Total Titratable Acidity Research Articles

Cider Terroir: Influence of Regionality on Australian Apple Cider Quality

Understanding how regionality influences the key characteristics of cider will assist the industry to produce a premium and consistent quality product. Three dessert apple varieties were sourced from three (minimum) orchards per region from nine major growing regions across Australia over two seasons. Ciders produced from these apples were analysed for base quality characteristics, including total phenolic content (TPC), pH, total soluble solids (TSS) and titratable acidity (TA). Across both seasons, region had a significant influence on TPC, with the region model explaining approximately 25% of the variation in TPC. TSS and TA were significantly influenced by an interaction between variety and region, with the model accounting for approximately 60% and 75% of the variation, respectively, over both seasons. An interaction between variety and region influenced pH results in the first season, with only mean effects in the second season. A climate model was developed using average rainfall data and growing degree days (GDDs). Differences in climate accounted for most, but not all, of the regional variation observed in cider quality measurements. These results demonstrate that the apple growing region can significantly impact the resulting cider quality. Such findings are critical for supporting cider producers to make informed decisions when sourcing fruit.

Growth, Yield and Quality Attributes of Determinate Tomato Genotypes in Parwanipur, Bara of Nepal

With the aim of identifying suitable open pollinated determinate tomato genotypes, investigation was carried out at Directorate of Agricultural Research (DoAR), Parwanipur in two consecutive winter seasons of 2020/21 and 2021/22. Experiment was laid out in randomized complete block design (RCBD) with 16 treatments and replicated thrice. Crop geometry was maintained 75×60 cm and fertilizers and manure was applied at the rate of 200:150:120 kg N: P2O5:K2O kg + 20 tons FYM per hectare. Analysis of results showed significant variation in yield and yield attributing characters among genotypes. The maximum plant height (75.67 cm) was recorded on genotypes AVTO 0301.The genotypes AVTO 1716 and AVTO 0301 showed significantly earlier to 50% flowering (45 days) while AVTO 1711 recorded shortest days to first harvest (81 days). The highest plant vigour (5 scales) showed by AVTO 1712, AVTO 0302 and Pusa Ruby check variety. The maximum fruit diameter (7.52 cm), length (6.54 cm) and fruit weight (49.9 g) recorded on genotype AVTO 1711. The highest number of fruits/ plant (56.7) and marketable yield (58.08 t ha-1) was recorded in AVTO 1610 and AVTO 1711 respectively. The genotype AVTO 1712 showed the highest firmness (1.92 kg cm-2) and Vitamin C (59.36 mg/ 100 g). The maximum pericarp thickness of fruits (7.43 mm) obtained on AVTO 1610. The genotype Pusa Ruby showed the maximum total soluble solid (5.6 Obrix) and Titratable acid 0.75 %. Similarly, the highest colorimetric value of a* (12.62) was recorded on Pusa Ruby and the highest value of b* (19.37) was found on AVTO 1713 while the highest value of L* (30.56) was observed on AVTO 171. Considering the overall performance, genotypes AVTO 1711, AVTO 1702 and AVTO 1712 were performed better in terms of the highest yield and other horticultural traits.

Improving storage duration of tomatoes (Solanum lycopersicum) through electron beam technology.

Electron beam (EB) technology typically consists of high-energy electron streams produced by a linear accelerator. Although promising, the use of EB irradiation as a technique to delay ripening and prevent spoilage in tomatoes has not been extensively investigated. In this study, the effectiveness of EB irradiation in prolonging the shelf life of tomatoes postharvest was investigated. The results indicated that EB irradiation successfully reduced microbial contamination and decay, preserved key quality attributes (such as total soluble solids, titratable acidity, pH, and firmness), and significantly minimized weight loss. Notably, the treatment delayed the biosynthesis of lycopene, a key indicator of ripening, without adversely affecting phenolic content and antioxidant activity, which remained consistent regardless of irradiation. Additionally, different methods for detecting irradiation were evaluated. Thermoluminescence analysis proved to be the most dependable technique, especially for doses exceeding 600Gy, due to its high sensitivity and specificity. In contrast, photostimulated luminescence and electron spin resonance analyses showed limitations in accurately identifying the irradiation status of foods with high moisture content, such as tomatoes. This study confirms that EB irradiation, while maintaining postharvest quality, extends the shelf life of tomatoes by 5-10days, suggesting its potential for commercial application in food preservation.

