Drip Loss During Strawberry Thawing: A Simple Method for Predicting and Improving the Colour Stability of Nectars

本論文探討採前遮陰(遮光65%)與採收成熟度(盛花後131、138、145及150天)、不同套袋層數(2、3及4層套袋)和套袋內不同留果數(1、2和3果)對‘豐水’梨果肉水心症發生率及果實品質和貯藏力之影響。 遮陰之果實縱徑累積生長量在發育期間，略高於未遮陰者，但差異不顯著；而果實橫徑之累積生長量，二處理間幾無差異。自盛花後84天起，梨果果形指數皆小於1，表示果實橫徑生長量大於縱徑，梨果呈扁圓形。果實縱徑與橫徑之絕對和相對生長速率，皆在盛花後91天(5/14)達到最大的生長高峰。而進行遮陰處理(6/16)後，對二者並無顯著影響。利用果實絕對生長曲線下降部分，估算生理成熟度為盛花後156至175天之間。每週累積落果率隨成熟度增加而上升，且最終遮陰與未遮陰之梨果累積落果率皆達到33%。果實發育期間每週落果率最高為8 %，然而進行遮陰處理後，遮陰之每週落果率明顯下降，且在盛花後第126和140天(0 %及3 %)，皆明顯地低於未遮陰者(均為9 %)。遮陰與未遮陰之梨果肉水心症係數皆為0.1。遮陰之梨果肉水心症發生率為2 %，低於未遮陰者(10 %)。遮陰只對梨果皮之L值有顯著影響(P< 0.05)，遮陰之果皮L值高於未遮陰者。然而，遮陰之梨果重量、總可溶性固形物和可滴定酸含量與未遮陰者差異不顯著，但遮陰之果肉硬度低於未遮陰者，差異顯著。梨果肉水心症係數與發生率，均會隨採收成熟度的增加而上升；水心症係數由0上升至0.2，而水心症發生率從0 %上升至15 %。採收成熟度只對梨果皮之a*值影響顯著(P< 0.05)，並且其隨著成熟度的增加而上升。採收成熟度對梨果重量、果肉硬度及總可溶性固形物含量影響顯著(P< 0.05) ，梨果重量與總可溶性固形物隨成熟度增加而上升，而果肉硬度隨之下降。可滴定酸含量隨成熟度增加而上升，但差異不顯著。在遮陰與採收成熟度二處理下，遮陰之梨果僅於盛花後145天(7/7)有果肉水心症之發生，其水心症係數與發生率分別為0.2及8 %。而未遮陰之梨果，分別在盛花後138以及150天發生水心症；盛花後138天梨果水心症係數與發生率，分別為0.1及8 %，均低於盛花後150天之梨果水心症係數(0.3)與發生率(30 %)。遮陰與採收成熟度二處理因子，在梨果皮色澤(L、a*、b*值)以及果實重量、果肉硬度、總可溶性固形物和可滴定酸含量皆無交互作用。 遮陰之梨果肉水心症係數(0.3)及發生率(16 %)，均明顯地低於未遮陰者(0.6及35 %)。遮陰只對梨果皮L值和b*值影響顯著(P< 0.05)，遮陰之果皮L值大於未遮陰者，而b*值則反之。遮陰之梨果重量和總可溶性固形物含量小於未遮陰者，而可滴定酸含量則反之，差異顯著。梨果肉水心症係數與發生率，均隨套袋層數增加而下降；水心症係數從0.6降至0.3，而水心症發生率則從30 %降至22 %。套袋層數對果皮之L、a*和b*值影響顯著，且隨套袋層數增加而上升。2層袋之梨果最重，可滴定酸含量最低，差異顯著。3層袋之梨果總可溶性固形物含量最高，差異顯著。