006 ◽  
Vol 41 (2) ◽  
pp. 151-155 ◽  
Author(s):  
Jamal Javanmardi ◽  
Chieri Kubota
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Soluble Solids ◽  
Postharvest Storage ◽  
Total Soluble Solids

scholarly journals Influence of Putrescine Application on Storability, Postharvest Quality and Antioxidant Activity of Two Iranian Apricot (Prunus armeniaca L.) Cultivars

2013 ◽  
Vol 5 (2) ◽  
pp. 212-219 ◽  
Author(s):  
Gholamhossein DAVARYNEJAD ◽  
Mehdi ZAREI ◽  
Elham ARDAKANI ◽  
Mohamad Ebrahim NASRABADI
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Ascorbic Acid ◽  
Total Phenolics ◽  
Titratable Acidity ◽  
Maturity Index ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Postharvest Storage ◽  
Total Soluble Solids

The limited postharvest storage life of apricot is the focus of this study. Presenting a solution to improve the postharvest storage of studied apricot cultivars is the goal. Studding the effect of different concentration of postharvest putrescine on quality attributes and antioxidant activity of two apricot cultivars during storage is the approach taken. The two apricot cultivars (‘Lasgerdi’ and ‘Shahrodi’) were harvested at the commercial ripening stage, and fruits were immerged in 1, 2, 3 and 4 mM putrescine as well as distilled water (control) for 5 min, then fruits were packed in boxes with polyethylene cover and stored at 4°C and 95% relative humidity for 20 days. The changes in weight loss, fruit firmness, total soluble solids, titratable acidity, pH, maturity index, ascorbic acid, total phenolics and antioxidant activity were estimated after 0, 5, 10, 15 and 20 days during storage. The results showed that the weight loss, total soluble solids, pH and maturity index increased significantly while the fruit firmness, titratable acidity, ascorbic acid, total phenolics and antioxidant activity decreased significantly during storage for both cultivars. During storage, a significant difference between control and putrescine treatments in all measured parameters is observed. The putrescine treatments reduced significantly the weight loss and maintained their firmness. In this condition, the highest and lowest of titratable acidity, ascorbic acid, total phenolics and antioxidant activity were observed in treatments of 4 mM putrescine and control, respectively. The data revealed that the quality of apricot fruits was improved by the use of putrescine treatment due to its effect on delaying the ripening processes.

scholarly journals Melatonin Treatment to Pomegranate Trees Enhances Fruit Bioactive Compounds and Quality Traits at Harvest and during Postharvest Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 820
Author(s):  
José M. Lorente-Mento ◽  
Fabián Guillén ◽  
Salvador Castillo ◽  
Domingo Martínez-Romero ◽  
Juan M. Valverde ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Fruit Quality ◽  
Storage Period ◽  
Soluble Solids ◽  
First Year ◽  
Quality Traits ◽  
Postharvest Storage ◽  
Melatonin Treatment ◽  
Total Soluble Solids

The effect of melatonin pomegranate tree treatments on fruit quality and bioactive compounds with antioxidant activity at harvest and during storage at 10 °C for 60 days was assayed in two consecutive years, 2019 and 2020. In the first year, trees were treated with 0.1, 0.3 and 0.5 mM of melatonin along the developmental fruit growth cycle, and results showed that bioactive compounds (total phenolics and total and individual anthocyanins) and antioxidant activity at harvest were higher in fruits from melatonin-treated trees than in controls. Other fruit quality parameters, such as firmness, total soluble solids and aril red colour, were also increased as a consequence of melatonin treatment. In fruit from control tress, firmness and acidity levels decreased during storage, while increases occurred on total soluble solids, leading to fruit quality reductions. These changes were delayed, and even maintenance of total acidity was observed, in fruit from melatonin-treated trees with respect to controls, resulting in a fruit shelf-life increase. Moreover, concentration of phenolics and anthocyanins and antioxidant activity were maintained at higher levels in treated than in control fruits during the whole storage period. In general, all the mentioned effects were found at the highest level with the 0.1 mM melatonin dose, and then it was selected for repeating the experiment in the second year and results of the first year were confirmed. Thus, 0.1 mM melatonin treatment could be a useful tool to enhance aril content on bioactive compounds with antioxidant activity and health beneficial effects and to improve quality traits of pomegranate fruit, at harvest and during postharvest storage.

