Abstract: Ripe ‘Nam Dok Mai’ mango (Mangifera indica L.) is an important exported fruit of Thailand, but rapidly declined in the quality attributes mainly by infection of anthracnose and stem end rot diseases. Multilayer coating is considered as a developed technique to maintain the postharvest quality of mangoes. The utilization of alternated coating by matching oppositely electrostatic charges between 0.1% chitosan and 0.1% polystyrene sulfonate (PSS) was studied. A number of the coating layers (layer by layer) were applied on mature green ‘Nam Dok Mai No.4’ mangoes prior to storage at 25 oC, 65-70% relative humidity (RH). There were significant differences in some quality attributes of mangoes coated by 3½ layers, 4½ layers and 5½ layers. In comparison to coated mangoes, uncoated fruits were higher in weight loss, total soluble solids, respiration rate, ethylene production and disease incidence except the titratable acidity. Coating fruit at 3½ layers exhibited the ripening delay and reducing disease infection without off flavour. On the other hand, fruit coated with 5½ layers comprised the lowest acceptable score, caused by exhibiting disorders from fermentation at the end of storage. As a result, multilayer coating between chitosan and PSS could effectively maintain the postharvest quality of mango, but number of coating layers should be thoroughly considered.
Abstract: In this research, dried linden (Tilia argentea) leaves and blossoms were used as a raw material for mineral enriched herbal tea beverage production. For this aim, %1 dried linden was infused with boiling water (100 °C) for 5 minutes. After cooling, sucrose, citric acid, ascorbic acid, natural lemon flavor and natural mineral water were added. Beverage samples were plate filtered, filled into 200-mL glass bottles, capped then pasteurized at 98 °C for 15 minutes. Water soluble dry matter, titratable acidity, ascorbic acid, pH, minerals (Fe, Ca, Mg, K, Na), color (L*, a*, b*), turbidity, bioaccessible phenolics and antioxidant capacity were analyzed. Water soluble dry matter, titratable acidity, and ascorbic were determined as 7.66±0.28 g/100 g, 0.13±0.00 g/100 mL, and 19.42±0.62 mg/100 mL, respectively. pH was measured as 3.69. Fe, Ca, Mg, K and Na contents of the beverage were determined as 0.12±0.00, 115.48±0.05, 34.72±0.14, 48.67±0.43 and 85.72±1.01 mg/L, respectively. Color was measured as 13.63±0.05, -4.33±0.05, and 3.06±0.05 for L*, a*, and b* values. Turbidity was determined as 0.69±0.07 NTU. Bioaccessible phenolics were determined as 312.82±5.91 mg GAE/100 mL. Antioxidant capacities of chemical (MetOH:H2O:HCl) and physiological extracts (in vitro digestive enzymatic extraction) with DPPH (27.59±0.53 and 0.17±0.02 μmol trolox/mL), FRAP (21.01±0.97 and 13.27±0.19 μmol trolox/mL) and CUPRAC (44.71±9.42 and 2.80±0.64 μmol trolox/mL) methods were also evaluated. As a result, enrichment with natural mineral water was proposed for the development of functional and nutritional values together with a good potential for commercialization.
Abstract: This research aimed to demonstrate probiotic germinated native black rice juice fermentation by lactic acid bacteria (Lactobacillus casei TISTR 390). Germinated native black rice juice was inoculated with a 24-h old lactic culture and incubated at 30 °C for 72 hours. Changes in pH, acidity, total soluble solid, and viable cell counts during fermentation under controlled conditions at 0-h, 24-h, 48-h, and 72-h fermentations were evaluated. The study found out that the change in pH and total soluble solid of probiotic germinated black rice juice significantly (p ≤ 0.05) decreased at 72-h fermentation (5.67±0.12 to 2.86±0.04 and 7.00±0.00 to 6.40±0.00 ºbrix at 0-h and 72-h fermentations, respectively). On the other hand, the amount of titratable acidity expressed as lactic acid and the viable cell count significantly (p≤0.05) increased at 72-h fermentation (0.11±0.06 to 0.43±0.06 (% lactic acid) and 3.60 x 106 to 2.75 x 108 CFU/ml at 0-h and 72-h fermentations, respectively). Interestingly, the amount of γ-Amino Butyric Acid (GABA) had a significant difference (p≤0.05) twice as high as that of the control group (0.25±0.01 and 0.13±0.01 mg/100g, respectively). In addition, the free radical scavenging capacity assayed by DPPH method also showed that the IC50 values were significantly (p≤0.05) higher than the control (147.71±0.96 and 202.55±1.24 mg/ml, respectively). After 4 weeks of cold storage at 4 °C, the viable cell counts of lactic acid bacteria reduced to 1.37 x 106 CFU/ml. In conclusion, fermented germinated native black rice juice could be served as a healthy beverage for vegans and people who are allergic to cow milk products.
