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1.
Fully riped cashew apples (yellow variety) were steamed for 7 minutes prior to juice extraction. The extracted juice was blended with various proportions of sweet orange juice. Chemical composition and organoleptic evaluation were carried out on both the blended and unblended juices. The ascorbic acid content of unsteamed cashew apple juice was 287 mg/100 ml. Steaming of the cashew apple prior to juice extraction resulted in a decreased (230 mg/100 ml) content of ascorbic acid. It also led to slight decreases in soluble solids and titratable acidity. A comparison of the chemical composition of the two juices showed that the orange juice contained more sugars, titratable acidity and soluble solids but less ascorbic acid than cashew apple juice. Consequently, the soluble solids, titratable acidity, reducing and total sugars of the blends increased with increase in the proportions of orange juice while the content of ascorbic acid was decreasing. In spite of the decrease in ascorbic acid content of the blends, results showed that blended juice would no doubt be a very good source of ascorbic acid. Result of the organoleptic evaluation revealed that a 60% cashew apple and 40% orange juice gave a good quality juice in terms of flavor, after taste and overall acceptability.  相似文献   

2.
Influence of oil emulsions and diphenyl on post-harvest physico nutritionalchanges in Kagzi limes (Citrus aurantifolia) was studied. During twelvedays of storage, physiological loss in weight (PLW) and rotting were at a minimum in fruits treated with Neem (Azadirachta indica A. Juss.) oilplus diphenyl; juice content was at a maximum in mustard oil + diphenyltreated fruits. With the advancement of storage period, total soluble solidswere increased while ascorbic acid and acidity of fruits decreased. Mustardoil plus diphenyl supported maximum ascorbic acid (25.60 mg/100 ml juice) andminimum total soluble solids (9.03%).  相似文献   

3.
Ascorbic acid contents of the juice of four different pineapples species grown in the Rivers State of Nigeria were determined before and after storage of whole pineapple and processing and storage of the juice for two months. Ascorbic acid of the fresh juice ranged from 22.5 mg to 33.5 mg/100 g sample. After storage at room temperature (30–32 °C) of whole pineapple for two weeks, ascorbic acid was reduced to between 59 and 65 percent of the fresh juice. Processing the juice by pasteurisation reduced the ascorbic acid to between 28 and 46 percent while storage in plastic bottles for two months further reduced the ascorbic acid content to between 10 and 21 percent.  相似文献   

4.
Orange juice concentrate has been fortified with calcium in order to fulfil part of the recommended daily allowance of calcium and to overcome the problem of the shortage of milk and dairy products in Egypt. The loss of quality of calcium-fortified and unfortified orange juice concentrate was evaluated in three different packaging materials and when stored for ten weeks at room temperature. The results showed that vitamin C content decreased during storage for both the fortified and the unfortified samples. The trend of ascorbic acid breakdown was similar in all packaging treatments. The total titratable acidity declined during storage period; however, the decline was higher in the unfortified sample than in the fortified one. Also, the pH values increased along with the storage period. The results illustrated that the color values of both the fortified and unfortified diluted orange juice concentrate changed little at the end of the storage period. However, the samples packaged in low density polyethylene bags had the higher orange in the color values R and Y. The changes in the iron content for both samples was negligible during the storage period. However, a very slight change in the calcium content (4.5% and 4%) was observed after ten weeks of storage for both the unfortified and the fortified samples respectively. The acceptability of fortified orange juice rated higher than the unfortified one. The panelists' evaluation values were affected by the packaging treatment and storage time. The samples packaged in low density polyethylene bags had a higher level of decline of the panelists' evaluations than the ones packaged in laminated pouches or cans, while the latter had a lower level of decline.  相似文献   

5.
Eleven red currant varieties (Ribes rubrum L.) cultured in Serbia were evaluated for some of their biochemical properties such as total phenolics, anthocyanins, ascorbic acid, invert sugar, soluble solid content, and acidity. The average amount of ascorbic acid varied from 50.5–71.6 mg/100 g FW, while concentration of invert sugars ranged from 6.0%–9.0%. The highest amounts of total phenolics and anthocyanins were detected in variety Redpoll (153.4 mg GAE/100 g FW and 19.3 mg/100 g, respectively). Red currants were processed to juice, and the phenolic and anthocyanin contents changed as a result of processing. Berries and juices were long-term stored at −18 °C and changes in phytochemicals were monitored. In berries, storage caused the decrease of ascorbic acid content up to 49%, and a general reduction of total phenolics was also noticed. In juices, total phenolics content increased after one year of storage. In both berries and juices total anthocyanins increased during storage by up to 85% and 50%, respectively. This study demonstrates that certain varieties, namely Redpoll, Jonkheer and London Market are good source of phytochemicals, retaining the nutritional value during processing and storage.  相似文献   

