Journal articles on the topic 'Fruit acidity'
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1
Jiang, Yonghua, Yingwei Qi, Xilong Chen, Qian Yan, Jiezhen Chen, Hailun Liu, Fachao Shi, Yingjie Wen, Changhe Cai, and Liangxi Ou. "Combined Metabolome and Transcriptome Analyses Unveil the Molecular Mechanisms of Fruit Acidity Variation in Litchi (Litchi chinensis Sonn.)." International Journal of Molecular Sciences 24, no. 3 (January 18, 2023): 1871. http://dx.doi.org/10.3390/ijms24031871.
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Fruit acidity determines the organoleptic quality and nutritive value of most fruits. In litchi, although the organic acid composition of pulps is known, the molecular mechanisms and genes underlying variation in fruit acidity remain elusive. Herein, developing pulps of two contrasting litchi varieties, Huaizhi (HZ, low-acidity) and Boye_No.8 (B8, high-acidity), were subjected to metabolomics and transcriptomics, and the dynamic metabolome and transcriptional changes were determined. Measurements revealed that the dominant acidity-related organic acid in litchi pulps is malate, followed in low levels by citrate and tartrate. Variation in litchi pulps’ acidity is mainly associated with significant differences in malate and citrate metabolisms during fruit development. Malic acid content decreased by 91.43% and 72.28% during fruit ripening in HZ and B8, respectively. The content of citric acid increased significantly in B8, while in HZ it was reduced considerably. Differentially accumulated metabolites and differentially expressed genes analyses unveiled fumarate, succinate, 2-oxoglutarate, GABA (γ-aminobutyric acid), phosphoenolpyruvate, and citrate metabolisms as the key driving pathways of litchi fruits’ acidity variation. The drastic malate and citrate degradation in HZ was linked to higher induction of fumarate and GABA biosynthesis, respectively. Thirty candidate genes, including three key genes (LITCHI026501.m2, fumarase; LITCHI020148.m5, glutamate decarboxylase; and LITCHI003343.m3, glutamate dehydrogenase), were identified for functional studies toward genetic modulation of litchi fruit acidity. Our findings provide insights into the molecular basis of acidity variation in litchi and provide valuable resources for fruit quality improvement.
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D’ABADIA, ANA CLAUDIA ALVES, ANA MARIA COSTA, FÁBIO GELAPE FALEIRO, MARIA MADALENA RINALDI, LÍVIA DE LACERDA DE OLIVEIRA, and JUACI VITÓRIA MALAQUIAS. "DETERMINATION OF THE MATURATION STAGE AND CHARACTERISTICS OF THE FRUITS OF TWO POPULATIONS OF Passiflora cincinnata Mast." Revista Caatinga 33, no. 2 (April 2020): 349–60. http://dx.doi.org/10.1590/1983-21252020v33n208rc.
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ABSTRACT Passiflora cincinnata Mast. (caatinga passion fruit) has acidic fruits with a peculiar flavor, green color when ripe and a low percentage of abscission making it difficult to identify the point of harvest. In order to verify the harvest period in two populations of P.cincinnata, flowers were marked in anthesis and after six periods the fruits were harvested. This study evaluated fruit mass, seeds and pulp mass, fruit dimensions and shape, percentage of water, color and texture of skin, volume, color and pulp yield, pH, soluble solids (SS), titratable acidity ratio, polyphenol content, flavonoids and anthocyanins. The assay was designed in a completely randomized design in a factorial arrangement (2x6), with two populations (CPEF2220 and CBAF2334) and six harvest periods (20, 40, 60, 80, 100 and 120 days after anthesis - DAA) with four repetitions. There was a reduction in thickness (43.1%) and percentage of water in the skin (9.3%), pH (40.1%), ratio, polyphenols content and pulp luminosity (brightness). There were increases in pulp mass and volume, seed mass, pulp mass yield in relation to the fruit (72%), and SS titratable acidity (44.9%) in CPEF2220 and equality between populations in fruit shape, pulp color, thickness and skin color (luminosity and ºhue), pH and polyphenols. Although after 100 DAA there were higher yields, between 60 and 80 DAA it was possible to identify characteristics of SS, pH, titratable acidity, mass, volume and pulp yield related to ripe fruits, allowing harvesting after 60 DAA.
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Sallin, Valéria Pancieri, Douglas Vicente do Carmo Lima, Maria Juliete Lucindo Rodrigues, Matheus Torezani Rossi, Vinicius De Souza Oliveira, and Edilson Romais Schmildt. "Classification to Coefficient of Variation in Physical and Chemical Attributes of Oranges." Brazilian Journal of Experimental Design, Data Analysis and Inferential Statistics 2, no. 2 (November 23, 2022): 12–18. http://dx.doi.org/10.55747/bjedis.v2i2.52551.
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Abstract: A of the ways to evaluate data homogeneity in experiments is through the coefficient of variation (CV), however, in orange fruit evaluations, gaps are noted about the ranges that the variables must present due to their fluctuations as a function of factors genetic, climatic and agricultural. Thus, the present work aims to propose classifications of coefficient of variation for physicochemical attributes of orange fruits. For this purpose, CVs of 42 articles were used, considering soluble solids (SS), titratable acidity (TA), soluble solids and titratable acidity ratio (SS/TA), fruit length (FL), fruit diameter (FD), fruit mass (FM) and juice yield (JY), applying descriptive statistics and the Shapiro Wilk normality test. The limits proposed as low CV for the physical-chemical attributes of total soluble solids, titratable acidity, the ratio of total soluble solids and titratable acidity, fruit length, fruit diameter, fruit mass, and juice yield are respectively 2.11; 4.39; 4.46; 2.27; 2.59; 4.71 and 1.99% while the high CV range corresponds in the same sequence to 9.61;15.02;15.12;8.99;9.69;19.39;16.34%.
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Azher, Umme, Vijayashree C, Santhosh T Paul, and Divya C Reddy. "Assessment of the Erosive Potential of the Commonly Consumed Fruit-Based Beverages Among Children." RGUHS Journal of Dental Sciences 13, no. 4 (2021): 253–57. http://dx.doi.org/10.26715/rjds.13_4_7.
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Background: Dental erosion, an irreversible loss of dental hard tissue by a chemical process without the involvement of bacteria can be caused by various intrinsic and extrinsic factors. The consumption of foods with a low pH can cause a drop in the pH of the oral cavity below critical pH and its persistence can lead to a potential damage to teeth. As acidic beverages are likely to be a major factor in the etiology of dental erosion, it is important to determine the erosive potential of commonly consumed fruit-based beverages among children and educate the parents of their detrimental effects on teeth. Objectives: To evaluate and compare the pH and titratable acidity of the commonly consumed fruit-based beverages. Methodology: Three commonly consumed flavours (Orange, Apple, Mixed fruit) of fruit-based beverages (Group 1 - fresh fruit juice; Group 2 - packed fruit juice; Group 3 - packed fruit drink) were analyzed for pH and titratable acidity. The pH was determined using digital pH meter and the titratable acidity was measured by adding 1M sodium hydroxide (NaOH) in increments of 0.2 ml to 100 ml of the freshly prepared/ opened fruit-based beverages until the pH reached 5.5 and 7. The pH reading was measured after each increment (0.2 ml) of NaOH, until a stable pH was achieved. All the measurements were repeated in triplicates. Results: The pH of all drinks investigated in the present study ranged between 3.29 - 4.43. On comparison of the titratable acidity, packed fruit drink (Group 3) exhibited highest titratable acidity, followed by packed fruit juices (Group 2) and fresh fruit juices (Group 1). Conclusion: All the fruit-based beverages in the present study exhibited an acidic pH, which was well below the critical pH of 5.5, thereby exhibiting an erosive potential.
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VIANA, ELISETH DE SOUZA, FABIANA FUMI CERQUEIRA SASAKI, RONIELLI CARDOSO REIS, DAVI THEODORO JUNGHANS, IOHANA SCARLET ALMEIDA GUEDES, and ELAINE GOES SOUZA. "QUALITY OF FUSARIOSIS-RESISTANT PINEAPPLE FRF 632, HARVESTED AT DIFFERENT MATURITY STAGES." Revista Caatinga 33, no. 2 (April 2020): 541–49. http://dx.doi.org/10.1590/1983-21252020v33n226rc.
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ABSTRACT The objective of this study was to evaluate the influence of the harvest maturity stages on the physical, chemical and sensorial quality of the pineapple genotype FRF 632. The fruits were harvested in the maturity stages “green-ripe”, “spotted”, “colored” and “yellow” and evaluated regarding fruit and flesh mass; flesh yield; fruit and crown length; diameter of the basal, middle and top fruit sections; flesh color; titratable acididy (TA); translucency; soluble solids (SS); SS/TA ratio; and sensory acceptance of the attributes color, aroma, flavor, texture/firmness, overall acceptance and intensities of the attributes sweetness, acidity and firmness, using the just about right scale. There was no difference for the majority of the physical traits of the fruits at the various harvest maturity stages. The fruits had average mass of about 1,100 g. There was a gradual increase in the content of soluble solids and the SS/TA ratio during ripening. The fruits collected at the “colored” and “yellow” stages had the highest approval percentages and were considered to have ideal sweetness and acidity by the majority of consumers in sensorial tests. However, the preference mapping revealed a greater preference for fruits harvested in the “spotted” and “colored” stages for all the attributes assessed, unlike what was observed in the test of average and approval percentage. Therefore, the physical, chemical and sensorial tests indicate that the fruits harvested in the “colored” maturity stage were most preferred by consumers, since they had high approval percentage, as well as ideal sweetness and acidity.
