Chromatographic investigation of carotenoids, sugars and organic acids from Diospyros kaki fruits

Daood, Hussein G.; Biacs, P. Á.; Czinkotai, B.; Hoschke, Ágoston

doi:10.1016/0308-8146(92)90027-y

Cited by 52 publications

(41 citation statements)

References 16 publications

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“…Our results were in accordance with a previous study of Veberic et al (2010). While the content of citric acid in our study (2.25-182.37 mg/kg) was lower than the value (657 mg/kg) obtained by Daood et al (1992). The diversity of organic acid among the five persimmon cultivars may be mainly due to the genetic factor.…”

Section: Organic Acidsupporting

confidence: 91%

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Chen

Zhang

et al. 2015

J Food Sci Technol

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Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (p < 0.05) across different persimmon cultivars. The processing characteristics of persimmon fruit closely correlated with the chemical compositions. Pectin (r = 0.76, p < 0.01) and total phenol (r = 0.576, p < 0.05) were found to enhance the viscosity of persimmon pulp, and the colour of persimmon powder was greatly influenced by β-carotene, ascorbic acid and sugar contents (r = 0.823, −0.729 and −0.685, p < 0.01, respectively). Powder recovery of persimmon was positively correlated with pectin content (r = 0.503, p < 0.05) and negatively related to total sugar content (r = −0.668, p < 0.01). Pectin content exerted positive effect (r = 0.719, p < 0.01) on hygroscopicity of persimmon powder, and the powder solubility showed a positive correlation to sugar and a negative relationship to pectin contents (r = 0.662 and −0.716, p < 0.01, respectively). In addition, a positive correlation (r = 0.642, p < 0.01) of the content of ascorbic acid to phenolic retention was also observed.

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Section: Organic Acidsupporting

confidence: 91%

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Chen

Zhang

et al. 2015

J Food Sci Technol

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“…Na maioria dos frutos, durante a maturação, ocorre diminuição na AT devido ao aproveitamento de ácidos como fonte de energia (WiLLS et al, 1981). Em caquis, a AT também foi decrescente durante o processo de amadurecimento (DAooD et al, 1992), mas, segundo Senter et al (1991), ela não varia significativamente durante o amadurecimento do caqui.…”

Section: Resultsunclassified

Radiação gama na conservação de caqui 'Giombo', destanizado e frigoarmazenado

Vieites

Picanço²,

Daiuto

2012

Rev. Bras. Frutic.

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RESUMO-o caqui apresenta uma safra curta, sendo necessário estender seu período de comercialização utilizando técnicas adequadas de armazenamento. o objetivo deste trabalho foi avaliar o uso da radiação gama na qualidade pós-colheita de caquis 'Giombo' destanizados. Frutos colhidos meio-maduros e com aproximadamente 50 % da coloração verde, foram destanizados, acondicionados em bandejas de poliestireno expandido (EPS), revestidas por filme plástico de polietileno de baixa densidade (PEBD) e submetidos à radiação gama ( 60 Co). os frutos foram armazenados durante 35 dias, sob refrigeração (0±0,5 o C e 85 ± 0,5% UR). os tratamentos realizados foram: T1 -0,0 kGy; T2 -0,3 kGy; T3 -0,6 kGy; T4 -0,9 kGy; T5 -1,2 kGy. As análises realizadas a cada 7 dias foram: perda de massa, atividade respiratória, teores de sólidos solúveis (SS), ácido ascórbico, acidez titulável (AT) e relação SS/AT. os frutos submetidos à dose de 0,6 kGy apresentaram o menor percentual de perda de massa e produção de Co 2 ao longo do período experimental. os teores de SS e AT permaneceram estáveis e sem diferenças devido às doses de irradiação aplicadas. Os tratamentos com 0,3 KGy e 0,6 KGy foram os mais eficazes na manutenção da firmeza nos caquis. Nos teores de ácido ascórbico, observou-se redução ao longo do período experimental, sendo os menores valores apresentados para a maior dose de irradiação (1,2 KGy). Termos de indexação: Diospyrus kaki, pós-colheita, refrigeração, adstringência. GAMMA RADIATION IN THE CONSERVATION OF 'GIOMBO'PERSIMMON, WITHOUT ADSTRINGENCY STORED UNDER REFRIGERATIONABSTRACT -The persimmon presents a short harvest, being necessary to extend his commercialization period using appropriate storage techniques. The purpose of this work was to evaluate the use of the gamma radiation in the postharvest quality 'Giombo' persimmons without adstringency. Fruits were harvest middleripe, with approximately 50% of the green coloration and were submitted to the process of astringency removal, packed in expanded polystyrene (EPS) trays, covered by low densidy polyethylene (LDPE) plastic film and submitted the gamma radiation ( 60 Co). The fruits were stored for 35 days, under refrigeration (0±0,5 o C and 85 ± 0,5% of relative humidity). The evaluated treatments were: T1 -0.0 kGy; T2 -0.3 kGy; T3 -0.6 kGy; T4 -0.9 kGy; T5 -1.2 kGy. The evaluated analyses every 7 days were: weight loss, respiratory activity, soluble solids (SS), ascorbic acid content, acidity titulável (AT), and relation SS/AT. The fruits submitted to the 0.6kGy presented the percentile smallest of weight loss and smaller Co 2 production along the experimental period. The SS and AT content stayed stable and without difference among the irradiation applied. The treatments with 0.3 kGy e 0.6 kGy were the most effective in the maintenance of the persimmon firmness values. For the ascorbic acid content was observed reduction along the experimental period being the smallest values presented for the largest irradiation dose (1,2 KGy).

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“…17,18) The protein in the samples was measured by the method of Lowry et al 19 ) using a Uvikon 930 spectrophotometer. Measurement of proline, as described by Yokotsuka,20) included its oxidation with sodium hypochlorite and hydrogen peroxide before the reaction with o-phthalaldehyde in the presence of 2-mercaptoethanol and a high concentration of Brij 35 for fluorophore formation.…”

Section: Methodsmentioning

confidence: 99%