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1. Relationship of the bulk optical properties in 950–1650 nm wavelength range with internal quality and microstructure of kiwifruit during maturation

Author:
Liu, Dayang; Guo, Wenchuan; Li, Qianqian; Xie, Dandan
Source:
Biosystems engineering 2019 v.184 pp. 45-54
ISSN:
1537-5110
Subject:
total soluble solids,   etc   ; Actinidia; absorbance; firmness; flowering; kiwifruit; microstructure; water content; wavelengths;     Show all 9 Subjects
Abstract:
... Investigating the relationship between bulk optical properties and internal quality/microstructure of kiwifruit during maturation is helpful to understand the evolution mechanisms of physiological properties. In this study, absorption coefficient (μa) and reduced scattering coefficient (μ′s) of kiwifruits during maturation, from 44 days after full bloom (DAFB) to 114 DAFB, were obtained using a si ...
DOI:
10.1016/j.biosystemseng.2019.05.005

2. Changes in the physical and physico-chemical characteristics of red-pulp dragon fruit during its development

Author:
Magalhães, Deniete Soares; da Silva, Diogo Mendes; Ramos, José Darlan; Salles Pio, Leila Aparecida; Pasqual, Moacir; Vilas Boas, Eduardo Valério Barros; Galvão, Elaine Cristina; de Melo, Evaldo Tadeu
Source:
Scientia horticulturae 2019 v.253 pp. 180-186
ISSN:
0304-4238
Subject:
total soluble solids,   etc   ; Hylocereus polyrhizus; acidity; color; commercialization; firmness; flowering; fruiting; markets; pH; pulp;     Show all 11 Subjects
Abstract:
... The red-fleshed dragon fruit (Hylocereus polyrhizus) has high functional potential; however, but there have been only few studies on it. Knowledge about the changes that occur during fruit development facilitates the adoption of strategies that address issues related to fruit management, quality, conservation, and harvest. The objective of this study was to evaluate the quality evolution of red-fl ...
DOI:
10.1016/j.scienta.2019.04.050

3. Long-term evaluation of soluble solids content of apples with biological variability by using near-infrared spectroscopy and calibration transfer method

Author:
Fan, Shuxiang; Li, Jiangbo; Xia, Yu; Tian, Xi; Guo, Zhiming; Huang, Wenqian
Source:
Postharvest biology and technology 2019 v.151 pp. 79-87
ISSN:
0925-5214
Subject:
total soluble solids,   etc   ; algorithms; apples; data collection; least squares; models; near-infrared spectroscopy; prediction; wavelengths;     Show all 9 Subjects
Abstract:
... The long-term performance of a near-infrared (NIR) calibration model for soluble solids content (SSC) prediction has been investigated using apples with biological variability collected from 2012 to 2018. The NIR spectrum in the range of 4000–10,000 cm−1 was acquired around equator position for each sample. Partial least squares (PLS) was used to develop calibration model based on the samples harv ...
DOI:
10.1016/j.postharvbio.2019.02.001

4. Phenolics and antioxidant activity of aqueous turmeric extracts as affected by heating temperature and time

Author:
Park, Chang Yang; Lee, Kyo-Yeon; Gul, Khalid; Rahman, M. Shafiur; Kim, Ah-Na; Chun, Jiyeon; Kim, Hyun-Jin; Choi, Sung-Gil
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.105 pp. 149-155
ISSN:
0023-6438
Subject:
total soluble solids,   etc   ; antioxidant activity; bioactive compounds; color; heat treatment; phenolic compounds; temperature; turmeric;     Show all 8 Subjects
Abstract:
... The extraction efficiency of bioactive compounds along with their biological activity and stability depends on the extraction temperature and time. The effects of extraction temperature (60–90 °C) and time (15–180 min) on the total soluble solids (TSS) content, antioxidant activity, and curcuminoids of aqueous turmeric extracts were studied. The stability of extracts based on curcuminoid degradati ...
DOI:
10.1016/j.lwt.2019.02.014

