Highest Total Soluble Solids Content Research Articles

Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia

Salak (Salacca zalacca) is an indigenous plant of Indonesia. It is widely distributed in several areas such as Yogyakarta, Bali, Sumatra, and Maluku. Several varieties of salak have been developed as a part of the government’s plant-breeding program. However, a detailed characterization of the sensory properties has not been reported. This study aimed to evaluate the chemical characteristics and consumer acceptance from six different varieties, namely Pondoh Super, Pondoh Madu, Pondoh Gading, Sari Intan 48, Sari Intan 295, and Sari Intan 541. Chemical characteristic tests included moisture content, fruit acidity (pH), total soluble solids, reducing sugar concentration, and vitamin C. Sensory evaluation on acceptance attributes, such as peel and flesh color, texture, aroma, taste, and overall preference was carried out by 40 untrained panelists. The results revealed that the chemical and sensory characteristics was varied among 6 varieties. Sari Intan 48 had the highest moisture content and pH compared to other varieties. Salak Pondoh Super had the highest levels of reducing sugar and vitamin C. On the other hand, Sari Intan 295 had the highest total soluble solids content. Male, female, and young panelists preferred the taste of Sari Intan 295. There was no significant difference in the parameters of peel color, flesh color, texture, aroma, taste, and overall preference in the adult panelists group. The group of panelists over 51 years old preferred the taste of the Sari Intan 541. The occurrence of a sour taste significantly affected panelists acceptance of salak fruit.

Effect of Ethanol Concentrations, Honey Adding and Maceration Times on Quality of Mao (Antidesma thwaitesianum) Liqueur

The Mao tree (Antidesma thwaitesianum) is a native and medicinal fruit tree found in Southeast Asia, thriving especially in dipterocarp forests, notably in Northeast Thailand’s Phu Phan valley. Ripe Mao fruits are rich in various nutrients and antioxidants that have the potential to mitigate the risk of chronic diseases and cancer. A comprehensive study was conducted to assess the impact of ethanol at different concentrations (40 or 60 % v/v), with and without honey added. The effects of varying maceration times (0, 3, 6, 9, or 12 months) on Mao liqueur’s properties were also investigated. The investigation explored various parameters, including color, total soluble solids, total acid content, alcohol concentration, and bioactive compounds. The results showed that the color lightness (L*) values of all recipes decreased over the storage period. However, adding honey to the production of Mao liqueurs decreased the yellowness (b*) value in the first 3 months but resulted in a higher total soluble solid content in Mao liqueur. Increasing the ethanol concentration from 40 to 60 % did not affect the total acid content (TTA 0.04 %). However, the addition of honey increased the total acid content from 0.04 to 0.08 % (p ≤ 0.05). The maceration time did not affect the alcohol content of Mao liqueur (p > 0.05). The use of 60 % (v/v) ethanol with honey addition resulted in the highest alcohol content (42 % v/v). Increasing the ethanol solution concentration from 40 to 60 % with and without honey added increased the total phenolic content from 126 to 165 GAE mg/L and 136 to 160 GAE mg/L respectively. The addition of honey increased the anthocyanin content in the liqueurs in the 12th month. HIGHLIGHTS Alcohol contents, maceration times and effect of honey adding were studied to improve the quality of liqueur made of Mao (Antidesma thwaitesianum) Mao liqueurs of 60 % EtOH had large changes in their alcohol contents during the maceration time 3 - 6 months Increasing the ethanol solution concentration from 40 to 60 % increased the total phenolic content The addition of honey increased the anthocyanin content in the liqueurs in the 12th month GRAPHICAL ABSTRACT

Cinnamaldehyde affects the storage quality of freshly cut water chestnuts through the regulation of reactive oxygen species and the AsA-GSH cycle

The quality of fresh-cut Chinese water chestnuts (CWCs) rapidly deteriorates with prolonged storage time, thus affecting its commercial value. This study aimed to investigate the effect of cinnamaldehyde (CA) treatment on the quality of fresh-cut CWCs and its mechanism of action. CA treatment maintained good appearance and higher total soluble solids content (TSS) of fresh-cut CWCs and also significantly inhibited microbial proliferation, respiration, phenylalanine ammonia-lyase activity (PAL) and enzymatic browning substance content. Moreover, CA treatment increased the antioxidant capacity and defense function-related enzyme activities (PPO and POD) of fresh-cut CWCs, and suppressed ·OH production rate and MDA content. Meanwhile, CA treatment significantly increased the content of antioxidant compounds and enzyme activities of the AsA-GSH cycle system. In conclusion, CA can inhibit surface discoloration of fresh-cut CWCs and extend their shelf life, thus increasing their commercial value.

