Degree Of Ripeness Research Articles

Compostos fenólicos em hortaliças cultivadas nos sistemas convencional e orgânico: uma revisão

The technique of organic food production has spread among consumers based on agro-ecological principles and conservation of natural resources. Many studies have found that organically produced foods tend to have lower nitrate content, higher vitamin C content, dry matter, and antioxidant compounds. The antioxidant properties in foods are directly related to the presence of phenolic compounds, especially phenolic acids and flavonoids. However, with respect to the nutritional quality for most nutrients, to date, there is no consensus on the superiority of organic foods compared to conventional ones. This review provides an overview of the main research related to the content of phenolic compounds in vegetables in conventional and organic cultivation. According to scientific research, there are several factors that may contribute to the content of phenolic compounds in vegetables, such as the cropping system, soil composition, genetic factors, environmental conditions, nitrogen availability, amount of irrigation and nutrients received, as well as the variety of the plant and its degree of ripeness. Organic vegetables have an enormous potential for technological innovation, since there is a need to maintain these important compounds for health, without detriment to the pleasant taste expected by the population.

Investigation of accelerations of branch shaking and walnut fruit separation

Purpose. Improvement of the efficiency of technical means for shaking walnut fruits due to the rationale for the marginal accelerations of branch shaking and fruit separation. Methods. The basic principles of conducting a field experiment using modern measuring equipment for measuring acceleration in the tree crown, as well as methods of planned experiment and statistical data processing were used. Results. The acceleration of the skeletal branches shaking at the point of capture, the acceleration of fruit separation and the values of the coefficient of transfer of accelerations from the place of application of the exerting force to the point of suspension of the fetus are investigated. The separation of the fruits from the branches occurs due to the force caused by the oscillation of the points of suspension of the fruits, in the process of transmission to the skeletal branches of the first or second orders of excitatory effort. In these circumstances, the point of suspension of the fetus receives marginal acceleration, which breaks the fruit with or without fertilization in the case of full maturity. The acceleration of the separation and shaking of nuts in fertilization are 3.5 and 4.5 times higher, respectively, than for nuts without fertilization. The transfer of accelerations from the place of application of the force of effort is carried out on the crown of the skeletal branch and is characterized by the coefficient of transfer of accelerations. This coefficient largely depends on the placement of the fruit in the crown relative to the location of the transfer of the force and the size and mass parameters of the elements of the skeletal branches (branches of different orders). The acceleration of the separation and shaking of the fruit with open and closed fertilization was established. Conclusions. The acceleration of the separation and shaking of walnuts depends on the degree of ripeness of the fruit, the size parameters of the skeletal branches and the distance of the capture of the branch the diameter of the skeletal branch at the base and the place of application of the force of the force. For fruits with fertilization, the acceleration of separation and shaking are 189.4–255.7 m/s2 and 164.3–349.4 m/s2, respectively, and for nuts in open fertilization – 51.91–68.1 m/s2 and 45.76–72.76 m/s2. The coefficient of acceleration depends on the location of the fruit in the crown relative to the location of the transfer of the force and size-mass parameters of the elements of the skeletal branches (branches of different orders). Both attenuation and acceleration gain were established, which is indicated by the transmission coefficient, which is fixed in the range of 0.59–1.41. Keywords: walnuts, fruit skeletal branch, acceleration, shaking of fruits, separation of fruits, coefficient of transmission of accelerations

Production of split table olives of the Cobrançosa cultivar: a kinetic study of the fermentation profile

The aim of this study was to evaluate the effect of the Cobrancosa cultivar olive ripeness on the physicochemical parameters and model their progression profile throughout the fermentation period. Green and turning color olives undertook fermentation due to fruit and environmental microbiota resulting in final brines with the required acidity values and absence of coliforms, Escherichia coli, Salmonella and Listeria monocytogenes. The Monod model was used to explain the changes of aW, total acidity and total phenolic content in the brines, and the same kinetic with inhibition was fitted to the changes of reducing sugar concentration in the brines. The inverse power model was adjusted to salt content in brines, aW, total acidity, reducing sugars and total phenolic content in the olives. The Naperian logarithmic function was fitted to the changes of the surface color parameter (− a/b) of the fruits. For both olives, the models adjusted to the experimental data were the same, showing a similar trend in the physicochemical profiles, probably due to the previously fruit splitting, which promotes nutrients diffusing into the brines and the influx of salt into the olives during fermentation. However, different model parameters were estimated, depending on the ripeness degree, namely for total acidity, reducing sugars and total phenolic content of the brines, showing lower nutrients diffusion rates from the unripe olive pulp, through the skin into the brine, due to the hardness of the cell wall structures in this maturation stage.