6.
A good quality wine was produced from African bush mango (Irvingia var.gabonensis). Analysis of the African bush mango juice showed that it contained 3.6% total sugar, 1.09% protein, 4.2° Brix soluble solids (SS) 0.5% ash, 50.24% total solids (TS), 66.7 mg/100 ml ascorbic acid and pH 5.12. The juice ameliorated to 23° Brix was inoculated with 3% (w/v) Baker's yeast (Saccharomyces cerevisiae) and held at 30±2°C for 28 days. SS and pH decreased while titratable acidity (TA) increased with increasing period of fermentation. Fermentation was 110% efficient. The wine produced had 8.12% (v/v) alcohol, 0.78% protein, 6.5% Brix SS, 0.64 g/100 ml TA, and a pH 3.10. Sensory evaluation results showed that there was no significant difference (p=0.05) in colour, mouthfeel, sweetness, flavour and general acceptability, between African Bush mango wine and a reference wine. The wine was generally accepted.  相似文献   

7.
A field experiment and two oxidation experiments in the laboratory were carried out. The content of the major anthocyanins, cyanidin-3-glucoside (Cy-3-G) and cyanidin-3-sambubioside (Cy-3-Sa), in the fresh fruits from the 13 cultivars were from 361 to 1266 and from 269 to 656 mg/100 g, respectively. The two minor anthocyanins, cyanidin-3-sambu-bioside-5-glucoside (Cy-3-Sa-5-G) and cyanidin-3,5-diglucoside (Cy-3.5-dG), occurred in concentrations between 5 and 47 mg/100 g. The content of ascorbic acid and quercetin in the fresh fruits of the cultivars varied from 6 to 25, and from 29 to 60 mg/100 g, respectively. Purging of the elderberry juice with N2 and/or addition of ascorbic acid reduced the oxidative degradation rate of the two major anthocyanins and quercetin. Ascorbic acid protected the anthocyanins, but not quercetin from oxidative degradation. Mixing of fruits with air during processing and even a low content of oxygen in the juice before tapping must be avoided by appropriate steps during processing. Improvement of the nutritional value of the elderberry juice and increased protection of anthocyanins against oxidative degradation may potentially be obtained by selection of cultivars with a high content of ascorbic acid.  相似文献   

8.
Field experiments were carried out at the Horticultural Research Institute, and in five commercial apple orchards, located in southwest Finland including the Åland Islands during 1994 and 1995. The experimental cultivars were Melba, Raike, Red Atlas, Åkerö, Aroma, and Lobo. The treatments were untreated control and preharvest calcium chloride (CaCl2) sprays at Ca 2.0 g/l. Fruit samples were stored for two to six months at 2–4 °C and 85–95% RH. The percentage of the incidence of physiological disorders of stored apples was scored. Fruit macronutrients, firmness, diameter and juice titratable acidity and percentage of soluble solids were determined. Only a few nutrient effects in the flesh of the apple cultivars were a result of CaCl2 sprayings. Preharvest CaCl2sprays increased fruit firmness and the titratable acidity but decreased soluble solids, soluble solids/titratable acidity ratio, and the incidence of physiological storage disorders of some cultivars. When looking at the mean of all cultivars, CaCl2 sprayings increased titratable acidity and decreased soluble solids/titratable acidity ratio after four months of storage during 1995 and reduced the incidence of physiological disorders after three months of storage during 1994 and after four months of storage in 1995.  相似文献   

