Evolution Of Quality Parameters Research Articles

Evolution of Quality Parameters and Bioactivity of Actinidia chinensis cv. Sungold (Kiwifruit) Slices Subjected to Different Drying Conditions Storage for 4 Months.

The present study aimed to investigate the impact on nutritional and functional properties of dried kiwifruit (Actinidia chinensis cv. Sungold) slices during conservation for 120 days in sealed containers in the dark at 25 °C. For this purpose, kiwifruits slices were dried at two different temperatures, 40 and 55 °C, for 30 and 25 h, respectively. Fresh and dried kiwi slices were analyzed for their pH, activity water, total solid soluble (TSS), color, titratable acidity, total phenols (TPC) and flavonoids content (TFC), organic acids, and radical scavenging activities. Analysis carried out on the dehydrated samples showed a good aptitude of kiwi material towards the drying process. Particularly, it has been observed that the drying treatment at low temperature helped to preserve the nutraceutical properties of the fruits. In fact, samples treated at 40 °C (KLT) showed at day 0 (T0) the highest TPC and TFC with values of 979.42 Gallic Acid Equivalents (GAE)/100 g of dried weight (dw) and 281.84 mg catechin equivalents (CTE)/100 g dw even if compared with fresh kiwi slices sample (FKF). Moreover, KLT also exhibited the highest values of antioxidant activity (1657 mmol Trolox/100 g dw). After 120 days storage, all dried samples showed a high ascorbic acid content (429-339 mg/100 g dw fruits) and only a slight variation of physicochemical parameters. Textural Parameters (hardness, springiness, cohesiveness, gumminess, and chewiness), apart from resilience results, showed significant differences between kiwifruit dried at 55 °C and at 50 °C (KLT and KHT, respectively). Color and aroma intensity were the main sensory descriptors with higher scores.

Quality and volatile organic compounds emission alterations in ‘August Flame’ peaches due to low dose methyl bromide fumigation

As all perishable fruit, peaches must be stored in cold temperature during transportation for maintenance of fruit quality. Australian peaches exported to China must undergo fumigation quarantine treatments prior to shipment for biosecurity reasons. ‘August Flame’ peaches were fumigated with methyl bromide (MB) at the low dosage of 18 g/m3 for 5.5 h at flesh temperature of 18 °C, as a biosecurity disinfestation treatment, with a subsequent cold storage period at 2 °C and 4 °C for 5 and 9 d to simulate air freight transportation. Fruit quality parameters measured during shelf life (SL) were: firmness, index of delta absorbance (IAD), ethylene production and respiration. Four families of volatile organic compounds (VOCs) from samples of fruit flesh and skin were analysed along SL: aldehydes, alcohols, esters and lactones. Overall trends in the evolution of quality parameters and VOCs emissions were identified. Fumigation, under our experimental conditions, anticipated the climacteric ethylene peak, but did not affect fruit quality enough to be detrimental for consumption and did not cause skin or internal disorders. During SL aldehydes decreased, lactones increased, alcohols were higher in skin than in flesh, but none of these general trends were clearly affected by the fumigation.

Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils.

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K270, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm3/m2 24 h) compared to packaging C (0.23 ± 0.04 cm3/m2 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.

Hybrid Electronic Tongues Applied to the Quality Control of Wines

The legislation of food industry is becoming increasingly strict with regard to the quality of food products. Therefore, the market is demanding for automatic systems of analysis that allow fast and accurate monitoring of the evolution of quality parameters in agrofood products or permit obtaining information to optimize production processes. In this context, sensors and more specifically microsensors play an important role since they allow fast and reproducible measurement of a large number of quality parameters with good reliability and can be implemented in portable systems. This paper presents a review of the results obtained with an electronic tongue based on different kinds of microsensors applied to wine analysis by the team of IMB-CNM. This multisensor system allows on one hand classifying the wine according to its features like grape variety, geographic origin, year, and organoleptic characteristics and on the other hand quantifying some parameters of interest in quality control, such as alcoholic degree, pH, ions, total acidity, glycerol, and color.

Evolution of quality parameters during red wine dealcoholization by osmotic distillation

Osmotic distillation technique was used for the total dealcoholization of a red wine (Aglianico grape variety) up to 0.19vol.%. The dealcoholization process was performed in subsequent cycles which gave rise wine samples at different alcoholic degrees. The effect of processing on the main chemical and physical properties of Aglianico wine was evaluated. Among wine samples, no significant differences (p<0.05) of oenological parameters such as pH, total acidity were found. Similarly, the total phenolic, flavonoids and tartaric esters content and the composition of organic acids did not show significant differences (p<0.05) during the process. On the contrary, colour intensity and tonality of wine samples changed significantly when the alcohol reduction was over the 6.5vol.%. Finally, the total dealcoholized wine showed properties similar to Aglianico wine except for the volatile compounds, which decreased over 98%. Hence, flavour enrichment may be required to produce a pleasurable and delicious non alcoholic beverage from wine.

Pomegranate varietal wines: Phytochemical composition and quality parameters

Some well-known varieties of pomegranate, including Wonderful and Mollar de Elche, were used for the elaboration of varietal pomegranate wines as an interesting alternative to employ secondary quality and over-ripe fruit. The evolution of quality parameters with a technical relevance and the phytochemical composition of these fruit wines throughout the different winemaking stages were monitored. Noticeable changes occurred during wine elaboration, especially over the fermentation period. In addition, a significant role of the cultivar used in the phenolics profile was noted. Anthocyanins were the main bioactives conditioning both antioxidant capacity and colour parameters. Results pointed out that the elaboration of pomegranate wine from different varieties is a suitable means of industrialisation for underused fruits. Moreover, attending to the rich-in-phytochemicals composition of these novel quality drinks, pomegranate wine consumption could be suggested as a promising source of phenolic antioxidants with a plethora of health-promoting functions.

Influence of edible coating on shelf life and quality of ?Picota? sweet cherries

Concentrations of 10, 20 and 30 g/l of an edible coating based on derivatives of fatty acids and polysaccharides in alcohol solution were assayed to determine the effect on alteration of respiratory metabolism, control of transpiration and maintenance of post-harvest quality of “Picota” cherries. Treatment with 10 and 20 g/l coatings reduced the respiratory intensity of the fruits and attenuated the respiratory stress induced by low storage temperatures. After 2 weeks in storage at 0 °C plus 48 h at 20 °C, no off-flavours were detected, nor were there significant treatment-induced levels of ethanol and acetaldehyde. The weight loss of fruits during storage at 0 and 20 °C was inversely proportional to the concentration of the coating used. After storage, the fruits treated with concentrations of 10 and 30 g/l were shinier, more turgid and more attractive than the controls. None of the treatments produced significant changes in the evolution of quality parameters during storage, and they may therefore constitute an alternative technology to modified atmosphere packaging as currently used.

RIPENING CURVE OF EARLY, MIDSEASON AND LATE MATURING HIGHBUSH BLUEBERRY CULTIVARS

To investigate the evolution of quality parameters during ripening, berries of three highbush blueberry cultivars (early, mid season and late maturing) have been harvested at regular intervals of 4 days, at 6 picking stages, each of them corresponding to a ripening stage, identified by the color of the skin, according to an evaluation scale. For each phase, the most significant physico-chemical parameters have been measured. Quality traits evolve quickly from the green-blue to the blue phase. A crucial moment of ripening is the red-blue stage when there is a quick improvement in quality properties. If the picking date coincides with that stage or if it is done earlier, quality does not evolve during postharvest and remains poor. Significant modifications in quality from the blue stage have not been recorded. This allows to reduce the number of berry picking without compromising the quality of the berries.