4層袋之梨果重量及總可溶性固形物含量最低，差異顯著，而可滴定酸含量與3層袋者差異不顯著。在遮陰與套袋二處理下，遮陰與未遮陰之梨果水心症係數，皆隨套袋層數增加而下降；遮陰者從0.4降至0.1，未遮陰者則從0.8降至0.5。遮陰之3層袋梨果肉水心症發生率(20 %)最高，2層者(17 %)次之，4層者(10 %)最低；未遮陰之2層袋梨果肉水心症發生率(43 %)最高，4層者(33 %)次之，3層者(30 %)最低。遮陰或套袋層數對果肉硬度，皆無顯著影響。遮陰與套袋層數，僅在梨果皮之L值、a*值以及果實之總可溶性固形物與可滴定酸含量有交互作用(P< 0.05)。 貯藏前，遮陰之梨果肉水心症係數(0.2)與發生率(22 %)，均低於未遮陰者(0.8及64 %)。遮陰對梨果皮之L、a*、b*值，無顯著影響。然而，遮陰對梨果重量及果肉硬度影響顯著；遮陰之梨果重量小於未遮陰者，而果肉硬度則反之。不過遮陰對總可溶性固形物及可滴定酸含量，則無顯著影響。留2果之果肉水心症係數(0.1)，低於留1、3果者(均為0.8)。而梨果水心症發生率，亦為留2果者(13 %)明顯地低於留1、3果者(50 %及67 %)。留果數對梨果皮b*值影響顯著(P< 0.05)，留1果之果皮b*值最高，留3果者次之，留2果者最低，且差異顯著。留果數只對梨果重量影響顯著，留1果者之果實最重，差異顯著，而留2、3果者次之，且二者間差異不顯著。在遮陰與留果數二處理下，遮陰之留3果者，其水心症係數(0.7)與發生率(67 %)最高，而留1、2果者皆無發生水心症。未遮陰之留1果者，其果肉水心症係數(1.5)與發生率(100 %)最高，留3果者(0.8及67 %)次之，留2果者(0.2及25 %)最低。遮陰與留果數二處理因子，僅在果皮L值有交互作用(P< 0.05)。但在梨果重量、果肉硬度、總可溶性固形物及可滴定酸含量皆無交互作用。經5℃貯藏4、8和12週後，遮陰之梨果在貯藏第4週時，其果肉水心症係數從0.2上升至0.8，但仍低於未遮陰者(0.8上升至1.0)；貯藏8和12週後，遮陰與未遮陰之果肉水心症係數均為0.7和1.0。然而，經貯藏4、8和12週後，遮陰之梨果肉水心症發生率(78 %、72 %及83 %)皆高於未遮陰者(72 %、64 %及69 %)。遮陰與未遮陰之梨果皮L、a*、b*值差異不顯著，梨果皮之L值隨貯藏週數增加而下降，而a*、b*值則隨之上升。經5℃貯藏4和8週後，留2果之果肉水心症係數(貯藏前為0.1)有明顯地上升(1.4及0.9)，且均高於留1、3果者(0.8及0.5；0.7及0.7)；而貯藏第12週時，水心症係數隨留果數增加而下降(1.1、1.0及0.9)。梨果水心症發生率在貯藏第4和8週時，亦以留2果者(100 %及88 %)高於留1、3果者(75 %及50 %；50 %及67 %)；貯藏第12週時，水心症發生率則隨留果數增加而上升(50 %、88 %及92 %)。不同留果數間梨果皮之L值和a*值差異不顯著，而梨果皮之b*值則在貯藏8週後，留3果者高於留1、2果者，差異顯著。遮陰與留果數二處理下，梨果重量會隨著貯藏時間增長而下降，失重率則反之，且貯藏12週後，失重率皆高於4 %。然而，果肉硬度隨貯藏週數的增長，由5 N降至3N。總可溶性固形物含量無明顯一致的變化趨勢，但可滴定酸含量隨貯藏週數增加而提高，使糖酸比隨之下降。

