Pectin content and distribution of molecular weight of pectin in mango fruit in Thailand
0
Citation
0
Reference
20
Related Paper
Abstract:
Study was conducted on six varieties of three mangoes purchased from the local market as the ripe stage during the peak season in April. Six varieties namely Kaew, Nam Dok Mai, Nang Klang Wan, Okrong, Khieo Sawoey and Rad were prepared for alcohol insoluble solid (AIS). AIS content in Kaew was 2.2 percent which was the highest among the 6 varieties. Nam Dok Mai which is good for fresh consumption contain high pulp content, and AIS value in Nam Dok Mai and Okrong were low as 1.4 and 1.3 percent respectively. Pectin content in AIS was 16-20 percent in all six varieties. Amonium oxalate soluble pectin (ASP) and hydrochloric acid-soluble pectin (HSP) which refer to the hardness of fruit were high in Kaew and low in Nam Dok Mai, Okrong and Nang Klang Wan. Average molecular weight of pectin in Kaew was rather low compare with other varieties. Average molecular weight of pectin of ASP is in the range of 20,000-200,000 and variation occurred among varieties.Keywords:
Pectin
Cite
A study was conducted to compare the physico-chemical characteristics of some guava varieties found in Malaysia. Ten mature fruits (pressure reading = 8kg-10kg) of varieties Gu4, Gu5, Gu7, Hongkong pink, Jambu Biji, Taiwan, Laknaw and Vietnamese were used for the study. The physical and chemical analysis conducted were weight, diameter, mesocarp thickness, pulp : seed ratio, total soluble solids content, pH, titratable acidity and ascorbic acid content. Results indicated thet most of the local varieties (Gu4, Gu5, Gu7, Jambu Biji and Hongkong pink) were smaller in size 4.8cm-6.7cm diameter) and had thinner mesocarp (0.9cm-1.5cm) compared to the newly introduced Vietnamese variety which had a diameter and mesocarp thickness measurements of 10cm-11cm and 1.9cm-2.5cm, respectively. The mesocarp colour of the guavas varied from pink to the red or white. The moisture content of the fruits ranged from 79.2%-85.9%. The total soluble solids were less than 9%. The pH and titratable acidity ranged from 3.89-4.1 and 0.26%-0.52%, respectively. The vitamin C content varied from 40.1 mg/g - 180.5 mg/100g.
Titratable acid
Cite
Citations (21)
Total dietary fiber, soluble dietary fiber and insoluble dietary fiber content of seven varieties of mango peel in Pan-xi region of south-west China were determined by enzyme-gravimetric method. Seven varieties of mango are the mangifera indica Keitt, Zill, Irwin, Haden, Tainong No.1, Red Ivory and Sannian. The results showed that total dietary fiber content were all more than 45% in seven varieties of mango peel, which it was the highest in Haden, reaching 53.6%, it was the minimum in Tainong No.1, reaching 46.87%. Seven varieties of SDF content of TDF content is in the range of 31-43%. the research for mango deep processing comprehensive utilization of resources to provide a scientific basis.
Mangifera
Gravimetric analysis
Cite
Citations (0)
In this experiment,the six citrus cultivars of Nanfeng orange(Citrus),Guoqing No. 1(Orange),Rinan No.1(Citrus),bonanza(Orange),Yuhuan pomelo(Citrus grandis) and Guanxi pomelo(Citrus grandis) were selected as experiment materials. The main quality characteristics of the varieties of Citrus fruit such as the shape of fruit,edible rate,the weight of single fruit,the index of the shape of fruit,Vc content,soluble solids content,titratable acid content,soluble sugar content,the ratio of sugar to acid and the ratio of solid to acid were menstruated. The results showed that Yuhuan grapefruit and Guanxi pomelo fruit are larger than other varieties of citrus fruit. And in the same time,their weight of single fruit and fruit hardness are larger as well. Besides that,the sugar content,the soluble solids content and the ratio of sugar to acid are all higher than other varieties of citrus fruits,and the content of Vc is higher,too. Secondly,Nanfeng orange has relatively higher soluble solids and vitamin C,also has highest edible rate. The determination results of the other several varieties of citrus fruit for the related quality indexes are more or less having some regrets.
Titratable acid
Reducing sugar
Cite
Citations (0)
Mango (Mangifera indica L.) is the most important fruit of India. Processing of mango generates its peel and seed as waste, which is approximately 40-50% of the total fruit weight. Present study was undertaken to study nutritional properties of mango pulp, peel and seed kernel. Mangoes of Chaunsa variety were procured from local market. The weight ratios of mango pulp, peel and seed kernel were measured. Properties such as weight, TSS, pH, titratable acidity and ascorbic acid were estimated for mango pulp. Nutritional properties of such as moisture content, ash content, crude protein, total phenolic compound, tannins, total soluble protein were determined for mango peel and seed kernel. The average weight percentage of pulp is higher as compared to seed kernel and peel which is 61.3%, 10.1% & 14.83%, respectively. The average TSS, pH, titratable acidity and ascorbic acid for pulp were 12.96 °brix, 5.71, 0.204% and 171 mg/100 g, respectively. The moisture content of dried mango peel and kernel was 8.6% and 12.7%, respectively and minerals present in the mango peel and seed kernel was 3.8% and 2.4%, respectively. The crude protein content for peel and seed kernel was 4.85% and 6.25% & total phenols present in peel and seed samples was 7.82 (mg/g) and 1.7 (mg/g), respectively. Tannins present in peel and seed samples was 7.37 mg/g and 4.876 mg/g, respectively.