5. Detection of the Soluble Solid Contents from Fresh Jujubes during Different Maturation Periods Using NIR Hyperspectral Imaging and an Artificial Bee Colony

Author:
Sun, Haixia; Zhang, Shujuan; Chen, Caihong; Li, Chengji; Xing, Shuhai; Liu, Jianglong; Xue, Jianxin
Source:
Journal of Analytical Methods in Chemistry (Online) 2019 v.2019
ISSN:
2090-8873
Subject:
total soluble solids,   etc   ; agricultural products; hyperspectral imagery; models; prediction; statistical analysis; support vector machines; wavelengths;     Show all 8 Subjects
Abstract:
... To perform accurate and synchronous detection of the soluble solid contents (SSC) in fresh jujubes at different stages of maturity, hyperspectral imaging was used to establish robust models. The combined data constituting four maturation stages were used to build the grid-search least squares support vector machine (GS-LS-SVM) model. The determination coefficient (Rp²), the root-mean-square error ...
DOI:
10.1155/2019/5032950

6. Effect of measurement position on prediction of apple soluble solids content (SSC) by an on-line near-infrared (NIR) system

Author:
Xu, Xiao; Xu, Huirong; Xie, Lijuan; Ying, Yibin
Source:
Journal of food measurement & characterization 2019 v.13 no.1 pp. 506-512
ISSN:
2193-4126
Subject:
total soluble solids,   etc   ; apples; calyx; fruits; learning; model validation; models; near-infrared spectroscopy; prediction;     Show all 9 Subjects
Abstract:
... Near infrared spectroscopy has been widely applied in the area of rapid determination for fruits’ internal qualities. Therefore, an on-line near-infrared detection system was established to predict the SSC of apples in this study. Due to random measurement positions of apples, negative influences will be exerted on the performance of prediction models. With the aim of learning more about these inf ...
DOI:
10.1007/s11694-018-9964-4

7. Changes in pathogenesis-related proteins and phenolics in Vitis vinifera L. cv. ‘Sauvignon Blanc’ grape skin and pulp during ripening

Author:
Tian, Bin; Harrison, Roland; Morton, James; Jaspers, Marlene
Source:
Scientia horticulturae 2019 v.243 pp. 78-83
ISSN:
0304-4238
Subject:
total soluble solids,   etc   ; Vitis vinifera; grapes; juices; pathogenesis-related proteins; phenolic compounds; pulp; ripening; white wines;     Show all 9 Subjects
Abstract:
... Grape proteins, particularly pathogenesis-related (PR) proteins, are responsible for white wine haze formation which is of great concern to winemakers. Phenolic substances in grapes have also been reported with involvement in protein haze formation by interaction with proteins. The protein and phenolic substances in grapes are important in determining their concentrations in juice and resultant wi ...
DOI:
10.1016/j.scienta.2018.08.018

8. Physical and physicochemical modifications of white-fleshed pitaya throughout its development

Author:
Magalhães, Deniete Soares; Ramos, José Darlan; Pio, Leila Aparecida Salles; Vilas Boas, Eduardo Valério de Barros; Pasqual, Moacir; Rodrigues, Filipe Almendagna; Rufini, José Carlos Moraes; Santos, Verônica Andrade dos
Source:
Scientia horticulturae 2019 v.243 pp. 537-543
ISSN:
0304-4238
Subject:
total soluble solids,   etc   ; Hylocereus; color; commercialization; firmness; flowering; fruiting; harvest date; pH; pulp; ripening; wilting;     Show all 12 Subjects
Abstract:
... This study aimed to evaluate the evolution of physical and physicochemical characteristics of white-fleshed dragon fruit during its development. Correlations between external color and the main pulp quality variables were analyzed. Important characteristics were observed throughout fruit development, such as increase in pulp weight and yield, pH, and soluble solids and decrease in weight and thick ...
DOI:
10.1016/j.scienta.2018.08.029