This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest.

O Brasil é um dos grandes produtores de tomate, porém a maior parte da produção destina-se ao consumo interno por não se enquadrar nos padrões internacionais. Neste estudo foi avaliado o efeito de óleos essenciais sobre parâmetros físico-químicos, bem como no controle de patógenos pós-colheita em frutos de tomateiro. Os tratamentos avaliados foram Cantus® (testemunha positiva), água destilada (testemunha negativa), óleos essenciais a 1% de Alecrim (Rosmarinus officinalis), Canela (Cinnamomum zeylanicum), Cravo-da-índia (Caryophillus aromaticus), Copaíba (Copaifera sp.). Os frutos foram imergidos nos tratamentos, incubados em câmara úmida por 24 horas e mantidos em sala climatizada com temperatura de 25ºC. Avaliou-se a redução de massa, cor, potencial hidrogeniônico (pH), sólidos solúveis totais (SST), acidez total titulável (ATT), relação sólidos solúveis totais e acidez total titulável (SST/ATT), índice de maturação e incidência de patógenos. Utilizou-se o delineamento inteiramente casualizado, com quarenta e oito parcelas, totalizando 192 frutos. Foram realizadas análises físico-químicas em três períodos, sendo uma avaliação anterior à incubação e duas após. As análises físico-químicas após a incubação foram realizadas ao 3º e 7º dias de armazenamento. As avaliações de incidência de patógenos e maturação foram realizadas diariamente. Para os parâmetros de ATT, SST, pH e SST/ATT não houve alteração decorrente da aplicação dos óleos essenciais, assemelhando-se aos resultados encontrados na literatura. Os tratamentos com óleos essenciais não apresentaram eficiência no controle de patógenos pós-colheita, porém observa-se que óleo de alecrim controlou a maturação dos frutos em pós-colheita.

Blue honeysuckle (Lonicera caerulea L.) is a novel, niche-market fruit because of its tart flavours, unique aroma profiles and abundant antioxidants. Commercial crop development requires improved biochemical traits to promote wide-spread market acceptance. Key foundation germplasm groups from Russia, Japan and the Kuril Islands were compared with three mainstream fruit crops (highbush blueberry, red raspberry and June-bearing strawberry) to characterize selected biochemical traits, including total soluble solids (TSS) and titratable acidity (TA), in a temperate climate over two years (2012, 2013) in the Fraser Valley, British Columbia, Canada. Biochemical diversity associated with commercially-desirable fruit quality varied across foundation groups, providing genetic resources required to improve several fruit quality traits. There was greater variability in dry matter and TSS:TA in the Russian and Japanese groups, respectively, and these groups had similar diversity in TSS, TA and pH. Blue honeysuckle possessed important variability in TSS:TA, meaning that overly tart fruit tastes are not an absolute limitation to wide-spread consumption. The Japanese group had low TSS:TA despite high TSS, and the Russian group had high TSS:TA despite low TSS. Diversity in TSS:TA is more directly related to differences in TA than TSS. Reducing TA will effectively improve TSS:TA, contributing to desirable fruit quality and market acceptance.

