Different Stages Of Ripening Research Articles

Characterising the Nutritional and Alkaloid Profiles of Tarwi (Lupinus mutabilis Sweet) Pods and Seeds at Different Stages of Ripening

Tarwi (Lupinus mutabilis Sweet) is a key crop for Andean indigenous communities, offering proteins and fats. Both the pods and seeds of tarwi are consumed, either in their tender (immature) state or as dried, fully ripe seeds. Tarwi, like other Lupinus species, contains high alkaloid levels in its fruits and seeds that must be removed before consumption. This study evaluated the fat, protein, fibre, and alkaloid contents of four cultivars at five maturity stages ranging from 180 to 212 days after sowing. Samples of the pods and the seeds were analysed to determine their colour and protein, crude fibre, fat, and alkaloid contents. The results showed that while the protein concentration in the pods decreased as the fruits matured, the protein content in the seeds increased, reaching approximately 41%. Moreover, the pods exhibited a significant decrease in alcohol content, with the values dropping below 1% at the senescent (dry) stage for all the cultivars. In contrast, the alkaloid levels in the seeds remained stable from 196 days after sowing in the Guaranguito, Andean, and Ecuadorian cultivars, with concentrations around 4%. The present study showed that as the pods matured, their overall protein content decreased, while their seed protein content increased to around 41%. The alkaloid levels in the pods dropped below 1% in the dry stage, while the seed alkaloid levels remained stable at around 4% in the Guaranguito, Andean, and Ecuadorian cultivars after 196 days. However, in the Peruvian cultivar, the alkaloid content remained constant starting from 188 days after sowing, with concentrations just over 3%. This result suggests that as the pods mature, their alkaloid content decreases, while the alkaloid levels in the seeds stabilise from around 188 to 196 days after seeding. Consequently, the alkaloid contents found in the seeds likely originate from other aerial parts of the plant and are not significantly increased by the pods.

Persulfidome of Sweet Pepper Fruits during Ripening: The Case Study of Leucine Aminopeptidase That Is Positively Modulated by H2S.

Protein persulfidation is a thiol-based oxidative posttranslational modification (oxiPTM) that involves the modification of susceptible cysteine thiol groups present in peptides and proteins through hydrogen sulfide (H2S), thus affecting their function. Using sweet pepper (Capsicum annuum L.) fruits as a model material at different stages of ripening (immature green and ripe red), endogenous persulfidated proteins (persulfidome) were labeled using the dimedone switch method and identified using liquid chromatography and mass spectrometry analysis (LC-MS/MS). A total of 891 persulfidated proteins were found in pepper fruits, either immature green or ripe red. Among these, 370 proteins were exclusively present in green pepper, 237 proteins were exclusively present in red pepper, and 284 proteins were shared between both stages of ripening. A comparative analysis of the pepper persulfidome with that described in Arabidopsis leaves allowed the identification of 25% of common proteins. Among these proteins, glutathione reductase (GR) and leucine aminopeptidase (LAP) were selected to evaluate the effect of persulfidation using an in vitro approach. GR activity was unaffected, whereas LAP activity increased by 3-fold after persulfidation. Furthermore, this effect was reverted through treatment with dithiothreitol (DTT). To our knowledge, this is the first persulfidome described in fruits, which opens new avenues to study H2S metabolism. Additionally, the results obtained lead us to hypothesize that LAP could be involved in glutathione (GSH) recycling in pepper fruits.

Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation.

