Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 9

Search results for: prickly pear

9 The Effects of Processing and Preservation on the Sensory Qualities of Prickly Pear Juice

Authors: Kgatla T.E., Howard S.S, Hiss D.C.

Abstract:

Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment, refrigeration, and freezing and thawing. Prickly pear pulp and juice had unique properties (low pH 3.88, soluble solids 3.68 oBrix and high titratable acidity 0.47). Sensory profiling and descriptive analyses revealed that non-treated juice had a bitter taste with high astringency whereas treated prickly pear was significantly sweeter. All treated juices had a good sensory acceptance with values approximating or exceeding 7. Regression analysis of the consumer sensory attributes for non-treated prickly pear juice indicated an overwhelming rejection, while treated prickly pear juice received overall acceptability. Thus, educed favourable sensory responses and may have positive implications for consumer acceptability.

Keywords: Consumer acceptability, descriptive test, Prickly pear juice

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8 Colour Stability of Wild Cactus Pear Juice

Authors: Kgatla T.E, Howard S.S., Hiss D.C.

Abstract:

Prickly pear (Opuntia spp) fruit has received renewed interest since it contains a betalain pigment that has an attractive purple colour for the production of juice. Prickly pear juice was prepared by homogenizing the fruit and treating the pulp with 48 g of pectinase from Aspergillus niger. Titratable acidity was determined by diluting 10 ml prickly pear juice with 90 ml deionized water and titrating to pH 8.2 with 0.1 N NaOH. Brix was measured using a refractometer and ascorbic acid content assayed spectrophotometrically. Colour variation was determined colorimetrically (Hunter L.a.b.). Hunter L.a.b. analysis showed that the red purple colour of prickly pear juice had been affected by juice treatments. This was indicated by low light values of colour difference meter (CDML*), hue, CDMa* and CDMb* values. It was observed that non-treated prickly pear juice had a high (colour difference meter of light) CDML* of 3.9 compared to juice treatments (range 3.29 to 2.14). The CDML* significantly (p<0.05) decreased as the juice was preserved. Spectrophotometric colour analysis showed that browning was low in all treated prickly juice samples as indicated by high values at 540 nm and low values at 476 nm (browning index). The brightness of prickly pear had been affected by acidification compared to other juice treatments. This study presents evidence that processing has a positive effect on the colour quality attribute that offers a clear advantage for the production of red-purple prickly pear juice.

Keywords: Colour, Hunter L.a.b, Prickly pear juice, processing, physicochemical.

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7 Influence of Degradative Enzymatic Activities on the Shelf Life of Ready-to-Eat Prickly Pear Fruits

Authors: D. Scalone, R. Palmeri, F. Licciardello, G. Muratore, A. Todaro, G. Spagna

Abstract:

Prickly pear fruit (Opuntia ficus indica L. Miller) belongs to the Cactaceae family. This species is very sensitive to low storage temperatures (< 5°C) which cause damages. The fruits can be peeled, suitably packaged and successfully commercialized as a ready-to-eat product. The main limit to the extension of the shelf life is the production of off-flavors due to different factors, the growth of microorganisms and the action of endogenous enzymes. Lipoxygenase (LOX) and Pectinesterase (PE) are involved in fruit degradation. In particular, LOX pathway is directly responsible for lipid oxidation, and the subsequent production of off-flavours, while PE causes the softening of fruit during maturation. They act on the texture and shelf-life of post-harvest, packaged fruits, as a function of the the grown of microorganisms and packaging technologies used. The aim of this work is to compare the effect of different packaging technologies on the shelf life extension of ready-to-eat prickly pear fruits with regards for the enzymes activities.

Keywords: Enzymes, packaging, prickly pear, shelf life.

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6 Evaluation of Texture of Packhams Pears

Authors: Raquel P. F. Guiné, Bruno L. Marques

Abstract:

The textural parameters, together with appearance and flavor, are sensory attributes of great importance for the product to be accepted by the consumer. The objective of the present study was the evaluation of the textural attributes of Packhams pears in the fresh state, after drying in a chamber with forced convection at 50ºC, lyophilized and re-hydrated. In texture analysis it was used the method of Texture Profile Analysis (TPA). The parameters analyzed were hardness, cohesiveness, adhesiveness, elasticity and chewiness. From the results obtained is possible to see that the drying operation greatly affected some textural properties of the pears, so that the hardness diminished very much with drying, for both drying methods.

Keywords: Drying, pear, texture, hardness.

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5 Aroma Composition and Polyphenol Content of Ciders Available in Latvian Market

Authors: Rita Riekstina-Dolge, Zanda Kruma, Daina Karklina

Abstract:

Aroma forming volatiles are important components of fermented beverages. The aim of current research is to evaluate the volatile compounds and phenolic compounds of commercial ciders. Volatile aroma compounds and TPC of seven commercial ciders were determined. Extraction of aroma compounds was performed using solid phase microextraction (DVB/Car/PDMS fibre). Analysis of volatile aroma compounds was made using a Perkin Elmer Clarus 500 GC/MS. Total phenol content (TPC) was determined according to the Folin-Ciocalteu spectrophotometric method and results were expressed as gallic acid equivalents. The highest volatile compounds were in apple ciders with pear flavor. The highest TPC and lower content of volatile compounds were detected in French ciders.

