Search results for "Ripening stage"

showing 2 items of 2 documents

Analysis of pecan nut ([i]Carya illinoinensis[/i]) unsaponifiable fraction. Effect of ripening stage on phytosterols and phytostanols composition

2014

Changes in 4-desmethylsterol, 4-monomethylsterol, 4,4-dimethylsterol and phytostanol composition were quantitatively and qualitatively investigated during the ripening of three varieties of Tunisian-grown pecan nuts (Mahan, Moore and Burkett). These components have many health benefits, especially in lowering LDL-cholesterol and preventing heart disease. The phytosterol composition of whole pecan kernel was quantified by Gas Chromatography-Flame Ionisation Detection (GC-FID) and identified by Gas Chromatography-Mass Spectrometry (GC-MS). Fifteen phytosterols and one phytostanol were quantified. The greatest amount of phytosterols (2852.5 mg/100 g of oil) was detected in Mahan variety at 20 …

Nut4-DimethylsterolsCampesterol4-Desmethylsterols4Fraction (chemistry)Gas Chromatography-Mass SpectrometryAnalytical Chemistrychemistry.chemical_compoundRipening stagefood[ CHIM.OTHE ] Chemical Sciences/Other[SDV.IDA]Life Sciences [q-bio]/Food engineeringNutsPlant OilsFood scienceCaryaPecan nutsFlame IonizationPhytosterol[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringPhytosterolsCarya illinoinensisRipeningGeneral MedicineStanolsfood.foodUnsaponifiablechemistryComposition (visual arts)[CHIM.OTHE]Chemical Sciences/OtherFood Science4-Monomethylsterols
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Instrumental and sensory evaluation of eating quality of peaches and nectarines

2012

The influence of flesh firmness on consumer acceptance and its relationship with total soluble solids (TSS), titratable acidity (TTA) and sensory analysis were studied for fruits of ‘September Sun’ and ‘Sweet September’ (low acid) peach (Prunus persica (L.) Batsch), and ‘Maria Dolce’ (low acid) and ‘Venus’ nectarine (Prunus persica (L.) Batsch, var. nucipersica) cultivars. Sensory descriptors, assessed by a short-trained panel, were firmness, sweetness, sourness, aroma, acceptability. Different stages of fruit firmness did not always result in significant differences of TSS, TTA and their ratio, but the panel was able to discriminate fruit ripening stages, in terms of fruit firmness, aroma …

biologyFleshRipeningTitratable acidHorticultureSweetnessbiology.organism_classificationSensory analysisSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreePrunus persica L. ripening stage panel chemical analysis firmnessHorticulturePrunusCultivarAromaMathematics
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