Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti

Acid lime can be used as fresh fruit or as juice to increase the flavor of drinks. Therefore, it is necessary to analyze organic acid lime nutritional composition in order to evaluate if there are important differences among those conventionally produced. No significant differences in total titrable acidity, pH, ascorbic acid, sucrose, calcium, and zinc were found between the acid lime juice from organic biodynamic crops and conventional crops. However, the organic biodynamic fruits presented higher peel percentage than the conventional ones leading to lower juice yield. On the other hand, fructose, glucose, total soluble solids contents, potassium, manganese, iron, and copper were higher in the conventional samples. These results indicated few nutritional differences between organic and conventional acid lime juices in some constituents. Nevertheless, fruit juice from biodynamic crops could be a good choice since it is free from pesticides and other agents that cause problems to human health maintaining the levels similar to those of important nutritional compounds.

Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma

Simultaneous Distillation-Extraction (SDE) and headspace-solid phase microextraction (HS-SPME) combined with GC-FID and GC-MS were used to analyze volatile compounds from plum (Prunus domestica L. cv. Horvin) and to estimate the most odor-active compounds by application of the Odor Activity Values (OAV). The analyses led to the identification of 148 components, including 58 esters, 23 terpenoids, 14 aldehydes, 11 alcohols, 10 ketones, 9 alkanes, 7 acids, 4 lactones, 3 phenols, and other 9 compounds of different structures. According to the results of SDE-GC-MS, SPME-GC-MS and OAV, ethyl 2-methylbutanoate, hexyl acetate, (E)-2-nonenal, ethyl butanoate, (E)-2-decenal, ethyl hexanoate, nonanal, decanal, (E)-β-ionone, Γ-dodecalactone, (Z)-3-hexenyl acetate, pentyl acetate, linalool, Γ-decalactone, butyl acetate, limonene, propyl acetate, Δ-decalactone, diethyl sulfide, (E)-2-hexenyl acetate, ethyl heptanoate, (Z)-3-hexenol, (Z)-3-hexenyl hexanoate, eugenol, (E)-2-hexenal, ethyl pentanoate, hexyl 2-methylbutanoate, isopentyl hexanoate, 1-hexanol, Γ-nonalactone, myrcene, octyl acetate, phenylacetaldehyde, 1-butanol, isobutyl acetate, (E)-2-heptenal, octadecanal, and nerol are characteristic odor active compounds in fresh plums since they showed concentrations far above their odor thresholds.

Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. The loss of firmness during the guava ripening is due to hydrolytic enzyme activity, which promotes intense solubilization of the cell wall pectins. Given the above, with the purpose of trying to explain the rapid firmness decrease, the centesimal composition and sugar fraction of the guava fruit were determined during ripening at room temperature. The guavas were picked at the half-mature stage and stored for 8 days at 22 ± 1 ºC and 78 ± 1% relative humidity. The analyses conducted were: centesimal composition, sugar fractionation, and infrared absorption spectrometry. The results showed that the guava sugars did not vary during ripening. The estimated pectin levels (5.7%) were higher than those mentioned in the literature (2.4%), which can better explain the role of the pectin in the fruit firmness.

Ripening pattern of guava cv. Pedro Sato

Guava is a fruit with high respiration rates and a very short shelf life. Since information on its respiration pattern is contradictory, the objective was to study the changes occurring in the fruit during ripening and to relate them to the respiration behavior of this fruit. Guavas were picked at the half-ripe stage and stored for 8 days at 22 ± 1 ºC and 78 ± 1% relative humidity. The analyses conducted were: peel and pulp coloration, firmness, total soluble solids (TSS), total titratable acidity (TTA), and ethylene production. According to the results, it was verified that the parameters analyzed apparently do not coincide and are ethylene-independent. There was an accentuated ethylene production during ripening, starting from the 4th day. The ethylene synthesis continued increasing up to the 8th day, when the fruits were already decomposing. It was observed that the firmness decreased sharply in the first three days of ripening, and the skin and pulp color changed during ripening. The TSS, total soluble solids, and the TTA, total titratable acidity, practically did not change during the ripening, even with the increased ethylene production. It can be concluded that guava is a fruit that presents characteristics of climacteric and non-climacteric fruits.

