Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit

A fruit leather was developed from the unfertilised floral parts of jackfruit. The characteristics of the leather were as follows: moisture 12·26%, fat 0·26%, protein 2·85%, crude fibre 6·27%, ash 0·87%, pH 4·8, titratable acidity 0·0005 meq NaOH g⁻¹, vitamin C 0·023 mg ascorbic acid per 100 g, caloric value 440 kcal per 100 g and water activity 0·6. The colour was bright yellow. Microbial count of the leather was low throughout the storage period. The fruit leather was most stable when packaged in laminated aluminium foil (LAF) during storage. Sensory evaluation showed that samples were acceptable by the panelists. A market survey showed that the fruit leather was slightly better accepted by the consumer at large than laboratory sensory panelists, especially by male respondents and from ethnic Indians. However, more work is needed to further improve the new fruit leather. © 1997 SCI.     

The vitamin C content of some kiwifruits (Actinidia chinensis planch., variety hayward)

Skin, outer pericarp, inner pericarp and core, respectively comprised 4·8, 43·7, 45·0 and 6·5% of a mean whole kiwifruit weight of 111·3 ± 1·3 g. Kiwifruit weights ranged from 99·0 to 125·3 g. Vitamin C content per 100 g edible flesh ranged from 37·8 to 53·6 mg with means of 43·7 ± 1·7 mg for total vitamin C,41·9 ± 1·5 mg for ascorbic acid (AA) and 1·7 ± 0·4 mg for dehydroascorbic acid (DHA). Vitamin C contents were found to be at least half previously reported contents, possibly due to losses during storage and transportation from New Zealand. Total vitamin C concentrations per 100 g of skin, outer pericarp, inner pericarp and core were 41·7 ± 3·1 mg, 42·9 ± 2·0 mg, 45·5 ± 2·3 mg and 42·3 ± 2·6 mg, respectively. Outer and inner pericarp contained similar concentrations of both AA with 40·7 ± 1·7 mg and 42·7 ± 2·1 mg, and DHA with 2·1 mg and 2·8 ± 0·7 mg per 100 g tissue, respectively. Skin and core contained lower concentrations of AA with 28·1 ± 2·4 mg and 31·1 ± 2·2 mg, and correspondingly higher contents of DHA with 13·5 ± 2·4 mg and 11·2 ± 1·3 mg per 100 g tissue, respectively. Whole fruit weight correlated with DHA concentration in both skin (r = ?0·644) and core (r = ?0·693).     

Chemical evaluation of nutritive value of the fruit of African starapple (Chrysophyllum albidum)

The nutritive value of African starapple, Chrysophyllum albidum, was evaluated chemically. Chemical analyses were carried out on the peel and the edible pulp. The peel was shown to contain 58·9% moisture, 6·1% protein, 12·4% lipid, 4·6% ash, 62·4% carbohydrate and 14·5% crude fibre. The pulp contained 67·5% moisture, 8·8% protein, 15·1% lipid, 68·7% carbohydrate, 4·0% crude fibre and 3·4% ash.Analysis of the fruit for minerals showed the peel to contain (in mg/100 g dry matter): calcium, 250; potassium, 1175; sodium, 12; copper, 2·0; magnesium, 90; zinc, 3·8; iron, 200; and phosphorus, 76·8. The pulp contained (in mg/100 g dry matter): calcium, 100; potassium, 1175; sodium, 10; copper 2·0; magnesium, 75; zinc, 3·2; iron, 10; and phosphorus, 75·4. The peel contained ascrobic acid 239·1 mg/100 g and the pulp, 446·1 mg/100 g. Some toxicants were shown to be present. The peel contained 264 mg/100 g tannins and the pulp, 627 mg/100 g.The total oxalate content in the peel was 211 mg/100 g and in the pulp, 167 mg/100 g. The hydrocyanic acid content was 5·4 mg/100 g in the peel and 6·8 mg/100 g in the pulp. The phytic acid content was 0·8 mg/100 g in the peel and 1·6 mg/100 g in the pulp.The contribution of the fruit of African starapple to the nutrient requirements of consumers is discussed as well as other possible uses for the fruit.     

