Effect of gamma-irradiation and refrigerated storage on the improvement of quality and shelf life of pear (Pyrus communis L., Cv. Bartlett/William)

2008 ◽  
Vol 77 (8) ◽  
pp. 983-989 ◽  
Author(s):  
A.M. Wani ◽  
P.R. Hussain ◽  
R.S. Meena ◽  
M.A. Dar
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Pyrus Communis ◽  
Refrigerated Storage ◽  
Pyrus Communis L ◽  
Quality And Shelf Life

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

2013 ◽  
Vol 141 (3) ◽  
pp. 1655-1660 ◽  
Author(s):  
Yumin Cao ◽  
Weigang Gu ◽  
Jinjie Zhang ◽  
Yin Chu ◽  
Xingqian Ye ◽  
...  
Keyword(s):  
Shelf Life ◽  
Aqueous Extract ◽  
Refrigerated Storage ◽  
Quality And Shelf Life

scholarly journals Gamma Irradiation Treatment of Cherry – Impact on Storage Quality, Decay Percentage and Post- Refrigeration Shelf-Life Extension

2015 ◽  
Vol 3 (1) ◽  
pp. 54-73 ◽  
Author(s):  
S Parveen ◽  
P. R Hussain ◽  
M. A Mir ◽  
F Shafi ◽  
S Darakshan ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Dose Range ◽  
Life Extension ◽  
Refrigerated Storage ◽  
Radiation Processing ◽  
Storage Quality ◽  
Shelf Life Extension ◽  
Ambient Storage ◽  
Gamma Irradiated

Present study was conducted to investigate the effect of gamma irradiation on storage quality and post refrigeration shelf-life extension of cherry. Two commercial varieties of cherry fruit (Misri and Double) after harvest at commercial maturity were gamma irradiated in the dose range of 0.3 -1.5 kGy followed by storage under ambient (temperature 25 ± 2 0C, RH 70%) and refrigerated (temperature 3 ± 1 0C, RH 80%) conditions. Among treatments, dose of 1.2 and 1.5 kGy effectively maintained the storage quality and significantly (p≤0.05) delayed the decay of the cherry varieties. In samples treated with dose of 1.2 and 1.5 kGy no decay was recorded up to 9 days of ambient storage. Under refrigerated conditions, cherry samples of control and those irradiated in the range of 0.3 – 0.9 kGy started decaying after 14 days of storage. No decay was observed in 1.2 and 1.5 kGy samples of both the varieties up to 28 days of refrigerated storage. The treatments of 1.2 and 1.5 kGy gave an extension of 6 days in shelf life of cherry varieties during post-refrigerated storage at 25 ± 2 0C, RH 70% following 28 days of refrigeration. Firmness comparison of treatments revealed that dose of 1.2 kGy was found to be better compared to 1.5 kGy due to decrease in firmness observed in cherry samples irradiated at 1.5 kGy. Thus, radiation processing of Kashmiri Cheries at 1.2 kGy can prove beneficial in facilitating the marketing of the fruit to distant places other than the local markets, thereby benefiting the growers.

Effects of Radurization and Refrigerated Storage on Quality and Shelf-Life of Freshwater Prawns, Macrobrachium rosenbergii1

1986 ◽  
Vol 49 (2) ◽  
pp. 142-145 ◽  
Author(s):  
S. ANGEL ◽  
B. J. JUVEN ◽  
Z. G. WEINBERG ◽  
P. LINDNER ◽  
E. EISENBERG
Keyword(s):  
Shelf Life ◽  
Macrobrachium Rosenbergii ◽  
Storage Period ◽  
Refrigerated Storage ◽  
Bacterial Counts ◽  
Spoilage Bacteria ◽  
Sensory Changes ◽  
Quality And Shelf Life

The effects of radurization on bacteriological, chemical, physical and sensory changes were studied in iced-stored freshwater prawns of the species Macrobrachium rosenbergii. At both 145 and 230 krad, counts of potential spoilage bacteria were reduced. Irradiation at 230 krad resulted in increased TVBN values. No significant differences in texture (mushiness) were observed between irradiated and nonirradiated samples throughout the storage period. Atypical streptobacteria (D = 59 krad) were the predominant organisms isolated from irradiated prawns after 4 weeks of refrigerated storage. No connection was found between development of mushiness and total or proteolytic bacterial counts.

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