Cocoa tree plantations aim to harvest grains found in the cob to produce cocoa and chocolate. There has been a growing interest in valorizing the secondary components of the cocoa fruit, such as the peel, placenta, and mucilage/pulp, as valuable sources of nutrients for healthy food preparation. In other words, by-products derived from these raw materials are an exploitable source of nutrients in the preparation of healthy food. In the present study, two varieties of cocoa, National Cocoa Fino de Aroma (NCFA) and Colección Castro Naranjal 51 (CCN-51), were evaluated and harvested during both dry and rainy seasons. This evaluation was based on the profiling of the cob, peel, grain, placenta, and mucilage in different stages of ripeness (underripe, ripe, and overripe). Also, from the ripe raw material, a fermented beverage prototype was developed, such as kombucha, with different concentrations of mucilage (40, 60, 80, and 100 g/L). Physicochemical analyses, such as acidity, °Brix, pH, moisture, ash, protein, fat, fiber, vitamins, sugars, and polyphenols of the raw mucilage material and acidity, °Brix, and pH values of the fermented kombucha, were carried out. The best performances were obtained with the CCN-51 variety in the rainy season. Among the fermented drink panelists, the CN40 treatment (Nacional Mucilage + 40 g/L of sugar) received the highest acceptability and was considered the best. Given its efficiency, nutritional content, and potential applications, this product presents a promising strategy to address Sustainable Development Goals related to zero hunger, health and well-being, and climate action.

Strawberry Detection and Ripeness Classification Using YOLOv8+ Model and Image Processing Method

As strawberries are a widely grown cash crop, the development of strawberry fruit-picking robots for an intelligent harvesting system should match the rapid development of strawberry cultivation technology. Ripeness identification is a key step to realizing selective harvesting by strawberry fruit-picking robots. Therefore, this study proposes combining deep learning and image processing for target detection and classification of ripe strawberries. First, the YOLOv8+ model is proposed for identifying ripe and unripe strawberries and extracting ripe strawberry targets in images. The ECA attention mechanism is added to the backbone network of YOLOv8+ to improve the performance of the model, and Focal-EIOU loss is used in loss function to solve the problem of imbalance between easy- and difficult-to-classify samples. Second, the centerline of the ripe strawberries is extracted, and the red pixels in the centerline of the ripe strawberries are counted according to the H-channel of their hue, saturation, and value (HSV). The percentage of red pixels in the centerline is calculated as a new parameter to quantify ripeness, and the ripe strawberries are classified as either fully ripe strawberries or not fully ripe strawberries. The results show that the improved YOLOv8+ model can accurately and comprehensively identify whether the strawberries are ripe or not, and the mAP50 curve steadily increases and converges to a relatively high value, with an accuracy of 97.81%, a recall of 96.36%, and an F1 score of 97.07. The accuracy of the image processing method for classifying ripe strawberries was 91.91%, FPR was 5.03%, and FNR was 14.28%. This study demonstrates the program’s ability to quickly and accurately identify strawberries at different stages of ripeness in a facility environment, which can provide guidance for selective picking by subsequent fruit-picking robots.

Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening

The aim of this research was to find out the effect of different combinations of starter and non-starter cultures on the proteolysis of Castellano cheese during ripening. Four cheese batches were prepared, each containing autochthonous lactobacilli and or Leuconostoc, and were compared with each other and with a control batch, that used only a commercial starter. To achieve this, nitrogen fractions (pH 4.4-soluble nitrogen and 12 % trichloroacetic acid soluble nitrogen, polypeptide nitrogen and casein nitrogen), levels of free amino acids and biogenic amines were assessed. Texture and microstructure of cheeses were also evaluated. Significant differences in nitrogen fractions were observed between batches at different stages of ripening. The free amino acid content increased throughout the cheese ripening process, with a more significant increase occurring after the first 30 days. Cheeses containing non-starter lactic acid bacteria exhibited the highest values at the end of the ripening period. Among the main amino acids, GABA was particularly abundant, especially in three of the cheese batches at the end of ripening. The autochthonous lactic acid bacteria were previously selected as non-producers of biogenic amines and this resulted in the absence of these compounds in the cheeses. Analysis of the microstructure of the cheese reflected the impact of proteolysis. Additionally, the texture profile analysis demonstrated that the cheese's hardness intensified as the ripening period progressed. The inclusion of autochthonous non-starter lactic acid bacteria in Castellano cheese production accelerated the proteolysis process, increasing significantly the free amino acids levels and improving the sensory quality of the cheeses.

