Laboratory Studies: Quantity-Quality Evaluation

Amerine, M. A.; Pangborn, Rose Marie; Roessler, Edward B.

doi:10.1016/b978-1-4832-0018-7.50012-x

Cited by 13 publications

(4 citation statements)

References 34 publications

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“…The berries' visual appearance was graded for quality based on color, texture, and overall acceptability as described by Amerine et al [49]. A nine-point hedonic scale was used (excellent = 9, very good = 8, good = 7, acceptable, moderately = 6, acceptable, slightly = 5, unacceptable, slightly = 4, unacceptable, moderately = 3, poor, very much = 2, and poor, extremely = 1).…”

Section: Quality Assessments 231 Fruit Physical Attributesmentioning

confidence: 99%

Effectiveness of Oregano and Thyme Essential Oils as Alternatives for Sulfur Dioxide in Controlling Decay and Gray Mold and Maintaining Quality of ‘Flame Seedless’ Table Grape (Vitis vinifera L.) during Cold Storage

El-Abbasy,

Abdel-Hameed,

Hatterman-Valenti

et al. 2023

Agronomy

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The current study was carried out over two seasons (2020 and 2021) to assess the effects of preharvest treatments with oregano and thyme essential oils (EOs) as an alternative to the traditional use of sulfur dioxide (SO2) during cold storage of grape clusters cv. Flame Seedless. Grapevines were sprayed with oregano or thyme essential oils at 2000 or 4000 µL/L two days before harvest. The results confirmed that oregano and thyme EOs treatments reduced the physiological loss in weight, decay incidence, gray mold, rachis browning index, and berry shattering as compared to sulfur dioxide and untreated fruits. In addition, EOs had higher marketable percentage, firmness, and visual appearance cluster scores, while they reduced the deterioration in titratable acidity (TA) and ascorbic acid (AsA) contents, slowing the increases in soluble solids content (SSC) and SSC/TA ratio of berries, and improving total anthocyanin content. Moreover, these EOs delayed berry activities of polyphenol oxidase (PPO), peroxidase (POX), and pectin methylesterase (PME) enzymes during cold storage. Results suggest that preharvest application with either oregano or thyme EOs at 2000 µL/L might be a promising eco-friendly and safe candidate as an alternative to conventional SO2 used to control decay incidence and gray mold rot caused by Botrytis cinerea, and the EOs were effective in maintaining the quality of grape clusters during cold storage for up to 45 days.

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Section: Quality Assessments 231 Fruit Physical Attributesmentioning

confidence: 99%

Effectiveness of Oregano and Thyme Essential Oils as Alternatives for Sulfur Dioxide in Controlling Decay and Gray Mold and Maintaining Quality of ‘Flame Seedless’ Table Grape (Vitis vinifera L.) during Cold Storage

El-Abbasy,

Abdel-Hameed,

Hatterman-Valenti

et al. 2023

Agronomy

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“…Beetroot is an ideal vegetable for the development of jam because of its natural reddish-purple color. The sensory evaluation was assessed by using a 9-point hedonic scale (Amerine et al,1965) with scores ranging from "extremely dislike-1" to "extreme like-9" by a semitrained panel of 10 judges from the Department of Food and Nutrition and Department of Food Science and Technology, Punjab Agricultural, Ludhiana. Jam and candy were evaluated based on their appearance, color, texture, flavor, taste and overall acceptability.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.)

Kaur

Kaur²,

Aggarwal³

et al. 2022

JANS

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Beetroot is a root vegetable with abundant bioactive compounds like phenols, flavonoids and betalains that give the beetroot a characteristic colour. The present study was conducted to develop preserved functional foods from fresh beetroot and analyze sensory attributes, physico-chemical properties, nutritional parameters, bioactive compounds, antioxidant activity and color values. Total soluble solids and acidity contents of raw beetroot, beetroot jam and candy was found to be 10.72° Brix and 0.06 %, 69.03 °Brix and 0.72 % and 69.43° Brix and 0.12 %, respectively. The TSS content of jam and candy was found to be 55.77±0.09 and 66.50±0.19, respectively. Total phenols, flavonoids, betalains and antioxidant activity of jam and candy were found to be 82.58 and 98.94 mg GAE/100g, 47.85 and 45.51 mg QE/100 g, 267.73 and 357 mg/100g and 35.43 and 42.13 %, respectively. The L* value indicating the lightness of a product decreased for beetroot jam as opposed to L* value of beetroot candy, which increased compared to raw beetroot. The a* value revealing the redness of jam increased whereas redness of candy decreased compared to raw beetroot. The present study indicated that; beetroot could be used for the preparation of jam and candy with good sensorial quality, which has a high market potential.

