Rasoul Heydarnajad Giglou; Mousa Torabi Giglou
Abstract
Cape gooseberry is a climacteric, temperature-sensitive fruit from the Solanaceae family. Its quality and quantity are characterized by phenolic and antioxidant substances, the stability of which depends on temperature and storage conditions. In this research, the effects of calyx cover (fruits without ...
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Cape gooseberry is a climacteric, temperature-sensitive fruit from the Solanaceae family. Its quality and quantity are characterized by phenolic and antioxidant substances, the stability of which depends on temperature and storage conditions. In this research, the effects of calyx cover (fruits without calyx cover and fruits covered with calyx) and storage conditions were evaluated on the storage life of Cape gooseberry fruits. For this purpose, the fruits were kept in with and without calyx conditions at three temperature levels of 10, 15, and 20 °C for 30 days. The results showed that, at the end of storage, the titratable acidity, total soluble solids, vitamin C, total flavonoid, and total antioxidants decreased significantly. However, total phenol content and flavor index increased during the storage period. The increase in total flavor and phenol content during storage can be due to a significant reduction in the titratable acidity (as reflected in the flavor index), because of cellular destruction and cold damage. In addition, at the end of the storage period, the calyx-covered fruits which were stored at 10 °C had good physicochemical and antioxidant qualities. The highest titratable acidity (0.633%), soluble solids (14.96%), vitamin C, and total antioxidants (59.33%) were observed in fruits covered with calyx at 10 °C. Also, the results of this study showed that storing berries at cooler temperatures increased the shelf life and maintained the quality of the Cape gooseberry.
Azhar Hussain; Muhammad Ashraf Sumrah; Attiq Akhtar; Syed Hamza Mahfooz; Muhammad Azeem Tariq
Abstract
This is the first-ever study conducted to standardize the maturity stage of olive fruit for development of olive murabba. Olive fruit was harvested at three different maturity stages including lemon green, semi-ripened and fully ripened stages for postharvest processing. Most prominent quality parameters ...
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This is the first-ever study conducted to standardize the maturity stage of olive fruit for development of olive murabba. Olive fruit was harvested at three different maturity stages including lemon green, semi-ripened and fully ripened stages for postharvest processing. Most prominent quality parameters of the product were studied for all maturity stages. Olive productprepared from semi-ripened fruit gave the best score for the olive appearance (7.00) followed by that from lemon green stage (4.64). Semi-ripened stage also scored top in terms of flavor (6.53) and taste (6.58), followed by lemon green stage with non-significant differences. Highest firmness (14.91N) and shelf-life (372.66 days) were detected in products prepared from the lemon green stage; followed by semi-ripened stage (12.19 N firmness and 263days shelf life). Fruits harvested at fully ripened stage remained at the bottom in terms of all the parameters studied. The product prepared from fruits at semi-ripened stage gained the best acceptability due to having of the best appearance, flavor and taste, which are the main quality attributes in consumer viewpoint. In conclusion, harvesting olive fruit at semi-ripened stage resulted in the best quality of olive for processing to murabba.