9.
The experiment was carried out at the Department of Biotechnology, Faculty of Technology, Mahasarakham University, Northeast Thailand during the 2006. The study aimed to determine amounts of flavonoids, phenolics and organic acids in ripe fruits and brewed red wines of both non-skin contact and skin contact winemaking techniques where Mao Luang ripe fruits of both Fapratan and Sangkrow2 cultivars were used. The experiment was laid in a Completely Randomised Design (CRD) with four replications. The results showed that mean values of primary data of fresh Mao Luang ripe fruits on weight of 100 berries (g) and mean values of juice:solids, pH, total soluble solid (TSS, 0brix), total organic acids (TOA, mg L(-1)), TSS:TOA (%), total flavonoids contents (TFC, mg L(-l)), total phenolic acids (TPA, mg L(-1)), total procyanidins contents (TPC, mg L(-1)) and reducing sugar (g L(-1)) were 65.62, 3.28, 3.51, 16.50, 49.36, 28.10, 397.90, 76.04, 156.21 and 184.32, respectively. Skin contact Mao Luang red wine gave higher amounts of flavonoids, phenolic acids, anthocyanins of procyanidin B1 and procyanidin B2, organic acids than non-skin contact red wine. The differences were highly significant. Furthermore, ethanol (%) and total acidity (g L(-1) citric acid) were much higher for skin contact wine than non-skin contact wine but a reverse was found with total soluble solids (0brix), pH where non-skin contact wine gave higher mean values than skin contact wine.  相似文献   

10.
The composition and quality of edible tender stems or cladodes of 3 Prickly Pear Cactus species (Opuntia amyclaea, O. ficus-indica, and O. inermis) were studied at different stages of development. This traditional Mexican vegetable is called nopalitos in Spanish and cactus leaves in English. Cladodes harvested when 20 cm in length have the following average composition per 100 g: 91.7 g of water, 1.1 g of protein, 0.2 g of lipid, 1.3 g of ash, 1.1 g of crude fiber, 4.6 g of complex carbohydrates and 0.82 g of simple sugars, 12.7 mg of ascorbic acid and 28.9 µg of carotenes. The cladode's juice has an average pH of 4.6, 0.45% titratable acidity and 6.9% soluble solids. The components which varied most during development of the cladodes were: carotenes, acidity and total carbohydrates which increased, and protein and crude fiber (acid-detergent) which decreased. The nutritive value of the tender cladodes in the stages of growth at which they are commonly harvested and consumed (15 to 25 cm long weighing 50 to 80 g per stem), was similar for the 3 species.  相似文献   

11.
The quality of tomato fruit and juice (Lycopersicon esculentum L. cv. VF M82-1-8) grown in an aerohydroponic system in a greenhouse was affected by the level of Cl– and NO 3 – , and by the osrnotic potential (OP) of the nutrient solutions. The total suspended solids (degrees Brix) in the fresh juice increased from approximately 4.0 in the nonsaline solutions (OP –0.05 MPa) to approximately 5.6–5.8 in the saline solutions (OP –0.45 MPa). Juice acidity was similarly affected by the Cl–, NO 3 – and OP levels in the nutrient solutions. Less affected, the ascorbic acid content of juice, was lowest ( 8–9 mg/100 cc) in the high-NO 3 – -nonsaline solution treatments, and was between 10 and 12 mg/100 cc at OP levels greater than –0.2 MPa. NO 3 – in the juice was high ( 60 mg/L) under low OP conditions ( –0.05 to –0.1 MPa), especially when combined with high NO 3 – levels, and lower (between 8 and 30 mg/L) in plants exposed to saline conditions (low OP). Fruit puffiness (boxiness) was reduced markedly by salinity and was not considerably affected by the NO 3 – /Cl– ratio, while fruit firmness was influenced by both factors.Contribution from the Agricultural Research Organization (ARO), The Volcani Center, Bet Dagan, Israel.  相似文献   

12.
Line×Tester analysis of 2 testers and 10 lines was conducted for fruit quality characters. Though both general (gca) and specific combining ability (sca) variances contributed significantly for these traits, the contribution of sca variance was more prominent for titratable acidity, total soluble solids and ascorbic acid content, while for pericarp thickness gca variance was more important. The highest gca effects for pericarp thickness, total soluble solids, ascorbic acid content and titratable acidity were recorded by the lines SM, Sioux, TT and SW 72, respectively. Based on pooled gca score, SW 72 was recognised as a good combiner for quality traits. The magnitude and significance of sca effects varied with the characters. Two superior crosses were identified and the implication of combining ability effects on handling these crosses are discussed.  相似文献   