Study of the enthalpy-entropy mechanism from water sorption of orange seeds (C. sinensis cv. Brazilian) for the use of agro-industrial residues as a possible source of vegetable oil production

Orange seeds are a promising agroindustry-waste which can be implemented in the extraction and production of vegetable oil. The relationship between moisture content and water activity provides useful information for the processing and storage of this waste item. The aim of this study was to determine the mechanism of water sorption enthalpy-entropy of orange seeds (C. sinensis cv. Brazilians) according to the moisture content. Therefore, desorption isotherms were determined at five different temperature (30, 40, 50, 60, and 70 ºC) under a wide range of moisture content (0.005-0.057 kg kg-1 d.b.) and water activity (0.02-0.756). Theoretical and empirical models were used for modeling the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to compute the isosteric heat of sorption, the differential entropy, and Gibbs free energy using the Oswin model when the effect of temperature on the hygroscopic equilibrium was considered.

Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C

The importance of minimally processed commodities in the retail groceries of most developed countries has been rising continuously during the last decades. Cantaloupe melon is used more than any other fruit in fresh-cut processing. Ultraviolet (UV) light has been extensively used to simulate biological stres in plants and for determining resistance mechanisms of plant tissues. In this study the effect of ultraviolet irradiation on some properties of fresh-cut cantalope melon was determined during storage. Freshly cut cantalope melons cubes treated with ultraviolet irradiation at the doses of 1, 2 or 3 min before storage, and then placed in a cold room at 5±1°C temperature and 85-90% RH. Hue angle values of control group is low compared to UV-C treated samples, whereas L values of is high. EL of UV treated samples higher than those of control group. Total soluble solids of fresh-cut melon samples in UC3 treatment increased during storage. The results indicate that UV-C treatments on fresh-cut cantaloupe melon cubes increased total soluble solids independently from water loss.

Bioactive and volatile organic compounds in Southern Brazilian blackberry (Rubus Fruticosus) fruit cv. Tupy

Blackberry (Rubus fruticosus, cultivar Tupy), an expanding fruit crop in southern Brazil, is greatly appreciated for its flavor and bioactive potential with limited characterization of its metabolite content. The purpose of this study was to characterize the bioactive and volatile organic compound (VOC) content of mature blackberry fruit of cultivar Tupy. Gallic acid, (-)-epicatechin, ferulic acid, and quercetin were the main phenolic compounds found in mature fruit. Among the VOCs identified in 'Tupy' blackberry were important flavor components characteristic of fruit berries, including hydrocarbons, alcohols, aldehydes, ketones, esters, and terpenoids. Some of the VOCs had not been previously found in blackberry, while others have been associated with typical blackberry flavor.

Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): part I. determination of precooling parameters

The aim of the present study was to precool cauliflower using forced-air, vacuum and high and low flow hydro cooling methods. The weight of the precooled cauliflower heads (5000±5 g) was measured before they were placed in standard plastic crates. Cauliflower heads, whose initial temperature was 23.5 ± 0.5 ºC, were cooled until the temperature reached at 1 ºC. During the precooling process, time-dependent temperature and energy consumption were measured, and during vacuum precooling, the decreasing pressure values were recorded, and a curve of time-dependent pressure decrease (vacuum) was built. The most suitable cooling method to precool cauliflower in terms of cooling time and energy consumption was vacuum, followed by the high and low flow hydro and forced-air precooling methods, respectively. The highest weight loss was observed in the vacuum precooling method, followed by the forced-air method. However, there was an increase in the weight of the cauliflower heads in the high and low flow hydro precooling method. The best colour and hardness values were found in the vacuum precooling method. Among all methods tested, the most suitable method to precool cauliflower in terms of cooling and quality parameters was the vacuum precooling method.

Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage

Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temperature, 90 ± 5% relative humidity, and 0:21 [(%CO2:%O2) – (0:21) control] atmosphere composition. Room conditions (RC) were: 22±1°C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and α) were evaluated. In the present study, the strength and quality parameters of cauliflower under CA and RC conditions were obtained. Vacuum precooling was found to be most suitable method before cauliflower was submitted to cold storage and sent to market. Furthermore, the storage of cauliflower without precooling resulted in a significant decrease in quality parameters.

Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage

Calcium chloride is widely used in industries as a firming agent, and also to extend shelf-life of vegetables. The aim of this study was to determine, the effect of different doses of calcium chloride on biochemical and color properties of fresh-cut green bean. Fresh-cut green beans were dipped for 90 seconds in 0.5%, 1%, 2% and 3% solution of calcium chloride at 25°C. The fresh-cut green bean samples were packaged in polystyrene foam dishes, wrapped with stretch film and stored in a cold room at 5±1°C temperature and 85-90% RH. Calcium chloride treatments did not retain the green color of samples. Whiteness index, browning index and total color difference (ΔE) values of CaCl2 treated samples were high. Saturation index and hue angle were low compared to the control, especially at higher doses of CaCl2. Polyphenol oxidase (PPO) enzyme activity in samples treated with CaCl2 at 3% doses, was low at the 7th days of storage than with other treatments. Fructose and sucrose content of samples increased in all treatment groups whereas glucose level decreased during the first 4th days of storage.

Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

Abstract In the postharvest stage, taste and flavor are the key components of the marketability of tomato. Therefore, greater emphasis is now being placed on improving traits such as sugar content. In this study postharvest ultraviolet-B (UV-B) treatments on sugar, total soluble solids, and color of tomatoes harvested at different stages were investigated. Tomatoes harvested at turning, pink, and red stages were treated with two different doses of UV-B irradiation: UVB4 and UVB8. Color L* and hue angle values of tomatoes treated with UV-B were found to be high, which means the red color of tomatoes was improved. UVB4 treatments increased the color a* and saturation index values of tomatoes at pink and red harvest stage, although it did not affect at the turning stage. Additionally, UV-B irradiation treatments had no effect on sucrose content of the tomatoes. Fructose, glucose, and TSS content of tomatoes treated with UVB8 at red harvest stage were found to be high. Hence, the results obtained from this study are of great importance in terms of providing an increase in the amount of sugar without the need for breeding, and also consumer satisfaction.

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

The presence of dietary fiber (DF) in the food matrix of some tropical fruits plays an important role in the release and absorption of its bioactive compounds, such as phenolic compounds (PCs). The aim of this study was to evaluate the effect of the DF fractions in mango cv. ‘Ataulfo’, papaya cv. ‘Maradol’ and pineapple cv. ‘Esmeralda’, on the bioaccessibility of their PCs and antioxidant capacity (AOXC) under an in vitro digestion model. The highest PCs content and AOXC was found in mango (274.30 mg GAE/100 g FW), followed by papaya (212 mg GAE//100 g FW), and pineapple (107.63 mg GAE/100 g FW), respectively. About 50% of the total PCs in all fruits was released at gastric phase, increasing closer to 60% at intestinal phase in mango and pineapple. However, the highest content of PCs associated to DF was found in mango (2.48 mg GAE/100 g FW) compared with papaya DF fractions (0.96 GAE/100 g FW) and pineapple (0.52 GAE/100 g FW). The presence of DF in mango, papaya and pineapple did not represent a major limitation on the bioaccessibility of its PCs according to the in vitro digestion model used in this study.