Nutrients in non-alcholic beverages in Nigeria

Forty-one samples of carbonated soft drinks in Nigeria have been shown, on analysis, to contain high sugar contents (mean value, 14·0%) despite the high cost of this ingredient; the Food and Drug regulations allow 9%–14%. There is a considerable divergence in the mean values of sugar for the four brands examined; 14·9%, 15·3%, 12·4% and 13·7% for the Cola, Fanta, clear drinks and fruit juice, respectively. Similar large deviations in mean values were recorded for other chemical constituents of the drinks. Ascorbic acid, for example, has an overall mean value of 12·2 mg/100 ml whereas individual samples have mean values ranging from 36·3 to 7·25 mg/100 ml. The ascorbic acid values for the fruit juice drinks fall short of expectation in all cases.     

Note on L-Ascorbic acid content of english early tomatoes

An analysis was made of the vitamin C content of English early tomatoes harvested in the spring and early summer. As the season progressed, the reduced ascorbic acid content was observed to increase from 12·3 mg/100 g in May to 22·1 mg/100 g in July. The 20 mg ascorbic acid/100 g tissue for tomatoes quoted in McCance & Widdowson's ‘Tables of the Composition of Foods’ probably applies only to tomatoes ripened on the plant in midsummer and overestimates the content of the earlier crop.     

野生桃金娘主要抗氧化成分及其抗氧化能力

本实验研究了野生桃金娘（Rhodomyrtus tomentosa）的抗氧化能力、总多酚含量、总黄酮含量、抗坏血酸含量和花青素类成分。采用超高效液相串联光电二极管阵列（photo-diode array,PDA）检测器和离子肼质谱法（ultra performance liquid chromatography coupled to photo-diode array and ion-trap mass spectrometry,UPLC-PDAIT-MS）鉴定花青素类化合物,通过高通量的自由基清除方法测定抗氧化能力。结果表明：野生桃金娘具有较高的抗氧化能力。每克桃金娘的1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除能力相当于67.2 μmol的抗坏血酸和28.5 μmol没食子酸;过氧化氢自由基清除能力（PSC单位）相当于23.2 μmol的抗坏血酸和14.3 μmol没食子酸;2,2’-联氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（2,2’-azinobis（3-ethylbenzothi azoline-6-sulfonic acid） ammonium salt,ABTS）自由基（ABTS+·）清除能力相当于30.4 μmol的抗坏血酸和7.8 μmol没食子酸;对三价铁的还原能力相当于28.7 μmol的抗坏血酸和3.1 μmol没食子酸。野生桃金娘的总多酚含量和总黄酮含量分别是4 976 mg 没食子酸/100 g（以干质量计）和49.7 mg儿茶酚/100 g（以干质量计）,总抗坏血酸含量是9 mg/100 g（以鲜质量计）。总花青素含量相当于414 mg矢车菊素/100 g（以干质量计）,共有飞燕草素3-O-葡萄糖苷等7 种花青素类化合物被鉴别出来。     

ENZYMATIC BROWNING IN MARULA FRUIT 1: EFFECT OF ENDOGENOUS ANTIOXIDANTS ON MARULA FRUIT POLYPHENOL OXIDASE

Spectrophotometric assays of marula fruit polyphenol oxidase showed a pronounced lag phase due to the presence of endogenous antioxidants. The total antioxidant capacity (TAC) was quantified in terms of the equivalent concentration of L‐ascorbic acid (L‐ASC.eq). Freeze‐dried marula fruit juice had 2960 mg L‐ASC.eq. per 100 g (pH 4.5) or 1872 mg L‐ASC.eq per 100 g of sample (pH 7.0) assayed with ABTS. The values compare with the known L‐ASC content of 2017 mg per 100 g. The vitamin C content of marula fruit accounts for about 70% of the TAC. The TAC estimate for marula fruit was 20–40 times greater than levels reported in most other fruits.     

Effect of irradiation and germination on selected nutrients of corn

The effect of germination on potential nutrients (mineral matter, protein, lipids, fibre, carbohydrates and total energy) and an antinutrient (phytate) of corn, was studied. The influence of irradiation (5–20 krad) and germination on the vitamin contents (ascorbic acid, riboflavin) was also investigated. Comparison of the coefficients of variability revealed striking differences in the contents of these nutrients as a result of germination. Total mineral matter increased from 1·15% to 1·40%, protein from 9·6% to 14·0%, lipids from 4·36% to 4·60% and fibre from 0·71% to 0·82% whereas phytate decreased from 200 to $\text{105}\text{mg}\text{100}\text{g}$ and carbohydrates from 85·5% to 70·0%. Radiation and germination significantly affected the ascorbic acid and riboflavin contents of corn (p < 0.05). A maximum value of ascorbic acid ($\text{19·4}\text{mg}\text{100}\text{g}$) was observed in the 10 krad treated seeds as compared with $\text{14·3}\text{mg}\text{100}\text{g}$ in the control after 120 h of germination. Similarly, riboflavin increased from an initial value of 1·5 μg/g to 13·1 μg/g in the 20krad sample as compared with 6·0 μg/g in the unirradiated control.     

