Different Stages Of Ripening Research Articles

Effect of Fruit Ripening Stage on Physico-Chemical Properties, Nutritional Composition and Antioxidant Components of Tomato (Lycopersicum esculentum) Cultivars

In this study, we investigated the effects of fruit ripening stage on the physico-chemical properties and nutritional contents of three greenhouse grown tomato cultivars (‘Monika’, ‘Isabella’ and ‘Cherry’). Significant changes (p ≤ 0.05) occurred in fruit colour, total soluble solids, protein, fibre, ascorbic acid (vitamin C) and lycopene content at different stages of ripening. ‘Cherry’ tomato contained significantly (p ≤ 0.05) higher total soluble sugar and several nutrients including fibre. However, the plum-type tomato cultivars (‘Monika’ and ‘Isabella’) contained higher vitamin C and lycopene than ‘Cherry’ tomato. In all tomato cultivars, it was found that up to 50% of final lycopene content occurred during the final phase (from red to deep red colour) of fruit ripening.

Determination of Some Ethnomedicinally Important Constituents of Aegle marmelos Fruit During Different Stages of Ripening

Aim Aegle marmelos is a medicinal herb belonging to the Rutacae family. The fruit of A. marmelos at each stage of ripening is used as ethnomedicine to cure various diseases. The aim of the present study was to determine the components contributing to the medicinal value of the A. marmelos fruit at different stages of ripening. Methods High-performance liquid chromatography (HPLC) was used to determine polyphenol, vitamins, organic acids and sugars in A. marmelos fruit at different stages of ripening. Results Tannin, a polyphenol responsible for astringent and antimicrobial properties of A. marmelos fruit was found to increase during ripening. Riboflavin, a vital medicinal component was detected in traceable amount only in full-ripe A. marmelos fruit. Riboflavin contributes towards body growth, reproduction and red cell production. The content of ascorbic acid (vitamin C) which is useful in preventing scurvy decreased significantly as fruit ripens. Conclusions The difference in the medicinal effect of A. marmelos fruit at each stage of ripening might be due to the presence of different amount of polyphenol, vitamins and organic acids.

Antioxidant Activity and Protective effect of Banana Peel against Oxidative Hemolysis of Human Erythrocyte at Different Stages of Ripening

Phytochemicals such as polyphenols and carotenoids are gaining importance because of their contribution to human health and their multiple biological effects such as antioxidant, antimutagenic, anticarcinogenic, and cytoprotective activities and their therapeutic properties. Banana peel is a major by-product in pulp industry and it contains various bioactive compounds like polyphenols, carotenoids, and others. In the present study, effect of ripening, solvent polarity on the content of bioactive compounds of crude banana peel and the protective effect of peel extracts of unripe, ripe, and leaky ripe banana fruit on hydrogen peroxide-induced hemolysis and their antioxidant capacity were investigated. Banana (Musa paradisica) peel at different stages of ripening (unripe, ripe, leaky ripe) were treated with 70% acetone, which were partitioned in order of polarity with water, ethyl acetate, chloroform (CHCl₃), and hexane sequentially. The antioxidant activity of the samples was evaluated by the red cell hemolysis assay, free radical scavenging (1,1-diphenyl-2-picrylhydrazyl free radical elimination) and superoxide dismutase activities. The Folin-Ciocalteu's reagent assay was used to estimate the phenolic content of extracts. The findings of this investigation suggest that the unripe banana peel sample had higher antioxidant potency than ripe and leaky ripe. Further on fractionation, ethyl acetate and water soluble fractions of unripe peel displayed high antioxidant activity than CHCl₃ and hexane fraction, respectively. A positive correlation between free radical scavenging capacity and the content of phenolic compound were found in unripe, ripe, and leaky ripe stages of banana peel.

Thermal diffusivity of periderm from tomatoes of different maturity stages as determined by the concept of the frequency-domain open photoacoustic cell

