MỤC LỤC
Vietnam has a long agricultural tradition and is a developing country with natural advantages in soil and climate - including tropical monsoon along with fertile soil that are favorable for the development of both agriculture and vegetables production especially fruits and vegetables. Jam is spread onto toast, freshly baked scones or used as a filling base for tarts such as a Bakewell when jam is made correctly and potted into sterilized jars, it will last up to a year, as the quantity of sugar in the jam in the cooking helps its preserving qualities.
Caccioni, Guizzardi, Biondi, Renda, and Ruberto (1998) reported that volatile compounds of orange and lemon peel are capable of inhibiting Penicillium despite it being claimed (using the agar dilution technique) that they are effective against the growth of some moulds [19]. Citrus sinensis essential oil demonstrated efficacy against Musca domestica (L.) with fatal doses between 3.93 and 0.71 àL/cm2, and it was isolated from fruit peel.Volatile extract of Citrus sinensis peels showed insecticidal potency during 30 and 60 min, against certain number of mosquitos, houseflies, and.
Essential oil of Citrus sinensis was tested against Planococcus ficus a mealybug pest in grape vine growing areas worldwide. Chloroform extract showed activity against the larvae of Anopheles subpictus, the methanol extract was active against larvae of Culex tritaeniorhynchus and the hexane extract was active against the nymph of Aphis gossypii. Orange has the potential to be used as an alternative crop protectant against the most likely pest species since the natural compounds of Citrus sinensis clearly impact the growth of varied plagues [14].
The orange peel is thick and simple to peel, and the fruit's skin is a vivid yellow color. Oranges turn bright yellow in cold weather, allowing the fruit to ripen while maintaining a light green skin tone. Due to the bitter taste this kind of orange generates, it is typically utilized to make orange juice [4].
Of the citrus fruits first discovered in the Mediterranean, this orange type is regarded as the most delectable and beautiful. The main drawback of blood oranges is that during processing and storage, the anthocyanins content, which gives the fruit its rich crimson color, tends to disappear. This particular orange variety is grown in the Mediterranean region, however its juice has a low acid level, is unable to prevent microbes, and is overly sweet, making it unsuitable for making orange juice [4].
The fruit is slightly flattened, weighing 200-400g/fruit with rough skin, thick skin, yellow or dark red when ripe, thick but easy to peel, red flesh, greenish brown seeds, sweet, slightly sour. Currently, there are more than 86.000 hectares of citrus trees in the Southern region, making up 18.45% of the area's fruit trees and producing about 1 million tons annually, or 57.4% of the output for the entire region. In which, oranges are grown in many provinces such as Tien Giang, Ben Tre, Dong Thap, Vinh Long, Tra Vinh, Soc Trang, Hau Giang and Can Tho city.
Tien Giang plans the fruit growing area here according to VietGAP criteria of the Southern Fruit Institute in coordination with the local implementation, typically Cai Be district. According to the data of the Gardening Association of Cai Be district, at the end of 2000, the district had about 5.000ha of Sanh oranges, but affected by greening disease nearly half of the area. After that, the Sanh orange gradually recovered and developed a new area, because the price of Sanh oranges suddenly increased, so many gardeners turned to grow Sanh oranges.
Now, Sanh oranges are not only present in communes south of the highway such as My Luong, My Duc Tay, An Thai Dong, An Thai Trung but also spread to the northern lands such as My Loi A, My Loi B, My Tan. Sanh oranges produce fruit all year round, but are most concentrated around November and December of the year, from the date of flowering to. When the harvest is complete, people will leave the young oranges left on the tree to prepare for the next crop.
20 harvest is 7-9 months, but gardeners have measures to flower at the right time to sell.
A little quantity of food acid is typically added to jams, and this acid content also helps to prevent microbiological activity [2]. The manufacturer can add pectin or agar to boost the product's freezing ability depending on the chemical makeup of the fruit used as the raw material for jam [3].
