Moisture sorption of dried overripe barlin banana powder using the static gravimetric method. The materials were conditioned at 5, 10, and 25 oC with a water activity range 0.16 to 0.86. Five mathematical models describe suitability phenomenon adsorption experimental data non-linear regression. thermodynamic properties such as isosteric heat Gibbs free energy are evaluated in this paper. result...

The analysis of volatile emissions of coffee berries in different physiological states of ripeness was performed using dynamic headspace and gas chromatography/mass spectrometry analysis for Coffea arabica, var. Colombia. The composition of the volatiles emitted by coffee berries is dominated by very high levels of alcohols, mainly ethanol, in all stages of ripeness in comparison with other com...

Four yeast strains isolated from fermenting botrytized grape musts in the Tokaj wine region of Hungary are shown to represent a new osmotolerant and psychrotolerant species. The new species, Candida zemplinina (type strain 10-372(T)=CBS 9494(T)=NCAIM Y016667(T)), is closely related to Candida stellata, a yeast common on overripe grapes and in sweet fermenting wines. The sequence of the D1/D2 do...

The determination of the ripeness state of fruits is an essential element in the agriculture research field. This is because the ripeness is related with quality and it can affect the commercialization of the product. In this paper, a classification system of the ripeness state of guavas is proposed. The guavas are classified into three states: green, ripe and overripe. The classification syste...

Tendral type cultivar melons (Cucumis melo L., inodorus group, Winter melon variety) were stored for a 75-d postharvest period in a ventilated chamber at 10 oC ± 1 oC and 75% ± 5 % RH. Qualitative degradation of the fruit was observed mainly involving proteins and ascorbic acid. It was also found that the sugar/acid ratio increased while the glucose/fructose ratio decreased, thus making the fru...