Influence of Grape Heterogeneity on Berry Quality Traits in Table Grapes A Study on the ‘Alphonse Lavallée’ Variety

The study, conducted in 2023 at the vineyard of the Agricultural Research and Application Center of Tokat Gaziosmanpaşa University, focused on the Alphonse Lavallée grape variety, a significant cultivar among table grapes. The research aimed to assess the impact of berry density on various quality parameters. Grape berries were selected across five different density categories (Y0-Y4), including a control group, to evaluate their physical characteristics (including width, length, weight, firmness, and skin color), chemical properties (pH, total titratable acidity, and soluble solids content), and phytochemical attributes (encompassing total phenol content, total antioxidant capacity, and total monomeric anthocyanin levels). The findings revealed that critical quality indicators—namely, soluble solids content, pH, total antioxidant capacity, and total monomeric anthocyanin—were maximized under the Y4 treatment. In contrast, the highest total phenol content was recorded in the Y2 and Y3 treatments. These results underscore the importance of berry density and berry/skin volume as key determinants of grape berry quality. The study contributes valuable insights into the role of these factors in enhancing the overall quality of table grapes, particularly in the context of the Alphonse Lavallée variety.

Biochemical composition of three Opuntia species O. humifusa, O. phaeacantha, O. engelmannii var. lidheimeri. Prospects of their utilization

Relevance. Opuntia distinguished by high adaptability is widespread in many countries of the world. Tolerance to water deficiency and high biological activity provide prospects of its cultivation for food and pharmaceutical industry. In Russia Opuntia is grown in the Crimea, Caucasus, Donbass, Astrakhan region and even in the Central Russia. Evaluation of the Opuntia cultivation efficiency in the Crimea for various utilization supposes the importance of its biochemical characteristics which variability greatly depends on the place of habitat. Materials and Methods. Total antioxidant activity and titratable acidity were determined using titration methods, polyphenol content –using spectrophotometric method, monosaccharide and total sugar concentrations were assessed via reaction with ferricyanide, mucilage levels were determined gravimetrically.Results. Investigation of cladode, inflorescence and fruit biochemical parameters of three Opuntia species: O. humifusa, O. phaeacantha, O. engelmannii, – gathered at the Southern and South-Eastern part of the Crimean peninsular revealed wide variability of fruit mucilage (4.3-16.56% d.w.), sugar and total antioxidant activity. Polyphenol content decreased according to: inflorescence (18.4-21.0) > fruit (11.7-18) > cladodes (10.2-20.0). Fruit monosaccharide content reached (6.2-31) % while in cladodes these values were in the range of 8.1-16.0%. Total sugar content was equal to 32.6-95% in fruit and 15.5-29.7% in cladodes. Concentration of selenium as a natural antioxidant was higher in the cladodes (102-176 µg/kg d.w.) than in fruit (46.8-72 µg/kg d.w.). The highest levels of the total antioxidant activity and titratable acidity were registered in O. engelmannii while the highest sugar, mucilage and taste index were typical for O. humifusa. Nevertheless, O. humifusa was characterized by the lowest fruit mass (6.0-6.3 g) contrary to O. engelmannii (36-40 g). The results suppose prospects of fruit, cladode and inflorescence utilization in food industry, cosmetics and pharmacology with the preference to O. humifusa.

Fermentation dynamics, physicochemical and sensory characteristics of Malaysian traditional rice wines