scholarly journals Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 803
Author(s):  
Elia Nora Aquino-Bolaños ◽  
Alma Karina Garzón-García ◽  
Jimena Esther Alba-Jiménez ◽  
José Luis Chávez-Servia ◽  
Araceli Minerva Vera-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Green Beans ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

scholarly journals PENGARUH LAMA PEREBUSAN TERHADAP KARAKTERISTIK LOLOH DON PIDUH (Centella asiatica L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 189
Author(s):  
I Gusti Ngurah Arry Putra ◽  
Ni Luh Ari Yusasrini ◽  
I Wayan Rai Widarta
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Vitamin C ◽  
Centella Asiatica ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Randomized Design

This study aims to determine the effect of boiling time to the characteristics of loloh don piduh (Centella asiatica L.) and the appropriate boiling time to produce loloh don piduh with the best characteristics. The experimental design used was a complete randomized design with 6 treatment levels: T1 (25 minutes), T2 (40 minutes), T3 (55 minutes), T4 (70 minutes), T5 (85 minutes) and T6 (100 minutes). The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The boiling time had a very significant effect on antioxidant activity, vitamin C levels, and the level of panelist preferences for taste and overall acceptance of loloh don piduh. Boiling time had a significant effect on total soluble solids (TSS) of loloh don piduh. Boiling time had no significantly affect on panelist preferences for the color and flavor of loloh don piduh. 25 minutes boiling time had produced loloh don piduh with the best characteristics of: antioxidant activity 90,82%, vitamin C levels  0,11%, total soluble solids (TSS) of 2o brix, panelist preferences for color, flavor, taste, and overall acceptance was preferred.

Studies on the storage life of Bael (Aegle marmelos Correa)

2017 ◽  
Vol 2 (01) ◽  
pp. 28-32
Author(s):  
Prithvi Pal ◽  
S. V. Singh ◽  
S. K. Singh ◽  
Subhash Chandra ◽  
O. P. Chataurvedi
Keyword(s):  
Weight Loss ◽  
Storage Period ◽  
Storage Life ◽  
Soluble Solids ◽  
Aegle Marmelos ◽  
Total Soluble Solids ◽  
Maximum Loss ◽  
Beverage Industry ◽  
Local Storage

The present investigation was carried out on five genotypes of bael, namely, Kaghzi Gonda, Kanpur Local, Basti No. 1, Faizabad Local and Kaghzi Etawah. Physiological weight loss, total soluble solids and spoilage were increase while acidity was decrease of all five genotypes with the storage period. Kaghzi Gonda exhibited higher percentage of weight loss followed by Kaghzi Etawah, Kanpur Local, Faizabad Local and Basti No. 1. Kaghzi Gonda showed highest total soluble solids followed by Kaghzi Etawah, Kanpur Local, Faizabad Local and Basti No. 1. Kaghzi Etawah revealed maximum loss in acidity followed by Kaghzi Gonda. Kaghzi Gonda exhibited maximum spoilage followed by Kaghzi Etawah, Basti No. 1, Kanpur Local and Faizabad Local. Storage life of bael fruits was determined to utilized this fruit for beverage industry.

scholarly journals Effect of Carboxymethyl Cellulose and Alginate Coating Combined with Brewer Yeast on Postharvest Grape Preservation

ISRN Agronomy ◽  
2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Ren Yinzhe ◽  
Zhang Shaoying
Keyword(s):  
Weight Loss ◽  
Carboxymethyl Cellulose ◽  
Loss Rate ◽  
Combined Treatment ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Brewer Yeast ◽  
Proven Method ◽  
Alginate Coating ◽  
Control Samples

The effect of carboxymethyl cellulose and alginate coating combined with brewer yeast on postharvest grape preservation was investigated. The postharvest grapes were coated with 2% of alginate and 3% of carboxymethyl cellulose combined with 1.5×109 CFU/mL of brewer yeast. The combined treatment samples showed good sensory character on day 13 compared with control samples or only coated samples. The increase of weight loss and decrease of total soluble solids of combined treatment grapes were restrained. Furthermore, the protective enzymes including superoxide dismutase, peroxidase, and catalase of combined treatment sample showed higher activities. Accordingly, the increase of malonaldehyde content was also restrained and more vitamin C was preserved in combined treatment samples. At day 13, the weight loss rate and the total soluble solids of grape treated with coating + yeast were 23.6% lower and 20.6% higher than those of control samples, respectively. Coating grapes with 2% of alginate and 3% of carboxymethyl cellulose combined with brewer yeast of 1.5×109 CFU/mL was a well-proven method to preserve postharvest grapes.