9. Modelling relationships between visible winegrape berries and bunch maturity

Author:
Tang, J.; Petrie, P.R.; Whitty, M.
Source:
Australian journal of grape and wine research 2019 v.25 no.1 pp. 116-126
ISSN:
1322-7130
Subject:
total soluble solids,   etc   ; anthocyanins; fruits; models; nondestructive methods; pH; phenolic compounds; ripening; small fruits; wine grapes;     Show all 10 Subjects
Abstract:
... BACKGROUND AND AIMS: Rapid and non‐destructive techniques for measuring grape composition have the potential to improve harvest decisions and to allow the batching of fruit into parcels of similar composition to improve processing efficiency. If such techniques are to be based on the non‐destructive assessment of visible berries, then relationships between the composition of visible berries and th ...
DOI:
10.1111/ajgw.12374

10. Lactose crystallisation in concentrated whey: the influence of vat type

Author:
Simeão, Moisés; DA Silva, Cleuber R; Stephani, Rodrigo; de Oliveira, Luiz Fernando C; Schuck, Pierre; de Carvalho, Antônio F; Perrone, Ítalo T
Source:
International journal of dairy technology 2018 v.71 no.2 pp. 478-483
ISSN:
1364-727X
Subject:
total soluble solids,   etc   ; cooling; crystallization; lactose; mixing; tanks; whey;     Show all 7 Subjects
Abstract:
... This work aimed to describe the rate of lactose crystallisation in concentrated whey carried out using two different crystallisers, utilising central or lateral stirring. The lactose crystallisation rate differed between treatments, showing high values with use of the central stirrer. Under the experimental conditions, after 4 h of crystallisation, in neither of the vats was 70% lactose crystallis ...
DOI:
10.1111/1471-0307.12455

11. Synthesis and Electronic Properties of Length-Defined 9,10-Anthrylene–Butadiynylene Oligomers

Author:
Nagaoka, Maiko; Tsurumaki, Eiji; Nishiuchi, Mai; Iwanaga, Tetsuo; Toyota, Shinji
Source:
Journal of organic chemistry 2018 v.83 no.10 pp. 5784-5790
ISSN:
1520-6904
Subject:
total soluble solids,   etc   ; anthracenes; chemical structure; organic chemistry; oxidation;     Show all 5 Subjects
Abstract:
... Linear π-conjugated oligomers consisting of anthracene and diacetylene units were readily synthesized by a one-pot process that involved desilylation and oxidative coupling from appropriate building units. We were able to isolate length-defined oligomers ranging from 2-mer to 6-mer as stable and soluble solids. The bathochromic shifts in the UV–vis spectra suggested that the π-conjugation was exte ...
DOI:
10.1021/acs.joc.8b00311

12. Characterization of commercial green tea leaves by the analysis of low molecular weight carbohydrates and other quality indicators

Author:
Megías-Pérez, Roberto; Shevchuk, Anastasiia; Zemedie, Yeweynwuha; Kuhnert, Nikolai
Source:
Food chemistry 2019 v.290 pp. 159-167
ISSN:
0308-8146
Subject:
total soluble solids,   etc   ; antioxidant activity; chemical species; chromatography; color; cyclitols; green tea; leaves; molecular weight; oligosaccharides; steaming;     Show all 11 Subjects
Abstract:
... A comprehensive characterization of commercial green tea (CGT) with the employment of independent variables such as low molecular weight carbohydrates (LMWC), soluble solids, color and antioxidant capacity has been performed in this manuscript.Within the manuscript, a convenient HILIC-MS method, suitable to perform a simultaneous identification and quantification of all mono-, di-, oligosaccharide ...
DOI:
10.1016/j.foodchem.2019.03.069

