Fruit Pigment Measurement, Anthocyanin Pigments as a Maturity Index for Processing Dark Sweet Cherries and Purple Plums

Ingalsbe, D. W.; Carter, G. H.; Neubert, A. M.

doi:10.1021/jf60142a027

Cited by 9 publications

(8 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On the basis of these data it was concluded that the contents of cyanide in cherry fruit juices may vary significantly in dependence of cultivar, mechanical damage of cherry meat and stone and the possibilities for keeping a low content of cyanide seem therefore to be possible. The contents of anthocyanin, amygdalin, acids and soluble solids were in accordance with the known ranges for sour cherries and for some seed cultivars [16,20,21]. Soluble solids and acidity in ‛Stevnsbaer clone 23ʼ corresponds with data from analysis of sour cherries published previously [21].…”

Section: Resultssupporting

confidence: 82%

Improvement of Quality Characteristics of Cherry Fruit Juice Processed using Fruits from ‛Stevnsbær clone 23ʼ (Prunus cerasus L.)

2017

International Journal of Forestry and Horticulture

View full text Add to dashboard Cite

This research include studies regarding processing of cherry fruit juices by improvement of the cherry fruit odour by inclusion of benzaldehyde and elimination of hydrogen cyanide obtained by mechanical maceration of cherry fruit stones containing amygdalin. Maturation of fruits from ʽStevnsberry clone 23ʼ included linear increases in acidity, soluble solids, anthocyanins, lightness and redness. Berry weight increased according to a positive multiplicative equation, while cyanide, stone weight, benzaldehyde and yellowness decreased significantly according to negative multiplicative equations, respectively. Maceration of cherry stones included maceration of the pressing residues using a small home-made mill with two circular drums that may be used for release of benzaldehyde and hydrogen cyanide. The contents of hydrogen cyanide may be eliminated by chemical reactions with sugar anomers from the cherry juice and the added sugar as described previously. The chemical reactions by elimination of hydrogen cyanide during processing of cherry fruit juice includes: Glucose + HCN → cyanohydrin + H 2 O → heptagluconacidamide + H 2 O → ammoniumheptagluconate that is a neutral eluent and may be excluded without from the juice by centrifugation.

show abstract

Section: Resultssupporting

confidence: 82%

Improvement of Quality Characteristics of Cherry Fruit Juice Processed using Fruits from ‛Stevnsbær clone 23ʼ (Prunus cerasus L.)

2017

International Journal of Forestry and Horticulture

View full text Add to dashboard Cite

show abstract

“…FF = fruit firmness; SSC = soluble solids content; TA = titratable acidity. maturity of sweet cherry (Drake and Elfving, 2002;Ingalsbe et al, 1965;Serrano et al, 2009). Consumer purchase decisions regarding fresh cherry are greatly influenced by the darkening of skin color (Crisosto et al, 2003).…”

Section: Resultsmentioning

confidence: 99%

Influence of Preharvest and Postharvest Applications of Glycine Betaine on Fruit Quality Attributes and Storage Disorders of ‘Lapins’ and ‘Regina’ Cherries

Li¹,

Zhi²,

Yu³

2019

horts

View full text Add to dashboard Cite

This study aimed to evaluate whether preharvest or postharvest application of glycine betaine (GB) has the potential to improve fruit quality [fruit firmness (FF), size, skin color, soluble solids content (SSC), and titratable acidity (TA)] and susceptibility to storage disorders (peduncle browning, pitting, and decay) in ‘Lapins’ or ‘Regina’ sweet cherries, and to determine whether factors such as application frequency or timing impacted the efficacy of GB spraying. Adding 2 or 4 g·L−1 GB to hydro-cooling water (0 °C) as postharvest treatment did not affect fruit size, skin color, SSC, TA, peduncle browning, or pitting development; however, it did result in fruit softening and a low incidence of decay. GB applied preharvest at 2 or 4 g·L−1 once at 1 week before harvest (1WBH) was more effective for retaining FF and less peduncle browning and pitting compared with postharvest treatment. Increasing the preharvest GB application frequency from one time (1WBH or pit hardening) to three times (pit hardening, straw color, and 1WBH) enhanced FF and TA levels and resulted in lower pitting. The reduction in fruit size was observed for ‘Regina’, but not for ‘Lapins’. Changes in the contents of phosphorous (P), potassium (K), and magnesium (Mg) were unaffected by GB at harvest, whereas three GB sprays increased the total nitrogen (N) content. Compared with ‘Lapins’, ‘Regina’ allowed more calcium (Ca) uptake by GB and ultimately had firmer flesh. In conclusion, three preharvest applications of 4 g·L−1 GB showed great potential to improve quality attributes, to reduce the susceptibility to storage disorders, and to increase the Ca content of ‘Regina’ cherries.

