Nutritional value of persimmon, banana, lemon and longan cultivated in Northern Vietnam

Thinh, B. B.; Trong, L.; Lam, L.T.; Hien, Victor

doi:10.1088/1755-1315/640/2/022030

Cited by 6 publications

(4 citation statements)

References 16 publications

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“…Additionally, in case of Grape fruit the tannin content decreased from 4.45 to 3.50, which might be attributed to the dilution effect [59]. Similar observation might be expected in case of Assam lemons [60].…”

Section: Tanninssupporting

confidence: 74%

A Critical Review on Physiological Changes during Growth Maturation and Ripening of Citrus Fruits

Sachan

Kumar

2022

EJNFS

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Citrus is one of the major fruit crops in the world and widely recognized by their nutritional, organoleptic and health-related benefits of fresh fruit. The genetic diversity among the genus and independent changes in peel and pulp, make the definition of standard maturity indexes of fruit quality. Commercial maturity indexes in the citrus industry are usually based on peel coloration, soluble solids, pH but their relevance may differ among varieties and the specific requirements of the markets. Citrus fruits are excellent source of many phytochemical, including ascorbic acid, antioxidant, tannin, etc., which greatly contribute to the health-related benefits of citrus fruits. Criteria and definition of the main maturity indexes for citrus fruit worldwide are described, as well as changes during fruit maturation in key components affecting organoleptic and nutritional properties. Citrus fruits were analyzed at different maturity stages. This review is aimed to characterize the physiological maturity of the fruit across the different developmental stage which has not been well reported in literature till now.

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Section: Tanninssupporting

confidence: 74%

A Critical Review on Physiological Changes during Growth Maturation and Ripening of Citrus Fruits

Sachan

Kumar

2022

EJNFS

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“…From the Table 6, it can be concluded that yogurt with the addition of a higher concentration of banana puree produced a higher total LAB. Banana contains many sources of nutrients needed for the growth of lactic acid bacteria including various types of amino acids, the most dominant are lysine (1.16%), glutamic acid (1.1%), tryptophan (0.92%), and leucine (0.72%), as well as fatty acids including palmitic fatty acid (74.33-95.45 mg/100g), linoleic acid (22.39-55.14 mg/100g), and linolenic acid (23.53-42.22 mg/100g) [35,36]. In addition, the presence of prebiotic can also increase the growth of LAB.…”

Section: Total Lactic Acid Bacteriamentioning

confidence: 99%

“…Although the main substrate utilized by lactic acid bacteria is lactose, but sucrose can also act as a source of energy for LAB in metabolism [42]. Bananas also contain various nutrients such as fatty acids and amino acids which are a source of nutrition for lactic acid bacteria [35,36]. The presence of inulin in bananas also contributes to increasing the activity of lactic acid bacteria so that more acid was produced and results in a decrease in the pH of the yogurt.…”

Section: Phmentioning

confidence: 99%

The effect of carboxymethyl cellulose (CMC) and banana puree (Musa acuminata Colla) addition on the characteristics and microstructure of goat milk yogurt

Forena,

Nisa,

Prasmita

2024

BIO Web Conf.

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Yogurt is one of the fermented products which may have increased functional value. However, yogurt made from goat milk has a weak gel strength and high level of syneresis which may reduce consumer acceptance. The addition of CMC and banana puree was expected to improve the characteristics of yogurt. The aim of this research was to study the effect of the addition of CMC (0.75; 1; and 1.25%) and banana puree (10 and 20%) on the characteristics of goat milk yogurt (viscosity, syneresis, total lactic acid bacteria, total acid, and pH). Further analysis was carried out using Scanning Electron Microscopy (SEM) to study the microstructure of goat milk yogurt in depth. The results showed that the addition of CMC had a significant effect on the viscosity, while the addition of banana puree had a significant effect not only on the viscosity, but also total acid and pH. There was an interaction between these two factors on the syneresis. The best treatment was obtained at the addition of 1% CMC and 20% banana puree with the viscosity of 7991 cP, syneresis of 6.23%, total lactic acid bacteria of 2.4 x 108 CFU/mL, total acid of 1.49% and pH of 4.49. The microstructure of best treatment goat milk yogurt had denser, more compact and smaller voids than those of control one.

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“…The fruit industry in Vietnam has expanded in recent years, yet its performance in both foreign and domestic markets has not developed proportionately [1] [2]. This is due to weaknesses in postharvest handling practices and ineffective sales system [3] [4].…”

Section: Introductionmentioning

confidence: 99%

Marketing Activities in the Fruit Industry: Case Study of Banana in Khoai Chau District, Hung Yen Province, Vietnam

Phuong

Giam

Hai

2021

AJAEES

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Aims: The study aims to overview about the marketing activities of banana industry in Vietnam based on the case study in Khoai Chau district, Vietnam. Methodology: Both primary and secondary data were used in this study. Primary data was collected through face-to-face interviews and mobile phone with market participants using semi-structured questionnaire in two year 2016 and 2019. The descriptive analysis method was used to describe channels of distribution, marketing practices of farmers and traders, flow of product from producers to consumers, and problems that banana farmers and traders encounter in their business operations. Results: The results show that banana was sold through 13 channels for both domestic and international markets. At traders’ level market, non-contract was popularly applied by retailers in both selling and buying operations. Majority of banana growers have small operations and engage in small transactions and individually with buyers. They do not have market power in setting the price. They are often faced with unstable price and difficulty in entering high income market. Establishing banana grower association in each commune would enable growers to maintain and monitor the quality of banana especially among small growers. Though collective marketing, they can link with large and stable potential markets such as supermarkets and other institutional buyers.

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Nutritional value of persimmon, banana, lemon and longan cultivated in Northern Vietnam

Cited by 6 publications

References 16 publications

A Critical Review on Physiological Changes during Growth Maturation and Ripening of Citrus Fruits

A Critical Review on Physiological Changes during Growth Maturation and Ripening of Citrus Fruits

The effect of carboxymethyl cellulose (CMC) and banana puree (Musa acuminata Colla) addition on the characteristics and microstructure of goat milk yogurt

Marketing Activities in the Fruit Industry: Case Study of Banana in Khoai Chau District, Hung Yen Province, Vietnam

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