scholarly journals Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Alexandra M. G. N. Mamede ◽  
Antonio G. Soares ◽  
Eder J. Oliveira ◽  
Adriana Farah
Keyword(s):  
Native Species ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Volatile Composition ◽  
Fruit Species ◽  
Ethyl Butanoate ◽  
Methyl Butanoate ◽  
First Time

Passiflora alata Curtis (sweet passion fruit) is a native species grown in South America, especially in Brazil. In addition to being aromatic, its pulp is sweeter and less acidic compared to traditional commercial passion fruits, and this makes it highly appreciated for fresh consumption. Its aroma is also very distinct from other passion fruit species but it has not been characterized so far. In the present study, for the first time, the volatile composition of sweet passion fruit was investigated. Two genotypes (BGM004 and BGM163) were evaluated and two SPME fibers were tested. Forty-five volatile compounds were properly identified and semiquantified. The carboxen-polydimethylsiloxane (CAR/PDMS) fiber presented better performance regarding both number and concentration of compounds. Esters and terpenes were the main volatile classes. Methyl butanoate, methyl (E)-2-butenoate, ethyl butanoate, ethyl (E)-2-butenoate, methyl 2-hexenoate, and ethyl-2-hexenoate were among major compounds. As complementary results, sugar content, titratable acidity, pH, and total soluble solids were evaluated.

scholarly journals Evaluation of postharvest properties in different passion fruit species during ripening

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
Francielly Rodrigues Gomes ◽  
Moab Acacio Barbosa ◽  
Claudia Dayane Marques Rodrigues ◽  
Alejandro Hurtado Salazar ◽  
Americo Nunes da Silveira-Neto ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Soluble Solids Content ◽  
Post Harvest ◽  
Fruit Species ◽  
Solids Content ◽  
Days After Anthesis ◽  
Yellow Passion Fruit

During ripening, many transformations occur in passion fruits. The ripening stage affects fruit quality and post-harvest properties. Fruits with 65% yellow epidermis present chemical characteristics that meet industrial standards, facilitating harvest estimations and loss avoidance. Thus, this study aimed to evaluate the post-harvest properties of passion fruit species (genotypes of the yellow passion fruit and sweet passion fruit, and yellow passion fruit cultivar FB 200) during ripening. The fruits were evaluated by the color of the epidermis and the chemical characteristics of the pulp (titratable acidity, vitamin C, carotenoids, soluble solids content, and ratio). This experiment was conducted with a completely randomized design and a split-plot arrangement, where the plots were the species and the subplots were the evaluation periods (50, 58, 66, 74 and 82 days after anthesis), with four replications and 10 fruits per plot. The yellow passion fruit genotype and cultivar, harvested at 82 days after anthesis, presented desirable characteristics for the juice industry and for fresh consumption. The sweet passion fruit had a higher soluble solids content and titratable acidity ratio because of its high content of soluble solids and low acidity, which translate to a better fruit flavor.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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

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

<p>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.</p><p align="center"><strong><em>Production of ice cream and yoghurt from the cactus pearfruit and mandacaru</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The <em>Opuntia</em> is a fruit, which together with the <em>Cereus jamacaru</em> are native species of the savanna. The objective of this study was to prepare and characterize ice cream and yogurt from the <em>Opuntia</em> and pulp and peel of <em>Cereus jamacaru</em> 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 <em>Opuntia</em> and the fruit of <em>Cereus jamacaru</em> 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.</p><p><br /><strong></strong></p>

scholarly journals Post-harvest quality of Campomanesia adamantium (Cambess.) O. Berg. in function of storage temperature

2020 ◽  
Vol 43 ◽  
pp. e48979
Author(s):  
Marília Assis do Santos ◽  
Alan Carlos Costa ◽  
Clarice Aparecida Megguer ◽  
Júlien da Silva Lima ◽  
Yasmin Giovanna Santos Carvalho ◽  
...  
Keyword(s):  
Visual Analysis ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Post Harvest ◽  
Fruit Species ◽  
Randomized Design ◽  
Soluble Solid

Brazil has a large variety of native and exotic fruit species, including the gabiroba, which can be sources of income for the population. The objective of this study was to evaluate the post-harvest behavior of gabiroba fruit by maturity stage and storage temperature. The fruits were divided into two lots and stored at temperatures of 6, 12, 24 and 30°C. The first batch was used for the physical and chemical analysis of acidity, soluble solids, firmness, percentage of green color, and visual analysis; this batch was composed of green and yellow-green fruit. The second lot was intended for breath analysis, composed of green, yellow-green, and yellow fruits. The experiment was conducted in a completely randomized design with five replications. Data were analyzed using descriptive statistics. Considering the evaluated characteristics, the gabiroba soluble solid/titratable acidity ratio values should be approximately 4.0 for the fruits to be considered acceptable for consumption. For the preservation of the post-harvest quality of gabiroba, it is indicated that the harvest is carried out at the green stage of maturation and that they are stored at a temperature of 6°C. The highest respiratory rates were observed in fruits harvested at the yellow stage, not being recommended its storage.

