Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods

İslam, Ali; Altuntaş, Ebubekír; Cangi, Rüstem; Kaya, Cemal; Yıldız, Aylin

doi:10.1515/1556-3758.2770

Cited by 7 publications

(3 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lightness of fresh kiwifruit juice was similar to the value reported by Islam et al (2012) for organic kiwifruit juice (L ∗ = 32.00). HPH treatment caused a significant increase of this parameter in comparison to the control samples, which could be due to the higher light scattering properties of smaller size particles (Calligaris et al, 2012).…”

Section: Discussionsupporting

confidence: 82%

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

et al. 2019

View full text Add to dashboard Cite

The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH). In this context, the present research aimed at evaluating the effects of two UHPH treatments performed at 200 MPa for 2 and 3 cycles on quality and functionality of organic kiwifruit juice stored at three different temperatures, i.e., 5, 15, and 25°C. The results showed that only the treatment performed at 200 MPa for 3 cycles was able to significantly increase the shelf-life of organic kiwifruit juices when stored at refrigeration temperature, avoiding also phase separation that occurred in the sample treated at 0.1 MPa (control) after 20 days of refrigerated storage. The obtained data showed also that the highest applied pressure was able to increase some quality parameters of the juice such as viscosity and luminosity (L ∗ ) and increased the availability of total phenol content consequently enhancing the juice total antioxidant activity. The application of a treatment at 200 MPa for 3 cycles allowed to obtain a stable kiwifruit juice for more than 40 days under refrigerated storage. A challenge to implement this technology in food process as full alternative to thermal treatment could be represented by the adoption of pressure level up to 400 MPa followed by the packaging in aseptic conditions.

show abstract

Section: Discussionsupporting

confidence: 82%

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The skin and flesh firmness was higher in organic kiwifruits than in conventional ones. Results from this study showed that the physicochemical properties and color characteristics of organic and conventional kiwifruits were affected by storage periods (26). Polyphenols were significantly higher in ethylene-treated samples than in nontreated, and were significantly higher in organic samples than in conventional, except for some data from the sixth and eighth days of treatment (Table 2).…”

Section: Fluorescence Studiesmentioning

confidence: 77%

Impact of Cultivation Conditions, Ethylene Treatment, and Postharvest Storage on Selected Quality and Bioactivity Parameters of Kiwifruit “Hayward” Evaluated by Analytical and Chemometric Methods

Park

Polovka

Ham

et al. 2016

Journal of AOAC INTERNATIONAL

View full text Add to dashboard Cite

Organic, semiorganic, and conventional "Hayward" kiwifruits, treated with ethylene for 24 h and stored during 10 days, were assessed by UV spectrometry, fluorometry, and chemometrical analysis for changes in selected characteristics of quality (firmness, dry matter and soluble solid contents, pH, and acidity) and bioactivity (concentration of polyphenols via Folin-Ciocalteu and p-hydroxybenzoic acid assays). All of the monitored qualitative parameters and characteristics related to bioactivity were affected either by cultivation practices or by ethylene treatment and storage. Results obtained, supported by statistical evaluation (Friedman two-way ANOVA) and chemometric analysis, clearly proved that the most significant impact on the majority of the evaluated parameters of quality and bioactivity of "Hayward" kiwifruit had the ethylene treatment followed by the cultivation practices and the postharvest storage. Total concentration of polyphenols expressed via p-hydroxybenzoic acid assay exhibited the most significant sensitivity to all three evaluated parameters, reaching a 16.5% increase for fresh organic compared to a conventional control sample. As a result of postharvest storage coupled with ethylene treatment, the difference increased to 26.3%. Three-dimensional fluorescence showed differences in the position of the main peaks and their fluorescence intensity for conventional, semiorganic, and organic kiwifruits in comparison with ethylene nontreated samples.

show abstract

“…Consumer evaluation studies have shown that consumers want to buy organic foods because they think it is healthier, tastier and safer even though they are more expensive (Yadav and Pathak, 2016;Rana and Paul, 2017;Chekima et al, 2017;Hansen et al, 2018;Asif et al, 2018). In parallel with the increasing demand for organic food, organic food production has also increased in recent years (Islam et al 2012;Krejcova et al, 2016). Today, some 80 million euros of organic food is produced by 2.7 million producers on 57.8 million ha of land (FiBL and IFOAM, 2018).…”

Section: Introductionmentioning

confidence: 99%

Determination of color properties of organic and conventional hazelnut flour

Karaosmanoğlu¹,

Üstün²

2021

Akademik Ziraat Dergisi

View full text Add to dashboard Cite

Objective: In this study, it was aimed to determine the differences in color characteristics of hazelnut flours obtained from organic and conventional hazelnuts, which play an important role in consumer preferences.Materials and Methods: Six commercially important hazelnut cultivars (Çakıldak, Foşa, Mincane, Palaz, Sivri, Tombul) were selected. The samples were collected from Western (Düzce), Middle (Samsun, Ordu) and Eastern Black Sea (Trabzon) regions. The hazelnuts which were separated from their husks and dried in the sun were unshelled by hand and turned into flour. L (brightness), a (redness) and b (yellowness) values of the samples were determined on the HunterLab Color Flex EZ color measurement device, and then the chroma value (C), hue angle (h°), total color difference (ΔE) values were calculated. Statistical tests were performed using SAS-JAMP v10.0 software. One-way ANOVA was used to determine significant differences between levels, and LSD test was used for comparisons of multiple means.Results: According to the study results, L values of organic nuts were higher than conventioanals (P ˂0.05) and no difference was found between a, b, chroma and hue values (P ˃0.05). Cultivars was found to be effective on L and a (P ˂0.05), Tombul was found to be brighter than other cultivars, Çakıldak has the highest a value. It has been determined that the total color difference (ΔE) between the production methods is perceptibleConclusion: According to these results, organic hazelnut flours are thought will have a positive effect on consumer preferences since they have a brighter appearance.

show abstract

Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods

Cited by 7 publications

References 15 publications

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

Impact of Cultivation Conditions, Ethylene Treatment, and Postharvest Storage on Selected Quality and Bioactivity Parameters of Kiwifruit “Hayward” Evaluated by Analytical and Chemometric Methods

Determination of color properties of organic and conventional hazelnut flour

Contact Info

Product

Resources

About