Yield and biochemical fruit quality of irrigated peach cultivars subjected to conventional farmer’s fertilization practices in warm production area

Water and fertilization management are the main concerns of farmers in order to achieve an economic yield and high fruit quality. This study evaluates conventional farmer’s fertilization practices in commercial peach orchards (Regueb region) and sets suitable nitrogen (N), phosphorus (P), and potassium (K) supplies to improve yield and fruit quality. Different farmers’ N-P-K supply practices (called FarmNPK) were applied during the different developmental stages of the growing season (S1 budburst and swelling; S2 flowering and fruit set; S3 fruit development; and S4 fruit ripening). Seven cultivars (Flordastar, Plagold5, Plagold10, Plagold15, Plawhite5, Plawhite10, and UFO3) were considered. Depending on cultivars and growth stage, the ranges of total N-P-K supplies were 95–208, 44–84, and 67–103 kg ha−1, respectively. Total fresh yield was quantified, and fruit quality (pomology, phenolic composition, main sugars, and organic acids) was determined in the mesocarp and exocarp. The results revealed that NPK supplies from 95–65–76 to 165–84–103 kg ha−1 induced the highest yield that varied between 50 and 68 kg tree−1, especially with high N supplies during S2. In all cultivars, high N and K supplies in S3 and S4 induced the best weight and fruit size, with the highest total soluble solid content in the fruit, while P supply appeared to be negatively correlated with total sugar content. Analysis of phenolic composition showed that flavan-3-ols varied between 209 and 7114 mg kg−1 DW. In conclusion, the optimum supply of N, P, and K at the appropriate stages, mainly S2 for N supply, and S3 and S4 improved color and ensured appreciable quality.

Nutrient profiling of Wild Aonla (Emblica officinalis Gaertn.) populations in Northeast India: Assessing the potential of this fruit tree for ecological and human health restoration

Assessing the potential of native species like Emblica officinalis (Aonla) is vital for various reasons. It supports biodiversity conservation, sustainable agriculture, ecological equilibrium, human well-being, and climate resilience. This study, conducted across 30 diverse locations in Arunachal Pradesh, Northeast India, unveiled substantial morphological and nutrient variations among Aonla genotypes. Notable findings include G24's high total soluble solids content, G1's maximum acidity, and G13's elevated total carbohydrate content. G29 stood out with increased pectin, vitamin C, and phosphorus, while G19 exhibited higher total chlorophyll, carotenoids, and potassium. Additionally, genotypes displayed differences in crude protein, total starch, crude fibre, and total phenol content. Four promising genotypes (G29, G19, G24, and G1) hold the potential for genetic crop enhancement, offering benefits in local nutrition, health, soil quality, and water retention, not only in Northeast India but also beyond. This research underscores the significance of understanding and utilizing native resources to foster both ecosystems and human communities.

Effect of Time of Girdling on Leaf Photosynthetic Performance and Kiwifruit Quality Characteristics at Harvest and Post-Storage

The present study investigated the impact of cane girdling on the ‘Hayward’ kiwifruit cultivar, both in terms of leaf physiological functions and fruit quality attributes, at harvest and post-storage. Four treatments were conducted: the control cane girdling conducted separately in August (GA), in September (GS), and both in August and September (double girdling) (GAS), using different canes. The results indicated that the carbon assimilation rate was reduced in girdled canes. Nevertheless, girdling resulted in increased fruit dry matter (by 1.7%), weight (by 6.4%), and dimensions without altering fruit shape. Additionally, fruits produced on girdled canes exhibited higher total soluble solids content (by almost 13%) and TSS-to-TA ratio post-storage. There were no significant differences in chlorophyll and carotenoid concentrations, organic acids, and most sugars assessed, both at harvest and post-storage. There were no significant differences among the treatments at harvest regarding total phenolic compounds, except for total flavonoids, which were lowest in the GA treatment. Post-storage, girdling (especially GAS and GS) was found to enhance the fruits’ total phenols and total flavanols, as well as its antioxidant capacity (1.88 μmol equiv. Trolox g−1 FW based on DPPH assay under GS versus (0.53 μmol equiv. Trolox g−1 FW under control). Overall, cane girdling can improve the quality of kiwifruit in terms of both fruit size and functional fruit properties.