Effect of Ripening and Extraction Method on the Physicochemical Properties of Pectin Extracted from Peels of Apem and Apantu Plantain Cultivars in Ghana

Fruit waste has emerged as a significant environmental issue in recent years, adding to the global burden. In Ghana, the extensive use of plantains at various stages of ripeness results in substantial waste during each processing stage, leading to disposal challenges. Interestingly, these wastes often hold considerable economic value and can be repurposed as a source of valuable raw materials or products. Given the broad range of uses for plantains and the significant pollution problems associated with their processing, finding new uses for this organic waste has become a pressing necessity. This study investigated the impact of the method of extraction and ripening stages on the physicochemical characteristics of pectin obtained from two different cultivars of plantains, namely, Apem (M) and Apantu (T), which are indigenous to Ghana. Pectin samples were extracted from different stages of ripening (matured-green (G), half-ripe (H), and full-ripe (R)) by the utilization of acidic (D) and alkaline (L) extraction methods. The analyses conducted on the extracted pectin included proximate composition and moisture content determination, assessment of mineral/elemental composition, and solubility testing. Phytochemical investigations were performed to determine the phytoconstituents present in these pectin extracts. The pectin samples were characterized by determining their equivalent weight, methoxyl and anhydrouronic acid content, and the degree of esterification. The pectin yields obtained from the samples ranged from 10.01% to 46.55%. The moisture levels of all the pectins were below 20%. All pectin samples had swelling indexes between 37.5 ± 0.01% and 185.71 ± 0.02%. The equivalent weight (EW) of the pectin samples ranged from 1351.00 ± 0.6 g/mol to 10000.00 ± 0.07 g/mol. The methoxyl content (MeO) fell within the range of 6.2 ± 0.07% to 14.88 ± 0.14%, while the anhydrouronic acid content (AUA) varied between 38.72 ± 0.28% and 86.59 ± 0.21%. The degree of esterification (DE) ranged from 81.22 ± 0.21% to 97.56 ± 0.14%. Furthermore, the result of the micronutrient and mineral analysis indicated compliance with nutritional requirements. The levels of heavy metals were also within acceptable thresholds, thereby adhering to existing regulatory requirements. These findings highlight the significance of both the extraction technique and the ripening stage on the physicochemical properties of the extracted pectins. Generally, the extracted pectins possess excellent nutritional quality and physicochemical properties, rendering them a very valuable resource that holds promising potential for use in the food and pharmaceutical sectors.

Nutritional and physicochemical potential of mangaba (Hancornia speciosa) native to the Brazilian Cerrado at different ripening stages

The Cerrado is Brazil's second largest biome and contains a complex diversity of native fruits, such as the mangaba (Hancornia speciosa), which has nutritional potential but is little explored and known by the Brazilian population. The aim of this study was to analyze the nutritional composition and physical-chemical parameters of mangaba at three different stages of ripeness (green, intermediate and ripe). The green mangaba stood out for having a larger longitudinal and transverse diameter, as well as a higher moisture and ash content, compared to the other stages of ripeness. Intermediate mangaba had a higher weight and higher total carbohydrate, lipid and vitamin C content. Ripe mangaba had a higher protein content and pH value. In general, mangaba stood out for its interesting nutrient content, such as protein and vitamin C, and low concentration of lipids, so it can be considered a good source for inclusion in the diet, contributing to the preservation of the Cerrado and the population's food security.

