scholarly journals Yield, Fruit Damage, Yield Loss, and Juice Quality Characteristics of Machine- and Hand-harvested ‘Brown Snout’ Specialty Cider Apples Stored at Ambient Conditions in Northwest Washington

2016 ◽  
Vol 26 (5) ◽  
pp. 614-619
Author(s):  
Travis Robert Alexander ◽  
Jaqueline King ◽  
Edward Scheenstra ◽  
Carol A. Miles
Keyword(s):  
Yield Loss ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Juice Quality ◽  
Ambient Conditions ◽  
Storage Duration ◽  
Phenolic Contents ◽  
Fruit Damage ◽  
Mechanical Harvester

In this 2-year study, ‘Brown Snout’ specialty cider apples (Malus ×domestica) that had been hand harvested or machine harvested with an over-the-row shake-and-catch small fruit harvester were ambient stored (56 °F mean temperature) for 0, 2, and 4 weeks to evaluate yield, fruit damage, yield loss, and juice quality characteristics. The average yield (pounds per acre) of fruit picked and retained by the mechanical harvester was 74% that of the hand-harvest yield and 81% that of the hand-harvest yield when fruit that fell out of the harvester was included in the machine-harvest yield. Percent fruit bruised and cut were greater for machine harvest (97.5% and 25.5%, respectively) than for hand harvest (47% and 0.5%, respectively), on average for 2014 and 2015. Yield loss to rot was greater for machine harvest than for hand harvest, and increased for both methods over time; percent rot doubled from 2 to 4 weeks storage for machine harvest (22% to 41%), and while negligible, tripled from 2 to 4 weeks storage for hand harvest (0.7% to 2.1%). Juice quality characteristics did not differ due to harvest method, but did differ due to year and storage time. Soluble solids concentration [SSC (%)] and specific gravity (SG) did not change due to storage in 2014, but in 2015, SSC and SG were greater on average for 2 and 4 weeks storage duration (15% and 1.062, respectively) than at harvest (13.31% and 1.056, respectively). Titratable acidity (grams per liter malic acid) decreased in 2014 from 2.98 g·L−1 at harvest to 2.70 g·L−1 on average for 2 and 4 weeks storage duration, but did not differ due to storage in 2015. Tannin [tannic acid equivalent (%)] was unchanged in 2014 from harvest to 4 weeks storage, but increased in 2015 from 0.16% at harvest to 0.19% by 4 weeks storage. These results indicate that harvest efficiency could be improved with some engineering modifications of the over-the-row mechanical harvester and training modifications for the trees. A comparison of the aromatic and phenolic contents of mechanically harvested and hand-harvested ‘Brown Snout’ would be a valuable next step in evaluating shake-and-catch mechanical harvest technology for cider apple production.

scholarly journals Yield, Labor, and Fruit and Juice Quality Characteristics of Machine and Hand-harvested ‘Brown Snout’ Specialty Cider Apple

2014 ◽  
Vol 24 (5) ◽  
pp. 519-526 ◽  
Author(s):  
Carol A. Miles ◽  
Jaqueline King
Keyword(s):  
Specific Gravity ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Juice Quality ◽  
Solids Concentration ◽  
Fruit Machine ◽  
Small Fruit ◽  
Harvest Method ◽  
Soluble Solids Concentration