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Milošević, T., N. Milošević, I. Glišić, and G. Šekularac. "Influence of stock on physical and chemical traits of fresh apricot fruit." International Agrophysics 27, no. 1 (January 1, 2013): 111–14. http://dx.doi.org/10.2478/v10247-012-0075-x.
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Abstract The study was conducted to determine the effects of Myrobalan rootstock and Blackthorn interstock on fruit physical and chemical traits of five apricot cultivars. The results showed that cultivars grafted on Myrobalan rootstock appear to induce a higher fruit mass when compared with the Blackthorn interstock. Blackthorn interstock showed a tendency to induce a higher soluble solids/titratable acidity ratio than Myrobalan. Values of soluble solids content, total sugars, titratable acidity and fruit firmness between Myrobalan rootstock and Blackthorn interstock were not significant. Regarding cultivars, the greatest fruit mass observed in Roxana in both treatments, and the lowest in Biljana on Myrobalan and in Vera on Blackthorn. The lowest soluble solids, total sugars and soluble solids/titratable acidity ratio were found in Roxana in both variants of grafting, whereas the greatest titratable acidity also observed in Roxana in both cases, respectively. Based on the results from this study, the fruits of Roxana can be recommended for fresh consumption, whereas fruits of the other cultivars can be recommended for processing.
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SAINI, ANIL KUMAR, SUSHIL KUMAR SHARMA, ANIL KUMAR, PANKAJ KUMAR, and DHARMENDAR SINGH. "Analysis of biochemical basis of resistance mechanism of aonla (Emblica officinalis) varieties against blue mould rot disease (Penicillium islandicum)." Indian Journal of Agricultural Sciences 88, no. 11 (November 16, 2018): 1770–78. http://dx.doi.org/10.56093/ijas.v88i11.84929.
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Experiment was carried out at Chaudhary Charan Singh Haryana Agricultural University, Hisar to understand biochemical basis of resistance under in vitro conditions in aonla (Emblica officinalis Gaertn.). In biochemical basis of resistance, it was observed that TSS (total soluble solids), total phenol, peroxidase (PO) and polyphenol oxidase activity (PPO) was higher in diseased fruits in comparison to healthy fruits. TSS and total phenol increased in healthy and diseased fruits over time interval (5 and 10 days after inoculation). The titrable acidity was significantly lower in susceptible varieties, viz. Chakaiya (healthy fruit, 1.22 % and diseased fruit, 0.98 %) and Banarasi (healthy fruit, 1.40 % and diseased fruit, 1.32 %) as compared to resistant varieties Desi (healthy fruit, 1.50 % and diseased fruit, 1.42 %) and Kanchan (healthy fruit, 1.52 % and diseased fruit, 1.51 %). Ascorbic acid in resistant varieties Desi and Kanchan was 482.03 and 500.93 mg/100 g m aonla pulp in healthy fruits while 465.59 and 476.18 mg/100 g aonla pulp in diseased fruits after 10 days of storage. PO and PPO was found to be significantly higher in diseased fruits of resistant varieties, i.e. Desi (145, 20.49 OD/min/g) and Kanchan (139, 19.50 OD min/g) as compared to diseased fruits of susceptible Chakaiya (120, 16.19 OD/min/g) and Banarasi (118, 15.14 OD/min/g) at 5 DAI. However, the activity of PO and PPO decreased after 5 days of inoculation, while acidity and ascorbic acid was low in diseased fruits when compared to healthy fruits and further decreased over time interval. Ascorbic acid and acidity was decreased over time in both healthy and diseased fruits but at faster rate in diseased fruits as compared to healthy fruits.
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Arenas, Marian Guadalupe Hernández, Daniel Nieto Angel, María Teresa Martínez Damian, Daniel Teliz Ortiz, Cristian Nava Díaz, and Nestor Bautista Martinez. "Characterization of rambutan (Nephelium lappaceum) fruits from outstanding mexican selections." Revista Brasileira de Fruticultura 32, no. 4 (January 7, 2011): 1098–104. http://dx.doi.org/10.1590/s0100-29452011005000004.
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Fruits of five regional selections of rambutan (Nephelium lappaceum L.) were characterized to identify those with international marketing quality to promote their propagation in Mexico, improvement and conservation in germoplasm bank. The fruits were harvested in June, July, and August 2008 and, after each harvest, were assessed for shape (length/diameter), firmness, fruit weight, number of fruits per kilogram, weight and percentage of pericarp, seed and aril, total soluble solids, total sugars, vitamin C content, pH, and titratable acidity. In addition, a sensorial evaluation was carried out with 31 panelists who graded each selection for color, sweetness, and acidity. Fruits of five selections were ovoid, and with the following characteristics: firmness values from 43.7 to 51.0 N, fruit weight ranged from 22.4 to 34.7 g, registering from 28.9 to 45.0 fruits per kg; pericarp weight from 10.5 to 17.3 g (45.9 to 49.9% of the total fruit weight); total seed weight from 2.2 to 2.5 g (7.0 to 10.0%); average arils weight from 8.9 to 13.1 g (37.5 to 41.4%). The fruits had high contents of total soluble solids (17.8 to 20.4 ºBrix), total sugars (211.95 to 242.70 mg/100g in the edible portion), vitamin C (37.9 to 69.1 mg/100 g), pH 5.0, and titratable acidity of 0.20 to 0.28%. The fruits from the RT-01 and RT-05 selections had better attributes in fruit weight, total soluble solids and titratable acidity and were better accepted by the panelists. Harvest date significantly affects rambutan fruit quality; at the middle and end of the season harvested fruits had better qualitative characteristics for the marketing.
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Breemer, Rachel, Syane Palijama, and Febry R. Palijama. "Pengaruh Pengaturan Suhu Penggorengan Vacum Terhadap Sifat-Sifat Kimia Keripik Salak (Salaca edulis Reinw)." AGRITEKNO, Jurnal Teknologi Pertanian 7, no. 2 (October 1, 2018): 56–59. http://dx.doi.org/10.30598/jagritekno.2018.7.2.56.
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Snake fruit (Salaca edulis Reinw) has a taste of sweet and sour, with a strong astringent edge. Snake fruit can be processed into chips in order to prolong its shelf life. Fruit chips processed with vacuum frying technology does not compromise the form, taste, colour, and aroma of the native fruits. However, in an effort to obtain crisp and tasteful snake fruit chips, the temperature of the vacuum frying process should be adjusted accordingly. Results showed the frying temperature of 70°C resulted in the chips which had Vitamin C, total acidity, and moisture contents of 0.11 mg, 16.05%, and 12.74%, respectively. When chips were fried with 80°C, the resulting product had a Vitamin C of 0.12 mg, total acidity of 16.14%, and moisture of 14.02%. Whereas chips with lower Vitamin C, total acidity, and moisture contents of 0.09 mg, 8,54%, and 6.01%, subsequently resulted from frying with 90°C.
Keywords: chips, snake fruits, vacuum frying
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Souza, J. L. C., L. B. Silva, R. X. Costa, and M. C. Vieira. "Physical and chemical characterization of mama-cadela and araçá fruits collected in the cerrado of Goiás." Scientific Electronic Archives 13, no. 7 (July 1, 2020): 39. http://dx.doi.org/10.36560/13720201006.
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The objective of this work was to evaluate the physical and chemical characteristics of fruits of different matrices of mama-cadela and araçá. Physical evaluations were: longitudinal fruit diameter (DLF), fruit cross diameter (DTF), fruit mass (MF), longitudinal seed diameter (DLS), seed transverse diameter (DTS) and seed mass (MS) . Chemical analyzes consisted of analyzing pH, titratable acidity, humidity and ashes. The results of the physical and chemical analyzes were subjected to analysis of variance (ANOVA) and the Scoott-Knott test (p <0.05). The mean values of DLF; DTF; MF; DLS; DTS; MS; pH; titratable acidity; moisture and ash of the bitch-breast fruits were: 2.18 cm; 1.95 cm; 4.34 g; 1.73 cm; 1.40 cm; 1.57 g; 4.97; 0.49%; 66.31% and 32.50%. The fruits of araçá presented average values of longitudinal, transverse diameter, fruit mass, pH and titratable acidity: 2.58 cm; 2.03 cm; 6.39 g; 3.44; and 0.94%. The results showed variability among the mama-cadela breeds regarding chemical and physical evaluations; and no differences were observed between the araçá matrices in the physical variables..
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Rooban, R., M. Shanmugam, T. Venkatesan, and C. Tamilmani. "Physiochemical changes during different stages of fruit ripening of climacteric fruit of mango (Mangifera indica L.) and non-climacteric of fruit cashew apple (Anacardium occidentale L.)." Journal of Applied and Advanced Research 1, no. 2 (September 4, 2016): 53. http://dx.doi.org/10.21839/jaar.2016.v1i2.27.
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The present investigation was made to study the ripening behavior of climacteric fruit of mango (Mangifera indica L.) and a non–climacteric fruit of cashew apple (Anacardium occidentale L.) The different stages of fruit namely immature, mature, quarter ripen, half ripen, full ripen and over ripen were used for various analyses with pericarp tissues of mango and cashew apple fruits. Physio–Chemical parameters such as fruit firmness, total soluble solids, titratable acidity and pH. The fruit firmness and titratable acidity high at immature stage and low in over ripen stage. On the other hand, Total Soluble Solids and PH low at immature stage and high in over ripen stage.
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Al-Hajani, Rezan M. A., N. N. F. Haded, and S. F. A. Al Bamarny. "INFLUENCE OF CITRIC ACID, GINGER EXTRACT AND STORAGE PERIOD ON FRUIT QUALITY OF LOCAL ORANGE (Citrus sinensis L. Osbeck)." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 53, no. 4 (August 30, 2022): 850–56. http://dx.doi.org/10.36103/ijas.v53i4.1597.