The frequency-domain open photoacoustic cell (OPC) approach was used to determine room temperature thermal diffusivity of skins (pericarps) from the raw tomatoes (Lycopersicon esculetum Mill.) characterized by the three different stages of ripeness (from immature-green to a mature-red). Periodically interrupted 532 nm laser radiation was used to heat the dry tomato skins, typically 10 mm in diameter and up to 68 μm thick; the modulating frequency f varied from 8 to 150 Hz. Initially, a combined OPC-model that takes into account both, the thermoelastic bending and the effect of thermal diffusion (TD), has been applied. Preliminary results showed that until at least 40 Hz, the effect of TD dominates; above this value the combined model fits the experimental data only poorly. For this reason a less complex OPC-TD approach was applied to all investigated skins instead, which predicts an exponential decrease for the amplitude of measured photoacoustic signal S with increasing f. For a specimen that is simultaneously opaque and thermally thick, S depends on f as S∼exp(−b f1/2) where b is a fitting parameter. The S versus f plot enables one to deduce the numerical value for b which, on its turn allows for the assessment of skin’s thermal diffusivity α. Thermal diffusivities obtained for the immature green, orange, and red skins (periderms) are 9.9×10−8 m2 s−1, 7.2×10−8 m2 s−1, and 4.6×10−8 m2 s−1, respectively; the uncertainty was typically 5% of the measured value.

Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation

High-pressure (HP) treatment (400 or 600 MPa for 7 min) was applied to raw milk goat cheese at three different stages of ripening (1, 30 or 50 days). Volatile compounds were studied after treatment and at the end of maturation by solid phase microextraction–gas chromatography–mass spectrometry. Overall, fifty compounds were identified in the cheeses: 12 acids, 16 alcohols, 5 esters, 8 ketones and 9 other compounds. HP treatment applied at the beginning of maturation decreased the relative abundance of most volatile compounds, but enhanced the formation of ketones and other compounds. Changes were less intense when treatment was applied at the end of maturation. Therefore, HP treatment does not maintain the original flavour of cheese, but further changes can be minimized when treatments are applied when the maturation process is concluded. Changes in volatile profile are not necessarily negative, and cheeses with an acceptable modified aroma can be obtained.

Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness

Recently, diets rich in natural foods and food-derived components, such as phenolic compounds, have received a great deal of attention because they are perceived as 'safe' and 'non-medicinal'. In fact, some are known to function as chemopreventive agents against oxidative damage, cerebrovascular disease, and aging. Phenolic compounds, natural antioxidants present in virgin olive oil, play an important role in oil quality by contributing significantly to protecting oil stability against oxidation. In addition, polyphenols are the main contributors to olive oil bitterness, astringency and pungency. The data were fit by linear regression, giving Rancimat stability (h) = 0.18× Total polyphenols (mg L(-1)) in the virgin olive oil. The practice of harvesting ripe olives as soon as possible to produce oils of high phenolic contents and thus high oxidative stability implies bitter and piquant oils, this being admissible for oils of some varieties but detrimental to others appreciated in the market for being more fruity and sweeter.

Comparison of Some Chromatic, Mechanical and Chemical Properties of Banana Fruit at Different Stages of Ripeness

The physical, mechanical and chemical properties of banana fruits at different level of ripeness were determined. Relation between stages of banana ripeness and these properties were investigated and correlation coefficients were calculated. A significant difference at 5% level was found between the degree of ripeness and properties of banana fruit. Duncan multiple range test were conducted and results were reported. Comparisons indicated that ultimate strength and a* appropriated the highest correlation coefficient, but mechanical experiments destroyed banana fruits thus were not suitable for ripening process.

Gel Strength and Sensory Attributes of Fig (Ficus carica) Jams and Preserves as Influenced by Ripeness

In this article, gel strength and sensory attributes of jams and preserves made from figs at different stages of ripeness were investigated. Special emphasis was put on investigating the relationship of these attributes and pectin composition during ripening. Jams were produced with the addition of sugars and commercial pectin. In the production of preserves, no additional sugars or commercial pectin were used. Basic physicochemical properties (total solids, sugars, pH, total acidity) of figs were determined at all stages of ripeness. Total solids, sugars, and pH value increased in figs during ripening. To better understand the role of fig pectin in gel formation, the amount of 3 pectin fractions, soluble in water (PFW), soluble in oxalate (PFO), and soluble in alkali (PFA), as well as their gel-forming abilities were determined. The most abundant pectin fraction in figs was found to be PFO. Its amount was not influenced by the stage of ripeness. The amount of PFW and PFA decreased with increased ripeness of the fruit. Strength of gels formed with PFW and PFA isolated at different stages of ripeness followed the same trend. Gels made with PFO were remarkably softer in comparison with other gels. While strength of jams was not influenced by the ripeness of fig fruits, the strength of preserves decreased with increased ripeness of the fruit. The stage of ripeness did not have a significant influence on sensory attributes of jams or preserves. However, the type of product had a significant influence on taste, firmness, and color. Jams scored higher than preserves when these 3 attributes were evaluated.

Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese

Real-time PCR has been applied to quantify mycelium of Penicillium camemberti and Penicillium roqueforti during ripening of model cheese curd and surface mould-ripened cheeses. Total fungal DNA was first validated as an indicator of mycelial biomass in pure liquid culture and then in model curds at different stages of ripening. To imitate cheese matrix effects, DNA was extracted from curd mixed with known amounts of fresh mycelium of P. camemberti or P. roqueforti and was used as biomass standards for further quantitative real-time PCR. Mycelial mass per cheese (mg/g) was then directly obtained from fluorescence data. In model cheese curd, mycelial mass of P. camemberti increased from 2.8 at d4 to 596 mg/g at d11 whereas P. roqueforti increased from 0.3 to 6.3 mg/g during the same period. P. camemberti showed a fast development in Coulommiers from d2 to d9 (66 to 119 mg/g) and a 100-fold increase in Carré (0.85 to 85 mg/g). While mycelial biomass reached a maximum at d9 in Coulommiers, it still developed in Carré until d45. For the first time, cheese manufacturers have a powerful technique to monitor mycelial growth dynamics of their fungal cultures, which represents an important step for controlling cheese making.

Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening

The aim of this investigation was to compare the bioactive and nutrient compounds, fatty acids, and antioxidant and antiproliferative activities of Mon Thong durian at different stages of ripening. It was found that the total polyphenols, flavonoids, flavanols, ascorbic acid, tannins and the antioxidant activity determined by four assays (CUPRAC, DPPH, ABTS and FRAP) differed in immature, mature, ripe and overripe samples. The content of polyphenols and antioxidant activity were the highest in overripe durian, flavonoids were the highest in ripe durian, and flavanols and antiproliferative activity were the highest in mature durian (p < 0.05). FTIR spectra of polyphenols, HPLC profiles of fatty acids, the antioxidant and antiproliferative activities can be used as indicators to characterise different stages of durian ripening.

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

Abstract The volatile profile of the Spanish soft cheese of the Protected Designation of Origin (PDO) Torta del Casar, made from raw ewes’ milk, was studied in four different stages of ripening (1, 30, 60 and 90 days) by the method of SPME–GC–MS. A total of 46 compounds were detected: 13 acids, 9 esters, 4 ketones, 7 alcohols, 3 aldehydes, 7 aromatic compounds and 3 compounds which could not be classified into those groups. Carboxylic acids were the most abundant group isolated; their levels significantly increased during ripening and comprised 61.5% of the total aroma extract at the end of ripening. At day 90, acids of microbial origin were the most abundant, followed by acids derived from amino acids while acids from lipolysis of triglycerides were the least abundant. Esters were the next most important group and their amount also increased significantly during maturation, as did ketones, while alcohols content slightly decreased at the end of the ripening. At day 90, the compounds at highest levels were acetic acid, 3-methylbutanoic acid, butanoic acid propyl ester and 2-butan-one; so these compounds, due to their high levels and their low threshold value could play an important role in the final aromatic profile of this cheese.

Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production

The efficiency of mitochondrial DNA (mtDNA) restriction analysis, RAPD-PCR and volatile compounds analysis to differentiate yeast biotypes involved in flavour development of dry-cured Iberian ham throughout the ripening process is evaluated. For this purpose, 86 yeasts isolated from Iberian hams in the main ripening stages at different industries of the four Protected Designations of Origin of this product, were used. The combination of mtDNA restriction analysis and RAPD-PCR using the primer (GACA) 4 showed a higher variability in the yeast species detected than obtained using only mtDNA restriction analysis. Only two species, Debaryomyces hansenii and Candida zeylanoides, were identified throughout the whole ripening process and a wide diversity of biotypes was found in these two species, with those of D. hansenii predominating. Clear differences between biotypes were detected in the generation of volatile compounds, with the biotype C2-2 of D. hansenii showing the highest concentrations of volatiles. The combined use of mtDNA restriction analysis and RAPD-PCR distinguishes yeast biotypes with different production of volatile compounds. In addition, analysis of the production profile of volatile compounds is needed to differentiate yeast strains of the same biotype recovered at different stages of ripening. Thus, the combination of these three methods could be very useful to select or monitor yeasts as starter cultures in dry-cured meat products.

