scholarly journals   Fruit quality attributes of blackberry grown under limited environmental conditions

2012 ◽  
Vol 58 (No. 7) ◽  
pp. 322-327 ◽  
Author(s):  
T. Milošević ◽  
N. Milošević ◽  
I. Glišić ◽  
J. Mladenović
Keyword(s):  
Fruit Quality ◽  
Shape Index ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Physical Parameters ◽  
Total Antioxidant ◽  
Good Potential ◽  
Commercial Crop ◽  
Solids Content

Fruit quality attributes were studied for two consecutive years in seven blackberry cultivars grown in a Serbian climate and on acidic soil. Physical parameters [berry weight (BW), size and shape] and chemical parameters [soluble solids content (SSC), acidity, total phenolic (TPH) and flavonoid content (TFC) and total antioxidant capacity (TAC)] were evaluated. A high variability was found in the set of the evaluated blackberry cultivars and significant differences were found among them in all studied quality attributes. Year-by-year variations were observed for all quality traits, except berry length (L) and berry shape index (BSI). A high correlation was found among TPH and TAC. In addition, most of cultivars had good adaptation capability and respectable fruit quality attributes, and also had good potential as a commercial crop for fresh and processing markets and future breeding programs.  

scholarly journals Estimating the Genetic Architecture of Fruit Quality Traits in Melon Using a Genomic Library of Near Isogenic Lines

2007 ◽  
Vol 132 (1) ◽  
pp. 80-89 ◽  
Author(s):  
Iban Eduardo ◽  
Pere Arús ◽  
Antonio José Monforte ◽  
Javier Obando ◽  
Juan Pablo Fernández-Trujillo ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Quantitative Trait ◽  
Genomic Library ◽  
Shape Index ◽  
Fruit Shape ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Isogenic Line ◽  
Soluble Solids Content ◽  
Solids Content

A melon (Cucumis melo L.) genomic library of near-isogenic lines derived from the cross between the Spanish cultivar Piel de Sapo and the exotic accession PI 161375 has been evaluated for fruit quality traits in four different locations. Traits evaluated were fruit weight, soluble solids content, maximum fruit diameter, fruit length, fruit shape index, ovary shape index, external color, and flesh color. Among these traits, soluble solids content showed the highest genotype × environment interaction, whereas genotype × environment interactions for fruit shape and fruit weight were low. Heritability was high for all traits except soluble solids content, with the highest value for fruit shape and ovary shape. Ten to 15 quantitative trait loci were detected for soluble solids content, fruit diameter, fruit length, and fruit shape; and four to five for ovary shape, external color, and flesh color. Depending on the trait, between 13% and 40% of the detected quantitative trait alleles from PI 161375 increased the trait, and between 60% and 87% of them decreased it, resulting in some PI 161375 alleles of interest for breeding. Most of the quantitative trait loci detected in previous experiments could be verified with the near-isogenic line population. Future studies with the melon near-isogenic line genomic library will provide a better understanding of the genetic control of melon fruit quality in a wider context related to agronomy, genetics, genomics and metabolomics studies.

scholarly journals Physical and biometric characterization of jabuticaba variety 'Pingo De Mel' oriunda of cerrado goiano

2020 ◽  
Vol 9 (5) ◽  
pp. e146953323
Author(s):  
Danusa Silva da Costa ◽  
Geovana Rocha Placido ◽  
Katiuchia Pereira Takeuchi ◽  
Tainara Leal de Sousa
Keyword(s):  
Total Mass ◽  
Shape Index ◽  
Soluble Solids ◽  
Transverse Diameter ◽  
Total Soluble Solids ◽  
Industrial Processing ◽  
Good Potential ◽  
Average Variation ◽  
Solids Content ◽  
Cultivation Techniques

The biometric and physical characterization can provide information on format, yield, concentration of soluble solids. The objective was to characterize physically and biometrically the jabuticaba variety 'Pingo de mel' from the cerrado of Goiás. 200 jaboticaba were used. The content of total soluble solids, longitudinal and transverse diameters, total mass, volume, shape index, density, yield of peeled pulp and the thickness of the peeled pulp were determined. The total soluble solids 15,16 ° Brix, soluble solids content is one of the most important tools to estimate fruit quality. The longitudinal and transverse diameter was 22.25 and 21.56 mm, respectively. The total mass had an average variation because the coefficient of variation was above 20%. Variations can occur due to cultivation techniques and climate can be related to this also variations presented for the volume of this fruit. As for the format index, the fruit was classified as round. The density was 8.35 g mL -1, yield and pulp thickness were already high. Samples of total soluble solids and yield are parameters used as control and selection by the food industry, it means that the fruits in evaluation presented good potential of industrial processing.

