Aloe vera Coating Efficiency on Shelf Life of Eggplants at Differential Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

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Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)

Food Science and Technology International ◽

10.1177/1082013204043763 ◽

2004 ◽

Vol 10 (2) ◽

pp. 73-77 ◽

Cited By ~ 15

Author(s):

K. Perez ◽

J. Mercado ◽

H. Soto-Valdez

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Respiration Rate ◽

Ethylene Production ◽

Storage Temperature ◽

Persea Americana ◽

Co2 Production ◽

Hass Avocado ◽

Storage Temperatures

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as ‘‘super extra’’ were stored at 10 and 20 C (first batch) and at 7 and 25 C (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 C, respectively. Based on the data of the first assay Q10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 C for 8 days and 3.0% at 10 C for 22 days. The maximum CO2 production at 20 C was reached during the second day of storage, while at 10 C it was reached at the 17th day (176.17 15.98 and 74.73 7.32 mL/kg h, respectively). The maximum ethylene production at 20 C was reached the second day of storage, and at 10 C the 6th day (239.06 54.55 and 28.00 8.12 mL/kg h, respectively).

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Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

Advances in Horticultural Science ◽

10.36253/ahsc-9945 ◽

2021 ◽

Vol 35 (1) ◽

Author(s):

Carol Mutua ◽

Joshua Ogweno ◽

Robert Gesimba

Keyword(s):

Low Temperature ◽

Shelf Life ◽

Room Temperature ◽

Postharvest Quality ◽

Solanum Muricatum ◽

Npk Fertilizer ◽

And Storage ◽

Fertilizer Rates ◽

Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

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Application of biodegradable Aloe vera gel for extending the shelf-life of tomato

FOOD SCIENCE RESEARCH JOURNAL ◽

10.15740/has/fsrj/8.2/132-137 ◽

2017 ◽

Vol 8 (2) ◽

pp. 132-137

Author(s):

KANMANI KANMANI ◽

V. MEENAKSHI ◽

G. SASHIDEVI

Keyword(s):

Shelf Life ◽

Aloe Vera ◽

Aloe Vera Gel

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Prolonging the shelf life of Papaya (Carica papaya L.) using Aloe vera gel at ambient temperature

Scientia Horticulturae ◽

10.1016/j.scienta.2020.109228 ◽

2020 ◽

Vol 265 ◽

pp. 109228 ◽

Cited By ~ 7

Author(s):

Aney Parven ◽

Md. Rezwan Sarker ◽

Mallavarapu Megharaj ◽

Islam Md. Meftaul

Keyword(s):

Ambient Temperature ◽

Shelf Life ◽

Carica Papaya ◽

Aloe Vera ◽

Aloe Vera Gel

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Extended Storage of Yellow Pepper Fruits at Suboptimal Temperatures May Alter Their Physical and Nutritional Quality

Agronomy ◽

10.3390/agronomy10081109 ◽

2020 ◽

Vol 10 (8) ◽

pp. 1109

Author(s):

Kumar Lama ◽

Sharon Alkalai-Tuvia ◽

Daniel Chalupowicz ◽

Elazar Fallik

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Nutritional Quality ◽

Nutrient Content ◽

Total Phenolic ◽

Optimum Temperature ◽

External Quality ◽

Plastic Packaging ◽

Nutritional Qualities ◽

Storage Temperatures

Yellow sweet peppers (Capsicum annuum L. cv. Dinamo) are generally more susceptible than red sweet peppers to physiological and pathological deterioration after harvest. Yellow peppers also fetch higher prices at market. In this study, we examined the external and nutritional quality attributes of yellow pepper fruits stored at suboptimal temperatures of 1.5 and 4 °C for 3 weeks, followed by a 3-day shelf-life simulation. Notably, yellow peppers kept in plastic (Xtend®, Stepac, Tefen, Israel) bags at 4 °C maintained their external quality just as well as peppers stored at the optimum temperature of 7 °C. In addition, nutrient content (namely ascorbic acid) and total phenolic and hydrophilic antioxidant contents were not reduced when the peppers were kept at suboptimal storage temperatures of 4 or 1.5 °C in Xtend® plastic packaging. Thus, the external and nutritional qualities of yellow pepper fruits can be preserved at suboptimal temperatures of 4 °C with Xtend® plastic packaging. This is particularly significant in light of the fact that storage at such temperatures is sometimes used as a quarantine method to eliminate pests on produce imported into Israel.

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DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452017034 ◽

2017 ◽

Vol 39 (spe) ◽

Author(s):

JAIME PAIVA LOPES AGUIAR ◽

FRANCISCA DAS CHAGAS DO AMARAL SOUZA

Keyword(s):

Shelf Life ◽

Storage Period ◽

Plastic Packaging ◽

Life Evaluation ◽

Mauritia Flexuosa ◽

Microbiological Parameters ◽

Different Temperatures ◽

Microbiological Stability ◽

Storage Temperatures ◽

Granule Diameter

ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

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