Rapid Determination of Sugars, Nonvolatile Acids, and Ascorbic Acid in Strawberry and Other Fruits

Pérez, Ana G.; Olías, Raquel; Espada, Javier; Olías, José M.; Sanz, Carlos

doi:10.1021/jf9701704

Cited by 159 publications

(115 citation statements)

References 31 publications

(37 reference statements)

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“…In addition, pH, tartaric, malic and citric acid contents for both fruits were established as 4.39 and 4.59; 0.30 mg/100 g and 0.29 mg/100 g; 0.30 mg/100 g and 0.17 mg/100 g and 1104.85 mg/100 g and 732.69 mg/ 100 g, respectively. The amounts of citric, malic and ascorbic acids were reported as 3.21, 1.11 and 0.19 g/kg of FW in strawberry fruits by Perez et al (1997). Tartaric, malic and citric acid contents of some apple cultivars ranged from 0.014 to 0.030 mg/L, 2.73 to 7.07 mg/L and 0.044 to 0.093 mg/L, respectively (Wu et al 2007).…”

Section: Biochemical Properties and Mineral Contentsmentioning

confidence: 99%

Biochemical compositional and technological characterizations of black and white myrtle (Myrtus communis L.) fruits

et al. 2011

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Biochemical and technological properties were determined in developing Myrtus communis L. fruits (myrtle) from Mersin to investigate potential uses. Completely ripe black and white fruits contained ash, crude protein, crude oil, water-and alcohol soluble extracts, tartaric, malic and citric acids, and minerals including Ca, K, P, Mg and Na. Proximate compounds (%) for black and white fruits were: 7. 47

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Section: Biochemical Properties and Mineral Contentsmentioning

confidence: 99%

Biochemical compositional and technological characterizations of black and white myrtle (Myrtus communis L.) fruits

et al. 2011

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“…Pear slices were analyzed to determine the amount of ascorbic acid, calcium and cysteine present after storage at 0°C in air for 0, 3, 7 or 10 days. Ascorbic acid was determined by HPLC using the method of Perez et al (1997). Cysteine concentrations were determined by the method of Buwalda et al (1988) and modified by Pesis et al (1998).…”

Section: Residual Cysteine Ascorbic Acid and Calcium Analysismentioning

confidence: 99%

Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives

Gorny¹,

Hess-Pierce

Cifuentes

et al. 2002

Postharvest Biology and Technology

251

149

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Low O 2 (0.25 or 0.5 kPa) elevated CO 2 (air enriched with 5, 10 or 20 kPa CO 2 ), or superatmospheric O 2 (40, 60, or 80 kPa) atmospheres alone did not effectively prevent cut surface browning or softening of fresh-cut pear slices. A post-cutting dip of 2% (w/v) ascorbic acid, 1% (w/v) calcium lactate and 0.5% (w/v) cysteine adjusted to pH 7.0 did significantly extend shelf-life of 'Bartlett' pear slices, by inhibiting loss of slice flesh firmness and preventing cut surface browning. Participants in a quality evaluation could not distinguish between pear slices treated with this preservative solution and stored overnight at 0°C and freshly prepared control pear slices. After 10 days storage in air at 0°C, 82% of participants judged treated pear slices to be acceptable in appearance and 70% judged flavor to be acceptable.

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“…Almost all of this production comes from small family farms of 0.05-0.5 hectares. Strawberries are unique with highly desirable taste, flavor, and excellent dietary sources of ascorbic acid, potassium, fibre and other secondary metabolites and also simple sugar sources of energy (Perez et al, 1997;Wang & Galletta, 2002).…”

Section: Introductionmentioning

confidence: 99%

Salicylic acid ameliorates the adverse effect of salt stress on strawberry

Karlıdağ

Yıldırım

Turan

2009

Sci. agric. (Piracicaba, Braz.)

132

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Strawberry is considered as a salinity sensitive species and is adversely affected in response to the salt stress in terms of growth and yield. Pot experiments were conducted to determine the effect of exogenous salicylic acid (SA) application on physiology, growth, chlorophyll and mineral content of strawberry grown under salt stress and greenhouse conditions. Strawberry plants were treated with SA at different concentrations (0.0, 0.25, 0.50 and 1.00 mM). Salinity treatments were established by adding 0 and 35 mM of NaCl to a base complete nutrient solution. Salt stress negatively affected the growth, chlorophyll content and mineral uptake of strawberry plants. However, plants treated with SA often had greater shoot fresh weight, shoot dry weight, root fresh weight and root dry weight as well as higher chlorophyll content under salt stress. The greatest values were obtained with 1.00 mM SA treatment in both saline and non-saline conditions. Leaf water relative content (LWRC) was reduced in response to salt stress while electrolyte leakage was raised. SA treatments induced increases in LWRC and decreases in electrolyte leakage compared to the control under salt stress. With respect to the nutrient content, SA treatments increased almost contents of all nutrients in leaves and roots of strawberry plants under salt stress. The greatest values were often obtained by the 1.00 mM SA treatment. These findings suggest that the SA treatments can ameliorate the negative effect of salinity on the growth of strawberries. Key words: salinity, growth, mineral content MELHORA DO EFEITO DE ESTRESSE SALINO EM MORANGO POR ADIÇÃO DE ÁCIDO SALICÍLICORESUMO: O morango é considerado uma espécie sensível à salinidade e é negativamente afetado por estresse salino, em termos de crescimento e produção. Por meio de experimentos em vaso foi determinado o efeito de ácido salicílico exógeno (SA) na fisiologia, crescimento, conteúdos de clorofila e de minerais, em morangueiros cultivados em estufa sob estresse salino. As concentrações de SA foram 0.0, 0.25, 0.50 e 1.00 mM. O estresse salino foi verificado pela adição de 0 e 35 mM de NaCl à uma solução nutritiva completa. O estresse salino afetou negativamente o crescimento, o conteúdo de clorofila e a absorção dos nutrientes minerais. Entretanto, plantas tratadas com SA muitas vezes apresentam maiores pesos frescos e secos, além de maior concentração de clorofila, sob condições de estresse salino. O conteúdo relativo de água das folhas (LWRC) foi reduzido em resposta ao estresse salino, enquanto o extravasamento de eletrólitos aumentou. Os tratamentos com SA induziram a aumentos em LWRC e diminuições no extravassamento de eletrólitos, em comparação com os controles sob estresse salino. Com respeito aos conteúdos de nutrientes, houve aumento para quase todos os nutrientes com adição de SA nas folhas e raízes sob estresse salino. Os maiores valores forma geralmente obtidos para 1.00 mM SA. Estes resultados sugerem que os tratamentos com SA podem atenuar os efeitos negativos da salin...

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Rapid Determination of Sugars, Nonvolatile Acids, and Ascorbic Acid in Strawberry and Other Fruits

Cited by 159 publications

References 31 publications

Biochemical compositional and technological characterizations of black and white myrtle (Myrtus communis L.) fruits

Biochemical compositional and technological characterizations of black and white myrtle (Myrtus communis L.) fruits

Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives

Salicylic acid ameliorates the adverse effect of salt stress on strawberry

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