Analysis of Quality of Blueberry Syrup Produced in Different Processes

In this experiment, blueberry syrup was prepared from ‘O’Neal’ blueberry using the optimized hot impregnation method. The sensory quality of blueberry syrup produced in different processing and from three degrees of ripeness was measured, as well as the sensory evaluation on blueberry syrup comprehensive was performed. The results showed that the quality of the blueberry syrup using ripe fruit was the best, and the quality of the blueberry syrup adding cocktail was higher than that syrup adding citric acid.

Application of 1-methylcyclopropene in fruit of five apple cultivars grown in Serbia

Fruits of five apple cultivars were treated using 1-methylcyclopropene (1-MCP or SmartFreshTM) after cropping and were stored at normal atmosphere 2 ± 0.5 °C, 90 ± 5% relative humidity (RH) and 20.9 kPa O2 + <0.5 kPa CO2. Fruit firmness was assessed at three periods: 7 d after storing, 120 d after storing and 30 d after the second assessment and storing at room temperature. Contents of K in all of the cultivars and in all years of study varied within the average values between 1390.5 and 2028.0 mg kg-1, while the Ca content varied between 21.7 and 59.5 mg kg-1. The K:Ca ratio was the lowest in cultivar ‘Granny Smith’ (24.0) and the highest in ‘Redchief’ (99.1). Application of 1-MCP made the strongest impact on fruit firmness of the cultivars ‘Granny Smith’ and ‘Idared’ in all measuring periods. Cultivars ‘Redchief’, ‘Cadel’ and ‘Morrens Ionagored’ responded well to the application of 1-MCP in the storage conditions, whereas the effect of its application influenced conservability of the fruits stored at room temperature except in fruits of the cultivar ‘Morens Jonagored’. Application of 1-MCP made an important effect on the preservation of fruit firmness, all in accordance with the degree of ripeness of the fruits subjected to the treatment and the contents of K, Ca and K:Ca ratio. This study indicates that the use of 1-MCP treatment in post harvest handling of apples is promising for maintaining the freshness and quality of fruits.

Bioactive Compounds and Antioxidant Capacity of Rosa rugosa Depending on Degree of Ripeness.

Maturity stage affects the bioactive compounds as well as the antioxidant capacity in the fruit. This study was designed to identify and quantify carotenoids, as well as to evaluate vitamin E, vitamin C, antioxidant capacity and total phenolic compounds of Rosa rugosa hips at different degrees of ripeness. HPLC (high performance liquid chromatography) analysis showed different types of carotenoids at different stages of maturity of R. rugosa hips with significant differences (p ˂ 0.05), where the maximum concentration was observed at late harvesting. In the hips investigated, only α-tocopherol was detected, the maximum concentration of both vitamin E and vitamin C was obtained in the orange hips with significant difference (p ˂ 0.05). On the other hand, the highest hydrophilic and lipophilic TEAC (Trolox equivalent antioxidant capacity) values, as well as total phenolic contents, were determined in the mature hips (red colour) with significant difference (p < 0.0001) and (p < 0.001) respectively, whereas ORAC (oxygen radical absorbance capacity) showed lower activity in the mature hips with significant difference (p ˂ 0.05). Late harvesting is recommended if a high content of carotenoids is desired, while harvesting should be carried out earlier if a higher vitamin E and vitamin C content is desired, which in turn affects the antioxidants capacity.

Effects of cooking bananas on their antioxidant components

In Japan, the per capita consumption of fruits remains constant, and bananas rank first in annual consumption. They are commonly stored under controlled temperature and humidity conditions for postharvest ripening. Recent studies reported that the physiological effects of bananas vary with the degree of ripeness, suggesting the potential application of such a variety of effects. The consumption of foods with potent antioxidant properties has been linked to disease prevention. Exhibiting marked antioxidant properties compared with other ordinary food items, bananas can be regarded as a beneficial food for health, yet components responsible for their antioxidant effects have not been fully characterized. Although the fruit is often eaten raw in Japan, cooked bananas are also used as an ingredient in confectionery and other food items. However, changes in their antioxidant activities after heat-processing remain to be elucidated. Therefore, we conducted this study to characterize the antioxidant components of bananas and examine changes in their antioxidant activities after heating. A sample of banana flesh was extracted with methanol, from which alcohol-insoluble solids (AIS) were collected. The DPPH radical-scavenging activity of the banana AIS was markedly higher than that of apple AIS, and the activity increased in a concentration-dependent manner. Bananas contained a markedly higher level of proanthocyanidins than apple. Assessment of the effects of different heating temperatures (25, 60, and 100°C) on the banana AIS showed that the water-soluble extract exhibited higher DPPH radical-scavenging activity when heated at a higher temperature, suggesting that cooking may enhance the antioxidant effects of bananas.

Effect of Color and Contrast of Highbush Blueberries to Host-Finding Behavior by Drosophila suzukii (Diptera: Drosophilidae).

Drosophila suzukii Matsumara (Diptera: Drosophilidae) has become a serious pest in soft-skin fruits and berries, infesting both ripe and ripening fruits. Crop damage in highbush blueberry has been particularly severe. During blueberry fruit development, fruits of various degrees of ripeness are present simultaneously. In addition, foliage color changes as the season progresses. We investigated the influence of blueberry fruit and leaf color on host-finding behavior in D. suzukii. Opposing shifts between reflectance spectra of ripening fruits and senescing leaves increased contrast between ripe fruit and senesced foliage. Developmental changes in contrast between fruit color and leaf color may act as a visual contextual cue in finding suitable host fruits. Opposing shifts in reflectance spectra of ripening fruits and senescing leaves increased the contrast between ripe fruit and senesced foliage. These opposing changes in color may contribute to the attractiveness of blueberry fruit as a late season host for D. suzukii.

Study of encapsulation parameters to improve content of lycopene in tomato (Solanum lycopersicum L.) powders

The aim was to examine conditions of convective drying and spray-drying to improve preservation of lycopene content in tomatoes. The weight, size, colour, pH and °Brix values were evaluated in fresh fruit (FF) and colour (L, a, b), hue, and chrome indices were analysed from dried tomatoes, too. Tomato paste was dried (40, 50, 60, and 80 °C with times of 540, 390, 270, and 240 min) under convection conditions and pulverized. In the encapsulation treatments core material with tomato powders of 50, 60, and 70%, shell solution of maltodextrin/gum arabic 1:1, flow rate of 4, 6, 9, and 12 ml min–1, and inlet air T of 160, 170, and 180 °C were used. The physicochemical properties of FF corresponded to a degree of ripeness for consumption. The a, a/b, and hue values of dried tomatoes at 50 °C significantly correlated to red colouring and higher lycopene content (47.98±1.49 mg/100 g). The encapsulation with 50% and 60% of tomato powders, 170 °C and 9 ml min–1 treatments increased lycopene contents to 10.41 mg/100 g, 10.20 mg/100 g, and 11.51 mg/100 g, respectively. The results demonstrated that the physicochemical and functional properties were influenced by drying conditions, providing useful information for increasing the stability of lycopene in dried tomatoes.

Ripeness indexes and physicochemical changes of papaya ( Carica papaya L. cv. Maradol) during ripening on-tree