融安金桔不同生长期果实品质特性比较

以广西融安特产油皮金桔和脆皮金桔果实为对象,研究金桔果实在不同生长时期的理化性状及其活性成分的动态变化规律。结果表明,从9月到12月,金桔的单果重、出汁率、pH值、可溶性固形物和糖酸比等理化指标均上升,果籽率和可滴定酸含量下降;主要糖含量分别从39.04和32.38 mg/g上升至111.23和137.11 mg/g;主要有机酸为抗坏血酸、苹果酸和草酸,其中抗坏血酸含量先上升后下降,10月份为金桔抗坏血酸含量高峰期(分别为48.23和23.20mg/g),而苹果酸和草酸含量一直下降;与9月份相比,12月份的油皮和滑皮金桔总黄酮含量分别从3.45和2.14 mg RE/g下降至1.21和0.76 mg RE/g,其中特征性黄酮金柑苷含量显著上升;总酚含量和抗氧化活性均显著下降。两个品种之间,成熟单果重、可滴定酸、总黄酮和橙皮苷含量无显著差异,油皮金桔的果籽率、抗坏血酸、金桔苷和总酚含量以及总抗氧化能力均显著高于脆皮金桔,而其出汁率、p H值、可溶性固形物、糖酸比、果糖、葡萄糖、蔗糖、苹果酸、草酸和芦丁含量均显著低于后者。本研究明确了两种金桔不同生长期的果实品质特性,为金桔果实的开发和利用提供了理论依据。     

Physicochemical and microbial quality evaluation of foam‐mat‐dried pineapple powder

Present experiments were carried to study the physicochemical and microbial quality of foam‐mat‐dried pineapple powder. Pineapple pulp was foamed using two foaming agents, tricalcium phosphate (TCP) (0%, 0.25%, 0.50%, 0.75%, and 1.0%) and egg white (EW) (0%, 0.50%, 1.0%, 1.50%, and 2.0%). Carboxy methyl cellulose (0.25%) was used as foam stabiliser, and drying was carried out at 65, 75, and 85 °C in tray drier followed by pulverising the dried foam mats in to fine powder. Powdered samples were analysed for various physicochemical quality parameters viz. total sugars, reducing sugars, ascorbic acid, total acid, pH, iron, phosphorus and calcium content, and bacterial and fungal load. Statistical analysis using LSD revealed that sample dried using 1% TCP at 65 °C was the best with 4.60% total sugars, 2.71% reducing sugars, 4.05 mg per 100 g ascorbic acid, 0.35% total acid, 0.29 mg per 100 g Iron, 2.24 mg per 100 g phosphorous, and 6.58 g per 100 g calcium and zero bacterial and fungal growth.     

Chemical evaluation of the effect of pest infestation on the nutritive value of cowpeas Vigna unguiculata

The effect of insect infestation of the cowpea legume Vigna unguiculata was investigated. Samples of the infested cowpeas with and without the infesting insects were analysed and compared with the uninfested cowpeas for possible variation in nutrients.Results showed increase in ash, crude protein and crude fibre content with infestation. Values for the infested samples (mg 100 g^?1) were: ash, 3·70 ± 0·01; crude protein, 27·1 ± 0·80 and crude fibre, 3·30 ± 0·64, as against 3·40 ± 0·03 (ash), 23·6 ± 0·88 (crude protein) and 1·9 ± 0·01 (crude fibre) for the uninfested samples.The amino acid pattern showed that the levels of aspartic acid, threonine, serine, alanine, cysteine and isoleucine were not much affected by the infestation. Marked reduction in level was observed for lysine, glutamic acid, glycine, valine, methionine and leucine. Only arginine showed an increase in level with infestation.All the vitamins assayed showed decreases in levels with infestation. Values per 100 g sample were 14·6 ± 0·24 μg (carotenes), 0·91 ± 0·02 mg (thiamine), 0·17 ± 0·1 mg (riboflavin) for the uninfested samples and 8·40 ± 0·02 μg (carotenes), 0·41 ± 0·02 mg (thiamine) and 0·08 ± 0·03 mg (riboflavin) for the infested cowpeas.Toxic substances such as phytic acid, oxalates and tannins were higher in the infested cowpeas than in the uninfested. Hydrocyanic acid decreased with infestation.     

