Sugar and organic acid composition of apricot and their contribution to sensory quality and consumer satisfaction

Fan, Xinguang; Zhao, Hua; Wang, Xiaomei; Cao, Jiankang; Jiang, Weibo

doi:10.1016/j.scienta.2017.07.016

Cited by 64 publications

(55 citation statements)

References 28 publications

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“…The TSS of 1-MCP treated fruit was significantly lower compared with control and ethylene treated fruit at 0 temperature at the end of 8 week storage period. During ripening, soluble sugar content was increased with gradually decreasing acid content (Fan et al, 2017). The TSS content of 1-MCP treated fruit slowly increased; however, there was no difference at 25 during storage.…”

Section: Quality Parameters Observed During Storagementioning

confidence: 91%

Efficacy of 1-MCP for Modulating the Ethylene Sensitivity of Japanese Persimmon in Relation with Internal Structure

Karmoker

Obatake

Tanaka

2018

Environmental Control in Biology

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The efficacy of 1-MCP in modulating the ethylene sensitivity of Japanese persimmon (Diospyros kaki) in terms of thermal and structural properties was investigated at 0 and 25. X-ray computed tomography was employed to quantify the structural properties. The physicochemical properties were measured destructively and correlated with X-ray image properties. 1-MCP satisfactorily suppressed the ethylene sensitivity in terms of bio-yield stress, L * , and hue angle value at both temperatures. The changes in porosity and thermal conductivity in 1-MCP-treated fruit were smaller than those in control and ethylene-treated fruit. The histogram profile also shifted slightly to a high-density region in 1-MCP-treated fruit. The L * value, hue angle, apparent density, moisture content, bio-yield stress, and TSS were highly correlated with average CT value and standard deviation at both temperatures. Thus, X-ray CT images could be used to quantify the thermal and structural properties, and 1-MCP could suppress the ethylene sensitivity of Japanese persimmon stored at 0 and 25 for 8 and 1 weeks, respectively.

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Section: Quality Parameters Observed During Storagementioning

confidence: 91%

Efficacy of 1-MCP for Modulating the Ethylene Sensitivity of Japanese Persimmon in Relation with Internal Structure

Karmoker

Obatake

Tanaka

2018

Environmental Control in Biology

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“…Fructose, sorbitol, glucose, and sucrose contents were 5.14 to 15.34 mg/g, 4.26 to 8.16 mg/g, 8.36 to 23.92 mg/g, and 7.43 to 32.13 mg/g in the flesh of the tested apricots,respectively ( Table 2).The total sugar content ranged from 30.66 to 79.55 mg/g. Then, fructose, sorbitol, glucose, and sucrose accounted for 12.96 to 21.03%, 10.23 to 17.92%, 24.79 to 34.44%, and 31.90 to 42.49% of the total sugars in apricots, respectively (Fan et al, 2017). Composition and content of sugars varied with apricot cultivars, as well as planting area.…”

Section: Composition and Content Of Sugars And Organic Acidsmentioning

confidence: 96%

“…The total organic acid content in YG apricots was less than 900 mg/100 g. Organic acids can endue apricots with taste of acidity. Previous studies showed that Katy, Xingmei, and Dajie apricot contain malic acid, citric acid, quinic acid, succinic acid, and ascorbic acid (Fan et al, 2017). Among these organic acids, Akin et al (2008) believed that malic acid and citric acid dominated in acidic Malatya apricot varieties and the former was the largest contributor to the acidity taste, because malic acid and citric acid accounted for 69% of the total organic acids and malic acid contents were two times higher than citric acid.…”

Section: Composition and Content Of Sugars And Organic Acidsmentioning

confidence: 99%

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Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang

Zheng

Zhang

et al. 2020

Journal of Food Science

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Small white apricot is well known as a famous fresh fruit and even a folk medicine in Xinjiang. To investigate nutritive value, antioxidant activity, and flavor of small white apricot, sugars, organic acids, total flavonoids, phenolic compounds, antioxidant activities, and volatile compounds in five apricot cultivars were examined by high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that sucrose (32.94% to 42.49%), malic acid (69.21% to 76.75%), and quercetin-3-rutinoside (72.84% to 74.05%) were the dominant sugar, organic acid, and phenolic compounds in small white apricot, respectively. The antioxidant activity reached up to 61.72 to 135.52 mg TEs 100 g −1. Furthermore, the aroma fingerprint of the small white apricot consisted of 1-octen-3-ol, 1-dodecanol, pentanal, hexanal, (E)-2-hexenal, (E)-2-heptenal, 6-methyl-5-hepten-2-one, (E)-2-nonenal, 1-octen-3-one, β-myrcene, and linalool, providing clear green, grassy, and fatty notes. Apricots from different cultivars possessed a similar flavor, while linalool and (E)-2-hexenal had been identified as the characteristic aroma compounds in small white apricot. The results provide a complete chemical characterization of the taste, functional ingredients and aroma of the small white apricot.

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“…Other reagents were of analytical grade and were purchased from Merck (Darmstadt, Germany). The extraction and measurement of sugar and acid was modified according to Fan, Zhao, Wang, Cao, and Jiang (). The soluble sugar content is the sum of sucrose, glucose, fructose, and sorbitol and the organic acid content is the sum of Malic acid and citric acid.…”

Section: Methodsmentioning

confidence: 99%

Comparison of non-contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum-dehydrated apricot

Liu

Fan

Shu

et al. 2019

J Food Process Preserv

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Browning and loss of bioactive compounds during thermal dehydration are critical problems associated with food product processing. The aim of this study was to develop and compare an innovative non‐contacted blanching (NB) method with traditional hot water or steam blanching (SB) methods. The NB method not only requires less equipment but is also more efficient and can reduce the nutrient loss associated with traditional blanching. Our study found that NB is efficient in inhibiting enzyme activity and can retain more bioactive compounds (total polyphenols, total flavonoids, total carotene, ascorbic acid, protocatechuic acid, (+)‐catechin, chlorogenic acid, and quercetin‐3‐rutinoside). Because of the higher content of bioactive compounds, the antioxidant capacity was also higher after treatment using the NB method than traditional methods. Thus, the NB blanching method may have potential applications in the food processing industry to improve the quality of food products in an economically viable manner. Practical applications Some regular problems such as browning and loss of nutrients are encountered in all thermal dehydration methods. Traditional water blanching can inactivate enzymes responsible for deterioration reactions in dehydrated products but it can directly lead to nutrient loss in hot water. Although the steam blanching (SB) method is not associated with the problems mentioned above, its efficiency is inconsistent and the equipment cost is higher than that for water blanching. Hence, the non‐contact blanching (vacuum packing blanching) was compared with the traditional method in terms of nutrient retention and quality improvement. This non‐contact blanching method cannot only achieve the purpose of inactivating enzymes as in traditional water or SB to improve quality but also maximizes the protection of bioactive compounds. In addition, because of the high cost of traditional non‐contact blanching, this study aimed to find an efficient and low‐cost alternative method to these methods.

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Sugar and organic acid composition of apricot and their contribution to sensory quality and consumer satisfaction

Cited by 64 publications

References 28 publications

Efficacy of 1-MCP for Modulating the Ethylene Sensitivity of Japanese Persimmon in Relation with Internal Structure

Efficacy of 1-MCP for Modulating the Ethylene Sensitivity of Japanese Persimmon in Relation with Internal Structure

Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang

Comparison of non-contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum-dehydrated apricot

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