Characteristics Of Juice Research Articles

PENGARUH KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK SARI BUAH TERUNG BELANDA TERFERMENTASI DENGAN LACTOBACILLUS RHAMNOSUS SKG34


 
 
 This research was conducted to determine the effects of sucrose concentration on characteristics of fermented tamarillo (Solanum betaceum Cav.) probiotic juice with L. rhamnosus SKG34. The Randomized Block Design was used with 5 treatment of sucrose concentration such as (0%, 3%, 6%, 9%, and 12%). The treatment was repeated 3 times so that were obtained 15 experimental units. Data were analyzed by ANOVA and DNMRT Test. The parameters observed included total LAB, total sugar, total acid, pH, and sensory acceptance of the resulting product were analyzed by a hedonic test on color, aroma, taste, and scoring test on color, as well as sourness and sweetness of the product, and overall acceptance. The results showed that the treatment of sucrose concentration on fermented tamarillo probiotic juice significantly affected the total LAB, total sugar, total acid, pH, color (score), taste (hedonic), sour taste and sweet taste (score), and overall acceptance, but no significant effect on color (hedonic) and aroma. The concentration of 9% sucrose produced the best characteristics of fermented tamarillo probiotic juice with total LAB 1.30 x 109 cfu/ml, total sugar 12.69%, total acid 3.08%, pH 3.61, the red color was preferred, the flavor slightly liked, the taste slightly sour and sweet was slightly preferred, and overall acceptance was preferred.
 
 

English

The effect of pasteurization-range heat treatment on yeast inactivation, vitamin C and the physicochemical characteristics of fresh pineapple juice were assessed. Yeast inactivation could be described by the Weibull model. The desired 6 log reduction was achieved at 63 and 65°C for 8 and 2 min, respectively. The pH, degree brix and organic acids did not change from 55 to 95°C. A significant change in fructose and glucose contents started to occur at 85°C, while sucrose hydrolysis was observed from 95°C. Likewise, hydroxymethylfurfural, one of the intermediate products of the Maillard reaction, was detected at 95°C.  Little degradation of ascorbic acid, the most important nutrient in pineapple juice- was observed. Hence, a mild heat treatment of 2 min at 65°C was sufficient to inactivate yeast and to preserve the nutritional and physicochemical quality of the pineapple juice.   Key words: Pineapple juice, heat treatment, yeast inactivation, physicochemical and nutritional quality.

Sensory and chemical characteristics of tomato juice from fresh market cultivars with comparison to commercial tomato juice

AbstractFlorida tomatoes are primarily produced for the fresh market and have not been widely used in processed tomato products. This study tested six Florida fresh market tomato cultivars (FLA 8083, FLA 8297, FLA 8344, FLA 8570, FLA 8924 and Garden Gem) to determine suitability for juice production. Genetic and environmental‐induced variation was studied, and analyses identified metabolites that influenced the perceptual and hedonic responses of tomato juice. Each cultivar was processed into juice by hot breaking at 86 ˚C for 3.5 minutes and then pasteurization at 121 ˚C for 42 seconds for a shelf stable product. Among the six pilot products, FLA 8344 cultivar had significantly higher soluble solids content and titratable acidity in all three experiments. The pH of each of the tomato juices made from fresh market tomatoes was within or below the typical range for tomato juice. Garden Gem was consistently rated significantly (P ≤ .05) higher for aroma, overall liking, tomato flavour, texture and overall flavour. In all three experiments, tomato juice from a fresh market cultivar simultaneously had the greatest abundance of green‐note volatiles (hexanal, 1‐hexanol, (Z)‐3‐hexen‐1‐ol, etc) and the lowest abundance of cooked‐note volatiles (dimethyl sulphide, methional and furfural). Consumer acceptance increased as salt concentration increased and while season had minor effects on the chemical composition of the juice, consumers preferred the Spring processed tomato juice over Fall.

