Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life

2013 ◽  
Vol 82 ◽  
pp. 70-75 ◽  
Author(s):  
P.K. Irfan ◽  
V. Vanjakshi ◽  
M.N. Keshava Prakash ◽  
R. Ravi ◽  
V.B. Kudachikar
Keyword(s):  
Shelf Life ◽  
Calcium Chloride ◽  
Ficus Carica ◽  
Keeping Quality

scholarly journals Shelf-life of Dahi (Yogurt) with or without potato mash

2012 ◽  
Vol 29 (1) ◽  
pp. 22-30
Author(s):  
M R Amin ◽  
M N Islam ◽  
M A Habib ◽  
F Islam
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Keeping Quality ◽  
Different Types

Four different types of Dahi (Yogurt) were prepared and kept at room and   refrigeration temperatures with different concentrations of potato mash (0, 5, 10 and 15%). These Dahi samples were analyzed for smell and taste, body and consistency, colour, texture and acidity and pH at pre and post storage period. The quality of Dahi deteriorated quickly at room temperature than at refrigeration temperature. With (5%) or without potato mash keeping quality was preserved for up to three days but at refrigeration temperature they were suitable up to 12 days. Addition of 10% and 15% potato mashes were suitable for keeping Dahi up to two days at room temperature while in refrigeration temperature it was acceptable up to ten and eight days, respectively. Preparation of Dahi in incorporating potato mash may be economically feasible without compromising it qualities. DOI: http://dx.doi.org/10.3329/bvet.v29i1.11886 Bangl. vet. 2012. Vol. 29, No. 1, 22-30 

A Membrane-Filter Technique to Test for the Significance of Sublethally Injured Bacteria in Retail Pasteurized Milk

1975 ◽  
Vol 38 (2) ◽  
pp. 87-88 ◽  
Author(s):  
T. J. CLAYDON
Keyword(s):  
Shelf Life ◽  
Membrane Filter ◽  
Selective Medium ◽  
Pasteurized Milk ◽  
Filter Technique ◽  
Litmus Milk ◽  
Keeping Quality ◽  
Membrane Transfer

A membrane transfer procedure previously described was used to study the possible role of sublethally injured bacteria in the keeping quality of retail pasteurized milk. Trypticase soy broth (TSB) was used as nonselective medium and TSB plus NaCl at pH 6.0 (TSBS 6.0), as the selective medium inhibitory to injured organisms. In pasteurized milk at early stages of storage, colony counts on the latter medium were much lower than on the former. Subsequent transfer of the TSBS 6.0 filters to fresh TSB and further incubation usually increased the counts to about the initial TSB range. Generally the organisms presumed injured and subsequently recovered were the same types as those considered uninjured. They were mainly streptococci and micrococci that produced only slow changes in litmus milk at 5 C, so they are of doubtful significance in the shelf life of retail milk at refrigerator temperatures.

SANITATION PROBLEMS IN THE MANUFACTURE OF COTTAGE CHEESE1

1957 ◽  
Vol 20 (6) ◽  
pp. 157-160 ◽  
Author(s):  
J. C. Boyd
Keyword(s):  
Shelf Life ◽  
Cottage Cheese ◽  
Keeping Quality ◽  
Manufacturing Procedure

Cottage cheese is the result of a controlled bacteriological fermentation. Its successful manufacture and distribution is, therefare, largely a matter of controlling certain bacteriological and sanitation problems. These problems are discussed under three catagories: namely, those that affect the manufacturing procedure; those that affect the shelf life or keeping quality of the finished product; and those that affect the spread of disease.

The Shelf Life of Pasteurized Fresh Milk Manufactured in Saudi Arabia

1988 ◽  
Vol 51 (12) ◽  
pp. 976-978 ◽  
Author(s):  
JOSEPH S. SALJI ◽  
SUHAYL R. SAADI ◽  
AHMED MASHHADI
Keyword(s):  
Saudi Arabia ◽  
Shelf Life ◽  
Sensory Attributes ◽  
Fresh Milk ◽  
C Storage ◽  
Keeping Quality ◽  
Sensory Qualities ◽  
Standard Organization ◽  
Mold And Yeast

The keeping quality of pasteurized fresh milk was investigated. At 7°C storage, the product conformed to the Saudi Arabian Standard Organization for as long as 7 d and as short as 2 d with ≤10 cfu/ml coliform, ≤10 cfu/ml mold and yeast, ≤50,000 cfu/ml SPC and acceptable sensory qualities. Acceptable sensory attributes with coliform counts of <10 cfu/ml were maintained in the product for 10 d at 7°C. Molds, yeasts and psychrotrophs were instrumental in cutting down the shelf life of the product beyond 10 d at 7°C. The possibility of extending the shelf life from 3 to 5 d should not be denied provided the product is stored at temperatures not exceeding 7°C.

