Some physical, pomological and nutritional properties of two plum (Prunus domestica L.) cultivars

Modeling and optimization of dyeing process of polyamide 6 and woolen fabrics with plum-tree leaves using artificial intelligence

The dyeing process of textile materials is inherently intricate, influenced by a myriad of factors, including dye concentration, dyeing time, pH level, temperature, type of dye, fiber composition, mechanical agitation, salt concentration, mordants, fixatives, water quality, dyeing method, and pre-treatment processes. The intricacy of achieving optimal settings during dyeing poses a significant challenge. In response, this study introduces a novel algorithmic approach that integrates response surface methodology (RSM), artificial neural network (ANN), and genetic algorithm (GA) techniques for the precise fine-tuning of concentration, time, pH, and temperature. The primary focus is on quantifying color strength, represented as K/S, as the response variable in the dyeing process of polyamide 6 and woolen fabric, utilizing plum-tree leaves as a sustainable dye source. Results indicate that ANN (R2 ~ 1) performs much better than RSM (R2 > 0.92). The optimization results, employing ANN-GA integration, indicate that a concentration of 100 wt.%, time of 86.06 min, pH level of 8.28, and a temperature of 100 °C yield a K/S value of 10.21 for polyamide 6 fabric. Similarly, a concentration of 55.85 wt.%, time of 120 min, pH level of 5, and temperature of 100 °C yield a K/S value of 7.65 for woolen fabric. This proposed methodology not only paves the way for sustainable textile dyeing but also facilitates the optimization of diverse dyeing processes for textile materials.

Fruit Quality Characteristics of Service Tree (Sorbus domestica L.) Genotypes

In this study, agro-morphological properties, phenolic compounds, and organic acid contents in the fruits of service tree (Sorbus domestica L.) genotypes naturally grown in Türkiye (Bolu) were determined. The fruit weights of genotypes were found to be quite variable, ranging from 5.42 g (14MR05) to 12.54 g (14MR07). The highest L*, a*, and b* fruit external color values were found to be 34.65 (14MR04), 10.48 (14MR09), and 9.10 (14MR08), respectively. The highest chroma and hue values were recorded as 12.87 (14MR09) and 49.07 (14MR04), respectively. 14MR03 and 14MR08 genotypes exhibited the highest amount of soluble solid content and titratable acidity (TA) as 20.58 and 1.55%, respectively. The pH value was found to be in the range of 3.98 (14MR010)-4.32 (14MR04). Chlorogenic acid (14MR10, 48.49 mg/100 g), ferulic acid (14MR10, 36.93 mg/100 g), and rutin (14MR05, 36.95 mg/100 g) were predominant phenolic acids observed in the fruits of service tree genotypes. The predominant organic acid in all fruit samples was malic acid (14MR07, 34.14 g/kg fresh weight basis), and the highest quantity of vitamin C was detected at 95.83 mg/100 g in genotype 14MR02. Principal component analyses (%) were performed to determine the correlation between the morphological-physicochemical (60.6%) and biochemical characteristics of genotypes (phenolic compounds: 54.3%; organic acids and vitamin C: 79.9%). It was determined that measured genotypes were important genetic resources in terms of nutritional value.

Comparison between the volatile substances in spirits beverages distilled by two different initial materials of Prunus domestica “Stanley” in an industrial environment

Analysis of the chemical composition of volatile substances in two distillates from Prunus domestica “Stanley” cultivated in the village of Rumyantsevo, Lovech, Bulgaria. Production is in an industrial environment, fermentation and distillation are carried out under equal conditions, but on different starting materials. One batch PDS-1 distilled from fermented mash and second batch PDS-2 distilled from fermented juice. The distillation apparatus is equipped with a rectifying column with 4 trays, as well as a water reflux condenser. Determination of congeners in both samples was done by gas chromatography principle OIV-MA-BS-14:2009. Methodology used for measuring alcohol content, cyanide derivatives, furfural and total acidity is according to the requirements of the OIV. In PDS-1 methanol (1094.7 g/hL a.a.) is almost 8% higher than in PDS-2 (1015.8 g/hL a.a.), it was found insignificant increase of furfural content in distillates of PDS-1 than in PDS-2. Concerning esters, aldehydes and higher alcohols the amount in PDS- 1 is significantly higher than in PDS-2, respectively 203.06 g/hL, 14.2 g/hL and 484.6 g/hL in batch fermented with hard particles, and 14.2 g/hL, 8.6 g/hL, 267.9 g/hL in batch produced from fermented juice.

