Moulds and yeasts in fruit salads and fruit juices

Thirty-eight fruit salad samples including cantaloupe, citrus fruits, honeydew, pineapple, cut strawberries and mixed fruit salads, and 65 pasteurized fruit juice samples (apple, carrot, grapefruit, grape and orange juices, apple cider, and soy milk) were purchased from local supermarkets in the Washington, DC area and tested for fungal contamination. The majority of fruit salad samples (97%) were contaminated with yeasts at levels ranging from <2.0 to 9.72 log10 of colony forming units per gram (cfu/g). Frequently encountered yeasts were Pichia spp., Candida pulcherrima, C. lambica, C. sake, Rhodotorula spp., and Debaryomyces polymorphus. Low numbers of Penicillium spp. were found in pineapple salads, whereas Cladosporium spp. were present in mixed fruit and cut strawberry salads. Twenty-two per cent of the fruit juice samples tested showed fungal contamination. Yeasts were the predominant contaminants ranging from <1.0 to 6.83 log10 cfu/ml. Yeasts commonly found in fruit juices were C. lambica, C. sake, and Rhodotorula rubra. Geotrichum spp. and low numbers of Penicillium and Fusarium spp. (1.70 and 1.60 log10 cfu/ml, respectively) were present in grapefruit juice.     

果酒中有机酸及其对果酒作用的研究

介绍了果酒中主要有机酸的来源及其在发酵过程中的变化,综述了果酒中有机酸的分析检测方法以及有机酸对果酒风味、口感、稳定性等方面的影响,为果酒酿造过程中酸的控制提供了依据,以期达到通过控制酿造过程中有机酸的含量和比例改善并且进一步提高果酒质量之目的。     

黑加仑果与果酒香气成分的GC-MS分析

采用顶空-固相微萃取法(HS-SPME)和气相色谱-质谱联用仪(GC-MS)萃取检测鉴定黑加仑果实和果酒酵母1399酿造的黑加仑果酒芳香物质的成分和含量,对比黑加仑果实和黑加仑果酒的香气成分变化。从果实中鉴定出50种成分,占峰面积的84.22%,香气成分主要为2-甲基-3-丁烯-2-醇、4-甲基-1-戊醇、辛酸乙酯、癸酸乙酯、正戊烯、正辛醛、壬醛、己醛、戊醛等;从果酒中鉴定出48种成分,占峰面积的92.65%,主要香气成分为苯乙醇、3-甲基-1-丁醇、乙酸乙酯、辛酸乙酯、正己酸乙酯、癸酸乙酯、乙酸苯乙酯、苯乙醛等。     

猕猴桃发酵果醋研制

研究了以猕猴桃为原料液态发酵法生产猕猴桃果醋的工艺条件。实验确定了酒精发酵的最佳工艺条件、醋酸发酵的最佳工艺条件。制品既能直接作为调味品,又能调配成果醋饮料。     

水果捞

休闲食品的生产企业应抓住年前市场休闲食品热销的这股势头,将自己的优点亮出,并扩大自己的宣传来吸引更多经销商的注意。而眼下正值新年市场前的储备期,企业应在这时抓住经销商心态,为他们提供一款好的产品同时也要给他们一个丰厚的利润空间,这样他们才能腾出更多的货仓来储存新品。     

Robotization in fruit grading system

A grading robot system, which automatically provides fruits from containers and inspects all sides of the fruits was developed. The robot system consists of two fruit providing robots and a grading robot. Both robots had 3 DOF Cartesian coordinate manipulators, and 12 suction pads as end-effectors for transporting fruits. The grading robot had 12 color TV cameras, and 28 lighting devices as a machine vision system. The grading robot sucked 12 fruits up at a time and 12 bottom images of all the fruits were acquired during the manipulator moving from a halfway stage to carriers on a conveyor line. Before releasing the fruits to the carriers, 4 side images of each fruit were acquired by rotating the suction pads for 270°. The stroke of the manipulators was about 1.2 m and it took about 4.3 s to move back to the initial position that meant that this robot could grade three fruits per second. This grading robot system made following effects: (1) Labor substitution, (2) Objective grading operation without human subjective judgment, (3) Data accumulation on fruit grading for traceability and farming guidance to producer.     

