Titratable Acidity Content Research Articles

Dynamics of microbial communities, flavor, and physicochemical properties of kombucha-fermented Sargassum fusiforme beverage during fermentation

In this study, a novel kombucha-fermented Sargassum fusiforme beverage was prepared, and physicochemical properties, volatile flavor compounds, and microbial communities during the beverage fermentation were investigated. The results indicated that after fermentation, the pH decreased to 2.77 ± 0.05, titratable acid content increased to 4.42 ± 0.20 mg/mL, organic acids content increased and acetic acid became the main organic acid, values for total sugar content decreased and the reducing sugar content increased during fermentation. The clearance rates of DPPH radicals, hydroxyl radicals, superoxide anion radicals, and ABTS radicals increased after fermentation. In addition, the results of high-throughput sequencing showed that Zygosaccharomyces was the main fungi, and Komagataeibacter and Acetobacter were the main genera of bacteria in kombucha-fermented S. fusiforme beverage. Gas chromatography-ion migration spectrometry results showed that ethanol, acetic acid, acetone, and ethyl acetate were the main volatile flavor compounds. The correlation results between the dominant microbial community and the major volatile flavor compounds indicated that Pichia, Aspergillus, Zygosaccharomyces, Acetobacter, and Ralstonia had a positive effect on the flavor formation of beverages, which provided the direction for the later development and accurate screening of flavorous functional microorganisms.

Productivity and juice quality of different passion fruit cultivars grown in northwest region of Rio de Janeiro

Brazil is the major world producer of passion fruits. This culture is an alternative for small farms due to the fast economic gain and monetary income distributed throughout the year. The intense occurrence of plant diseases in commercial orchards forced the development of new cultivars. The objective of this work was to characterize the fruit productivity, the pulp yield and the juice quality of improved passion fruit cultivars: BRS Gigante amarelo (GA), BRS Ouro vermelho (OV) and BRS Sol do Cerrado (SC), comparing to the Common Yellow (CY) passion fruit normally grown in the orchards. Juice quality was evaluated by titratable acidity (TA), pH, total soluble solids (TSS), ratio TSS/TA, total soluble sugars (SS), reducing sugars (RS) and ascorbic acid (AA) contents. BRS GA presented the higher fruit productivity and juice yield, but the lower rind thickness. Its content of TA was similar to the CY passion fruit. The three cultivars presented higher contents of RS and TSS than CY passion fruit, with higher value of SS for the BRS GA. The content of AA was similar among the different cultivars. BRS GA was considered as more productive and with better juice quality

EVALUATION OF SOME CUCUMBER HYBRIDS (CUCUMIS SATIVUS L.) FOR QUALITY TRAITS

Cucumber (Cucumis sativus L.) is a species of the Cucurbitaceae family cultivated mainly in protected areas in Romania. Cucumber fruits are sources of nutrients necessary for human health, and awarness of quality attributes can satisfy the demands of consumers who are becoming more informed lately. The aim of the study was to analyze of some quality indices in two hybrids of cucumbers, Amour F1 and Capricorn F1 grown in solar, on a soil mulched with black polyethylene film. The quality analyzes were performed immediately after harvesting, at technological maturity and were focused on: ph, titratable acidity, SSC, reducing sugars, glucose, fructose, ascorbic acid, total phenolics and flavonoids content. The results showed that the hybrid Amour F1 recorded higher values in terms of content in SSC, ascorbic acid and total phenolics and in mulched variants compared to the variantes without mulching.

Sustainable design and characterization of Aegle marmelos fruit nanomucilage-flaxseed oil nanoemulsion: Shelf-life of coated fresh-cut papaya

