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The study involved subjecting sohshang (Elaeagnus latifolia) juice (SJ) to thermosonications (TS), a process integrating ultrasound and heat, with a range of independent variables. Specifically, three explored distinct amplitudes (30%, 40%, and 50%) alongside three temperature settings (30°C, 40°C, and 50°C) and four treatment durations (15, 30, 45, and 60 minutes) were used in the experiment. A variety of quality parameters were analyzed such as antioxidant activity (AOA), ascorbic acid (AA), total flavonoid content (TFC), total phenolic content (TPC), yeast and mold count (YMC), and total viable count (TVC). Thermosonicated sohshang juices (TSSJ) successfully achieved highest content of AA (69.15 ± 0.99 mg/100 ml), AOA (72.93 ± 1.62 %), TPC (122.03 ± 4.23 mg GAE/ml), and TFC (116.14 ± 3.29 mg QE)/ml) under ideal circumstances. Also, minimal TVC and YMC in these juices have been observed. The best results for AA and TFC were observed at 40°C with 40% and 50% amplitude over processing times of 45 and 60 min. To optimize the extraction processes with various objectives, artificial neural network (ANN) was established with an original experimental planning methodology. Overall, the investigation demonstrated that TS is an effective method to enhance the nutritional and microbiological qualities of sohshang fruit juice. The use of ANN in the optimization process is particularly valuable in achieving desirable outcomes. As the food and pharmaceutical industries seek natural and bioactive substances, TSSJ holds great potential for various applications. [ABSTRACT FROM AUTHOR]

In recent times, there is an increasing global interest in the consumption of safe, healthy fruits and juices without synthetic materials and preservatives. The objective of the study was to evaluate the physiochemical quality of Valencia, Ibadan sweet, and Washington varieties of sweet orange (Citrus sinensis L. Osbeck) fruits in response to eucalyptus leaves, orange peels, and their combination during 30 days of storage at ambient 25°C and 80-85% relative humidity. The experimental design was a 4 × 3 factorial design in a completely randomized design. The results showed that orange fruits coated with the combined oils of eucalyptus leaves and orange peels significantly (P ≤ 0.05) delayed weight changes, firmness, titratable acidity, total soluble solids concentration, vitamin C content, and higher acceptability with extended shelf life compared to uncoated control fruits. Valencia (V1) exhibited a significant beneficial effect of the biobased oils treatment on weight, firmness, and vitamin C content. In Ibadan sweet (V2) fruits, biobased oils enhanced titratable acidity with relatively better total soluble solids and marketability. Biobased oils are known to reduce fruit weight loss by limiting respiration rate. It was concluded that the combined biobased oil had the best effect on keeping citrus fresh. These findings provide a practical basis for the application of combined biobased oil as an effective preservative to improve the storage quality of citrus fruits. [ABSTRACT FROM AUTHOR]

Mandarin 'Murcott' (Citrus reticulata Blanco) trees aged five years that were grafted onto lemon 'Volkamer' (Citrus volkameriana) rootstock and grown in sandy soil under a drip irrigation system were used in this study during the growing seasons of 2018 and 2019. Ten different fertilization treatments combining inorganic, organic, and biofertilization in a completely randomized block were performed. The results revealed that fertilizing 'Murcott' mandarin trees with 75% of the recommended dose (RD) of nitrogen as inorganic nitrogen (33.5% N) in the form of NH4NO3 + 25% of RD as organic nitrogen in the form of chicken manure (3% N) per tree per year without or with a biofertilizer (Effective Microorganisms, EM1) at 150 mL/tree increased the weight, size, pulp, and peels of mandarin fruit, as well as the fruit juice volume, juice volume/fruit, and vitamin C, but reduced the total acidity in both seasons. However, fertilizing 'Murcott' mandarin trees with 100% of RD as inorganic nitrogen increased the pulp/fruit ratio, and fertilizing with 25% of RD as inorganic nitrogen + 75% of RD as organic nitrogen + biofertilizer EM1 increased the peel/fruit ratio, peel thickness, and fruit firmness. Fertilizing 'Murcott' mandarin trees with 100% organic nitrogen + biofertilizer EM1 increased total soluble solids (TSS) and total sugar contents while producing the lowest nitrate (NO3) percentage in 'Murcott' mandarin fruit compared with trees fertilized with inorganic nitrogen only. The fruit produced by 'Murcott' mandarin trees fertilized with 100% of RD as organic nitrogen with or without biofertilizer EM1 contained higher TSS, total carbohydrates, and sugars and lower nitrate percentages than those fertilized with inorganic nitrogen and biofertilizer EM1. This study contributes to reducing the use of inorganic fertilizers by adding a percentage of an organic fertilizer to obtain a healthy product that contains a lower percentage of NO3, which affects the health of the consumer, and is of high quality and suitable for export. [ABSTRACT FROM AUTHOR]