Modeling of Coffee Fruit: An Approach to Simulate the Effects of Compression

The flavor, aroma, and color of coffee can be changed due to mechanical damage, reducing its quality. To measure the mechanical behavior of the fruit, compression tests can be performed at different stages of ripeness. In this study, we analyzed the deformation, strain energy, and von Mises stress of coffee fruits at mature, semi-mature, and immature stages under compression forces. Compression in three directions (x, y, and z) was simulated on coffee fruit models using the finite element method. A compression support was applied in the opposite direction to the force application axis. Numerical simulations of the compression process allowed us to verify that the more mature the fruit, greater the associated mean deformation (2.20 mm mm−1, 0.78 mm mm−1, and 0.88 mm mm−1), the lower the mean strain energy (0.07 mJ, 0.21 mJ, and 0.34 mJ), and the lower the mean equivalent von Mises stress (0.25 MPa, 1.03 MPa, and 1.25 MPa), corresponding to ripe, semi-ripe, and immature fruits, respectively. These analyses not only save time and professional resources but also offer insights into how strain energy and von Mises stress affect fruits at different maturation stages. This information can guide machine adjustments to reduce coffee harvesting damages.

Lipid dynamics of 'Fenjiao' bananas (Musa ABB Pisang Awak) during post-ripening based on lipidomics analysis

Changes in cellular lipid homeostasis during ripening of ‘Fenjiao’ bananas (Musa ABB Pisang Awak) significantly affected its storage tolerance, and an in-depth understanding of the changes in cellular lipids during fruit ripening could provide more information and basic data for post-harvest quality regulation of 'Fenjiao' bananas. In this study, a comprehensive metabolomics approach was employed to annotate and characterize a total of 184 lipids, which encompassed glycerides, glycero-phospholipids, sphingolipids, and sterols. In the pulp of 'Fenjiao' bananas at three different stages of ripening (color-transferring, yellow-ripening, and over-ripening), of which glycerides and glycerophospho-lipids were the most predominant lipid constituents in the pulp of ‘Fenjiao’ bananas, with the percentages of the species accounting for 60.33% and 30.43%, respectively. During the post-ripening process of ‘Fenjiao’ bananas, the percentage of glycerides in the pulp exhibited a decreasing trend followed by an increasing trend. In contrast, the trend of glycerophospholipids was opposite to that of glycerides, showing an increasing trend followed by a decreasing trend. The tria-cylglycerol (TAG) content will increase significantly during the senescence stage of the 'Fenjiao' bananas, whereas the levels of diglycerides (DAG), Phosphatidylinositol (PI), Pho-sphatidylcholine (PC), and Phosphatidylethanolamine (PE) will gradually decrease. Through analysis of the differential lipid metabolites, it was discovered that these lipids were primarily enriched in the glycerolipid metabolism, glycerophospholipid metabolism, biosynthesis of unsaturated fatty acids, saturated fatty acid biosynthesis, and phosphatidylinositol signaling pathway. This study is the first to describe and analyze the lipid dynamics during the post-ripening process of 'Fenjiao' bananas, providing valuable insights into its cellular lipid metabolism during this stage.

Study of Ripening Stages of Mango by Image Processing Techniques

Mango reaches its maturity in different stages which comprise both size and color. These maturity stages are well-known by the farmer in the field. On the basis of these different stages of maturity or commonly say ‘ripening of Mango’ one can predict when these are perfect for harvesting. The stages comprise a distinct pattern in which Mango gets ripped. In this paper, a study is carried out on the different stages of ripening of Mangoes based on their color. Image processing techniques are used to predict the mango’s different ripening stages by taking the Mango’s image.

Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process

Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging and requires the effective analysis of a multitude of biochemical changes occurring during the process. This study monitored the biochemical and sensory attribute changes of paraffin wax-covered long-ripening hard cheeses (n = 79) during ripening by collecting samples at different stages of ripening. Near-infrared hyperspectral (NIR-HS) imaging, together with free amino acid, chemical composition, and sensory attributes, was studied to monitor the biochemical changes during the ripening process. Orthogonal projection-based multivariate calibration methods were used to characterize ripening-related and orthogonal components as well as the distribution map of chemical components. The results approve the NIR-HS imaging as a rapid tool for monitoring cheese maturity during ripening. Moreover, the pixelwise evaluation of images shows the homogeneity of cheese maturation at different stages of ripening. Among the chemical compositions, fat content and moisture are the most important variables correlating to NIR-HS images during the ripening process.