Chemical composition and antioxidant activity of quince fruit pulp collected from different locations

This study was carried out to examine the physicochemical and functional characteristics of quince fruit pulp. The matured quince fruits were collected from different locations of Poonch, AJ&;K, Pakistan. Significant differences (P ? 0.05) were found among fruits collected from these locations. The quince pulp has the following characteristics: pH (3.43), total soluble solids (14.22°Brix), acidity (1.25%), carbohydrate (13.38 g/100 g), reducing sugar (5.15 g/100 g), non-reducing sugar (4.61 g/100 g), moisture (84.27 g/100 g), ash (0.62 g/100 g), fat (0.24 g/100 g), protein (0.49 g/100 g), fiber (1.65 g/100 g), ascorbic acid (15.46 mg/100 g), and total phenolic (68.13 mg gallic acid equivalent/100 g) and antioxidant activity (50.05%). This exploration is the basic direction, which highlights the nutritional characteristics of quince fruit grown in AJ&;K, Pakistan.     

Chemical evaluation of the nutritive value of the raffia palm fruit (Raphia hookeri)

Investigations were carried out to determine the chemical composition of the fruit of the raffia palm (Raphia hookeri: Family, Palmaceae or Palmae). The peel and pulp (edible portion) were analysed. The effect of boiling on the chemical composition of the pulp was also investigated.The peel contained more moisture (62·4%) than the pulp (38·0%) in terms of wet weight. The protein and ether extract contents of the peel were found to be 3·2% and 1·8% of dry material, respectively. The ash content was 5·5%. Crude fibre gave a very high value of 70·3% for the peel, but the carbohydrate content was low (19·3%).There were decreases in the values of some nutrients after boiling the edible pulp of the fruit. Protein content decreased from 6·1% to 4·4% upon boiling. Ether extract and carbohydrate contents decreased from 11·8% to 11·3% and from 61·4% to 58·8%, respectively. Boiling increased the crude fibre and ash contents of the pulp from 17·7% and 3·0% to 21·2% and 4·3%, respectively. The calorific value decreased from 380·5 kcals to 354·7 kcals.Tannin content was highest of all the toxic substances evaluated. There was a decrease from 597 to $\text{360}\text{mg}\text{100}\text{g}$ on boiling. The peel contained $\text{234}\text{mg}\text{100}\text{g}$ tannins and $\text{24·3}\text{mg}\text{100}\text{g}$ hydrocyanic acid. Boiling the pulp resulted in reduction of the HCN from 12·4 to $\text{9·2}\text{mg}\text{100}\text{g}$, phytic acid from 1·0 to $\text{0·4}\text{mg}\text{100}\text{g}$, and oxalate from 26·4 to $\text{17·6}\text{mg}\text{100}\text{g}$. The peel had more oxalate ($\text{39·6}\text{mg}\text{100}\text{g}$) and cyanide ($\text{24·3}\text{mg}\text{100}\text{g}$) but less phytic acid ($\text{0·6}\text{mg}\text{100}\text{g}$) than the pulp.Ascorbic acid and carotene contents decreased upon cooking the pulp from $\text{63·0}\text{mg}\text{100}\text{g}$ and $\text{33·4 μ}\text{g}\text{100}\text{g}$ to $\text{28·3}\text{mg}\text{100}\text{g}$ and $\text{10·6 μ}\text{g}\text{100}\text{g}$, respectively. The peel had an ascorbic acid content of $\text{37·2}\text{mg}\text{100}\text{g}$ and carotene content of $\text{8·6 μ}\text{g}\text{100}\text{g}$.Calcium, potassium, sodium and phosphorus decreased with cooking, while magnesium, zinc and iron contents were increased. Potassium had the highest level followed by calcium. The pulp had (mg/100 g): K, 1075; Ca, 875; Mg, 315; Zn, 9·6; P, 76·8; and Na, 16. The peel had (mg/100 g): Ca, 250; Mg, 450; K, 700; Na, 8; Zn, 3·5; and P, 37·7. Copper, chromium and cobalt were not detected in the fruit.The results are discussed in terms of the value of the fruit as food for man or animals.     