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This study was carried out on fruit of local orange (Citrus sinensis L. Osbeck) grown at private orchard Diyala governorate / Iraq, to study the effect of dipped fruits for 10 min in (0, 1, 2, 3% citric acid, 5 and 10% ginger) on fruit quality of orange during 65- and 105-days cold storage at 5+1 with 85- 90% RH. Dipping fruits in citric acid solution reduced fruit's weight loss and decay. Ginger extract at 5 and 10% significantly reserved acidity, total sugar and sugar/acid ratio, also caused a reduction in fruit weight loss and fruit decay. There was a significant decreases in fruits peel carotene and an increases in vitamin C, when fruits were treated with 5% ginger extract. Prolonging storage period from 65 to 105day significantly increased fruit total soluble solids, weight loss, total sugar, and fruit peel carotene but, reduced vitamin C and total acidity. The interaction between dip treatments and storage period had a significantly positive effect on the quality feature of fruit orange.
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Palacios-Peralta, Cristóbal, Antonieta Ruiz, Stefano Ercoli, Marjorie Reyes-Díaz, Marco Bustamante, Ariel Muñoz, Pamela Osorio, and Alejandra Ribera-Fonseca. "Plastic Covers and Potassium Pre-Harvest Sprays and Their Influence on Antioxidant Properties, Phenolic Profile, and Organic Acids Composition of Sweet Cherry Fruits Cultivated in Southern Chile." Plants 12, no. 1 (December 22, 2022): 50. http://dx.doi.org/10.3390/plants12010050.
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In rainy areas, sweet cherries are cultivated under plastic covers, preventing the cracking of the fruit but decreasing the firmness and acidity of the cherries. We evaluated the impact of plastic cover and pre-harvest K foliar application on quality parameters, antioxidant properties, and phenolic and organic acid compositions in fruits of sweet cherry cv. Regina of Southern Chile. Our results showed that K+ increased firmness, total soluble content, size, fruit weight, and titratable acidity at harvest, independent of the cover factor. The positive impacts of foliar K fertilization on anthocyanins, flavonoids, and phenolic acids could explain the higher antioxidant capacity of fruits. Our study revealed that the additional K doses applied increased malic acid, the main organic acid in cherry fruits, but only in fruits from uncovered trees. In covered trees, the effect was reversed. Citric acid was higher in fruit from covered trees. Our results indicated that tartaric acid also increased with the application of higher K doses; however, this acid was detectable only in uncovered tree fruit. Interestingly, all organic acids were lower in fruits produced in the lower canopy than those detected in fruits harvested from the upper canopy. This showed the positive impact of canopy light exposure on maintaining suitable acidity levels in sweet cherry fruits.
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Silva, Marlon Jocimar Rodrigues da, Marco Antonio Tecchio, Sofia Domiciano, Sarita Leonel, and Rodrigo Issa Balestrero. "Phenology, yield and fruit quality of 'Paluma' guava tree at different pruning times." Ciência e Agrotecnologia 40, no. 3 (June 2016): 317–25. http://dx.doi.org/10.1590/1413-70542016403033315.
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ABSTRACT Pruning guava trees at different times is an important management tool that allows year-long staggering of fruit production. In this context, this study aimed to evaluate the phenological characteristics, yield and fruit quality of the 'Paluma' guava tree at different pruning times in Botucatu, SP. The study used a completely randomized design with four treatments, four replicates and a useful experimental plot plant. The treatments consisted of four different pruning times, August 27, September 11, September 26 and October 11. The following phenological phases were evaluated: branch establishment, flowering, early fruiting, fruit ripening and harvesting. It was determined the number of flower buds, fixed fruits and fixation index fruit were determined. The fruit growth curve was obtained by measuring the transverse and longitudinal diameter. At the time of harvest, the number of fruits per plant, yield and productivity were measured. In the harvested fruits, the fresh mass, the transverse and longitudinal diameter, the flesh and core thickness, the flesh and core mass, soluble solids, titratable acidity and pH were determined. The 'Paluma' guava trees pruned in August showed higher phenological stage durations than the other pruning times; however, those pruned in early September showed higher fixation index fruit, fruit yield and better physical characteristics. The guava trees pruned in August showed lower titratable acidity values and higher soluble solids/titratable acidity ratio.
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Manzano-Méndex, Juan E., and Judith Zambrano. "Coating Waxes on Pepper Fruits cv. Caribbean and Quality on Different Storage Conditions." HortScience 30, no. 4 (July 1995): 826A—826. http://dx.doi.org/10.21273/hortsci.30.4.826a.
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Pepper fruits (Capsicum annum L. c.v. Caribbean) were treated with two commercial was coatings, Primafresh and Prolong. Fruits were sprayed with Primafresh (original concentration) and Prolong at 0.5% and 1.5% (w/v) concentration. Fruit samples were taken for analysis each of 5 days during 20 days from storage rooms at 1, 5, 10, and 15C. Parameters TSS, titratable acidity, pH, fresh fruit weight loss, texture, and dry matter content were analyzed. TSS and dry matter decreased with the storage time. Titratable acidity increased until 10 days after storage and decreased when fruit were stored for a longer time. The lowest texture deformation was observed at 1 and 5C. Coating treatments reduced the rate of fresh fruit weight loss of peppers compared to uncoated ones.
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Szot, Iwona, Tomasz Lipa, and Alina Basak. "The influence of Atonik SL, Betokson Super 050 SL and InsolCa on yielding of strawberry (Fragaria x ananassa Duch.) cv. ‘Senga Sengana’ and ‘Kent’." Acta Agrobotanica 67, no. 2 (2014): 99–108. http://dx.doi.org/10.5586/aa.2014.023.
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The chemical composition of strawberry fruit depends mainly on cultivar, fruit maturity degree and climatic conditions in the growing period. Fruit quality is also determined by a cultivation technology. The influence of two biostimulants (Atonik SL and Betokson Super 050 SL), which were used separately, in combination with each other or with the liquid fertilizer InsolCa, on yielding and fruit quality of two strawberry cultivars: ‘Senga Sengana’ and ‘Kent’, was tested. Betokson Super 050 SL + InsolCa tended to improve the yield of both cultivars. Significant differences compared to the control were evident especially in 2001. Fruits of ‘Senga Sengana’ started ripening later and had more ascorbic acid, anthocyanins and acidity than ‘Kent’. The use of Betokson Super 050 SL + InsolCa improved the content of ascorbic acid, anthocyanins and sugar as well as acidity in strawberries of both cultivars. The use of Betokson Super 050 SL + Atonik SL significantly increased the content of ascorbic acid and sugar in fruits of both cultivars. ‘Kent’ strawberries also responded to the treatment with an increase in anthocyanin content and acidity.
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Ketsa, Saichol, Sugunya Chidtragool, and Susan Lurie. "Prestorage Heat Treatment and Poststorage Quality of Mango Fruit." HortScience 35, no. 2 (April 2000): 247–49. http://dx.doi.org/10.21273/hortsci.35.2.247.
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Freshly harvested mango fruit (Mangifera indica L. cv. Nam Dok Mai), were heated at 38 °C for 3 days or heated and then stored at 4 °C for 3 weeks before ripening at 25 °C, then compared with nonheated fruit for quality changes. When not refrigerated, heated and nonheated fruit ripened within 7 days to a comparable quality, although titratable acidity remained higher in heated fruit. The peel of heated fruit was initially yellower in cold-stored fruits, and soluble solids content was initially greater, whereas firmness and titratable acidity were less than that of nonheated fruit during ripening at 25 °C. After cold storage and ripening, heated fruit had a lower incidence of disease and developed less chilling injury than nonheated fruit. Nonheated fruit stored at 4 °C also developed off-flavors whereas the heated fruit did not. Heat treatment did not inhibit ripening but did ameliorate low-temperature injury.
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Santos, Helena S. N., Gisele P. Mizobutsi, Juceliandy M. da S. Pinheiro, José A. dos Santos Neto, Ariane Castricini, Ignacio Aspiazú, Carlos G. da Cruz, Irisléia P. S. de Sousa, Mariana O. de Jesus, and Flávia S. Aguiar. "Physical and Chemical Characterization of Fruits of Different Umbu (Spondias tuberosa) Accesses." Journal of Agricultural Science 11, no. 16 (September 30, 2019): 124. http://dx.doi.org/10.5539/jas.v11n16p124.
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The umbuzeiro is a native Brazilian semi-arid plant with great agroindustrial potential. The characterization of the fruit, as well as the development or improvement of technologies for value aggregation are fundamental for its conservation, dissemination and culinary expansion. The objective was to characterize physically and chemically fruits of umbu and to define the access with greater commercial potential. A completely randomized design was used, with 10 replications, in a total of 4 accessions of umbuzeiro. The fruits were selected prioritizing uniformity of fruit size and maturation stage. Fruit peel color was analyzed; diameter and length; mass of the fruit, the bark, the pulp and the seed; firmness of the fruit, soluble solids contents; pH; titratable acidity and solids/acidity ratio. The values of the pulp yield and the technological index were determined. Significance was verified for all variables, except for soluble solids and pH. The average value of the titratable acidity was 1.3 mg of citric acid 100 mL-1 of juice. The diameter of the fruits varied between 4.0 and 4.5 cm. Fruit mass varied from 33.00 to 43.62 g and access to EPAMIG-C06 was the heaviest. The accesses EPAMIG-C06 and EPAMIG-C18 presented the highest technological index. Based on the results, it was concluded that the accesses present potential to the pulp industry due to the size and characteristics of the fruits. The umbu accesses under study presented small variation for solubility and pH. For in natura consumption and/or processing, the access EPAMIG-C06 stands out due to attributes of commercial interest.