Nanoemulsions made from polysaccharides sourced from unconventional materials have gained attention as efficient delivery systems for bioactive compounds, aiding in their enhanced absorption. Therefore, this research was primarily focused on developing an economical and environmentally sustainable method for the preparation of nanoemulsion and the evaluation of its characteristics. Moreover, the synthesized nanoemulsion was assessed for its synergistic antibiofilm effects and its application as a coating material on fresh-cut papaya fruits. Aegle marmelos mucilage, flaxseed oil, and Tween 80 were utilized for the formulation of nanoemulsion by the low-energy method. Flaxseed oil analysis confirmed the existence of key fatty acids, including stearic acid, oleic acid, α-linolenic acid, linoleic acid, and palmitic acid. The optimized nanoemulsion (NM3) exhibited an average droplet size of 119.16 ± 5.38 nm with −25.20 ± 0.99 mV of surface charge. In addition, NM3 stability was investigated by subjecting it to different storage temperatures, pH levels, and NaCl concentrations by measuring the changes in zeta potential and droplet size. The NM3 nanoemulsion demonstrated significantly higher changes in stability (p < 0.05) at different pH levels and ionic strengths (p < 0.05). The FTIR results inferred the majorly existing functional groups at 3339.05 cm−1, 2127.88 cm−1, 1636.64 cm−1, and 589.27 cm−1. Furthermore, the SEM images also revealed a uniform distribution of droplets throughout the nanoemulsion. When the nanoemulsion was applied to fresh-cut papaya fruits, it effectively delayed weight loss and also affected the titratable acidity content and total soluble solids (TSS), thereby reducing spoilage. In conclusion, this study demonstrated that the nanoemulsion exhibited superior antimicrobial effects and great potential for the shelf-life improvement of fresh-cut papaya fruits. Thus, combining oils with mucilage represents a promising approach to enhancing the effectiveness of antimicrobial activity and controlling foodborne pathogens.

Enhancement structure probiotic yoghurt made from whole milk powder by psyllium husk

Psyllium husk is a bioactive source that provides health benefits and is new best possible use in the dairy industry as a texture enhancer for its hydrochloride properties. The current study focuses on the optimization of a suitable amount of psyllium husk powder (PHP) with whole milk powder (WMP) to produce bioactive probiotic yoghurt and keep it stable during the storage period. The different levels of PHP (0, 0.5, 1.0, and 1.5 % w/w) with WMP were used to prepare the bioactive probiotic yoghurt as a functional food. We made four different mixtures and tested them for their chemical makeup (pH, titratable acidity, moisture, total solids, ash, fat, and protein), colour (L*, a*, b*, and C*), ability to hold water (WHC), and how they tasted after 1, 7, and 14 days at 5°C. The PHP probiotic yoghurt showed a significant decrease (p &lt; 0.05) in pH, protein, and fat. While titratable acidity and ash contents were increased compared with the control. Also, the texture profile, like adhesive and hardiness, had better flow properties and more WHC than the control. Additionally, the color parameter showed an increase in a*, b*, and C* values and a decrease in the L* value. The sensory evaluators preferred the 1% PHP samples. The current study found that samples fortified with 1% PHP improved the physicochemical, texture, and sensory properties of probiotic yoghurt and maintained probiotic yoghurt structure during storage compared with the control. Probiotic yoghurt prepared from PHP has provided new dairy industrial applications.

Controlled atmosphere storage of krypton, xenon and oxygen inhibits yellowing and maintains quality of fresh peeled water chestnuts (Eleocharis dulcis)

Yellowing and quality (including total soluble solid (TSS), titratable acid (TA) and ascorbic acid (AA)) deterioration are the main reasons for affecting shelf life of fresh peeled water chestnuts (FPWCs). The use of controlled atmosphere (CA) storage of krypton (Kr), xenon (Xe) and O2 to keep food fresh has not been studied. The purpose of this study was to determine the effect of CA storage of Kr, Xe and O2 on the shelf life of FPWCs. FPWCs were treated with CA storage (Kr 40.4%, Xe 40.4%, O2 19.2%) (CA-(Kr, Xe, O2)). The N2 content, Kr content, Xe content, O2 content, CO2 content, degree of yellowing, eriodictyol and naringenin contents, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, phenylalanine lyase (PAL) activity, weight loss, TSS content, TA content, AA content, texture and microbe of FPWCs were measured. The results indicate that CA-(Kr, Xe, O2) reduces the degree of yellowing by inhibiting the eriodictyol content, maintains the quality by reducing the weight loss and increasing TSS, TA and AA contents. In addition, it was found that CA-(Kr, Xe, O2) maintains the texture by increasing the hardness, springiness, gumminess and chewiness, and inhibits the growth of mesophile, yeast and mold. The results provide a new method for extending shelf life of FPWCs.