There is an increasing demand for sweet melon (Cucumis melo L.) fruit in fruit and vegetable markets due to its nutritional content, resulting in different cultivars being grown in different production systems. This study evaluated the nutritional and phytochemical contents of soilless-grown cantaloupe and honeydew sweet melon cultivars at harvest and postharvest. At harvest, vitamin C and β-carotene concentrations were higher in orange-fleshed (cantaloupe) cvs. Magritte, Divine, Majestic, Cyclone, MAB 79001, E25F.00185, E25F.00075 and Adore, compared to green-fleshed (honeydew) cvs. Honey Brew and Honey Star. The zinc (Zn), phosphorus (P), potassium (K), magnesium (Mg) and calcium (Ca) contents were higher in orange-fleshed compared to green-fleshed cultivars. Total phenolics content (TPC) in cv. E25F.00075 was the highest (2.87 mg GAE∙g−1 dry weight). A significant, positive, correlation occurred between β-carotene and Zn, P, K, Ca and Mg contents. Postharvest storage duration affected TPC and total soluble solid content. The interaction of cultivar and postharvest storage duration affected flavonoid, vitamin C and β-carotene contents, free radical scavenging activity and fruit juice pH. Vitamin C and β-carotene contents decreased with increased postharvest storage duration while flavonoid content increased. The cantaloupe cultivars performed significantly better compared to the honeydew cultivars as evident in their high mineral element content, and vitamin C and β-carotene concentrations. Selection of appropriate cultivars in a production system should consider variation in nutritional traits of cultivars and postharvest storage duration. Soilless production of sweet melon cultivars in tunnels offers a viable alternative to open field to produce high-quality melons at harvest and postharvest. [ABSTRACT FROM AUTHOR]

The present work evaluated the influence of different thermosonication conditions on the quality improvement of elephant apple (Dillenia indica) juice. The juice was processed under thermosonication at different temperatures (30–50°C) for different time periods (15–60 min). The results of sonication treatments were compared with fresh and thermally treated juices. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as pH, titratable acidity (TA), total soluble solids (TSS), total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant activity (AA), ascorbic acid levels, microbiological, and sensory properties. pH, TA, and TSS of thermosonicated and pasteurized juice samples did not produce any significant (p <.05) differences. From the experimental results, it was also seen that thermosonication has improved the quality of elephant apple juice by increasing the levels of TPC, TFC, and AA significantly (p <.05) and ensuring the microbial safety of juices. Furthermore, the findings of the present study indicated that the thermosonication can be employed for processing of elephant apple juice as a replacement method for thermal processing with enhanced quality. Practical applications: Ultrasound processing is one of the new method which has been applied widely to improve the shelf life of fruit juices without altering the quality attributes of juices. Commonly, thermal processing technologies are applied to improve the keeping quality of fruit juices, but it has some detrimental effects on the final quality of fruit products. So, ultrasound processing can be utilized as an alternative method to thermal processing. In the present work, ultrasound processing was applied to enhance the quality of elephant apple juices. [ABSTRACT FROM AUTHOR]

Characterization, pasteurization and storage are essential steps in fruit juice processing. Watermelon, pineapple, and mango juices were pasteurized at 80 ± 2 °C and held at different treatment times (1, 2.5, 5, 10, and 15 min). Juice yield, pH, proximate composition, total soluble solids, color, vitamin C, microbial quality, mineral content, enzyme activity (polyphenol oxidase (PPO), and peroxidase (POD)), total phenolic content, and antioxidant capacity were measured during pasteurization and cold storage (4 °C). Results showed that watermelon juice had the highest crude protein, pH, and moisture content, pineapple juice had the highest titratable acidity, vitamin C and mineral content (potassium, calcium, magnesium, manganese, and zinc) and mango juice had the highest juice yield, and total soluble solids. Regardless of the holding time, pasteurization reduced total plate counts and yeast and molds to below detectable limits (1 log CFU/mL). Vitamin C was undetectable in watermelon juice after 10 min of pasteurization compared to mango juice with a 27% reduction. Pasteurization preserved mango juice color, but watermelon juice became less red and more yellow with increasing treatment time. POD was more thermoresistant than PPO and needed a treatment time of at least 5 min to obtain 80% reduction. Storage of more than 9 days negatively affected the watermelon color, total phenolic content and antioxidant capacities of watermelon juice pasteurized at 15 min and vitamin C content of unpasteurized mango juice. Thus, pasteurization and storage affect fruit juice quality depending on the type of fruit and their composition. • Mango and pineapple juices had 60 times more vitamin C content than watermelon juice. • Watermelon had the highest Na, Cu, and Fe, and pineapple K, Ca, Mg, Mn, and Zn. • Juice vitamin C content gradually decreased with an increase in pasteurization time. • POD was thermoresistant requiring pasteurization time of ≥5 min for an 80% reduction. • Storage (>9 days) at 4 °C reduced watermelon color, TPC and antioxidant capacity. [ABSTRACT FROM AUTHOR]