Abstract: In the past few years, high consumption of soft drinks
has attracted negative attention world-wide due to its possible
adverse effects, leading the health conscious people to find
alternative nutraceutical or herbal health drinks. In the present study,
a nutraceutical soft drink was developed utilizing some easily
available and well known traditional herbs having nutritional
potential. The key ingredients were selected as bael, amla, lemon
juice, ashwagandha and poppy seeds based on their household routine
use in the summer with proven refreshing, cooling and energetic
feeling since ages. After several trials made, the final composition of
nutraceutical summer soft drink was selected as most suitable
combination based on the taste, physicochemical, microbial and
organoleptic point of view. The physicochemical analysis of the
prepared drink found to contain optimum level of titratable acidity,
total soluble solids and pH which were in accordance of the
commercial recommendations. There were no bacterial colonies
found in the product therefore found within limits. During the nine
point’s hedonic scale sensory evaluation, the drink was strongly liked
for colour, taste, flavour and texture. The formulation was found to
contain flavonoids (80mg/100ml), phenolics (103mg/100ml), vitamin
C (250mg/100ml) and has antioxidant potential (75.52%) apart from
providing several other essential vitamins, minerals and healthy
components. The developed nutraceutical drink provides an
economical and feasible option for the consumers with very good
taste combined with potential health benefits. The present drink is
potentially capable to replace the synthetic soft drinks available in the
market.
Abstract: The aim of research was to define the relations
between volatile compounds, some parameters (pH, titratable acidity
(TA), total soluble solid (TSS), lactic acid bacteria count) and
consumer preference of commercial fermented milks. These relations
tend to be used for controlling and developing new fermented milk
product. Three leading commercial brands of fermented milks in
Thailand were evaluated by consumers (n=71) using hedonic scale
for four attributes (sweetness, sourness, flavour, and overall liking),
volatile compounds using headspace-solid phase microextraction
(HS-SPME) GC-MS, pH, TA, TSS and LAB count. Then the
relations were analyzed by principal component analysis (PCA). The
PCA data showed that all of four attributes liking scores were related
to each other. They were also related to TA, TSS and volatile
compounds. The related volatile compounds were mainly on
fermented produced compounds including acetic acid, furanmethanol,
furfural, octanoic acid and the volatiles known as artificial fruit
flavour (beta pinene, limonene, vanillin, and ethyl vanillin). These
compounds were provided the information about flavour addition in
commercial fermented milk in Thailand.
Abstract: The acidity (citric acid) is the one of chemical content that can be refer to the internal quality and it’s a maturity index of tomato, The titratable acidity (%TA) can be predicted by a non-destructive method prediction by using the transmittance short wavelength (SW-NIR) spectroscopy in the wavelength range between 665-955 nm. The set of 167 tomato samples divided into groups of 117 tomatoes sample for training set and 50 tomatoes sample for test set were used to establish the calibration model to predict and measure %TA by partial least squares regression (PLSR) technique. The spectra were pretreated with MSC pretreatment and it gave the optimal result for calibration model as (R = 0.92, RMSEC = 0.03%) and this model obtained high accuracy result to use for %TA prediction in test set as (R = 0.81, RMSEP = 0.05%). From the result of prediction in test set shown that the transmittance SW-NIR spectroscopy technique can be used for a non-destructive method for %TA prediction of tomato.
Abstract: Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apples produce more dry matter, total sugar and acid content compared to the dessert apples but it depends on the apple variety. Total sugar content of crab apple juices was 1.3 to 1.8 times larger than in dessert apple juices. Titratable acidity of dessert apple juices is in the range of 4.1g L-1 to 10.83g L-1 and in crab apple juices titratable acidity is from 7.87g L-1 to 19.6g L-1. Fructose was detected as the main sugar whereas glucose level varied depending on the variety. The highest titratable acidity and content of sugars was detected in ‘Cornelia’ apples juice.