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.

Investigating the effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage

2021 ◽  
pp. 108201322110320
Author(s):  
Mariya Batool ◽  
Omar Bashir ◽  
Tawheed Amin ◽  
Sajad Mohd Wani ◽  
FA Masoodi ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Chilling Injury ◽  
Quality Attributes ◽  
Prunus Armeniaca ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Controlled Atmosphere ◽  
Injury Index

This study aimed at investigating the influence of different postharvest treatments with oxalic acid (OA) and salicylic acid (SA) on quality attributes and postharvest shelf life of temperate grown apricot varieties stored under controlled atmosphere (CA) storage conditions. After each treatment was given, the samples were stored in CA store maintained at a temperature of 0 °C, 90 ± 5% relative humidity, 5% oxygen and 15% carbon dioxide for 30 days. Results indicated that both OA and SA treatments significantly (p ≤ 0.05) retained total soluble solids, titratable acidity, color profile, ascorbic acid content and total phenolic content of apricot varieties and had a positive effect on antioxidant activity and texture of samples compared to control. However, carotenoid content was found to be higher in control. Both the treatments reduced chilling injury index, weight loss and decay percentage of samples. Moreover, it was found that SA treatment was the most effective treatment in maintaining visual color of apricots while OA maintained fruit firmness and effectively decreased the decay percentage and chilling injury index of apricot varieties. In conclusion, it was found that both OA and SA have the potential to extend storage life of apricots and maintain quality attributes of the crop during CA storage.

scholarly journals The Effect of Weed Competition on Apple Fruit Quality

2017 ◽  
Vol 45 (1) ◽  
pp. 120-125 ◽  
Author(s):  
Ersin ATAY ◽  
Seckin GARGIN ◽  
Ahmet ESITKEN ◽  
N. Pinar GUZEL ◽  
A. Nilgun ATAY ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Fruit Weight ◽  
Apple Orchard ◽  
High Density ◽  
Soluble Solids ◽  
Limiting Factor ◽  
Weed Competition ◽  
Soluble Solids Content ◽  
Solids Content ◽  
Potassium Magnesium

Orchard performance is influenced by weed competition. In this study, the effects of weed competition on nutrient contents, chemical and physical fruit quality properties were sought. The study was carried out in a high-density apple orchard (‘Golden Delicious’/M.9) over two consecutive growing seasons. The effect of weed competition was studied at three different levels: weak, moderate and strong. Fruit firmness, soluble solids content, macronutrients (such as nitrogen, potassium and calcium) and potassium+magnesium/calcium ratio in fruit were significantly affected by weed competition. Strong weed competition negatively affected soluble solids content and potassium+magnesium/calcium ratio. In both trial years, soluble solids content was significantly higher in weak weed competition. In the first year of the study, soluble solids content ranged between 13.77±0.06% (strong weed competition) and 15.20±0.10% (weak weed competition). In the following year, soluble solids content values were determined as 13.13±0.23% in strong weed competition and 13.83±0.21% in weak weed competition. Weak weed competition showed superiority for fruit weight and potassium+magnesium/calcium ratio. As a whole, this study indicates that insufficient weed control in tree rows might be a limiting factor for fruit quality in high-density apple orchards.

scholarly journals Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

2012 ◽  
Vol 32 (2) ◽  
pp. 334-343 ◽  
Author(s):  
Clarissa Damiani ◽  
Eduardo Ramirez Asquieri ◽  
Moacir Evandro Lage ◽  
Rodrigo Almeida de Oliveira ◽  
Flavio Alves da Silva ◽  
...  
Keyword(s):  
Soluble Sugar ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Soluble Sugar ◽  
Brazilian Legislation ◽  
Total Antioxidant ◽  
Microbiological Parameters ◽  
Annona Crassiflora ◽  
Total Antioxidant Potential

The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 °Brix), consistency (0.33 - 0.44 N), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araça and marolo jam can be stored for 1 year without the addition of additives.

