Dihydrochalcones Flavonoid Super Sweet Principles

Dwivedi, Ram Snehi

doi:10.1007/978-981-33-6350-2_10

Cited by 1 publication

(1 citation statement)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They are grown in over 140 nations globally, with a cultivation history stretching back over 4000 years (Curk et al, 2022). Citrus is a fruitbearing plant in the family Rutaceae, commonly known for its juicy and acidic fruits (Dwivedi et al, 2022). Red blood, one of the best citrus varieties, is a rich source of vitamins and minerals, such as vitamin C and potassium, and is often used in cooking and as garnish (Ebert et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts

Abbas,

Ali,

Ahmad

2023

ANST

View full text Add to dashboard Cite

A study was conducted at the Horticulture Laboratory at the University of Haripur to investigate the effect of ginger extract on maintaining the quality of matured sweet oranges, Red blood (Citrus) fruits. Matured sweet oranges from Khan Pur, District Haripur, Khaiber Pukhtoonkha, Pakistan, were selected and treated with various 20% and 30%) ginger extracts. The fruits were stored at room temperature for 0, 3, 6, 9, and 12 days and trailed qualities and quantities analysis. During the storage period, the fruit weight loss maximum (73.26 mg/g) significantly increased while maintaining the minimum (53.84 mg/g) under treatment. The TSS content of sweet oranges increased with storage duration, with the highest TSS value of 16.75 brix after 12 days of storage duration compared to the minimum (10.30 brix) control. The results of HPLC analysis revealed that hesperidin was abundant in the fruit treated with ginger extract and was three times more than nobiletin. Fruit ascorbic acid increased under 20% treatment (48.25 mg/100 ml) and lowest (46.06 mg/100 ml) in control. It was concluded that the treatment with 20% ginger extract improved the quality and extended the shelf life of the fruits.

show abstract

Section: Introductionmentioning

confidence: 99%