Total Lipids and Fatty Acids in Major New Zealand Grape Varieties during Ripening, Prolonged Pomace Contacts and Ethanolic Extractions Mimicking Fermentation

Despite the important roles of lipids in winemaking, changes in lipids during grape ripening are largely unknown for New Zealand (NZ) varieties. Therefore, we aimed to determine the fatty acid profiles and total lipid content in two of NZ’s major grape varieties. Using gas chromatography–mass spectrometry, absolute quantification of 45 fatty acids was determined in Sauvignon blanc (SB) and Pinot noir (PN) grapes harvested at two different stages of ripeness. Lipid concentrations were as high as 0.4 g/g in seeds of both varieties, while pulp contained the least amount. Many unsaturated fatty acids were present, particularly in grape seeds, while skin contained relatively higher amounts of saturated fatty acids that increased throughout ripening. For both varieties, a significant increase in lipid concentration was observed in grapes harvested at the later stage of ripeness, indicating an association between lipids and grape maturity, and providing a novel insight about the use of total lipids as another parameter of grape ripeness. A variety-specific trend in the development and extraction of grape lipids was found from the analysis of the must and ethanolic extracts. Lipid extraction increased linearly with the ethanol concentration and with the extended pomace contact time. More lipids were extracted from the SB pomace to the must than PN within 144 h, suggesting a must matrix effect on lipid extraction. The knowledge generated here is relevant to both industry and academia and can be used to develop lipid diversification strategies to produce different wine styles.

Comparative Study on Chemical Composition of Green and Black Table Olives Brines of the Endemic ''Sigoise'' Cultivar: Recovery of high-Added Values Compounds.

The effluents derived from the processing of table olives stand for a serious environmental problem. The study aims to valorize the brine water of table olives at different stages of ripening (green and black) of the Algerian variety Sigoise of Bejaia (East) and Mascara (West). The physico-chemical characterization revealed that these samples display have a high acid pH and salinity. The comparative study of phenolic levels exhibited showed very significant differences between the brine waters of green olives from Bejaia and Mascara, while the brines of black olives presented showed comparable levels. A high strong antioxidant potential was confirmed by DPPH (CI50 =0.35 μg/100 ml-0.50 μg/100 ml) and FRAP (CI50 =626.89 μg/100 ml-875.54 μg/100 ml) tests. Chemical screening by HPLC-DAD of the four samples identified high concentrations of hydroxytyrosol (HT) (390.4 mg/100 ml-360.8 mg/100 ml) and tyrosol (202.2 mg/100 ml-101.4 mg/100 ml). This study provided a deeper insight into the phenolic profile and the antioxidant potential of these brines.

The Classification of Peaches at Different Ripening Stages Using Machine Learning Models Based on Texture Parameters of Flesh Images