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

scholarly journals Peach Fruit Quality Is Affected by Shade during Final Swell of Fruit Growth

1991 ◽  
Vol 116 (3) ◽  
pp. 383-389 ◽  
Author(s):  
Richard P. Marini ◽  
Donald Sowers ◽  
Michele Choma Marini
Keyword(s):  
Fruit Quality ◽  
Prunus Persica ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Photon Flux ◽  
Fruit Drop ◽  
Red Color ◽  
Solids Content ◽  
Fruit Harvest ◽  
The Relationship

Girdled or nongirdled `Biscoe' peach (Prunus persica [L.] Batsch) secondary scaffold branches were covered with shade fabric to provide a range of photosynthetic photon flux densities (PPFD) from 44 to 20 days before harvest (DBH), from 20 to 0 DBH or 44 to 0 DBH. Fruit quality was affected differently by the various periods of shade during the final swell of fruit development. Shading 40 to 20 DBH did not affect fruit weight or quality, whereas shading 44 to 0 DBH had the greatest effect on fruit weight and quality. Fruit quality was generally similar on branches exposed to 100% and 45% incident PPFD (IPPFD). Fruit on” girdled branches generally responded to shade more than fruit on nongirdled branches. Fruit weight was positively related to percent IPPFD for girdfed but not nongirdled branches shaded 20 to 0 DBH and 44 to DBH. On nongirdled branches, fruit exposed to 45% IPPFD for 44 to 0 DBH had 14% less red color and 21% lower soluble solids content (SSC) than nonshaded fruit. Harvest was delayed >10 days and preharvest fruit drop was increased by shading to <23% IPPFD. Shading branches for 20 to 0 or 44 to 0 DBH altered the relationship between flesh firmness and ground color: Firmness declined as ground color changed from green to yellow for fruit shaded 44 to 20 DBH, but firmness declined with little change in ground color for fruit shaded 20 to 0 or 44 to 0 DBH. Girdling results indicated that fruit weight and SSC partially depended on photosynthate from nonshaded portions of the canopy, whereas fruit redness, days from bloom to harvest, and ground color depended on PPFD in the vicinity of the fruit.

scholarly journals Fruit Abscission and Fruit Quality of Apples Following Use of Dicamba to Control Preharvest Drop

1990 ◽  
Vol 115 (3) ◽  
pp. 390-394 ◽  
Author(s):  
Richard P. Marini ◽  
Ross E. Byers ◽  
Donald L. Sowers ◽  
Rodney W. Young
Keyword(s):  
Fruit Quality ◽  
Starch Content ◽  
Soluble Solids ◽  
Naphthaleneacetic Acid ◽  
Soluble Solids Content ◽  
Fruit Abscission ◽  
Fruit Drop ◽  
Solids Content ◽  
Methoxybenzoic Acid

Five apple (Malus domestica Borkh.) cultivars were treated with dicamba at concentrations of 0 to 200 mg·liter-1 during 3 years. Although the response varied with cultivar, dose, and year, dicamba always delayed fruit abscission. At similar concentrations, dicamba usually reduced fruit drop more than NAA, but less than fenoprop. Dicamba at 10 mg·liter-1 effectively delayed drop of `Delicious', whereas 20 to 30 mg·liter-1 was required for `Red Yorking', `Rome', `Winesap', and `Stayman'. Dicamba did not influence flesh firmness, soluble solids content, water core, or starch content at harvest or after storage. Chemical names used: naphthaleneacetic acid (NAA); 2-(2,4,5-trichlorophenoxy)propionic acid (fenoprop); 3,6dichloro-2-methoxybenzoic acid (dicamba).

scholarly journals Bioactive compounds in gladiolus flowers

2021 ◽  
Author(s):  
Alexandra Goede de Souza ◽  
Eduardo Affonso Jung ◽  
Vinícius Petermann Benedicto ◽  
Leosane Cristina Bosco
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Cut Flowers ◽  
Flavonoid Content ◽  
Total Titratable Acidity ◽  
Total Antioxidant ◽  
Relationship Of ◽  
The Relationship

Abstract Flowers have received special attention not only for their ornamental nature but also for their nutraceutical, cosmetic, aromatic, and culinary properties. This study aimed to characterize physicochemical attributes and the antioxidant capacity of flowers of four gladiolus cultivars. The cultivars used were White Friendship, Rose Supreme, Jester, and T704. We analyzed the content of total soluble solids (SS), total titratable acidity (TA), SS/TA ratio, pH, vitamin C, anthocyanin, flavonoids, total phenolic compounds (TPC), total antioxidant activity (TAA), and the relationship of TPC with flavonoids and TAA for each cultivar. The results showed that the Jester flowers had the lowest TA and highest SS/TA ratio, indicating the best flavor. Jester also had the highest flavonoid content, similarly to the White Friendship and Rose Supreme. As a result, these cultivars have flowers with higher TPC and TAA content than T704. The anthocyanin content was the characteristic attribute of cultivar T704, due to its purple pigmentation. Gladiolus flowers, traditionally used in landscaping and as cut flowers, have the potential for use in human nutrition, particularly the White Friendship, Rose Supreme, and Jester cultivars.

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