Identification and expression analysis of apple PDHB-1 gene family

Pyruvate dehydrogenase E1 component subunit beta-1 (PDHB-1) is a gene encoding the β-subunit of pyruvate dehydrogenase complex, which plays an important role in fruit acid accumulation. The aim of this study was to investigate the evolution characteristics of apple PDHB-1 family and its expression in apples with different acid contents. Bioinformatics analysis was performed using databases including NCBI, Pfam and software including ClustalX, MEGA, and TBtools. By combining titratable acid content determination and quantitative real-time PCR (qRT-PCR), the expression of this family genes in the peel and pulp of apple 'Asda' and 'Chengji No.1' with different acid content were obtained, respectively. The family members were mainly located in chloroplast, cytoplasm and mitochondria. α-helix and random coil were the main factors for the formation of secondary structure in this family. Tissue-specific expression profiles showed that the expression of most members were higher in fruit than in other tissues. qRT-PCR results showed that the expression profile of most members was consistent with the profile of titratable acid contents. In the peel, the expression levels of 14 members in 'Asda' apples with high acid content were significantly higher than that in 'Chengji No.1' apples with low acid content, where the expression difference of MdPDHB1-15 was the most significant. In the pulp, the expression levels of 17 members in 'Asda' apples were significantly higher than that in 'Chengji No.1' apples, where MdPDHB1-01 was the most highly expressed. It was predicted that PDHB-1 gene family in apple plays an important role in the regulation of fruit acidity.

Development of hyaluronic acid based polysaccharide-protein composite edible coatings for preservation of strawberry fruit

With the growing demand for extending the shelf-life of perishable goods such as fruits and vegetables, there is continued interest towards the development of edible coatings derived from natural sources. To avoid rapid dissolution, water insoluble polysaccharide such as chitosan has been widely explored. In this work, we developed robust hyaluronic acid-based edible polysaccharide-protein coatings by combining it (hyaluronic acid) with chitosan and gelatin to introduce additional antioxidant properties. This work is the first example of using hyaluronic acid in edible coatings for fruit preservation. The effect of developed edible composite coatings on the quality of coated strawberries was investigated over a 15 day storage period with 3-day examination intervals. The obtained results revealed hyaluronic acid dose-dependent improvement in intrinsic properties of coated strawberries including weight loss, pH, titratable acidity (TA) and total solids content (TSS). Furthermore, the inclusion of hyaluronic acid significantly enhanced the antioxidant properties of developed edible coatings as measured using total phenolic content, change in ascorbic acid content and DPPH assay prolonging the shelf-life of coated strawberries.

Studies on Preparation of Mango Pickle from Different Genotypes of Akola Maharashtra Region

Mango relishes are extremely popular throughout the Asian continent. In every Indian household, they are the condiment most frequently ingested. It is rich in antioxidants and contains vitamin K and fibre, among other nutrients. Four recipes of mango pickle, namely Recipe-1, Recipe-2 (Recipe-1 + niger seed 150 g), Recipe-3 (Recipe-1 + garlic 200 g), and Recipe-4 (Recipe-1 + niger seed 150 g + garlic 200 g) were standardised for the preparation of mango pickle using three genotypes (Galu, Shravanya, and Telya). The TSS (Total Soluble Solid), pH, titratable acidity, total sugar, reducing sugar, non-reducing sugar, ascorbic acid, and moisture content of the pickle sample were analysed. Genotype-3 and Recipe-4 (Recipe-1 + niger seed 150 g + garlic 200 g) were the most accepted and organoleptically acceptable mango pickles due to their elevated acidity, sugar content, and overall acceptability.

