scholarly journals Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Najiba Salah Eddine ◽  
Sami Tlais ◽  
Ali Alkhatib ◽  
Rasha Hamdan
Keyword(s):  
Radical Scavenging ◽  
Titratable Acidity ◽  
Food Product ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Polyphenol Content ◽  
Preparation Methods ◽  
Mechanical Pressing ◽  
Grape Varieties

Verjuice is a sour-tasting juice obtained from the mechanical pressing of unripe grapes. The significance of verjuice as food product includes but not limited to its richness in antioxidant compounds, its usage as an alternative to lemon and vinegar, and also its production which can reduce the losses of lower quality grapes and waste from grape thinning. In this study, a survey for the common Lebanese traditional preparation methods for verjuice was done and physicochemical properties of four Lebanese verjuice varieties Tfayfihi, Baytamoni, Black, and Obeideh along with their sensory evaluation by consumers were studied. Results showed that “Black” grape verjuice has the highest density (1.01±0.003 g/L), titratable acidity (4.51 g/L±0.03), total soluble solids (5.38°Brix±0.3), and polyphenol content (676.1 mg/L±6.8); verjuice processed from the Baytamoni grape variety has the highest browning index (0.432±0.002) and color intensity (1.18±0.007); “Obeideh” grape verjuice has the highest pH (2.55±0.006); and “Tfayfihi” grape verjuice has the highest radical scavenging potential (91.76%±0.43) and moisture content (95.85%±0.19). Both “Tfayfihi” and “Black” grape verjuice has the highest total suspended solids (40 g/L±1.3 and 40 g/L±2.9, respectively) among all studied verjuice. There is no difference in taste between the four verjuice varieties which we studied, but there is a color preference for the “Tfayfihi” verjuice. The use of different varieties of grapes in the processing of verjuice affects the physicochemical and sensory properties and results in selection of grape varieties being favorable in the processing of verjuice with respect to factors such as polyphenol content and color of the final product.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals The Effect of Mechanical Vibration during Transport under Model Conditions on the Shelf-Life, Quality and Physico-Chemical Parameters of Four Apple Cultivars

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 81
Author(s):  
Dorota Walkowiak-Tomczak ◽  
Natalia Idaszewska ◽  
Grzegorz P. Łysiak ◽  
Krzysztof Bieńczak
Keyword(s):  
Antioxidant Capacity ◽  
Dry Matter ◽  
Mechanical Vibration ◽  
Life Quality ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Polyphenol Content ◽  
Flesh Colour

The study assessed the changes in the quality and physical and chemical parameters of apples of four cultivars (‘Gala’, ‘Idared’, ‘Topaz’, ‘Red Prince’) subjected to mechanical vibration during transport under model conditions and after storage (shelf-life). Quality changes in apples were evaluated based on skin and flesh colour, total soluble solids, dry matter, firmness, titratable acidity, pH value, total polyphenol content, and antioxidant capacity. The vibration applied at a frequency of 28 Hz caused changes in the above parameters, which were visible also after storage and depended on the cultivar, but often did not show any clear trend or direction or were not statistically significant. The values of the total colour difference factor ΔE showed considerable variations in the skin colour but only small variations in the flesh colour of individual cultivars. Vibration resulted in a decrease in firmness. Variations in dry matter, total soluble solids, pH, and titratable acidity were small, often insignificant. Mechanical vibration and storage led to an increase in the polyphenol content and antioxidant capacity of all studied cultivars. The greatest stability of quality parameters, relatively high content of bioactive compounds, and antioxidant capacity were observed for ‘Red Prince’. The lowest quality parameters were noted for ‘Gala’. The analysed cultivars continued to show a high level of antioxidant capacity after treatment, which allows the conclusion that they remain a good source of bioactive compounds after transport and short-term storage.

scholarly journals Productive and qualitative performance of tomato plants as a function of the application of plant growth regulators and mineral nutrients

2018 ◽  
Vol 12 (2) ◽  
pp. 416-424
Author(s):  
Marília Caixeta Sousa ◽  
Luan Fernando Ormond Sobreira Rodrigues ◽  
Mônica Bartira da Silva ◽  
Janaina Oliveira Cruz ◽  
Marla Silvia Diamante ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Growth Regulators ◽  
Foliar Application ◽  
Tomato Fruit ◽  
Soluble Sugars ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Macro And Micronutrients