The study was conducted to assess the influence of the ripening condition and drying on the biochemical properties of six varieties of tomatoes ( Lycopersicum esculentum ). The six varieties (Tatiana, Techiman, Tropimech, Pectofade, Rodade and Pawa) were obtained from different tomato growing centres of the Brong Ahafo region of Ghana. Fresh fruits were harvested at mature green, half ripe and full ripe conditions using the USDA colour chart for ripening. Fruit samples were sliced and dried in a solar dryer for six days. Biochemical analysis was carried out on samples of both the dried slices and fresh fruits to estimate the vitamin C content, total soluble solids, pH, titratable acidity, moisture and dry matter contents of the six varieties. The results showed significant differences (p<0.05) among the biochemical properties of the six varieties.The vitamin C content of the varieties ranged between 10.37 and 21.25mg/100g. High moisture content, ranging between 83.24 – 96.67 percent was recorded for the six varieties. The means of the vitamin C, moisture content, pH and dry matter content were significantly different among the six varieties studied. Although the total soluble solids ranged from 2.70 to 4.17%, there was no significant difference among the varieties. The ripening condition of the fruits did not have any significant effect on the biochemical properties studied. The study revealed that drying significantly affected the biochemical properties of tomato, except the titratable acidity and the total soluble solids. Drying significantly (p<0.05) reduced the vitamin C, total soluble solids, and the moisture contents of the six varieties. As expected, the pH and the dry matter content increased significantly (p<0.05) after drying. Significant correlations were observed among the biochemical properties studied. It can be concluded that some of the six varieties studied have appreciable levels of vitamin C, dry matter, total soluble solids and titratable acidity which could be improved for industrial purposes. In respect to the biochemical properties studied, Pawa appears to be the best variety for industrial processing because of the high Total Soluble Solid (TSS) as well as lower pH and TA values, which are important quality attributes of tomato meant for processing. Tropimech and Techimanare are recommended for fresh market because of the high vitamin C and moisture contents. Although drying could be used to preserve the nutritive value of tomatoes meant for food, it is not recommended for fruits meant for processing because it reduces the TSS content. Key words : Tomato, varieties, drying, ripening, pH, vitamin C, biochemical properties, titratable acidity

Non-destructive prediction of total soluble solids, titratable acidity and maturity index of limes by near infrared hyperspectral imaging

Differences in juice quality are associated with positional differences in canopy microclimate and exposure of individual fruit to light and temperature. Differences of internal fruit quality between fruit from different sectors of the tree were investigated. The trials were carried out with ‘Mihowase’ Satsuma and ‘Nules’ Clementine trees on Troyer citrange rootstock in Stellenbosch (34°S; 19°E) and ‘Fairchild’ and ‘Temple’ tangor trees on rough lemon rootstock in Citrusdal (32°30'S; 19°E), South Africa. Fruit were harvested from four sectors in each tree, viz. north, south, east and west. Within each sector, fruit were harvested from three sub-sectors, i.e. the top, and the inside and outside bottom sub-sectors. Fruit from each sector were scored for colour, size, juice content, total soluble solids (TSS), titratable acidity (TA) and TSS: TA ratio. (i) Colour: ‘Fairchild’ fruit from all sub-sectors were fully coloured (orange) at harvest. There were no fruit colour differences between the sub-sectors in each sector for each of the other cultivars. The north sector had significantly greener fruit than the south sector for Satsumas, Clementines and ‘Temple’, (ii) Fruit size: For Satsumas, Clementines and ‘Temple’ the top fruit were the largest and inside bottom fruit the smallest, but the opposite occurred for in ‘Fairchild’. (iii) Juice content: The % juice content in all four cultivars was the lowest in top fruit and the highest in inside bottom fruit, (iv) Total soluble solids (TSS): The TSS in all four cultivars was the highest in top fruit and the lowest in inside bottom fruit. The TSS in fruit from the north sector was significantly higher than fruit from the south sector for ‘Fairchild’ and ‘Temple’, with no differences for Satsumas and Clementines, (v) Titratable acidity (TA): For Satsumas and Clementines the inside bottom fruit had the highest TA levels and outside bottom fruit the lowest levels, with no trends for ‘Fairchild’ and ‘Temple’, (vi) TSS:TA ratio: Outside bottom fruit (Satsumas) and top fruit (Clementines, ‘Fairchild’ and ‘Temple’) had the highest TSS:TA ratios and inside bottom fruit the lowest. The north sector in all the cultivars had higher TSS:TA ratios than the south sector. Top and outside bottom fruit had the best quality. This study provides information that can be used to set a standard for sampling fruit for quality determinations, as a guide for spot-picking and harvesting, and in developing pruning strategies.

