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Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after s...
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Pineapple is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in agro-processing industries. For such industrial processes, it is important to have the information of the physical and chemical properties of pineapple. Four varieties of pineapple, eg., Honey Queen (HQ), Giant Kew (GK),...
Pineapple is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in agro-processing industries. For such industrial processes, it is important to have the information of the physical and chemical properties of pineapple. Four varieties of pineapple, eg., Honey Queen (HQ), Giant Kew (GK),...
Bunga Resky pineapple jam processing industry is located in Bantaeng Regency, which processes pineapples obtained from its own managed land. This industry has the potential with abundant fruit production during the harvest season. However, there are limitations related to the layout of the production facilities. The purpose of this research is to d...
Citations
... where M represents the average water content of core and pulp. The water content of pineapple was 86% (Ali et al., 2015) and the mechanical properties of these three layers of materials shown in Table 1. ...
Fruits are susceptible to damage from external loads during harvesting, transport and storage. Fruit damage is determined by its tissue mechanical properties. The aim of this study was to evaluate two theories (Hooke's and Hertz's Laws) on the apparent elastic modulus of pineapple and predict the internal mechanical damage of pineapple under compression. Two multi-scale finite element models (FEMs) were developed to predict the pineapple internal damage. One model, based on Hooke's Law contained three layers, including peel, pulp, and core. Another model, based on Hertz's Law, was a two layers model, including peel and pulp (containing core). The difference of these two FEMs was evaluated in terms of different compression displacements. The results showed that, when the compression displacement ≤10 mm, the Hooke three-layer model was closer to reality. But when the compression displacement >10 mm, the Hertz two-layer model was better in reflecting real pineapple compression. Simulated data confirmed the experimental results and predicted the internal mechanical damage of pineapple. Finite element results indicated that, when a force was applied to the fruit, pulp tissue suffered mechanical damage before peel and core tissue. When the compression level was ≤5% (5.5 mm; 86 N), there was no damage to pulp, core, and peel. But, if compression level >5%, the fruit was damaged. These results indicated that pineapple placed horizontally with an allowable numbers of stackable pineapples must be less than eight. Otherwise, the maximum allowable force of stacked fruit on the lowest one will reach the pulp failure force.
... Due to its health-promoting benefits and customer demand, however, agro-processing companies have begun using both ripe and overripe pineapple as a functional ingredient in fruit juice, fruit salad, pies, cakes, ice cream, yogurt, and other products. For such industrial activities, it is essential to have knowledge of the changes in pineapple properties throughout storage [3]. Besides microbial contamination, enzymatic breakdown is a common cause of spoilage in pineapple goods, which consumers often reject [4]. ...
It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects of ultrasound treatment (37˚C, 5 min), pasteurization (90˚C, 5 min), and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), total phenolic content (TPC), and antioxidant activity (DPPH), of pineapple juice from ripe and overripe pineapples were assessed. Color values (L*), ascorbic acid (AA), total phenolic content (TPC), and DPPH radical scavenging activity in all juice samples that were sonicated alone and in combination with pasteurization
improved significantly (p < 0.05), but the TSS and color value (a* and b*) decreased in comparison to the control. Whereas pH and acidity did not change significantly (p < 0.05). Pasteurization significantly (p < 0.05) reduces these attributes, but sonicated samples significantly (p < 0.05) improved numerous quality parameters and antioxidant activity, notably in ripe juice. Overall,
pasteurization degraded these liquids but sonication, either alone or in combination with it, was advantageous for preserving their quality by retaining nutrients.
... The vitamin C content of the sample was calculated by using the following formula (Ali et al. 2015) Vitamin C content mg=100mg ...
Background
Tomatoes are now one of the most popular nutrient-dense vegetables in terms of acreage, production, yield, commercial use, and consumption that add to the Bangladesh economy and ultimately reduce poverty. With this view, a lab investigation was carried out to analyze the effects of tomato (Sofol and Roma VF) verities on different post-harvest managements to extend shelf life as well as reduce post-harvest losses.
Results
This study confirmed that the fruit quality attributes (color, firmness, weight loss, chilling injury, total soluble solids, pH, disease incidence, disease severity, and dry matter content) were increased whereas moisture content, vitamin C, and titratable acidity decreased with the increases in storage duration. The high quality attributes such as color, firmness, weight loss, chilling injury, total soluble solids, pH, disease incidence, disease severity, and dry matter content increased, whereas moisture content, vitamin C and titratable acidity decrease of tomato were observed in Roma VF while Sofol variety had high weight loss, moisture content, titratable acidity, and vitamin C. Moreover, the highest shelf life (17 days) was recorded in Sofol than Roma VF (15 days). On the 16th day of storage, maximum disease severity (41%) and disease incidence (71%) were observed at an earthen cooling pot, whereas a significant reduction in disease severity (1%) and disease incidence (8%) were recorded in tomatoes stored at 10 o C temperature. Weight loss was the lowest (4%) in Sofol when kept at unperforated low-density polyethylene (LDPL) plastic bag as compared to Roma VF treatment (11%). Considering the physiological process, held at the low temperature (10 ° C and 15 ° C) and increased shelf life as well as reduced the diseases of tomatoes.