Germplasm Diversification in Citrus Orchards in a Mesothermal Climate in Brazil

The limited scion-rootstock combinations used in sweet orange orchards in Brazil reduce the commercial potential of citrus and lead to greater susceptibility to pests and diseases. Aiming to provide germplasm diversification, the research evaluated the Folha Murcha (FM) and Charmute de Brotas (CB) orange trees grafted onto ‘Rangpur’ lime (RL) and ‘Swingle’ citrumelo (SC) rootstocks. The study was conducted in the southern center of the state of São Paulo, in the subtropical region of southeastern Brazil. The grafted trees were planted in September 2016. The field experiment was conducted over two seasons. The combinations were evaluated based on the duration in days and degree-days of the phenological intervals, growth and yield performance, alternate bearing, fruit ripening, and quality. The trees of the two scion cultivars grafted onto RL had the shortest crop cycle, the earliest fruit ripening, and the largest canopy volume. SC produced fewer alternate bearings with greater production efficiency. The CB/SC combination produced fruits with a better color index, higher total soluble solids content, and a higher technological index. This assessment can be useful in planning orchards for dual-purpose markets, such as table fruit and the juice industry.

Evaluation of osmodehydration and vacuum-assisted osmodehydration as pre-treatments during fruit drying process: The effect on drying rates, effective water diffusion and changes in product quality

This work evaluates the effect of applying osmodehydration (OD40 at atmospheric pressure) and pulsed-vacuum osmodehydration (ODVP40, at 498 mmHg) as pre-treatments before apple (cv. Granny Smith) drying. The pre-treatments were evaluated in terms of time-dependent free moisture content (MK), drying rates (DR), effective water diffusion (D), product shrinkage and color changes. The ODVP40 pre-treated samples (40 °Brix grape juice at 40 °C) had a higher total soluble solids content (p < 0.05) and lower moisture content (p < 0.05). Drying experiments were performed at three temperatures (50, 60, and 70 °C) and 3.5 m/s air-flow. Page model best fitted the MK (R2 >0.996) and DR (R2 >0.827). A response surface model was used to estimate the Page model parameters as a function of the initial sample's temperature (T) and total soluble solids concentration (SSo). D values (considering product shrinkage) were computed as 3.56–5.48 × 10−10 m2/s, 6.86–14.35 × 10−10 m2/s, 30.70–72.81×10–10 m2/s for fresh, OD40 and ODVP40 apple, respectively.

Development of cryo‐desiccated whey and soy protein conglomerates; effect of maltodextrin on their functionality and digestibility

AbstractThis study aims at enhancing the thermal stability, functional properties, and digestibility of the protein isolates by addition of maltodextrin. Higher total soluble solid content, less cohesiveness, and high hygroscopicity of maltodextrin allow the protein isolates to show better thermal and functional stability along with improved digestibility. The functionality of powders depends on their particle size, the structure of particles, shape, flowability, and wettability, etc. The effect of maltodextrin (5%, 10%, 15%, and 20%) on the functional properties of WPI, SPI, and the mixture of these proteins (1:1 ratio) was evaluated in this study. The samples were prepared in distilled water (10 w/v % solution of SPI and WPI), cryo‐desiccated (freeze‐dried), and then further dried using a fluidized bed drier (at 80, 90, 100°C) to improve the functional properties. The addition of 15% maltodextrin was obtained as an optimum condition as it provides good functional properties (flowability such as cohesiveness, compressibility index, angle of repose, wettability, solubility, color, and water activity) with maximum thermal stability (113 ± 2°C for WPI, 115 ± 0.5°C for SPI and 118 ± 0.1°C for mixture) studied using differential scanning calorimetry. The powders were further characterized using FTIR, SEM, and SDS‐PAGE to evaluate the effect of in‐vitro digestibility on the protein conglomerates. The in vitro digestibility of the conglomerates containing WPI, SPI, and the mix was 91.24% ± 2.5, 56.48% ± 3.9, and 80.71% ± 3.1, respectively, and show good stability in the gastric phase (pH &lt; 3), which depicts the resistance of conglomerates due to maltodextrin. These protein conglomerates can be ingested orally to gain the benefits of plant and animal proteins simultaneously and can also be incorporated in functional beverages and food items to improve the nutritional value.Practical applicationsThe functional properties of animal protein (WPI) and plant protein (SPI) were improved by the addition of maltodextrin. The maltodextrin improves the gastric digestibility and pH stability of the protein conglomerates. These animal and plant‐based protein conglomerates can be utilized in diets or functional foods as a good source of protein constituents. Higher protein content with good solubility can be attractive to food manufacturers in preparing semi‐solid and liquid novel food systems. Alternatively, these powders can be consumed as dietary supplement to increase the protein uptake and for better digestibility.