13. Effects of smoking process on the aroma characteristics and sensory qualities of dried longan

Author:
Yang, Kai-Min; Chiang, Po-Yuan
Source:
Food chemistry 2019 v.287 pp. 133-138
ISSN:
0308-8146
Subject:
total soluble solids,   etc   ; brix; flavor; lignin; longans; octenol; odors; oxidation; pH; principal component analysis; volatile compounds; water activity;     Show all 12 Subjects
Abstract:
... In this study, the effects on the sensory quality and flavor profile of dried longan resulting from smoking it for 104 h were investigated. The results showed that, in terms of the quality of the dried longan. The smoking time influenced the fruit‘s water activity (0.70–0.92), soluble solids (30–60 。Brix), pH (6.13–6.71), and tendency to change from yellow to brown hues (ΔE: 3.13–12.83). We detect ...
DOI:
10.1016/j.foodchem.2019.02.017

14. A multi-region combined model for non-destructive prediction of soluble solids content in apple, based on brightness grade segmentation of hyperspectral imaging

Author:
Tian, Xi; Li, Jiangbo; Wang, Qingyan; Fan, Shuxiang; Huang, Wenqian; Zhao, Chunjiang
Source:
Biosystems engineering 2019 v.183 pp. 110-120
ISSN:
1537-5110
Subject:
total soluble solids,   etc   ; algorithms; apples; farm income; fruits; geometry; hyperspectral imagery; least squares; models; prediction; rapid methods; wavelengths;     Show all 12 Subjects
Abstract:
... On-line estimation of fruit internal attributes based on visible-near infrared spectrum is an effective approach for improving fruit value and farmer income. Brightness correction of the hyperspectral image can significantly affect the accuracy of quality estimation in fruits with spherical geometric structure, while pixel by pixel correction method is time-consuming and impractical in on-line rap ...
DOI:
10.1016/j.biosystemseng.2019.04.012

15. Rapid measurement of apple quality parameters using wavelet de-noising transform with Vis/NIR analysis

Author:
Abasi, Sadjad; Minaei, Saeid; Jamshidi, Bahareh; Fathi, Davood; Khoshtaghaza, Mohammad Hadi
Source:
Scientia horticulturae 2019 v.252 pp. 7-13
ISSN:
0304-4238
Subject:
total soluble solids,   etc   ; apples; firmness; fruits; models; near-infrared spectroscopy; pH; prediction; regression analysis; spectral analysis; vegetables; water content; wavelet;     Show all 13 Subjects
Abstract:
... Quality assessment of fruits and vegetables is important for all involved in production, processing, trading and even consumption of the products. This study was conducted for non-destructive estimation of moisture content (MC), soluble solids content (SSC), pH and firmness of Gala apple samples using near-infrared spectroscopy in the 350–2500 nm range by application of wavelet transform for pre-p ...
DOI:
10.1016/j.scienta.2019.02.085

16. Breeding decaploid strawberry with improved cold resistance and fruit quality

Author:
Luo, Gangjun; Xue, Li; Xu, Wenji; Zhao, Jun; Wang, Jian; Ding, Yan; Luan, Kun; Lei, Jiajun
Source:
Scientia horticulturae 2019 v.251 pp. 1-8
ISSN:
0304-4238
Subject:
total soluble solids,   etc   ; anthocyanins; antioxidant activity; ascorbic acid; cold; cultivars; fruit quality; fruits; hybrids; parents; phenols; reciprocal crosses; seedlings; strawberries;     Show all 14 Subjects
Abstract:
... The reciprocal crosses of Akihime (8x) and YH15-10 (12x), Sagahonoka (8x) and YH15-10, and Tokun (10x) and AY175 (10x) were performed to select decaploid (10x) seedlings with improved cold resistance and fruit quality of strawberry. The hybrids were obtained from any other cross combinations except for YH15-10 × Sagahonoka. All of the observed hybrids were decaploids except for one enneaploid (9x) ...
DOI:
10.1016/j.scienta.2019.03.001