Sugar Beet Grown Using Nutrient Film Technique: Yield and Nutritional Quality

Sugar beet (Beta vulgaris L cv Great Western Sugar) was grown using the nutrient film technique with a half-strength modified Hoagland nutrient solution to determine its biomass yield and nutritional quality. After 6 months, storage root and foliage weights per plant were 493·1 g and 551·0 g, respectively. Sucrose content in the fresh storage root was 118·4 g kg⁻¹ but was less than 10 g kg⁻¹ in the fresh leaves and petioles. Some nutrients in the leaves and petioles were analysed to evaluate their potential as a leafy vegetable. Fresh leaf protein, total dietary fibre, mineral (Ca, Mg, Zn, Fe and K), vitamin (carotene, ascorbic acid and thiamine) and oxalic acid concentrations were similar to those of consumer-accepted green vegetables.     

Variability and the genotypic effect on antioxidant activity,total phenolics,carotenoids and ascorbic acid content in seventeen natural population of Seabuckthorn (Hippophae rhamnoides L.) from trans-Himalaya

Seventeen natural population of Seabuckthorn (SBT), which comprised 187 plants from trans-Himalaya, were studied to find out variability and genotypic effect on total phenolic content (TPC), total antioxidant capacity (TAC), ascorbic acid and carotenoids content in fruit pulp. The fruits were found to be rich in TPC ranging from 964 to 10,704 mg gallic acid equivalent/100 g. The free radical-scavenging activity in terms of inhibitory concentration (IC₅₀) ranged from 0.7 to 9.1 mg/ml and ferric reducing antioxidant potential (FRAP) from 180 to 1355 FeSO₄·7H₂O μg/ml. The ascorbic acid and carotenoids content ranged from 56 to 3909 mg/100 g and 0.1–14.4 mg/100 g, respectively. A variation of 1–11 fold in TPC, 1–14 folds in IC₅₀ by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and 1–8 fold in ferric reducing antioxidant potential, 1–70 fold in ascorbic acid content and 1–206 fold in carotenoid content among the examined fruit across 17 populations underlines the important role played by genetic background and the geographical location for determining the health promoting compounds. Significant correlation was observed between TPC, IC₅₀, FRAP, carotenoids, ascorbic acid, fruit lightness (L*) and plant height. Among the 20 morphological traits studied, fruit colour and plant height showed positive correlation with the health promoting compounds.     

Determination of Anthocyanins, Total Phenolic Content, and Antioxidant Activity in Andes Berry (Rubus glaucus Benth)

ABSTRACT:  Anthocyanins, total phenolic content, ascorbic acid content, and the antioxidant activity were determined in extracts of Andes berry fruit ( Rubus glaucus Benth). Anthocyanis (ACNs) were isolated and characterized by means of high-performance liquid chromatography (HPLC) with photodiode array detection and electro spray ionization/mass spectrometry (PDA-ESI/MS/MS) analysis. The anthocyanin (ACN) content was 45 mg/100 g FW. The isolated anthocyanins were characterized as cyanidin 3-sambubioside, cyanidin 3-glucoside, cyanidin 3-xylorutinoside, cyanidin 3-rutinoside, pelargonidin 3-glucoside, and pelargonidin 3-rutinoside. The ascorbic acid content was 10.1 mg/100 g FW. The total phenolic content as determined by the Folin–Ciocalteau method was 294 mg GAE/100 g FW while the antioxidant activity as measured by ABTS ^{· +} radical scavenging capacity and ferric reducing antioxidant power (FRAP) was 2.01 and 4.50 mmol TE/100 g FW or 8.22 mmoles ferric iron reduced/100 g FW, respectively. The high phenolic content and antioxidant capacity of Andes berry suggest that this fruit could be a rich source of natural pigments, nutraceuticals, and natural antioxidants.     