Abstract The degree of ripeness of fruits is a determining factor for consumption, marketing, and minimal processing. The aim of this study was to establish ripeness stages of papaya (Carica papaya L. cv. Maradol) by describing the physicochemical changes and the relationships between different ripeness indexes during ripening stages on-tree (RST). Papayas from physiological (RST1) to consumption (RST5) ripeness, with three intermediate (RST2, RST3 and RST4) stages, and over-ripe fruits (ORF) were selected by visual color perception and days after anthesis. Physicochemical changes such as epicarp color, total soluble solids (TSS), mesocarp firmness (MF), moisture content, pH, and titratable acidity (TA) and sugar-acid ratio were determined. Multiple comparisons between stages were performed and the significance were determined by Tukey test (p ≤ 0.05). The relationship between color parameters, TSS, and MF was determined by Pearson correlation coefficient from RST1 to RST5. Parameters as L*, a*, b*, C*, and TSS values linearly increased during ripening; conversely, h° decreased as a result of color change from green to orange-red. Mesocarp firmness non-linearly decreased due to gradual softening of fruit tissues, it was higher at early stages and similar between later stages. Additionally, pH and TA values increased when ripening was developed. Fruits showed no significant changes (p ≤ 0.05) in moisture content indicating continuous water supply while fruits were still on-trees. TSS content and MF can be calculated (high R2 coefficient) by considering maximum and minimum h° values in each RST. The high correlation showed between ripeness indexes allowed to establish model equations for destructive tests values such as TSS and MF with nondestructive test such as CIEL*a*b* and CIEL*C*h° scales. Papayas on tree can be selected and harvested with quantitative parameters at desired ripeness while the ripening process elapses.

Non-Destructive Oil Palm Fresh Fruit Bunch (FFB) Grading Technique Using Optical Sensor

This research discover the uniqueness of physical and optical characteristics of the oil palm Fresh Fruit Bunches (FFB). The goal is to determine the level of ripeness of the oil palm FFB by creating a non-destructive and real-time oil palm FFB grading systems. This grading system are a solution to automate the current grading process in order to provide more accurate and reliable results. Apart from that, the costs, labor and time consume will also be reduced. In Malaysia, the grading of oil palm FFB are still performed manually by observing the surface color as the main quality attribute. This project explore the chlorophyll content in oil palm and use its characteristic as a level selector to classify the degree of oil palm FFB ripeness. In this case, the level of ripeness are divided into three categories which is unripe, ripe and over-ripe. There are several phases involve in the non-destructive oil palm FFB grading system using optical sensor. First phase is the determination of reflectance data for all three classes of the oil palm FFB. This will be determine by using a light sources with 670 nm wavelength. The light sources will emitted a projection of light that will illuminate the skin of the oil palm FFB. The reflected light will be received by the optical sensor and the reflectance value are obtain. Last phase is the analysis of the data obtained by using statistical analysis. The expected outcome of this project is to study and understand the process of using LED and optical sensor as the data collecting method to determine the level of ripeness of the oil palm FFB.

Non-destructive monitoring of apple ripeness using an aldehyde sensitive colorimetric sensor

We developed an on-packaging colorimetric sensor label that can detect the aldehyde emission of apples based on Methyl Red. The sensor label was constructed using printable inks on paper medium and relied on the change in basicity caused by the nucleophilic addition reaction between aldehyde and hydroxide via the Cannizzaro reaction. The sensor can be used to detect aldehyde in solution and vapor. Sensitivity and stability toward changes in humidity were achieved by altering the concentration of OH−. Under exposure to ripening apples, the label changed color from yellow to orange, and then to red. The degree of ripeness was estimated by a sensory test and texture analysis. The color change of sensor label had showed a similar tendency to the changes in the parameters of the sensory test, soluble solid content, and hardness. Therefore, the sensor label can be used for real time on-package ripeness monitoring of apples during their shelf life.

The Effect of Varieties and Degree of Ripeness to Vitamin C Content in Tomato Fruits

Abstract Nine selected varieties of tomatoes were grown in field experiments in order to follow up changes in the content of vitamin C, depending on the degree of the fruit ripeness. Vitamin C content of green fruit ranged from 6.74 mg (Denár) to 10.23 mg (Salus). The mean value for the varieties in the green state was 8.66 mg.100 g−1. The value of vitamin C in the semi-mature tomatoes ranged from 11.34 mg (Denár) to 14.95 mg (Darinka). The mean value for all varieties was 12.89 mg. 100 g−1. The lowest content of vitamin C was found in consumer (red) ripening tomato varieties Šejk (16.03 mg), Denár (16.32 mg) and Zámčan (16.80 mg) and the highest content of vitamin C in varieties Salus (19.43 mg) and Darinka (19.26 mg). The mean value for the nine varieties was 17.70 mg.100 g−1. In the botanical (overripe) maturity, we recorded the highest vitamin C content in the variety Salus (21.51 mg. 100 g−1). The highest increase in vitamin C was also recorded at the variety Darinka, where we registered the content of 21.32 mg.100 g−1. The lowest vitamin C content in botanical ripeness was observed in the variety Zámčan (19.44 mg.100 g−1). The average amount of vitamin C marked 20.26 g mg.100−1. The results can be concluded that the level of vitamin C is increasing by the gradual ripening of the fruits.

