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Profile Physical and Phenolic-Chemical of Kumquat Influenced by the Environment Analyzed in Fresh

Pérez Soraya Mercedes

Journal of Ecological Engineering

2022

Vol. 23, nr 2

196--203

Fortunella margarita is an excellent source of acids, sugars and phenolic compounds, the cultivation of which has become popular in Jordan in the last few years. The aim was to observe the quality of the kumquat fruits cultivated in Irbid and the Ghor Valley. Physical properties such as size, density, sphericity, porosity and color were measured. Total titrable acidity (TTA), total soluble solids (TSS), Ascorbic Acid (AA), pH and phenolic compounds were evaluated in the pulp-rind extract. Total phenols (TPC), flavonoids and carotenoids were measured by spectrophotometry at 765, 430 and 470–664 nm, respectively. High porosity (67%), fruit size (37.4 mm) and juice yield (25.5%) were achieved in the Ghor kumquat crop. The high levels of TPC (2039.2 mg GAE/100 g), AA (0.361 mg/ml) and carotenoids (1.15 mg/100 g) registered in this same crop, attribute it better functional and medicinal properties. Moreover, the Ghor cultivation presented better taste, associated with high values of pH (3.47), TSS (5%) and low levels of TTA (1.55%). The high concentration of total carotenoids recorded in the Ghor’s kumquat was associated with the intense and bright orange color of its rind, related with high values of the color coordinates + a, + b and L of the CIELab system. The great porosity of its rind, makes the kumquat a suitable fruit for impregnating with salt or sugar solutions as well as developing new kumquat products with better flavor and nutritional value. The ranges found in the properties of kumquat crops, are attributed to the different temperatures of Ghor and Irbid.

Changes of mechanical properties of kumquat (Citrus japonica Thunb.) and cape gooseberry (Physalis peruviana L.) fruits during storage

Bohdziewicz J., Czachor G.

Agricultural Engineering

2016

Vol. 20, No. 3

15--25

The selected physical properties as well as mechanical proprieties of kumquat and cape gooseberry fruit kept in the temperature of 12°C for 3 days, 8°C for 6 days and 4°C for 9 days were studied. The mass and size of fruit in three perpendicular directions were determined and density and moisture of tested material were calculated. Compressive tests of whole fruit were conducted for two directions of load application in order to determine the unit work WP an apparent coefficient of elasticity, stress σ and strain ε. The growth of inputs of the deformation work with expansion of the storage time was confirmed with regard to kumquat fruit which is related to the decrease of their conventional density. The decrease of the stress and elasticity values coefficient of cape gooseberry fruit with higher temperatures of storing expressed with the change of the slope angle of curves of the relation of stress-deformation was proved.

Badano cechy fizyczne oraz właściwości mechaniczne owoców kumkwata i miechunki, przechowywanych w temperaturze 12ºC przez 3 dni, 8ºC przez 6 dni oraz 4ºC przez 9 dni. Wyznaczono masę i rozmiary owoców w trzech wzajemnie prostopadłych kierunkach, obliczano gęstość i wilgotność. Przeprowadzono testy ściskania dla dwóch kierunków przyłożenia obciążenia do wyznaczenia jednostkowej pracy WP, pozornego współczynnika sprężystości EC, naprężenia σ oraz odkształcenia ε. W odniesieniu do owoców kumkwata stwierdzono wzrost nakładów pracy odkształcenia przy wydłużeniu czasu składowania, co wiąże się ze spadkiem umownej gęstości owoców. Stwierdzono obniżenie wartości naprężenia i współczynnika sprężystości owoców miechunki przy wyższych temperaturach składowania jako skutek zmiany kąta nachylenia krzywej zależności od przebiegu odkształcenia.