Effect of different packaging systems on the quality of tomato (Lycopersicon esculentum var. Rio Grande) fruits during storage

SummaryA packaging system is designed in our laboratory and evaluated for its suitability to extend storage life and improve the quality of tomato (var. Rio Grande) fruits at ambient temperature (Patent App. No. 484/2005). Freshly harvested mature green tomatoes were packed in polyethylene packaging with or without treating with calcium chloride, boric acid and potassium permanganate. The fruits were then evaluated for changes in quality parameters within the different stages of ripening. The treatments improved the storage life up to 96 days when compared with that of control (32 days). The results showed that within each ripening stage, the treated fruits remained better than that of control and all the ripening stages and treatments are significantly different (P &lt; 0.05) from each other. It can also be deduced that treated fruits showed lower weight loss (%), total soluble solids (TSS) contents, acidity and spoilage incidence while ascorbic acid contents, sugar to acid ratio, flavour, texture, colour and overall acceptability were higher in treated fruits when compared with control at the red stage of ripening. Total sugars (%) were low in fruits treated with calcium chloride and boric acid with or without potassium permanganate.

Advantage of LC-MS Metabolomics Methodology Targeting Hydrophilic Compounds in the Studies of Fermented Food Samples

The utility of a liquid chromatography mass spectrometry (LC-MS) method, using a pentafluorophenylpropyl (PFPP) bonded silica, was demonstrated in a metabolomics study of fermented food samples. Our LC-MS method was applied to Japanese fermented food (miso) of different stages of ripeness. The data acquired were evaluated by principal component analysis (PCA). The score plots indicated that the miso samples could be approximately classified into three groups, based on the stage of miso ripeness. The loading plots indicated that the ions responsible for group separation included not only amino acids and citric acid but also Amadori compounds. On the other hand, the miso samples were also analyzed by a conventional LC-MS method using an octadecyl (C(18)) column for comparison. The group separation of score plots from the conventional method was less clear than that from our method. The advantage of our LC-MS method is due to the different retention properties of the PFPP column and the C(18) column with hydrophilic compounds. Our LC-MS method will be useful for the metabolic profiling of fermented food samples.

Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

Direct infusion electrospray ionization mass spectrometry in both the negative ESI(-)-MS and positive ESI(+)-MS ion modes are investigated to differentiate green and roasted Arabica coffees with different stages of ripeness (green, ripe and overripe), post-harvesting process (dry, wet and semi-wet) and coffees with different cup qualities. In the ESI(-)-MS of green coffees, ions from deprotonated fatty acids and chlorogenic acids are the most important for ripeness discrimination. In the ESI(+)-MS, maturity is differentiated by ions from protonated caffeine, chlorogenic acids and K+ adducts of fatty acids. To differentiate between post-harvesting process in both ionization modes, ions from fatty acids, chlorogenic acids, sugars and carboxylic acids generated in the fermentation process are the most representative. Roasted Arabica coffees are also well discriminated: in the ESI(-)-MS, ions from chlorogenic acids and short-chain organic acids derived from sugars are important. In the ESI(+)-MS, discrimination are mainly performed by low m/z ions such as protonated pyridine and alkylpiridines formed via trigonelline degradation. Both ESI(+)-MS and ESI(-)-MS are able to differentiate cup quality for Arabica roasted coffees and the ions used to perform discrimination are the same ones described in ripeness and post-harvesting processes.

A New Approach for the Detection of Ethylene Using Silica-Supported Palladium Complexes

The coordination of olefins to square-planar Pd(II) and Pt(II) complexes containing 2,9-dimethylphenanthroline ( L1) often involves a change of color associated with a change of geometry at the metal center. In order to obtain suitable colorimetric detectors for ethylene gas, a series of new Pd(II) and Pt(II) compounds with a range of 2,9-disubstituted phenanthroline ligands [2,9-di- n-butyl-1,10-phenanthroline ( L2), 2,9-di- s-butyl-1,10-phenanthroline ( L3), 2,9-diphenyl-1,10-phenanthroline ( L4), and 2,9-dimethyl-4,7-diphenyl-1,10-phenanthroline (bathocuproine, L5)] have been prepared and their reactivity toward ethylene investigated both in solution and after depositing the detector compounds on a variety of solid supports. The Pd(II) complex [PdCl 2( L2)] supported on silica undergoes a clear color change upon exposure to ethylene, while remaining stable toward air and water, and forms the basis for new simple colorimetric detectors with potential applications in ethylene pipe-leak detection and the monitoring of fruit ripening. Encouragingly, the detector is able to discriminate between fruit at different stages of ripening. The response of the detector to other volatiles was also examined, and specific color changes were also observed upon exposure to aromatic acetylenes. The crystal structures of four new derivatives, including the ethylene-Pt(II) complex [PtCl 2(C 2H 4)( L2)], are also described.

