Determining Ascorbic Acid in Large Numbers of Plant Samples

Lucas, E. H.

doi:10.1021/i560134a025

Cited by 9 publications

(6 citation statements)

References 2 publications

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“…and expressed as percentage, (ii) titratable acidity (TA) percentage, according to A.O.A.C. (1990), (iii) ascorbic acid content (mg/100 ml), according to Lucas (1944), (iv) total anthocyanin content (mg/100 ml) was calorimetrically determined in fruit juice as described by Hsia et al (1965), (v) texture (firmness) of arils was measured using lefra texture analyzer (Mehteric Stevens, model TA/000), a test speed of 2 mm and 1 mm depth. Aril color was determined and expressed as: L* value, i.e.…”

Section: Plant Material Treatments and Evaluationsmentioning

confidence: 99%

Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed â€˜Wonderfulâ€™ Pomegranate Arils

Shaarawi

Salem

Elmaghraby

et al. 2016

Not Bot Horti Agrobo

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â€˜Wonderfulâ€™ pomegranate arils were treated with 0.5% and 1% of calcium chloride, 0.5% and 1% of calcium lactate, and salicylic acid (1 and 2 mM), then treated and untreated (control) arils packaged in clean (sterilized) plastic containers. Fresh produce was then stored at 5Â±1 â„ƒ. Assessment of arils quality was carried out at 3-day intervals by evaluating the following quality parameters: appearance, decay, off odor, flavor, total soluble solids, acidity, anthocyanin and vitamin C content, firmness, colour development (L* value and hue angle), and microbial load. Pomegranate arils treated with salicylic acid, calcium chloride, and calcium lactate maintained a general good quality and appearance up to 12 days of storage at 5Â±1 â„ƒ, with no visible decay and off odor development. The total microbial population was lower in arils treated with salicylic acid, in comparison to treatments with calcium chloride, calcium lactate and control arils. All treatments scored above the limit of marketability, maintaining good quality of fresh-cut produce during storage. However, the use of salicylic acid and calcium chloride helped to keep a better overall quality of arils at the end of the 12-day storage at 5Â±1 â„ƒ.

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Section: Plant Material Treatments and Evaluationsmentioning

confidence: 99%

Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed â€˜Wonderfulâ€™ Pomegranate Arils

Shaarawi

Salem

Elmaghraby

et al. 2016

Not Bot Horti Agrobo

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“…The method of Lucoss (1994) was applied for the determination of ascorbic acid (vitamin C) content and expressed as mg/100 mL of juice.…”

Section: Studied Parametersmentioning

confidence: 99%

Prolongation of the Shelf-Life of Strawberry Fruits by the Reduction of the Gray Mold; Botrytis cinerea using Gamma Irradiation and/or Chitosan

Ali

Salem

2019

Journal of Plant Protection and Pathology

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Chitosan plays a central role as an antifungal agent, its impact depends mainly on the concentration. In this respect, chitosan (0.4%) decreased the radial growth of Botrytis cinerea by 77.8 % under in vitro conditions. In vivo, the infection severity significantly reduced after three weeks of storage (13C). Fruit coating by chitosan (0.4%) significantly increased fruit firmness, whereas reduced the total soluble solids, this effect was obvious with the progress of the storage time. Vitamin C content of the fruit gave fluctuated trend with the progression of storage time. The severity of the infected strawberry fruits was reduced from 100% to 49.9% as a result of gamma irradiation (2.5KGy) whereas, in the healthy strawberry fruits, the severity was reduced from 100% to 29.1% after 3 weeks of storage period. Combination of chitosan and gamma irradiation led to a significant increment of peroxidase activity. Scanning electron microscopy of the pathogen, that was treated by chitosan, showed damages in cell structure and changes in surface morphology, the same effect was observed by gamma irradiation. The same combination was found to alter the pathogen morphology and caused damage to the cell structure. So, it is recommended using such combination for extending the shelf-life of strawberries fruits.

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“…6. Ascorbic acid (Vit.C) content in juice: It was determined as milligrams ascorbic acid / 100 ml fruit juice using the procedures which described by Lucass (1944).…”

Section: Juice Total Soluble Solids Percentage (Tss %)mentioning

confidence: 99%

Increasing Storage Life of Balady Lime Fruits by Using Some Passive and Active Modified Atmosphere Treatments.

2011

Journal of Productivity and Development

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Five passive and active modified atmosphere (MA) treatments; i.e., 1-Non MA as control (packing in plastic nits as traditional practice), 2-Passive MA without additions, 3-Passive MA with adding 25g wetted Ca(OH) 2 per sealed package, 4-Active MA 10% O 2 + 3% CO 2 and 5-Active MA 10% O 2 + 6% CO 2 were applied prior to cold storage of Balady lime fruits for periods of 30, 60, 90 or 105 days at 12±1°C and 90-95% relative humidity. Fruits were subjected to active and passive MA in tightly sealed carton boxes. After cold storage, fruits of all treatments were hold for 5 days at 20 °C and 60-70 % relative humidity as shelf period. The target of such research was to clarify effects of modified atmosphere treatments, cold storage periods and their interactions on fruit storability and its quality after cold storage periods and after shelf life during 2010 and 2011 seasons. Fruit samples taken after the tested cold storage and after 5 day's shelf life period exhibited that advancing storage period caused progressive increments in chilling injury index (CII), fruit decay % (FD%), fruit weight loss percentage (FWL %); peel color index (PCI), juice TSS %, Juice % as well as technological index (TI) and TSS / acid ratio. While, juice contents of vitamin C and acidity % as well as pulp firmness after cold storage and after shelf life period were gradually decreased with prolonging the cold storage period. Generally, all tested modified atmosphere treatments reduced chilling injury index, fruit weight loss percentage, fruit firmness, juice %, juice TSS, juice acidity % and TI. Simultaneously, they increased fruit decay%, peel color index as well as TSS/ acid ratio, but, did no significantly affect vitamin C content in fruit juice. Generally, make possible to recommend storage Balady lime fruits (in tight sealed carton boxes at rate of 190± 10 g fruits/ liter) under passive MA with adding 25g wetted Ca (OH) 2 per package treatment for 60 days at 12±1°C and 90-95% relative humidity. This 436 ZAGZOG et al. combination treatment minimized CII and FD % after storage and kept fruits in good quality during the subsequent 5 days shelf period at 20°C and 60-70 % RH.

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Determining Ascorbic Acid in Large Numbers of Plant Samples

Cited by 9 publications

References 2 publications

Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed â€˜Wonderfulâ€™ Pomegranate Arils

Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed â€˜Wonderfulâ€™ Pomegranate Arils

Prolongation of the Shelf-Life of Strawberry Fruits by the Reduction of the Gray Mold; Botrytis cinerea using Gamma Irradiation and/or Chitosan

Increasing Storage Life of Balady Lime Fruits by Using Some Passive and Active Modified Atmosphere Treatments.

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