Comportamento da dormência em sementes de Brachiaria dictyoneura cv. Llanero submetidas às ações do calor e do ácido sulfúrico

A literatura específica destaca a dormência das sementes como fator dificultador do estabelecimento das pastagens de gramíneas forrageiras tropicais. A imersão das sementes em ácido sulfúrico (H2SO4), apesar de funcionalmente admitida como eficiente para promover a redução da dormência em sementes de braquiária, apresenta inconveniências relacionadas à segurança do trabalhador envolvido na aplicação e, adicionalmente, à preservação do meio ambiente com o descarte dos resíduos provenientes da operação. Dessa maneira, objetivando identificar alternativas para a superação da dormência, o presente estudo realizou comparações entre os efeitos fisiológicos de tratamentos térmicos (55, 65, 75 e 85ºC/5, 10 e 15 h) e químico (imersão em H2SO4/15 minutos) em sementes de Brachiaria dictyoneura cv. Llanero (Brachiaria humidicola cv. Llanero, segundo Renvoize et al., 1996). Para tanto, as sementes foram qualitativamente avaliadas (teor de água, germinação, tetrazólio, primeira contagem de germinação, emergência de plântulas, comprimento da parte aérea das plântulas e índice de velocidade de emergência) em duas épocas experimentais (início e final do armazenamento de 6 meses). Os usos do calor e do ácido sulfúrico constituem-se em alternativas para a redução da dormência das sementes e conseqüente favorecimento do desempenho agronômico. Contudo, particularmente em relação ao calor, a deterioração pode ser acelerada durante o armazenamento.

Influência do envelhecimento acelerado na anatomia da testa de sementes de soja, cv. Monsoy 8400

Durante o processo de envelhecimento, as sementes sofrem alterações degenerativas que influenciam o seu potencial fisiológico. Entre estas alterações podem estar as modificações anatômicas nas camadas celulares da testa da semente. Objetivou-se, com este trabalho, verificar a relação entre a anatomia da testa de sementes de soja, cultivar Monsoy 8400 e a germinação, após o envelhecimento acelerado, pelo fato da testa apresentar um papel fundamental na conservação do potencial fisiológico das sementes. As sementes foram envelhecidas a 42ºC e 100% UR do ar por períodos de zero, 24, 48, 72 e 96 horas. Avaliaram-se os teores de água e a germinação, posteriormente à secagem, seções transversais da testa de 10 sementes de cada tratamento foram eletromicrografadas, com microscópio eletrônico de varredura,,observando-se as camadas das células paliçádicas, ampulhetas e parenquimáticas A germinação declinou com o aumento dos períodos de envelhecimento. Houve redução da espessura das camadas da testa nos períodos de 48, 72 e 96 horas deste processo. Observou-se que, principalmente, para os períodos de envelhecimento de 72 e 96 horas, que as células da camada hipodérmica apresentaram um aspecto de colapso, sendo este acentuado para o período de 96 horas. A redução da espessura das camadas sugere a ocorrência de um colapso das células que compõem tais camadas, sendo um fator causador da redução do potencial germinativo.

Qualidade física e fisiológica de sementes da leguminosa forrageira Macrotyloma axillare cv. Java

É de interesse prático, quando se dispõe de diferentes lotes de sementes, conhecer a qualidade fisiológica intrínseca a cada um. Objetivou-se determinar a qualidade fisiológica de lotes de sementes da leguminosa forrageira tropical, Macrotyloma axillare cv. Java, com utilização de diferentes metodologias para realização dos testes germinação e vigor. Determinou-se a pureza física dos lotes, o peso de mil sementes, a germinação com e sem escarificação (TG) e o vigor (índice de velocidade de germinação (IVG), primeira contagem, envelhecimento acelerado e condutividade elétrica) de três lotes de sementes. Diferenças na qualidade fisiológica inicial de sementes escarificadas foram observadas pelo teste de germinação. Pelos resultados dos testes de primeira contagem e IVG não foi possível detectar diferenças na qualidade fisiológica das sementes; o envelhecimento acelerado das sementes escarificadas pode ser realizado a 41º C por 72 horas ou a 45º C por 48 horas; o teste de condutividade elétrica mostrou-se adequado para diferenciar os lotes, a partir de 48 horas de embebição.