Abstract: Experiments were carried out at the Latvia State
Institute of Fruit-Growing in 2011. Fresh-cut minimally processed
apple and pear mixed salad were packed by passive modified
atmosphere (MAP) in PP containers, which were hermetically sealed
by breathable conventional BOPP PropafreshTM P2GAF, and Amcor
Agrifresh films. Biodegradable NatureFlexTM NVS INNOVIA Films
and VC999 BioPack PLA films coated with a barrier of pure silicon
oxide (SiOx) were used to compare the fresh-cut produce quality
with this packed in conventional packaging films. Samples were cold
stored at temperature +4.0±0.5 °C up to 10 days. The quality of salad
was evaluated by physicochemical properties – weight losses,
moisture, firmness, the effect of packaging modes on the colour,
dynamics in headspace atmosphere concentration (CO2 and O2),
titratable acidity values, as well as by microbiological contamination
(yeasts, moulds and total bacteria count) of salads, analyzing before
packaging and after 2, 4, 6, 8, and 10 storage days.
Abstract: The effect of flakes from biologically activated hullless barley grain and malt extract on microbiological safety of yoghurt was studied. Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr. Hansen, Denmark), flakes from biologically activated hull-less barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used for experiments. Yoghurt samples with flakes from biologically activated hull-less barley grain and malt extract were analyzed for total plate count of mesophylic aerobic and facultative anaerobic microorganisms, as well yeasts and moulds population during shelflife. Results showed that the changes of pH and titratable acidity affected the concentration of added malt extract. The lowest pH and the highest titratable acidity were determined in samples YFBG5% ME4% and YFBG5% ME6% on the 14th day. The total plate count decreased in all yoghurt samples except sample YFBG5% ME6%, where was determined the increase of microorganisms from 7th till 14th day. The adding of flakes from biologically activated hull-less barley grain in yoghurt samples caused the higher initial content of yeasts and moulds comparing with control. The growth of yeasts and moulds during shelf-life provided the added malt extract in yoghurt samples. Yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract from a microbiological perspective is safe product.
Abstract: Prickly pear (Opuntia spp) fruit has received renewed
interest since it contains a betalain pigment that has an attractive
purple colour for the production of juice. Prickly pear juice was
prepared by homogenizing the fruit and treating the pulp with 48 g of
pectinase from Aspergillus niger. Titratable acidity was determined
by diluting 10 ml prickly pear juice with 90 ml deionized water and
titrating to pH 8.2 with 0.1 N NaOH. Brix was measured using a
refractometer and ascorbic acid content assayed
spectrophotometrically. Colour variation was determined
colorimetrically (Hunter L.a.b.). Hunter L.a.b. analysis showed that
the red purple colour of prickly pear juice had been affected by juice
treatments. This was indicated by low light values of colour
difference meter (CDML*), hue, CDMa* and CDMb* values. It was
observed that non-treated prickly pear juice had a high (colour
difference meter of light) CDML* of 3.9 compared to juice
treatments (range 3.29 to 2.14). The CDML* significantly (p
Abstract: This study was conducted to evaluate the effects of
gibberellic acid and 2,4- dichlorophenoxyacetic acid on flower
number, fruit growth and fruit quality of wax apple. GA3 and 2,4-D
were applied at small bud and petal fall stage. Number of flower,
fruit set, fruit drop, fruit crack, fruit growth and fruit quality were
recorded. Results indicated that spraying with 10 ppm GA3 had the
best results in number of flower. GA3 spray at 30 ppm gave the
faster rate of fruit growth than the other treatments. Fruit set, fruit
size as well as fruit weight markedly improved by spraying 30 ppm
GA3, followed by 10 ppm GA3 compared to untreated control.
Moreover, spray GA3 at 30 ppm was the most effective and
increased total soluble solids, reduced titratable acidity and fruit
drop. On the other hand, it was noticed that with 10 ppm 2,4-D
application also enhanced the fruit growth rate, improved
physiological and biochemical characters of fruit compared to
untreated control. It was concluded that both GA3 and 2,4-D spray
have positive effects on fruit development, reduced fruit drop, fruit
crack and improved fruit quality of wax apple under field conditions.