Effect of cultivar, year, and their interaction on nutritional and energy value components in Aronia melanocarpa berries

Aronia melanocarpa has long been known for its small, purple-black, and sweet-bitter berries to which several human health benefits have been attributed. This study aimed to highlight the effect of cultivar, year, and their interaction on the berry level of some components with nutritional and energetic value in two chokeberry cultivars. The study was carried out on ‘Melrom’ and ‘Nero’ chokeberry cultivars, grown under climatic conditions specific to Muntenia region, Romania. Compared to ‘Nero’ cv., dry weight, total soluble solids, and carbohydrates were found in significantly higher quantity in ‘Melrom’ cv. (263.33 g kg-1, 18.02 °Brix, 203.19 g kg-1). Significantly higher energy value and acidity (946.81 kcal kg-1 and 11.40 g malic acid kg-1, respectively) were also determined for ‘Melrom’ cv. Except for total soluble solids for ‘Melrom’ cv., total titratable acidity and total sugar content presented the highest variations between the study years for each of the two cultivars. K was the major mineral, followed by Ca. ‘Nero’ cv. had a higher content of K (2.73 g kg-1) and Zn (0.003 g kg-1) and significantly higher levels of Ca (0.72 g kg-1), Mg (0.35 g kg-1), and P (0.52 g kg-1). Both chokeberry cultivars can be considered as an alternative to complete the daily diet with fiber and minerals without high energy or sugar intake.

Bioaccessibility of iron and zinc content of a traditional pearl millet gruel acidulated with extracts of roselle calyces and tamarind pulp

Iron and zinc deficiencies are a public health concern in the Far-north region of Cameroon, where diets are based on cereals containing inhibitors of minerals’ absorption. This work investigated the effect of acidulating a traditional pearl millet gruel with extracts of roselle calyces and tamarind pulp on iron and zinc bioaccessibility. We first determined pH, titratable acidity, phytates and polyphenols content of decoction and maceration extracts. Phytates, polyphenols and minerals content of the acidulated gruels as well as the bioaccessibility of iron and zinc using a simulated in vitro digestion method were then assessed. Finally, we evaluated the acceptability of the acidulated gruels. The pHs of roselle calyces extracts (2.59 – 2.71) were the lowest (p < 0.05) while phytates (114.61 – 115.72 µg.mL−1) and polyphenols (100.80 – 116.32 µg.mL−1) were more abundant (p < 0.05) in tamarind pulp extracts. There were no significant differences (p ˃ 0.05) in the titratable acidity of all extracts (0.20 – 0.24 g .100 mL−1). Gruels acidulated with decoction and maceration extracts of tamarind pulp were more concentrated (p < 0.05) in phytates (469.66 mg .100 g−1 DM), polyphenols (70.91 mg .100 g−1 DM) and Iron (5.70 mg .100 g−1 DM), respectively. All the acidulated gruels exhibited higher (p < 0.05) bioaccessible minerals with the greatest increases (22.28% for iron and 61.41% for zinc) being found in decoction and maceration extracts of roselle calyces, respectively. No acidulated gruels had a general acceptability score inferior to that of the control. The acidulation of pearl millet gruels with roselle calyces and tamarind pulp extracts could be an efficient and affordable food-based strategy to fight against iron and zinc deficiencies in at-risk populations.

Bayesian and classical approaches for the estimation of genetic parameters and coefficients of repeatability of acerola quality traits

Although acerola (Malpighia emarginata DC.) is a tropical fruit of high interest due to its high ascorbic acid content and attractive sensory attributes, fruit production is characterized by high genetic variability. Additionally, the use of new biometric tools for acerola breeding is scarce. This study aimed to estimate genetic parameters and the coefficient of repeatability, as well as determine the optimal number of fruits for quality trait analyses in different acerola genotypes, using different approaches. Twenty-three (Experiment I) and thirty-five (Experiment II) genotypes were evaluated in a randomized block design with four replicates and three plants per plot. Twenty fruits per plant were harvested and evaluated for the following quality traits: diameter, mass, skin color (lightness, chroma and hue), firmness, soluble solids (SS), titratable acidity (TA), SS/TA ratio, and ascorbic acid content. The genetic parameters and the coefficient of repeatability were estimated for each experiment using classical and Bayesian methods. Both approaches achieved similar results on estimating variance components, genetic parameters and the coefficient of repeatability. Genetic parameters showed favorable conditions for acerola selection. The coefficient of repeatability was high for all acerola quality traits. A total of 17 fruits are required for the effective selection of acerola genotypes with an accuracy of 95%.