Mangifera
Titratable acid
Cite
Citations (0)
Mangifera
Cite
Citations (0)
Ten fruit quality indexes of thirteen Chinese crabapple resources were evaluated and the analysis of variance was conducted for checking the significance of difference of fruit quality in different varieties.The fruit quality of Chinese crabapple was comprehensively evaluated by ways of rational-satisfactory degree and multiple value theory.The results indicated that the variety 'Yiwofeng' had the lowest content of tannin,the highest sugar acid ratio,moderate flesh hardness,the finest taste and a better fruit shape.The shortage of this variety was a small size of fruit.The single fruit weight of 'Xiajinqiusha' was the largest.The fruit firmness of 'Tianpingnanwang' was the highest.These varieties with excellent characters were breeding resources of great value.There were significant differences in fruit weight,content of fruit soluble sugar,acid,tannin content and fruit firmness among different varieties.Soluble solid content was positively correlated to titratable acid,reducing sugar and total soluble sugar.Comprehensive quality of Chinese crabapple was excellent in varieties of 'Tianpingnanwang','Taian','Northeast' and 'Taigu'.
Tannin
Titratable acid
Flesh
Reducing sugar
Economic shortage
Cite
Citations (0)
ABSTRACT The composition and characteristics of insoluble fruit matter (IFM) and alcohol insoluble solids (AIS) from banana, mango and orange were evaluated. The galacturonic acid content was significantly higher for mango and orange pectin (6.0%) compared to banana (5%). The degrees of esterification of pectin in AIS were 78 ± 5, 85 ± 6 and 85 ± 2 for mango, orange and banana, respectively. Proteins in the fruit pulps were of low molecular weight ( < 100,000 Da). The relative proportions of the amino acids in the AIS and IFM were similar, with predominant aspartic acid and low methionine and tyrosine contents. Phenolic compounds were highest in banana pulp (138 ± 2 mg gallic acid equivalent/L = mg GA/L) compared to 102 ± 8 mg GA/L for orange. Phenolic compounds were about 10‐fold less (15 ± 2 mg GA/L) in mango. PRACTICAL APPLICATIONS This work has applications to the development of natural clouding agents for juices, juice‐added beverages and protein‐fortified beverages. The chemical analysis provides fundamental information on the potential for stable protein interactions from banana and mango, tropical fruits that are desirable in beverages. Further, the research enhances the potential for value‐added processing of these fruits.
Pectin
Cite
Citations (12)
Cite
Citations (1)
Total dissolved solids
Reducing sugar
Cite
Citations (2)
Differences in the soluble protein, Vc, total soluble sugar and acidity contents of post-harvest fruit among seven main production cultivars of Prunus avium Linn.,Lapins, Stella, Sunburst, Van, Germersdorfer, Hedelfinger and Burlat, were investigated.The bivariate correlations between main fruit inclusions and fruit developmental periods and fruit size or between the factors of the main fruit inclusion were analysed. The result showed that the correlation between fruit developmental phases and fruit soluble protein content and total soluble sugar content was positively significant. This meant that soluble protein and total sugar contents in the fruit of early ripening sweet cherry variety with a shorter fruit developmental phase were significantly (P0.05) lower than the of middle and late ripening sweet cherry varieties with a longer fruit developmental periods. The fruit soluble protein concentrations in the fruit of sweet cherry varieties with a moderately high fruit quality classification standard ranged from 1052.0 to 1119.3 mg·100g~(-1)FW. The Vc concentrations in the fruit of sweet cherry varieties with a moderately highfruit quality classification standard ranged from 9.89 to 18.01 mg·100g~(-1)FW. The difference of total acidity contents in fruit between any two sweet cherry varieties was significant (P0.05). The correlation between fruit sugar-acid ratio and fruit developmental period and total soluble sugar content was positively significant. The sugar-acid ratio could be used as an index accurately to evaluate fruit flavor and Quality. The sugar-acid ratios in the fruit of sweet cherry varieties with a moderately high fruit quality classification standard ranged from 31.37 to 40.54. Comparatively speaking, the fruit size of early ripen sweet cherry varieties was significantly smaller than those of middle and late ripen sweet cherry varieties (P0.05).
Reducing sugar
Cite
Citations (0)