Effects of Ozonation on Apple Juice Quality

ABSTRACT This study was aimed at the effects of ozonation and conventional pasteurization process on chemical properties, antioxidant activity, phenolic substances, and sugar composition of apple juice. Microbial and chemical properties analyses were carried out. Determination of phenolic substances and sugar profile analysis in apple juice samples was performed using High-Performance Liquid Chromatography; ORAC, TEAC, and total phenolics assays were also included. The ozone treatment of the apple juice was effective for both decreasing the total viable microorganisms and maintaining the quality characteristics of apple juice. The ozone treatment decreased total mesophilic bacteria in apple juice. The heat treatment resulted in a reduction of the chlorogenic acid content whereas ozone treatment had no significant effect. It has been determined that the application of ozonation in apple juice is equivalent to pasteurization.

Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes

Understanding the efficacy of viable emerging technologies in preserving overall quality attributes and antioxidant characteristics of fruit juices is of great interest. This study aimed to evaluate the effect of high pressure (HP), ultrasound (US), and pulsed electric fields (PEF) processes on natural microbiota inactivation, as well as changes in physicochemical attributes and phytochemical content of strawberry juice (SJ). HP at 300 MPa (1 min), US at 55 °C (3 min) and 517.1 mW/mL acoustic energy density, and PEF at 35 kV/cm (27 μs) using monopolar square pulses with 2 μs pulse width were applied, and then compared with a conventional thermal pasteurization treatment (72 °C, 15 s). The nonthermal processes were equivalent in terms of Escherichia coli (E. coli) inactivation since the selected processing conditions led to almost identical inactivation level (at least 5-log) of inoculated E. coli. The current study analyzes why these equivalent processes had different effect on SJ quality. All treatments significantly reduced the initial natural microbiota (i.e., total mesophilic aerobic bacteria and yeast-molds) below 2 log CFU/mL. No significant changes were observed on the total soluble solid content (7.83–8.00 °Brix), titratable acidity (0.79–0.84 g/100 mL), and pH (3.45–3.50; except in sonication) between SJ processed samples and the untreated ones (p > 0.05). HPP and PEF significantly promoted higher retention of total phenolic content (TPC) and radical scavenging activity (RSA) than thermal pasteurization, and significantly enhanced total anthocyanin content (TAC) compared with unprocessed SJ. HPP and PEF increased the TPC (4–5%), RSA (18–19%), and TAC (15–17%) in comparison with unprocessed SJ. Multivariate data analysis tools, i.e., principal component analysis (PCA) and hierarchical cluster analysis (HCA), were successfully applied for discrimination and classification of SJ samples based on the similarities or differences among physicochemical and phytochemical characteristics. PCA and HCA indicated that HPP- and PEF-treated samples had similar enhanced properties in terms of phytochemical content and were superior to sonicated, thermally pasteurized, and unprocessed samples. The multivariate data analysis methods were very useful to compare and classify SJ quality characteristics as a function of the processing technology. This study demonstrated that the application of the equivalent processing approach may reveal new opportunities to produce equivalent or even enhanced quality fruit juices.

Effect of Immobilized Enzymes Naringinase and Tannase Produced from Aspergillus Sp. Isolate Mk156394 Isolated from Rotten Pomelo on Quality Characteristics of Citrus Limetta Juice and Process Optimization by Using Response Surface Methodology

Enzymes naringinase and tannase were produced from Aspergillus sp. isolate mk156394 isolated from rotten pomelo, and the effect of both immobilized enzymes on quality characteristics of Citrus limetta juice has been investigated in this study. Total of 17 experiments were planned according to RSM-BBD. Enzyme ratio (naringinase: tannase) (100:0, 50:50, 0:100) and incubation temperature (30°C, 40°C, 50°C) (each with three levels) were selected as the independent variables. The result of the study clearly indicated that independent variables affected the responses (Naringin content, Tannin content, TPC, and Vitamin C content). Design Expert 10.0.1 software was used to optimize the process parameters. The optimum values for process optimization were found to be 46.05: 53.95, 50°C and 4 hrs, and the optimum values for responses naringin content, tannin content, total phenolic content, and vitamin C content were found to be 225.367 μg/ml, 0.393mg/ml, 1553.966 mg GAE/L, 34.713 mg/100ml, respectively.

