Quality attributes of Bearss Seedless lime (Citrus latifolia Tan) juice during storage

Ziena, Hamid M.

doi:10.1016/s0308-8146(00)00064-9

Cited by 35 publications

(28 citation statements)

References 6 publications

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“…Ascorbic acid content of the clarified lime juice was about 7.07 mg/100 ml which is much lower compared to that of Bearss seedless lime juice, and the density of juice was marginally lower because of the lower quantity of solids content compared to that of seedless lime juice. The ash content of the clarified juice was 0.259% which was markedly lower as compared to that of seedless lime juice and may have been due to the clarification process (Ziena 2000). Ascorbic acid content of the lime juice was markedly lower than those of other citrus fruits because of thermal degradation of ascorbic acid (Wang et al 2007).…”

Section: Physico-chemical Characteristicsmentioning

confidence: 88%

Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate

Manjunatha¹,

Raju²,

Bawa³

2012

Czech J. Food Sci.

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Manjunatha S.S., Raju P.S., Bawa A.S. (2012): Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate. Czech J. Food Sci., 30: 456-466.The rheological behaviour of enzyme clarified Lime (Citrus aurontifolia L.) juice was studied as a function of the total soluble solid (TSS) content (7.3-55.7°Brix), corresponding water activity (a w ) (0.985-0.831) at different temperatures o C) using co-axial controlled stress rheometer. The rheological parameter shear stress was measured up to the shear rate of 600 s -1 . The investigation showed that the enzyme clarified lime juice and its concentrate behaved like a Newtonian fluid with the viscosity (η) being in the range 3.964 to 50.290 mPa s depending upon the concentration and temperature used. The temperature dependency on the viscosity of lime juice was described by Arrhenius equation (r > 0.99) and the activation energy (E a ) of viscous flow was in the range 4.151 to 26.050 kJ/mol depending upon the total soluble solids content. The effect of total soluble solid content on the flow activation energy was described by exponential type equation (r > 0.98) and that of water activity was described by both the power law and exponential equations (r > 0.99). The effect of total soluble solid content on the viscosity of lime juice followed the second order exponential equation (r > 0.99) at the temperature used. The effect of water activity on the viscosity was described by both the power law and exponential type relationship (r > 0.97). The equations relating to the combined effect of temperature and total soluble solids content/water activity on the viscosity of enzyme clarified lime juice were established.

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Section: Physico-chemical Characteristicsmentioning

confidence: 88%

Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate

Manjunatha¹,

Raju²,

Bawa³

2012

Czech J. Food Sci.

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“…Hal ini sejalan dengan penelitian yang dilakukan oleh Sahari et al (2003) bahwa penyimpanan buah stroberi beku selama 3 bulan menurunkan kandungan vitamin C. Ziena (2000) juga mengemukakan hal yang sama pada penyimpanan beku jus jeruk selama 1 bulan. Menurut Sahari et al (2003) dan Mulyawanti et al (2008), vitamin C pada komoditas hortikultura sangat sensitif selama penanganan dan penyimpanan, termasuk akibat chilling injury yang menginduksi reaksi oksidasi.…”

Section: Hasil Dan Pembahasan Mutu Kimiaunclassified

Pengaruh Metode Pembekuan Terhadap Karakteristik Irisan Buah Mangga Beku Selama Penyimpanan