Anthocyanins and flavan-3-ols from grapes and wines of Vitis vinifera cv. Cesanese d’Affile

The objective of the present study was to evaluate the amount of some potential health-promoting phenols in the grape of Vitis vinifera cv. Cesanese d’Affile and in wines made from these grapes. The analyses were performed using HPLC/DAD/MS. The accumulation of anthocyanins in the skin and flavan-3-ols in the seed was determined at different stages of ripening of the grape (i.e. green, veraison, middle stage of ripening, and complete ripening). Thirteen anthocyanins were identified in the skin at all stages of ripening, except the green stage. With regard to flavan-3-ols, (+)-catechin, (−)-epicatechin, and (−)-epicatechin gallate were detected in all of the seed samples. The highest (+)-catechin content was found in the seeds of the green grape (2 mg g−1 DW), whereas in the seeds from the completely ripe grape the content was more than ten times lower. The highest catechin content in the seed was correlated with the lowest anthocyanin content in the skin. The wines produced in the years 2004 and 2005 showed, at wavelengths of 520 and 280 nm, almost identical quali-quantitative chromatographic profiles, with high concentrations of anthocyanin 3-O-glucosides, low concentrations of acylated anthocyanins, and trace amounts of (+)-catechin and (−)-epicatechin.

Seed predation of &lt;i&gt;Mabea fistulifera&lt;/i&gt; (Euphorbiaceae) by northern muriquis (&lt;i&gt;Brachyteles hypoxanthus&lt;/i&gt;)

Seeds are staple foods in the diets of primates with morphological and behavioral specializations for seed predation, but are considered a less important resource for most other primates. Here we report the first observation of seed predation by northern muriquis (Brachyteles hypoxanthus). Twenty-four Mabea fistulifera (Euphorbiaceae) seed eating events were observed during a systematic study of two groups of northern muriquis in an Atlantic forest fragment in southeastern Brazil in July 2003, accounting for 2.9% of 836 feeding records during this month. Only unripe seeds were consumed in all records. The absence of Mabea fistulifera seeds in any of the 102 fecal samples examined suggests that the seeds were predated. Analyses of 47 fruits of Mabea fistulifera collected in different stages of ripeness in June 2004 indicated that fruits at earlier stages of ripeness were significantly softer than ones of later stages, implying that fruit hardness made their seeds unprofitable to these non-specialized seed predator monkeys.

A preliminary evaluation of antioxidant compounds, reducing potential, and radical scavenging of pawpaw ( Asimina tribloba) fruit pulp from different stages of ripeness

This study reports preliminary findings for total phenolics, flavonoids, ascorbic acid, reducing potential, and radical scavenging of pawpaw pulp extracts from underripe, ripe, and overripe fruits. Total phenolics were affected by ripeness {underripe = ripe > overripe}, as were flavonoids (ripe < underripe < overripe). Reducing potential and radical scavenging were highest in ripe pulp and lowest in overripe pulp. Total phenolics were positively correlated with reducing potential and radical scavenging. Storing pawpaws at 4 °C for 7 d prior to methanol extraction affected total phenolic levels, ascorbic acid, and flavonoids, but had no effect on reducing potential or radical scavenging. Cooking pawpaws prior to extraction did not decrease the reducing capacity or radical scavenging. Storing pawpaw pulp extracts at −18 °C for 300 d increased reducing potential and radical scavenging. Storing pulp at −18 °C for 300 d before extraction caused a fourfold increase in total phenolics and flavonoids. These results indicate that pawpaw pulp from varying ripeness levels is a potential source of natural phenolic and flavonoid antioxidants that could lead to the development of value-added products from pawpaw.

The nanostructure of hemicellulose of crisp and soft Chinese cherry ( Prunus pseudocerasus L.) cultivars at different stages of ripeness

Atomic force microscopy (AFM) was used to describe and measure the nanostructure of hemicellulose (HC) samples extracted from two cultivars of Chinese cherry, ‘Caode’ (soft) and ‘Bende’ (crisp) at different stages of ripeness. The widths of the HC molecules and aggregates are consistent with little difference between the two cultivars: 23, 29, 34 and 41 nm for ripe soft fruit and 23, 34, 39 and 41 nm for ripe crisp fruit. The results showed that crisp fruit contained a higher percentage of thicker HC chains than soft fruit, suggesting that the thickness of the HC chains may be related to the textural differences observed in the cultivars of the Chinese cherries.