scholarly journals Physical-chemical properties of exotic and native Brazilian fruits

2019 ◽  
Vol 68 (3) ◽  
pp. 175-181 ◽  
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%).

scholarly journals Composition and storage of pear cultivars from Nagykanizsa

2011 ◽  
Vol 17 (1-2) ◽  
Author(s):  
M. Tóth-Markus ◽  
D. Bánáti ◽  
N. Adányi ◽  
F. Boross ◽  
C. Konrád-Németh ◽  
...  
Keyword(s):  
Free Radical ◽  
Sugar Content ◽  
Radical Scavenging ◽  
Titratable Acidity ◽  
Free Radical Scavenging ◽  
Total Sugar ◽  
Water Soluble ◽  
Soluble Solids ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

The composition of five pear varieties (‘Abate Fètel’, ‘Bosc’, ‘Williams’, ‘Conference’, ‘Packham’s Triumph’) grown in Nagykanizsa was investigated in three consecutive years (2008, 2009, 2010). A storage experiment was performed in 2008. Four winter pear cultivars were kept in an ULO store for four months and their parameters measured after two and four months. The parameters tested were: size, weight, water soluble solids, titratable acidity, glucose, fructose, sucrose, water soluble pectin, total polyphenols, free radical scavenging capacity, copper and zinc content. The fruits of ‘Conference’ and ‘Bosc’ varieties were found to contain the highest sucrose and total sugar content, while ‘Abate Fétel’ had the lowest sucrose and highest glucose levels among cultivars tested. ‘Williams’ pear was the most acidic. Brix, total sugar, sucrose and water soluble pectin were decreased during storage. Titratable acidity slightly decreased in fruits of Conference pear. Polyphenols and free radical scavenging capacity did not show a significant change during storage.

scholarly journals Organic cultivation of yellow passion fruit using tall seedlings with long root systems

2019 ◽  
Vol 10 (4) ◽  
pp. 477-483 ◽  
Author(s):  
Nilciléia Mendes Silva ◽  
Sebastião Elviro Araújo Neto ◽  
Luís Gustavo De Souza Souza ◽  
Thays Lemos Uchôa ◽  
Regina Lúcia Félix Ferreira
Keyword(s):  
Root System ◽  
Titratable Acidity ◽  
Fruit Yield ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Organic System ◽  
Organic Cultivation ◽  
Yield And Quality ◽  
Yellow Passion Fruit

Studies related to adaptation to the environment and different conditions of water availability contribute to decision-making regarding the management of any crop to be implanted. Accordingly, this work aimed to evaluate the yield and quality of organic yellow passion fruit cultivated in a long root system in dryland conditions. The experimental design was in randomized blocks, with five treatments and four replications with four plants each. The treatments consisted of the alteration of the length of the root system, namely: T1 = 25 cm; T2 = 50 cm; T3 = 75 cm; T4 = 100 cm; and T5 = 125 cm. At 120 days after emergence (DAE), the seedlings were transplanted to the field and the following variables were evaluated: plant height (cm) and base diameter (mm) at 120 DAE; total titratable acidity (TTA), total soluble solids (TSS), Ratio (TSS/TTA); and fruit yield. The cultivation of tall seedlings with a long root system provides the maintenance of production during the dry season. The TTA, TSS, and the ratio do not change when modifying the length of the root system, although they do change with the harvest season. The cultivation of passion fruit in an organic system using plants with a long root system with an estimated length of 114 cm provides a higher fruit yield (7,472 kg ha-1) in 22 months of cultivation.

scholarly journals Pre-harvest factors that influence the quality of passion fruit: A review

2018 ◽  
Vol 36 (3) ◽  
pp. 217-226
Author(s):  
Gerhard Fischer ◽  
Luz M. Melgarejo ◽  
Joseph Cutler
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Passion Fruit ◽  
Yield Increase ◽  
Fruit Species ◽  
Total Antioxidant ◽  
Skin Coloration ◽  
Purple Passion Fruit

Colombia is the country with the greatest genetic diversity in passion fruit species, some of which are cultivated on an area of approximately 13,673 ha. Each variety must be planted at a suitable altitude under optimal conditions to obtain the best quality. Regarding plant nutrition, potassium has the greatest influence due to the effect of its application on the yield increase, ascorbic acid content and lifecycle to harvest. Adequate water increases the percentage of the marketable quality and amount of fruit juice, and the use of rootstocks does not significantly change the fruit quality. Ensuring a pollination of the flowers in cultivation is decisive for the fruit formation and its juice content. The species differ greatly in their quality, as purple passion fruit (Passiflora edulis f. edulis) is a fruit that develops the highest content of ascorbic acid, while sweet calabash (P. maliformis) forms the maximum amount of phenols and total antioxidant activity. The maturation and ripening of passion fruit is determined by the skin coloration, during which the Brix grades and the maturity index increase and the titratable acidity diminishes. Fruits harvested early in physiological maturity and with unripe peel color can be treated with ethylene in post-harvest, matching fruits that ripened in the plant. More research is needed in the improvement of the quality of the Passifloraceae. Giant granadilla (P. cuadrangularis) and sweet calabash have been studied less than banana passion fruit (P. tripartita var. mollissima), purple passion fruit, yellow passion fruit and sweet granadilla (P. ligularis). The last three species are the most exported fruits in the country.

