scholarly journals Effects of Thermal Processing on Flavor and Consumer Perception Using Tomato Juice Produced from Florida Grown Fresh Market Cultivars

2021 ◽  
Author(s):  
Stephen J. Koltun ◽  
Andrew J. MacIntosh ◽  
Renee M. Goodrich‐Schneider ◽  
Harry J. Klee ◽  
Samuel F. Hutton ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Consumer Perception ◽  
Tomato Juice ◽  
Fresh Market

scholarly journals Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice

2019 ◽  
Vol 76 (1) ◽  
pp. 63
Author(s):  
Sanda ANDREI ◽  
Andrea BUNEA ◽  
Daria Antonia DUMITRAŞ ◽  
Adela PINTEA
Keyword(s):  
Ascorbic Acid ◽  
Thermal Processing ◽  
Tomato Juice ◽  
Antioxidant Compounds ◽  
Ascorbic Acid Concentration ◽  
Total Polyphenols ◽  
Total Carotenoids ◽  
Time Processing ◽  
Thermally Processed ◽  
Lycopene Content

The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial.

scholarly journals Effect of Harvest Time and Fruit Firmness on Red Drupelet Reversion in Blackberry

HortScience ◽  
2021 ◽  
pp. 1-8
Author(s):  
Mitchell E. Armour ◽  
Margaret Worthington ◽  
John R. Clark ◽  
Renee T. Threlfall ◽  
Luke Howard
Keyword(s):  
Cultural Factors ◽  
Consumer Perception ◽  
Genotypic Differences ◽  
Fruit Firmness ◽  
University Of Arkansas ◽  
Harvest Time ◽  
Fresh Market ◽  
Nitrogen Rate ◽  
Harvest Dates ◽  
The University

Red drupelet reversion (RDR) is a postharvest disorder of blackberries (Rubus L. subgenus Rubus Watson) in which fully black drupelets revert to red after harvest. This disorder can negatively impact consumer perception of fresh-market blackberries. The cause of RDR is hypothesized to be related to intracellular damage sustained because of mechanical and environmental stress during and after harvest. Cultivars differ in susceptibility to this disorder; and cultural factors, including nitrogen rate, harvest and shipping practices, and climate during harvest, influence RDR severity. In this 2-year study, seven genotypes (cultivars and advanced selections) developed in the University of Arkansas System Division of Agriculture (UA) blackberry breeding program, with a range of fruit textures, were evaluated to determine whether firmness was correlated with RDR. In addition, fruit was harvested at four different times (7:00 am, 10:00 am, 1:00 pm, and 4:00 pm) to investigate whether harvest time influences RDR. All seven genotypes were harvested at the four times on two harvest dates per year and evaluated for RDR and firmness after 1 week of cold storage (5 °C). Fruit harvested early in the day had less RDR, with 7:00 am harvests having the least RDR in both years. Significant genotypic differences in RDR and fruit firmness were found in each year. Firmness was negatively correlated with RDR in 2018 and 2019. These results indicate that growers may be able to reduce the prevalence of RDR by choosing cultivars with firm fruit texture and harvesting early in the day.

Changes in lycopene content and quality of tomato juice during thermal processing by a nanofluid heating medium

2018 ◽  
Vol 230 ◽  
pp. 1-7 ◽  
Author(s):  
Seyed-Sajjad Jabbari ◽  
Seid Mahdi Jafari ◽  
Danial Dehnad ◽  
Seyed-Ahmad Shahidi
Keyword(s):  
Thermal Processing ◽  
Tomato Juice ◽  
Lycopene Content ◽  
Heating Medium

scholarly journals Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies

2017 ◽  
Vol 221 ◽  
pp. 698-705 ◽  
Author(s):  
K.G.L.R. Jayathunge ◽  
Alexandros Ch. Stratakos ◽  
Oliver Cregenzán-Albertia ◽  
Irene R. Grant ◽  
James Lyng ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Tomato Juice ◽  
Processing Technologies ◽  
In Vitro Bioaccessibility

Sensory and chemical characteristics of tomato juice from fresh market cultivars with comparison to commercial tomato juice

2020 ◽  
Vol 36 (1) ◽  
pp. 121-136
Author(s):  
Stephen J. Koltun ◽  
Andrew J. MacIntosh ◽  
Renee M. Goodrich‐Schneider ◽  
Harry J. Klee ◽  
Samuel F. Hutton ◽  
...  
Keyword(s):  
Tomato Juice ◽  
Chemical Characteristics ◽  
Fresh Market
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