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Tosun, Ilkay, N. Sule Ustun, and Belkis Tekguler. "Physical and chemical changes during ripening of blackberry fruits." Scientia Agricola 65, no. 1 (February 2008): 87–90. http://dx.doi.org/10.1590/s0103-90162008000100012.
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Blackberry (Rubus L.) is a naturally growing fruit in Anatolia. Consumption of fresh and frozen blackberries has increased in the past few years in Turkey. The aim of this study is to analyze blackberry at three levels of ripeness taking into account some physical and chemical properties (color, dry matter, soluble solids, total sugar, titratable acidity, pH, total phenolics, total anthocyanin, and minerals) in order to understand this behavior during the ripening process. Blackberry fruits were harvested at green, red and ripe (mature) stages. The determination of fruit maturity was based on fruit surface color. The dry matter, total phenolics and Hunter L, b values decreased but soluble solids, total sugar and total anthocyanins increased with maturity. In the early fruit ripening stages, pH decreased, titratable acidity and Hunter a value increased while in the later stages, pH increased, titratable acidity and Hunter a value decreased considerably. Analysis of variance revealed (P < 0.01) differences in these parameters based on ripeness stages. No remarkable changes in potassium, calcium, zinc and manganese concentrations occured during the development of fruits. Differences were observed for magnesium (P < 0.01), iron (P < 0.01) and copper (P < 0.05) during ripening of blackberry.
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Roberto Chaves Neto, José, Silvanda de Melo Silva, and Luana Ferreira dos Santos. "CARACTERIZAÇÃO E QUALIDADE DE FRUTOS DE LIMÃO ‘GALEGO’." COLLOQUIUM AGRARIAE 14, no. 4 (December 1, 2018): 10–19. http://dx.doi.org/10.5747/ca.2018.v14.n4.a244.
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The objective of this work was to evaluate the physical and physicochemical characteristics of lemon ‘Galego’(Citrus aurantifolia Swingle) in different maturation stages, from family farms in Matinhas, PB, Brazil. For the physical evaluations were considered, the length and diameter of the fruit; fresh fruit mass and juice yield; already for the physical-chemical evaluations of the pulp of the fruits was submitted to the determinations of the pH; soluble solids (SS); titratable acidity (TA); soluble solids /titratable acidity ratio (SS/AT) and ascorbic acid. There was a significant difference between the maturation stages for the variables diameter, fresh mass and juice yield, titratable acidity and ascorbic acid. Lemon fruits presented increase in pulp diameter and yield, titratable acidity and ascorbic acid reduction. pH, soluble solids and SS/AT ratio did not vary with the advancement of maturation. Based on the aspects of quality evaluated, the lemon ‘Galego’from Matinhas, PB, Brazil presents satisfactory quality for the market.
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Khanizadeh, Shahrokh, Jacinthe Fortin, Michel J. Lareau, and Deborah J. Buszard. "COMPARISON OF SIX LOCAL STRAWBERRY CULTIVARS TO MEXICAN BERRIES FOR INDUSTRIAL JAM PRODUCTION." HortScience 29, no. 4 (April 1994): 254b—254. http://dx.doi.org/10.21273/hortsci.29.4.254b.
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Frozen fruit of five locally grown strawberry cultivars and a recent introduction were compared to imported berries for making jam. Line scales were used to evaluate sensory attributes. Cultivars differed only in acidity, fruity flavor, and berry integrity. Jam produced with Quebec-grown berries was less acidic and more fruity tasting than that made from imported Mexican berries. `Kent' had better fruit integrity than Mexican berries, followed by `Chambly', `Midway', `Bounty', and `Glooscap'. Frozen local strawberries were preferred to Mexican berries for making jam. Overall impression was better for Quebec-grown strawberries with the exception of `Midway', which had lower overall impression than Mexican berries.
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Perkins-Veazie, P. "677 Fruit Quality and Non-volatile Constituents in Small Fruits." HortScience 35, no. 3 (June 2000): 515D—515. http://dx.doi.org/10.21273/hortsci.35.3.515d.
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Small fruit share several general characteristics. A significant source of starch is missing in strawberry, blueberry, cranberry, raspberry, blackberry, and grapes; thus, sugars accumulated at time of harvest represent the maximum amount of sweetness available. Total non-volatile acids decrease or stay the same, depending on the fruit. Immature small fruit are astringent, due to the presence of a variety of phenolic compounds that are diluted, metabolized, or immobilized in mature fruit. Ripeness can be determined by obvious changes in color, coinciding with or prior to fruit softening. Berry color is governed by the loss of chlorophyll and the accumulation of water soluble flavanoids and anthocyanins, rather than through accumulation of fat-soluble carotenoids. Environmental changes, especially temperature and rainfall, affect sugars, acidity, and color while storage conditions are more likely to affect color and acidity.
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Tsegay, Zenebe Tadesse, and Kidu Mezgebe Gebremedhin. "Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits." Journal of Food Quality 2019 (December 7, 2019): 1–11. http://dx.doi.org/10.1155/2019/6834946.
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Blending different fruits as well as adding medicinal herbs improves important physicochemical and sensorial properties of fruit wine. The present study aimed at investigating prominent physicochemical and sensory properties of wine produced from cactus pear and Lantana camara fruit juice blend. Both fruit juices were characterized based on pH, sugar, titratable acidity, total phenol, and organic acid contents. The fermentation process was made at previously optimized fermentation temperature of 24.8°C, pH of 3.4, inoculum concentration (Saccharomyces cerevisiae) of 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v). The final wine was characterized as having pH of 3.47 ± 0.04, 4.6 ± 0.02 g/L sugar equivalent to dextrose, 0.33 ± 0.006% titratable acidity (w/v citric acid), total phenol of 696.1 ± 22.1 mg/L equivalent to gallic acid, and 4.35 ± 0.4 mg/mL organic acid equivalent to citric acid composition. Predominant color intensity, ethanol, methanol, total sulfite, and sensory value of the final wine were measured as 48.07 ± 2.66% of yellowish color, 8.6 ± 0.68% (v/v), 124.4 ± 9.5 mg/L, 129.94 ± 4.04 mg/L, and 8.65 ± 0.92, respectively. The blended Lantana camara fruit enhanced total phenol, color, and sensory value of the final wine. Titratable acidity and methanol and sulfite contents of the final wine are in an acceptable limit compared to standards for commercial wines. Utilizing cactus pear fruit by incorporating Lantana camara fruit for health-enhancing functional food development such as fruit wines could solve the current postharvest loss of both fruits and be a means of alternative beverage.
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Neto, Sebastião Elviro de Araújo, Cleb Rocha, Josianny Feitosa De Farias, Shirlei Cristina Cerqueira Minosso, and Regina Lúcia Félix Ferreira. "Quality of guava fruits bagged with different materials in an organic system." Comunicata Scientiae 11 (July 13, 2020): e3206. http://dx.doi.org/10.14295/cs.v11i0.3206.
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This study aimed to evaluate the interference of bagging materials on the incidence of insect larvae and the physical and chemical quality of the guava cv. Paluma in an organic system. The experimental design was in randomized blocks with seven treatments and four replications of 25 fruits each. The bagging materials (treatments) were: nonwoven fabric (TNT), transparent plastic bag, white plastic bag, parchment paper, kraft paper, and non-bagged fruits (control). The titratable acidity (TA), ascorbic acid, soluble solids (SS), SS/TA ratio, fresh mass, fruit diameter, fruit length, appearance, and fruit fly incidence were evaluated. Fruit bagging increased the fresh fruit mass, except the tulle bag, which did not change fruit diameter but increased fruit length. There was a high incidence of fruit flies in the non-bagged fruits (100%) and in those with tulle bags (56.53%), reduced to 2.15% when using parchment paper, and reaching the absence of bored fruits when using nonwoven fabric, transparent plastic, and white plastic bags, materials that provided the highest percentages of marketable fruits. All bagging materials did not change the total titratable acidity content and the SS/TA ratio; however, all of them reduced the content of total soluble solids, except the tulle bag. Fruit bagging with nonwoven fabric and parchment paper increased the content of ascorbic acid. Fruit bagging with parchment paper, plastic bag, and nonwoven fabric are efficient in the organic production of guavas for preventing the infection by insect larvae and maintaining the physical and chemical quality of the fruit.
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Reis, Fabrício de Oliveira, José Ribamar Gusmão Araujo, Heder Braun, Augusto César Vieira Neves Junior, and Anna Paula A. Pereira. "Fruit quality of a traditional pineapple cultivar (Turiaçu) compared to the most popular cultivar (Pérola) in Brazil." APRIL 2019 13, (04) 2019 (April 20, 2019): 546–51. http://dx.doi.org/10.21475/ajcs.19.13.04.p1452.
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Turiaçu is a traditional pineapple cultivar in the state of Maranhão, Brazil, and its fruits have high potential for the fresh fruit market due to consumer acceptance. This cultivar is in the process of domestication, but information on the quality of its fruits and their standards for marketing is scarce. The objective of this study was to evaluate the biometric and chemical characteristics of the Turiaçu pineapple cultivar and the Pérola cultivar, which are grown in the main pineapple producing areas—Turiaçu, and São Domingos do Maranhão—in the state of Maranhão. The fruits were harvested at the green stage to evaluate the following biometric characteristics: fruit weight, infructescence weight, pulp yield, crown, peel and total residues, and base to apex diameter ratio; and the following chemical characteristics—total soluble solids (TSS), total titratable acidity (TTA), and TSS to TTA chemical ratio. The Turiaçu cultivar presented higher fruit and infructescence weights, more cylindrical fruits, and pulp with higher TSS concentration and less acidity, compared to the Pérola cultivar. Fruits of the Turiaçu cultivar had more desirable biometric and chemical qualities for the consumer market— they were large, cylindrical, sweet, and with low acidity—, compared to those of the Pérola cultivar.
