Postharvest Techniques for Quality Characteristic Evaluation of Tropical Fruits

PART 2 Practical 2.30-4.30 Lab. B, Crop Science Dept, UPM Siti Hajar Ahmad and Phebe Ding Department of Crop Science, Faculty of Agriculture Universiti Putra Malaysia

Determination of soluble solids concentration (SSC)

The major component of soluble solids in a fruit juice is sugar, thus it serves as a rough measure of sweetness. Other soluble materials include organic and amino acids, soluble pectins, salts, minerals and proteins. SSC (expressed in %) can be measured in a small sample of extracted fruit juice using a refractometer. This instrument measures the refraction of light which indicates how much a light beam is bent when it passes through a thin sample of the fruit juice. Temperature of the juice is a very important factor in the accuracy of the refractometer reading. All materials expand when heated and become less dense. For a sugar solution, the change is about 0.5% sugar for every 10 oF. Good quality refractometers have a temperature compensation capability. Materials Refractometer (0-32% Brix), tissue, balance, blender, beakers (50 and 100 mL), measuring cylinders (5, 10 and 100 mL), conical flask (250 mL), filter funnel, cotton wool, dropper, wash bottle, distilled water and 10% sugar (10 g sugar dissolved in 100 mL distilled water). Procedure 1) Weigh 20 g of coarsely chopped fruit sample and put into the blender jug. As sugar level is higher at the stem-end than the calyx-end of a fruit, it is important to use longitudinal slices of fruit (from end to end) when sampling. 2) Add 80 mL of distilled water into the jug and homogenise for 1 minute at high speed.
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Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

3) Filter the homogenized sample using funnel with cotton wool and beaker. 4) Make sure the refractometer is calibrated using distilled water and adjust reading to 0 oBrix. Verify accuracy with 10% sucrose solution. 5) Drop 1-2 drops of fruit juice on the glass prism of the refrectometer. Record the reading from refrectometer in % SSC. Rinse prism between samples with distilled water and dry with a soft tissue. 6) Correct the reading to standard temperature of 20 C by adding 0.28% to get % SSC at 27 C. 7) Calculation for SSC: % SSC = [reading of refrectometer x dilution factor] + 0.28 Dilution factor = 1 + volume of water (mL) Weight of sample (g) = 1 + 80 mL = 5 20 g

-----------------------------------------------------------------------------------------Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

Determination of titratable acidity (%)

Organic acids provide flavour and serve as reserve energy in the produce. They increase after harvest due to partial breakdown of sugars to acids or decrease due to respiratory breakdown to water and carbon dioxide. The total predominant organic acids (citiric acid equivalent weight=64 g, malic equivalent weight=67 g) can be measured by titration. Materials Balance, beakers (50 and 100 mL), blender, measuring cylinder (5, 10 mL and 100 mL), conical flask (250 mL), funnel, cotton wool, burette, retort stand, wash bottle, distilled water, NaOH, phenolphthalein and 95 % ethanol. Procedure A 1) Preparation of 1 % phenolphthalen indicator. i. Dissolve 0.5 g phenolphthalen in 50 mL ethanol. ii. Keep in the fridge. 2) Preparation of 0.1 M NaOH (Sodium hydroxide). i. Dissolve 4 g of NaOH in 1000 mL distilled water. Procedure B 1) Take 5 mL of extracted juice from SSC measurement and put into clean conical flask. 2) Drop 2 drops of 1% phenolphthalen as indicator. 3) Titrate the sample with 0.1 M NaOH and swirl the conical flask until the solution change to pink color / pH 8.2 (measured by pH meter). 4) Calculate the titratable acidity as follows: % citric acid =
mL NaOH x 0.1 M NaOH x vol. of product (100 mL) x 64 g (equivalent weight of citric acid) x 100 Weight of sample (20 g) x vol. of sample for titration (5 mL) x 1000

* For determination of titratable acidity of starfruit and pineapple, equivalent factor of malic acid = 67 g

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Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

Determination of pH
Materials pH meter, 100 mL beaker, blender, distilled water, buffer solution. Procedure 1) Take the balance of juice from determination of SSC. 2) Immerse the electrode into buffer solution of pH 4.0 and pH 7.0 to calibrate the pH meter. 3) Calibrate the pH value of juice by immersing electrode into the juice until the reading of pH meter is stable. 4) Record reading from pH meter.

