Near freezing point storage compared with conventional low temperature storage on apricot fruit flavor quality (volatile, sugar, organic acid) promotion during storage and related shelf life

2019 ◽  
Vol 249 ◽  
pp. 100-109 ◽  
Author(s):  
Bangdi Liu ◽  
Wenxiao Jiao ◽  
Baogang Wang ◽  
Jingyun Shen ◽  
Handong Zhao ◽  
...  
Keyword(s):  
Low Temperature ◽  
Organic Acid ◽  
Shelf Life ◽  
Freezing Point ◽  
Flavor Quality ◽  
Low Temperature Storage ◽  
Fruit Flavor ◽  
Temperature Storage

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

scholarly journals Effect of Coating of Aloe Vera Gelon Shelf Life of Grapes

2016 ◽  
Vol 4 (1) ◽  
pp. 58-68 ◽  
Author(s):  
Javed Ali ◽  
Suyash Pandey ◽  
Vaishali Singh ◽  
Prerna Joshi
Keyword(s):  
Low Temperature ◽  
Fungal Infection ◽  
Shelf Life ◽  
Aloe Vera ◽  
Edible Coating ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Different Temperatures ◽  
Temperature Storage

The present study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 per cent Aloe veraand was stored in poly packaging and open plates under different temperatures of 0⁰C and 30⁰C in refrigerator and incubator. The data was compared with the original shelf life of grapes to determine the efficiency of the Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent coating concentration gave the best visual and physicochemical results. It was found that 20 per cent coating concentration of Aloe Vera is the most effective and appropriate for the extension of shelf life of grapes.It was also found that the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss.In short, the shelf life of grapes can be increased by using Aloe Vera gel coating and the spoilage due to fungal infection of grapes can be reduced.

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet

2020 ◽  
pp. 41-51
Author(s):  
. Junianto ◽  
Shafa Shofiani ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Shelf Life ◽  
Ph Value ◽  
Ph Measurements ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Number Of Bacteria ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentrations based on the number of bacteria contained on mullet fillet during low-temperature storage. The method used in this research was experimental with four treatments in double measurements. Mullet fillets were soaked for a half-hour in different concentrations of Basil leaves extract (0%, 1,5%, 3%, and 4,5%) and stored at low temperature (5-10℃). The parameters observed in this research were the number of bacteria, pH measurements, and weight loss. Based on the results of this study it can be concluded that the use of basil leaves extract with a concentration of 3% in mullet fillet during low-temperature storage has the longest shelf life of 11 days with the amount bacteria of 4.55 x cfu/g, pH value of 6.55 and weight loss value of 20,00%.

scholarly journals Effectiveness of the Ruku-ruku Leaf Solution (Ocimum sanctum) as a Natural Preservative in Indian Mackerel (Rastrelliger sp.) during Low-temperature Storage

2019 ◽  
pp. 1-13
Author(s):  
Muhammad Heffiqri Riady ◽  
Iis Rostini ◽  
Yuli Andriani ◽  
Rusky Intan Pratama
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Shelf Life ◽  
Water Content ◽  
Research Method ◽  
Ocimum Sanctum ◽  
Soaking Time ◽  
Indian Mackerel ◽  
Low Temperature Storage ◽  
Temperature Storage

This research was conducted to determine the shelf life of Indian mackerel by giving ruku-ruku leaf solution at different concentrations on phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content in Indian mackerel during low-temperature storage. The study was conducted at the Laboratory of Fisheries Product Processing, University of Padjadjaran, Jatinangor. The research method used is an experimental method with 4 treatments. Ruku-ruku leaf solution treatments concentration were 0%, 10%, 30%, and 50%, soaking time 30 minutes, then stored at low-temperature (5-10ºC). Observations were made on days 1, 3, 6, and 7 for Indian mackerel concentration of 0% or control (without soaking of ruku-ruku leaf solution) while treatment with ruku-ruku leaf solution 10%, 30%, and 50% were carried out at days 1, 3, 6, 7, 8, 9, 10, 11, 12, and 13. The parameters observed included phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content. The results of research showed that the use of a ruku-ruku leaf solution with concentration 30% on Indian mackerel during low-temperature storage has the longest shelf life that is until the 13th day with amount of bacteria 6,90 × 107 cfu/g, degree of acidity (pH ) at 6,95, weight loss at 9,52% and water content at 65,32%.

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