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Goldoni, Jonas, Clevison Luiz Giacobbo, Leandro Galon, Caroline Zarzzeka, Alison Uberti, and Adriana Lugaresi. "Physicochemical characterization of fruits of Campomanesia guazumifolia (Cambess.) O. Berg (Myrtaceae)." Acta Scientiarum. Biological Sciences 41 (November 1, 2019): e45923. http://dx.doi.org/10.4025/actascibiolsci.v41i1.45923.
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Belonging to the family Myrtaceae, ‘sete capotes’ is a plant native to the Atlantic Forest biome. It produces yellow-green fruits between February and May. Although used for consumption by local populations, studies of the fruit are rare. The present work aimed at characterize the fruit in terms of physicochemical properties. We quantified mass, volume, moisture, pulp yield, pH, titratable acidity, soluble solids/titratable acidity, proteins, lipids, total sugars, reducing sugars, ash, macronutrients, micronutrients, pectin, vitamin C and phenolic compounds. Compared with commercial fruits and other native fruit trees, sete capotes is unusual for its pulp yield, vitamin C levels, total phenolic compound content, protein levels, calcium content, potassium levels and iron content. Through the results it is verified of the fruit as a functional food, mainly because of its nutritive content and because of its bioactive compounds. Our data emphasize the importance of study of the constituents of native flora.
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Serrano, M., M. T. Pretel, M. A. Botella, and A. Amorós. "Physicochemical Changes during Date Ripening Related to Ethylene Production." Food Science and Technology International 7, no. 1 (February 2001): 31–36. http://dx.doi.org/10.1106/y6md-jjdh-lt0p-y9ae.
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Some physicochemical parameters related to ripening and their relationship with ethylene were studied in date fruits ( Phoenix dactyliferaL. type Negros). Dates were harvested and classified into sixteen ripening stages according to their color, ranging from yellow-greenish to dark brown. Fruit firmness decreased through the different ripening stages, while the ripening index, expressed as the relation between soluble solids and acidity, increased. The greatest loss of fruit firmness correlated with the greatest increases in both polygalacturonase and •-galactosidase activities. In early ripening stages, a small peak in ethylene production was detected, followed by a peak in respiration rate, suggesting that a date could be considered as a climacteric fruit, with the plant hormone ethylene being responsible for changes in color, fruit firmness, soluble solids content and acidity.
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El-Shiekh, Ahmed F., and David H. Picha. "EFFECT OF CONTROLLED ATMOSPHERE STORAGE ON PEACH QUALITY." HortScience 25, no. 8 (August 1990): 854f—854. http://dx.doi.org/10.21273/hortsci.25.8.854f.
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Peaches stored in air for 40 days at OC developed severe internal breakdown and poor quality after transferring them to 20C to ripen. Comparable fruit stored under controlled atmosphere (1% O2 + 5% CO2) and then ripened at 20C had no breakdown and retained good quality. Fruit stored under CA had less reducing sugars but more sucrose than air stored fruit. Fruit pH increased and titratable acidity decreased over a 40 day storage period. Citric acid increased slightly while malic acid decreased during storage. Little or no differences in overall acidity and individual organic acids existed between CA and air storage. Little or no change in individual phenolic acid content occurred during storage or between CA and air storage. Internal color darkened and became redder with storage. CA stored fruit was significantly firmer than air stored fruit. Sensory evaluation indicated CA stored fruit was more acidic, sweeter, and had better overall flavor than air stored fruit.
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Munaretto, Luana Marcele, Renato V. Botelho, Juliano Tadeu V. Resende, Kélin Schwarz, and Alessandro Jefferson Sato. "Productivity and quality of organic strawberries pre-harvest treated with silicon." Horticultura Brasileira 36, no. 1 (March 2018): 40–46. http://dx.doi.org/10.1590/s0102-053620180107.
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ABSTRACT Mineral nutrients have important role in plant metabolism, acting on specific vital metabolic pathways for the cell. Among the nutrients, we highlight silicon (Si), for promoting growth, improving post-harvest quality and plant productivity, as well as being able to induce resistance to pest and disease. In this sense, this study aimed to evaluate the productivity and post-harvest quality of strawberry fruits cultivars Aromas and Albion cultivated in organic system with four doses of foliar applications of SiO2 in pre-harvest (0, 5, 10, 15 g L-1), and refrigerated storage (8 days under refrigeration and 1 day at room temperature). The valuated traits were: mass loss, fruit mass, productivity, fruit firmness, soluble solids, titratable acidity, total phenolics, total anthocyanins, ascorbic acid and soluble solids titratable acidity ratio. The cultivar Aromas presented higher productivity per area (33.05 t ha-1), and more fruits per plot (479.42); however, higher average fruit mass was obtained in cultivar Albion (24.44 g), presenting better-quality fruits for fresh market. Soluble solids content, SS/TA ratio and ascorbic acid content were not influenced by silicon doses, however, refrigeration during 8 days and 1 day at room temperature provided reduction of fruit firmness, titratable acidity and, ascorbic acid content and increased soluble solids content and SS/TA ratio. Refrigeration attenuated significant reductions in anthocyanin content and, in addition, foliar silicon application promoted higher levels of anthocyanins in the fruits of both strawberry cultivars, increasing with the applied dose. The application of silicon was also efficient in maintaining fruit firmness of both cultivars.
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Khosravi, Fereshteh, Mahdyeh Khosravi, and Elnaz Pourseyedi. "Effect of nano zeolite and potassium permanganate on shelf life and quality of cut apple." International Journal of Life Sciences 9, no. 2 (February 10, 2015): 55–60. http://dx.doi.org/10.3126/ijls.v9i2.12050.
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In the present study the extended storage life of cut apples (Red Delicious) examined using nano zeolite particles and potassium permanganate. Titratable acidity, total soluble solids, pH and weight loss was measured .Visual observations of fruits during storage were investigated. The results showed that pH, soluble solids and fruit weight loss has increased during storage. The acidity of fruits stored with nano zeolite was less decreased as compared with potassium permanganate. The growth of moulds on preserved fruit with nano zeolite was much less after 10 days of storage as compared with potassium permanganate.DOI: http://dx.doi.org/10.3126/ijls.v9i2.12050 International Journal of Life Sciences 9 (2) : 2015; 55-60
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Jevremovic, Darko, Aleksandar Leposavic, Nemanja Miletic, Bojana Vasilijevic, Branko Popovic, Olga Mitrovic, and Mira Milinkovic. "Impact of raspberry leaf blotch emaravirus on red raspberry ‘Willamette’ fruits." Pesticidi i fitomedicina 37, no. 1 (2022): 1–7. http://dx.doi.org/10.2298/pif2201001j.
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Raspberry leaf blotch emaravirus (RLBV) has become established in many Serbian raspberry orchards as the most prevalent virus of raspberries in the country. The aim of this study was to evaluate the impact of RLBV on the red raspberry ?Willamette? variety. A trial was conducted in four raspberry orchards located in Western Serbia. Fruits from RLBVinfected and uninfected canes were analyzed for fruit size (fruit length, width, height, shape, and weight), soluble solids content, pH, titratable acidity, total sugars, and total phenolic and anthocyanin contents. The results of the study confirmed that RLBV significantly decreases fruit size and weight (9.15-27.49%) of ?Willamette? fruits. Soluble solids content was higher in infected fruits (1.55-7.39%), but the increase was not significant. RLBV did not cause significant changes in titratable acidity of raspberry juice, pH or total sugars content. Total phenolic and anthocyanin contents were higher in fruits of RLBV-infected plants in two out of four locations.
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Liguori, Giorgia, Giuseppe Greco, Raimondo Gaglio, Luca Settanni, Paolo Inglese, and Alessio Allegra. "Influence of Cactus Pear Mucilage-Based Edible Coating on Marketability and Edibility Parameters of Minimally Processed Loquat Fruits." Agronomy 12, no. 9 (September 7, 2022): 2120. http://dx.doi.org/10.3390/agronomy12092120.
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Loquat fruit, popular all over the world for its mild, subacid, and sweet taste, has been classified as a non-climacteric fruit with a very short postharvest life. The fruit decays quickly after harvest, and losses in titratable acidity, taste, and juiciness, and internal browning occurs rapidly during shelf life. The aim of our study was to assess the effects of cactus pear mucilage-based coating on quality, nutraceutical value, microbiological growth, and sensorial parameters of minimally processed white-flesh Martorana and orange-red-flesh Gigante Rossa loquat fruits during cold storage. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by coloring, firmness, total soluble solids content, titratable acidity, ascorbic acid, antioxidant activity, total phenols, and total carotenoids content. Our data showed a significant effect of mucilage coating on preserving quality, nutraceutical value, sensorial parameters, and improving postharvest life of minimally processed loquat fruits. Furthermore, coated fruits showed a significantly lower microbiological growth than uncoated loquat fruits during the cold storage period. Our study suggests that minimally processing coated loquat fruit could allow producers to also sell to the market loquat fruits that present large spotted areas in the epicarp, which are usually considered unmarketable.
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Jivan, C., and F. Sala. "Relationship between tree nutritional status and apple quality." Horticultural Science 41, No. 1 (March 13, 2014): 1–9. http://dx.doi.org/10.17221/152/2013-hortsci.