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“…Overall acceptability score for primary processed leafy vegetables was determined on the basis of colour, appearance, texture, aroma parameters of samples by a panel of evaluators based on rating with 9-point Hedonic scale given by Amerine et al (1965). Overall rating was calculated and a score of 5.50 and above was considered as acceptable.…”

Section: Sensorial Evaluationmentioning

confidence: 99%

Studies on Storage Behavior of Primary Processed Leafy Vegetables under Different Storage Conditions

Garande¹,

Raut²,

Shinde³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

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The present investigation was undertaken in the Postharvest Technology Laboratory of Horticulture Section, RCSM College of Agriculture, Kolhapur during 2017-18 to study effect of storage conditions on shelf life and quality of primary processed leafy vegetables. The treatment combination comprised of three storage conditions such as room temperature (RT), zero energy cool chamber (ZECC) and refrigerated storage (RS) and five different leafy vegetables such as fenugreek, coriander, spinach, pokala and rajgira in FCRD with three replications. The freshly harvested samples of leafy vegetable were packed in polyethylene bags of 200 gauge with 2 % vents and stored at different storage conditions as stated earlier. The observations on physico-chemical composition, sensorial evaluation and microbial count were recorded at regular intervals up to end of storage life of primary processed leafy vegetables. Further it was also noticed that, the increasing trend with respect to physiological loss in weight, yellowing, decay, shriveling and microbial count of primary processed leafy vegetables was noticed but the rate of increase was faster under ambient temperature as compared to zero energy cool chamber and refrigerated storage while the decreasing trend with respect to moisture, total minerals, ascorbic acid, total chlorophyll contents and sensorial qualities, but the rate of decrease was slow under refrigerated storage conditions as compared to zero energy cool chamber and room temperature. It was also found, that the moisture and mineral contents of primary processed leafy vegetables were ranged from 90% (V 5 S 3 ) to 80.04% (V 1 S 1 ) and 25.23% (V 1 S 3 ) to 12.23% (V 5 S 1 ), respectively at the end of storage life. The highest ascorbic acid retention was noticed in V 1 S 3 (88.86%) whereas the lowest was noticed in V 3 S 1 (21.03%) at the end of storage life. The total chlorophyll content was found to be ranged in between 30.67 mg/100g (V 2 S 1 ) and 82.82 mg/100g (V 4 S 3 ) at the end of storage life of primary processed leafy vegetables. The shelf life of primary processed fenugreek, coriander, spinach, pokala and rajgira could be extended to 2, 3 and 8 days, 2, 3 and 6 days, 2, 4 and 8 days, 2, 4 and 6 days and 2, 4 and 8 days at room temperature, zero energy cool chamber and refrigerated storage, respectively on the basis of physiological loss in weight, sensorial qualities and microbial count.

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Laboratory Studies: Quantity-Quality Evaluation

Cited by 13 publications

References 34 publications

Effectiveness of Oregano and Thyme Essential Oils as Alternatives for Sulfur Dioxide in Controlling Decay and Gray Mold and Maintaining Quality of ‘Flame Seedless’ Table Grape (Vitis vinifera L.) during Cold Storage

Effectiveness of Oregano and Thyme Essential Oils as Alternatives for Sulfur Dioxide in Controlling Decay and Gray Mold and Maintaining Quality of ‘Flame Seedless’ Table Grape (Vitis vinifera L.) during Cold Storage

Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.)

Studies on Storage Behavior of Primary Processed Leafy Vegetables under Different Storage Conditions

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