scholarly journals Golden wine produced from mixed juices of passion fruit (Passiflora edulis), mango (Mangifera indica) and pineapple (Ananas comosus)

2014 ◽  
Vol 14 (64) ◽  
pp. 9104-9116
Author(s):  
FD Nzabuheraheza ◽  
◽  
AN Nyiramugwera ◽  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Specific Gravity ◽  
Mangifera Indica ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Alcohol Content ◽  
Passiflora Edulis ◽  
Wild Yeast

An attempt to produce yellow/golden wine was done in the laboratory using a mixture of fruits (3 3.3% each) as golden must extracted from Passiflora edulis (passion fruit ), Mangifera indica (mango) and Ananas comosus (pineapple ). After extraction of three juices, physic al and chemical parameters were determined before and during fermentation of the must. These parameters were: wild yeast colony forming units per milliliter (CFU/ml) of fermenting must, total soluble solids (degrees Brix) , pH, alcohol content, titratable acidity in percent , fermentation temperature, sugar content (g/l) , and specific gravity. The fermentation of a mixture of juices was done at room temperature, i.e., at 22 o C, and the wild yeast used was Saccharomyces cerevisiae , a strain called “musanzeensis” isolated from local traditional banana wine. During substantial must fermentation, the pH decreased from 5.5 for fresh juice to 3.2 for wine, total soluble solids from 20 o Brix to 2 o Brix, titratable acidity increased from 0.68% to 1.4%, sugar content decreased from 85 g/l to 32 g/l, specific gravity decreased from 1.040 to 1.002, yeast growth increased from 3 to 18 log CFU/ml, and alcohol content increased from 0.0 to 12% alcohol by volume. After twelve days of fermentation, the color of wine remained yellow, the flavor was enhanced, sweetness diminished and the acidity (sourness) increased slightly. These chemical changes could be due to the Saccharomyces cerevisiae activity , which was characterized by a remarkable foam and intensive production of carbon dioxide in the fermenting wine . The mixture of the three juices from Passiflora edulis, Mangifera indica and Ananas comosus produced an alcoholic beverage with a wonderful flavor that was generally delicious and acceptable to 40 trained and blind panelists during sensory evaluation using as 9 –point Hedonic scale. Each panelist sipped once 100ml of sample taken from wine. Thus, the obtained yellow wine should be promoted for adding value to local fruits, imported wine reduction, job creation, income generation and rural development.

scholarly journals CHARACTERIZATION OF RIPENING STAGES OF MYRTLE FRUIT

2016 ◽  
Vol 38 (2) ◽  
Author(s):  
DYALLA RIBEIRO DE ARAUJO ◽  
ELISEU MARLÔNIO PEREIRA DE LUCENA ◽  
JOSIVANDA PALMEIRA GOMES ◽  
ROSSANA MARIA FEITOSA DE FIGUEIRÊDO ◽  
CLARISSE PONTES DA SILVA
Keyword(s):  
Fruit Ripening ◽  
Developmental Stages ◽  
Titratable Acidity ◽  
Fruit Production ◽  
Soluble Solids ◽  
Human Consumption ◽  
Ripening Stage ◽  
Production Chain ◽  
Fruit Species ◽  
Ripening Stages

ABSTRACT The myrtle (Eugenia gracillima Kiaersk.) is a native fruit species in the Chapada of Araripe, state of Pernambuco, Brazil. The fruits are collected from the wild and are consumed fresh or processed as pulp, juice, jelly, liquor or desserts. Myrtle fruit production is of significant socioeconomic value for the region and, therefore, the description of myrtle fruit ripening stages may contribute to the development of its production chain. As a result, the objective of the present study was to evaluate the physical, quality and ripening changes of myrtle fruits at different developmental stages. The fruits were picked at five distinctive stages and evaluated for longitudinal and transverse diameters; fresh, dry and water mass; water contents; soluble solids (SS); titratable acidity (TA); pH; SS/TA ratio; carbohydrates (starch, total, reducing and nonreducing sugars); ascorbic acid; total pectin, soluble pectins and percentage of pectin solubilization; polymeric, oligomeric and dimeric phenolics; total anthocyanins, carotenoids and chlorophyll; and yellow flavonoids. Along fruit ripening processes increases in SS, anthocyanins and carotenoids, in the SS/TA ratio and of percentages of pectin solubilization were determined. On the other hand, decreases in TA and total chlorophyll were observed. The ripening stage at which peel color is completely dark red (ripening stage 4) is most appropriate to harvest myrtle fruits for human consumption.

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