Investigation of extraction phenomena in continuous circulation coffee brewing and comparison with other brewing methods

AbstractThis study investigated a continuous circulation cold brewing (CCCB) process using a modified single‐serve brewer that allowed recirculation of the brew within the single‐use capsules. The changes of total dissolved solids (TDS), titratable acidity (TA), caffeine and 5‐caffeoylquinic (5‐CQA) concentrations over time during the CCCB process were evaluated using two masses of coffee grounds (10 and 12.5 g). To elucidate the extraction process, Weibull distribution, pseudo‐first order, and pseudo‐second order models were fitted to the extraction kinetics data. The physicochemical quality of the brews produced from the CCCB process were also compared to brews produced though traditional cold brew steeping (separated by gravity and forced filtration) and single‐serve hot brewing processes. Significantly lower (p &lt; 0.05) TDS, TA, and 5‐CQA concentrations than traditional cold brew methods were observed. This observation was due to flow channeling/detachment phenomena in the coffee bed which resulted in localized flow and reduction of coffee‐water contact area. In comparison, the 30 min full immersion processes resulted in approximately 70% of the TDS, TA, and caffeine levels during the first 30 min of brewing, suggesting that cold brewing processes may not have to be &gt;8 h in length if these are the targeted brew quality indices.Practical applicationsThis study examined the kinetics and physicochemical quality of continuous circulation cold brewing of coffee and compared it to traditional full immersion cold brewing methods. The findings in this study indicated that: (1) The brew recirculation method explored was not on par with traditional full immersion cold brewing methods in terms of extraction yield due to flow channeling issues present in single‐use capsules; (2) The extraction time of traditional cold brewing processes can potentially be shortened on the basis of TDS, TA and caffeine content; (3) The choice of filtration mechanism is significant when considering the extraction yield of a brewing process.

Genotypic variation of tomato to AMF inoculation in improving growth, nutrient uptake, yield, and photosynthetic activity

Arbuscular mycorrhizal fungi (AMF) promote water and mineral nutrients uptake by plant roots, which can reduce the chemical fertilizer inputs in crop production. To gain better insight into the comparative effect of different strains of AMF in improving tomato performance at morphological and physiological levels, seedlings of two tomato cultivars (i.e., Better Boy and Roma) were inoculated with four strains of Glomus mosseae (i.e., HS 1–2, BEG 12, BEG 55, and BEG 54) under greenhouse conditions. Results showed that tomato growth and yield varied largely depending on the mycorrhizal strain and tomato cultivar, with wide variations in root colonization ranging from 5.30 to 78.63%. Overall, mycorrhization with BEG 54 showed significantly better tomato performance when compared to the BEG 55, HS 1–2 and BEG 12 strains. In the case of cultivars, Better Boy performed better than Roma cultivar in terms of growth, physiological traits, yield, and fruit quality. The highest plant height, dry matter, nitrogen, phosphorus, potassium, chlorophyll a, chlorophyll b, AMF colonization, yield, fruit juice, ascorbic acid, and titratable acidity contents were recorded in Better Boy cultivar while the highest stem diameter was found in Roma cultivar. Taken together, AMF colonization suggested a promising approach for large-scale tomato production by efficient absorption and utilization of nutrients, and encouraging plants’ symbiotic relationships with soil microorganisms.

Polylactic acid-based microcapsules for moisture-triggered release of chlorine dioxide and its application in cherry tomatoes preservation

Polylactic acid (PLA)-based microcapsules, capable of releasing chlorine dioxide (ClO2) upon exposure to moisture, have been developed for fruits and vegetables preservation. The microcapsules were prepared by emulsion solvent evaporation, utilizing PLA as the wall material, and NaClO2 as the core material. After optimization, NaClO2 microcapsules exhibited an encapsulation efficiency of 55.75% and an average particle size of 498.08 μm. Citric acid microcapsules were prepared using the same process, but with citric acid as the core material. When the two kinds of microcapsules were mixed, gaseous ClO2 was released in a highly humid environment. The release rate could be adjusted by temperature and the ratio between the two microcapsules, and the release period could be as long as 17 days at 20 °C. With a certain amount of microcapsules placed in the package of cherry tomatoes, the decay rate and weight loss rate of the fruits were reduced by 63 % and 34 %, respectively, compared to the control group. The microcapsules also helped to maintain the good appearance, hardness, and the content of total soluble solid content and titratable acid content of cherry tomatoes. Therefore, the PLA-based microcapsules have satisfied convenience and effectiveness for application in fruit and vegetables preservation.