Characterization of ‘Wonderful’ pomegranate in the state of Chihuahua, México

The consumption of fruits rich in antioxidants has increased in recent years, a clear example of this is the pomegranate (Punica granatum L.). The cultivation of the pomegranate shows great expectations due to its profitability and its adaptability to development in arid zones. In this research, ‘Wonderful’ pomegranate fruits from Coyame Chihuahua, México were used. Quality parameters and bioactive compounds were evaluated to characterize the pomegranate produced in the state of Chihuahua, six different lots from local producers were used. The results showed significance between the different treatments, lot 5 (L5) presented the best quality characteristics such as: weight, diameter, lower percentage of shell and cartilage, as well as one of the highest percentages of arils, in addition, it had a high Total Soluble Solids (TSS) content, a high Titratable Acidity (TA) and a low sugar-acidity ratio, however, lot 3 (L3) showed the highest antioxidant capacity. In general, the qualities and attributes of the Chihuahua pomegranates, obtained higher values ​​in most of the evaluated variables in comparison with other reported results. On the other hand, as a result of this research, the implementation of the color index in the peel is proposed as a tool for the prediction of the maturity index of the pomegranate. This study contributes to the producers of this fruit tree because there is little information on the production and characterization of the pomegranate.

Non-Thermal Plasma and Soilless Nutrient Solution Application: Effects on Nutrient Film Technique Lettuce Cultivation

Soilless cultivation is one of the best examples of the sustainable intensification concept due to the high use efficiency of its inputs. Managing the nutrient solution through a closed cycle system represents a crucial objective to be pursued, but the recovery of the nutrient solution requires chemical correction and sanitization. The application of non-thermal plasma (NTP) in agriculture promotes the safety of the nutrient solution, decreasing the use of chemicals. The aim of this study was to evaluate the effects of cold plasma on the nutrient depletion, yield, and qualitative traits of lettuce. A closed soilless system (nutrient film technique) was used to compare different NTP treatments: control, low ionization (LI), and high ionization (HI) in two successive lettuce cycles. No significant differences within the nutrient depletion trends were observed. The treated lettuce’s yield was 12% higher than that of the control, characterized by a higher total soluble solid content and a significantly higher electrical conductivity and titratable acidity than the control. The ion content was higher in HI plants, as were the contents of nitrogen, phosphorous, and potassium. In HI plants, the leaf pigments were higher, but no significant changes were observed for the antioxidant content. Cold plasma is a promising strategy that brings benefits to the crop.

Agronomic, Physicochemical, Aromatic and Sensory Characterization of Four Sweet Cherry Accessions of the Campania Region.

Sweet cherries (Prunus avium L.) are greatly appreciated fruits worldwide due to their taste, color, nutritional value, and beneficial health effects. The characterization of autochthonous germplasm allows to identify genotypes that possess superior characteristics compared to standard cultivars. In this work, four accessions of sweet cherry from the Campania region (Limoncella, Mulegnana Riccia, Mulegnana Nera and Montenero) were investigated for their morpho-physiological, qualitative, aromatic, and sensorial traits in comparison with two standard cultivars (Ferrovia and Lapins). A high variability in the pomological traits resulted among the samples. Montenero showed comparable fruit weight and titratable acidity to Ferrovia and Lapins, respectively. The highest total soluble solid content was detected in Mulegnana Riccia. A considerable variability in the skin and pulp color of the cherries was observed, varying from yellow-red in Limoncella to a dark red color in Montenero. Mulegnana Nera showed the highest content of polyphenols, flavonoids, anthocyanins, and ascorbic acid compared to the standard cultivars. Volatile organic compounds profile analysis identified 34 volatile compounds, 12 of which were observed at different concentrations in all the sweet cherry genotypes while the others were genotype-dependent. Conservation and cultivation of autochthonous accessions with suitable nutritional and morpho-physiologic characteristics promotes our agrobiodiversity knowledge and allows to better plan future breeding programs.

