In this study, some quality elements of the Horoz Karası grape variety were investigated. For purpose, cluster, berry, total soluble solids (TSS), titration acidity, pH level, berry color, phenol, and antioxidant activity determined in sample clusters taken from producer vineyards Kahramanmaraş. cultivar, (TSS) level was recorded between 16.6-25.35%, titratable acidity 0.189-0.517, 3.62 3.94. s...

This study evaluated the relation between rind colour and internal physicochemical sensory qualities of ‘Sanguinelli’ blood oranges, one main orange cultivars grown in Mediterranean region. To this end, 400 fruits were harvested three different orchards classified according to pigmentation intensity (slight, medium, intense, very intense). All individually by determining pulp colour, total solu...

the present study aimed to evaluate the effect of dipping time and temperature of hot water and type of packaging on qualitative traits of orlando tangelo variety of tangerine. this study was conducted as a factorial experiment in a completely randomized design with three repeats. the treatments consisted of dipping in hot water at seven water levels at 53°c and 58°c each for 1, 2 and 4 minutes...

Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for 20 min and stored in 100 mL plastic bottles at 28 and 4°C for 6 months. The effects of storage time and temperature on physicochemical and bioactive properties were evaluated....

Agricultural Engineering Sciences, University of Duhok, in which local pomegranate fruits were obtained one the private orchards located village Armasht (fifty-three kilometers from city Duhok). Dohuk Governorate, Kurdistan Region/Iraq, to study effect packing type (non-packing and packing) dipped for 7 min different concentration (0, 15, 30% AV gel, 1.5 3 mM PUT) on fruit quality during 2, mon...

Background: The xoconostle (Opuntia joconostle Web.) plant is produced mainly in the Central Highlands region of Mexico. The main aim of this research was to determine the effect of pasteurization on chemical and functional properties of xoconostle juice. Methods: Total Soluble Solids (TSS), pH, Titratable Acidity (TA), total phenolic and flavonoid content, betacyanins, betaxanthins, and red...

The effects of postharvest oxalic acid (OA) treatment on ethylene production, fruit quality, bioactive compounds and antioxidant activity of peach fruit, were examined. Fruits were treated with oxalic acid immediately after harvest and stored at 1° C and 90% relative humidity for 28 days. The oxalic acid treated peach fruit exhibited significantly lower levels of ethylene production, pH, total ...