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Development of prediction models for the quality of apples is useful in guiding fruit tree nutrition and in optimising fruit management. The interrelationships between the leaf nutrient contents and some fruit quality indices were studied in five apple cultivars – Generos, Florina, Delicios de Voinesti, Jonathan and Pionier. Highly significant relationships between N and Fe contents (R<sup>2</sup> = 0.734; P < 0.01) and between Cu and K (R<sup>2</sup> = 0.702; P < 0.01) were found. Acidity was negatively correlated with soluble solids content in the cvs Generos, Delicios de Voinesti and Jonathan, whereas the respective correlation in the apple cv. Pionier was positive. In cv. Florina fruits no significant correlation was found between acidity and soluble solids content. Among macroelements, nitrogen had a considerable contribution to fruit acidity and this allows to predict this index with a high degree of safety (R<sup>2</sup> = 0.690; RMSEP<sub>N</sub> = 0.105). Microelements have a lower contribution to acidity and a higher one to the sugar accumulation; in case of Zn are R<sup>2</sup> = 0.809; RMSEP<sub>Zn</sub> = 4.250.
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Castillo-Ruiz, Francisco J., Francisco Jiménez-Jiménez, Gregorio L. Blanco-Roldán, Rafael R. Sola-Guirado, Juan Agüera-Vega, and Sergio Castro-Garcia. "Analysis of fruit and oil quantity and quality distribution in high-density olive trees in order to improve the mechanical harvesting process." Spanish Journal of Agricultural Research 13, no. 2 (May 29, 2015): e0209. http://dx.doi.org/10.5424/sjar/2015132-6513.
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<p>Olive fruit production and oil quality distribution with respect to canopy distribution are important criteria for selection and improvement of mechanical harvesting methods. Tests were performed in a high-density olive orchard (<em>Olea europea</em> L., cv. Arbequina) in southern Spain. Fruit distribution, fruit properties and oil parameters were measured by taken separate samples for each canopy location and tree. Results showed a high percentage of fruits and oil located in the middle-outer and upper canopy, representing more than 60% of total production. The position of these fruits along with their higher weight per fruit, maturity index and polyphenol content make them the target for all mechanical harvesting systems. The fruits from the lower canopy represented close to 30% of fruit and oil production, however, the mechanical harvesting of these fruits is inefficient for mechanical harvesting systems. Whether these fruits cannot be properly harvested, enhance tree training to raise their position is recommended. Fruits located inside the canopy are not a target location for mechanical harvesting systems as they were a small percentage of the total fruit (<10%). Significant differences were found for polyphenol content with respect to canopy height, although this was not the case with acidity. In addition, the ripening index did not influence polyphenol content and acidity values within the canopy. Fruit production, properties and oil quality varied depending on fruit canopy position. Thus harvesting systems may be targeted at maximize harvesting efficiency including an adequate tree training system adapted to the harvesting system.</p>
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Yadav, Dinesh K., Yogendra K. Meena, Parvati Deewan, and Deepak Gupta. "Effect of Foliar Application of Micronutrients on Yield and Quality of Pomegranate." International Journal of Bio-resource and Stress Management 13, no. 9 (September 30, 2022): 914–20. http://dx.doi.org/10.23910/1.2022.2733.
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An experiment was conducted to evaluate the response to the foliar application of micro nutrient viz. iron, zinc and boron in single or in different combination on pomegranate in randomized block design with nine treatments and four replications during the mrig bhahar season kharif (June–July flowering time, 2016, 2017 and 2018) at Agriculture Research sub–Station Gonera Kotputli, Jaipur. Rajasthan, India. A perusal pooled data indicated that the different treatments of micronutrients application in pomegranate had significant effect on growth, yield and quality of pomegranate. The micronutrients spraying resulted in higher yield due to increased growth, better flowering and higher fruit set. The early initiation of flowering (44.8 Days), highest fruit set (52.66%), highest number of fruits plant-1 (87.37 fruit plant-1), yield of fruit (20.37 kg plant-1), B:C ratio (2.99), less fruit cracking (3.82%), high TSS (14.83%), low acidity (0.91 %), high TSS/ acid ratio (16.39) and low fruit drop (0.56 %) were observed under spray of ferrous sulphate @ 0.5%+zinc sulphate @ 0.5%+borax @ 0.4% (T8). Whereas control condition T1 late initiation of flowering (49 days), lowest fruit set (42.61%), lowest number of fruits plant-1 (69.75 fruit plant-1), yield of fruit (14.33 kg plant-1), B:C ratio (2.13), high fruit cracking (15.36 %), low TSS (13.45 %), higher acidity (1.48 %), low TSS/ acid ratio (9.09) and higher fruit drop (2.04 %) was recorded.
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Zambrano, Judith, Sagrario Briceño, Lidis Pacheco, and Clara Méndez. "Some Ripening Changes during Storage and Ripening in Wax-coated Mangoes." HortScience 30, no. 4 (July 1995): 814E—814. http://dx.doi.org/10.21273/hortsci.30.4.814e.
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`Palmer' and `Keitt' mangoes (Mangifera indica L.) were treated with two commercial wax coatings. The fruit were placed in 20-liter plastic containers, stored at 5C, and 85% to 95% relative humidity. Fruit were dipped fully in 1% aqueous suspensions of Pro-long and Primafresh C (original concentration) and analyzed at 2-day intervals for 18 days, with day 0 being 24 h after harvest. The following parameters were monitored: peel and pulp color (L*, chroma, and hue), fresh weight loss, total soluble solids, and titratable acidity. Both waxes reduced the rate of loss fresh weight of mangoes as compared with uncoated fruit. No differences were found for titratable acidity and total soluble solids. Waxed fruit were lighter (higher L* values) and less intense (lower chroma values) in color than control fruits.
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Kilic, Neslihan, Aysegul Burgut, Muhammet Ali Gündesli, Gozde Nogay, Sezai Ercisli, Nesibe Ebru Kafkas, Halina Ekiert, Hosam O. Elansary, and Agnieszka Szopa. "The Effect of Organic, Inorganic Fertilizers and Their Combinations on Fruit Quality Parameters in Strawberry." Horticulturae 7, no. 10 (October 2, 2021): 354. http://dx.doi.org/10.3390/horticulturae7100354.
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Strawberry (Fragaria × ananassa Duch.) is widely grown and highly appreciated by consumers around the world for its delicious, soft, and highly nutritious fruits. Turkey is one of the most important strawberry producers in the world. Strawberry cultivation in Turkey typically involves the use of chemical fertilizers and more recently organic and organic + chemical fertilizers have been started to use in commercial production to produce healthier fruits. Therefore, in this study, we investigated the effect of organic, chemical, and organic + chemical fertilizer treatments in strawberry (cvs. ‘Albion’, ‘San Andreas’ and ‘Monterey’) fruit quality parameters including fruit color (L*, a*, b*, C and h°) parameters, soluble solids content, total acidity, fruit firmness, vitamin C, specific sugars and organic acids. Results showed that in particular fruit color parameters, soluble solid content (SSC), total acidity, fruit firmness, and vitamin C (L-Ascorbic acid) in fruits of three strawberry cultivars were significantly affected by different fertilizer applications (p < 0.05). Compared with conventional chemical fertilizer treatment, the organic fertilizer treatment produced fruit with significantly higher contents of SSC and glucose but decreased fruit firmness and vitamin C. Organic fertilizer also gave more intense colored strawberry fruits with high Chroma values (47,948 in organic fertilizer application and 39,644 and 39,931 in organic + chemical fertilizer and chemical fertilizer, respectively). Citric acid was identified to be the predominant organic acid in strawberry fruits but treatments were found insignificant on citric acid content.
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Ohoke, Francis O., and Dorathy C. Nwokonkwo. "Production, Chemical Properties and Sensory evaluation of Wine from blends of Gaper(Vitis vinifera) fruit, Pawpaw(Carica papaya) fruit and Tiger nut (Cyperus esculentus)tuber." International Journal of ChemTech Research 12, no. 6 (2019): 17–27. http://dx.doi.org/10.20902/ijctr.2019.120603.
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Production of wine from sources other than grapes encourages wine makers as much as availability of different styles of wine. Pawpaw (Carica papaya ) is a tropical fruit commonly known for its nutritional and phytochemical values.Tiger nut (Cyperus esculentus) is a high-yielding, readilyavailable tuber which has lots of dietary and medicinal values. In this study, wine was produced from different blends of juice from grape (Vitis vinifera) fruit, pawpaw fruit and tiger nut tubers; and the quality of the wine evaluated. Healthy fruits and tiger nut obtained from a market in Ebonyi State, Nigeria were washed with clean water and ground with an electric blender until a homogenous pulp was obtained. Water (100cm3 ) was added to equal amount of each pulp and the mixture was filtered using a muslin cloth to obtain the juice. A solution of sugar in water (200g in 70cm3 ), 0.90g of Saccharomyces cerevisiae, ammonium phosphate (0.60g) and potassium phosphate (0.60g) were added and the mixture was allowed to ferment for 6 days (primary fermentation). The temperature, pH, specific gravity, total titrable acidity, and sugar level of the sample were determined after every 12 h. The wine was racked and allowed to ferment for 14 days (secondary fermentation). It was then left to clarify for three months. The clarified wine was left to mature for 6 months before the final physico-chemical and sensory evaluation were carried out. The results of the analysis revealed that the temperature of all the wine samples was 28.0oC. Grape and pawpaw wine had pH of 3.70, alcohol content of 17.00%, total acidity of 0.86% residual acidity of 0.32%, volatile acidity of 0.54% and specific gravity of 0.9776. Pawpaw and tiger nut wine had pH of 3.95 alcohol content of 16.06%, total acidity of 0.59%, residual acidity of 0.14%, volatile acidity of 0.255 and specific gravity of 0.9810. Grape, pawpaw and tiger nut wine had pH of 3.78, alcohol content of 17 81% total acidity of 0.72%, residual acidity of 0.30%, volatile acidity of 0.51% and specific gravity of 0.9760. Grape and tiger nut wine had pH of 3.90, alcohol content of 18.65% total acidity of 0.78%, residual acidity of 0.30%, volatile acidity of 0.48% and specific gravity of 0.9745.Although these values were comparable to those reported of good fruit wines, the highest alcohol content was obtained from a blend of grape and tiger nut juice. The sensory evaluation revealed that the attributes of the wines were acceptable to the majority of the respondents
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Oliveira, Alexandre Passos, Pryanka Thuyra Nascimento Fontes, and Luiz Fernando Ganassali de Oliveira Junior. "Qualidade de frutos de mangabeira de diferentes estágios de maturação tratados com CaCl2." Research, Society and Development 10, no. 3 (March 12, 2021): e21010313340. http://dx.doi.org/10.33448/rsd-v10i3.13340.