Quality and Yield of Bell Pepper Cultivated with Two and Three Stems in a Modern Agriculture System

Bell pepper is a very important crop for its value in domestic and foreign markets. Actually, growers have adopted different management practices. In that aspect, management with different numbers of stems can define the quality and quantity of the product, as well as any increase in yield. The objective of this work was to evaluate the physical and chemical characteristics of fruits in terms of the quality and postharvest of bell pepper, as well as the yield according to the number of stems grown in a hydroponic system under greenhouse conditions. The experiment consisted of four treatments: two stems (T1) and three stems (T2) on a ‘Cannon’ cultivar, as well as two stems (T3) and three stems (T4) on a ‘Bragi’ cultivar. Fruits were sampled to determine total soluble solids (TSS), titratable acidity (TA), pH, electrical conductivity (EC), maturity index (MI), vitamin C (VC), lycopene content, size, shape, color, firmness, and yield. High vitamin C concentration of 120 mg 100 g−1 was found in both cultivars. Treatments from ‘Cannon’ had the higher TSS content, lycopene levels and firmness. Regarding the physical characteristics, T1 of ‘Cannon’ had better fruit size: 63% (large), 35% (medium) and 2% (small). The highest yield was obtained in T2 of ‘Bragi’ with 6.50 kg m−2. It was observed that total number of fruits increased as the number of stems increased. However, the size of the fruits decreased.

Pomegranate Pomace Extract with Antioxidant, Anticancer, Antimicrobial, and Antiviral Activity Enhances the Quality of Strawberry-Yogurt Smoothie.

Valorizing the wastes of the food industry sector as additives in foods and beverages enhances human health and preserves the environment. In this study, pomegranate pomace (PP) was obtained from the company Schweppes and exposed to the production of polyphenols and fiber-enriched fractions, which were subsequently included in a strawberry-yogurt smoothie (SYS). The PP is rich in carbohydrates and fibers and has high water-absorption capacity (WAC) and oil-absorption capacity (OAC) values. The LC/MS phenolic profile of the PP extract indicated that punicalagin (199 g/L) was the main compound, followed by granatin B (60 g/L) and pedunculagin A (52 g/L). Because of the high phenolic content of PP extract, it (p ≤ 0.05) has high antioxidant activity with SC50 of 200 µg/mL, besides scavenging 95% of DPPH radicals compared to ascorbic acid (92%); consequently, it reduced lung cancer cell lines' viability to 86%, and increased caspase-3 activity. Additionally, it inhibited the growth of pathogenic bacteria and fungi i.e., L. monocytogenes, P. aeruginosa, K. pneumonia, A. niger, and C. glabrata, in the 45-160 µg/mL concentration range while killing the tested isolates with 80-290 µg/mL concentrations. These isolates were selected based on the microbial count of spoiled smoothie samples and were identified at the gene level by 16S rRNA gene sequence analysis. The interaction between Spike and ACE2 was inhibited by 75.6%. The PP extract at four levels (0.4, 0.8, 1.2, and 1.4 mg/mL) was added to strawberry-yogurt smoothie formulations. During 2 months storage at 4 °C, the pH values, vitamin C, and total sugars of all SYS decreased. However, the decreases were gradually mitigated in PP-SYS because of the high phenolic content in the PP extract compared to the control. The PP-SYS3 and PP-SYS4 scored higher in flavor, color, and texture than in other samples. In contrast, acidity, fat, and total soluble solids (TSS) increased at the end of the storage period. High fat and TSS content are observed in PP-SYS because of the high fiber content in PP. The PP extract (1.2 and 1.6 mg/mL) decreases the color differences and reduces harmful microbes in PP-SYS compared to the control. Using pomegranate pomace as a source of polyphenols and fiber in functional foods enhances SYS's physiochemical and sensory qualities.