Soil Nitrogen Fertilization Increases Yeast Assimilable Nitrogen Concentrations in ‘Golden Russet’ and ‘Medaille d’Or’ Apples Used for Cider Production

The recent growth in the U.S. hard-cider industry has increased the demand for cider apples (Malus ×domestica Borkh.), but little is known about how to manage orchard soil fertility best to optimize horticultural performance and juice characteristics for these cultivars. To assess whether nitrogen fertilizer applied to the soil can improve apple juice and cider quality, calcium nitrate (CaNO3) fertilizer was applied at different rates to the soil beneath ‘Golden Russet’ and ‘Medaille d’Or’ trees over the course of three growing seasons. The experiment started when the trees were in their second leaf. The trees were cropped in their third and fourth leaf. At the end of the first growing season of the experiment, the greatest fertilizer rate increased tree trunk cross-sectional area (TCSA) by 82% relative to the control, but this difference did not persist through to the end of the study. Yield and crop load were unaffected by the nitrogen fertilization treatments. Increasing the nitrogen fertilizer rate correlated positively with more advanced harvest maturity in ‘Golden Russet’ fruit, which resulted in greater soluble solid concentration (SSC). Fruit from the greatest fertilizer rate treatment had an average starch pattern index (SPI) that was 1 U greater than in the control, and an SSC that was 3% greater than the control. The fertilizer treatments did not affect juice pH, titratable acidity (TA), or total polyphenol concentrations. Yeast assimilable nitrogen (YAN) concentrations were increased by nitrogen fertilization for both cultivars in both harvest years. The greatest fertilizer treatment increased juice primary amino nitrogen by 103% relative to the control. Greater nitrogen fertilization rates correlated positively with less hydrogen sulfide production during the fermentation of ‘Golden Russet’ juice from the first, but not the second, harvest. During the first year, cumulative hydrogen sulfide production for the ‘Golden Russet’ control treatment was 29.6 μg·L–1 compared with the ‘Golden Russet’ high treatment, which cumulatively produced 0.1 μg·L–1. Greater maximum fermentation rates and shorter fermentation durations correlated positively with increased fertilization rate for both cultivars after the second harvest. High treatment fermentations had maximum fermentation rates 110% greater, and fermentation durations 30% shorter than the control. Other horticultural and juice-quality parameters were not affected negatively by the CaNO3 treatments. In orchards producing apples specifically for the hard-cider industry, nitrogen fertilizer could increase juice YAN, thus reducing the need for exogenous additions during cider production.

Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices

Sweet orange essential oil is obtained from the peels of Citrus sinensis (CSEO) by cold pressing, and used as a valuable product by the food industry. Nanoencapsulation is known as a valid strategy to improve chemical stability, organoleptic properties, and delivery of EO-based products. In the present study we encapsulated CSEO using chitosan nanoemulsions (cn) as nanocarrier, and evaluated its antimicrobial activity in combination with mild heat, as well as its sensorial acceptability in orange and apple juices. CSEO composition was analyzed by GC–MS, and 19 components were identified, with limonene as the predominant constituent (95.1%). cn-CSEO was prepared under low shear conditions and characterized according to droplet size (<60 nm) and polydispersity index (<0.260 nm). Nanoemulsions were stable for at least 3 months at 4 ± 2 °C. cn-CSEO were compared with suspensions of CSEO (s-CSEO) (0.2 μL of CSEO/mL) in terms of antibacterial activity in combination with mild heat (52 °C) against Escherichia coli O157:H7 Sakai. cn-CSEO displayed a greater bactericidal activity than s-CSEO at pH 7.0 and pH 4.0. The validation in fruit juices showed an improved bactericidal effect of cn-CSEO in comparison with s-CSEO when combined with mild heat in apple juice, but not in orange juice. In both juices, the combination of CSEO and mild heat exerted synergistic lethal effects, reducing the treatment time to cause the inactivation of up to 5 Log10 cycles of E. coli O157:H7 Sakai cells. Finally, the sensory characteristics of both juices were acceptable either when using s-CSEO or CSEO nanoemulsified with chitosan. Therefore, as a promising carrier for lipophilic substances, the encapsulation of EOs with chitosan nanoemulsions might represent an advantageous alternative when combined with mild heat to preserve fruit juices.

Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Terong Belanda (Solanum betaceum Cav ) Dengan Lactobacillus sp F213

&#x0D; &#x0D; &#x0D; This research aims to identify the effect of fermentation time on the characteristics of tamarillo juice (Solanum betaceum Cav.) probiotic drinks with the addition of Lactobacillus sp F213 as well as to determine the best time of fermentation that produces the best characteristics of product. Descriptive experimental method design was used in the objective test (total LAB test, total sugar, total acid, pH) and randomized block design in subjective testing (sensory testing). This study uses a treatment that is fermentation time: (18 hours, 20 hours, 22 hours, 24 hours, and 26 hours). The treatment was repeated 3 times to produce 15 experimental units. The data results was described in tables and figures. The results showed treatment with 22 hours fermentation time produced with the best characteristics of the product, namely the total LAB value of 9.44 Log CFU / ml, total sugar 14,16%, total acid 1.50%, pH 4.32 with the preferred orange hedonic test, aroma which is rather liked, the taste scoring test with acidic criteria, and rather sweet and overall acceptance which is rather preferred&#x0D; Keywords: fermentation time, Lactobacillus sp F213, Probiotic drink, Tamarillo juice.&#x0D; &#x0D; &#x0D;

Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Sirsak (Annona muricata Linn)

&#x0D; &#x0D; &#x0D; &#x0D; This research aims to identify the effect of fermentation time on the characteristics of soursop juice (Annona muricata Linn) probiotic drink as well as to determine the specific fermentation time that produces good characteristics of soursop juice probiotic drink. This study used a randomized block design (RBD) of one treatment factor with different periods of fermentation time that consist of 18 hours, 20 hours, 22 hours, 24 hours, and 26 hours. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed with analysis of variance (ANOVA) and if the treatment had a significant effect, then followed by the Duncan test. The results showed that the length of fermentation in soursop juice probiotic drink did not significantly affect the total LAB, total sugar, total acid, pH, and sensory tests. Fermentation time of 18 hours resulted the best characteristics of soursop juice probiotic drinks with an average total value of BAL 10,87 Log CFU / ml, total sugar 10,61%, total acid 1,37%, total sugar, pH 3,92, colour, aroma, and taste rather liked with rather acidic and rather sweet criteria and overall acceptance is rather liked.&#x0D; Keywords: fermentation time, soursop juice, probiotics.&#x0D; &#x0D; &#x0D; &#x0D;

Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Sari Buah Sirsak (Annona muricata Linn) Terfermentasi Dengan Isolat Lactobacillus sp. F213

&#x0D; &#x0D; &#x0D; Lactobacillus sp. F213 (LbF213) is a lactic acid bacteria (LAB) that has the potential as a probiotic because it can provide health effects for those who consume it, so it is necessary to make efforts to increase the application of LbF213 in the field of food processing. This study aims to determine the effect of sucrose concentration on the characteristics of fermented soursop juice with LbF213 isolates and get the right concentration of sucrose to produce fermented soursop juice with the best characteristics. The experimental design used was Randomized Block Design with sucrose treatment of 0%, 3%, 6%, 9%, and 12%. Each treatment was repeated 3 times to obtain 15 experimental units. LAB total was analyzed descriptively and the other variables were analyzed by ANOVA and if there was an influence between treatments continued with Duncan test. The results showed that sucrose treatment affected total sugar, taste (hedonic), sour taste and sweet taste (score), overall acceptance (hedonic). The 6% sucrose treatment produced the best fermented soursop juice with a total LAB 1,27 x 1010 cfu/ml, total sugar 12.91%, total acid 1.57%, pH 3.83, color and aroma rather liked, with a slight taste sour and rather sweet liked, and overall acceptance liked.&#x0D; Keywords: fruit juice, lactobacillus sp. F213, sucrose concentration.&#x0D; &#x0D; &#x0D;

