Fruit Juice Colour Research Articles

Thermal Poststorage Treatment for Maintaining Fruit Quality and Extending Storage Life of Pomegranate Wonderful cultivars

Cold storage is a widely used method for prolonging pomegranate fruit shelf life. However, low storage temperature may result in fruit decayed and chilling injury. So, this experiment was conducted to investigate the effect of different storage temperature (5, 10, and 20 °C with 85-90% RH) for maintaining quality criteria and storage period prolongation of pomegranate fruits cv. wonderful during 2018 and 2019 seasons. Fruit quality characteristics i.e., fruit weight, volume, length, and diameter, total aril weight, total juice weight and color parameters, of skin, aril and juice were investigated. Soluble solids content (TSS), total acidity (TA), ascorbic acid content (vitamin C), and total anthocyanin content were measured periodically for a storage period of 30 days for 5, 3 and 2 months respectively. Results indicated that pomegranate fruits stored at 5°C showed lower weight loss percent and higher firmness than that occurred in fruit stored at 10 and 20°C with more expand storage period. Pomegranates stored at 5°C recorded the highest fruit weight, fruit volume, aril weight and juice weight with the lowest fruit specific gravity after four months. While, the highest fruit length and diameter were noted at 10°C storage after the third month. The highest anthocyanin content was recorded for pomegranate fruits after five storage months at 5 ° C. Lightness (L) and Chroma (C*) color parameters in skin and aril of wonderful pomegranate fruits had higher gradual increment compared with its values at harvest. Meanwhile, hue angle (H0) color parameter clarified remarkable reduction trend throughout different storage temperatures such as 5, 10 and 20 °C with expanding storage periods. On the other side, fruit juice color (Lightness (L*) and Chroma (C*)) cleared a significant decrease with a noticeable increment for hue angle (ho) respectively compared with initial value at harvest. From these results it can be concluded that cold storage at 5°C was better than storage at 10 and 20 °C for expanding the market duration of pomegranate fruits.

Effect of waxing and packaging method on the quality of Pontianak Tangerine

Orange is a fruit that is easily subjected to physical, chemical and biological changes during storage. The change in behavior was due to the absence of handling of the fruit after harvest. To maintain the quality of the fruit and to extend the shelf life, the fruit was manipulated by waxing and packaging. The research objective was to determine the effect of waxing and proper packaging methods on the quality of Pontianak Tangerine fruit during storage 10 days after harvest. The research was conducted at the Post Harvest Laboratory of East Java AIAT in January 2018. The research design was arranged completely randomly with 2 treatment factors. The factors are wax dyeing (waxing and without waxing) and packaging methods (plastic baskets, black plastic bags, white plastic bags, transparent plastic, cardboard and fruit nets). The experiment was repeated 3 times per unit experiment / replication using 10 pieces. The results showed that on the second day after harvest there was a significant difference between the wax and the packaging method on fruit volume, fruit skin brightness color and fruit juice brightness color. Meanwhile, the waxing factor and packaging method were not different with respect to sugar content, acid content, fruit weight, juice volume, and fruit juice color. For yellowish skin color, the packaging method is different but there is no difference in waxing, the packaging method with a white plastic bag is yellow. Observations on day 10 after harvesting wax did not affect fruit volume, fruit skin color, attack by plant-disturbing organisms, juice color, sugar content, acid and vitamin C levels, but had an effect on fruit weight, skin brightness, juice volume, juice brightness and juice yellowish color. The method of packaging affects the volume of fruit, volume of juice, yellowish juice color and vitamins. C

Some physico-chemical characteristics of mulberry (Morus alba, Morus laevigata, Morus nigra) species grown in western Turkey

Fruit colour of mulberry may be white, purple (Morus alba), black (Morus nigra) or red (Morus laevigata and Morus rubra) when they are ripe. Recently, black coloured mulberry species received a great importance due to higher contents of phenolic compounds and having a unique delicious refreshing taste. Dark coloured mulberries have been used as a folk remedy to treat many diseases such as hypertension, arthritis and anemia, diabetes and cancer. In this study, physico-chemical properties (fruit weight, fruit diameter, fruit length, stalk length, fruit juice colour, total soluble solid contents, pH, titratable acidity, antioxidant activitiy, total phenolic and total flavonoid contents) of white, purple (both Morus alba L.), dark red (Morus laevigata Wall.) and bright black (Morus nigra L.) mulberry fruits grown in the West Mediterranean Region of Turkey were investigated. While the largest fruits were noted in dark red mulberry plants, the smallest one was the white mulberry fruit. The highest total soluble solid contents (TSS) were obtained in fruits of black mulberry (20.10%), while it was lowest in dark red coloured mulberry (9.23%). The total acidity contents of mulberry species was between 0.12 (white mulberry) and 1.73% (black mulberry). The highest total phenolic contents and antioxidant activity were found both in black mulberry (270 mg of gallic acid equivalent (GAE) 100 g-1 fresh weight; 6.79 mg fresh weight) and in dark red mulberry (265.5 mg GAE 100 g-1 fw; 6.64 mg fresh weight). The highest amount of total flavonoid was also observed in black mulberry fruits (mg catechin equivalent 100 g-1 fresh weight). The results showed that black mulberry species had higher bioactive contents compared to other mulberry species.

Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures

Seventeen commercially available, "ready to drink" fortified beverages consisting of mixtures of fruit juices and milk were analyzed to evaluate their carotenoid profile (including their Z/E stereoisomers) and color during their commercial shelf life. Lightness (L*) was found to be correlated with the content of milk in the mixtures (r= 0.649) whereas red-yellow colors were correlated with the contents of alpha-carotene, beta-cryptoxanthin, and beta-carotene supplied by the fruit. The beverages stored under refrigeration (4 +/- 2 degrees C) showed higher luminosity (L*) and higher saturation of color (C*) and yellowness (b*). Differences (P < 0.05) in the levels of carotenoids were found among the beverages. Common fruits such as apple, lemon, pear, strawberry, kiwifruit, pineapple, and banana were low in carotenoids. However, orange, apricot, mango, and peach contributed significantly (P < 0.05) to increasing beta-cryptoxanthin and beta-carotene concentrations. Passion fruit supplied zeta-carotene, and the presence of carrot increased the levels of alpha-carotene and beta-carotene. Conversion of all-Ebeta-carotene and beta-cryptoxanthin to their Z isomers took place in 8 of the 17 samples containing alpha-carotene and in 9 of the 13 samples containing beta-cryptoxanthin, respectively, which resulted in some loss of provitamin A activity and nutritional value.

イチゴ炭そ病抵抗性に関する選抜実生群と非選抜実生群間での果実品質および早晩性の比較

The resistant F1 progenies of strawberry (Fragarla × ananassa Duch.) that were inoculated with anthracnose during the young seedling stage were compared with non-inoculated seedlings for fruit quality and earliness. The progenies were derived from the cross between susceptible 'Nyoho' and resistant 'Hokowase'. The inoculated and non-inoculated seedlings had similar mean values and variations in the fresh weight and firmness of fruits, Brix values, acidity, soluble solid/acid ratios, color of fruit juice, L*, a* and b* values of fruit skin color, and a similar distribution in the dates of flower-bud emergence. The results indicate that there are no correlations between resistance to anthracnose and a) traits of fruit quality and b) earliness of strawberry. Thus, screening for anthracnose resistance in the young seedlings may not lead to discarding germplasm with high fruit quality and an early flowering trait.