Search results for "Titratable acid"
showing 10 items of 73 documents
Influence of energy drinks on enamel erosion : in vitro study using different assessment techniques
2021
Background Dental erosion has become a relevant public health problem in recent years and is related to the increase in the consumption of acidic beverages. Objective: The aim of the present study was to evaluate the erosive potential of energy drinks on dental enamel using an in vitro erosion model. Material and Methods Thirty-eight blocks of human enamel were divided into four groups: G1- TNT Energy Drink®(n=8), G2- Red Bull® (n=10), G3- Monster Energy® (n=10), and G4- Coca-Cola® (n=10) (positive control). For the chemical analysis, the pH values, titratable acidity, and buffering capacity of the beverages were measured in triplicate. For the erosive test, the specimens were immersed in t…
Effect of 1-methylcyclopropene on ripening of melting flesh peaches and nectarines
2004
Abstract 1-Methylcyclopropene (1-MCP), an ethylene action inhibitor, was applied to early season, melting flesh stone fruit to try to extend their shelf life. ‘Almog’ and ‘Oded’, two white flesh peaches, and ‘April Glow’, a yellow flesh nectarine, were tested. Application of 1-MCP was at both 20 and 0 °C for 5, 10 and 20 h and at concentrations from 0.5 to 20 μl l −1 . When treated at 0 °C the fruits were stored for 5 days before removal to 20 °C for ripening. 1-MCP slowed fruit softening in a concentration and time dependent manner, extending the period before the fruits became over-soft. The inhibition of softening was greater when fruits were treated and held at 20 °C than if they were t…
QUALITY ATTRIBUTES, PECTOLYTIC ENZYME ACTIVITIES AND PHYSIOLOGICAL CHANGES DURING POSTHARVEST RIPENING OF NECTARINE
1996
The postharvest ripening at 20C and 90-95% RHfor 10 days of 'Armking' nectarine grown in a greenhouse was investigated over two seasons. Firmness, titratable acidity, ascorbic acid, pH and maturity index were all adequate to stablish the rate ofripening. However, soluble solids content and reducing and non-reducing sugars showed no significant changes. It took about 10 days for very early ripening fruit (100 g weight and 82 N firmness) and 6 days for normal early ripening fruits (115 g weight and 46 N firmness), both harvested at preclimacteric stage, to become eating ripe (near 20 N). Total weight loss and decay after 10 days was approximately 11%. During ripening there was a temporal coin…
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms
2016
The aim of this work was to explore the use of several Mediterranean fruit juices as fermentable substrates to develop new non-dairy fermented beverages. Microbiological, chemical and sensory features of kefir-like beverages obtained after the fermentation of juices extracted from fruits cultivated in Sicily (southern Italy) with water kefir microorganisms were investigated. Results indicated that both lactic acid bacteria and yeasts were able to develop in the fruit juices tested, but the highest levels were registered with prickly pear fruit juice. All fruit juices underwent a lactic fermentation, since a lactic acid content was detected in the resulting kefir-like beverages. Except kiwif…
Chemical-physical and nutritional characteristics of mature-green and mature-ripe ‘Kensington Pride’ mango fruit cultivated in Mediterranean area dur…
2017
Introduction - Mango is a very short postharvest life climacteric fruit. Mangoes are usually harvested firm and green because they are often assigned to long transportation before reaching the market, or they are collected after color break for local markets. In both cases, temperature control is the most critical factor in fruit ripening management. The aim of this study was to investigate the quality evolution of mature-green and mature-ripe mango fruit submitted to 8°C and 90 ± 5% of relative humidity to assess the possibility to prolong its postharvest life. Materials and methods - The fruit of mango (Mangifera indica L. cv. Kensington Pride) grown in a Mediterranean environment was s…
Yield and Fruit Quality Characterization of Eight Old Sicilian Apple Cultivars
2011
In this trial, we examined the quality of eight old Sicilian apple cultivars (‘Cannamelo’, ‘Cardinale’, ‘Gelata Cola’, ‘Gelata’, ‘Granatino’, ‘San Giuseppe’, ‘Virticchiaro’, ‘Zitella’) and a commercial one (‘Annurca’ traditional clone) through bio-agronomic performances and chemical-physical analyses. We also analyzed flowering time, ripening time, pomological characteristics, and generated a specific descriptor list that indicates a great variability among the cultivars. The data obtained showed interesting characteristics in ‘Granatino’, ‘Virticchiaro’, and ‘Zitella’, such as total soluble solid, fruit size, peel cover color, yield efficiency, and crop load.
Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae
2021
Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apulian varieties were fermented through two pure inoculations of Saccharomyces cerevisiae strains or the sequential inoculation of Saccharomyces cerevisiae after 48 h from Starmerella bacillaris. The evolution of anthocyanin profiles and chromatic characteristics were determined in the produced wines at draining off and after 18 months of bottle aging in order to assess the impact of the different f…
Increasing Cold Tolerance of Cactus Pear Fruit by High-Temperature Conditioning and Film Wrapping
2017
Pre-storage high-temperature conditioning (HTC, 38 °C, and 95% RH for 24 h) and individual film wrapping (IFW) with a perforated polyolefinic heat-shrinkable film were used as individual treatments or in combination to mitigate chilling injury of first crop cactus pear cv âGiallaâ. The fruit was stored for 21 days at either 2 or 8 °C (CS) plus 1 week of simulated marketing conditions (SMC) at 20 °C. The reduction in peel disorders and decay in HTC-treated fruit stored at 2 °C was comparable to that detected in control fruit stored at 8 °C. IFW was more efficient than HTC in reducing peel disorders, almost completely inhibited weight loss, and preserved freshness in fruit st…
FRUIT QUALITY EVALUATION OF FOUR LOQUAT CULTIVARS GROWN IN SICILY
2011
Chemical (soluble solids content, titratable acidity, pH), morphological (weight, longitudinal and transversal diameter, thickness of the flesh, number of seeds, peel colour), and sensorial characteristics of four loquat cultivars (‘Algerie’, ‘Claudia’, ‘Nespolone di Trabia’ and ‘Sanfilippara’) from mature, organically-grown trees in Sicily, were analysed. The determinations were carried out by traditional instrumental techniques, by a panel test and by an electronic olfactory system. A panel of 10 trained judges was used to determine intensity of some attributes in the sensory profile of the different cultivars, while the electronic olfactory system was used to identify possible difference…
Yield, pomological characteristics, bioactive compounds and antioxidant activity of <i>Annona cherimola Mill.</i> grown in mediterranean …
2019
The agronomic and qualitative responses of the cherimoya (Annona cherimola Mill.) fruit grown in Mediterranean climate are not properly studied. Fruits of Fino de Jete, the most diffused worldwide cultivar of cherimoya, and Torre 1 a new genotype obtained by breeding program in Sicily, Italy, were collected at commercial ripening and subjected to productive (yield efficiency, number of fruits, crop load), analytical (fruit weight, transversal diameter, longitudinal diameter, total soluble solid content, titratable acidity, seed weight, seed number, peel and pulp weight, pulp/seed ratio and colorimetric analysis), bioactive compound content (total antioxidant activity, Phenolic and Carotenoi…