高效液相色谱法测定浓缩果汁及水果果糖中5-羟甲基糠醛

建立了浓缩苹果汁、浓缩梨汁和水果果糖中的5-羟甲基糠醛的高效液相色谱（HPLC）检测方法。样品用甲醇溶解后,经水稀释,Inetrsil ODS-3 C18（250mm×4．6mm,5μm）色谱柱分离,紫外检测器在282nm处进行检测;5-羟甲基糠醛在1．0-25．0mg／L范围内线性关系良好,相关系数为0．9998,回收率为82．2％～103.3％,精密度（RSD）为0．62％-1．25％,方法的检出限（LOD）为0．2mg／kg。本方法具有快速、简单、灵敏度高、适用范围广等特点,可以满足果汁中5-羟甲基糠醛的分析要求。     

Anthocyanin-rich fruit vinegar from Grewia and Cantaloupe fruit blends

Grewia is a tropical berry rich in anthocyanins and antioxidants but highly perishable in nature. In this study, desirable composite blend of overripe Grewia (Phalsa) berries and cantaloupe was sought for conversion to acetic acid. Composition of raw macerate, and the alcoholic and acetic ferments was analysed for sugars, alcohol and acetic acid. The primary alcohol yield varied significantly (5.75–99.44%) with blend composition. Vinegar from select blend attained 4.98% acidity with 138.57 mg mL⁻¹ of phenols and high anthocyanins retention (74.77%). Gompertz model was used to fit the growth curves of S. cerevisiae and A. aceti (R²> 0.92) during fermentation. Presence of ethyl acetate, iso-pentyl alcohols explained pleasant sweet fruity aroma of resulting vinegar. Thus, high quality functional red fruit vinegar can be obtained to prevent spoilage and utilise the functional potential of this delicate and nutritious berry.     

Determination and the hygienic-toxicologic significance of patulin in fruit and fruit products]

The combination of extracting, chromatographic and fluorescence densitometric steps permits to determine patulin in fruits and fruit products with great precision and sensitivity. The limit of detection is 10 microgram/kg; the recovery rates range from 86 to 92% with a variation coefficient lying between 5.6 and 13.6%. Interferences due to patulin-simulating substances are widely excluded. Patulin concentrations ranging from 0.3 to 42 mg/kg were found in the brown-rotten portions of apples. Juices domestically prepared from healthy fruits and fruits rid of rotten portions, respectively, contained no patulin. On the contrary, patulin concentrations ranging from 0.02 to 0.3 mg/l were observed in commercial apple juices. As to products with subsequent mould infection, patulin values up to 50 mg/l were found in apple juices, and up to 0.4 mg/kg in peach preserves. In a further 24 commercial fruit and vegetable juices, patulin was not detectable even not in cider, in cereals which had gone mouldy spontaneously, and in bread samples. The fruits and fruit products were analysed not only for patulin, but also for aflatoxin and ochratoxin; the latter two, however, were found in none of the samples examined. The possibilities of manufacturing patulin-free products are discussed.     

欧洲果品市场简况

在欧洲水果制品市场上的产品品种繁多,为不断进入买方市场的水果产品制造商提供了新的商机。由于人们对健康的广泛关注,促进了对新鲜水果制品的消费。一些经过加工的水果,例如     

全球果汁及果汁饮料消费状况

来自Euromonitor的资料显示,自1992年至2007年,全球果汁及果汁饮料消费市场大多呈现平稳的增长势头.     

果酒中铁的测定

果酒中铁含量过高不但影响果酒的颜色和口味，还容易产生沉淀而影响其感官指标。铁的化合物有二价和三价两种状态，而人体能够吸收利用的是二价铁，将二价铁和三价铁分离，分别测定。一方面可以了解果酒中铁是否超标，另一方面可以了解其对人体的生理意义。     

壳聚糖在果汁澄清中的应用

壳聚糖可由海洋生物虾、蟹的外壳中提取甲壳素经过脱乙酰基得到,是迄今为止发现的唯一的阳离子动物纤维和碱性多糖。作为天然澄清剂,壳聚糖属于阳性,能与果汁中属阴性的胶体物质产生静电作用,对胶体物质有很强的凝集力,因此可以使混浊的果汁变的澄清。     

