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Influence of Postharvest Vacuum Infiltration with Calcium on Chilling Injury, Firmness and Quality of Lisbon Lemon Fruit
Chilling injury quality parameters postharvest treatments CaCl2 Lisbon lemon
2008/11/1
The aim of present study to determine the effect of postharvest vacuum infiltration with CaCl2 on Chilling injury, firmness and quality of Lisbon lemons [Citrus limon (L.) Burm.] at the yellow-green s...
Quality Evaluation and Acceptability of Soy-yoghurt with Different Colours and Fruit Flavours
Soy-yoghurt fruit flavours acceptability
2008/11/1
The effects of different flavouring/colouring agents and fruits on the quality and acceptability of stirred soy-yoghurt were studied. Soy-yoghurts flavoured with strawberry, vanilla, orange, orange fr...
Proximate Composition, Selected Mineral, Physical Characteristics and In vitro Multienzyme Digestibility of Cucumber (Cucumis sativus) Fruit from Nigeria
Cucumis sativus mesocarp epicarp endocarp in vitro digestibility
2008/10/31
The proximate composition, mineral, physical characteristics and in vitro digestibilities of cucumber (Cucumis sativus) were determined using standard methods of analysis. The results revealed that th...
Effects of Adenosine Triphosphate on Browning and Quality of Harvested Litchi Fruit
Litchi chinensis ATP bowning quality fruit
2008/10/26
Pericarp browning and loss in pulp quality are major problems of harvested litchi fruit. The effects of adenosine triphosphate (ATP) on the browning and quality of harvested litchi fruit were investig...
Comparison of Pectins from the Alcohol-insoluble Residue of Japanese Pepper（Zanthoxylum piperitum DC.）Fruit, a Major By-product of Antioxidant Extraction
Japanese pepper low methoxyl pectin pectic acid sequential extraction
2010/2/3
Alcohol insoluble residue of Japanese pepper fruit (Zanthoxylum piperitum DC.) is an underutilized by-product of antioxidants extraction. The content of the residue was 77.7 g/100 g dry material and t...
eavy Metal Composition of Some Imported Canned Fruit Drinks in Nigeria
Nigeria Canned Fruit Drinks
2016/5/31
Concentrations of cadmium, lead, chromium, nickel, copper, manganese and zinc in six brands of fruit drinks was investigated. The concentration of the heavy metals showed appreciable (p<0.05) variabil...
Isolation and Identification of Anthocyanins in the Fruit Peels of Starkrimson and Marx Red Bartlett Common Pear Cultivars and Their Bud Mutants
Anthocyanins Fruit Peels
2016/5/31
Anthocyanins and anthocyanidins were determined in 3 varieties of common pears (Pyrus communis L.), Starkrimson, Clapps Favourite and Marx red Bartlett. The pigments were extracted from the fruit peel...
Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses
authenticity fruit spirits gas chromatography stable isotope ratio analysis IRMS SNIF-NMR linear discriminant analysis
2014/3/3
The gas chromatographic (GC) determination of volatile constituents and the determination of 13C/12C isotope ratios by isotope ratio mass spectrometry – IRMS analysis as well as SNIF–NMR analysis of (...
Proximate Composition, Selected Mineral, Physical Characteristics and in vitro Multienzyme Digestibility of Cucumber (Cucumis sativus) Fruit from Nigeria
Selected Mineral Physical Characteristics
2016/5/31
The proximate composition, mineral, physical characteristics and in vitro digestibilities of cucumber (Cucumis sativus) were determined using standard methods of analysis. The results revealed that th...
Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor
pectic substances amygdalin prunasin sensory test
2010/11/23
To examine the influence of the maturity of ume fruit (Japanese apricot, Prunus mume SIEB. et ZUCC.) on the taste of ume liquor, we analyzed various taste components, pectic substances and cyanogenic...
Characteristics of Antioxidative Flavonoid Glycosides in Lemon Fruit
Citrus limon antioxidant flavonoid glycoside
2010/11/23
We investigated the antioxidative flavonoid glycosides in the peel extract of lemon fruit (Citrus limon). Six flavanon glycosides: eriocitrin, neoeriocitrin, narirutin, naringin, hesperidin, and neoh...
Antioxidative Constituents from Viticis trifoliae Fructus (Fruit of Vitex rotundifolia L.)
ferric thiocyanate method Viticis trifoliae Fructus Vitex rotundifolia L.
2010/11/23
Seven phenolic compounds, vanillic acid (1), threo-guaiacyl glycerol (2), erythro-guaiacyl glycerol (3), taxifolin (4), dihydrodehydrodiconiferyl alcohol (5), dihydrodehydrodiconiferyl alcohol-9-O-β-D...
Isolation of Eriocitrin (Eriodictyol 7-rutinoside) from Lemon Fruit (Citrus limon BURM. f.) and Its Antioxidative Activity
antioxidant eriocitrin flavanone glycoside
2010/11/22
An antioxidant was isolated from the peel and juice of lemon fruit (Citrus limon BURM. f.). It was identified as eriocitrin (eriodictyol 7-rutinoside) of the flavanone glycoside by HPLC, 1H-NMR and 13...
Evaluation of the Effects of Freezing on the Preservation of Fresh Shiitake Fruit Bodies and Lenthionine Formation after Thawing
lenthionine freezing thawing
2010/11/23
The effects of freezing-thawing on the physical and chemical properties of shiitake were evaluated. It was observed that freezing-thawing did not cause apparent changes in the physical state of shiita...
Antioxidative and Antihyaluronidase Activities of Some Constituents from Foeniculi Fructus (Fruit of Foeniculum vulgare MILLER)
Foeniculi Fructus Foeniculum vulgare miyabenol C foeniculoside
2010/11/22
The inhibitory effects of some constituents which were previously isolated from the MeOH extract of Foeniculi Fructus (Fruit of Foeniculum vulgare MILLER) were investigated on the oxidation of linolei...