Determination of Agromorphological and Biochemical Characteristics of Fruits of Plum Cultivars and Genotypes According to Different Maturity Stages

This study was conducted on five commercial plum cultivars are grown in Iğdır province and five wild plum genotypes commonly found in the province. The pomological properties, vitamin C, organic acids contents and phenolic compounds contents of plum fruits were determined. As for the pomological properties, fruit weight was measured as 130.5 g in Autumn Giant cultivar, while fruit thickness was 56.4 mm, fruit length was 48.6 mm, and fruit width was 53.3 mm. The fruit stem length was 13.7 mm in Japanese cultivar. Among phytochemicals; in the highest titratable acidity was detected in Angelino cultivar (2.1%), while the highest soluble solid content was determined in Green Plum (21.4%), the pH in Type 5 genotype (3.7), vitamin C in Type 2 genotype (29.44 mg 100g-1); of organic acids, oxalic acid was determined to be the highest in Type 3 genotype (8.043 mg 100g-1), citric acid in Autumn Giant cultivar (27.142 mg 100g-1), malic acid in Black Splendor cultivar (5.121 mg 100g-1), succinic acid (5.541 mg 100g-1) and fumaric acid (7.071 mg 100g-1) was determined in Angelino cultivar. From phenolic compounds; gallic acid was determined to be the highest in Type 4 genotype (2.078 mg 100g-1), protocatechuic acid in Angelino cultivar (1.975 mg 100g-1), catechin in Type 4 genotype (6.971 mg 100g-1), chlorogenic acid (20.027 mg 100g-1) and vanillic acid (0.589 mg 100g-1) in Autumn Giant cultivar, caffeic acid in Type 4 genotype (1.016 mg 100g-1), syringic acid in Type 4 genotype (0.982 mg 100g-1), p-coumaric acid in Angelino cultivar (1.712 mg 100g-1), ferulic acid in Type 5 genotype (1,647 mg 100g-1), o-coumaric acid in Angelino cultivar (0.388 mg 100g-1), rutin in Black Splendor cultivar (0.981 mg 100g-1). It has been observed that there is a great diversity among the plum genotypes.

Isolation and functionalities of bioactive peptides from fruits and vegetables: A reviews

Bioactive peptides have recently gained more research attention as potential therapies for the management of bodily disorders and metabolic syndromes of delicate health importance. On another note, there is a rising trend on a global scale for the consumption and adoption of fruit and vegetables for the fulfilment of dietary and health needs. Furthermore, fruits and vegetables are being more studied as base materials for the isolation of biologically functional components and accordingly, they have been investigated for their concomitant bioactive peptides. This review focuses on isolation and bio-functional properties of bioactive peptides from fruits and vegetables. This manuscript is potential in serving as a material collection for fundamental consultancy on peptides derived from fruits and vegetables, and further canvasses the necessitation for the use of these food materials as primal matter for such.

Plum (Prunus rossica Erem.) fruit field and laboratory researces depending on the scion-stock combinations

The results of the field observations and biochemical researches of plum (PrunusrossicaErem.) fruits grown in the garden of intensive type with agrogenic soil in row spacing are presented in the article. The fruits of plum breeds Kubanskaya kometa и Naidena were gathered from the trees grafted on different stocks. The influene of the stock on the trees productivity, the fruit weight and biochemical structure of the plum fruits were studied. Basic chemical analyses, ascorbic acid concentration, antioxidant activity and fruit ash content were determined. The variation limits of the parameters under study depending on the used stock were shown. The best degustation evaluation parameters were found at the combinations of Kubanskaya kometa on stocks OPA-15-2 and Novinka, Naidena on OPA-15-2 (more than 4,5 points). The high positive correlation (r= 0.92) was marked between solutable solids and sugars content.The researches about the stock influence on the plum fruits titratable acidity change we have not found.The correlation between AA and ascorbic acid content in the fruits was determined (r =0.7). The decreasing row of the elements content in the plum fruits ash is the following: K>P>Mg>Ca>Mo>Cu>S>Ni>Fe≈Si>Mn. The proportion of K is from 18.67 (Naidena/ОРА-15-2) to 27.48 (Kubanskaya kometa/Novinka); P from 3.35 (Kubanskaya kometa/seedlings P.cerasifera Ehrh. to 6.39 (Kubanskaya kometa/Novinka), Mg from 1.11 (Nnaidena/ОРА-15-2) to 2.43 (Naidena/seedlings P.cerasifera Ehrh.) and Ca from 0.39 (Naidena/13-11) to 1.85 (Naidena/OPA-15-2) mass % respectively. The proportion of the rest elements is not more than 1 mass %.  Under the OPA-15-2 stock influence the trees productivity and the single fruit weight increased, solutable solids, sugars and ascorbic acid concentration in the fruit in comparison with standard stock by the seedling rootstock of alycha (PrunuscerasiferaEhrh. seedlings). While ingrafting by Novinka stocks the parameters under study decreased.

Dried plums and their products: composition and health effects--an updated review

This paper describes composition of dried plums and their products (prune juice and dried plum powder) with special attention to possibly bioactive compounds. Dried plums contain significant amounts of sorbitol, quinic acid, chlorogenic acids, vitamin K1, boron, copper, and potassium. Synergistic action of these and other compounds, which are also present in dried plums in less conspicuous amounts, may have beneficial health effects when dried plums are regularly consumed. Snacking on dried plums may increase satiety and reduce the subsequent intake of food, helping to control obesity, diabetes, and related cardiovascular diseases. Despite their sweet taste, dried plums do not cause large postprandial rise in blood glucose and insulin. Direct effects in the gastrointestinal tract include prevention of constipation and possibly colon cancer. The characteristic phenolic compounds and their metabolites may also act as antibacterial agents in both gastrointestinal and urinary tracts. The indirect salutary effects on bone turnover are supported by numerous laboratory studies with animals and cell cultures. Further investigation of phenolic compounds in dried plums, particularly of high molecular weight polymers, their metabolism and biological actions, alone and in synergy with other dried plum constituents, is necessary to elucidate the observed health effects and to indicate other benefits.