Visually suboptimal bananas: How ripeness affects consumer expectation and perception

One reason for the significant amount of food that is wasted in developed countries is that consumers often expect visually suboptimal food as being less palatable. Using bananas as example, the objective of this study was to determine how appearance affects consumer overall liking, the rating of sensory attributes, purchase intention, and the intended use of bananas. The ripeness degree (RD) of the samples was adjusted to RD 5 (control) and RD 7 (more ripened, visually suboptimal). After preliminary experiments, a total of 233 participants were asked to judge their satisfaction with the intensity of sensory attributes that referred to flavor, taste, and texture using just-about-right scales. Subjects who received peeled samples were asked after tasting, whereas subjects who received unpeeled bananas judged expectation and, after peeling and tasting, perception. Expected overall liking and purchase intention were significantly lower for RD 7 bananas. Purchase intention was still significantly different between RD 5 and RD 7 after tasting, whereas no difference in overall liking was observed. Significant differences between RD 5 and RD 7 were observed when asking participants for their intended use of the bananas. Concerning the sensory attributes, penalty analysis revealed that only the firmness of the RD 7 bananas was still not just-about-right after tasting. The importance that consumers attribute to the shelf-life of food had a pronounced impact on purchase intention of bananas with different ripeness degree. In the case of suboptimal bananas, the results demonstrate a positive relationship between the sensory perception and overall liking and purchase intention. Convincing consumers that visually suboptimal food is still tasty is of high relevance for recommending different ways of communication.

Fractionation using adsorptive macroporous resin HPD-600 enhances antioxidant activity of Gnetum gnemon L. seed hard shell extract.

In this study, antioxidant activities and identification of the bioactive substances in Gnetum gnemon L. (Gg) seed hard shell were evaluated. The seed of Gnetum gnemon L., an Indonesian native plant, is commonly consumed as a vegetable or further processed as cracker. Isolated substances from Gnetum gnemon seed are mainly stilbenoid derivatives which show potent antioxidant, tyrosinase inhibitor, and antimicrobial activities. Nevertheless, the antioxidant activity of its crude extract is still considered weak. In this study, an effort was made to improve antioxidant potency by fractionation using macroporous adsorptive resin (MAR). This fractionation successfully enhanced antioxidant activity of red Gg seed hard shell extract with efficient adsorption contact time within 30min. Antioxidant activity of fractions 25-75% v/v ethanol increased three- to sevenfold as compared to crude extract and more importantly resulted in dry product which was easier for further processes. Identification of bioactive compounds in Gg seed hard shell extract with different degrees of ripeness was also performed by HPLC and confirmed the presence of Gnetin C, resveratrol, and other stilbenoid derivatives. These other stilbenoid derivatives could be the main substances contributing in antioxidant action with lower IC50 as compared to both Gnetin C and resveratrol. In summary, fractionation process using MAR HPD-600 reduced unnecessary sugar molecules from red Gg seed hard shell extract hence resulting to fraction with strong antioxidant activity.

Process improvement for mechanical extraction of low-viscosity clear banana juice

Low-viscosity clear banana juice is traditionally produced using a rudimentary mechanical process of kneading a mixture of ripe high-tannin banana and grass. The aim of this study was to come up with a new efficient and hygienic process that does not require use of grass. According to a new process, peeled ripe high-tannin Pisang Awak banana fingers were mashed in a blender, without addition of grass, until pulp agglomeration occurred. The mashed pulp was pressed to separate clear banana juice. The process successfully produced clear banana juice with low-viscosity (1.85 × 10-3 Pa.s), high content of dissolved solids (27 - 28°Brix), and average density of 1120 kg.m-3. Juice yield increased with mashing time up to 60% (w/w), and degree of ripeness until fruit colour was mostly yellow, but juice extraction failed for overripe banana. Condensed tannins decreased with ripening and juice extraction was possible as long as condensed tannin concentration was above 0.68% (w/w) of peeled banana. Therefore, low-viscosity clear banana juice can be produced in a more hygienic condition using the new process. Key words: Clear banana juice, Pisang Awak, mechanical banana juice extraction, condensed tannins.