Highlights: [•] Clementina Fina’ and ‘Clemenules’ were most appropriate for fresh consumption. [•] These two cultivars are small-medium sized fruits and excellent quality juice. [•] ‘Tangor’ had large number of seeds and excessive size, ideal for extraction of juice. [•] ‘Ellendale’ showed high volume juice, antioxidant activity, ascorbic acid, and K. [•] Only ‘Nova’ of the hybrids presented good properties, with high antioxidant activity. [Copyright &y& Elsevier]

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content. [ABSTRACT FROM AUTHOR]

• Assessed impact of climate variables on Kinnow fruit internal quality grown under varying environmental conditions. • Agrometeorological indices were fluctuated in maturing stage of three sites to alter fruit growth and finally decided internal quality. • Soluble solids, sugars, polyphenols and anthocyanins were increased while acids and antioxidant activity.decreased in ripening phase • Warm-humid conditions had slowed non-climacteric process in fruit to impart inferior quality features. • Varying environmental conditions significantly changed acids, sugars and polyphenols level of fruit. Kinnow orchards were selected in districts Sargodha, Toba Tek Singh (TTS) and Vehari of Pakistan, to assess the impact of climate variables on fruit internal quality during maturing months. Analysis of variance technique was used and triplicated determinations of all samples were performed for biochemical analysis at the end of each month starting from August to February. Fruit juice contents remained low in August till October and attained uniform level from November to February by showing insignificant differences among three districts. Less count of agrometeorological indices were accrued at immature stage of green fruit in August, therefore, low level of pH, total soluble solid (TSS) and sugars were recorded. As maturing stage started after color-break to onwards, more increasing trend in soluble solids, pH and sugars were seen due to accretion of more agrometeorological indices which had hastened non-climacteric process in Kinnow fruit till arrival of peak ripening stage in the month of February. More level of titratable acidity was observed in August and then started to decrease afterward till arrival of peak maturity at the end of February. However, ascorbic acid and antioxidant activity were increased to maximum level in September-October and then started to decrease afterwards. Total phenolic contents, flavonoids and flavonols were slightly changed while anthocyanins were increased gradually. More growing degree days (GDDs) and helio thermal units (HTUs) were computed at warm conditions of Vehari, followed by TTS, hence more reducing trend in titratable acidity, ascorbic acid, antioxidant activity, and reducing-sugar were observed in these districts. Climate variables had fluctuated in agrometeorological indices count in both fruiting seasons of three sites. Resultantly, fruit growth and development stages were altered which directly influenced on fruit internal quality parameters. [ABSTRACT FROM AUTHOR]

Climate, soil and tree water status, fruit yields and quality of 'Valencia' orange trees were monitored over five consecutive seasons (2007–2012) to study the effects of irrigation placement or volume. Three irrigation treatments were imposed: conventional irrigation (CI, 100% of crop evapotranspiration on both sides of the rootzone), partial rootzone drying (PRD, 50% of CI water only on one alternated side of the rootzone) and continuous deficit irrigation (DI, 50% of CI water on both sides of the rootzone). Yield parameters were generally not affected by PRD, and only yield per tree was lower in DI than CI trees. Fruit size and juice content were also reduced by DI, and not by PRD. Both PRD and DI increased juice soluble solids and acidity, vitamin C and carotenoid concentrations, as well as fruit, juice and sugar productivity per unit of irrigation water. Overall, the straight reduction of irrigation volumes by ~55% (DI) induced an average of 4.4% leaf dehydration, which caused significant fruit size reductions and a 3.4% reduction in juice yield, corresponding to a loss of about 2.6 tons of juice and 261 kg of sugars per hectare and year. On the other hand, water savings of about 2 mega liters per hectare and year with PRD caused a mild 2.3% leaf dehydration and mainly fruit quality improvements, indicating that PRD is a sustainable irrigation strategy for 'Valencia' orange. [ABSTRACT FROM AUTHOR]