La práctica de raleo de fruto y la nutrición son factores que pueden contribuir en el incremento de la calidad de fruto en tomate cherry (Solanum lycopersicum L.). El objetivo de la presente investigación fue evaluar las características de calidad de fruto de tomate cherry cultivado con las soluciones nutritivas de Steiner y Castellanos en combinación con dos intensidades de raleo de fruto (12 y 16 frutos por racimo). Se utilizó un diseño experimental completamente al azar con arreglo factorial 2 × 2. Se determinaron las variables diámetro ecuatorial, diámetro distal, peso de fruto, sólidos solubles totales, acidez titulable, firmeza, pérdida de peso, vida de anaquel y color (luminosidad, hue y croma). Se encontró que los frutos de las plantas regadas con la solución nutritiva de Steiner presentaron 3 % mayor diámetro ecuatorial y 5 % de peso de fruto, también se incrementó el pH del jugo, firmeza y vida de anaquel entre 3 y 25 %, y estos frutos también registraron las menores pérdidas de peso, con respecto a los producidos con la solución de Castellanos; sin embargo, con la solución de Castellanos los sólidos solubles totales, acidez titulable, luminosidad y croma aumentaron entre 6 y 15 %. En relación con el raleo de frutos, las plantas con 12 frutos por racimo mostraron mayor diámetro ecuatorial, diámetro distal, peso medio de fruto, pH, sólidos solubles totales, acidez titulable, firmeza, vida de anaquel, luminosidad, hue y croma, hasta en 16 %.

Parameters such as titratable acids (TA), total soluble solids (TSS), and their ratio (TSS/TA) are critical in determining strawberry fruit quality and the value of new cultivars. Ten strawberry cultivars were evaluated in two environments (open field and high tunnel) in the city of Virginia Beach. The objective was to evaluate the fruit quality characteristics (total soluble solids, titratable acidity TA, and total anthocyanin content) of newer strawberry cultivars grown in the annual hill plasticulture systems in coastal Virginia climatic conditions. Another objective was to measure the correlation between TA and a new digital meter (pocket acidity meter; PAM). Fruits were harvested weekly and TSS was measured using a refractometer. Acidity was measured using the pocket acidity meter and titratable acidity by a single sample titrimeter. Genetics significantly affected total anthocyanin content, TSS, TA, and acidity. The effect of the environments (high tunnel and open field) was not significant on TSS but significant on total anthocyanin content, TA, and acidity. “Flavorfest” had the highest and “Sweet Ann” the lowest anthocyanin content, TSS, and TA among the cultivars. The acidity (PAM data) showed a different level of correlation than TA, with a higher correlation for the open field than the high tunnel. On average, when outliers were removed, there was a regression of TA = 2.22(PAM) + 0.49 between the two data sets, with R2 = 0.47.

Objetivou-se neste estudo realizar a caracterização físico-química de polpa de manga ‘Rosa’ em pó, obtida por liofilização. Utilizou-se polpa integral e uma formulação contendo 30% de maltodextrina (agente de secagem). As amostras foram homogeneizadas e congeladas a -18ºC para posterior liofilização por um período de 72 horas. Realizou-se análises das polpas (integral e formulada) e dos pós obtidos quanto aos parâmetros de umidade, atividade de água, sólidos solúveis totais, pH, acidez total titulável, ácido ascórbico e cor instrumental. Verificou-se que a adição do agente carreador alterou as características da polpa com diminuição da umidade, atividade de água, acidez total titulável e ácido ascórbico, elevando o teor de sólidos solúveis totais. Na polpa formulada observou-se aumento de 34% dos sólidos solúveis totais, enquanto que a redução da atividade de água foi de quase 80%. Em relação ao pó, o produto com maltodextrina apresentou redução nos teores de umidade, atividade de água e acidez total titulável quando comparado ao pó de fruta integral. Quanto à cor, houve aumento da luminosidade (L*), de 72,45 para 78,85 e decréscimo da intensidade de amarelo (b*), de 62,72 para 35,33, do pó formulado quando comparado ao pó sem adição de coadjuvante. Foi possível verificar que a inclusão de maltodextrina alterou os parâmetros físico-químicos estudados, tanto nas polpas quanto no pó liofilizado, sendo os parâmetros de umidade, atividade de água e luminosidade os mais afetados.