In this 2-year study of ‘Brown Snout’ specialty cider apple (Malus ×domestica) grafted onto Malling 27 (M.27) and East Malling/Long Ashton 9, we compared weight of total harvested fruit, labor hours for harvest, tree and fruit damage, and fruit and juice quality characteristics for machine and hand harvest. Machine harvest was with an over-the-row small fruit harvester. There were no significant differences due to rootstock; however, there were differences between years for most measurements. Weight of harvested fruit did not differ because of harvest method; however, harvest efficiency was 68% to 72% for machine pick and 85% to 89% for machine pick + clean-up weight (fruit left on trees and fruit knocked to the ground during harvest) as compared with hand harvest. On average for the 2 years, hand harvest required 23 labor-hours per acre at a total cost of $417, while machine harvest required 5 labor-hours per acre at a cost of $93. There were no differences due to harvest method on damage to spurs (four to eight spurs damaged per tree) or limbs (0.5–0.8 limbs damaged per tree). Although there were also no differences due to harvest method on fruit bruising (100% for both harvest methods in this study), 10% of fruit were sliced and 4% of fruit were cut in half inadvertently with machine harvest, and none were sliced or cut with hand harvest. Harvest method had no effect on fruit quality characteristics, specifically, soluble solids concentration (SSC), pH, specific gravity, titratable acidity (malic acid equivalents), or percent total tannin, when fruit was pressed immediately after harvest or stored for 2, 3, or 4 weeks before pressing. Juice quality characteristics were affected by storage, and SSC increased 11% in 2011 (3 weeks storage), and 12% and 18% in 2012 (2 and 4 weeks storage, respectively). Similarly, specific gravity increased both years after storage, 1% in 2011, and 1% and 2% in 2012 (a 1% increase in juice specific gravity corresponds to a potential 1.3% increase in alcohol by volume after fermentation for cider). Both years, juice pH tended to decline when fruit was stored (0.01 pH units in 2011, 0.06–0.12 pH units in 2012). Overall, cider apple harvest with an over-the-row small fruit machine harvester used four times less labor than hand harvest, yield reached 87% that of hand harvest (when clean-up yield was included), and juice quality characteristics were not negatively affected. These results suggest that machine harvest may be suitable for cider apples if equipment is available and affordable.

scholarly journals Preparation of Myrica nagi (Box myrtle) drink and effect of storage temperature on its quality

2017 ◽  
Vol 9 (4) ◽  
pp. 2137-2142
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Pradeep Kumar
Keyword(s):  
Storage Temperature ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Physico Chemical ◽  
Glass Bottles ◽  
Myrica Nagi ◽  
Polyethylene Terephthalate Bottles

Box myrtle (Myrica nagi) belongs to family Myricaceae is a sub-temperate tree found throughout the mid-Himalayas at an elevation of 1300 to 2100 meters above mean sea level. Its fruits are known for their ravishing taste and have been reported as rich source of anti-oxidants like phenols and anthocyanins. In the present study drink was prepared from box myrtle juice and quality evaluation was carried out during six months of storage of fruit drink. Different combinations of juice (8%, 10%, 12%, 14% and 16 %) and sugar syrup/TSS (Total soluble solids) (12 oB and 15 oB) were tried to standardize proper combination for drink. The drink prepared by following the best selected recipe (14 % juice and 12 oB TSS) was packed in glass and PET (Polyethylene terephthalate) bottles and stored for six months under ambient and refrigerated temperature conditions. Drink could be safely stored for a period of six months under both the storage conditions without much change in various quality characteristics. Various physico-chemical characteristics increased/decreased like TSS (12.05 to 12.48 oB), reducing sugars (7.80 to 8.69 %), titratable acidity (0.30 to 0.27 %), ascorbic acid (1.09 to 0.47 mg/100 g), total phenols (27.35 to 19.11 mg/100 g) and anthocyanins (6.14 to 3.69 mg/100 g). However, the changes in the quality characteristics of the drink were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.

scholarly journals Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during storage

2017 ◽  
Vol 9 (1) ◽  
pp. 587-592
Author(s):  
N. S. Thakur ◽  
G. S. Dhaygude ◽  
Anshu Sharma
Keyword(s):  
Ascorbic Acid ◽  
Quality Evaluation ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Pomegranate Juice ◽  
Ambient Conditions ◽  
Overall Acceptability

The present study was undertaken for the development of jelly from cultivated and wild pomegranate fruit juice mix and its quality evaluation during storage of six months. A product with 55 % mixed fruit juice content (cultivated and wild pomegranate juice in 80:20 ratio) with 45 % sugar was found to be the best on the basis of sensory analysis of prepared jelly. Jelly could safely be stored for a period of half year under both the ambient and refrigerated conditions without much change in its various chemical attributes viz., total soluble solids (TSS), titratable acidity, ascorbic acid, anthocyanins, pectin, total phenolics and sensory quality characteristics viz., colour, texture, flavour and overall acceptability. However, the changes in the quality characteristics of the jelly were slower in refrigerated storage conditions as compared to ambient conditions. Under refrigerated conditions, changes in TSS from 67.00 to 67.36 0B,titratable acidity from 0.75 to 0.71%, ascorbic acid from 9.18 to 7.35 mg/100 g, anthocyanins from 11.34 to 10.17 mg/100 g and total phenols from 63.10 to 60.06 mg/100 g were observed after 6 months of storage. Both the packaging material viz., polyethylene terephthalate (PET) and glass jars were found suitable with comparatively slower changes occurring in glass jars under refrigerated conditions.

scholarly journals QUALITY OF ‘TAHITI’ ACID LIME FERTILIZED WITH NITROGEN AND POTASSIUM IN THE SEMIARID REGION OF MINAS GERAIS

2017 ◽  
Vol 39 (2) ◽  
Author(s):  
ARIANE CASTRICINI ◽  
JOSÉ TADEU ALVES DA SILVA ◽  
INÊZ PEREIRA DA SILVA ◽  
MARIA GERALDA VILELA RODRIGUES
Keyword(s):  
Ascorbic Acid ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Semiarid Region ◽  
Skin Thickness ◽  
Juice Quality ◽  
Acid Lime ◽  
Technological Index ◽  
External Characteristics ◽  
Juice Content

ABSTRACT This study aimed to evaluate external characteristics and juice obtained from ‘Tahiti’ acid lime produced under nitrogen and potassium fertilization. This study had a completely randomized design with three replicates of four fruits of the two central plants, 4 x 5 factorial and four N doses (0, 25, 50 and 100 Kg ha-1 year- 1) and five K2O doses (0, 25, 50, 100 and 200 Kg ha-1 year- 1), totaling 20 treatments. In the postharvest period, external characteristics (size, color and skin thickness, firmness and fresh mass) and juice (content, percentage, soluble solids, technological index, pH, titratable acidity, ratio and ascorbic acid) of fruits were evaluated. Size, skin color, soluble solids content and pH of ‘Tahiti’ acid lime juice were not affected by N and K2O fertilization. Skin thickness, juice percentage and technological index increased with the N and K2O doses applied to the soil. Juice content and fruit firmness decreased with application of K2O doses. Titratable acidity and ascorbic acid content increased with K2O doses. The different nitrogen and potassium doses influenced more the juice quality than the external characteristics of ‘Tahiti’ acid lime in the postharvest period.

scholarly journals 1-Methylcyclopropene delays tomato fruit ripening

2002 ◽  
Vol 20 (4) ◽  
pp. 659-663 ◽  
Author(s):  
Celso Luiz Moretti ◽  
Alessandra L. Araújo ◽  
Waldir Aparecido Marouelli ◽  
Washington Luiz C. Silva
Keyword(s):  
Fruit Ripening ◽  
Skin Color ◽  
Tomato Fruit ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Total Carotenoids ◽  
Cold Room ◽  
Tomato Fruit Ripening

Tomato (Lycopersicon esculentum Mill.) fruits, cv. Santa Clara, were harvested at the breaker stage from commercial fields in Brazlândia, Brazil, to investigate the ability of 1-methylcyclopropene (1-MCP) to retard tomato fruit ripening. Fruit without external blemishes were graded for size (diameter = 80±5 mm) and mass (m = 130±10 g), placed inside hermetically sealed boxes, and 1-MCP was applied for 12 hours (T = 22±1°C; RH = 80-85%) at four different concentrations: 0 (control), 250, 500 and 1000 mL.L-1. Fruits were held at ambient conditions (T = 23±2°C; RH 80-85%) for 2 days and then stored inside a cold room (T = 20±1°C; RH = 85-95%). Every 3 days, during a 15-day period, fruits were analyzed for firmness, total soluble solids, titratable acidity, external color, and total carotenoids. Firmness of fruit treated with 1000 mL.L-1 was about 88% higher than control fruits after 17 days. The a*/b* ratio, an indicator of skin color, for fruit treated with 1000 mL.L-1 of 1-MCP was 38% lower than control fruits at the end of the storage period. Treatments with higher concentrations of 1-MCP delayed total carotenoids synthesis and color development. Control fruits stored for 17 days had about 190% more total carotenoids than fruits treated with 1000 mL.L-1 of 1-MCP. Postharvest application of 1-MCP was an efficient method to delay tomato fruit ripening. As 1-MCP concentration increased, ripening was further delayed. Tomatoes treated with 250, 500, and 1000 mL.L-1 of 1-MCP were delayed by 8 to 11, 11 to 13 and 15 to 17 days, respectively.