Quality assessment of commercial Bulgarian brined cheese, purchased in the commercial network

Abstract. Three types of Bulgarian brined cow cheese, produced according to the Bulgarian State Standard 15:2010 (BDS), and five types, according to individual cheese makers' firm technological production instruction (TPI), have been studied. Salt content, dry matter, titratable acidity, and fat content have been determined. Using the gas chromatographic method, we have identified the fatty acid composition according to ISO 12966-1. A descriptive sensory profiling test have been conducted for each sample to determine the studied parameters such as appearance, taste, smell, and consistency. Some of the TPI samples have been characterized by a high concentration of salt (% in the total mass), a low percentage of dry matter, and high water content. Only one of the examined samples, according to TPI, met the criteria for acidity according to BDS. The gas chromatographic analysis showed an increased content of palmitic acid in one of the TPI samples. For the examined samples of white brine cow cheese, labeled as produced according to the BDS standard, the obtained results were close to or fully compliant with the standard, with the exception of the titratable acidity in one of the samples. For the samples produced by TPI, the obtained results for these samples are not inferior to those produced by BDS.

Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast

The symbiotic culture of bacteria and yeast (SCOBY) encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation. This study aims to investigate how various combinations of acetic acid bacteria (AAB) and specific yeast strains influence SCOBY formation and the biochemical characteristics of Kombucha. Thirteen combinations of AAB and yeasts formed SCOBY. The pH of Kombucha decreased to 2.31, and titratable acidity content increased to 20.76 g/L. Acetic and gluconic acid contents of Kombucha were 1.96 g/L and 6.9 g/L, respectively. The total phenolic and flavonoid contents increased by 3.53- and 5.2 fold, whereas the condensed tannin content decreased by 31.3 fold. Chlorogenic, p-coumaric, and ferulic acids were newly detected. Catechin, epicatechin, caffeine, caffeic acid, gallic acid, and rutin contents in Kombucha were increased. The antioxidant activity of Kombucha was enhanced up to 2.88 fold. The use of AAB and yeast has potential value in the industrial production of Kombucha.

Rapid Determination of Wine Grape Maturity Level from pH, Titratable Acidity, and Sugar Content Using Non-Destructive In Situ Infrared Spectroscopy and Multi-Head Attention Convolutional Neural Networks.