PurposeMalaysian rice wines (tapai) manufactured in small-scale industries are usually formulated based on personal experiences under minimally controlled conditions for generations, especially in Sabah, one of the East Malaysian states. However, the quality and safety of rice wines were receiving increased attention to ensure better quality control, particularly those produced on an industrial scale. Therefore, this research aims to determine the fermentation dynamics and consumers’ acceptance of Malaysian rice wines produced using different sasad (a local term for starter culture from Sabah).Design/methodology/approachThe physicochemical [total soluble solids (TSS), alcohol content, total titratable acidity (TTA) and pH] and microbiological [total yeast and mould count (TYMC) and total lactic acid bacteria (LAB) count] changes in Malaysian rice wines were determined to better understand the fermentation process for future process optimisation. Additionally, sensory evaluations were conducted to determine the consumers’ preferences for the rice wines.FindingsThe overall fermentation dynamics of rice wines exhibited similar trends with slight variations between the samples, demonstrating the effect of microbial compositions of sasad on the quality of final rice wines. Additionally, consumer acceptance tests showed that rice wines with darker shades of yellow and a stronger alcoholic aroma were preferable.Originality/valueThis is the first research that provides important insights into both the fermentation dynamics and consumers’ acceptance of Malaysian traditional rice wines, enriching the rice wine literature from the academic perspective and contributing to the production of safe and high-quality rice wines.

Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment

The objective of this research was to develop a new type of edible coating using jicama starch (JS) in order to control the postharvest deterioration of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) during the ripening process in ambient condition (25 ± 1 °C, 85-90 % RH). The preliminary experiment was carried out to investigate the impact of JS concentration (0, 2.5, 5.0, and 7.5 % w/v) on the postharvest quality of bananas. The application of JS demonstrated a delay in banana ripening, including color development, weight loss, and fruit firmness. Within the JS-treated banana groups, 5.0 % treated bananas displayed higher firmness compared to the other groups. Therefore, a validation experiment was conducted to verify the subsequent physicochemical alterations in bananas after subjecting bananas to 5.0 % JS coating in comparison to non-treated bananas during storage at ambient condition. The JS treatment maintained the color and visual appearance by minimizing the formation of malondialdehyde content and electrical conductivity during storage. Furthermore, it resulted in a delay in the increases in total soluble solid, titratable acidity, BrimA, and total carotenoid concentrations in the pulp. Nevertheless, the ascorbic acid and phenolic contents and 2,2-diphenyl-2-picrylhydrazyl scavenging activity of the control samples were likely to be higher than those of the treated bananas, whereas the ferric reducing antioxidant potential of both control and treated bananas showed a comparable trend throughout storage. The outcomes demonstrate that the utilization of JS is an effective approach for improving the overall storage capacity of ‘Sucrier’ bananas.

Evaluation of Postharvest Quality of Fresh Kesum Leaves (Persicaria minor) during Storage in Different Temperatures and Packaging

Persicaria minor, locally known as kesum, is an herb synonym in Southeast Asia as a food flavor enhancer and seasoning for Eastern delicacies. Kesum leaves are quickly wilted, shrink, and lose moisture once harvested. This study aimed to determine optimum parameters: storage temperature and suitable packaging to maintain the freshness and quality of kesum and prolong the storage life. This study consisted of two activities: determining the best storage temperature and determining suitable packaging. For the first activity, kesum leaves were harvested manually from matured plants, transported to a packinghouse, sorted, cleaned, packed, and sealed in polyethylene (PE) 0.04mm before being stored at different temperatures, which were 5°C, 8°C, 10°C and 13°C, while for the second activity, kesum leaves were packed and sealed in different packaging: polyethylene (PE) 0.04mm and polypropylene (PP) 0.04mm and stored at 5°C. The postharvest quality of all samples and treatments (weight, moisture content, pH, total titratable acidity, total soluble solids, respiration rate of the leaves, total phenolic content, and leaf color values) was measured and recorded weekly throughout the storage period. The study's results found that storing fresh kesum leaves at 5°C temperature and in PE 0.04mm packaging can delay the senescence and maintain the quality and postharvest attributes for up to 35 days, as shown in lower respiration rate, maintain the pH, total titratable acidity, total soluble solids and color of the leaves, and show higher total phenolic content for up to 35 days of storage compared to storing in temperature of 8°C, 10°C, and 13°C and PP 0.04mm packaging.

Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy-free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique.

Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy-free beverage at two concentrations of 108 and 109 CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p<0.05) the antioxidant activity (75.44±0.23µmol TE/g sample), total phenolic content (834.32±6.69mg GAE/g), protein (3.28±0.18%), fat (2.35±0.06), and ash content (0.57±0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic-supplemented soy dairy-free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. PRACTICAL APPLICATION: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties.

