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- Author or Editor: Alexander Chordas x
Abstract
Production rates of CO2 and C2H4 by fruits of jujube (Zizyphus jujuba Lam.), picked at the whitish-green stage and held at 20°C for 15 days, followed a nonclimacteric pattern. Skin color changed from whitish-green to reddish-brown with fruit maturation. Relative to most other fresh fruits, Chinese jujubes are lower in water content and titratable acidity, and higher in total sugars (mostly reducing sugars) and phenolics. Chinese jujubes are very rich in ascorbic acid (Vitamin C) content which increased with maturation to 559 mg/100 g fresh weight. Fruits held at 0° for 26 days exhibited sheet pitting due to chilling injury.
Abstract
Juice expressed from plum and apricot cultivars may differ significantly in H+ concentration, titratable acidity, soluble solids content, and concentration of specific organic components from juice obtained from the same fruits by comminution. In fact, the H+ concentration of comminuted juice may be more than 100 times higher. Expressed juice, notwithstanding the lesser contribution of organic acids to soluble solids, contains more soluble solids (higher refractive index) than does comminuted juice. Data presented in relation to these findings, and information on individual organic acids, are used to speculate on the primary sources (vacuolar, cytoplasmic, extracellular) of juice obtained by the 2 extraction methods. Possible implications of membrane permeability and integrity are considered. We suggest that the procedures outlined may be useful as tools to increase information concerning membrane permeability and distribution of certain organic materials within and without the cell.
Abstract
Large variations in flesh color, firmness, and composition were found among fresh and canned fruits of 8 clingstone peach [Prunus persica (L.) Batsch] genotypes. Flesh color and titratable acidity of fresh fruits were highly correlated with color and sourness of canned fruits, respectively. Sweetness and peach flavor intensity were highly correlated in canned fruits. Genotypic variations in sensory sweetness and peach flavor intensity were not influenced by maturity stage, but variations in sensory sourness and firmness were dependent upon fruit maturity. For all cultivars, picking fruits more mature resulted in higher color and flavor quality of the canned product. Advanced maturity at harvest was accompanied by decreased flesh firmness, green color, and titratable acidity as well as more intense yellow or orange-yellow flesh color, higher carotenoids, ascorbic acid, soluble solids content, and SSC/TA ratio. As much as 42% of the total carotenoids and 95% of the total ascorbic acid were lost during the canning process.