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Hancornia speciosa is a fruit tree, popularly known as mangabeiras. The mangaba, fruits of this tree, are quite appreciated for their organoleptic characteristics. Because it is a climacteric fruit, this fruit has very high perishability. The use of products that extend the useful life is necessary. Calcium chloride (CaCl2) has been shown to be an alternative in post-harvest because it promotes few changes in fruit quality and increases the storage period. Thus, the objective of this work was to evaluate quality attributes of mangaba fruits in two stages of maturation, 'Immature' and 'Mature', submitted to CaCl2 application, in four storage times (0, 2, 4 and 6 days) under ambient atmosphere. During the experiment, the loss of fresh weight, color, pH, titratable acidity, soluble solids and SS/TA ratio were evaluated. It was verified that the 'mature' fruits showed a higher acidity and soluble solids content, even with the application of CaCl2, the difference that the loss with the application of CaCl2 was smaller. Unlike '‘Immature’ and ‘Immature’ fruits with CaCl2 in which these characteristics were acquired as the experiment was conducted, in addition to presenting lower values for weight loss, pH and color.
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Emongor, V. E., and G. Ramagonono. "Storage Temperature Influences Postharvest Quality of Wild Plum (Ximmenia Americana L.) Fruit." Ghana Journal of Science 60, no. 2 (December 31, 2019): 1–10. http://dx.doi.org/10.4314/gjs.v60i2.1.
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Wild plum has many medicinal, therapeutic and nutritive uses, but its fruits are collected in the wild and less researched. The aim of this study was to evaluate the effects of storage temperature on postharvest fruit quality of wild plum. The fruits of wild plum were subjected to different storage treatments at 0, 5, 10 and 15 ± 1°C in a completely randomized design. The results showed that as storage temperature decreased below 15°C, the incidence and severity of chilling injury significantly (p<0.05) increased. As storage temperature increased from 0 to 15°C fruit titratable acidity (TTA) and vitamin C content significantly (p< 0.05) decreased, but juice pH, soluble solids content (SSC) and weight loss significantly (p< 0.05) increased. The decrease in TTA and vitamin C content, and increase in SSC and juice pH was attributed to fruit ripening. The increase in fruit weight loss was attributed to higher transpiration and respiration. It was concluded that to extend the storage-life and marketing period of wild plum fruits, the fruits should be stored at 15°C and 90-95% RH.
Keywords: Ximenia americana, Chilling injury and incidence, Vitamin C, Soluble solids content, Acidity
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Silva, Roberto Lustosa, Ítalo Herbert Lucena Cavalcante, Karla Dos Santos Melo de Sousa, Cristiane Xavier Galhardo, Elisson Alves Santana, and Deisiele Diniz Lima. "Qualidade do maracujá amarelo fertirrigado com nitrogênio e substâncias húmicas." Comunicata Scientiae 6, no. 4 (December 29, 2015): 479. http://dx.doi.org/10.14295/cs.v6i4.1701.
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The quality of yellow passion fruits is affected by genetic and exogenous factors like climate, soil and agricultural practices such as fertilizing and irrigation. Thus, an experiment was developed from February to December 2013 to evaluate the effect of nitrogen fertigation and humic substances on physical and chemical quality of yellow passion fruits. The experimental design used was in complete blocks design with subdivided plots with N rates (180, 200, 260, 330 and 350 kg ha-1 year-1) in parcels and application of humic substances (with and without) in sub-parcels, with five repetitions of six plants. At 210 days after transplanting all fruits were harvested and conducted to the laboratory for evaluation of fruit mass, longitudinal and transversal fruit diameter, skin thickness, pulp percentage, pulp pH, vitamin C, soluble solids, titratable acidity, and soluble solids/titratable acidity ratio. Fruits produced, independently of the treatment, are adequate for consumption as in natura or processed fruit. It is possible to recommend a dose of 260 kg ha-1 of N without humic substances for production of good quality yellow passion fruits.
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Nóbrega, Daiane da Silva, Ana Clara Nunes Mendes, José Ricardo Peixoto, Michelle Souza Vilela, Fábio Gelape Faleiro, Ernandes Rodrigues Alencar, Ricardo Carmona, and Rosa Maria de Deus Sousa. "Fruit quality of wild, sweet and yellow passion fruit genotypes in Distrito Federal, Brazil." Bioscience Journal 37 (October 28, 2021): e37064. http://dx.doi.org/10.14393/bj-v37n0a2021-48203.
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Despite the importance of passion fruit for the Brazilian fruit market, there are still many agronomic and fruit quality problems to be solved, in order to increase this crop performance. The objective of this study was to evaluate the quality of twelve genotypes of wild, sweet and yellow passion fruit, aiming to identify promising materials considering fruit quality, in Federal District, Brazil. An experiment was carried out at the Água Limpa Farm of the Universidade de Brasília (UnB) from 2016 to 2018, in a randomized block design, with 12 treatments, 4 replicates and 6 plants/plot. At the harvesting time, six fruits per plot were randomly collected for the following physicochemical analysis: fruit mass, pulp mass with and without seeds, length/longitudinal diameter, width/transverse diameter, length/width ratio, husk thickness, predominant color of the pulp (L*, C*, h*), number of seeds, seed size, total soluble solids content, total titratable acidity, total soluble solids/total titratable acidity ratio and pH. High heritability values and relation of genetic/environment variation coefficients ratio were observed for most of the characteristics evaluated. The genotypes of yellow passion fruit MAR20#21 P2 x FB 200 P1 R2 and MAR20#19 ROXO R4 x ECRAM P3 R3 showed the best characteristics of fruit mass and pulp mass with seed. All the genotypes studied showed values of total soluble solids above 11ºBrix. Positive and significant correlation was observed between fruit mass and length/width ratio, indicating that oblong fruits have higher fruit mass.
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Drake, S. R., and E. M. Kupferman. "SWEET CHERRY QUALITY AFTER STORAGE IN MODIFIED ATMOSPHERE PACKAGING." HortScience 25, no. 9 (September 1990): 1080f—1080. http://dx.doi.org/10.21273/hortsci.25.9.1080f.
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Modified Atmosphere Packaging (MAP) in combination with temperature control were investigated for qualify enhancement of sweet cherries (Prunus avium L.). `Bing', `Lambert' and `Rainier' cherries (1 kg/pkg/rep) were wrapped in 1 of 3 different MAP films (5,303; 8,900 and 11,286 cc/sq M/24 hrs of O2 and stored at 0 or 4 C for 3 weeks. Post-storage evaluations included both fruit and stem color, fruit firmness, weight loss, soluble solids, titratable acidity, bruising and pitting valuations, respiration rates and visual assessment. MAP films helped maintain fruit and stem color, and fruit firmness, Whereas weight loss and bruising were reduced. Visual assessment was best with fruit in MAP film packages, There was little change in soluble solids and titratable acidity among fruit in the different MAP films. Control (unwrapped) fruit had considerably higher soluble solids and titratable acidity than wrapped fruit. This difference in soluble solids and titratable acidity between control and MAP fruit was associated with a considerable weight loss in the control fruit. Respiration rates of the fruit varied among the different MAP films and was cuitivar dependent. Fruit stored at 0 C had better quality after 3 weeks of storage than fruit stored at 4 C.
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Inam, AKMS, MM Hossain, AA Siddiqui, and M. Easdani. "Studies on the Development of Mixed Fruit Marmalade." Journal of Environmental Science and Natural Resources 5, no. 2 (April 30, 2013): 315–22. http://dx.doi.org/10.3329/jesnr.v5i2.14836.
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This study reports on processing of mixed fruit marmalades from malta, mango and pineapple juices at different ratios. Sensory attributes and storage studies of the mixed fruit marmalades were also evaluated. The fresh and fully mature fruits were used for this experiment. Chemical characteristics such as moisture, ash, acidity, pH, vitamin C, sugar and total soluble solids (TSS) of fruit juices and mixed fruit marmalades were determined. Variations in chemical constituents were observed among the juice and marmalade samples. S1 sample was found best of all samples with respect to chemical composition. The analysis of chemical composition of S1 sample (malta juice: mango juice: pine-apple juice=2:1:1) was found as: moisture 27.71%, ash 0.16%, TSS 67.5%, total sugar 66.2%, acidity 0.90% and pH 2.8. On the basis of sensory evaluation the S1 sample was the most acceptable among others in terms of color, flavor, texture and overall acceptability. Storage study was conducted on the mixed fruit marmalades for six months at room temperature (23-30°C) and relative humidity 80 to 85%. It was observed that TSS, pH and acidity of mixed fruit marmalades did not show any remarkable changes. Color and flavor were acceptable throughout six months of storage period. After six month of storage period small amount of mould and bacterial attack was observed in marmalade samples. The microbial count was low due to high acidity and proper storage of the samples. The microbial contamination was very low in sample S1 than other samples due to its highest acidity.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14836 J. Environ. Sci. & Natural Resources, 5(2): 315-322 2012
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Purwandari, Umi, Mojiono Mojiono, Ninik Wulandari K. Putri, Miftakhul Efendi, and Alfan Wijaya. "Storage Stability of Additive-free Salacca sp. Fruit Leather." Indonesian Journal of Agricultural Research 1, no. 3 (February 19, 2019): 260–68. http://dx.doi.org/10.32734/injar.v1i3.495.