Antioxidant potential of different plum cultivars during storage

Plums, the most commonly consumed fruits from Romania, are fruits rich in bioactive compounds, such as antioxidants. This research work was carried out to investigate the antioxidant potential of twelve plum cultivars, fresh and stored during 10days at 4°C by using different methods (DPPH, ORAC and erythrocyte resistance to haemolysis). The contents of total phenolic compounds and total anthocyanins were also determined by specific spectrometric methods. Significant differences between fresh and stored plum cultivars (p<0.05) were found. Storage at 4°C resulted in an increase in antioxidant potential and anthocyanins content of the autumn plum varieties. Autumn plum varieties also showed a higher antioxidant capacity than summer varieties, as assessed by the ORAC and the haemolysis resistance assays. Our results suggest that, even after storage, plums could be a good source of antioxidants, which may provide health-promoting effects for humans.

Assessment of the Physico-mechanical, Chemical and Colour Characteristics of Potatoes Depending on Tuber Size and Cultivar

In this study, four tuber sizes (28S1 45mm, 45S255mm, 55S365 mm and S465 mm) and three potato cultivars (Jelly, Milva and Sante) were used to assess the variations of physico-mechanical, chemical and colour properties depending on tuber size and potato cultivars. Physico-mechanical properties (geometric mean diameter, sphericity, surface area, bulk and tuber densities, volume, static coefficient of friction, puncture force and deformation), chemical properties (pH, total acidity [TA] and total soluble solid content [TSSC]), and colour characteristics (L, a, b) were determined. The physico-mechanical (geometric properties and puncture force) and chemical properties of potatoes were significantly affected by tuber sizes and cultivars, respectively. pH, TA and TSSC of potato tuber were higher in Milva, TA was higher in Jelly and TSSC was higher in Sante than in those of the other cultivars, respectively.

Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties

The persimmon cv. Hachiya (Diospyros kaki) fruits were analysed for some physical properties (fruit dimensions, fruit mass, fruit volume, fruit density, aspect ratio, geometric mean diameter, sphericity, spread area, projected area, bulk density, skin and flesh firmness, skin and flesh colour as L, a and b values, coefficient of static friction on different surfaces and porosity), chemical properties (moisture, ash, pH, acidity, vitamin C, total soluble solids) and nutritional properties (phosphorus, potassium, calcium, magnesium, sodium, iron, manganese, copper and zinc). The fruit characteristics ranged from 169 g for average fruit mass, 65.97 mm for the geometric mean diameter, 1.03% for sphericity and 180 cm3 for volume of fruit. The bulk density, fruit density and porosity were determined as 5,817 N/m3, 9,300 N/m3 and 38.06%, respectively. The present study also revealed important nutritional values of persimmon fruits.

Composting of spent mushroom compost, carnation wastes, chicken and cattle manures

This study has purposed to determine the optimum mixture ratio of used mushroom compost, chicken manure, cattle manure and carnation waste for composting. For this purpose, these materials have been mixed in seven various ratios (R1-R7) and composted in the experimental composting reactors. The highest dry material losses and temperature values have been obtained by the R4 which contains 50% carnation waste, 25% chicken manure and 25% spent mushroom compost. Beside R4, mixtures of R2, R5 and R6 have also provided high process temperature and dry material loss values. The lowest dry material loss and temperature values have been obtained in the R7 which contains only carnation wastes. In the study, it has also seen that FAS (free air space) parameter is effective on the process and must be in the interval of 24-32%.

Some physical, pomological and nutritional properties of kiwifruit cv. Hayward

In this research, several physical, pomological and nutritional properties that are important for the design of equipments for harvesting, processing, transportation, sorting, separation and packaging of kiwifruit cv. Hayward grown in the Black Sea region of Turkey were determined. The fruit characteristics ranged from 72.28 g for average fruit weight, 59.41, 46.28 and 42.87 mm for fruit length, width and thickness, 49.03 mm for the geometric mean diameter, 0.825% for sphericity and 66.52 cm(3) for the volume of fruit, respectively. The bulk density, fruit density and porosity were determined as 575.27 kg/m(3), 1,093 kg/m(3) and 47.13%. The highest coefficient of static friction was obtained on plywood as 0.190, followed by polyethylene, rubber and galvanized steel sheet as 0.173, 0.163 and 0.158, respectively. The total soluble solid content, acidity, vitamin C, ash and total nitrogen content of kiwifruit cv. Hayward were 7.32%, 1.64%, 108 mg/100g, 0.71 g/100 g and 0.84%, respectively. The fresh fruits have 1.09 mg/100g total chlorophylls and flesh color data represented as L, a and b were 57.18, 17.25 and 37.46, respectively.