Effect of seaweed extract on productivity and quality dynamics of onion cv. Sukhsagar

A study on the effect of seaweed extract on productivity and quality dynamics of onion cv. Sukhsagar was framed and enlarged during November - March, accompanied by two seasons (2021-2022 and 2022-2023) at Horticultural Research Station, Mondouri, Bidhan Chandra Krishi Viswavidyalaya, under new alluvial plains of West Bengal. The experiment was headed by Randomized Block Design assimilated with 10 treatments of 3 replications viz., (T1- spray with Seaweed Extract (SWE) (15%) @ 1 ml l-1, T2 - spray with SWE (15%) @ 2 ml l-1, T3 - spray with SWE (15%) @ 3 ml l-1, T4 - soil application of Seaweed Granules (SWG) (5%) @ 3 kg ha-1, T5 - soil application of SWG (5%) @ 4 kg ha-1, T6 - soil application of SWG (5%) @ 5 kg ha-1, T7 - spray with SWE (15%) @ 1 ml l-1 + soil application of SWG (5%) @ 3 kg ha-1, T8 - spray with SWE (15%) @ 2 ml l-1 + soil application of SWG (5%) @ 4 kg ha-1, T9 - spray with SWE (15%) @ 3 ml l-1 + soil application of SWG (5%) @ 5 kg ha-1 and T10 - control (spray with distilled water). Among all the treatments, T9 (spray with SWE (15%) @ 3 ml l-1 + soil application of SWG (5%) showed the best response in terms of mean maximum plant height (59.20 cm), leaf length (57.77 cm), neck thickness (3.12 cm), No. of leaves plant-1 (5.20), bulb yield (4.07 kg plot-1), projected bulb yield (16.96 t ha-1), dry matter content (6.85%), total soluble solids (11.58ºBrix), titratable acidity (0.42 mg 100 g-1), ascorbic acid (7.90 mg 100 g-1), total sugars (9.87%), reducing sugar (4.46%), net profit (Rs. 2,03,042 ha-1) and benefit: cost ratio (1.98: 1).

Potential Fermentation of Sweet Potato Pickle (Ipomoea batatas L.) with Lactobacillus plantarum B1765 in the Production of Short Chain Fatty Acids

Short-chain fatty acid (SCFA) is the final metabolic product of inulin that can provide various health benefits. In this study, the effect of fermentation duration of sweet potato pickle using Lactobacillus plantarum B1765 starter culture in the production of SCFA was studied, as well as its relationship with total Lactic Acid Bacteria (LAB), pH, and Total Titratable Acid (TTA). Fermentation was carried out with the addition of starter culture as much as 10% (v/v) at 37ºC for 4, 8, 12, 24, and 0 hours which was used as a control. The number of LAB was measured using the Total Plate Count (TPC) method, pH value was measured with a pH meter, TTA was measured using the acid-alkalimetric titration method, and SCFA was measured using an HPLC instrument with 0.1% H3PO4 eluent and 25% acetonitrile. Fermentation duration affects LAB growth, TTA, SCFA, and pH. The results showed that total LAB growth was optimal at 8 hours fermentation time at 2.81×108 CFU/mL, which increased by 2 log cycles from the initial fermentation time of 0 hours. Still, the pH decreased until it reached 3.23 ± 0.20, and TTA increased to 0,56 ± 0.02% until the end of fermentation at 24 hours. SCFA also increased until the end of fermentation at 24 hours, where acetic acid levels showed the highest levels (6.85 ± 0.30 mg/mL), followed by propionic acid (5.04 ± 0.20 mg/mL) and butyric acid (2.14 ± 0.10 mg/mL). Sweet potato pickles fermented with L. plantarum B1765 starter culture have met the SNI 01-3784-1995 standard and have the potential to be developed as a functional food source of SCFA, which has many health benefits.

Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components

The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold brew (CB) coffee. Therefore, this study investigated the effects of three different degrees of roasting (light, medium, and dark) on the physicochemical characteristics, volatile and non-volatile components, and sensory evaluation of UHP coffee. Orthogonal partial least-squares-discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used to assess the effects of different roasting degrees. The results showed that most physicochemical characteristics, including total dissolved solids (TDSs), extraction yield (EY), total titratable acidity (TTA), total sugars (TSs), and total phenolic content (TPC), of UHP coffee were similar to those of conventional CB coffee regardless of the degree of roasting. However, the majority of physicochemical characteristics, non-volatile components, including the antioxidant capacity (measured based on DPPH and ABTS) and melanoidin, caffeine, trigonelline, and CGA contents increased significantly with an increase in roasting degree. The sensory evaluation revealed that as the roasting degree rose, the nutty flavor, astringency, bitterness, body, and aftertaste intensities increased, while floral, fruity, and sourness attributes decreased. The HS-SPME-GC/MS analysis showed that most volatile components increased from light to dark roasting. Moreover, 15 representative differential compounds, including hazelnut pyrazine, linalool, butane-2,3-dione, and 3-methylbutanal, were identified by calculating the odor-active values (OAVs), indicating that these contributed significantly to the odor. The PCA showed that the distance between the three roasting degree samples in UHP coffee was smaller than that in CB coffee. Overall, the effect of roasting degrees on UHP coffee was less than that on CB coffee, which was consistent with the results of physicochemical characteristics, volatile components, and sensory evaluation.

Study on Antioxidant Activity of Purple Sweet Potato (Ipomoea Batatas) Juice Fermented with Lactobacillus plantarum B1765

Purple sweet potatoes are a source of anthocyanins, which are antioxidants. However, the anthocyanin compounds in purple sweet potatoes are naturally bound in glycosidic form, so their potential as antioxidants is still limited. Fermentation is one method that can be used to degrade glycosidic bonds to liberate free phenolics so that it can increase the antioxidant potential of purple sweet potato. This research aims to study the growth of lactic acid bacteria (LAB), pH, total titratable acid (TAT), phenolic content, anthocyanin content, and antioxidant activity of sweet potato juice (Ipomoea batatas) fermented with Lactobacillus plantarum B1765 starter culture for 0.2, 4,6,8,10,12 and 14 hours. Total LAB was measured using the Total Plate Count (TPC) method, pH was measured using a pH meter, TAT was measured using acid-base titration, total phenolic content (TPC) was measured using the Folline-Ciocalteu method, anthocyanin content used the differential pH method and antioxidant activity was measured using the radical scavenging method 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which is expressed in IC50 values. The results showed that fermentation time affected (p&lt;0.05) total LAB, pH, TAT, phenols, anthocyanin levels, and antioxidant activity in purple sweet potato juice. Total BAL increased to reach an optimum of 2.6 x 108 CFU/mL within 6 hours. However, until the end of fermentation for 14 hours, there was still a decrease in pH to 3.73, an increase in TAT reaching 0.426%, an increase in total phenolics up to 324.21 mg GAE/g, a reduction in anthocyanin levels (13.68 mg/L) and an increase in antioxidant activity with an IC50 of 47 .05 ppm which is classified as very strong. This product meets the Indonesian National Standards for fermented drinks and can potentially be a source of antioxidants.

Comparative effect of FYM and Azotobacter on morphology and nutritional quality of high and low altitude grown knol khol (Brassica oleracea var. gongylodes L.) cultivar White Vienna

Extreme environmental conditions of high altitude (HA) expose the food crops to abiotic stresses that may impact their growth and nutritional composition, which also varies depending on agricultural practices being used. Therefore, the present study is designed to a compare the efficacy of organic agri-treatments viz. farm yard manure (FYM) and Azotobacter on morphological and nutritional traits of knol-khol cultivar White Vienna grown at HA and low altitude (LA). The field trial was conducted as a two-factorial experiment in a randomized block design. The first factor was treatments (T1-FYM, T2-Azotobacter, T3-FYM+Azotobacter and T4-(control) and second factor was cultivation locations (HA vs. LA). The findings revealed that the application of treatment T3 at HA resulted in higher total soluble solids (1.38-fold), titratable acidity (0.06-fold), total carbohydrate (1.9-fold), crude protein (3.7-fold), crude fat (3-fold) and dietary fiber content (78-fold) whereas, yield (137.6-fold) and ash content (0.85-fold) content were found higher at LA. The current study emphasizes upon the superior efficiency of combination treatment of FYM and Azotobacter at HA to improve the nutritional quality of food crops, with added benefits of environmental sustainability and nutritional security.