The ripening stage can affect consumer preference and the market value of peaches. This study was aimed at developing an objective, effective, and fast procedure for distinguishing the different stages of ripeness of peaches using image texture parameters and models built using traditional machine learning algorithms. The ripeness classes (distinguished using DA-Meter-based nondestructive VIS/NIR method) 0.1, 0.4, and 0.9 for ‘Redhaven’ peaches and 0.1, 0.4, and 1.0 for ‘Royal Glory’ peaches were considered. Fruit weight, ethylene production, total soluble solids content (SSC), titratable acidity (TA), and fruit firmness (FF) were measured. The slice images for each class were acquired. Selected texture parameters from images in color channels R, G, B, L, a, b, X, Y, and Z were used to develop classification models for distinguishing peach ripening stages in pairs. Models were built for combined textures selected from images in all color channels, individual color spaces, and individual color channels using various machine learning algorithms. The ethylene production and SSC was higher in peaches with a ripeness class of 0.1 than in less ripe fruit. The least ripe fruit of ‘Redhaven’ and ‘Royal Glory’ peaches were characterized by the highest fruit firmness. Furthermore, statistically significant differences in SSC between classes 0.1 and 0.9 of ‘Redhaven’ were observed. For ‘Royal Glory’, statistically significant differences in TA were determined between all classes. These differences may be related to classification performance metrics. In the case of ‘Redhaven’ peaches, two extreme ripeness classes 0.1 (the greatest ripeness) and 0.9 (the least ripeness) were correctly classified with the highest accuracy reaching 100% for models built based on textures selected from all color channels (random forest and Bayes net algorithms) and color space lab (random forest). For individual color channels, the accuracy reached 99% for color channel G (random forest) and color channel a (logistic). The accuracy of classifying ripening stages 0.1 and 0.4 reached 98% for the model built using textures from all color channels and color space lab (Bayes net). The ripening stages 0.4 and 0.9 were distinguished with an accuracy of up to 96% (all color channels, random forest). The classification of ripening stages of ‘Royal Glory’ peaches reached 100% for all pairs, 0.1 vs. 1.0 (all color channels, color spaces RGB, color space lab, color channel G, color channel a), 0.1 vs. 0.4 (all color channels, color space RGB, color space lab), and 0.4 vs. 1.0 (all color channels). The developed procedure can be useful in practice. Distinguishing peaches at different stages of ripeness and the selection of fruit at the optimal stage can be important for consumption and processing.

Screening and characterization of phenolic compounds by LC-ESI-QTOF-MS/MS and their antioxidant potentials in papaya fruit and their by-products activities

Papaya (Carica papaya L.) is one of the most commonly planted and consumed fruits in the world, especially in tropical and subtropical areas. In recent years, due to the diverse range of nutritional value and medicinal properties of bioactive substances possessed in papaya, papaya fruit and their by-products have gained more attention. The present study aimed to characterize the different parts (pulp, peel, and seed) of two varieties of papaya (yellow- and red-fleshed) at different stages of ripeness (unripe and ripe) for their phenolic compounds using liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The phenolic content and antioxidant activity were detected through several assays. Yellow-fleshed unripe papaya seed showed the highest total phenolic content (TPC) (4.73 mg GAE/g). Red-fleshed ripe papaya peel exhibited the highest level of total tannin content (TTC) with 1.98 mg CE/g, while red-fleshed unripe peel exhibited the highest total flavonoid content (TFC) with 2.78 ± 0.04 mg QE/g. In terms of antioxidant potential, yellow-fleshed unripe papaya peels had the highest radical scavenging activities for the DPPH, ABTS, and TAC tests. LC-ESI-QTOF-MS/MS experiment successfully tentatively identified 118 phenolic compounds in total, including phenolic acids (35), flavonoids (61), stilbenes (3), lignans (7) and other polyphenols (12) in all papaya samples. Analyses indicate that the three different parts of the papaya fruit are potential sources of phenolic compounds, particularly the peel. The results of this study provide practical data for the potential application of papaya fruit as a functional food ingredient in the food, pharmaceutical and medicinal industries.

Comparative Analysis of Antibacterial Activity of Banana Peel at Different Stages of Ripening

Comparative Analysis of Antibacterial Activity of Banana Peel at Different Stages of Ripening

Involvement of branched RG-I pectin with hemicellulose in cell–cell adhesion of tomato during fruit softening

Cell adhesion of four cultivars of tomato fruit, “Micro Tom (MT)”, “Heinz 1706 (H1706)”, “Money Maker (MM)”, “Ailsa Craig (AC)” were evaluated and cell walls were analyzed in order to assess the possible contribution of pectic and hemicellulosic polysaccharides to the softening and altered cell adhesion at two different stages of ripeness. Cell wall material (CWM) and solubilised fractions of green and red ripe fruit were analyzed by chemical, enzymatic techniques. In comparison with the four cultivars of tomato fruits, H1706 and MM are harder than MT and AC at both green and red ripe stage. The ripening-associated solubilisation of rhamnogalacturonan-riched pectic polysaccharides was reduced in H1706 and MM, and the content of side -chain sugars from RG-I reduced by more than 50% in MT and AC. In addition to recognized pectic modifying enzymes, RGase had a good effect on cell separation of H1706 and MM fruit at red ripe stage. The higher RG-I content and branching degree have been associated with increased cell adhesion and reduced cell wall porosity, thus maintained fruit firmness.

