Soluble solids, acidity, phenolic content and antioxidant capacity of fruits and berries cultivated in Serbia

Milošević, Tomo; Milošević, Nebojša; Mladenović, Jelena

doi:10.1051/fruits/2016011

Cited by 16 publications

(10 citation statements)

References 43 publications

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“…A similar finding was reported by Milosevic et al [19]. However, the fruits at our location achieved slightly higher TSS values than those reported for the same varieties by Milosevic et al [27].…”

Section: Fruit Colour Weight and Ph Of Juice And Total Soluble Solidssupporting

confidence: 92%

Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

Mikulič-Petkovšek

Veberič

Hudina

et al. 2021

Foods

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We investigated how the quality of blackberry fruit changes during the ripening period. Since it is difficult to predict picking dates for blackberries, we were interested in how the quality of fully ripe fruit changed depending on the sampling date (from 28 July to 1 September). Blackberries (at full ripeness) were sampled at six weekly intervals and the contents of sugars, vitamin C, organic acids and phenolic components were analysed by high performance liquid chromatography combined with mass spectrometry. The colour parameters, total soluble solids and weight of the fruits were also measured. The results showed that the fruits at the last sampling had a significantly lower fruit weight and higher soluble solids. ‘Cacanska Bestrna’ had the highest fruit weight and vitamin C content (11.43 mg/100 g). The main sugars in blackberries were fructose (13.8–33.4 g/kg FW) and glucose (13.0–33.2 g/kg FW). ‘Loch Ness’ and ‘Navaho’ had a sweeter taste since they had the highest ratio of sugars and acids (S/A approx. 5.8) and ‘Smoothstem’ and ‘Thornfree’ had the sourest taste, with a ratio of S/A 2.5. Blackberries harvested at the first two samplings had lower anthocyanin contents than fruits from later sampling times. There were no significant differences in the content of flavonols, ellagitannins, flavanols or hydroxycinnamic acids during the ripening period. The content of vitamin C in the fruits did not change among samplings, but the fruits had a higher content of organic acids at the first two or three samplings. The results may be useful for both the processing industry and growers to set quality standards for each variety and to determine the optimal harvest time.

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Section: Fruit Colour Weight and Ph Of Juice And Total Soluble Solidssupporting

confidence: 92%

Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

Mikulič-Petkovšek

Veberič

Hudina

et al. 2021

Foods

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“…Apricot has been phytochemically studied because of its nutritional value (sugars, organic acids, and minerals) and nutraceutical traits (total phenolic, total flavonoids, total carotenoid, and antioxidant activity) and because it is rich in bioactive phytochemicals that contribute to medicinal health benefits [ 18 ]. It also characterised by its morphological aspects (fruit weight, flesh/seed ratio, fruit firmness, and colour index).…”

Section: Nutritional Values Of Apricotsmentioning

confidence: 99%

“…Organic acids (OA) and sugars contribute greatly to fruit sensory consistency by adding a pleasant taste and scent [ 18 ]. The OA are involved in a variety of bio-logical processes.…”

Section: Nutritional Values Of Apricotsmentioning

confidence: 99%

A Review with Updated Perspectives on Nutritional and Therapeutic Benefits of Apricot and the Industrial Application of Its Underutilized Parts

et al. 2022

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Fruits maintain the image as the richest sources of vitamins. Focusing on apricots, utilization of apricot species for many applications is possible due to its various benefits. Many research studies demonstrated different perspectives of apricot, especially in medical used as it can act as antioxidant, anti-inflammatory, and antimicrobial agents. Moreover, in the industrial sectors, apricots can be used in the production of biofuels and batteries. All components of the apricot fruit, including seeds and kernels have been found to possess significant interest. This review is to breach the knowledge gap regarding the key nutrients and chemicals of apricot fruit, contributing to its health-promoting properties to emphasize the noble importance of this fruit in the diet and in the management of several diseases. We also cover the application of apricots in the industry that could be developed as a promising and sustainable source.

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“…The SSC was measured using the method suggested by Milosevic et al (2016). The SSC was measured from some extracted abiu juice in triplicate using an Atago DR-A1 digital refractometer (Atago Co. Ltd.; Tokyo, Japan) at 28 ± 1 °C.…”

Section: Soluble Solid Content and Titratable Aciditymentioning

confidence: 99%

Effect of ripening stage on postharvest quality of abiu (Pouteria caimito) fruit during storage

2022

ANRES

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Importance of the work: Abiu has many beneficial nutrients for the human body. However, the information is still limited on abiu fruit-related to physiological changes and fruit quality. The maturity stage at harvest is a critical factor that determines postharvest fruit quality throughout storage. Objectives: To evaluate postharvest quality changes and determine better harvest maturity for good quality with a more extended storage period in abiu fruit. Materials & Methods: Abiu fruit samples were harvested at both half-ripe and fully-ripe maturity stages and stored at ambient temperature (28 ± 1°C) for 12 d. The respiration pattern and physiological parameters were observed during the study. Results: There was a significant effect between the maturity stages at harvest on fruit quality parameters in abiu fruit during storage. The respiration patterns of the abiu fruit followed the respiration patterns of climacteric fruit. The climacteric peak occurred on day 6 and day 8 for fully-ripe and half-ripe fruit, respectively. The pulp browning index of the harvested fully-ripe abiu fruit was 2-fold higher than for the half-ripe fruit. Fully-ripe harvested abiu fruit had a sweet taste, bright yellow color, shelf life of 6 d and turned brown quickly. However, the abiu fruit harvested when half ripe had a moderately sweet taste, yellow color, shelf life of 9-10 d and turned brown slowly. Main finding: Considering the results of major postharvest quality parameters mentioned above, the abiu fruit harvested when half-ripe presented a better harvest maturity stage with good quality and longer shelf life.

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Soluble solids, acidity, phenolic content and antioxidant capacity of fruits and berries cultivated in Serbia

Cited by 16 publications

References 43 publications

Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

A Review with Updated Perspectives on Nutritional and Therapeutic Benefits of Apricot and the Industrial Application of Its Underutilized Parts

Effect of ripening stage on postharvest quality of abiu (Pouteria caimito) fruit during storage

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