Fruit freshly harvested

Table IX. Average Vitamin C Content of Freshly Harvested Fruits and Vegetables ...

The extractors work well on freshly harvested, early fruit which has a firm structure. However, as the degree of maturity of the fruit progresses and as the fruit becomes softer, the operation becomes more and more difficult due to the softness of the mash and the decreasing water permeability of the mash layer. Water extraction systems are more and more replaced by the simpler fruit presses. 

Owing to their common enzymatic pathways, chiral aroma compounds from fruits and other natural sources should be characterized by origin specific enantiomeric ratios. Indeed, from freshly harvested strawberries y-decalactone and y-dodecalactone have been detected with high enantiomeric purity favouring the (4R)-configurated y-lactones y-Cjo(4R >98 % ee), y-C,2(4R >99 % ee) [28]. On the other hand, racemic y-decalactone in aroma relevant amounts has not yet been observed in fruits. Thus, the detection of racemic y-decalactone from fruit-containing food indicates the addition of nature-identical y-C 10-lactone. 

Rates of fruit set at anthesis treatment were measured 25 and 50 days after treatments and those after cessation of "June drop" were measured at 28 days after the treatment. Fruits were harvested at maturity and the number of fruit, fresh weight, sugar content and titratable acidity were determined. 

Metabolic profiling can be done on freshly harvested, freeze-dried or frozen stored material. This decision depends on the type of tissue to be analysed (whole plants, roots, leaves, fruits, seeds) and on the analytical techniques used. An efficient extraction method should be reproducible and lead to the extraction of a wide range of constituents across the different chemical classes, taking care to suppress enzyme activity that would change the metabolite composition. A common solvent is the methanol/ water mixture, which has been used in different proportions (80/20, 70/30, 50/50 or 20/80) in the case of polar extraction. For instance, De Vos et al. (2007) described a protocol for LC/ MS of plant materials and proposed that 75%... 

The wet (washing) process is more sophisticated than the dry process, and by general consent leads to better quality coffee. The method is generally used for Arabica coffee (except in Brazil) in Central America, Colombia and Africa. The freshly harvested berries are brought to a pulper in which the soft fruit is squeezed between a rotating cylinder or disc and a slotted plate, the gap of which... 

Fruits and vegetables should be used when freshly harvested. 

Many of the fruits that are grown in the United States are processed by canning, which ensures a supply of the item when fresh fruit is not readily available. Also, canning makes it possible to utilize bumper crops more efficiently since there is a limit to the demand for fresh fruit at harvest time. 

Freshly harvested palm fruits were used. Incubation of kernel slices with labelled substrates and analysis of fatty acids and lipid products were by standard procedures (1). 

Figure 3.2 illustrates a schematic flow diagram of palm oil milling processes. Upon harvesting, oil palm fruits (fresh fruit bunches (FFBs)) are collected from plantations and transported... 

Leafy vegetables and some fruits in particular are rich sources of chlorophylls. However, they are ranked among the most perishable post-harvest products and must be consumed within a few days after harvest or subjected to preservation methods to extend their freshness. Their typical green color is, if not the most important sensory attribute, an extremely important parameter of quality. Any discoloration can lead to rejection by consumers as the bright green color is intuitively linked with freshness. 

Surface residues of DDT and parathion at various times during the season and at harvest were determined for apples, pears, peaches, oranges, and lemons. Low level surface residues of parathion on apples were not carried over into cider. Harvest residues on fresh fruit are distinguished from residues present in food at the time of consumption which are included under the designation ultimate residues. 

---