24 Journal of Science: “Extraction, Derivatization, Characterization and Antifungal Investigation of Limonene from Citrus sinensis Peels”, Ita E Uwidia, Bodunde J Owolabi and Richard C Okafor. Since we joined the WTO trading organization, our nation's essential oil production business has grown significantly. Today, the variety and popularity of essential oil products made from plants is expanding, particularly oranges.
Numerous studies have been conducted on the extraction of compounds and their diverse applications from this fruit's peel. This is the area that contains a lot of essential oils, which are frequently utilized in the food, drug, and chemical sectors. Examples include studying and obtaining essential oils from orange peels, as well as various issues including production projects processing of orange peel jam and marmalade.
Project: “Nghiên cứu tách chiết tinh dầu từ vỏ cam sành”, Lê Phạm Tấn Quốc, Vừ Ái Mỹ, Trịnh Thị Minh Nguyệt.
Research content 2: Completing the process of producing Jam products from Oranges (Citrus Sinensis (L) Osbeck) and evaluating the quality of final product. The diagram below will be used to illustrate the research on producing Jam product by using Oranges (Citrus sinensis (L.) Osbeck) [12]. The raw ingredients used to make Orange Jam must be of high quality, attain technical maturity, firm, defect-free, and not crushed.
- Adding sugar to a product has the following effects: it makes it sweeter, helps the product freeze, and lengthens its shelf life. Extract the total ash with hot water, filter through ashless filter paper, heat and weigh the residue to determine the water-insoluble ash; Calculate the ash ash by calculating the difference. Extract the total sugar from the sample with hot water, hydrolyzed hydrochloric acid to glucose is determined by the reaction with Fehling solution, iron (III) sulfate and potassium permanganate.
During production testing, the sensory quality of jam products is assessed using the scoring technique outlined in TCVN 3215-79. This standard is used to review generic or distinct sensory criteria for each of taste, smell, colour, and condition to evaluate the quality of a product. Analysis of variance (ANOVA) was used to find significant differences, which were then tested using the Duncan test at a P<0.05 level.
To determine the effect of malt syrup concentration on the quality of product following the single-factor model. Fixed sugar mixing ratio 65%, change malt syrup mixing ratio, other factors at the same technological conditions. The results showed that, when the percentage of added malt increased, the average scores of sensory indicators increased in the experimental formulas.
Cooking temperature is studied in the range of 70-110°C until the product reaches the required homogeneity, then the sensory quality of the product is evaluated. For formula F12, the sensory scores of colors, smell and taste are good, keeping the product's characteristics. - Malt syrup has the effect of forming a coagulant for the product, helping to improve its uniformity and sensory appeal.
Jam is cooked until the desired homogeneity is achieved at a temperature of 80°C to prevent damaging the product's quality owing to a variety of reactions, including caramelization, evaporation of odor compounds, loss of vitamin content, etc. 40 Note: To prevent lowering the product's quality, the glass jar needs to be autoclaved and dried before being used to pour the product. - Provide information about the product, place of manufacture, date of manufacture and expiry date, instructions for use.
On the other hand, in accordance with Decision 867/1998/QD-BYT of the Minister of Health dated April 4, 1998 on the issuance of "List of hygienic criteria for food and foodstuffs" fruit puree goods immediately following manufacture fulfill the requirements of total aerobic microorganisms.
Conclusion
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Lê Thanh Mai, Nguyễn Thị Hiền, Phan Thu Thủy, Nguyễn Thị Thanh Hằng, Lê Lan Chi (2004), Các phương pháp phân tích ngành công nghệ lên men, NXB Khoa học và Kỹ thuật Hà Nội. Nguyễn Đức Tuân, Phạm Thị Vinh, Đinh Thị Kim Hoa, Vũ Thị Hạnh, Trần Thị Lý, Vũ Thị Thắm, Nguyễn Thị Oanh, Phạm Thị Oanh, Hà Thị Hiền (2014), Nghiên cứu xây dựng quy trình sản xuất một số sản phẩm mứt nhuyễn quả. Esquivel-Ferriủo and Marớa del Rayo Camacho-Corona, Chemistry and Pharmacology of Citrus sinensi, pp.
Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact.