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1. Foliar nutritional content and apple fruit quality as affected by organic, conventional, or integrated management

Author:
Hernández-Rodríguez, Adriana; Montaño-Carrasco, Mario; Ojeda-Barrios, Dámaris; Martínez-Rosales, Andrés; Cruz-Álvarez, Oscar; Martínez-Damián, María Teresa; Rodríguez-Roque, María Janeth
Source:
Journal of plant nutrition 2021 v.44 no.13 pp. 1886-1902
ISSN:
1532-4087
Subject:
total soluble solids,   etc   ; apples; color; firmness; fruit quality; nutrient content; pH; plant nutrition; potassium; starch;     Show all 10 Subjects
Abstract:
... This research aimed to compare two levels (medium and high) and three types of fertilization (organic, chemical, and integrated) in both foliar nutritional content and fruit quality of Golden Delicious apple variety. The foliar concentration of macro and micronutrients was affected neither by fertilization level nor fertilization type, with the exception of potassium which reached their highest co ...
DOI:
10.1080/01904167.2021.1884700

2. Valorization of mangoes with internal breakdown through the production of edible films by continuous solution casting

Author:
Oldoni, Fernanda C.A.; Bernardo, Marcela P.; Oliveira Filho, Josemar G.; de Aguiar, Aline C.; Moreira, Francys K.V.; Mattoso, Luiz H.C.; Colnago, Luiz A.; Ferreira, Marcos D.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.145 pp. 111339
ISSN:
0023-6438
Subject:
total soluble solids,   etc   ; color; fiber content; mangoes; opacity; pH; pectins; permeability; pulp; water vapor;     Show all 10 Subjects
Abstract:
... Mangoes are usually wasted by consumers due to a physiological disorder known as Internal breakdown (IB). In this study, Palmer mangoes affected by IB were valorized by turning into edible films by continuous solution casting. The films were produced using mango pulps with different IB levels, being 0 (no IB), 2 (1/3–2/3 of IB-affected pulp) and 3 (more than 2/3 of IB-affected pulp), and pectin as ...
DOI:
10.1016/j.lwt.2021.111339

3. Application of near infra‐red spectroscopy as an instantaneous and simultaneous prediction tool for anthocyanins and sugar in whole fresh raspberry

Author:
Gales, Oliver; Rodemann, Thomas; Jones, Joanna; Swarts, Nigel
Source:
Journal of the science of food and agriculture 2021 v.101 no.6 pp. 2449-2454
ISSN:
0022-5142
Subject:
total soluble solids,   etc   ; agriculture; anthocyanins; horticulture; industry; models; near-infrared spectroscopy; prediction; raspberries; sugars;     Show all 10 Subjects
Abstract:
... BACKGROUND: The determination of fresh whole raspberry quality is a laborious and expensive process for commercial producers and researchers. Quantitative results for raspberry quality parameters are currently determined using a range of chemical tests within a commercial laboratory. The present work is the first calibration and validation of near infra‐red spectroscopy (NIRS) for instantaneous an ...
DOI:
10.1002/jsfa.10869

4. Effectiveness of frozen-thawed pretreatment combined pressing on physicochemical quality of mangrove apple (Sonneratia caseolaris) juice

Author:
Minh, Nguyen Phuoc
Source:
Journal of entomological research 2021 v.45 no.1 pp. 175-178
ISSN:
0974-4576
Subject:
total soluble solids,   etc   ; Sonneratia caseolaris; apple juice; apple pulp; flavonoids; freeze-thaw cycles; research;     Show all 7 Subjects
Abstract:
... This research evaluated the frozen-thawed pretreatment combined three-round pressing to the physicochemical quality attributes of mangrove apple juice. Results showed that there were significant influence of the frozen-thawed pretreatment on yield, total soluble solid, total phenolic content, flavonoid content compared to the pressing alone. There was not significant difference between the two-rou ...
DOI:
10.5958/0974-4576.2021.00028.1

5. Identification and characterization of white onion (Allium cepa L.) genotypes for high total soluble solid content through molecular markers

Author:
Singh, Puthem Robindro; Mahajan, Vijay; Verma, Annu; Sagar, R.; Jayaswall, Kuldip; Shukla, Neeraj; Gedam, Pranjali; Singh, Major
Source:
Genetic resources and crop evolution 2021 v.68 no.3 pp. 957-967
ISSN:
0925-9864
Subject:
total soluble solids,   etc   ; Allium cepa; DNA; DNA fingerprinting; bulbs; evolution; heterozygosity; introns; loci; onions;     Show all 10 Subjects
Abstract:
... Onion (Allium cepa L.) is one of the most important bulbous vegetable used in global kitchen. Although it has various important traits but among them the high total soluble solid content (HTSS) of white onion is highly preferred by the industries for processing purpose. Looking into the broader use of the white onion; we utilized a total of 23 polymorphic simple sequence repeats (SSRs) and intron ...
DOI:
10.1007/s10722-020-01037-9

6. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii)

Author:
Rayo-Mendez, Lina M.; Koshima, Cristina C.; Pessoa Filho, Pedro A.; Tadini, Carmen C.
Source:
Journal of food engineering 2021 v.292 pp. 110356
ISSN:
0260-8774
Subject:
total soluble solids,   etc   ; Musa acuminata; bananas; energy; ethanol; ingredients; models; polysaccharides; solvents; sugars; temperature; ultrasonic treatment;     Show all 12 Subjects
Abstract:
... Non-starch polysaccharides recovery from overripe bananas is challenging due to the high quantities of soluble sugars accumulated during the ripening process. Non-starch polysaccharides isolated from overripe bananas may be used as a functional ingredient. Kinetic extraction of soluble sugars from ripe banana (Musa cavendishii) using ethanol as solvent is presented. Different extraction methods (m ...
DOI:
10.1016/j.jfoodeng.2020.110356

7. High Levels of Shading as A Sustainable Application for Mitigating Drought, in Modern Apple Production

Author:
Boini, Alexandra; Manfrini, Luigi; Morandi, Brunella; Corelli Grappadelli, Luca; Predieri, Stefano; Daniele, Giulia Maria; López, Gerardo
Source:
Agronomy 2021 v.11 no.3
ISSN:
2073-4395
Subject:
total soluble solids,   etc   ; agronomy; apples; drought; fruit quality; fruiting; fruits; irrigation management; water stress;     Show all 9 Subjects
Abstract:
... The sustainability of reducing light in apple orchards under well-watered (ww) and water stress (ws) conditions was evaluated for water relations, plant gas exchanges, fruit growth, yield determinants, and fruit quality over three years. A black (B) 28% shading net was compared with two different 50% shading nets: red (R) and white (W). Each net was combined with two irrigation regimes (ww and ws) ...
DOI:
10.3390/agronomy11030422

8. Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing

Author:
Lan, Weijie; Renard, Catherine M.G.C.; Jaillais, Benoit; Buergy, Alexandra; Leca, Alexandre; Chen, Songchao; Bureau, Sylvie
Source:
Food chemistry 2021 v.355 pp. 129636
ISSN:
0308-8146
Subject:
total soluble solids,   etc   ; apples; cold storage; food chemistry; heat; information; precision; standardization; statistical analysis; taste; texture; titratable acidity; viscosity;     Show all 13 Subjects
Abstract:
... The potential of MIRS was investigated to: i) differentiate cooked purees issued from different apples and process conditions, and ii) predict the puree quality characteristics from the spectra of homogenized raw apples. Partial least squares (PLS) regression was tested both, on the real spectra of cooked purees and their reconstructed spectra calculated from the spectra of homogenized raw apples ...
DOI:
10.1016/j.foodchem.2021.129636