show abstract

“…In general, the middle harvest fruit showed the highest TPC, TMA, and DPPH values in both cultivars, excepting the FE samples and the TMA of "Triple Crown" which both showed increased values during the late harvest date. ese results were hardly a surprising, as harvests from later in the season were more likely to include ripe or overripe fruit than earlier harvest, and an increase in anthocyanins, the primary red/blue/purple pigments in fruits [70], have been observed in a variety of CG berry and nonberry fruits as they become more mature [29,71,72]. Furthermore, the observed differences in FE fertilized samples were likely due to the differences in application regimen mentioned above.…”

Section: Initial Measures Of Antioxidantsmentioning

confidence: 89%

Effect of Different Commercial Fertilizers, Harvest Date, and Storage Time on Two Organically Grown Blackberry Cultivars: Physicochemical Properties, Antioxidant Properties, and Sugar Profiles

Cavender

Fernandez-Salvador

et al. 2019

Journal of Food Quality

View full text Add to dashboard Cite

Despite increased consumer interest in organic produce, little is known about how different organic production methods affect both the traditional measures of quality and the naturally occurring health promoting (bioactive) compounds of food. In this study, “Obsidian” and “Triple Crown” blackberries (both Rubus hybrids) were cultivated organically and fertilized with either soy meal, fish emulsion/hydrolysate blend, or processed poultry litter fertilizers at a fixed rate. Fruits were hand-harvested three times during their peak production period and stored at 4°C and 85% RH for up to 12 d. Fertilizer effects on the physicochemical properties were minor, while harvest period had a stronger effect, though that trend varied by year. Antioxidant and sugar profile data revealed an interesting pattern: “Obsidian” had ORAC and lower sugar than “Triple Crown” at harvest and also had greater differentiation due to fertilizer treatments. Fertilizer effects differed based on harvest date and cultivar, with late harvest fruit fertilized with fish emulsion fertilizer showing higher TPC and ORAC than other fertilizer treatments, while the early and middle harvest fruit showed similar or greater responses to soy meal-based fertilizer. Time of harvest and length of storage also affected the antioxidant properties and sugar profiles in different ways depending on fruit cultivar, again with the “Obsidian” fruit showing greater variability in general. This study demonstrated that the two cultivars of organically grown blackberry fruit have different physicochemical and antioxidant properties, thus potentially different shelf lives in the fresh market.

show abstract

Fruit Pigment Measurement, Anthocyanin Pigments as a Maturity Index for Processing Dark Sweet Cherries and Purple Plums

Cited by 9 publications

References 2 publications

Improvement of Quality Characteristics of Cherry Fruit Juice Processed using Fruits from ‛Stevnsbær clone 23ʼ (Prunus cerasus L.)

Improvement of Quality Characteristics of Cherry Fruit Juice Processed using Fruits from ‛Stevnsbær clone 23ʼ (Prunus cerasus L.)

Influence of Preharvest and Postharvest Applications of Glycine Betaine on Fruit Quality Attributes and Storage Disorders of ‘Lapins’ and ‘Regina’ Cherries

Effect of Different Commercial Fertilizers, Harvest Date, and Storage Time on Two Organically Grown Blackberry Cultivars: Physicochemical Properties, Antioxidant Properties, and Sugar Profiles

Contact Info

Product

Resources

About