The Biological Basis of Fruit Quality

Passam, H. C.; Karapanos, Ioannis; Αλεξόπουλος, Αλέξιος

doi:10.1002/9780470959350.ch1

Cited by 9 publications

(10 citation statements)

References 194 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…sesquipedalis . As sugars and acidity are both key components in fruit taste, and high levels of both TSSC and TA are determinants of a satisfactory taste, especially in fleshy fruits, pods from accessions Cp 5647 and Cp 4877 would probably be preferred by consumers (having the highest values in both TSSC and TA), whereas Vg 52, which exhibited the lowest values, might be the least popular. However, no correlation was found between the TSSC and TA content in pods of any of the tested accessions.…”

Section: Resultsmentioning

confidence: 99%

Cowpea fresh pods – a new legume for the market: assessment of their quality and dietary characteristics of 37 cowpea accessions grown in southern Europe

et al. 2017

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 99%

Cowpea fresh pods – a new legume for the market: assessment of their quality and dietary characteristics of 37 cowpea accessions grown in southern Europe

et al. 2017

View full text Add to dashboard Cite

show abstract

“…The flavors of the fruits were affected by amount of organic acids present in that. The sweetness of the fruits was perceived by the concentration of organic acids (Passam et al, 2011). Citric acid content was present in higher amount in guava fruits while the tartaric acid, malic acid and ascorbic acid, content are in lower amounts, respectively.…”

Section: Discussionmentioning

confidence: 99%

Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

et al. 2017

View full text Add to dashboard Cite

“…Passam et al (2011) found that the concentration of organic acid affects the perceived sweetness of the fruit. The organic acids present in fruits influenced the flavor.…”

Section: Discussionmentioning

confidence: 99%

“…The organic acids present in fruits influenced the flavor. Passam et al (2011) found that the concentration of organic acid affects the perceived sweetness of the fruit. In guava fruit, ascorbic acid was found in high amounts, followed by citric acid, malic acid and tartaric acid, respectively.…”

Section: Discussionmentioning

confidence: 99%

Effect of Calcium Lactate and Modified Atmosphere Storage on Biochemical Characteristics of Guava Fruit

Javed

Randhawa

Butt

et al. 2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Freshly harvested guava were dipped in 1, 2 and 3% Calcium lactate solution for 5 min at room temperature and stored in a chamber at 5% CO2 level where humidity and temperature were 80% and 10 ± 1C. The stored guavas were analyzed for total phenolic content, antioxidant activity sugars g/100 g (glucose, fructose and sucrose) and organic acids mg/100 g (citric acid, ascorbic acid, malic acid and tartaric acid). The total phenolic content and antioxidant activity in samples were decreased at termination of storage. The glucose, fructose and sucrose content in control sample were 2.73, 3.30 and 1.66 at the start of storage period which increased to 3.28, 3.66 and 2.08 at the 18th day then after, these declined to 3.22, 3.62 and 2.04 at end of storage, respectively. Citric acid and ascorbic acid content were decreased while malic acid and tartaric acid contents were increased at the termination of storage period. Practical Applications Consumer demand for more natural, minimally processed and fresh foods is increasing. Modified atmosphere storage is a well‐proven technology for preserving natural quality of food products in addition to extending the storage life. Modified atmosphere storage is one of the most successful preservation techniques suitable for wide varieties of agricultural and food products. Modified atmosphere storage in combination with pretreatments will help minimize 35–40% postharvest loss of guava fruit which will ultimately benefit guava producers by reducing the wastage of guava fruit.

show abstract

The Biological Basis of Fruit Quality

Cited by 9 publications

References 194 publications

Cowpea fresh pods – a new legume for the market: assessment of their quality and dietary characteristics of 37 cowpea accessions grown in southern Europe

Cowpea fresh pods – a new legume for the market: assessment of their quality and dietary characteristics of 37 cowpea accessions grown in southern Europe

Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

Effect of Calcium Lactate and Modified Atmosphere Storage on Biochemical Characteristics of Guava Fruit

Contact Info

Product

Resources

About