Midseason oranges for juice production

1992 ◽  
Vol 32 (8) ◽  
pp. 1141 ◽  
Author(s):  
RA Sarooshi ◽  
RJ Hutton
Keyword(s):  
Orange Juice ◽  
Sweet Orange ◽  
Quality Characteristics ◽  
Poncirus Trifoliata ◽  
Soluble Solids ◽  
Juice Quality ◽  
Rough Lemon ◽  
Large Trees ◽  
Production Areas ◽  
Troyer Citrange

Juice quality, yield performance, and cropping efficiency of 6 midseason orange varieties (Hamlin, Parramatta, Pineapple, Joppa, White Siletta, and Mediterranean Sweet), together with Seedless Valencia on 4 rootstocks [Troyer citrange, Poncirus trifoliata, rough lemon, and either Benton citrange (coastal) or sweet orange (inland)], were studied for their suitability for both processed and fresh orange juice production. Promising midseason varieties for processed orange juice were Parramatta and Hamlin on Troyer citrange, and Parramatta on P. trifoliata, when grown in coastal districts. Debittered juice of Joppa on Troyer citrange could also be used for processing by early September on the coast. Preferred inland varieties for production of processed orange juice were Mediterranean Sweet and Harnlin on Troyer citrange. Midseason oranges grown inland had higher citric acid levels than the same variety grown on the coast. This resulted in inland fruit having lower ratios of total soluble solids (TSS) to acid, and later maturities, than fruit grown on the coast. Acceptable fresh orange juice was produced from fruit of Parramatta, Hamlin, White Siletta, and Mediterranean Sweet varieties grown on Troyer citrange rootstock in coastal districts; inland, fruit of Mediterranean Sweet, Joppa, Parramatta, and White Siletta varieties on Troyer citrange rootstock produced good quality, fresh orange juice. Hamlin can also be marketed as fresh fruit. In coastal production areas, harvesting can commence from mid July for Hamlin, from mid to late August for Parramata, and from early September for White Siletta and Mediterranean Sweet. Harvest in inland districts for processed juice should commence in mid July for Hamlin and in early September for Mediterranean Sweet, whilst harvest for fresh juice and/or fruit should proceed in early September for Mediterranean Sweet, and in late September for Parramatta, White Siletta, and Joppa. Highest fruit yields and large trees were produced by Parramatta and Joppa on Troyer citrange and rough lemon rootstocks. Most quality characteristics were better for fruit produced on Troyer citrange than on rough lemon. Both Benton citrange and sweet orange performed poorly and are not recommended as rootstocks for midseason oranges. All varieties on Troyer citrange had better yield and TSS/ha than those on P. trifoliata rootstock, which produced smaller but highly cropping efficient trees.

scholarly journals Color change and quality response of ‘lane late’ orange submitted to degreening process

2015 ◽  
Vol 35 (1) ◽  
pp. 144-153 ◽  
Author(s):  
FRANCISCA L. DE C. MACHADO ◽  
JOÃO P. CAJAZEIRA ◽  
JOSÉ M. C. DA COSTA
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Color Change ◽  
Titratable Acidity ◽  
High Relative Humidity ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Peel Color ◽  
Golden Yellow ◽  
Puncture Force

This study aimed at evaluating the effects of ethylene on peel color and compositional changes in ‘Lane late’ orange stored under refrigerated and ambient conditions. Physiologically mature, but green-peeled, oranges were exposed to ethylene gas under room temperature and high relative humidity for 24 hours. Storage chamber was ventilated with fresh air after 12 hours to mitigate consequences derived from fruit respiration. Both nondestructive analysis, such as peel color (hue angle, chromaticity, and brightness) and weight loss, and destructive ones (soluble solids, titratable acidity, pH, soluble solids to acidity ratio, and puncture force) were performed upon harvest, after degreening, and every three days during eighteen days in storage. Experiment was carried out using an entirely randomized design with thirty replications for nondestructive and four replications for destructive analyses, in a split plot scheme. Exposure to ethylene ensured a golden yellow peel for both fruit stored under ambient and refrigerated conditions. High relative humidity, associated with low temperature prevented fruit from losing moisture. Fruit exposure to ethylene did not affect weight loss, soluble solids, titratable acidity, pH, soluble solids, acidity ratio, or puncture force.