Effect of different packaging materials on banana ripening and shelf-life in Dang, Nepal

This research was conducted to evaluate the effect of different packaging materials on the shelf life and banana quality (cv G9) at the laboratory, Campus of Live Sciences, Tulsipur, Dang, Nepal. The different packaging materials were used as high-density non-perforated polyethylene bags, low-density non-perforated polyethylene bags, low-density perforated polyethylene bags, fiber bags, jute bags, paddy straw with cardboard, and a control treatment (in open trays). The research was conducted in a completely randomized design (CRD) with three replications. The bananas were packed in different packaging materials after being treated with a 250 ppm ethephon solution. Parameters such as peel color, physiological weight loss, pulp-to-peel ratio, total soluble solids (TSS), titratable acidity (TA), and Benedict test were assessed at two-day interval. Analysis of variance (ANOVA) showed highly significant differences for all the recorded parameters except TA. Unpackaged fruits lost 22.92% of their weight, while fruits packed in high-density non-perforated polythene (HDNP) and low-density non-perforated polythene (LDNP) bags lost 13.27% and 6.15%, respectively. Peel colour development from green mature to yellow was observed first in bananas packed in low-density perforated polyethylene (LDPP) bags followed by open trays, jute bags, and paddy straws. The lowest pulp-to-peel ratio was observed in HDNP and LDNP bags. It can be concluded that packaging bananas in high-density and low-density non-perforated polyethylene bags resulted in longer shelf life. The sweetness, aroma, and mouthfeel of bananas in jute bags, fiber bags, and paddy straws were highly accepted. Thus, LDPP bags were found effective in early ripening and uniform yellow colour development on bananas.

Evaluation of Different Lactic Acid Bacteria as Starter Cultures for Nono—A West African Fermented Dairy Product

Nono is a traditional cultured dairy product consumed across West Africa. In this study, five cultures isolated from Nigerian-produced nono and three purified lactic acid bacteria from the USDA-NRRL were examined for use in preparing nono starter cultures. Isolated cultures were characterized using microbiological and biochemical tests, including 16s rDNA sequencing to identify the genotype. Each isolated strain was cultured and inoculated into UHT milk (1% v/v) and allowed to ferment for 24 h at 25 °C. Fermented products were evaluated for pH, moisture content, water activity, and viscosity, and their descriptive sensory properties were noted. The isolate that resulted in sensory properties most similar to traditional nono was then used as the primary strain for subsequent starter culture blends made with the NRRL cultures. These blends were used for the fermentation of nono and compared with commercial nono samples. Isolates obtained from nono were as follows: Lactobacillus fermentum, Lactobacillus paracasei, and, surprisingly, Lactobacillus rhamnosus, which has not been previously reported as a part of the nono microflora. There was no significant difference in the physical parameters of nono made from the individual indigenous isolates and a similar pattern was observed for the organisms from NRRL, except that their total titratable acidity and viscosities were significantly (p &lt; 0.05) higher than those of the indigenous organisms. Compounded starter made with L. rhamnosus and NRRL cultures was then used to make nono that showed significantly (p &lt; 0.05) different pH and viscosity values than commercially purchased nono, while sensory evaluation showed that nono made from the new starter culture had a high overall consumer acceptance score.

Impact of pulsed light treatment on achieving microbial safety, enzymatic stability, and shelf life extension of dragon fruit juice

AbstractDue to microbial and enzymatic spoilage, dragon fruit juice has a limited shelf life. This study examines the shelf life of dragon fruit juice treated with thermal and pulsed light (PL) processing and stored at 4°C. The thermal treatment at 95°C/3 min and PL treatment at 1.4 J cm−2 produce a microbially safe juice. Both thermal and PL‐treated juice samples were packed in ethylene vinyl alcohol pouches and stored at refrigerated conditions (4°C). The juice's microbial, enzymatic, and biochemical attributes were analyzed over 30 days of refrigerated storage. There is no significant influence (p &lt; 0.05) on total soluble solids, pH, and titratable acidity. The thermally treated juice loses 36% of the total phenols and 22% of antioxidants. The loss of bioactive compounds is higher in thermal than in PL treatment. The shelf life of PL‐treated juice is 25 days, and thermal treatment juice is 30 days, based on the microbial analysis (6 log10 CFU mL−1). The study affirms the potential of PL treatment as an alternative technique for preserving dragon fruit juice.