Polyvinyl Polypyrrolidones Use for Stabilizing Phenol Compounds in the Sea Buckthorn Juices Production

The article discloses the specific use of polyvinylpolypyrrolidone (PVPP) in the sea buckthorn juices production. The authors obtained data on the PVPP use possibility for selective polyphenols sorption with low molecular weight leading to the oxidation tones appearance and non-enzymatic absorption in the sea buckthorn juices production. The research relevance is to develop a technological solution that allows preserving the attractive appearance of sea buckthorn juices and ensuring long-term products storage. The research objects were commercially available PVPP, especially Kollidon CL-M, Plasdone C-15 and Polyclar V. The researchers determined organoleptic parameters by standard methods, mass concentration of total phenolic substances by the Folin–Ciocalteu method, and procyanidins by the BATE-Smith method; determined optical and chromatic characteristics of the studied sea buckthorn juices samples before and after treatment with PVPP preparations in accordance with the current OIV guidelines. Obtained results allowed to develop recommendations for the PVPP use, particularly Polyclar V, in the production of juice products based on sea buckthorn. The research states that this drug in dosages of 0.5-0.7 g / dm3 can effectively correct the organoleptic beverages characteristics, in particular eliminate brown tones in the color, as well as improve the taste and aroma characteristics of sea buckthorn juices.

Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice

The effect of pulsed light (PL) on numerous important quality characteristics of pineapple juice was studied and compared with untreated and thermally pasteurised samples. The laboratory scale PL batch system used was operated with each three different voltages (1.8, 2.1, and 2.4 kV) and numbers of pulses (47, 94, and 187). Treatments with 2.4 kV and either 94 or 187 pulses (757/1479 J·cm−2) resulted in a 5-log reduction in aerobic mesophiles and the yeast and mould counts. Peroxidase was more resistant to PL than polyphenol oxidase, whereas the bromelain activity was completely retained in all PL-treated juices. Colour and antioxidant capacity were minimally affected, while vitamin C, genuine pineapple furanones, and phenolic compounds declined. In contrast, thermal pasteurisation was more detrimental to colour, antioxidant capacity, and vitamin C content, but resulted in a superior inactivation of microorganisms and enzymes and retention of phenolic compounds. Principal component analysis (PCA) permitted the differentiation of fresh, thermally pasteurised, and all PL-treated juices. PCA on the basis of the individual juice constituents additionally arranged the latter juices according to the number of pulses and voltage levels applied, particularly promoted by the oxidation of ascorbic to dehydroascorbic acid. In conclusion, PL treatment represents a promising new alternative to conventional thermal preservation techniques, whereby the inactivation of deteriorative enzymes may be further optimised.

Evaluation of the properties of frankincense powder and its water extracts and the effect of its addition on guava juice characteristics

Frankincense (Boswellia carterii) has many medicinal benefits. In Egypt, a few people like to use it in chewing and sometimes in incense. This study aimed to use the water extract of frankincense powder prepared by soaking in drinkable water for 24 hours (T1) and boiling in water for one hour (T2) for the fortification of guava nectar in concentrations ranging from 0.25 to 2% (volume/ volume (v/v)). The chemical composition, phenols, and flavonoids contents of the frankincense were determined. Anti-oxidant (DPPH method) and antimicrobials (pathogenic bacteria) and cytotoxicity (HepG-2 and MCF-7 human cancer cell lines) activities were measured. Sensory evaluation and the physical properties of the guava nectar mixed with water extracts of frankincense were evaluated. The phenols and total flavonoid contents of the T2 sample were 0.869 and 0.147 mg/g, respectively. However, it was 0.748 and 0.070 mg/g, respectively for T1. The results showed that frankincense powder has 93.74% antioxidant activity with 67.26 mg/ml IC50. The results also showed that the T2 sample has antibacterial activity against Salmonella typhi and Bacillus cereus. The results also showed that the frankincense powder has cytotoxic activity and this activity is strong on HepG-2 human cancer cell lines compared to the positive control (doxorubicin), however, it is less activity on the human breast adenocarcinoma (MCF-7). The IC50 values of the frankincense powder were 7.8 and 33.9 µM, respectively, while doxorubicin values were 10.3 and 28.5 µM, respectively. The results of the sensory evaluation showed that water extracts of the frankincense can be added to guava nectar at concentrations up to1%.It can be concluded that it is possible to mix aqueous extracts of the frankincense with guava nectar to obtain a product with a pleasant taste, color, and aroma and having also the advantages of frankincense.