Effect of hyperbaric treatments on the quality attributes of tomato

2012 ◽  
Vol 92 (3) ◽  
pp. 541-551 ◽  
Author(s):  
Bernard Goyette ◽  
Clément Vigneault ◽  
Marie Thérèse Charles ◽  
Vijaya G. S. Raghavan
Keyword(s):  
Weight Loss ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Hyperbaric Treatment ◽  
Acid Ratio ◽  
Significant Difference

Goyette, B., Vigneault, C., Charles, M. T. and Raghavan, V. G. S. 2012. Effect of hyperbaric treatments on the quality attributes of tomato. Can. J. Plant Sci. 92: 541–551. An experimental hyperbaric system was conceptualized, designed and built to explore the effect of hyperbaric treatment on the quality attributes of tomato. Tomato fruits at the early breaker stage were subjected to hyperbaric pressures of 1, 3, 5, 7 or 9 atmabs for different durations (5, 10 or 15 d) at 13°C. The effect of hyperbaric treatment on postharvest quality of tomato fruit was evaluated with an emphasis on weight loss, firmness, color, titratable acidity (TA) and total soluble solids (TSS). Hyperbaric treated tomato fruit ripened more slowly and were characterized by lower respiration rate than fruits kept under ambient conditions. Significant differences in weight loss, color, lycopene concentration and firmness were found between hyperbaric treated and control tomato fruit. No significant difference was found in the sugar/acid ratio (TSS/TA).

scholarly journals Effect of Packaging and Storage on Quality Characteristics of Dried Wild Pomegranate Arils (Anardana) Prepared in Solar Tunnel Drier

2020 ◽  
pp. 8-23
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Hamid . ◽  
Pradeep Kumar ◽  
Kanchan Bhatt
Keyword(s):  
Value Added ◽  
Storage Period ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Ambient Conditions ◽  
Hydroxymethyl Furfural ◽  
And Storage

Wild pomegranate (Punica granatum L.) fruits were procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The arils extracted from the fruits were dehydrated in a solar tunnel (30-45°C) drier to prepare value added product Anardana. The developed product was packed in three different packaging materials viz. gunny bags, aluminium laminated pouches (ALP) and aluminium laminated pouches with vacuum (ALPV) and stored under ambient and refrigerated temperature for a period of 12 months so as to evaluate overall effect of storage period, storage condition and packaging material. After 12 months of storage period, higher retention of various quality characteristics like TSS, titratable acidity, ascorbic acid, total sugars, anthocyanins content, sensory characteristic scores with less increase in moisture content, NEB (non-enzymatic browning),HMF (hydroxymethyl furfural) and furfural content was observed in Anardana packed in ALPV followed by ALP and gunny bags. The changes in the quality characteristics of the Anardana were slower in refrigerated storage conditions as compared to ambient conditions.

scholarly journals Studies on Storage Quality Evaluation of Dried Wild Pomegranate Arils (Anardana) Prepared in Mechanical Cabinet Drier

2020 ◽  
pp. 79-91
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
.` Hamid ◽  
Pradeep Kumar ◽  
Sunakshi Gautam
Keyword(s):  
Acid Content ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Himachal Pradesh ◽  
Soluble Solids ◽  
Appreciable Amount ◽  
Refrigerated Storage ◽  
Ambient Conditions ◽  
Jammu And Kashmir

Wild pomegranate (Punica granatum L.), fruit is widely found in hilly slopes of Himachal Pradesh, Uttarakhand and Jammu and Kashmir. It contains higher amount of acid content along with other quality characteristics. To exploit the appreciable amount of acid content in this fruit, a popular dried product known as anardana was prepared in mechanical cabinet drier from the fruits procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The anardana was packed in aluminium laminated pouch with vacuum (ALPV), aluminium laminated pouch (ALP) and gunny bags which were stored under ambient and refrigerated storage conditions so as to study the effect of packaging and storage on its quality. During storage, moisture, water activity, reducing sugars, NEB (Non enzymatic browning), HMF (Hydroxymethyl furfural) and furfural content increased whereas, TSS (Total soluble solids), titratable acidity, total sugars, ascorbic acid, anthocyanins, starch, total fibre and residual SO2 decreased during storage. After 12 months of storage period, higher retention of various quality characteristics was observed in anardana packed in ALPV followed by ALP and gunny bags. However, changes were slower in refrigerated storage conditions as compared to that under ambient conditions.

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