Production of Traditional Grape Pickle Using Lactobacillus acidophilus and Investigation of the Inhibitory Effect of the Product on Bacillus cereus and Escherichia coli

Grape pickle is a traditional food that is made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus and Escherichia coli in grape pickles produced with or without using probiotic Lactobacillus acidophilus La-5 as well as microbiological, chemical and sensory properties of each group were examined during 35 days of ripening at 25°C and 5 months at refrigerated storage period. Molds and lactic acid bacteria (LAB) counts remained below the limit of detection (6 log in samples to be considered a probiotic product. E. coli counts rapidly declined to undetectable level within 7 days, while B. cereus numbers was found 1.56-1.72 log cfu/g at the end of the storage period. As a result, it was established that traditional grape pickle is not suitable food matrix for probiotication. High total soluble solid content (63 °Brix) and presence of horseradish in grape pickles ensure the microbiological stability as well as the safety of product.

Characterisation and pre-selection of Acca sellowiana genotypes by multivariate analysis

Feijoa (Acca sellowiana) is a native Brazilian fruit with a peculiar flavour, a considerable amount of bioactive compounds and antioxidant activity. Even though this fruit tree is currently cultivated in several countries around the world, in Brazil, the process of domestication is underway, and the selection and breeding of new genotypes that are more productive and with better fruit quality is necessary. The objective of this work was to evaluate phenotypic diversity among and within progeny and to study the correlations among the quality variables of Feijoa fruit, seeking to select individuals with superior characteristics using principal component analysis. The parents who formed the progeny (families) were selected from a participatory breeding programme. We observed that individuals 47 and 93 had a combination of desirable fruit characteristics for selection, and individuals 15, 910, 98 and 410 should be selected for future crossings, as they had a high total fruit mass and soluble solid content or the highest percentage of pulp and rounded fruit shape. Larger fruit, in general, had a lower percentage of pulp. Principal component analysis is a viable tool in the pre-selection of new genotypes and potential progenitors for Feijoa breeding programmes.

Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities.

Industrial pomaces are cheap sources of phenolic compounds and fibers but dumping them in landfills has negative environmental and health consequences. Therefore, valorizing these wastes in the food industry as additives significantly enhances the final product. In this study, the citrus pomaces, orange pomace (OP), mandarin pomace (MP), and lemon pomace (LP) were collected by a juice company and subjected to producing polyphenols and fiber-enriched fractions, which are included in functional yogurt; the pomace powder with different levels (1, 3, and 5%) was homogenized in cooled pasteurized milk with other ingredients (sugar and starter) before processing the yogurt fermentation. The HPLC phenolic profile showed higher phenolic content in OP extract, i.e., gallic acid (1,702.65), chlorogenic acid (1,256.22), naringenin (6,450.57), catechin (1,680.65), and propyl gallate (1,120.37) ppm with massive increases over MP (1.34–37 times) and LP (1.49–5 times). The OP extract successfully scavenged 87% of DPPH with a relative increase of about 16 and 32% over LP and MP, respectively. Additionally, it inhibits 77–90% of microbial growth at 5–8 μg/mL while killing them in the 9–14 μg/mL range. Furthermore, OP extract successfully reduced 77% of human breast carcinoma. Each of pomace powder sample (OP, MP, LP) was added to yogurt at three levels; 1, 3, and 5%, while the physiochemical, sensorial, and microbial changes were monitored during 21 days of cold storage. OP yogurt had the highest pH and lowest acidity, while LP yogurt recorded the reverse. High fat and total soluble solids (TSS) content are observed in OP yogurt because of the high fiber content in OP. The pH values of all yogurt samples decreased, while acidity, fat, and TSS increased at the end of the storage period. The OP yogurts 1 and 3% scored higher in color, flavor, and structure than other samples. By measuring the microbial load of yogurt samples, the OP (1 and 3%) contributes to the growth of probiotics (Lactobacillus spp) in yogurt samples and reduces harmful microbes. Using citrus pomace as a source of polyphenols and fiber in functional foods is recommended to enhance their physiochemical and sensory quality.