Keywords: cider, TPC, volatile compounds

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4 Biospeckle Techniques in Quality Evaluation of Indian Fruits

Authors: MD Zaheer Ansari, A.K. Nirala

Abstract:

In this study spatial-temporal speckle correlation techniques have been applied for the quality evaluation of three different Indian fruits namely apple, pear and tomato for the first time. The method is based on the analysis of variations of laser light scattered from biological samples. The results showed that crosscorrelation coefficients of biospeckle patterns change subject to their freshness and the storage conditions. The biospeckle activity was determined by means of the cross-correlation functions of the intensity fluctuations. Significant changes in biospeckle activity were observed during their shelf lives. From the study, it is found that the biospeckle activity decreases with the shelf-life storage time. Further it has been shown that biospeckle activity changes according to their respiration rates.

Keywords: Biospeckle, cross-correlation, respiration, shelf-life.

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3 Effect of Passive Modified Atmosphere in Different Packaging Materials on Fresh-Cut Mixed Fruit Salad Quality during Storage

Authors: I. Krasnova, L. Dukalska, D. Seglina, K. Juhnevica, E. Sne, D. Karklina

Abstract:

Experiments were carried out at the Latvia State Institute of Fruit-Growing in 2011. Fresh-cut minimally processed apple and pear mixed salad were packed by passive modified atmosphere (MAP) in PP containers, which were hermetically sealed by breathable conventional BOPP PropafreshTM P2GAF, and Amcor Agrifresh films. Biodegradable NatureFlexTM NVS INNOVIA Films and VC999 BioPack PLA films coated with a barrier of pure silicon oxide (SiOx) were used to compare the fresh-cut produce quality with this packed in conventional packaging films. Samples were cold stored at temperature +4.0±0.5 °C up to 10 days. The quality of salad was evaluated by physicochemical properties – weight losses, moisture, firmness, the effect of packaging modes on the colour, dynamics in headspace atmosphere concentration (CO2 and O2), titratable acidity values, as well as by microbiological contamination (yeasts, moulds and total bacteria count) of salads, analyzing before packaging and after 2, 4, 6, 8, and 10 storage days.

Keywords: Biodegradable packaging, conventional, fresh-cut fruit salad

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2 Sex Differentiation of Elm Nymphalid (Nymphalis polychloros Linnaeus, 1758) on Pupal Stage

Authors: Hanife Genc

Abstract:

This study was conducted to determine sex differentiation of laboratory reared Elm nymphalid (Nymphalis polychloros Linnaeus, 1758) by examining the morphological structure of pupal stage. Laboratory colony of elm nymphalid, reared on pear leaves, was used to set up experiments. It was performed with 5 replications having 8 pupae for each replication. Dorsal, ventral and lateral parts of external morphological structures of pupae were examined by Olympus SZX9 stereozoom microscope and photographed. When fully grown, mature larvae wander the highest part of the rearing cage and pupae were formed hanging by cremaster. After completing prepupa stage about 1.5±0.3 days, they all pupated. Pupal stage was completed at 24±1°C about 4.38±1.20 days. Pupal weights were 0.483±0.05 g in females and 0.392±0.08 g (n=40) in males respectively. Pupal emergence rate was 95%, with 22 females and 16 males. Examinations of ventral parts of 8th, 9th, and 10th abdominal segments revealed that anal opening were found at 10th abdominal segment in both sexes, 3 lumps were determined at 9th abdominal segments then the specific opening structure at 8th segment was only found on female pupae.

Keywords: Butterfly, Nymphalis polychloros, pupae, sex differentiation.

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1 Fruit Growing in Romania and Its Role for Rural Communities’ Development

Authors: Maria Toader, Gheorghe Valentin Roman

Abstract:

The importance of fruit trees and bushes growing for Romania is due the concordance that exists between the different ecological conditions in natural basins, and the requirements of different species and varieties. There are, in Romania, natural areas dedicated to the main trees species: plum, apple, pear, cherry, sour cherry, finding optimal conditions for harnessing the potential of fruitfulness, making fruit quality both in terms of ratio commercial, and content in active principles. The share of fruits crops in the world economy of agricultural production is due primarily to the role of fruits in nourishment for human, and in the prevention and combating of diseases, in increasing the national income of cultivator countries and to improve comfort for human life. For Romania, the perspectives of the sector are positive, and are due to European funding opportunities, which provide farmers a specialized program that meets the needs of development and modernization of fruit growing industry, cultivation technology and equipment, organization and grouping of producers, creating storage facilities, conditioning, marketing and the joint use of fresh fruit. This paper shows the evolution of fruit growing, in Romania compared to other states. The document presents the current situation of the main tree species both in terms of surface but also of the productions and the role that this activity may have for the development of rural communities.

Keywords: Fruit growing, fruits trees, productivity, rural development.

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