13.
This work was carried out to investigate the pulp composition of four mango cultivars (Haden, Tommy Atkins and Ubá) at the ripening stage in relation to three components with antioxidant potential (total phenolics, carotenoids and ascorbic acid). Total phenolic compound content was estimated by the Folin-Ciocalteu reagent and total carotenoid content by spectrophotometry at 450 nm. The contents of β-carotene and total vitamin C (ascorbic acid and dehydroascorbic acid) were quantified by high performance liquid chromatography. Differences were found among the four mango cultivars in all the components analyzed. The content of phenolic compounds ranged from 48.40 (Haden) to 208.70 mg/100 g (Ubá); total carotenoid from 1.91 (Haden) to 2.63 mg/100 g (Palmer); β-carotene from 661.27 (Palmer) to 2,220 μg/100 g (Ubá) and total ascorbic acid ranged from 9.79 (Tommy Atkins) to 77.71 mg/100 g (Ubá). These results corroborated previous information that mangoes are a good source of antioxidants in human diet.  相似文献   

14.
The present investigation was conducted to study the effect of selected processing and storage methods on the concentration of ascorbic acid and β-carotene in Bathua and fenugreek, leaves. Methods included storage of leaves with or without polythene bags for 24 and 48 h in a refrigerator at 5°C; at 30°C in polythene bags; drying (sun and oven); blanching (5, 10, 15 min); open pan and pressure cooking. Ascorbic acid content of fresh leaves was 220.97 to 377.65 mg and β-carotene content was 19.00 to 24.64 mg/100 g, DW. The percent loss of ascorbic acid ranged from 2.03 to 8.77 and 45.15 to 66.9 while lower losses (0.0 to 1.75 and 1.63 to 2.84) of β-carotene were observed in leaves, stored in, the refrigerator and at 30°C, respectively. A markedly greater reduction in ascorbic acid and β-carotene was observed in dried, blanched and cooked leaves. The study data suggest that storage of leaves in refrigeration, drying in oven, blanching for a short time and cooking in a pressure cooker results in better retention of these two vitamins.  相似文献   

15.
Indole Acetic Acid (IAA) producing bacterium was isolated from the Rhizosphere soil and identified as Rhizobium sp. and Bacillus sp., Optimization of Indole acetic acid production was carried out at different cultural conditions, such as pH, temperature and substrate with Rhizobium sp., Bacillus sp. and Rhizobium sp., produced higher amount of Indole acetic acid (6.1 mg mL(-1)) than the Bacillus sp., (4.4 mg mL(-1)) at pH 7 and 37 degrees C in the Bengal gram substrate. Partial purification of Indole acetic acid was done by Thin Layer Chromatography (TLC). In conclusion Rhizobium sp., appear to be a suitable soil microorganism for high level of IAA production.  相似文献   

16.
The ability of microorganisms involved in cassava mash fermentation to produce and improve protein value by these microorganisms during fermentation was studied. Standard microbiological procedures were used to isolate, identify and determine the numbers of the organisms. Alcaligenes faecalis, Lactobacillus plantarum, Bacillus subtilis, Leuconostoc cremoris, Aspergillus niger, A. tamari, Geotrichum candidum and Penicillium expansum were isolated and identified from cassava waste water while standard analytical methods were used to determine the ability of the isolates to produce linamarase and the proximate composition, pH and titrable acidity of the fermenting mash. The linamarase activity of the isolates ranged from 0.0416 to 0.2618 micromol mL(-1) nmol(-1). Bacillus subtilis, A. niger, A. tamari and P. expansum did not express any activity for the enzyme. Protein content of mash fermented with mixed fungal culture had the highest protein value (15.4 mg/g/dry matter) while the raw cassava had the least value (2.37 mg/g/dry matter). The naturally fermented sample had the least value for the fermented samples (3.2 mg/g/dry matter). Carbohydrate and fat contents of naturally fermented sample were higher than values obtained from the other fermented samples. Microbial numbers of the sample fermented with mixed bacterial culture was highest and got to their peak at 48 h (57 x 10(8) cfu g(-1)). pH decreased with increase in fermentation time with the mash fermented by the mixed culture of fungi having the lowest pH of 4.05 at the end of fermentation. Titrable acidity increased with increase in fermentation time with the highest value of 1.32% at 96 h of fermentation produced by the mixed culture of fungi. Thus fermentation with the pure cultures significantly increased the protein content of mash.  相似文献   

