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This study aimed at investigating the influence of different postharvest treatments with oxalic acid (OA) and salicylic acid (SA) on quality attributes and postharvest shelf life of temperate grown apricot varieties stored under controlled atmosphere (CA) storage conditions. After each treatment was given, the samples were stored in CA store maintained at a temperature of 0 °C, 90 ± 5% relative humidity, 5% oxygen and 15% carbon dioxide for 30 days. Results indicated that both OA and SA treatments significantly (p ≤ 0.05) retained total soluble solids, titratable acidity, color profile, ascorbic acid content and total phenolic content of apricot varieties and had a positive effect on antioxidant activity and texture of samples compared to control. However, carotenoid content was found to be higher in control. Both the treatments reduced chilling injury index, weight loss and decay percentage of samples. Moreover, it was found that SA treatment was the most effective treatment in maintaining visual color of apricots while OA maintained fruit firmness and effectively decreased the decay percentage and chilling injury index of apricot varieties. In conclusion, it was found that both OA and SA have the potential to extend storage life of apricots and maintain quality attributes of the crop during CA storage.

The investigation aimed at optimizing the process conditions for the enzymatic extraction of apricot juice from Halman variety with pectinase enzyme. The study was conducted at different enzyme concentrations (0.2–1%), temperature (25–50 °C) and time duration (5–375 min). The effects of the enzymatic treatments on selected responses (juice yield, juice clarity, juice turbidity, total soluble solids (TSS), titratable acidity, ascorbic acid content, color index and pectin content) were determined employing a single factor experiment and response surface methodology (RSM) based on central composite rotatable statistical design (CCRD). The treatment effectively hydrolyzed polysaccharides, resulting in increased juice yield, total dissolved solids and juice lightness. The maximum juice recovery (73.06%), total soluble solids (12.9°Brix), clarity (94.76%) and lightness (L*) value (42.85) while minimum turbidity (3.95 NTU) and pectin content (0.59%), were obtained when enzyme treatment was set up with 0.9% w/w enzyme concentration at 44 °C and 300 min. The derived optimum conditions were used for the production of apricot juice of desirable quality in terms of physicochemical and antioxidant properties. Moreover, enzymatic process offers a number of advantages over mechanical-thermal comminution and thus, finds tremendous applications in modern fruit processing industries involving treatment of fruit masses. The process not only facilitates easy pressing and increase in juice recovery but also ensures the highest possible quality of end products.

The aim of the study was to optimize the process for enzymatic extraction of pear juice from William Bartlett variety using central composite rotatable design (CCRD) and characterize its physicochemical and antioxidant properties. Pectinase enzyme concentration (0.4–2.4%), incubation temperature (20–70 °C) and incubation time (13–147 min) were evaluated as the independent factors of the optimization and the yield, clarity, TSS, acidity, turbidity, ascorbic acid, color and pectin were analyzed as responses. The results revealed that the enzyme concentration (A) significantly (p

Ethanol and chloroform extracts of pumpkin, quince, muskmelon, and bottle gourd seeds were studied for in-vitro antioxidant and antibacterial activities. Crude protein and fat contents of all the seeds compared favorably with high protein legumes and high oil containing oilseeds. Ethanol and chloroform extracts of bottle gourd seeds had highest phenolic content. A direct positive relationship between antioxidant activities and extract concentration was observed with the relationship being more pronounced in chloroform extract of quince seeds (R2 = 0.9685 and 0.9829) followed by ethanol extract of pumpkin seeds (R2 = 0.9666 and 0.9685) as per 1,1-diphenyl-2-picrylhydrazyl and hydrogen peroxide (H2O2) method, respectively. Seed extracts were also studied for in-vitro antibacterial activity against Salmonella typhii, Enterococcus sp., Escherichia coli, Bacillus subtilis and Staphylococcus aureus. Ethanol extract of pumpkin seeds inhibited the growth of all bacteria; however, both the extracts of quince seeds did not show any activity against S. typhii, E. coli and S. aureus.

This study was undertaken to determine the amount of psyllium husk that could be incorporated into yogurt without affecting quality and acceptability of yogurt. Control yogurt, T0 (with no added psyllium husk), yogurt fortified with 0.1% (T1), 0.3% (T2), 0.5% (T3), and 0.7% (T4) were prepared. Sensory evaluation results revealed that yogurt (T3) fortified with 0.5% psyllium husk scored highest overall acceptability (3.85 ± 0.09). However, physicochemical properties and total bacterial count of T3 were comparable with T1, T2, and T4. Therefore, 0.5% of psyllium husk was recommended for the development of fiber-fortified yogurt. The results of the storage studies indicated the significant (p < .05) decrease in pH and titratable acidity with the days of storage under refrigerated conditions (0–3 °C). Overall acceptability was also found to decrease significantly (p < .05) with increase in days of storage under refrigerated conditions. Practical applications Yogurt has a power-boosting protein and bone-building calcium. Yogurt usually contains good-for-you bacteria (probiotics) thus providing several health benefits. The addition of fiber would, however, make it even healthier. High fiber diet confers several health benefits including the alleviation of the risk of heart disease by lowering cholesterol, improving glucose control, maintaining a healthy gastrointestinal gut by promoting the growth of probiotic, or healthy bacteria in the intestinal tract. Adding high fiber yogurt to the diet can be a good way to help increase your intake and dose of fiber gap. Besides, the addition of fiber to yogurt may support the growth of probiotics present in yogurt thus increasing its health benefits.