The quality analysis was carried out on the grapefruit juice sufficiently pasteurized by the induction heating at various conditions, in which the E. coli O157:H7 was inactivated to below the detectable limit of 1 log CFU mL−1. After treatments, samples were immediately placed in an ice bath for 5 min to cool down. A USPRO colorimeter (UltraScan Pro1166, USA) was employed for color measurement by recording a series of values including L*, a*, b*, and ΔE, which stands for lightness, redness, yellowness, and color difference, respectively, to assess the color difference among samples. Further, the values of °Brix and pH for all the samples were individually detected via a refractometer (Master-M; Atago, Tokyo, Japan) and a PHS-3C digital pH meter, respectively. The untreated grapefruit juice was used as control.
Master m
Manufactured by Atago
Sourced in Japan
The Master-M is a laboratory equipment designed for accurate and precise measurements. It features a high-resolution display and intuitive controls for easy operation. The core function of the Master-M is to provide reliable and consistent data for scientific and research applications.
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Lab products found in correlation
5 protocols using master m
1
Inactivation of E. coli in Grapefruit Juice
2
Determination of Apple Juice Properties
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Total soluble solids of crushed apple juice were determined using a hand held refrectometer (Master-M, Atago Co., LTD., Minato-Ku, Tokyo, Japan). The total soluble solids (TTS) were measured using the AOAC method 932.14 (AOAC 1998) [44 ]. The total titratable acidity of the cut apple cube was measured using the AOAC method 942.15 (AOAC 1998) [44 ]. A total of 10 g of apple cube was added to 100 g distilled water and blended, and then 0.3 mL of phenol phthalein indicator was added to it. The sample was then titrated with 0.1 N NaOH to a definite pink end-point.
3
Physicochemical Analysis of Chinese Vinegars
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The pH value was measured using a pH meter (Thermo Scientific Orion 3-star, Thermo Fisher Scientific, Inc., Waltham, MA, USA). Total acidity was determined by titrating the vinegars to pH 8.35 with 0.1 N NaOH and was expressed as the acetic acid equivalent. The brix of the vinegars was measured using a refractometer (Master M, ATAGO Co., Ltd., Tokyo, Japan), which was calibrated with distilled water. The total soluble solid content was determined by the hot air oven method at 105°C. The Hunter’s color values of the vinegars were measured using a colorimeter (CM-3600D, Konica Minolta, Osaka, Japan) and expressed as L* (white/dark), a* (red/green), b* (yellow/blue), and ΔE (overall color difference). Chinese vinegars are normally dark, and thus the samples were diluted at a ratio of 1:2 for determination of the Hunter’s color value.
4
Grapevine Physiological Parameter Measurement
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Mature fully expanded two apical leaves from each vine and three treatment and control plants were used to record chlorophyll content with a portable meter (SPAD-502PLUS, Minolta, Tokyo, Japan).
After peeling the berries, the grains and flesh were sieved out and put in centrifuge tubes and centrifuged for 10 min at 4 °C and 10,000 rpm. A Brix meter was used to calculate the total soluble solids (TSS) content of the supernatant, ATAGO Master-M, Tokyo, Japan [81 ].
For the treatment and control, three vines for each were selected. Ten shoots per vine were randomly designated to measure shoot length, making a total of thirty biological replicates at each phenological stage. Trunk and cane diameters were also measured with a digital Vernier calliper. The sampling time of these physiological parameters was the same as the sampling time of the other plant organs and soil. TSS sampling was conducted at pre-veraison, veraison and maturity. The data were analysed as a factorial experiment based on a completely randomized design with three replications. The contrast between the means was carried out by using Fisher LSD as a post hoc test at P < 0.05 using SPSS software.
After peeling the berries, the grains and flesh were sieved out and put in centrifuge tubes and centrifuged for 10 min at 4 °C and 10,000 rpm. A Brix meter was used to calculate the total soluble solids (TSS) content of the supernatant, ATAGO Master-M, Tokyo, Japan [81 ].
For the treatment and control, three vines for each were selected. Ten shoots per vine were randomly designated to measure shoot length, making a total of thirty biological replicates at each phenological stage. Trunk and cane diameters were also measured with a digital Vernier calliper. The sampling time of these physiological parameters was the same as the sampling time of the other plant organs and soil. TSS sampling was conducted at pre-veraison, veraison and maturity. The data were analysed as a factorial experiment based on a completely randomized design with three replications. The contrast between the means was carried out by using Fisher LSD as a post hoc test at P < 0.05 using SPSS software.
5
Determination of Fruit Juice Properties
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Three groups of nine fruits from each replicate were created at random, with samples from each group being mixed and squeezed through a cheesecloth to extract the juice. The concentration of soluble solids was determined using a refractometer (Master-M; Atago, Japan), then the extracted juice was placed on the refractometer’s glass prism and readings were recorded to obtain the total soluble solids (%).
Titratable acidity was used to determine the titration method. We placed 10 g of well-mixed samples into a 0.1 L volumetric bottle, added distilled water up to the scale mark, and agitated the bottle. The solution was filtered after standing for 30 min. We added two drops of phenolphthalein (1%) to 20 mL of the filtrate as an indicator and titrated it against standardised NaOH until the solution changed to pink, which did not fade within 30 s (pH = 8.1~8.3); the amount of NaOH was recorded (repeated thrice). Distilled water was used as a blank control instead of the titration sample. The titratable acidity (%) was expressed as a percentage of citric acid [39 ].
Titratable acidity was used to determine the titration method. We placed 10 g of well-mixed samples into a 0.1 L volumetric bottle, added distilled water up to the scale mark, and agitated the bottle. The solution was filtered after standing for 30 min. We added two drops of phenolphthalein (1%) to 20 mL of the filtrate as an indicator and titrated it against standardised NaOH until the solution changed to pink, which did not fade within 30 s (pH = 8.1~8.3); the amount of NaOH was recorded (repeated thrice). Distilled water was used as a blank control instead of the titration sample. The titratable acidity (%) was expressed as a percentage of citric acid [39 ].
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