天然防腐剂在果汁饮料中的应用

<正> 乳酸链球菌素(Nisin)是某些乳酸链球菌产生的多肽物质,由34个氨基酸残基组成,是一种高效、安全、无毒副作用的天然食品防腐剂。乳酸链球菌素在英国已有40多年的应用历史,全球约有50个国家和地区广泛应用。我国于20世纪90年代初开发成功。国产乳酸链球菌素的价格要比英国低三分之一,极具市场竞争力。     

Visual marketing: The importance and consumer recognition of fruit brands in supermarket fruit displays

Unlike processed foods, fresh fruits are mostly sold as generic products without brand character. This study aims to investigate the importance and consumer recognition of fruit brands at fruit displays in supermarkets. We analyzed the influence of salient brands on gaze behavior and choice. We used a mixed-methods approach, including eye tracking, qualitative data, and a quantitative questionnaire. Results showed that brands were not considered important by consumers when choosing fresh fruits. Consumers used visual aspects of the produce itself, such as color and freshness, to evaluate important intrinsic characteristics such as taste and consistency. However, salient branding may enhance the potential for effective fruit branding as well as improve consumers’ orientation in front of supermarket shelves, as it captured attention and enhanced the decision-making process in this case.     

软枣猕猴桃鲜果、果酒和果酱中氨基酸组分分析

为了更好评价软枣猕猴桃的营养价值,对软枣猕猴桃鲜果、果酒和果酱的氨基酸组分进行了分析比较。结果表明,软枣猕猴桃含有17种氨基酸,蛋氨酸+胱氨酸为软枣猕猴桃的第一限制性氨基酸,加工果酒和果酱中17种氨基酸的种类没有变化,含量略有降低,但氨基酸比值系数分值升高,说明加工后必需氨基酸的配比更加合理,更有利于人体吸收利用。     

Deterioration and disposal of fruit in the home: Consumer interviews and fruit quality assessments

BACKGROUND: Consumers often express concern about the quality of fruit available to buy and the rate at which it deteriorates in their homes. Despite this there are few studies on quality of fruit collected from consumers. This study considered three questions: (1) what was the quality of fruit in retail stores and how did it vary over the study period? (2) What was the extent that fruit quality deteriorated in consumers' homes? (3) Were there any consumer behaviours or attitudes that extenuated or mitigated the effects of fruit deterioration in the home? RESULTS: The quality of fruit purchased from the supermarkets was above what would be considered commercially acceptable, but varied in a non‐systematic fashion across the study period. The fruit in consumers' homes was of slightly lower physical quality than that purchased from the supermarkets, and the deterioration in quality was as would be expected as fruit ripens. Even so, 28% of consumers indicated that they dispose of fruit each week. This occurred despite many of them having strategies to minimise wastage. CONCLUSION: Despite the deterioration and wastage of fruit, the consumers in this study did not appear overly concerned and some even took ownership for the poor quality of fruit in their home. Copyright © 2008 Society of Chemical Industry     

Improvement of microwave treatment with immersion of fruit in water to control brown rot in stone fruit

Monilinia spp. are the most important cause of brown rot in stone fruit. Currently, no chemical fungicides are allowed in the European Union to be applied in stone fruit after harvest. Microwave (MW) treatments at 20 kW with fruit immersed in water at 40 °C for 50 or 60 s were selected as effective conditions to control brown rot without affecting the appearance of the fruit. The efficacy of the treatments was analyzed on fruit with different weights and at various infection times and inoculum concentrations. When the MW treatment was applied for 50 s, brown rot control was significantly higher for smaller fruit in comparison with larger fruit and MW efficacy decreased with increasing time between inoculation and treatment from 0 or 24 h to 48 h and inoculum concentration from 10³ to 10⁵ conidia mL^− 1. When the treatment time was increased to 60 s, a better control of brown rot was observed and, in general, none of the studied factors had a significant effect on the efficacy of the treatment. MW treatments were also evaluated on naturally infected fruit; brown rot incidence was significantly reduced to less than 43% when MW treatment was applied for 50 s and to less than 7% when applied for 60 s.Industrial relevanceThis study demonstrated the efficacy of MW treatment to control brown rot in postharvest of stone fruit. A relationship between brown rot reduction and the applied MW energy was also provided, which could be useful for designing specific equipment to process large quantities of fruit in less time without affecting the efficacy of the treatment or the quality of the fruit.