Regardless of the low respiration rate in pomegranate fruits, it is a greatly perishable product. An alternative to maintain quality and prolong the shelf life of pomegranate fruits could be edible coatings. In the present study, three different edible coatings including: 1% chitosan, 1000 mg L-1 thymol, and their combined were investigated on the postharvest quality of pomegranate fruits. Changes in weight loss, fruit firmness, total soluble solids (TSS), titratable acidity (TA), juice pH, anthocyanin, total phenolic, and flavonoids content, sensory characteristics and fungal decay incidence of fruits were evaluated during 30, 60, 90 and 120 days storage at 6 °C. The results showed that coated fruits with 1% chitosan + 1000 mg L-1 thymol significantly decreased weight loss and firmness than uncoated fruits. Furthermore, the coated fruits with 1% chitosan + 1000 mg L-1 thymol exhibited significantly higher anthocyanin, total phenolic, flavonoids content, and sensory characteristics than the control treatment. The minimum shelf-life (83.33 days) was observed in uncoated fruits, while the maximum shelf-life (108.33 days) was recorded in fruits coated with 1 % chitosan + 1000 mg L-1 thymol. Duration of storage had a significant effect on weight loss, firmness, juice pH, anthocyanin content, total phenolic content, flavonoids content, sensory characteristics, and decay, whereas there was no significant effect on TSS, TA, and TSS/TA. In conclusion, the combined application of chitosan and thymol can provide a useful alternative for shelf life extension of pomegranate fruits.

Background and Aims This study investigated: (i) the importance of changing the leaf area: fruit mass ratio (LA : FM) by crop removal and/or shoot trimming on total soluble solids (TSS) concentration and content, pH, titratable acidity (TA) and berry mass; (ii) the extent to which changes in LA : FM ratio altered the synchrony TSS : TA ratio; and (iii) whether the responses were consistent for Pinot Noir and Sauvignon Blanc. Methods and Results Vertical shoot positioned–trained vines were trimmed shortly after fruitset or at veraison to six or 12 main leaves per shoot and crop thinned by removing 0, 50 or 75% of the bunches. TSS and pH, TA and fresh berry mass were measured weekly from pre-veraison to harvest. TSS concentration accumulation in berries was slowed with shoot trimming and accelerated by crop removal, with crop removal having a greater effect. Trimming shoots at fruitset in combination with no crop removal resulted in the greatest delay in veraison (the start of TSS accumulation) and slowest rate of TSS accumulation. TSS content mirrored TSS concentration for LA : FM manipulations at fruitset but fewer differences were detected for LA : FM changes at veraison. In contrast, TA and pH were largely unaffected. Conclusions Changes to the LA : FM ratio via crop removal or shoot trimming modified berry TSS accumulation but not TA. Such desynchronisation was consistent for both cultivars. Significance of the Study Crop and/or leaf removal represent valuable means to manipulate the time to achieve target fruit TSS concentration and TA. The similar responses of the two cultivars indicate that LA : FM manipulation could potentially have common responses for different cultivars. The desynchronisation of berry components highlights the need to consider each berry component individually and in a dynamic manner by sampling throughout the ripening phase.

