Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries

  • Agnieszka NAWIRSKA-OLSZAŃSKA University of Environmental and Life Sciences in Wrocław, Department of Fruit, Vegetable and Cereals Technology, Chełmońskiego St. 37/41, 50-375 Wrocław
  • Anita BIESIADA University of Environmental and Life Sciences in Wrocław, Department of Horticulture, Grunwaldzki Square 45, 50-375 Wrocław
  • Anna SOKÓŁ-ŁĘTOWSKA University of Environmental and Life Sciences in Wrocław, Department of Fruit, Vegetable and Cereals Technology, Chełmońskiego St. 37/41, 50-375 Wrocław
  • Alicja Z. KUCHARSKA University of Environmental and Life Sciences in Wrocław, Department of Fruit, Vegetable and Cereals Technology, Chełmońskiego St. 37/41, 50-375 Wrocław
Keywords: Cucurbita maxima; Chaenomeles japonica; Fragaria × ananassa; total polyphenols andcarotenoids; vitamin C; turbidity; viscosity

Abstract

When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence it seems recommendable to blend pumpkin with other fruits. The pumpkin chosen for the experiments was of the variety ‘Karowita’. The aim of the study was to compare the physical and chemical properties of pumpkin samples based on different storage conditions. Pumpkin puree, puree juice and cloudy juices containing Japanese quince and strawberries were evaluated for their physical and chemical properties initially and after three months storage at temperatures of 4 °C and 30 °C. Cloudy juices were prepared with pectolytic preparation. The extract dry matter in all the samples was at a similar level. Puree and puree juice had considerably higher viscosity than cloudy juices. The highest quantities of bioactive compounds were detected in slightly processed samples (puree, puree juice and cloudy juices) stored at 4 °C . Increased content of polyphenols was observed in puree and puree juice after storage. However, in the remaining samples, there was observed a decrease in the content of the compounds. A considerable decrease in carotenoids took place in samples subjected to pressing, where the amount of assayed carotenoids in puree was 5.24 mg/100 g fresh matter (FM), 4.15 mg/100 g FM in puree juice, and 0.18-0.47 mg/100 g FM in cloudy juices. The pressing also caused a significant decrease in colour parameters. Three months of storage showed markedly decreased contents of carotenoids and vitamin C.

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Published
2016-06-14
How to Cite
NAWIRSKA-OLSZAŃSKA, A., BIESIADA, A., SOKÓŁ-ŁĘTOWSKA, A., & KUCHARSKA, A. Z. (2016). Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 44(1), 183-188. https://doi.org/10.15835/nbha44110238
Section
Research Articles