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We developed additive-free fruit leather made from snake fruit (Salacca sp.), one of the exotic fruits of Madura, Indonesia. Mature snake fruit variety native of Bangkalan Regency was peeled, the seed was discarded, and flesh was blanched for 5 minutes, cooled and then crushed in an electric blender to form a smooth slurry. The slurry was then cooked until thick, spread onto a flat surface, and then dried in an oven at 60°C until dry. Fruit leather with a water content of around 10% was kept in aluminium foil or polypropylene plastic bag at 25 and 35°C for 3 weeks. Every week, fruit leather was examined for tensile strength, water activity, colour (L, a b*values), and titratable acidity. Sensory analysis was performed using ten semi-trained panellists to score hardness, chewiness, sweetness, astringency, aroma, shininess, and cohesiveness. Results indicated that tensile strength apparently increased during storage. Polypropylene bag showed lower water activity and value, but higher titratable acidity of fruit leather. Storage time increased water activity, titratable acidity, but reduced all colour parameters. Higher storage temperature led to higher L and b values. On the contrary, sensory analysis results indicated the limited effect of factors studied. The shininess of fruit leather reduced with the progress of storage, and cohesiveness increased in the first week of storage only, followed by constant reduce towards the storage time. Astringency in snake fruit is a limiting factor. However, snake fruit leather showed moderate level (4.6 out of 9 score) of astringency.
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Little, Catherine M., Peggy L. Dixon, Tom W. Chapman, and N. Kirk Hillier. "Role of fruit characters and colour on host selection of boreal fruits and berries by Drosophila suzukii (Diptera: Drosophilidae)." Canadian Entomologist 152, no. 4 (February 27, 2020): 546–62. http://dx.doi.org/10.4039/tce.2020.1.
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AbstractContinued range expansion of Drosophila suzukii (Matsumura) (Diptera: Drosophilidae) is exposing new species of soft fruits and berries to potential infestation. Our understanding of cues that drive host-finding and selection in this highly polyphagous pest insect is still incomplete. Fruit firmness influences host choice behaviour by limiting suitability for oviposition and larval development. Other factors such as fruit sweetness and acidity act as cues for fruit ripening. Here we assess the role of these cues and fruit colour on host selection. We demonstrate that the use of objective and nonanthropocentric methods of quantifying colour in studies of colour preference is critical to understanding the cues evoking responses from insects. Acidity but not sweetness increased D. suzukii attraction and larval success. Differences in D. suzukii attraction were most strongly correlated with short-wavelength reflectance (blue, cyan, and green (470–560 nm)). Growers could select for fruit varieties with relatively higher reflectance values upon maturity to reduce susceptibility to D. suzukii.
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Gomes, Francielly R., Pedro H. M. de Souza, Marcelo M. Costa, Darly G. de Sena-Júnior, Ana L. P. Souza, Victória M. Azevedo, Luciana C. Carneiro, Simério C. S. Cruz, Claudio H. M. da Costa, and Danielle F. P. da Silva. "Quality of the Pulp of Passion Fruit Produced in the Brazilian Savanna." Journal of Agricultural Science 11, no. 4 (March 15, 2019): 470. http://dx.doi.org/10.5539/jas.v11n4p470.
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Because it is a species of tropical climate, the passion fruit is distributed widely in South America, mainly in Brazil. Its cultivation represents approximately 95% of the commercial orchards of the country, nevertheless, it presents productivity below its productive potential, being necessary to obtain cultivars adapted to the climate of the regions of culture. The objective of this work was to evaluate the quality of the fruit pulp of yellow passion fruit produced in Jataí-GO as well as the correlations between some physical and chemical characteristics. The fruits were collected in an experimental orchard and sectioned transversely to obtain the pulp. The characteristics of acidity, vitamin C content, soluble solids content, soluble solids/acidity ratio (Ratio), and pulp color parameters were evaluated through the coordinates L*, a*, b*, C* and h* of yellow passion fruit and of the cultivar FB 200. Data were analyzed by means of analysis of variance and Pearson’s correlation at 5% of significance with the aid of the statistical program Rbio. It is concluded that the characteristics of the fruits of the cultivar FB200 differed from the fruits of yellow passion fruit and that these characteristics correlated significantly and positively.
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Syahirah, Atikah Nur, and Riska Cahyati. "Electric Energy Potential from Pineapples and Potatoes." Indonesian Journal of Chemical Science and Technology (IJCST) 4, no. 2 (August 23, 2021): 61. http://dx.doi.org/10.24114/ijcst.v4i2.27597.
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Basically, the voltage can be obtained from various sources, including fruit. Fruit is often used as food, drink and a source of vitamins for the body's defense system. It turns out that it has the ability to generate electricity, especially for fruit that has a high acidity level. The acidity in some types of fruit is able to generate electricity because it is electrolyte. Fruits which contain mineral acids in the form of hydrochloric acid and citric acid, are strong electrolytes that break down completely into ions in a water solution. Besides having acid, fruits also contain a lot of water, so that when two different metals are immersed, the fruit solution will create a potential difference between the metal and water so that there is an electrode potential that can generate electric current as well. The purpose of making a rough draft of this practicum is to prove the existence of electrical energy in pineapples and potatoes. In this experiment, it has been proven that pineapples and potatoes can produce an electric current, indicated by the presence of a voltage when measured by a voltmeter.
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Julianti, Elisa. "Pengaruh Tingkat Kematangan dan Suhu Penyimpanan Terhadap Mutu Buah Terong Belanda (Cyphomandra betacea)." Jurnal Hortikultura Indonesia 2, no. 1 (February 23, 2012): 14. http://dx.doi.org/10.29244/jhi.2.1.14-20.
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<p>Tamarillo is a perishable fruit. To ensure the highest fruit quality tamarillos must be harvested at an appropriate stage of maturity. In the present study, effects of maturity stage and storage temperature on the physical and chemical characteristics of tamarillo were determined. The fruits were harvested at three stages i.e. immature, mature, and ripe and kept in cold storage at 10 oC and at ambient conditions (28±2 oC) for a period of 15 days. The fruits were evaluated for quality variables at harvest and after 5, 10 and 15 days of storage. During investigation period fruit quality variables changed according to stage of harvest. An increase in weight loss, total soluble solid (TSS) was observed with the advancement of maturity stages and storage period. In contrast, vitamin C content and titratable acidity followed a linear decline with storage and advancement of maturity stages. Fruits harvested at optimum stage retained maximum TSS, titratable acidity and sensory quality (color, flavor and texture) score during storage of 10 days at ambient and 15 days at cold temperature.</p><p><br />Key words : Tamarillo, maturity stage, storage, fruit quality</p>
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Zatylny, A. M., W. D. Ziehl, and R. G. St-Pierre. "Physicochemical properties of fruit of 16 saskatoon (Amelanchier alnifolia Nutt.) cultivars." Canadian Journal of Plant Science 85, no. 4 (October 1, 2005): 933–38. http://dx.doi.org/10.4141/p04-065.
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Physicochemical properties were assessed for the fruit of 16 saskatoon (Amelanchier alnifolia Nutt.) cultivars harvested in 1998–2000 from replicated trials at two sites (Saskatoon and Moonlake, SK). The cultivars included Bluff, Buffalo, Elizabeth (at Saskatoon only), Forestburg, Honeywood, JB30, Martin, Nelson, Northline, PAR 90, Parkhill, Pearson II, Pembina, Smoky, Success, and Thiessen. Fruit weight and total solids, soluble solids, pH, titratable acidity, anthocyanin content, and colour characteristics of the fruit juice extracts were measured. Fruit of Martin, Thiessen and PAR 90 had the highest fruit weights (mean = 1.63 g), and Success and Bluff the lowest (mean = 0.79 g). Total and soluble solids contents ranged among cultivars from 19.9% and 14.0 °Brix, respectively, for JB30, to 27.9% and 20.1 °Brix, respectively, for Pembina. Fruit pH ranged from 3.65 for Nelson to 4.18 for Parkhill and Smoky. Fruit of Nelson had a titratable acidity (0.63%) that was approximately twice that of Success, Pearson II, Forestburg, Honeywood, Smoky and Parkhill. The soluble solids to titratable acidity ratio (SS/TA) differed greatly among cultivars ranging from 27 for JB30 to 55 for Parkhill. The colour characteristics of the fruit juice extracts differed among cultivars in chroma and L values, but not in hue angle. Anthocyanin analysis by HPLC identified four peaks: cyanidin-3-galactoside, cyanidin-3- glucoside and two unknowns. Total fruit anthocyanin content ranged from 414 µg g-1 for Forestburg to 852 µg g-1 for Nelson. Correlations were found between anthocyanin content and fruit pH, titratable acidity, hue angle and L value. Key words: Amelanchier alnifolia, saskatoon, fruit composition, acidity, anthocyanin content