17.
Changes in ascorbic acid levels were followed in apical and basal portions of Russet Burbank and Kennebec tubers during growth and development. Influence of nitrogen fertilization during growth and short-term storage on ascorbic acid level of the tuber was also studied. Changes in ascorbic acid content during growth showed two distinct phases, the first phase being characterized by an increase in ascorbic acid content with growth and development of the tuber, followed by a second phase which showed a decrease in ascorbic acid content with increasing maturity. The shift from the first phase to the second phase occurred earlier for Kennebec than for Russet Burbank. Increased nitrogen fertilization resulted in a delay of this shift from the first to the second phase. The apical portion of the tuber consistently showed higher ascorbic acid content than the basal portion. Kennebec tubers were higher in vitamin C content than tubers of Russet Burbank cultivar. High nitrogen fertilization resulted in less ascorbic acid content during growth. Storage of tubers for four weeks at 5.5°C also resulted in a marked decrease in ascorbic acid content of tubers. Nitrogen fertilizer rate during growth had no influence on the decrease in ascorbic acid content of tubers in storage.  相似文献   

18.
Crop management is an important factor affecting the quality of medicinal plants. Therefore, objectives of our investigation on roselle (Hibiscus sabdariffa L.) were: 1) To identify an appropriate planting method in semi-arid regions and 2) to study crop production under water-deficit conditions using eco-friendly techniques. We specifically investigated the effects of planting methods (direct sowing vs. transplanting) (experiment 1, in a randomized complete-block design), as well as effects of water regimes [irrigation after pan evaporation of 100 mm (normal irrigation) and 200 mm (deficit irrigation)], humic acid application (0 and 4 kg ha ?1) and mycorrhizal inoculation (Glomus versiforme, Glomus intraradices, and control) (experiment 2, in a split-split-plot layout) on certain qualitative indices of roselle. The amounts of total soluble solids (TSS), anthocyanin content, and maturity index for direct seeding were, respectively, 17%, 15%, and 33% higher than those for transplanting, whereas vitamin C content and total acidity for transplanting treatment were, respectively, 17% and 20% more than those for direct sowing. According to data obtained from the average of the three mycorrhizal treatments, normal irrigation combined with humic acid application increased total acidity (0.88 mg.100 g?1), anthocyanins (67.1 mg.l?1), and vitamin C content (2177 mg.100 g?1) over the control (deficit irrigation and no humic acid application, which had lower acidity (0.53 mg.100 g?1), anthocyanins (38.8 mg.l?1), and vitamin C content (1882 mg.100 g?1). Total phenol and anthocyanins content under mycorrhizal inoculation were relatively higher than under control treatment at both levels of irrigation. G. intraradices produced the largest amount of vitamin C (2353 mg.100 g?1) under deficit irrigation. On average, no-inoculation treatment had higher TSS, pH, and total acidity than any mycorrhizal inoculation treatment. Humic acid application and mycorrhizal inoculation, especially using G. intraradices, showed the highest values of anthocyanins (56.9 mg.l?1) and vitamin C (2309 mg.100 g?1) content. Overall, normal irrigation, combined with humic acid application and mycorrhizal inoculation, partially improved the quality indices of roselle.  相似文献   

19.
The present investigation was conducted to study the concentration of ascorbic acid and -carotene in spinach and amaranth leaves as affected by various domestic processing and cooking methods which included storage of leaves in polythene bags or without packing for 24 and 48 hours in refrigerator at 5 °C; at 30 °C in polythene bags; drying (sun and oven); blanching (5, 10, 15 min); open pan and pressure cooking. Ascorbic acid content of fresh leaves was 624.1 to 629.0 mg and -carotene content was 35.3 to 53.1 mg/100 g dry weight. The percent loss of ascorbic acid ranged from 1.1 to 6.3 and 55.3 to 65.9 while lower losses (0.0 to 1.3 and 1.5 to 2.1) of -carotene were observed in leaves stored in refrigerator and at 30 °C, respectively. A markedly greater reduction in ascorbic acid and -carotene was observed in dried, blanched and cooked leaves. The study recommended the storage of leaves in refrigerator, drying in oven, blanching for shorter time and cooking in pressure cooker for better retention of these two vitamins.  相似文献   

20.
为了分析土壤酸度对茶叶产量及品质成分的影响,本研究选择4个不同酸度土壤的茶园(pH分别为3.29、4.74、5.32、6.38)为研究点,于2016年4月种植铁观音茶树,于2018年5月、2019年5月(春茶采摘时间)和2018年10月、2019年10月(秋茶采摘时间)采样测定茶叶鲜叶产量及鲜叶品质成分(茶多酚、茶氨酸...  相似文献   

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