The quality of fruit targeted for human consumption is affected greatly by the methods used in processing. The objective of this study was to assess a method of treating cantaloupe melons to reduce the wound responses incurred by cutting while maintaining fruit quality. After being treated with an alternating magnetic field (AMF) at the strength of 2mT for 0, 5, 10, 15, 20, or 25 min, Cucumis m...

Rootstock is widely used for the cultivation of citrus fruits because it brings resistance or tolerance to diseases environmental constrains and modulates fruit quality. Polyploidization a widespread improvement strategy in citrus. The objective was evaluate effect rootstock ploidy level on composition essential oils. Two trials were conducted, one displaying ‘Navelina’ orange grafted three roo...

Flavor is one of the most important characteristics and qualities wines fruit wines. In this study, HS-GC-IMS combined with analytical method principal component analysis (PCA) were used to inquire volatile compounds in cherry wine during fermentation aging bottle. The fingerprints flavor substances established by topographic plots, identified 36 signal peaks that corresponded 29 compounds. mai...

To understand the role of ethylene in regulating the overall flavor of apple fruits, ethylene production or action was reduced using transgenic apple trees suppressed for ACC-synthase or ACC-oxidase enzyme activity or by the addition of 1-methylcyclopropene (1-MCP), an ethylene action inhibitor. Flavor components were differentially regulated in response to the suppression of both ethylene bios...

Florida "Valencia" oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest season...

Fig fruits have recently received more attention by consumers for their quality as either fresh or dried and, consequently, growers are becoming interested in the cultivation of this species. Figs mainly consumed processed (dried, marmalade, jam, etc.), but limited has been paid to new possible processing applications several local cultivars grown Mediterranean countries. This study aimed inves...

This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with culture prebiotics. Tagatose, Litesse ultra polydextrose (as prebiotics) were used cream production mixtures these inoculated Bifidobacterium bifidum, Lactobacillus paracasei longum culture. Frozen raspberry fruits, commercial b...

The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, trehalose and maltose chemical isomers were chosen for this investigation. All sugars influenced t...