The tomato fruit is rich in antioxidant compounds and has great nutritional and economic importance, annually promoting research on the nutritional and productive characteristics. The present study aimed to evaluate whether foliar application of commercial products based on growth regulators [auxin, cytokinin and gibberellin (Ax+CK+GA)], micronutrients [cobalt and molybdenum (Mi)] and mixtures of macro and micronutrients [nitrogen, boron, copper, molybdenum and zinc (Ma+Mi)], isolated and in combination, increase productivity and improve the post-harvest quality of tomato fruits (Predador F1). The experiment design used randomized blocks, with seven treatments and four repetitions, which were (T1) control; (T2) Ax+CK+GA; (T3) Ma+Mi; (T4) Mi; (T5) Ax+CK+GA + (Ma+Mi); (T6) Ax+CK+GA + Mi; and (T7) Ax+CK+GA + Mi + (Ma+Mi). The variables production, precocity, soluble solids content (SS), titratable acidity (TA), ratio (SS/TA), pH, total soluble sugars, ascorbic acid and weight loss were evaluated. The Ax+CK+GA application, isolated or in combination with Ma+Mi, promoted the precocity, and the use of isolated Ax+CK+GA and Mi improved the tomato plant productivity. The growth regulators, macro and micronutrients, isolated or in combination, increased the ascorbic acid content in the fruits.

scholarly journals The Influence Of Cultivation System On Biochemical Content Of Strawberry Fruits

2014 ◽  
Vol 22 (2) ◽  
pp. 85-92 ◽  
Author(s):  
Valda Laugale ◽  
Sarmite Strautina ◽  
Inta Krasnova ◽  
Dalija Seglina ◽  
Kaspars Kampuss
Keyword(s):  
Ascorbic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Content ◽  
Titratable Acidity ◽  
Climatic Conditions ◽  
Soluble Solids ◽  
Chemical Content ◽  
Black Plastic ◽  
Low Tunnels

AbstractThree cultivars ‘Zefyr’, ‘Honoeoye’ and ‘Polka’ were grown on beds mulched with black plastic or without it, as well as in low tunnels covered by transparent polyethylene film or Agronet (Pegas agro, 17 g·m-2), or without covering. The quality of fruits determined by content of ascorbic acid, titratable acidity, soluble solids, total content of phenolics and anthocyanins, antiradical activity, and radical scavenging activity (RSA) was evaluated during two seasons. Significant differences in phytochemical contents within strawberry cultivars, production seasons and cultivation methods were stated. Cultivar had the greatest influence on the content of ascorbic acid, total phenolics and RSA among all the studied factors. The amount of anthocyanins was mainly influenced by plant covering, while the annual climatic conditions had the greatest impact on the amount of titratable acidity and soluble solids. Soil mulching had the lowest influence on the chemical content of fruits.

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 The importance of pruning to the quality of wine grape fruits (Vitis vinifera L.) cultivated under high-altitude tropical conditions

2014 ◽  
Vol 32 (3) ◽  
pp. 341-348 ◽  
Author(s):  
Pedro José Almanza-Merchán ◽  
Gerhard Fischer ◽  
Germán Eduardo Cely R.
Keyword(s):  
High Altitude ◽  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Vitis Vinifera L ◽  
Cabernet Sauvignon ◽  
Tropical Conditions ◽  
Factor Design ◽  
Grape Varieties

Since 1998, the Ain-Karim Vineyard has been growing different grape varieties for the production of high-altitude tropical wines in the municipality of Sutamarchan, located in the Alto Ricaurte region of Boyaca (Colombia). Pruning is used to limit the number and length of branches, generating a suitable balance between plant vigor and production; thereby, regulating fruit quantity and quality and ensuring reserves for the subsequent production. This study aimed to evaluate the effect of three pruning types (short = two buds on two spurs; long = five buds on three spurs and mixed = combination of short and long pruning types) on the fruit quality of V. vinifera, Cabernet Sauvignon and Sauvignon Blanc varieties. To accomplish this, a completely randomized two-factor design was used. Physicochemical variables of fruit quality (fresh cluster weight, water content, total soluble solids (TSS), total titratable acidity (TTA), technical maturity index (TMI), and pH) were determined at harvest. The long pruning type presented the highest values for the fresh cluster weight and TSS of the fruits from both varieties and a higher TMI in the Cabernet Sauvignon variety. These results indicate that, under the conditions of the vineyard, long pruning is the most suitable.

scholarly journals Comparison of apples from organic and integrated farming

2010 ◽  
Vol 16 (3) ◽  
Author(s):  
M. Tóth-Markus ◽  
N. Adányi ◽  
F. Boross ◽  
H. G. Daood ◽  
D. Bánáti ◽  
...  
Keyword(s):  
Radical Scavenging ◽  
Principal Component ◽  
Zinc Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Polyphenols ◽  
Integrated Farming ◽  
Copper And Zinc ◽  
Significant Difference ◽  
Trolox Equivalent

Prima’, ‘Gala’, ‘Remo’, ‘Topáz’, ‘Idared’, ‘Releika’, ‘Resi’, ‘Rubinola’, ‘Rajka’, ‘Rewena’ and ‘Florina’ apple cultivars, both from organic and integrated farming, from Pallag and Újfehértó, were compared. Average size, weight, soluble solids, titratable acidity, total polyphenols, free radical scavenging capacity expressed as Trolox equivalent (TEAC), copper and zinc were determined at harvest and after cool storage. Organic apples were more acidic, while integrated fruits had mostly higher copper and zinc content. Total polyphenols and TEAC values did not show a significant difference as a function of farming technology. A principal component analysis shows the separation of provenances as well as stored and fresh apples. Results are considered as preliminary.

Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder

2020 ◽  
Vol 122 (11) ◽  
pp. 3419-3432
Author(s):  
Mpho Edward Mashau ◽  
Afam Israel Obiefuna Jideani ◽  
Lucy Lynn Maliwichi
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Life Extension ◽  
Small Scale ◽  
Aloe Barbadensis ◽  
Content Type

PurposeThe purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities.Design/methodology/approachMahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A) was produced without AVP. Shelf-life was determined by following the chemical, microbiological, physical properties at 36 ± 2 °C for 60 days and the sensory properties of the products were also evaluated.FindingsPhysicochemical analysis revealed decreases in pH ranging between 3.3 and 2.4 from day 15–60 days of storage in all three samples. There was a significant increase (p < 0.05) in titratable acidity (0.2–1.8%) of all mahewu samples during storage. Total soluble solids were different amongst the samples from day 15 to day 60. The colour of the products was significantly different (p = 0.05) with respect to L*, a* and b* throughout the storage period. Microbiological results revealed an increase in coliforms bacteria, lactic acid bacteria, and yeast during storage. Sensory analysis showed that the control mahewu was more preferred than AVP added mahewu.Practical implicationsThe study may help small-scale brewers to increase the shelf-life of mahewu.Originality/valueResults of this study showed that the addition of AVP extended shelf-life of mahewu up to 15 days at 36 ± 2 °C.

scholarly journals Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 487
Author(s):  
Kyeong-Ok Choi ◽  
Dongjun Im ◽  
Seo Jun Park ◽  
Dong Hoon Lee ◽  
Su Jin Kim ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Grape Berries ◽  
Berry Size ◽  
Linalool Oxide ◽  
Compositional Changes ◽  
Ripening Rate ◽  
Solids Content

The effects of the level of berry thinning (30% and 50% berry removal) on the quality and sensory properties of Shine Muscat grapes were investigated. As berry thinning increased, the total soluble solids content increased and titratable acidity decreased. Berry thinning increased berry size and cluster weight but caused no change in individual berry weight. Phenolic concentrations as measured by total phenolic, proanthocyanidin, and polymeric tannin concentrations tended to increase with an increase in berry thinning. Gas chromatographic analysis indicated that C6-compounds were the significant constituents of volatile alcohols and aldehydes; linalool was the most abundant monoterpene. Odor activity analysis indicated that (E)-2-hexen-1-ol, (E)-2-hexenal, 1-hexanal, (Z)-3-hexenal, (E)-β-damascenone, linalool, and (E)-linalool oxide were active odorants. Berry thinning increased the accumulation of linalool contributing to high sensory flavor scores in thinned berries. Furthermore, its oxidized derivative-linalool oxide-contributed to enhancing the Muscat flavor. In conclusion, berry thinning induced compositional changes in Shine Muscat grape berries by accelerating the ripening rate, contribution to improved sensory properties.

scholarly journals Biomineralogical investigation of late-harvest grapes colonised by Botrytis cinerea Pers.

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Marek Grabowski ◽  
Maciej Pawlikowski
Keyword(s):  
Botrytis Cinerea ◽  
Mycelial Growth ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Analyses ◽  
Ripening Process ◽  
Harvest Dates ◽  
Solids Content ◽  
Grape Varieties

AbstractThe ripening process of two grape varieties in the vineyard located in the Sandomierz region was examined. In 2015, the ‘Regent’ and the ‘Sibera’ varieties reached physiological ripeness on 30th September and 3rd October, respectively. On both harvest dates, in addition to soluble solids content, titratable acidity, and pH, the macronutrient content was also determined. In the phase of physiological ripeness, the ‘Sibera’ variety showed higher acidity (1.02 g · 100 mL−1) compared with the ‘Regent’ (0.87 g · 100 mL−1). A higher soluble solids content was found in the ‘Regent’ (20.4°Brix), and slightly lower in the ‘Sibera’ (18.1°Brix). The must of the ‘Regent’ had a higher pH (3.5). This variety also had higher macronutrient contents (K, Ca and Mg). Grapes harvested after 3 weeks (late harvest) showed higher values of sugars, pH, K, and P for both varieties. However, their titratable acidity content, and Ca and Mg contents decreased. Microscopic examination showed differences in mycelial growth of Botrytis cinerea on grape bunches for both of the varieties left for the late harvest. The mycelial growth promoted faster dehydration of the ‘Sibera’ berries. Spot chemical analyses of ‘Sibera’ berry peel performed using EDS (energy dispersive spectroscopy) showed the occurrence of elevated contents of potassium, phosphorus, sulphur, magnesium and silicon. Around skin cracks, sugar crystals as well as hard-to-identify microcrystals were formed containing potassium. On the surface of the ‘Regent’ berries, potassium, and traces of phosphorus, silicon, magnesium, sulphur and calcium were found.

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