INTERSTATE SHIPMENT AND STORAGE OF FRESH MUSCADINE GRAPES

Muscadine grapes (Vitis rotundifolia michx.) are highly perishable, with a short harvest season. The objective of this study was to enhance the commercial viability of muscadine grapes by developing harvesting and handling systems through interstate shipment studies, using sulfur dioxide and/or polyethylene overwrap treatments. Cultivars Fry, Summit and Granny Val from Florida, Arkansas and Mississippi, respectively, were shipped from each region to the other in refrigerated trucks for subsequent storage at OC and evaluation at 0, 2, 4 and 6 weeks. Biochemical properties: pH, titratable acidity and degrees Brix, remained fairly constant with time for all cultivars, under all treatments. The cultivar, Granny Val, which was shipped, wrinkled after 2 weeks' storage, but maintained 6 weeks' shelf-life in the in-house study. ‘Summit’ shelf-life was increased to 4 weeks with SO₂ treatment at all test sites while ‘Fry’ became bleached by SO₂. The shelf-life of ‘Fry’ was 6 weeks in the in-house study using     

FEASIBILITY OF SULFITE-MEDIATED β-CAROTENE DESTRUCTION IN HETEROGENEOUS SYSTEMS AND CARROTS

The possible destruction of β-carotene during the oxidation of sulfur (IV) oxospecies in heterogeneous systems as well as carrots was investigated. The results showed that unlike similar reactions earlier reported in homogeneous systems, the oxidation of sulfur (IV) had no significant oxidative effect under these conditions. This was attributed to minimal interaction between the aqueous medium containing sulfur (IV) oxoanions and the carotenoid.     

MUSCADINE GRAPE SEED OILS

Dichloromethane-soluble constituents of seeds from ‘Welder’, ‘Regale’ and ‘Carlos’ muscadine grape cultivars were analyzed with a combined gas chromatograph-mass spectrometer. Five components of the extracts, which constituted 10-13% of the seed weights were separated. Stearic acid, glyceryl monostyrate and a stearic acid derivative were identified as the constituents of four of the separated peaks. Glyceryl monostyrate content of the extracted oils for ‘Carlos’, ‘Regale’ and ‘Welder’ cultivars were 94.1%, 89.4% and 72.7%, respectively, while their stearic acid contents ranged from 5.6% in ‘Carlos’ to 8.9% in ‘Regale’. Qualitative and quantitative differences between muscadine grape seed oils and those of nonmuscadine cultivars are also discussed.     

The Proteins of Muscadine Grapes

The concentrations, molecular weights and isoelectric points of proteins present in muscadine grape cultivars were determined. The total protein contents of these grapes, are consistent with values reported in literature for V. vinifera grape proteins. Molecular weights of most of the protein fractions were, however, relatively high when compared with those of other grape cultivars. Isoelectric’ points of muscadine proteins ranged between pH 5.6 and pH 7.6.     

Effect of refining on the physical and chemical properties of cashewkernel oil

Crude cashewkernel oil was subjected to refining by degumming, alkali-refining, bleaching and deodorization. The crude as well as the oil at every stage of refining was characterized. Results indicate an improved quality oil on refining mainly in terms of increased stability. The polyunsaturated fatty acid level and some of the identity characteristics of the oil were not significantly altered by the refining process.     

AROMA CONSTITUENTS OF MUSCADINE WINES1

Welder and Noble muscadine wines were analyzed for their volatile aroma compounds with a combined gas chromatograph-mass spectrometer. Higher alcohols and esters of fatty acids were numerically the largest groups of flavor components identified, with many of these compounds present in both Welder and Noble wines. The relative concentrations at which they occured in both wines were however different. The more intense peaks appeared in the Noble wine in most cases. 2-phenylethanol which is often present in muscadine grapes was also identified in the wines. A gas chromatogram of the wine extracts are presented, along with a Table of compounds and their associated mass spectral data.     

QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE

A maize‐based snack was fortified with partially defatted soybean (PDS) at 10, 20 and 30% of total weight and analyzed for physical (expansion ratio, density, color and texture [brittleness, breaking strength and hardness]), chemical and sensory characteristics. Incorporating PDS in a maize‐based snack had a positive effect on chemical properties but had a negative effect on the physical and sensory characteristics. The results showed a protein range of 9.3 ± 0.90% in 100% maize‐based snacks to 19.3 ± 1.03% in 30% replacements with soybean. The overall consumer acceptability test showed a score range between 4.1 ± 0.82 in 30% level of fortification and 8.2 ± 1.04 in 100% maize and 10% fortified extrudate. Panelists perceived the puffed extrudates with 20 and 30% PDS as not puffy or crispy, less acceptable and harder to crack. Up to 20% of PDS could be used in maize‐based puffed extrudates.     

Sulfite-Induced Oxidation and Browning of Linolenic Acid

The oxidation and browning of linolenic acid during sulfite oxidation in 80% ethanol were measured by both oxygen uptake and spectrophotometric methods. The addition of a combination of Mn⁺⁺ and glycine accelerated sulfite oxidation, the fatty acid oxidation and its consequent browning. Butylated hydroxytoluene effectively inhibited the reactions, suggesting free radical involvement.