Nutritional and physicochemical characteristics of purple sweet corn juice before and after boiling.

Sweet corn juice is becoming increasingly popular in China. In order to provide valuable health-related information to consumers, the nutritional and physicochemical characteristics of raw and boiled purple sweet corn juices were herein investigated. Sugars, antinutrients, total free phenols, anthocyanins, and antioxidant activity were analyzed by conventional chemical methods. The viscosity and stability of juices were determined by Ubbelohde viscosity meter and centrifugation, respectively. Boiling process could elevate viscosity, stability and sugar content, and reduce antinutrients, total free phenols, anthocyanins, and antioxidant activity in corn juice. In addition, short time boiling efficiently reduced the degradation of anthocyanins during subsequent refrigeration. The content of amino acids, vitamin B1/B2 and E were detected by High Performance Liquid Chromatography. Gas Chromatography Mass Spectrometry was used for the analysis of fatty acids and aroma compounds. Several aroma compounds not previously reported in corn were identified, including 1-heptanol, 2-methyl-2-butenal, (Z)-3-nonen-1-ol, 3-ethyl-2-methyl-1,3-hexadiene, and 2,4-bis(1,1-dimethylethyl)phenol. Interestingly, the boiling process had no apparent effect on the amino acids profile, but it caused a 45.8% loss of fatty acids in the juice by promoting the retention of fatty acids in the corn residue. These results provide detailed information that could be used for increasing consumers' knowledge of sweet corn juice, further development of sweet corn juice by food producers, and maize breeding programs.

VIABILITAS Lactobacillus sp F213 PADA MINUMAN RICE JUICE (Oryza sativa) SELAMA PENYIMPANAN SUHU DINGIN (4°C)

Lactobacillus sp F213 (LbF213) is a lactic acid bacteria isolated from a healty infant feces, which has been proven as a probiotic bacteria because it is resistant to low pH, bile salts, digestive enzymes, able to survive and colonize the intestine, and prevent infection from E.coli pathogens.This study was conducted to know the viability of Lactobacillus sp F213 probiotic bacteria in rice juice during cold storage and its effect on the characteristics of rice juice products. This study used a descriptive method in objective tests (total lactic acid bacteria test, total glucose, pH and total acid) and a complete randomized design method in the subjective test (sensory test). This study used two treatments, namely rice juice with the addition of Lactobacillus sp F213 and without the addition of probiotic bacteria which are then tested every 3 days of 0, 3, 6, 9 and 12 in cold temperature. The test results data presented in the way form of tables and figures. The results of this study indicate that the viability of Lactobacillus sp F213 to 12 days storage at cold storage temperatures. The addition of Lactobacillus sp F213 also tends not to affect the characteristics of rice juice during storage either from the results of pH, total acid and total glucose and from sensory characteristics such as color, aroma, taste and overall acceptance.&#x0D; Keywords: probiotics, rice juice, viability, Lactobacillus sp F213

Pengembangan Produk Minuman dari Daging Buah Manggis (Garcinia mangostana L.) Beku

Mangosteen peel extract is manufactured as nutraceutical with high antioxidant properties. The industry does not process the flesh of the mangosteen fruit yet. The aim of this research was to study the formulation of ready to drink (RTD) mangosteen fruit juice and the stability of its product during storage. The RTD was processed with a hot fill protocol. The organoleptic liking rate of three fruit juice formulas was 5.36 to 5.74 on a scale of 7. The selected formula consisted of fruit pulp and water in the ratio of 1:2.33 or 300:700 g, sugar 70 g, dark red synthetic colorant 0.0680 g, artificial mangosteen flavoring 2.0 g, CMC 0.25 g, ascorbic acid 0.25 g, and sodium benzoate 0.10 gin the total weight of the mangosteen fruit juice of 1 000 g. The physicochemical characteristics (pH, viscosity and total soluble solid) of mangosteen fruit juice decreased during storage. The microbiological characteristic of raw mangosteen pulp and its RTD complied with BSN standard (2014) for fruit juice products.