Penentuan Kematangan Buah Salak Pondoh Di Pohon Berbasis Pengolahan Citra Digital

Because there is no a system based on Digital Image Processing to determine the degree of ripeness of Salak Pondoh (Salacca zalacca Gaertner Voss.) on tree, then this study has attempted to implement such a system. System was built with consists of several sub-processes. First, the segmentation process, the system will perform a search of pixels alleged pixels salak pondoh, by utilizing the features of color components r, g, b, and gray of each pixel salak pondoh then calculated large the dissimilarity ( Euclidean Distance ) against values of data features , , , and comparison. If the value of dissimilarity less than the threshold value and is also supported by the neighboring pixels from different directions has a value of dissimilarity is less than a threshold value, the pixel is set as an object pixel, for the other condition set as background pixels. For the next, improvements through an elimination noise stage and filling in the pixels to get a perfect binary image segmentation. Second, classification, by knowning the mean value of R and V of the entire pixel object, then the level of ripeness salak pondoh can be determined by using the method of classification backpropagation or k -Nearest Neighbor. From the test results indicate that the success of the system by 92% when using a backpropagatioan classification algorithm and 93% with k-Nearest Neighbor algorithm.

Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition

The aim of this study was to compare quality changes and compositional characteristics (fatty acids, total phenols, sensory profile) during 12 months storage of Buža and Istarska bjelica cv. virgin olive oils clarified by filtration at an industrial scale (filter press equipped with cellulose filters) and those clarified by natural sedimentation and decantation, as well as the influence of filtration of virgin olive oils on sterols and triterpene dialcohols composition. There were no significant differences in hydrolytic deterioration and sensory scores during the whole storage period between filtered and naturally sedimented oil samples. After 6 months, natural sedimentation was more favorable as regards delaying of oxidative deterioration, while filtration provided a more stable sensory profile. As regards total phenols the impact of the clarifying procedure was dependent on cultivar and fruit ripeness degree and it was more emphasized than the impact of storage. Filtration slightly affected the fatty acids composition, but natural sedimentation and decantation had no effect on it. Nevertheless, filtration did not compromise the confirmation of virgin olive oil authenticity according to the fatty acid composition, as well as according to sterols and triterpene dialcohols.

Effect of Sunlight and Shade on N orisoprenoid Levels in Maturing Weisser Riesling and Chenin blanc Grapes and Weisser Riesling Wines

The effect of sunlight, shade and degree of ripeness on potentially volatile C13-norisoprenoid concentrations in Weisser Riesling grapes and wines and in Chenin blanc grapes, was investigated. Norisoprenoids were released from their bound forms by acid and enzymatic hydrolysis. With few exceptions, norisoprenoid concentrations were significantly higher in sun-exposed grapes than in shaded grapes. Significant increases in norisoprenoid concentrations were observed with an increase in ripeness. Microclimatic conditions during grape ripening for the production of Weisser Riesling wine with a potential to form lower concentrations of TDN during ageing are proposed.

Optimization of the fermentation conditions of musts from Pedro Ximenez grapes grown in Southern Spain. Production of higher alcohols and esters

Musts from Vitis vinifera Pedro Ximenez grapes with sugar contents of 191, 241, 300 and 342 g/l were fermented at controlled temperatures of 15, 20, 25 and 30°C. The fraction of higher alcohols and esters was determined by GLC in a capillary column. By variance analysis significant differences (p~0,01) were obtained in the production of isoamyl alcohols and 2-phenylethanol at the different fermentation temperatures, while the hexanol-1 content was found to depend on the degree of ripeness of the grapes. Only the contents in 2-phenylethyl acetate and ethyl octanoate among the esters assayed were found to depend significantly on the fermentation temperature, and only that of hexyl acetate was found to depend on the degree of ripeness (p~0,01). Taking into account the production of ethanol, higher alcohols and esters, the best results were obtained at fermentation temperatures between 20° and 25°C, for both white table wines (12% v/v ethanol) and sherry type fine wines (15% v/v ethanol).