Shelf Life Prediction and Storage Stability of Deglet Nour Dates (Phoenix dactylifera L.): Microbiological and Organoleptic Properties

In the present study, influence of two types packaging (inflated polypropylene (IPP) and laminated aluminium foil (ALU)) and storage conditions (with/without 1 g of silica desiccant packets (SDPs)) on quality and shelf life of chewy santol candies were studied. After storage at 25 degrees Celsius for 30 days, it was found that the combination of ALU with SDPs presented the best treatment to maintain the quality of colour, water activity (aw), moisture content, total acidity, pH value, sensory evaluation i.e. (colour, odour, flavour and overall acceptance). Shelf-life prediction by using accelerated Q10 method based on moisture factors as an indicator of deterioration of the samples during storage. The samples were incubated at 25, 35 and 45°C and sampled every 5 days for estimated on physical, chemical quality and microbiological change. The predicted shelf life of chewy santol candies at 25°C of IPP and ALU packaging with SDPs using Q10 method were 25 and 27 days, respectively. However, the IPP and ALU packaging without SDPs, the products can be stored less than 25 days. SDPs provides a cheaper and easy method to keeping quality of the chewy santol candies. Therefore, the products with SDPs packaging can maintain the product quality during storage and has an acceptable quality to consumers.

Download Full-text

Improving Fruit Quality, Bioactive Compounds, and Storage Life of Date Palm (Phoenix dactylifera L., cv. Barhi) Using Natural Elicitors

Horticulturae ◽

10.3390/horticulturae7090293 ◽

2021 ◽

Vol 7 (9) ◽

pp. 293

Author(s):

Zienab F. R. Ahmed ◽

Fatima Y. Y. Al Shaibani ◽

Navjot Kaur ◽

Sajid Maqsood ◽

Guillermo Schmeda-Hirschmann

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Life Quality ◽

Phoenix Dactylifera ◽

Antimicrobial Activities ◽

Soluble Solids ◽

Total Phenolic ◽

Date Fruit ◽

Phoenix Dactylifera L ◽

And Storage

“Barhi” date fruit is highly appreciated and widely consumed at the Bisr stage (first edible stage) of maturity. However, maintaining its quality for long periods of time after harvest and throughout marketing is a substantial challenge. Therefore, the objective of this study was to investigate the effects of preharvest spray treatments of 1% chitosan (Ch) in conjunction with 3% calcium chloride (Ca) and 2 mM salicylic acid (SA) on “Barhi” fruit’s shelf life, quality, and phytochemical composition at harvest and during cold storage. All treatments significantly delayed the ripening and decay of “Barhi” dates compared to controls. Ch treatment, followed by Ch + SA and Ch + SA + Ca, showed the lowest weight loss. Ch + Ca, Ch + SA + Ca, and Ch + SA treatments showed significantly lower levels of total soluble solids (TSS) compared to the control fruit. Ch + Ca and Ch + Ca + SA treatments showed no decayed fruit after 60 days of cold storage. At the end of storage time, the Ca treatment, followed by Ch + Ca + SA, showed the greatest total phenolic (TPC), flavonoids (TFC), and tannin (TTC) contents. Ch + SA + Ca, Ch + SA, and Ch showed significantly higher antioxidant and antimicrobial activities compared to controls. Based on these findings, these treatments may be recommended to prolong the shelf life of “Barhi” date fruit.

Download Full-text

A Comparative Study of Suitability of Low-Density Polyethylene and Coextruded Laminate Pouches for Storage Stability and Shelf Life Prediction of Instant Puran Powder

Journal of Packaging Technology and Research ◽

10.1007/s41783-019-00071-y ◽

2019 ◽

Vol 3 (3) ◽

pp. 223-233 ◽

Cited By ~ 2

Author(s):

Nilesh Balasaheb Kardile ◽

Prabhat Kumar Nema ◽

Barjinder Pal Kaur ◽

Shubhangi Mahadeo Thakre

Keyword(s):

Comparative Study ◽

Shelf Life ◽

Life Prediction ◽

Storage Stability ◽

Low Density Polyethylene ◽

Low Density ◽

Shelf Life Prediction

Download Full-text

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Journal of Food Quality ◽

10.1155/2018/1639260 ◽

2018 ◽

Vol 2018 ◽

pp. 1-15 ◽

Cited By ~ 4

Author(s):

Xueqi Li ◽

Selina C. Wang

Keyword(s):

Shelf Life ◽

Olive Oil ◽

Real Time ◽

Life Prediction ◽

Prediction Models ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Alpha Tocopherol ◽

Shelf Life Prediction ◽

And Storage

Extra virgin olive oil (EVOO), with high unsaturation degree (oleic acid, linoleic acid, and linolenic acid), is prone to oxidation during production and storage even with the presence of abundant antioxidants (e.g., phenolic compounds, alpha-tocopherol, and chlorophyll). The level of oxidation degradation is greatly affected by the EVOO chemical composition (free fatty acids, saturated and unsaturated fat ratio, total phenol content, etc.) and storage conditions (packaging material, oxygen, temperature, and light). With the increasing demand on qualitative acceptability and food safety of an EVOO product, consumers rely heavily on “shelf life” as a good indicator. Hence, it is critical for olive oil producers to provide accurate and practical information on shelf-life prediction. This review analyzes ten shelf-life prediction models that used various parameters and approaches for model establishment. Due to the complexity of chemical interactions between oil phase and environment under real-time storage and rapid accelerated testing conditions, further investigation is needed to scrutinize and minimize the discrepancies between real-time shelf life and predicted shelf life of EVOO products.

Download Full-text