9. Storage root yield and sweetness level selection for new honey sweet potato (Ipomoea batatas [L.] Lam)

Author:
Karuniawan, Agung; Maulana, Haris; Anindita, Putri Ardya; Yoel, Andrew; Ustari, Debby; Suganda, Tarkus; Concibido, Vergel
Source:
Open Agriculture 2021 v.6 no.1 pp. 329-345
ISSN:
2391-9531
Subject:
total soluble solids,   etc   ; ; Ipomoea batatas; agriculture; analysis of variance; genotype; genotype-environment interaction; honey; sweet potatoes; sweetness; Indonesia;     Show all 11 Subjects
Abstract:
... Multilocation experiments are the steps to determine the genotype stability being tested. Honey sweet potato is a superior agricultural product from West Java, Indonesia. High yield and sweetness are the important traits of the new honey sweet potato breeding lines. In this study, the sweetness level used was the soluble solid level (°brix). The goals of this study were to determine the effects of ...
DOI:
10.1515/opag-2021-0219

10. Opportunities of Reduced Nitrogen Supply for Productivity, Taste, Valuable Compounds and Storage Life of Cocktail Tomato

Author:
Schmidt, Lilian; Zinkernagel, Jana
Source:
Horticulturae 2021 v.7 no.3
ISSN:
2311-7524
Subject:
total soluble solids,   etc   ; acidity; firmness; fruit pulp; fruit weight; greenhouses; nitrogen; phenolic compounds; shelf life; taste; tillage; tomatoes; vegetable growing;     Show all 13 Subjects
Abstract:
... Vegetable production requires high nutrient input for ensuring high quality and high yield. As this is ecologically disadvantageous, it is necessary to determine if nitrogen (N) fertilization can be reduced without negative effects on productivity. For quality reasons, the effects of reduced N supply on taste, valuable compounds and storage life must be elucidated in parallel. This study examines ...
DOI:
10.3390/horticulturae7030048

11. Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

Author:
Kouassi, Hermann Antonin; Assemand, Emma Fernande; Gibert, Olivier; Maraval, Isabelle; Ricci, Julien; Thiemele, Deless Edmond Fulgence; Bugaud, Christophe
Source:
International journal of food science & technology 2021 v.56 no.3 pp. 1160-1170
ISSN:
0950-5423
Subject:
total soluble solids,   etc   ; bananas; brix; chewiness; cultivars; dry matter content; firmness; hardness; phenotype; pulp; stickiness; sweetness; texture;     Show all 13 Subjects
Abstract:
... Boiled pulp is a major form of consumption for plantain. We assessed instrumental (puncture test and texture profile analysis) and sensory texture attributes of 13 plantain cultivars, two cooking hybrids and one dessert banana at different stages of ripeness after cooking in boiling water. Firmness, chewiness, stickiness, mealiness, sweetness and moistness described sensory variability, which was ...
DOI:
10.1111/ijfs.14765

12. Evaluation of ambient light and moisture, and edible coatings in different storage period, on pressurized kiwifruit antioxidant properties

Author:
Azadbakht, Mohsen; Rezaeiasl, Abbas; Mahmoodi, Mohammad Javad; Vahedi Torshizi, Mohammad; Hashemi Shabankareh, Shaghayegh
Source:
Journal of food measurement & characterization 2021 v.15 no.1 pp. 697-706
ISSN:
2193-4126
Subject:
total soluble solids,   etc   ; ; antioxidants; energy conservation; grape juice; grapes; humidity; kiwifruit; measurement; pH; phenol; storage time; thermodynamics;     Show all 13 Subjects
Abstract:
... This study aimed to investigate the effect of different storage conditions after a quasi-static load on the amount of some qualitative properties of kiwifruit, including antioxidants, phenol, soluble solid, pH, and hardness. After applying the load, three different coatings were applied to the samples, including grape, dates, and berries juice solution. Then kiwifruit samples were stored for 5, 10 ...
DOI:
10.1007/s11694-020-00674-z