Quality and Shelf Life of Mango (Mangifera Indica L. cv. `Tainong') Coated by Using Chitosan and Polyphenols

2007 ◽  
Vol 13 (4) ◽  
pp. 317-322 ◽  
Author(s):  
J. Wang ◽  
B. Wang ◽  
W. Jiang ◽  
Y. Zhao
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Chitosan Solution ◽  
Life Extension ◽  
Mango Fruit ◽  
Chitosan Coating ◽  
Keeping Quality

Chitosan-based coatings were used to delay ripening and prolong shelf-life of mango fruit stored at 15±1°C and 85—90% RH for 35 days. Mango fruits were treated with 2% chitosan solution or with 2% chitosan containing 1% tea polyphenols (TP—chitosan). Samples were taken at regular intervals for analysis. Results indicated that chitosan coating alone could decrease the decay incidence and weight loss, and delay the change in colour, pH and titratable acidity of mango fruit during storage. While coating the fruit with TP—chitosan was more effective at keeping quality of the fruit during storage. Firmness of the control fruit declined rapidly to 18.6 N after 5 days of storage at 15°C, which was 22.8% or 71.5% lower than that of the fruit treated with chitosan or TP—chitosan, respectively. Sensory quality of mango was enhanced significantly by the TP—chitosan coating compared with chitosan coating alone. These results suggested that treatment with chitosan containing TP exhibited high potential for shelf-life extension of mango fruit.

scholarly journals Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 309
Author(s):  
Said A. Shehata ◽  
Said Z. Abdelrahman ◽  
Mona M. A. Megahed ◽  
Emad A. Abdeldaym ◽  
Mohamed M. El-Mogy ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Weight Loss ◽  
Shelf Life ◽  
Calcium Chloride ◽  
Tomato Fruit ◽  
Fruit Color ◽  
Total Carotenoids ◽  
Positive Loading ◽  
Ozonated Water

Tomatoes are perishable fruit that makes them deteriorate rapidly during the post-harvest chain. Therefore, the effect of calcium chloride (CaCl2), chitosan, hydrogen peroxide (H2O2), and ozonated water on the storage abil\ity and quality of tomato fruit (Solanumlycopersicum L. cv. 448) stored at 10 °C for 28 d was studied. Weight loss, firmness, fruit color, total soluble solids (TSS), titratable acidity, total carotenoids, and ascorbic acid content (AsA) of treated tomato fruit were recorded. Our results revealed that all tested treatments significantly extended the shelf-life and maintained quality of tomato fruit compared to the control. Chitosan and CaCl2 were the most effective treatments in maintaining quality attributes. Furthermore, a correlation study suggested that AsA and total carotenoids played a vital role in conserving tomato fruit quality during storage. PC1 had strong positive loading for pH, appearance, firmness, AsA, TSS, carotene, fruit color (L* & b*) and a strong negative loading for lycopene content, color (a), weight loss, and color index. PC2 had high positive loading for total acidity and total sugar content.

scholarly journals Study on the Extension of Shelf-life by Activation of Inherent Lactoperoxidase System in Raw Cow Milk

2014 ◽  
Vol 7 ◽  
pp. 57-60
Author(s):  
Prashanta Pokhrel ◽  
Suman Kumar Lal Das
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Shelf Life ◽  
Room Temperature ◽  
Raw Milk ◽  
Potassium Thiocyanate ◽  
Cow Milk ◽  
Lactoperoxidase System ◽  
Keeping Quality

Effectiveness of lactoperoxidase in raw cow milk was studied to observe the increase in shelf-life. Lactoperoxidase system was activated within two hours after milking by the addition of hydrogen peroxide and potassium thiocyanate, then milk was kept at different conditions viz. refrigerated condition (5±2)°C, room temperature (25±3)°C and at (35±2)°C. The keeping quality of raw milk was determined by the acidity, which when reached 0.18 % as lactic acid, was considered spoiled. Results indicated that the lactoperoxidase system (LP-s) increased the shelf-life of raw cow milk kept at room temperature (25±3)°C and refrigeration temperature (5±2)°C significantly (p<0.05);however no significant increase in shelf-life was observed between the control and LP-s treated raw milk sample held at (35±2)°C. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10606   J. Food Sci. Technol. Nepal, Vol. 7 (57-60), 2012   

Preharvest application of 1-methylcyclopropene inhibits ripening and improves keeping quality of ‘Brown Turkey’ figs (Ficus carica L.)

2012 ◽  
Vol 138 ◽  
pp. 266-272 ◽  
Author(s):  
Zohar E. Freiman ◽  
Victor Rodov ◽  
Zeev Yablovitz ◽  
Batia Horev ◽  
Moshe A. Flaishman
Keyword(s):  
Ficus Carica ◽  
Keeping Quality
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