Objective: To determine the post-harvest physiological behavior and quality changes of tomato fruits (Solanum lycopersicum L.) grown under saline stress conditions. Design/methodology/approach: Tomato fruit quality variables (firmness, total soluble solids, titratable acidity and pH), along with respiration rate and weight loss were assessed at harvest and after seven days of storage at room temperature. These parameters were compared between fruits grown under saline stress (250 mM sodium chloride) and non-stressed control fruits. Results: Tomato fruits grown under saline stress exhibited higher (p&lt;0.05) total soluble solids (6.92±0.22 °Brix) and titratable acidity (0.39±0.03 %), compared to the control fruits. No significant differences were observed in fruit firmness (13.01 N) or pH (5.86), at harvest time and after storage. The respiration rate decreased in both groups, from 30.77 at harvest time to 17.70 after storage; however, weight loss was not affected (11.50 %). Limitations on study/implications: Soil sampling in the production area, to measure the fruit quality and its post-harvest physiological behavior are needed on a larger scale. Findings/conclusions: Saline stress increases the total soluble solids and titratable acidity, but does not affect the firmness, pH, weight loss and respiration rate of tomato fruit at harvest time and after storage at room temperature.

This study assessed the physiochemical, sensory characteristics, and storage stability of mango squash with preservatives. Total four squash samples were made which were named as T₀ (Control), T₁ (Sodium Benzoate), T₂ (Potassium metabisulphite) and T₃ (Potassium metabisulphite + Sodium Benzoate). They were packaged in plastic bottles. All samples were sealed properly and stored at room temperature. Samples were analyzed at seven days interval physiochemically (pH, total soluble solids, % titratable acidity and ascorbic acid), and for sensory characteristics (color, flavor and overall acceptability) for a total period of two months. Results clearly showed that storage interval and preservatives had significant effect on physiochemical and organoleptic characteristics. All the treatments indicated a decreasing trend for ascorbic acid, pH, color, flavor and overall acceptability while increasing trend for total soluble solids and titratable acidity (%) during storage period. Total soluble solids increased maximum in T₀ (24.6%) and minimum in T₂ (3.1%). Increase in total soluble solids may be due to hydrolysis of polysaccharides. pH decreased maximum in T₀ (18.8%) and minimum in T₂ (3%). Decrease in pH of mango squash may be due to break down of pectic substances into pectic acid. Ascorbic acid decreased maximum in T₀ (56%) and minimum in T₂ (11%). Decrease in ascorbic acid content is due to presence of oxygen product and other cause is head space in the product packaging. Acidity increased maximum in T₀ (47.5%) and minimum in T₂ (9%). Increase in acidity might be due to high storage temperature and formation of acidic compounds by degradation and oxidation of reducing sugars. Color, flavor, and overall acceptability scores declined most in T₀ and least in T₂ due to higher pulp, sugar, and acid concentrations in T₂, which slowed Maillard reaction and quality deterioration.

Mango (Mangifera indica) fruit production in Kenya occurs under diverse agro-ecological zones (AEZs). The different AEZs have variations in rainfall, sunlight, temperature, soils and cultural practices all of which affect fruit physiology and quality at harvest. Maturity stage at harvest also affects mango fruit quality and storage potential. In the present study, the effect of AEZs and fruit maturity stage on the postharvest shelf-life of mango variety apple was determined. The study was conducted over two seasons in 2011 and 2013 and the fruits were harvested from two different AEZs: Embu (high potential zone) and Makueni (low potential zone). The fruits were also harvested at two maturity stages based on flesh color. The fruits were selected for uniformity and allowed to ripen at ambient room conditions (Temperature; 25±1 oC and RH 60±5%) until a predetermined end stage. Five fruits were randomly sampled from each batch for determination of respiration, cumulative weight loss, total soluble solids, titratable acidity, ascorbic acid and mineral nutrients (potassium and magnesium). The results showed that ‘apple’ mango fruit quality was significantly affected by production location, maturity stage and the interaction between the two factors. Fruits harvested from Makueni and fruits harvested at early maturity stage (S1) had a longer shelf life (3 days more). Makueni fruits had significantly (p &lt; 0.05) lower respiration rates accompanied with minimal weight loss. In addition, total soluble solids (TSS), ascorbic acid and mineral (magnesium) were significantly (p &lt; 0.05) high in Makueni fruits while fruits from Embu were significantly (p &lt; 0.05) high in total titratable acidity and potassium content. This study confirms profound variability in fruit quality as affected by the production location and harvest maturity.