------------------------------------------------------------------------------------------------------------------------------Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

Color measurement
Qualitative measurement of color can be done using maturity index (MI) and color charts such as the papaya ripening stages as follows: MI-1 MI-2 MI-3 MI-4 MI-5 MI-6 Immature green Mature green, green peel with slight yellow spot Peel more green than yellow (for export market, air shipment) Ripe, peel more yellow than green Yellow peel with slight green spot (best eating stage) Overripe, yellow to orange peel

Refer to Appendix 1: FAMA. Malaysian Standard MS 1145 (2004) If each fruit is indexed for color, the average color index of all fruits per replicate is calculated prior to statistical analysis. If large number of samples is involved, the number and/or weight of fruits that turn red at certain observation period can be taken and expressed as percentage of the total samples per replicate. The results are better expressed as cumulative values. Furthermore, the number of days to full red as well as the number of days the fruits remain red but not overripe (ripe life) can also be taken. Color loss or deterioration (e.g. browning) can be assessed using an index of 1-5 in which 1-none, 2-slight, <10% of fruit surface, 3-moderate, 10-25% of fruit surface, 4-severe, 25-50%, and 5-very severe, >50% of fruit surface. The number or weight of samples showing color deterioration can also be counted and expressed as percentage of the total samples per replicate. However, this indexing method is not needed if any color deterioration symptom renders the fruit unmarketable. For this, only counts or weights of fruits with color deterioration are determined and expressed as percentage of the total samples per replicate. Quantitative measurement of color is usually done using a chromameter which provides L* (lightness), a* (red color) and b* (yellow color) values.

---------------------------------------------------------------------------------------------------------Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

Determination of ascorbic acid (mg/100g)

Ascorbic acid (vitamin C) is a minor constituent of fruits and vegetables but about 90% of human dietary vitamin C is obtained from fruits and vegetables. Vitamin C is soluble in water and can easily be lost when water is lost from the produce. Thus, proper handling of fresh produce is vital. Materials Balance, 50 mL beaker, blender, measuring cylinder (5 or 10 mL), conical flask (250 mL), funnel, cotton wool, burette, retort stand, hotplate, magnetic stirrer, sodium salt of 2,6-dichlorophenol-indophenol, metaphosphoric acid (HPO 3), distilled water and sodium bicarbonate. Procedure A 1) Preparation of 3% metaphosphoric acid (HPO3) i. Dissolve 3 g HPO3 into 100 mL distilled water. ii. Cool and keep in the fridge to avoid oxidation. 2) Preparation of standard ascorbic acid solution and calculation of dye factor i. Weigh 100 mg (0.1 g) ascorbic acid ii. Add 3 % HPO3 until 100 mL iii. Dilute 10 mL of the solution with 3 % HPO 3 until 100 mL (1 mL= 0.1 mg ascorbic acid) as a standard ascorbic acid solution. iv. Take 5 mL from the standard ascorbic acid solution (step iii) and add 5 mL 3% HPO3. v. Titrate the mixture with dye that been prepared for used. Dye Factor = ______0.5______ Volume of titrate

3) Preparation of dye solution i. Dissolve 21 mg (0.021 g) sodium bicarbonate into 75 mL distilled water and boil until dissolve. ii. Dissolve 25 mg (0.025 g) sodium 2,6-dichlorophenol-indophenol into the above solution. iii. Add distilled water until 100 mL. a) Cool and set aside. b) Standard must be prepared for each measurement.

---------------------------------------------------------------------------------------------------------Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

Procedure B 1) Homogenise 20 g of sample with 80 mL cool metaphosphoric acid using blender for 1 minute at high speed. 2) Filter with cotton wool. 3) Take 5 mL from the filtrate and titrate with dye solution until pink color. Record the volume of dye that has been used. 4) Calculation of ascorbic acid is as follows: Ascorbic acid (mg/100g) = mL-dye used x dye factor x vol. of product (100 mL) x 100 weight of sample (20 g) x vol. of sample for titration (5 mL)

--------------------------------------------------------------------------------------------------------Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