17. Influence of multiple environmental factors on the quality and flavor of watermelon juice

Author:
Liu, Ye; Song, Huanlu; Yang, Xiao; He, Congcong
Source:
RSC advances 2019 v.9 no.27 pp. 15289-15297
ISSN:
2046-2069
Subject:
total soluble solids,   etc   ; aldehydes; beta-ionone; color; environmental factors; flavor; fruit juices; heat; lighting; lycopene; oxygen; pH; turbidity; watermelons;     Show all 14 Subjects
Abstract:
... Environmental factors (heat, pH, oxygen, light) can induce significant quality changes in watermelon juice during processing. To ascertain the effect of such factors on the quality of watermelon juice, the total soluble solids (TSSs), turbidity, lycopene content, color, and flavor were evaluated during different treatments. The pH had a slight impact on the content of lycopene, but had an obvious ...
DOI:
10.1039/c9ra01533g

18. The early performance and fruit properties of apricot cultivars grafted on Prunus spinosa L. interstock

Author:
Miodragović, Maja; Magazin, Nenad; Keserović, Zoran; Milić, Biserka; Popović, Boris; Blagojević, Bojana; Kalajdžić, Jelena
Source:
Scientia horticulturae 2019 v.250 pp. 199-206
ISSN:
0304-4238
Subject:
total soluble solids,   etc   ; Prunus spinosa; apricots; cultivars; fruit quality; fruits; grafting (plants); orchards; phenolic compounds; phenology; physicochemical properties; rootstocks; trees;     Show all 13 Subjects
Abstract:
... The present study was undertaken to determine some pomological, physical and chemical properties of five apricot cultivars from University of Novi Sad, Faculty of Agriculture, Novi Sad, Serbia—‘Novosadska kasnocvetna’, ‘Novosadska rodna’, NS-6, NS-4, and ‘Buda’—and two selections (SK-1 and SK-3) grafted on myrobalan as a rootstock, with blackthorn (Prunus spinosa L.) used as interstock. The experi ...
DOI:
10.1016/j.scienta.2019.02.042

19. Effect of soluble solids concentration on Neosartorya fischeri inactivation using UV-C light

Author:
Menezes, Natielle Maria Costa; Tremarin, Andréia; Junior, Agenor Furigo; de Aragão, Glaúcia Maria Falcão
Source:
International journal of food microbiology 2019 v.296 pp. 43-47
ISSN:
0168-1605
Subject:
total soluble solids,   etc   ; Aspergillus fischeri; Weibull statistics; apple juice; ascospores; brix; light intensity; microbial load; models; nonthermal processing; ultraviolet radiation;     Show all 11 Subjects
Abstract:
... Ascospores of Neosartorya fischeri are heat-resistant and can survive thermal commercial treatments normally applied to the juices, as apple juice. Non-thermal processing of food such as exposure to ultraviolet light (UV-C) is reported to induce minimal quality changes while reduces microbial load. The main objective of this study was to determine the effect at different soluble solids concentrati ...
DOI:
10.1016/j.ijfoodmicro.2018.12.018

20. Improvement of cocktail tomato yield and consumer‐oriented quality traits by potassium fertilization is driven by the cultivar

Author:
Sonntag, Frederike; Naumann, Marcel; Pawelzik, Elke; Smit, Inga
Source:
Journal of the science of food and agriculture 2019 v.99 no.7 pp. 3350-3358
ISSN:
0022-5142
Subject:
total soluble solids,   etc   ; color; crop yield; cultivars; fertilizer application; firmness; markets; potassium; potassium fertilizers; taste; titratable acidity; tomatoes;     Show all 12 Subjects
Abstract:
... BACKGROUND: The market for cocktail tomatoes is growing continuously, mainly because of their good taste. Titratable acids (TA), total soluble solids (TSS) and dry matter (DM) contents correlate positively with good taste. So far, the impact of different potassium (K) applications on yield and consumer‐oriented quality traits has not been comprehensively described for cultivars of smaller fruits. ...
DOI:
10.1002/jsfa.9552