Conclusions
The investigator concluded that the findings of this study will be helpful with specific regard to long and medium-term storage, quality control, transportation, and advertising, and will also be beneficial to tomato growers of Bangladesh.
... The vitamin C content of the sample was calculated by using the following formula (Ali et al. 2015) Vitamin C content mg=100mg ...
Abstract
Background: Tomatoes are now one of the most popular nutrient-dense vegetables in terms of acreage,
production, yield, commercial use, and consumption that add to the Bangladesh economy and ultimately reduce
poverty. With this view, a lab investigation was carried out to analyze the effects of tomato (Sofol and Roma VF)
verities on different post-harvest managements to extend shelf life as well as reduce post-harvest losses.
Results: This study confirmed that the fruit quality attributes (color, firmness, weight loss, chilling injury, total
soluble solids, pH, disease incidence, disease severity, and dry matter content) were increased whereas moisture
content, vitamin C, and titratable acidity decreased with the increases in storage duration. The high quality
attributes such as color, firmness, weight loss, chilling injury, total soluble solids, pH, disease incidence, disease
severity, and dry matter content increased, whereas moisture content, vitamin C and titratable acidity decrease of
tomato were observed in Roma VF while Sofol variety had high weight loss, moisture content, titratable acidity, and
vitamin C. Moreover, the highest shelf life (17 days) was recorded in Sofol than Roma VF (15 days). On the 16th day
of storage, maximum disease severity (41%) and disease incidence (71%) were observed at an earthen cooling pot,
whereas a significant reduction in disease severity (1%) and disease incidence (8%) were recorded in tomatoes
stored at 10o
C temperature. Weight loss was the lowest (4%) in Sofol when kept at unperforated low-density
polyethylene (LDPL) plastic bag as compared to Roma VF treatment (11%). Considering the physiological process,
held at the low temperature (10 °
C and 15 °
C) and increased shelf life as well as reduced the diseases of tomatoes.
Conclusions: The investigator concluded that the findings of this study will be helpful with specific regard to long
and medium-term storage, quality control, transportation, and advertising, and will also be beneficial to tomato
growers of Bangladesh.
Keywords: Post-harvest, Physiological processes, Diseases, Tomato (Lycopersicon esculentum L.)
... Une étude comparative menée sur différents cultivars montre que lors d'un stockage à température ambiante la teneur en eau, l'acidité titrable et la vitamine C diminuent, le cultivar 'Queen' étant le plus affecté (Ali et al. 2015;Benitez et al. 2012). D'après une analyse sensorielle entre des fruits récoltés mûrs transportés par avion, et des fruits ramassés vert murissant sur bateau, la préférence des consommateurs va aux fruits récoltés mûrs. ...
La maladie de la tache noire affecte les fruits d’ananas mature, les rendant impropre à la consommation. Actuellement, aucune méthode de contrôle n'est disponible pour cette maladie. Une meilleure connaissance du pathosystème est nécessaire pour trouver des moyens de lutte efficaces.Des entretiens et échantillonnages menés auprès de producteurs durant l’hiver austral révèlent une prévalence de la maladie de 74%. Les champignons pathogènes appartiennent à plusieurs espèces : Fusarium ananatum (72% des isolats), Talaromyces stollii (21%), F. oxysporum (6%) et F. proliferatum (1%). Leur potentiel toxinogène a été déterminer, Les champignons du genre Fusarium ont produit des mycotoxines identifiées comme les fumonisines FB1, FB2 et la beauvericine. Sur un milieu de culture ananas, une concentration en beauvericine de 34959 µg kg-1 a été mesurée pour l’espèce F. proliferatum.Une méthode d’inoculation de Fusarium ananatum directement dans le parenchyme a permis de décrire la réponse du biochimique du fruit. La voie des phénylpropanoïdes est sollicitée, particulièrement avec l’élicitation du caffeoylisocitrate et du coumaroylisocitrate dans la zone infectée. Une comparaison des profils métaboliques montre que la réponse du fruit à une inoculation est plus importante chez le cultivar résistant ‘MD-2’ que chez le cultivar sensible ‘Queen’. La majorité des métabolites élicités par l’attaque sont déjà présents dans les fruits sains mature de la variété résistante. Le potentiel antifongique des composés phénoliques à était évalué. Les acides coumarique, caféoylquinique et férulique inhibent la croissance du mycélium à des concentrations similaires à celle trouvées dans les fruits infectés.Une approche par imagerie a permis de décrire l’anatomie des fruits des deux cultivars et notamment la fusion imparfaite des sépales et bractée chez ‘Queen’. Les nectaires et les parois carpellaires jouent un rôle clef dans le processus d'infection et de colonisation de Fusarium ananatum.