Abstract: Dehydration process was carried out for tomato slices of var. Avinash after giving different pre-treatments such as calcium chloride (CaCl2), potassium metabisulphite (KMS), calcium chloride and potassium metabisulphite (CaCl2 +KMS), and sodium chloride (NaCl). Untreated samples served as control. Solar drier and continuous conveyor (tunnel) drier were used for dehydration. Quality characteristics of tomato slices viz. moisture content, sugar, titratable acidity, lycopene content, dehydration ratio, rehydration ratio and non-enzymatic browning as affected by dehydration process were studied. Storage study was also carried out for a period of six months for tomato powder packed into different types of packaging materials viz. metalized polyester (MP) film and low density poly ethylene (LDPE). Changes in lycopene content and non-enzymatic browning (NEB) were estimated during storage at room temperature. Pretreatment of 5 mm thickness of tomato slices with calcium chloride in combination with potassium metabisulphite and drying using a tunnel drier with subsequent storage of product in metalized polyester bags was selected as the best process.
Abstract: The study was performed to evaluate the effect of Sgirdling,
fruit thinning plus bagging with 2,4-D application, fruit
thinning plus bagging on growth and quality of wax apple fruit.
Girdling was applied three week before flowering. The 2,4-D was
sprayed at the small bud and petal fall stage. The effect of all
treatments on fruit growth was measured weekly. The physical and
biochemical quality characteristics of the fruits were recorded. The
results showed that no significant effect on number of bud among
treatments. S-girdling, 2,4-D application produced the lowest bud
drop, fruit drop compared to untreated control. Moreover, S-girdling
enhanced faster fruit growth producing the best final fruit length and
diameter than the control treatment. It was also observed that Sgirdling
greatly increased fruit set, fruit weight as well as total
soluble solid, reduced fruit crack, and titratable acidity. In
conclusion, S-girdling had a distinctive and significant effect on most
of the fruit quality characteristics assessed. Application 2,4-D was
also recommended as the industry norm to increase fruit set, and fruit
quality in wax apple.
Abstract: Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment, refrigeration, and freezing and thawing. Prickly pear pulp and juice had unique properties (low pH 3.88, soluble solids 3.68 oBrix and high titratable acidity 0.47). Sensory profiling and descriptive analyses revealed that non-treated juice had a bitter taste with high astringency whereas treated prickly pear was significantly sweeter. All treated juices had a good sensory acceptance with values approximating or exceeding 7. Regression analysis of the consumer sensory attributes for non-treated prickly pear juice indicated an overwhelming rejection, while treated prickly pear juice received overall acceptability. Thus, educed favourable sensory responses and may have positive implications for consumer acceptability.
Abstract: The study was carried out to evaluated effect of S-gridling on fruit growth and quality of wax apple. The study was laid in Random completed block design with four replicated. Four treatment were applied as follows: S-girdling, fruit thinning plus bagging with 2,4-D sprayed, fruit thinning plus bagging and the control treatment. 2,4D was sprayed at the small bud and petal fall stage. Girdling was applied three week before flowering. The effect of all treatments on fruit growth was measured weekly. Number of flower, fruit set, fruit drop, fruit crack, and fruit quality were recorded. The result indicated that S-girdling, 2,4D application produced the lowest bud drop, fruit drop compared to untreated control. S-girdling improved faster fruit growth producing the best final fruit length and diameter compared to untreated control. S-girdling also markedly enhanced fruit set, fruit weight, and total soluble solid, reduced fruit crack, titratable acidity. On the other hand, it was noticed that with 2,4-D application also increased the fruit growth rate, improved physiological and biochemical characters of fruit than control treatment. It was concluded that S-girdling was recommended as the industry norm to increase fruit set, fruit quality in wax apple. 2,4D application had a distinctive and significant effect on most of the fruit quality characteristics assessed.