Shelf-life extension of pomegranate arils using banana powder-based nanocomposite coatings functionalized with cellulose nanofiber and zinc-oxide nanoparticles

ABSTRACT This study explored a novel nanocomposite comprising banana powder (BP), cellulose nanofiber (CNF), and 0.6% zinc oxide nanoparticles (ZnO NPs). The treatment involved immersing arils in the respective nanocomposite coatings for 4 min, followed by air-drying at room temperature (25°C) and subsequent storage in polyethylene terephthalate punnets at 4°C and 85% relative humidity for 21 d. Results demonstrated that the nanocomposites significantly (p < .05) reduced total plate and yeast counts, delayed colour and texture degradation, and decreased weight loss and respiration rates while maintaining levels of total soluble solids and titratable acidity compared to the control (water) and standard BP/CNF treatment. The BP/CNF/ZnO-PPW was more effective as it displayed a lower respiration rate (50 mL CO2 kg−1 h −1), weight loss (0.4%), and maintained higher firmness (12.4 N) compared to the control treatment. Overall, the nanocomposite treatments with ZnO NPs resulted in a 6-day shelf-life extension, offering a promising solution through nanotechnology applications.

Multivariate Analysis and Optimization Scheme of the Relationship between Leaf Nutrients and Fruit Quality in ‘Bingtang’ Sweet Orange Orchards

Citrus trees require a balanced and adequate supply of macronutrient and micronutrient elements for high yield and fruit quality. Foliar nutrient analysis has been widely used in fruit-tree nutrient diagnosis and fertilization calculation. However, there is no information on ways to produce optimal fruit quality in sweet oranges. In the present study, fruit and leaf samples were collected from 120 ‘Bingtang’ sweet orange [Citrus sinensis (L.) Osbeck] orchards during four consecutive years (2019–2022). Parameters of leaf nutrition and fruit quality were analyzed based on these samples. Diagnostic results based on leaf classification standards indicated that the most deficient elements were Ca, Mg, and B, followed by N and Zn. Fruit quality, determined by single fruit weight (SFW), fruit shape index (FSI), total soluble solids (TSS), titratable acidity (TA), vitamin C (Vc), and maturation index (MI = TSS/TA) during fruit maturation, exhibited inconsistent responses to leaf mineral nutrition concentrations. The leaf-nutrient optimum values for high quality of the ‘Bingtang’ sweet orange fruit were ranges of 2.41–4.92% N, 0.10–0.28% P, 1.30–2.11% K, 2.99% Ca, 0.26–0.41% Mg, 340–640 mg/kg S, 89.65–127.46 mg/kg Fe, 13.48–51.93 mg/kg Mn, 2.60–13.84 mg/kg Cu, 15.59–51.48 mg/kg Zn, and 53.95 mg/kg for B. These results suggest the leaf-nutrient optimum values for diagnosis can be used not only to identify the nutrient constraints but also to provide guidance for the establishment of fertilization regimes in citrus cultivation.

Analysis of the nutritional composition, biological activities, and phenolic metabolic bioactive module of cherry tomatoes

This study analyzed the overall nutritional composition of 87 cherry tomato varieties and evaluated the antioxidant, hypoglycemic, and hypolipidemic activities of the top 30 varieties with excellent overall quality. In addition, the phenolic metabolic characteristics of cherry tomatoes were determined via phenolic metabolomics, and the bioactive module “phenolic-DPPH” was identified. There was extensive interspecies variation in total soluble solids, titratable acid, lycopene, chlorophyll, γ-aminobutyric acid, total phenolics, total flavonoids and multivitamins, and different color groups presented unique nutritional compositions. The comprehensive nutritional value of the 56 varieties is greater than that of the Millennium variety. Phenolic substances are closely related to DPPH free radical scavenging activity. A total of 484 phenolic substances were identified, among which 5′-methoxymatairesinoside and 6-hydroxykaempferol-7,6-O-diglucoside are key antioxidant components. Our research provides valuable resources and insights for the selection of functional cherry tomato varieties and the identification of phenolics with important biological activities.