Genetic analysis of exotic germplasms of pomegranate (Punica granatum L.)

Twenty exotic pomegranate (Punica granatum L.) germplasms were studied to determine the genetic parameters to understand the usefulness of genotypes in the breeding program. Forty characteristics were measured in fruits, arils, leaves, and flowers, as well as juice characteristics including, total soluble solids, titratable acidity, sugars, anthocyanin, and phenols. Analysis of variance establishes that among all the parameters analyzed, a significant genetic difference was present for yield and yield attribution traits of the studied pomegranate germplasm. All plants were grouped into five clusters among them Green Globe and Hakubotan were most distinct from others. Saharnyi, Orange, Ovadan, Nusai, Kaim-anar, Al-Sirin-Nar, 20090265, Eve and Sogdiana may be used as one of the parent with another parent Green Globe for getting better recombinants by hybridization method. The presence of significant inter-cluster variations revealed that hybridization program could be useful for the development of better plant type by using this pomegranate germplasms. Factor analysis exhibits that fruit weight shown to have the highest different value in the tested pomegranate germplasms so that this trait can be used for the separation and selection of pomegranate germplasms.

Effects of high-pressure processing and thermal pasteurization on quality and microbiological safety of jabuticaba (Myrciaria cauliflora) juice during cold storage.

The aims of this study were to investigate the effects of high-pressure processing (HPP) on jabuticaba juice characteristics including microbial levels, phenolic compounds, antioxidant activity, and physicochemical properties during 28days of storage at 4°C and to perform a sensory evaluation. Juice samples were pressurized at 200, 400, or 600MPa for 5min. During thermal processing, juice was treated in a water bath at 90°C for 60s. Elevated aerobic plate counts, coliforms, psychrotrophs and yeasts/molds, were not detected in the HPP-400, HPP-600, or thermal-processed (TP) juices and further cold storage showed at least a shelf life of 28days at 7°C. All HPP-treated juice had significantly higher antioxidant capacities, higher total phenolic, flavonoid, and monomeric anthocyanin content, and lower browning degrees, compared with the TP. The soluble solid content, titratable acidity and pH were not significantly different in the HPP-400, HPP-600, and TP after 28days. The ΔE values were significantly increased in all juice samples. Sensory analysis indicated that the HPP-treated juices had higher acceptance and lower bitter perception. In conclusion, HPP treatments above 400MPa were effective in ensuring microbiological safety, maintaining the overall quality parameters, extending the shelf life, and achieving consumer acceptance.

Screening of Saccharomyces cerevisiae: A Strategy to Enhance Flavour of Jujube Liquor

The main objective of this study was to isolate newly indigenous yeast strains from the fermentation of jujube liquor. 19 isolated yeast strains were obtained by spontaneous solid-state fermentation and flavour characteristics of the fermented jujube juice were also compared from above selected strains. 3 strains (JM-3, JM-13, JM-17) were screened out and identified as Saccharomyces cerevisiae (S. cerevisiae) by molecular identification. Tolerance tests for glucose, temperature, pH and alcohol of three yeast stains were compared. The result showed that the glucose tolerance of JM-3 was better those of JM-13 and JM-17, the temperature and pH tolerance were similarities in three yeast strains and the alcohol tolerance of JM-13 was better those of JM-3 and JM-17. Jujube juice was used as medium for single and mixed-culture fermentation with commercial S. cerevisiae G-1. All the important aroma compounds were detected in jujube juice fermented with JM-13+G-1 and JM-13 had an excellent potential starter for jujube liquor production.