Measurement of flesh firmness

Materials When fruits mature and ripen they soften by dissolution of the middle lamella of the cell walls. The softening can be precisely measured objectively by a fruit pressure tester, penetrometer or Instron. Penetrometer (Effegi) or pressure tester (Magness-Taylor) either hand-held or mounted on a stand, chopping board, small knife. Procedure 1) Make sure that all fruits to be tested are comparable in temperature as warm fruits are softer than cold ones. 2) Cut the fruit into 3 parts, stem-end, middle and calyx-end. Then cut each part into 1 cm thick. 3) Peel off the skin and place the cut fruit onto the platform of the penetrometer stand. 4) Use an appropriate plunger (probe). Set reading of the penetrometer. Then pull the lever and force the plunger into the fruit at a uniform speed to a depth of 0.8 cm. 5) Record reading of the penetrometer in kg. 6) Repeat step 4 and 5 to get the other 2 measurements. If the whole fruit is measured, make 2 puncture tests per fruit, once on each of the opposite cheek, midway between the stem-end and the calyx-end. 7) Calculate the flesh firmness as follows: Firmness (N) = Force (kg) Probe area (cm2) x 10

Probe area = r2 = 3.142 x 0.35 cm x.035 cm = 0.385 cm2 r = Diameter 2

---------------------------------------------------------------------------------------------------------Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

Measurement of weight loss

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Materials: Balance Procedure 1) Weigh the fruit to get the initial weight. 2) Weigh the fruit again after the treatment to get the final weight. 3) % weight loss is calculated as follows: % weight loss = (initial weight - final weight) initial weight x 100

---------------------------------------------------------------------------------------------------------Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

Determination of shriveling and decay

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Shriveling and decay due pathological or physiological causes can be expressed as % of total number of samples per replicate, if the defect renders the fruit unmarketable. If the defect partially reduced only the quality of the fruit, degree of shriveling or decay can be additionally assessed using a rating scale of 1 (no symptom) to 4 (severe symptom).

Determination of visual quality

Visual quality can be assessed using the following rating: Rating 9 7 5 3 2 1 Description Excellent, defect-free Good, defects minor Fair, defects moderate Limit of marketability Limit of edibility Inedible under usual condition

---------------------------------------------------------------------------------------------------------Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

Sensory evaluation

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Sensory evaluation is the judging and evaluation of quality using the 5 senses: taste, smell, sight, touch and hearing. Two types of sensory panels can be used for sensory evaluation: the consumer panel (untrained panel members) and the trained panel. Consumer panel consists of more than 30 people and are used to determine preference of a product. Trained panel consists of 6-25 people who have been trained to discriminate and quantify sensory properties of a product. A common scoring method used is the Hedonic scale which consists of nine different categories ranging from like extremely to dislike extremely. Hedonic scales can be used with both trained and untrained consumers. Hedonic scale ratings Like extremely Like very much Like moderately Like slightly Neither like nor dislike Dislike slightly Dislike moderately Dislike very much Dislike extremely Evaluation procedures 1) Prepare the food samples. 2) Ask each person to taste each sample in turn and tick a box, from '1 Dislike extremely' to '9. Like extremely' to indicate their preference using the scale above. 3) The person may also comment about the products appearance, taste, odour and texture. 4) Analyze the results. Hedonic ratings are converted to scores and treated by rank analysis or analysis of variance. Which sample received the greatest /lowest scores? Main instructions to the penalist include: 1. Read the instruction provided. 2. Rinse mouth between samples. 3. Sample the products consistently. ---------------------------------------------------------------------------------------------------------Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

Score 9 8 7 6 5 4 3 2 1

Reference

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Dadzie, B. K. and J. E. Orchard. 1997. Routine Post-harvest Screening of Banana/Plantain Hybrids: Criteria and Methods INIBAP Technical Guidelines 2. Kader, A. A. and R. S. Rolle. 2004. The role of post-harvest management in assuring the quality and safety of horticultural produce. FAO Agricultural Services Bulletin 152. Thanh, C. D. 2006. Training Manual on Postharvest Research and Technology Development for Tomato and Chilli in RETA 6208 Countries. AVRDC-ADB RETA 6208.

---------------------------------------------------------------------------------------------------------Presented at 'Advanced Technologies on Tropical Fruits Production and Postharvest Techniques' course organized by AARDO, Kementerian Kemajuan Luar Bandar & Wilayah and TF-Net on 1-14 June 2008

Appendix 1

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Source: FAMA. Malaysian Standard MS 1145 (2004)

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