13. Improved microfiltration of Opuntia cactus cladode juice by enzymatic treatment

Author:
Le, Dung G.; Le, Thanh T. H.; Le, Ngoc Lieu
Source:
Journal of food processing and preservation 2021 v.45 no.2 pp. e15108
ISSN:
0145-8892
Subject:
total soluble solids,   etc   ; Opuntia; ambient temperature; antioxidant activity; cacti and succulents; cladodes; enzymatic treatment; enzymes; juices; microfiltration; polysaccharides; viscosity;     Show all 12 Subjects
Abstract:
... In this study, the cactus cladode juice was clarified by microfiltration (MF) process using the polyethersulfone (PES) membrane after being treated with Pectinex Ultra SP‐L, Viscozyme‐L, and their mixture at the ratio of 1:1 (wt/wt). The result showed that microfiltration led to no change in soluble solid and total phenolic content while increased the clarity of the juice. The membrane performance ...
DOI:
10.1111/jfpp.15108

14. Nutritional quality and volatile flavor substances of “laba” garlic products produced by either soaking or fumigating with acetic acid

Author:
Ma, Yue; Liu, Panpan; Guo, Shuang; Lu, Rongrong; Zhao, Xiaoyan; Wang, Dan; Zhang, Yan
Source:
Journal of food processing and preservation 2021 v.45 no.2 pp. e15116
ISSN:
0145-8892
Subject:
total soluble solids,   etc   ; Allium sativum; acetic acid; discriminant analysis; flavor; fumigation; garlic; industry; models; nutritive value; polyphenols; vinegars; water solubility;     Show all 13 Subjects
Abstract:
... The quality of garlic (Allium sativum L.) is attributed to nutrients and organosulfur compounds. In this study, the quality of “Laba” garlic with the same degree of greening produced by soaking or fumigating with acetic acid was investigated using fresh garlic as the control. Garlic fumigated with acetic acid exhibited higher soluble solid, monosaccharide, and polyphenol contents. The flavor profi ...
DOI:
10.1111/jfpp.15116

15. The effect of simulated vibration frequency on the physico-mechanical and physicochemical properties of peach during transportation

Author:
Dagdelen, Cigdem; Aday, Mehmet Seckin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.137 pp. 110497
ISSN:
0023-6438
Subject:
total soluble solids,   etc   ; absorption; deformation; energy; hysteresis; mechanical damage; modulus of elasticity; pH; peaches; raw fruit; surface area; transportation; vibration;     Show all 13 Subjects
Abstract:
... Loss in fresh fruit and vegetables during transportation occurs mainly due to their susceptibility to mechanical damage. The quality loss caused by this damage depends on the shock and vibration frequencies. In this study, the effect of different vibration frequencies (5 Hz, 10 Hz, and 15 Hz) on the physico-mechanical and physico-chemical properties of peach was investigated. The parameters such a ...
DOI:
10.1016/j.lwt.2020.110497

16. The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (Vaccinium corymbosum) fruit

Author:
Pobiega, Katarzyna; Igielska, Małgorzata; Włodarczyk, Piotr; Gniewosz, Małgorzata
Source:
International journal of food science & technology 2021 v.56 no.2 pp. 1013-1020
ISSN:
0950-5423
Subject:
total soluble solids,   etc   ; Vaccinium corymbosum; blueberries; fruits; microbial contamination; phytonutrients; propolis; pullulan; shelf life; titratable acidity; weight loss;     Show all 11 Subjects
Abstract:
... Consuming fresh blueberries has many health benefits due to the extremely high level of phytonutrients. During storage, the berries spoil due to microbial contamination. The aim of the work was to investigate the effect of pullulan coating containing 5% and 10% propolis extract on reducing the number of bacteria and mould and on the physicochemical properties of coated blueberries during storage. ...
DOI:
10.1111/ijfs.14753

17. Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink

Author:
Zhang, Zhifang; Lyu, Jiayin; Lou, Heqiang; Tang, Chaochao; Zheng, Hexiao; Chen, Shaoning; Yu, Meilan; Hu, Wei; Jin, Lumeng; Wang, Changchun; Lv, Heli; Lu, Hongfei
Source:
Journal of food processing and preservation 2021 v.45 no.1 pp. e15049
ISSN:
0145-8892
Subject:
total soluble solids,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; anthocyanins; antioxidant activity; antioxidants; exercise; grape juice; pH; shelf life; sodium; sodium chloride;     Show all 11 Subjects
Abstract:
... The effects of sodium chloride on pH, total soluble solid, phenolics, anthocyanins, and 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging activity (DPPH) of grape juice during storage at 7, 20, and 30°C were investigated in this study. The results indicated that during the 6‐day storage, NaCl at concentrations of 17, 42.5, and 85 mmol/L delayed the decrease of total anthocyanins and DPPH effectivel ...
DOI:
10.1111/jfpp.15049

18. The effect of ultrasound treatment on the efficiency of membrane clarification of carrot juice

Author:
Hemmati, Arash; Mirsaeedghazi, Hossein; Aboonajmi, Mohammad
Source:
Journal of food processing and preservation 2021 v.45 no.1 pp. e15001
ISSN:
0145-8892
Subject:
total soluble solids,   etc   ; antioxidant activity; cakes; carrot juice; food industry; fruit juices; pH; titratable acidity; turbidity; ultrasonic treatment; ultrasonics;     Show all 11 Subjects
Abstract:
... Large particles in carrot juice create a turbid appearance; therefore, membrane treatment can be used to clarify it. To evaluate the effect of ultrasound on the membrane processing efficiency, ultrasound (1,000 W, 20 kHz) was applied to carrot juice and membrane unit. Results showed that this process can increase the permeate flux by about 10–³ kg/m²s, and the rate of the increased flux caused by ...
DOI:
10.1111/jfpp.15001

19. Effect of edible coatings developed from chitosan incorporated with tea seed oil on Japanese pear

Author:
Tran, Van Thi; Kingwascharapong, Passakorn; Tanaka, Fumina; Tanaka, Fumihiko
Source:
Scientia horticulturae 2021 v.288 pp. 110314
ISSN:
0304-4238
Subject:
total soluble solids,   etc   ; Botrytis cinerea; Pyrus pyrifolia; cell respiration; chitosan; firmness; fruits; fungi; pears; permeability; relative humidity; seed oils; spores; viscosity; water content; water vapor; weight loss;     Show all 17 Subjects
Abstract:
... Edible coatings were prepared with 1% (w/v) chitosan (CH) incorporated with 0.05%, 0.25%, or 0.5% (w/v) tea seed oil (TSO). The physicochemical properties and antifungal ability on Botrytis cinerea (B. cinerea) of the films were investigated. CH incorporated with TSO coatings were applied to preserve pears (Pyrus pyrifolia Nakai) then fungal decay, respiration rate, and other characters of the pea ...
DOI:
10.1016/j.scienta.2021.110314

20. Application of induced electric field for inner heating of kiwifruit juice and its analysis

Author:
He, Chenghao; Yang, Na; Jin, Yamei; Wu, Shilin; Pan, Yongjiang; Xu, Xueming; Jin, Zhengyu
Source:
Journal of food engineering 2021 v.306 pp. 110609
ISSN:
0260-8774
Subject:
total soluble solids,   etc   ; UHT treatment; catechol oxidase; color; electric field; flavonoids; fruit juices; heat; kiwifruit; magnetic fields; pH; peroxidase; temperature; titratable acidity; yeasts;     Show all 15 Subjects
Abstract:
... Kiwifruit juice is a popular liquid food with a large consumption. It usually needs high temperature sterilization before packaging and selling. Alternating magnetic field can produce alternating induced electric field, then a thermal effect is triggered. This study aims to explore the inner heating of kiwifruit juice via induced electric field and its impact on the physicochemical properties. Mea ...
DOI:
10.1016/j.jfoodeng.2021.110609