Preparation and characterization of natamycin-incorporated agar film and its application on preservation of strawberries

This study investigated the preparation and characterization of Natamycin-incorporated agar film and its antimicrobial effect on preserve quality of fresh strawberries. Natamycin-incorporated agar films were prepared by solvent casting method and characterized in mechanical, optical, water swelling, and barrier properties. Antimicrobial activity of the films and their preservative effects on strawberries stored at 4 °C and 20 °C were also assessed. As natamycin amount increased (0%, 0.33%, 0.66%, 0.99%, 1.33%, w/w of dry film), the antimicrobial activity of the film increased with inhibition zone of Aspergillus niger and Saccharomyces cerevisiae from 0 cm to approximate 28 cm, while there was no significant effect on water vapor permeability and swelling degree. On the other hand, with the increase of natamycin, tensile strength of the film declined (from 17.61 to 14.94 MPa), while oxygen permeability enhanced from 0.161 to 0.585 × 10−15 cm3 cm/cm2 s Pa. Furthermore, the natamycin can be released quickly from antimicrobial films within 2 days under aqueous solution in accordance with fick’s law. Along with the addition of natamycin, light transmittance of antimicrobial films trends to decrease whereas the haze and total color difference of film increase significantly. Compared to control group, fungal colony number of strawberry packaged in antimicrobial film was reduced by 0.51 and 1.05 log cfu g−1 at 4 °C and 20 °C, respectively. The strawberries packaged by antimicrobial film retained high total soluble solid content with higher hardness of 61.89% and 54.47% at 4 °C and 20 °C, respectively at the end of storage. Moreover, strawberries packaged with the natamycin-incorporated film showed lower rate of water loss during storage (1.43% and 7.66% at 4 °C and 20 °C, respectively). The obtained results indicate that natamycin-incorporated agar film could be used as environment-friendly packaging alternative to preserve perishable fresh produce and extend their shelf lives by means of antimicrobial activity and other merits.

Analysis of mechanism regulating high total soluble solid content in the parthenocarpic tomato fruit induced by pat-k gene

Total soluble solid (TSS) in tomatoes is an important trait that affects consumer's preference. Previous studies have observed high TSS content in parthenocarpic tomato fruits induced by a parthenocarpic gene, pat-k. However, the mechanisms regulating high TSS content remain unknown. Hence, we have investigated the water content, metabolites involved with high TSS content, and gene expression related to starch synthesis in tomato fruits to elucidate the mechanism regulating high TSS content. We have found that independent of fruit water content, parthenocarpic fruits induced by pat-k had higher TSS content than pollinated fruits on Pat-k homozygous plants. Additionally, metabolome analysis of mature fruits has revealed that fructose influenced the difference in TSS content between pollinated fruits on Pat-k homozygous plants and the parthenocarpic fruits on pat-k homozygous plants. Furthermore, high performance liquid chromatography (HPLC) analysis showed that not only fructose contents but also glucose contents were higher in the parthenocarpic fruits on pat-k homozygous plants than pollinated fruits on Pat-k homozygous plants, suggesting that increases in these sugar contents influenced the high TSS content in the pat-k-induced parthenocarpic fruits. We also have found that parthenocarpic fruits had high starch content and upregulated Sus4, which is involved in starch synthesis, during the early stages of fruit development. Since previous reports have suggested that high starch content during the early stages of fruit development attributed to high sugar content in mature tomato fruits, our results suggest that high accumulation of starch in young fruits could be involved with high TSS content in parthenocarpic fruits induced by pat-k.

Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage

Physicochemical and microbiological properties changes of new beverages combining sour (‘Garoussi 2’, ‘Mezzi 1’, ‘Mezzi 2’) and sweet (‘Gabsi’, ‘Tounsi’) pomegranate juices with different proportions (10% and 20% of sour juices) were studied over a 14 days refrigerated storage. The sour juices have proved to be very rich in total soluble solids, total anthocyanin and total phenolic contents. However, these juices are not appreciated by panellists because of high acidity content. The juice blends were characterized by an attractive red colour, acceptable acidity, higher total soluble solids content, higher total phenol and anthocyanin contents compared to sweet juices. The juice blending was found to be very effective in reducing the browning and improving the appearance of beverages during storage. High microbial loads of juice samples stored up to 14 days indicate their poor microbiological quality. The beverage based on Gabsi and Garoussi 2 (10 % and 20 % proportions) presented better nutritional and microbiological stability during storage leading to their high consumer acceptance. It was concluded that conservation of juice samples should not exceed 7 days in order to have healthy value-added beverages.