Abstract:In the present work, the physical and chemical characteristics in three stages of maturation of sapota (Manilkara zapota L.P. Royen) fruit were studied as well as its post-harvest behavior during storage at ambient and refrigerated conditions. With the advance of maturation, the concentration of the reducing sugars increased while the total acidity and tannin contents decreased. The fruits which did not have their pedicel removed during the post-harvest presented the storage time superior when compared with th… Show more
“…7). The similar trend was observed when fruit ripens the pH value increases and when it was over ripened the pH value decreases due to turning sour to fermentation sugars (Mohamed et al, 1996;Brito and Narain, 2002). The increased trend of pH value was due to decrease in acidity and increase in soluble sugars during ripening.…”
Section: Chemical Parameters Of Sapota Qualitysupporting
confidence: 64%
“…Acidity of Sapota decreased from 1.92-0.74 in control while that decreasing trend exists in the aloe-pectin treated Sapota also but less than that of control ( Fig.8) (Brito and Narain, 2002;. The TA was decreasing due to increase of soluble sugars during the course of ripening (Abbas and Fandi, 2002).…”
Section: Titrable Aciditymentioning
confidence: 80%
“…9) (Mohamed et al, 1996;Brito and Narain, 2002;Serrano et al, 2006;. This decrease trend of Ascorbic acid was due to increase in total soluble sugars present in the fruit.…”
The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed products prepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality. In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) of edible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2℃ were studied at regular intervals of 5 days i.e., 0 th ,5 th , 10 th ,15 th and 20 th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the other treatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf life extension of about 20 days.
“…7). The similar trend was observed when fruit ripens the pH value increases and when it was over ripened the pH value decreases due to turning sour to fermentation sugars (Mohamed et al, 1996;Brito and Narain, 2002). The increased trend of pH value was due to decrease in acidity and increase in soluble sugars during ripening.…”
Section: Chemical Parameters Of Sapota Qualitysupporting
confidence: 64%
“…Acidity of Sapota decreased from 1.92-0.74 in control while that decreasing trend exists in the aloe-pectin treated Sapota also but less than that of control ( Fig.8) (Brito and Narain, 2002;. The TA was decreasing due to increase of soluble sugars during the course of ripening (Abbas and Fandi, 2002).…”
Section: Titrable Aciditymentioning
confidence: 80%
“…9) (Mohamed et al, 1996;Brito and Narain, 2002;Serrano et al, 2006;. This decrease trend of Ascorbic acid was due to increase in total soluble sugars present in the fruit.…”
The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed products prepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality. In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) of edible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2℃ were studied at regular intervals of 5 days i.e., 0 th ,5 th , 10 th ,15 th and 20 th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the other treatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf life extension of about 20 days.
“…Total soluble solid content decrease with age, where the highest was found during the half-ripe stage, and the lowest was found during the fully ripen stage (Pawar, 2011). The o Brix value of the sapodilla fruit could reach as high as 21.40 during the half-ripe stage and as low as 15.80 during the fully ripened stage (Brito and Narain, 2002).…”
Section: Total Soluble Solid Contentmentioning
confidence: 95%
“…The titratable acidity was calculated on the basis of citric acid because citric acid is the major organic acids in the sapodilla fruit (Lee et al, 2013). The titratable acidity of the sapodilla fruit was found to peak during its mature green stage (5.89%) and the lowest value was found during the overripe stage (4.95%) (Brito and Narain 2002). Kulkarni et al (2007) reported that sapodilla juice contained 0.16% of titratable acidity, which was calculated on the basis of citric acid.…”
This study started with the development of juice from sapodilla (Manilkara zapota L.) fruit. Among three formulations, sapodilla juice with the combination of 50% pure sapodilla juice, 25 o Brix, and 0.40% of titratable acidity have gained the highest score in the hedonic sensory test, with overall acceptability ranging from "like slightly" to "like moderately". Formulated sapodilla juice and pure sapodilla juice were analysed for their total phenolic and ascorbic acid contents, pH, total soluble solid and titratable acidity. The formulated sapodilla juice has lower pH (3.35), higher titratable acidity content (0.40%) and total soluble solid (25 o Brix) than pure sapodilla juice. The total phenolic (469.82 mg GAE/L) and ascorbic acid contents (3.60 mg/100 mL) of formulated sapodilla juice which consists only 50% of sapodilla juice showed the lower value than the pure sapodilla juice. Formulated sapodilla juice with lower pH will be less susceptible to enzymatic browning. In microbiology total plate count, no colony formed on the formulated juice, whereas the mean number of colony forming units (CFU) in pure juice was 169318.18 CFU/ml juice stored in room temperature (28°C) for a week. These results revealed that the formulated juice had better microbial stability than pure juice.
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