Abstract: fifteen cultivars of Strawberries (Queen Eliza, Sequia,
Paros, Mcdonance, Selva, Chandler, Mrak, Ten beauty, Aliso, Pajero,
Kordestan, Camarosa, Blackmore, Gaviota and Fresno) were
investigated in 2011, under hydroponic system condition. Yield and
fruit Firmness was determinate. Chemical analyses of soluble solids
content (SSC), titratable acidity (TA), ascorbic acid (AA) and pH
were done. 4 cultivars (Aliso, Selva, Paros and Gaviota) yielded more
than 250 g/plant, while cultivar Black more, Fresno and Kordestan
produced less than 100g/plant. The amounts of fruit firmness
indicated that 'Camarosa' fruit was firmer than others cultivars.
Cultivar 'Fresno' had the highest pH (3.27). Ttitratable acidity varied
from 1.03g/l00g for cultivar 'Sequia' and 'Gaviota' to 1.48g/l00g for
cultivar 'Chandler'. Fresno, Kordestan, Aliso and Chandler showed
the highest soluble solid concentration. Ascorbic acid averaged for
most cultivars between 30.26 and 79.73 mg/100gf.w. Present results
showed that different cultivars of strawberry contain highly variable
in fruit quality.
Abstract: The experiment was performed to evaluate the effect
of GA3, 2,4-D on fruit growth and fruit quality of wax apple. The
experiment consisted of Red A, Monulla, Atu, Red B cultivars. GA3
and 2,4-D were applied at the small bud and petal fall stage.
Physiological, biochemical characters of fruit were recoded. The
result showed application of GA3, 2,4-D greatly response in
increasing fruit set for all treatment as compared to control. Fruit
weight, fruit size were increased at 10 ppm 2,4-D in ‘Red A’, ‘Red
B’, however it was also enhancing at 10 ppm GA3 in ‘Monulla’,
‘Atu’. For ‘Monulla’, ‘Atu’ fruit crack reduced by 10 ppm 2,4-D
application, but ‘Red B’, ‘Red A’ gave least fruit crack at 10 and 30
ppm GA3, respectively. ‘Monulla’, ‘Atu’ and ‘Red B’ resulted in
response well to 10 ppm GA3 on improving TSS, whereas
application of 30 ppm GA3 greatly enhancing TSS in ‘Red A’. For
‘Atu’ titratable acidity markedly reduced by 10 ppm GA3
application, but spraying with 30 ppm GA3 greatly response in
reducing titratable acidity in ‘Red A’, ‘Red B’ and ‘Monulla’. It was
concluded that GA3, 2,4-D can be an effective tool to enhancing fruit
set, fruit growth as well as improving fruit quality of wax apple.
Abstract: A procedure for the preparation of clarified Pawpaw
Juice was developed. About 750ml Pawpaw pulp was measured into
2 measuring cylinders A & B of capacity 1 litre heated to 400C,
cooled to 200C. 30mls pectinase was added into cylinder A, while
30mls distilled water was added into cylinder B. Enzyme treated
sample (A) was allowed to digest for 5hours after which it was heated
to 900C for 15 minutes to inactivate the enzyme. The heated sample
was cooled and with the aid of a mucillin cloth the pulp was filtered
to obtain the clarified pawpaw juice. The juice was filled into 100ml
plastic bottles, pasteurized at 950C for 45 minutes, cooled and stored
at room temperature. The sample treated with 30mls distilled water
also underwent the same process. Freshly pasteurized sample was
analyzed for specific gravity, titratable acidity, pH, sugars and
ascorbic acid. The remaining sample was then stored for 2 weeks and
the above analyses repeated. There were differences in the results of
the freshly pasteurized samples and stored sample in pH and ascorbic
acid levels, also sample treated with pectinase yielded higher
volumes of juice than that treated with distilled water.
Abstract: The effect of wheat flour extraction rates on flour
composition, farinographic characteristics and the quality of
sourdough naans was investigated. The results indicated that by
increasing the extraction rate, the amount of protein, fiber, fat and
ash increased, whereas moisture content decreased. Farinographic
characteristic like water absorption and dough development time
increased with an increase in flour extraction rate but the dough
stabilities and tolerance indices were reduced with an increase in
flour extraction rates. Titratable acidity for both sourdough and
sourdough naans also increased along with flour extraction rate. The
study showed that overall quality of sourdough naans were affected
by both flour extraction rate and starter culture used. Sensory
analysis of sourdough naans revealed that desirable extraction rate
for sourdough naan was 76%.