Antioxidant capacity and related parameters of different fruit formulations

Fruits and vegetables are known as good sources of phytochemicals, essential to prevent degenerative diseases like cancer and cardiovascular diseases (CVD). They contain a variety of antioxidants, which are useful to scavenge radical oxygen species (ROS). Besides smoothies, fruit purees, concentrates and juices - used by the food industry for these new beverages - were analysed. Total phenolics by Folin-Ciocalteu method, vitamin C content and antioxidant capacity (AOC) by FRAP, TEAC and ORAC assay were analysed by using high-throughput methods on a microplate reader. Vitamin C content ranged from 31 ± 3 mg/100 g in drinkable pomegranate concentrate to 1373 ± 125 mg/100 g in acerola puree; total phenolics content was quantified between 51 ± 1 mg gallic acid equivalents (GAE)/100 g in the mango-peach smoothie and 1152 ± 62 mg/100 g in the ascorbic acid rich acerola puree. The AOC differed depending on kind of fruit and antioxidant assay used. In most fruit products the major portion of AOC was generated by polyphenolic compounds, except acerola puree and orange juice. Very good correlations between total phenolics content and antioxidant capacity were found in the single fruit products, however not in the fruit and vegetable smoothies. Most of the analysed smoothies were able to supply with one package nearly the recommended dietary intake (RDI) of vitamin C for adults of 100 mg per day.     

Impact of enzyme on quality of blackcurrant and plum juices

The aim of work was optimization of technology of cloudy blackcurrant and plum juices production. The major concern was the increase of product cloudiness and its stability. Red fruit were processed with commercial pectinolytic preparations (Pectinex BE Colour, Pectinex BE XXL, and mixture of Rohapect PTE with Rohament PL). The effect of enzyme dose, maceration time and addition of ascorbic acid (in case of plum) on juices quality was investigated. Using single enzyme, either polygalacturonase or pectin lyase did not allow obtaining juices with high enough turbidity, however appropriate enzyme mixture allowed to obtain cloudy juice with the turbidity of at least 230 NTU for blackcurrant and above 500 NTU for plum juice. The best pressing-yield for blackcurrant was achieved with polygalacturonase and pectin lyase, 65 g/100 g after 1 h and 74 g/100 g after 4 h of pectinolysis. The macerating mixture gave about 58÷59 g/100 g yield, irrespectively of enzymation time. Pressing-yield of plum juices was in the range of 94÷97 g/100 g due to the fact that practically only skins were retained on pressing cloth. Addition of ascorbic acid (AA) during plum juice processing in quantity of 500 mg/kg had protective effect on anthocyanins. In control plum juices range of anthocyanins contents were 12.1÷16.5 mg/100 ml while in juice with AA addition even 21.4÷24.5 mg/100 ml.     

The dynamic changes of ascorbic acid,tocopherols and antioxidant activity during germination of soya bean (Glycine max)

The objective of this investigation was to study the dynamic changes of ascorbic acid, tocopherols and their antioxidant activity of soya bean sprouts during germination. Results showed that the expression levels of genes related to biosynthesis of ascorbic acid and tocopherols dramatically increased during germination. The expression levels of most genes were up to the peak at day 3 and kept constantly until the end of germination. The contents of ascorbic acid, α‐tocopherol, γ‐tocopherol, δ‐tocopherol and total tocopherols increased during soya bean sprouts germination and reached peak levels on day 5, of 74.42 ± 1.64 mg/100 g DW, 7.64 ± 0.13 mg/100 g DW, 15.84 ± 1.85 mg/100 g DW, 12.37 ± 1.06 mg/100 g DW, 35.85 ± 2.81 mg/100 g DW, respectively. The antioxidant activity of soya bean sprouts increased during germination and reached peak level on day 5 to 311.01 ± 49.01 μmol ASA equiv./100 g DW. Therefore, germination significantly increased the biosynthesis of ascorbic acid, tocopherols and antioxidant activity of soya bean sprouts.     

Effects of post-harvest handling on quality attributes of tomatoes in the Nigerian marketing system

Changes in ascorbic acid and other quality attributes of fresh ripe tomatoes transported from the production areas in northern Nigeria to an urban wholesale market in south-western Nigeria were investigated. Reduced ascorbic acid concentration was lower, by as much as 35%, and dehydroascorbic acid concentration higher in damaged tomatoes relative to the undamaged control. Damaged tomatoes had a higher pH but lower total solids, soluble solids and titratable acidity than the undamaged fruits. pH and titratable acidity, as per cent citric acid, ranged from 4·06 and 0·453, respectively for undamaged tomatoes to 4·34 and 0·330, respectively for fruits with signs of bacterial and fungal rots. Total solids and soluble solids ranged from 6·12% and 5·32%, respectively for undamaged fruits to 5·39% and 4·34%, respectively for bruised tomatoes.