A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness.

This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect (p ≤ 0.05) on all bioactive compounds except flavonols and hydroxycinnamic acids. The treatment duration of 5 min vs. 10 min had a significant positive impact on the content of anthocyanins, flavonols and condensed tannins, while the opposite was observed for total phenols, whereas no statistically significant effect was observed for hydroxycinnamic acids. The temperature changes during HPU treatment correlated positively with almost all HPU treatment parameters (amplitude, pulse, energy, power, frequency). Optimal parameters of HPU were obtained for temperature changes, where the highest content of a particular group of bioactive compounds was obtained. Results showed that by combining fruits with a certain ripeness and optimal HPU treatment, it would be possible to produce juices with highly preserved bioactive compounds, while HPU technology has prospects for application in functional food products.

Characterization of Fruit Quality Traits and Biochemical Properties in Different Myanmar Mango Cultivars during Ripening Stages

Here, we characterized the changes in fruit quality and biochemical parameters in four Myanmar mango cultivars from ripening stage 1 to 4 at ambient temperature. Total soluble solids, total sugars, and reducing and non-reducing sugar content increased, whereas titratable acidity decreased with increasing storage time in all cultivars. ‘Sein Ta Lone’ showed the highest consumer acceptability, with maximum sensory quality scores owing to its unique characteristics. ‘Hin Thar’ and ‘Ma Chit Su’ also had better quality and sensory attributes than ‘Yin Kwae’. Sugar/acid ratios in all cultivars ranged from 23 to 50, the standard sugar/acid ratios in high-quality mango fruits. The total phenolic content (TPC) and antioxidant activity among cultivars ranged from 8.20 to 14.96 mg gallic acid equivalents and 19.52 to 26.79 mg vitamin C equivalents antioxidant capacity, respectively, per 100 g of fruit extract throughout the storage. ‘Hin Thar’ was the richest in phytochemical compounds. A significant positive correlation was found between total phenolic activity and 2,2-diphenyl-1-picryl-hydrazyl free radical scavenging activity of fruits, showing that TPC exhibited linear relationships with the antioxidant activities of each mango variety during the different stages of ripening.

Electrical Impedance Spectroscopy for Moisture and Oil Content Prediction in Oil Palm (Elaeis guineensis Jacq.) Fruitlets

The global palm oil industry is targeting an increased oil extraction rate in oil palm milling to meet global demand. This can be achieved through the certification of mills and adherence to bunch grading as part of ensuring that only high-quality and ripe fresh fruit bunches are accepted and processed at all mills. However, the current grading process requires the analysis of oil palm bunches, which is laborious and tedious or prone to error due to human subjectivity. This paper introduces a non-destructive technique to predict the moisture and oil content in oil palm fruitlets using electrical impedance spectroscopy. In total, 90 samples of oil palm fruitlets at different stages of ripeness were acquired. Electrical impedance measurement of each fruitlet was done using electrocardiogram (ECG) electrodes connected to an LCR meter at frequencies of 1 kHz, 10 kHz, 20 kHz, and 100 kHz. The actual oil content in the fruitlets was determined using the Soxhlet extraction method, while the actual moisture content was determined using a standard oven-drying method. The variation of electrical impedance values at each frequency was analyzed. At 100 kHz, the correlation coefficients relating the electrical impedance to the moisture and oil content were around -0.84 and 0.80, respectively. Predictions of the moisture and oil content using linear regression of the impedance measurements at 100 kHz gave RMSE values of 5.85% and 5.71%, respectively. This information is useful for oil palm fruit grading and oil yield production estimation in the palm oil industry.