scholarly journals Effect of Field Fungicide Applications on Storability, Physicochemical, and Nutraceutical Content of Muscadine Grape (Vitis rotundifolia Michx.) Genotypes

HortScience ◽  
2014 ◽  
Vol 49 (10) ◽  
pp. 1315-1323 ◽  
Author(s):  
Derek W. Barchenger ◽  
John R. Clark ◽  
Renee T. Threlfall ◽  
Luke R. Howard ◽  
Cindi R. Brownmiller
Keyword(s):  
Weight Loss ◽  
Total Phenolics ◽  
Soluble Solids ◽  
Limiting Factor ◽  
Fresh Market ◽  
Postharvest Storage ◽  
Fungicide Treatment ◽  
Vitis Rotundifolia ◽  
Table Grapes ◽  
Muscadine Grape

A major limiting factor in fresh-market muscadine grape (Vitis rotundifolia Michx.) commercialization is fruit deterioration during storage. Research on table grapes has shown that field fungicide applications increase storability, but little is known of their effect on muscadines. The effect of field applications of fungicides on physicochemical attributes during postharvest storage and nutraceutical content at date of harvest was evaluated on five muscadine cultivars (Nesbitt, Southern Jewel, Summit, Supreme, and Tara) and four breeding selections from the University of Arkansas Fruit Breeding Program in 2012 and 2013. There were two field treatments (no fungicide and fungicide). For the fungicide treatment, alternating applications of two fungicides were applied to the vine at 14-day intervals during berry maturation. Fruit was harvested and physicochemical attributes including berry volume, titratable acidity (TA), pH, soluble solids (%), color (L, chroma, and hue), firmness (force to penetrate berry skins and flesh), storage weight loss (%), and unmarketable fruit (%) were evaluated every 7 days for 3 weeks. Whole muscadine berries were analyzed for nutraceutical content only for the date of harvest. As a result of less decay, less weight loss, and greater firmness during storage, AM 27, ‘Southern Jewel’, and ‘Supreme’ had the highest potential for postharvest storage, whereas AM 01, AM 15, and ‘Tara’ had the least potential. Nutraceutical content varied by genotypes; overall AM 27 had the highest nutraceutical content [sum of anthocyanins, total phenolics, flavonols, resveratrol, and oxygen radical absorbane capacity (ORAC)], whereas ‘Supreme’ and AM 28 had the lowest. Total anthocyanins were only found in the black genotypes and total phenolics and resveratrol were unaffected by fungicide treatment. Total ellagitannins varied among the fungicide treatments. Total flavonols were generally greater in the no fungicide treatments, whereas ORAC was generally greater with fungicide treatments. Year of study and genotype were determined to be major contributors as sources of variation. Although field fungicide applications did not affect all postharvest attributes and nutraceutical components, differences among genotypes and fungicide treatments did occur.

scholarly journals Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney

2019 ◽  
Vol 1 (1) ◽  
pp. 4
Author(s):  
Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Crude Fiber ◽  
Color Intensity ◽  
Total Soluble Solids

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

scholarly journals The impact of gamma irradiation and storage on the physicochemical properties of tomato fruits in Ghana

2020 ◽  
Vol 4 (3) ◽  
pp. 151-157
Author(s):  
Linda A Gyimah ◽  
Harry M Amoatey ◽  
Rose Boatin ◽  
Victoria Appiah ◽  
Bernard T Odai
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Tomato Fruits ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Storage Temperatures

Abstract Objectives Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars, acids, vitamins, minerals, lycopene, and other constituents. The fruit, however, has a short shelf life due to its climacteric nature. In view of this, an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits. Materials and Methods Freshly harvested tomato fruits were subjected to 0, 1, 2, 3, and 4 kGy gamma radiation and stored at 10 ± 1°C and 28 ± 1°C. Parameters analysed during the study include pH, total titratable acidity, weight loss, total solids, and moisture content of the sample. Results At both storage temperatures, results of the analyses were in the range of 2.80%–38.67% for weight loss, 0.23%–0.51% for total titratable acidity, 3.5%–5.0% for total soluble solids, 94.43%–96.53% for moisture content, and pH was generally low in the samples stored at 10 ± 1°C. Generally, gamma irradiation had an effect on the total soluble solids, total titratable acids, pH values, and moisture content and physiological weight loss at both storage temperatures. Conclusion From the study, storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.

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