Studies on Keeping Quality of Imported 'Carabao' Mango Fruit from the Philippines.

Tsuda, Tomomi; Chachin, Kazuo; Ueda, Yoshinori

doi:10.2503/jjshs.68.669

Cited by 9 publications

(6 citation statements)

References 6 publications

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“…The gradual increase in total sugar content found in this experiment is an agreement the results of [18] .The increase in total sugar content might be due to conversion of starch in to sugars. …”

Section: Resultssupporting

confidence: 92%

Effect of Stages of Maturity and Ripening Conditions on the Biochemical Characteristics of Tomato

Moneruzzam¹,

Hossain²,

Sani³

et al. 2008

American J. of Biochemistry and Biotechnology

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An experiment was carried out to evaluate the biochemical characteristics of tomato in different maturity stages and ripening conditions. Tomato (Lycopersicon esculentum Mill) fruits (cv. Ruma VF) were harvested at the three maturity stages viz., mature green, half ripen and full ripen and stored at three condition control (without covering), straw covering and CaC 2 + straw covering. At that time ascorbic acid, pH, titrable acidity, sugar (reducing, non-reducing sugar and total) percentage, TSS and TSS and acidity ratio were measured at every three days interval during storage. The highest value of reducing sugar percentage total sugar percentage and TSS percentage were shown by full ripe tomatoes, non-reducing sugar percentage, TSS and acidity ratio by mature green tomatoes and vitamin-C and titrable acidity by half ripe tomatoes at final day observation (15 or 12 days of storage). The percentage of total sugar, reducing sugar, titrable acidity, pH, TSS, TSS and acidity ratio were found to increase with gradual advancement of time, irrespective of maturity stages while percentage of vitamin-C and non reducing sugar were found to decrease with progressing time of storage. The highest values of titrable acidity were recorded in tomatoes of uncovered treatment and reducing sugar non reducing sugar, total sugar, and TSS was recorded by CaC2 + straw covering treatment and vitamin C, pH, TSS and acidity ratio by simple straw covering treatment at final day of observation. The value of all the above parameters except vitamin-C and non reducing sugar were found to increase gradually with the advancement of ripening process irrespective of different keeping conditions. The tomato was placed over CaC 2 and covering with straw gave highest titrable acidity, reducing sugar and non-reducing sugar.

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Section: Resultssupporting

confidence: 92%

Effect of Stages of Maturity and Ripening Conditions on the Biochemical Characteristics of Tomato

Moneruzzam¹,

Hossain²,

Sani³

et al. 2008

American J. of Biochemistry and Biotechnology

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“…The obtained results of sugar content in cherry tomato are in agreement with the findings of (Moneruzzaman et al, 2009;Gharezi et al, 2012). Increased total sugar content might be due to conversion of starch into sugars (Tsuda et al, 1999). Also, Vesaltalab and Gholami (2012) and Nabifarkhani et al (2015), they suggested that total sugar content increased during storage period that may be due to the dehydration and decomposition of organic acids (used as an energy source) in the fruits.…”

Section: Sugar Fractionssupporting

confidence: 89%

Impact of Some Plant Essential Oil Treatments on Controlling Cherry Tomatoes Spoilage, Improvement Shelf Life and Quality Attributes During Storage

Raafat

Abou-Zaid

Tohamy

et al. 2016

Zagazig Journal of Agricultural Research

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Food safety is one of the major issues to fresh fruits and vegetables. The preservation of freshness quality of cherry tomato (Lycopersicon esculentum Mill.) is relevant due to their economical impact. Under modified atmosphere (MA) (12% CO 2 + 6% O 2 ) cool storage conditions (7º C ± 1 and RH 90 ± 3%), some essential oils (black seed, fenugreek, cinnamon, spearmint, basil, and thyme) were used to treat, healthy and inoculated fruits with spoilage pathogens Alternaria alternata and Botrytis cinerea. The results indicated that fruits decay decreased in coated fruits treated with essential oils. However, as the storage period progressed, a general declining trend in all fruits quality parameters were observed for all treatments except for tomatoes treated with the essential oils, which, showing a lowest weight loss, firmness, Total Soluble Solids (TSS), pH, sugar fractions and antioxidant components (vitamin C., lycopene and phenolic fractions). The highest color changes were found in control group, inoculated fruits and untreated group. The obtained results suggested that essential plant oils may improve control decay of fruits, enhancement fruit shelf life and quality-related attributes on top of the well-documented antimicrobial protection during cold storage.

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“…Non reducing sugar varied between 0.06-0.61 percent. Tsuda et al, (1999) reported that total sugar content will increase due to conversion of starch into sugars. The sugar content is the most important characteristics of tomatoes as high sugars determine sweetness and are required for best flavour Rodica et al, (2008).…”

Section: Resultsmentioning

confidence: 99%

Studies on Biochemical Composition of Various Tomato (Solanum lycopersicum L.) Genotypes

Lakra¹,

Trivedi²,

Mishra³

2018

Int.J.Curr.Microbiol.App.Sci

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Studies on Keeping Quality of Imported 'Carabao' Mango Fruit from the Philippines.

Cited by 9 publications

References 6 publications

Effect of Stages of Maturity and Ripening Conditions on the Biochemical Characteristics of Tomato

Effect of Stages of Maturity and Ripening Conditions on the Biochemical Characteristics of Tomato

Impact of Some Plant Essential Oil Treatments on Controlling Cherry Tomatoes Spoilage, Improvement Shelf Life and Quality Attributes During Storage

Studies on Biochemical Composition of Various Tomato (Solanum lycopersicum L.) Genotypes

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