In the pursuit of enhancing the wine production process through the utilization of new technologies in viticulture, this study presents a novel approach for the rapid assessment of wine grape maturity levels using non-destructive, in situ infrared spectroscopy and artificial intelligence techniques. Building upon our previous work focused on estimating sugar content (∘Brix) from the visible and near-infrared (VNIR) and short-wave infrared (SWIR) regions, this research expands its scope to encompass pH and titratable acidity, critical parameters determining the grape maturity degree, and in turn, wine quality, offering a more representative estimation pathway. Data were collected from four grape varieties-Chardonnay, Malagouzia, Sauvignon Blanc, and Syrah-during the 2023 harvest and pre-harvest phenological stages in the vineyards of Ktima Gerovassiliou, northern Greece. A comprehensive spectral library was developed, covering the VNIR-SWIR spectrum (350-2500 nm), with measurements performed in situ. Ground truth data for pH, titratable acidity, and sugar content were obtained using conventional laboratory methods: total soluble solids (TSS) (∘Brix) by refractometry, titratable acidity by titration (expressed as mg tartaric acid per liter of must) and pH by a pH meter, analyzed at different maturation stages in the must samples. The maturity indicators were predicted from the point hyperspectral data by employing machine learning algorithms, including Partial Least Squares regression (PLS), Random Forest regression (RF), Support Vector Regression (SVR), and Convolutional Neural Networks (CNN), in conjunction with various pre-processing techniques. Multi-output models were also considered to simultaneously predict all three indicators to exploit their intercorrelations. A novel multi-input-multi-output CNN model was also proposed, incorporating a multi-head attention mechanism and enabling the identification of the spectral regions it focuses on, and thus having a higher interpretability degree. Our results indicate high accuracy in the estimation of sugar content, pH, and titratable acidity, with the best models yielding mean R2 values of 0.84, 0.76, and 0.79, respectively, across all properties. The multi-output models did not improve the prediction results compared to the best single-output models, and the proposed CNN model was on par with the next best model. The interpretability analysis highlighted that the CNN model focused on spectral regions associated with the presence of sugars (i.e., glucose and fructose) and of the carboxylic acid group. This study underscores the potential of portable spectrometry for real-time, non-destructive assessments of wine grape maturity, thereby providing valuable tools for informed decision making in the wine production industry. By integrating pH and titratable acidity into the analysis, our approach offers a holistic view of grape quality, facilitating more comprehensive and efficient viticultural practices.

Harvesting Maturity Assessment of Newly Developed Citrus Hybrids (Citrus maxima Merr. × Citrus sinensis (L.) Osbeck) for Optimum Juice Quality

The assessment of the optimum harvesting stage is a prerequisite to evaluating the performance of new citrus genotypes. The intrinsic and extrinsic fruit quality traits of citrus fruits change throughout their developmental process; therefore, to ensure the highest quality, the fruit must be harvested at an appropriate stage of maturity. The biochemical changes in terms of total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio, BrimA (Brix minus acidity), and ascorbic acid, in addition to the organoleptic acceptability of 16 new interspecific citrus hybrids, were evaluated in New Delhi (India) during the H1-H8 harvesting stage at 15-day intervals to standardize the optimum harvesting stage. The TA and ascorbic acid content were at a maximum level during the early harvesting stage and declined with time, reaching the minimum level in the last harvesting stage. The TSS, TSS/TA ratio, and BrimA values were found to have an increasing trend up to the last stage in most of the hybrids. The juice content shows an inclining trend during the initial harvesting observations, followed by stable juice content and then a decline. The BrimA was found to be a better predictor for consumer acceptability compared to the traditional maturity index TSS/TA ratio and, thus, harvesting maturity. Specific TSS, TA, and BrimA values, in addition to the juice percentage and ascorbic acid content, corresponding to the highest hedonic score, were judged as the optimum harvesting stage indicators for an individual hybrid genotype. Among the interspecific hybrids, SCSH-9-10/12, SCSH-11-15/12, and SCSH-17-19/13 were found to be superior, having better juice acceptability organoleptic scores (≥6.0) and higher juice content (≥40%). Principal component analysis based on fruit physico-chemical traits could be able to distinguish the optimum maturity stage in all of the citrus genotypes.

Inter- and intra-varietal genetic variations co-shape the polyphenol profiles of Vitis vinifera L. grapes and wines

Inheritance and mutations are important factors affecting grape phenolic composition. To investigate the inter- and intra-varietal differences in polyphenolic compounds among grapes and wines, 27 clones belonging to eight varieties of Vitis vinifera L. were studied over two consecutive years. A total of 24 polyphenols (nine anthocyanins, three flavanols, five flavonols, and seven phenolic acids) were analyzed, and the physicochemical parameters of the grapes and wines were determined. Polyphenol profiles showed significant varietal and clonal polymorphisms, and malvidin-3-O-glucoside, peonidin-3-O- glucoside, and epicatechin were identified as key biomarkers distinguishing different grapes and wines when using an orthogonal partial least squares discriminant analysis. Further multivariate analysis classified these genotypes into three subclasses, and a somatic variant of ‘Malbec’, MBVCR6, had the most abundant polyphenolic compounds that were related to the titratable acid content. The current results reveal that varietal and clonal variations are important for obtaining wines with high polyphenol content.