Amiarsi

Mulyawanti

2016

J.Hort

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ABSTRAK.Dalam upaya mengurangi terjadinya kehilangan hasil buah-buahan terutama selama periode penyimpanan, distribusi, dan pemasaran, perlu aplikasi perlakuan yang efektif. Salah satu cara yang sering dilakukan ialah melalui pembekuan. Penelitian dilaksanakan dari Bulan Juli 2007 hingga Februari 2008. Tujuan penelitian ialah mengevaluasi mutu irisan buah mangga beku selama penyimpanan. Buah mangga terlebih dahulu dicuci, kemudian dikupas, dan diiris menjadi bentuk kubus (2x2x2 cm) dengan berat 250 g untuk setiap unit percobaan. Sebelum perlakuan pembekuan, irisan buah mangga direndam dalam larutan CaCl 2 1.000 ppm selama 15 menit. Setelah itu irisan mangga segar dengan kematangan komersial (80-90%) dicelupkan ke dalam nitrogen cair selama 40 detik dan disimpan di dalam freezer, kemudian dikemas dalam plastik polietilen serta disimpan di dalam freezer pada suhu -30 o C selama 6 bulan. Penelitian menggunakan rancangan acak lengkap pola faktorial dengan dua faktor, yaitu metode pembekuan (pembekuan cepat dan lambat) dan waktu penyimpanan (bulan ke-0, ke-3, dan ke-6) dengan tiga ulangan. Hasil penelitian menunjukkan bahwa daging buah mangga yang dibekukan cepat dengan cara dicelupkan langsung ke dalam nitrogen cair selama 40 detik setelah disimpan 6 bulan masih dalam kondisi baik dengan kandungan padatan terlarut total 13,33 o Brix, pH 4,23, vitamin C 37,67 mg/100 g, total asam 0,38, tingkat kecerahan 55,61, derajat Hue 92,65, serta masih diterima oleh panelis. Penerapan metode pembekuan ini menguntungkan pelaku usaha, karena waktu penyimpanan, distribusi, dan pemasaran produk dapat diperpanjang.Katakunci: Mangga; Penyimpanan; Irisan beku; Ketahanan simpan; Mutu ABSTRACT. In order to reduce fruit damage during storage, distribution, and marketing special treatment must be applied. The most promising one is freezing method. The experiment was conducted from July 2007 till February 2008 to evaluate chemical and physical characteristics of freezed mango slice during storage period. The mango fruits were washed, peeled, and sliced to be cube form (2x2x2 cm) and weighted up to 250 g for each experiment unit. Before quick freezed, mango fruit slice was soaked in CaCl 2 solution 1,000 ppm for 15 minutes. Fresh mango slices with ripening (80-90%) were soaked for 40 second in N liquid and kept in freezer. Then the mango slices were packed in PE's plastic. Subsequently the mango slices were kept in freezer (-30 o C) for 6 month. This experiment was arranged in completely randomized design with three replications. The treatments were freezing method (quick and slow freezing) and storage periods (0, 3, and 6 months storaging). The results showed that chemical characteristic of mango fruit slice freezed in N liquid for 40 second were as fallow total soluble solid scale dissolved 13.33 o Brix, pH 4.23, vitamin C 37.67 mg/100g, full scale acid 0.38. Mean while physical characteristic of those sliced fruits were brightness level 55.61 and Hue degree 92.65. The physical performance of the fruit slice was still accepted by panelis...

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“…The samples under study have traditionally been used for human consumption (sweet lime and sweet lemon) and to obtain rootstock (sweet and sours lime trees) for other citrus fruits, especially lemon and sweet orange, providing good productivity and fruit quality. Although the fruits of traditional varieties of lime consumption in Spain have been used for centuries (such as seasonings and flavoring materials and especially for some cooked foods and vegetable salads, as an acidulant, lemonade and cocktails), there is little information available on their chemical composition and their quality attributes [7]. The lack of knowledge about these plant materials puts at risk their disappearance.…”

Section: Introductionmentioning

confidence: 99%

Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

Cano‐Lamadrid

Lipán

Hernández

et al. 2018

Journal of Food Quality

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There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity.

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Quality attributes of Bearss Seedless lime (Citrus latifolia Tan) juice during storage

Cited by 35 publications

References 6 publications

Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate

Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate

Pengaruh Metode Pembekuan Terhadap Karakteristik Irisan Buah Mangga Beku Selama Penyimpanan

Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

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