Preservations, packaging materials and temperatures affected on quality changes of ready-to-eat bamboo shoot during storage

The influences of preservatives types (sodium benzoate and citric acid), storage temperatures (-10, 4 and 25 degrees Celsius) and container types (low-density polyethylene; LDPE and laminate nylon) on quality changes (physical, microbiological and sensory) of ready-to-eat trimmed and sliced bamboo shoot (slice shape) during storage were investigated. The ready-to-eat bamboo shoot treated with citric acid had good color and microbial stabilities than the control (without the preservatives) and the treated with sodium benzoate at 4th week of storage period. However, the weight loss percentage of the sodium benzoate treatment was lower than the citric acid treatment and the control. At 4 degrees Celsius of storage temperature, the bamboo shoot had the lowest of weight loss percentage compared to other treatments, which the qualities of bamboo shoot at 14 days of storage in this temperature showed an acceptable of weight loss, color, microbial and sensory qualities and could be stored up to 21 days before spoilage. While the storage at 25 degrees Celsius, the bamboo shoot had a shelf life for 7 days. The storage of bamboo shoot in 60 micron LDPE bag was comparable to the laminate nylon bag in term of all quality aspects.

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Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Beverages ◽

10.3390/beverages5010025 ◽

2019 ◽

Vol 5 (1) ◽

pp. 25 ◽

Cited By ~ 1

Author(s):

Md. Shakir Moazzem ◽

Md. Belal Hossain Sikder ◽

Wahidu Zzaman

Keyword(s):

Ascorbic Acid ◽

Citric Acid ◽

Shelf Life ◽

Acid Content ◽

Sodium Benzoate ◽

Storage Period ◽

Ascorbic Acid Content ◽

Microbiological Analysis ◽

Potassium Metabisulphite ◽

Sensory Qualities

An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 10 min and treatment with a combination of 50 ppm and 100 ppm of potassium metabisulphite, citric acid, ascorbic acid, and sodium benzoate. Replications and controls were properly maintained. The total soluble solids (°Brix), pH, titrable acidity, ascorbic acid content, microbial growth and sensory attributes of the prepared juice samples were evaluated at an interval of 10 days over a storage period of 50 days. TSS was found to increase (16.30–18.25°Brix) with storage period, while pH (5.43–4.10), titratable acidity (0.67–0.08%), and ascorbic acid content (4.65–1.01 mg/100 mL) decreased with time (Table A1). The microbiological analysis showed little or no growth for samples treated with a combination of 50 ppm potassium metabisulphite, citric acid, ascorbic acid and sodium benzoate up to 50 days. Consumer acceptability of the beverage was found to be satisfactory. Thus, shelf life of wood apple beverage was extended to 50 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

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Effect of Addition of Citric Acid and Sodium Benzoate on pH and Microbial Profile of Soymilk

Asian Food Science Journal ◽

10.9734/afsj/2020/v15i430158 ◽

2020 ◽

pp. 21-31 ◽

Cited By ~ 1

Author(s):

Johnpaul I. Agbaka ◽

Charles N. Ishiwu ◽

Ajibola N. Ibrahim

Keyword(s):

Citric Acid ◽

Sodium Benzoate ◽

Food Systems ◽

Tap Water ◽

Control Sample ◽

Storage Period ◽

Ambient Conditions ◽

Alternative Source ◽

Microbial Profile ◽

Chemical Preservatives

Aim: To study the synergistic effect of chemical preservatives on the keeping quality of soymilk. Study Design: Ten soymilk samples were prepared and treated with different concentrations of citric acid and sodium benzoate and stored at ambient conditions. Place and duration of Study: The present study was conducted at the Department of Food Science and Technology, Nnamdi Azikiwe University, Awka between March 2015 and June 2016 Methodology: Ten (10) soymilk samples were prepared. Soybean seeds (2 kg) that are free of dirt and stones were weighed and steeped in 4 L of tap water, a 12 h steeping regime was adopted. Each soymilk sample was formulated by adding different concentrations of sodium benzoate and citric acid, while the control sample had no treatment. All soymilk samples were then boiled at 75oC for 15 minutes and stored in storage bottles. Standard microbiological techniques were employed in the isolation and enumeration of potential spoilage organisms in soymilk samples. pH analysis was conducted throughout the storage period. Results: There was a decrease in pH of all soymilk samples with increasing storage time. pH at day 0 ranged between 6.2 to 7.2. Isolated bacteria in 10 soymilk samples included Streptococcus sp., Pseudomonas sp., Proteus sp., Bacillus spp., Staphylococcus aureus, Klebsiella sp., Escherichia coli, and Enterobacter species. However, results obtained showed that soymilk could keep up to 7 days at ambient temperature, encouraging the use of citric acid and sodium benzoate as chemical preservatives. Conclusion: In the present study, preservation of soymilk samples from a combination of citric acid and sodium benzoate which are chemical preservatives was found to be more effective than several organic preservatives. Hence, they represent an alternative source of chemical antimicrobial substances for use in food systems to prevent the growth of food borne microorganisms and extend the shelf-life of processed food.

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Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Lama Perendaman Terhadap Kesegaran Pisang Cavendish (Musa Acuminata)

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2021.v09.i01.p05 ◽

2021 ◽

Vol 9 (1) ◽

pp. 45

Author(s):

K Justikha Natalia Praja ◽

Pande Ketut Diah Kencana ◽

I Gusti Ketut Arya Arthawan

Keyword(s):

Weight Loss ◽

Storage Temperature ◽

Storage Period ◽

Soaking Time ◽

Average Value ◽

Liquid Smoke ◽

Randomized Design ◽

Two Factors ◽

Four Levels ◽

Natural Preservatives

ABSTRAK Buah pisang Cavendish merupakan salah satu produk hortikultura yang rentan mengalami kemunduran fisiologis dan sangat rentan terhadap kerusakan fisik setelah panen. Penggunaan berbagai konsentrasi asap cair bambu tabah dengan lama perendaman yang berbeda dapat digunakan sebagai pengawet alami. Buah pisang yang digunakan adalah pisang Cavendish yang berasal dari Kabupaten Buleleng, dalam satu sisir berisi paling sedikit10 buah dengan panjang rata-rata 18.89 cm dan berat rata-rata 125 gram (g). Tujuan penelitian ini adalah menemukan kombinasi perlakuan terbaik dari perlakuan konsentrasi asap cair dan lama perendaman untuk menjaga kesegaran dan masa simpan pada buah pisang Cavendish selama penyimpanan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu faktor pertama adalah konsentrasi asap cair bambu tabah dan faktor kedua adalah lama perendaman. Faktor pertama terdiri dari empat taraf konsentrasi yaitu 1%, 3%, 5%, dan 7%. Faktor kedua terdiri dari tiga taraf lama perendaman yaitu 10 menit, 20 menit dan 30 menit dengan suhu penyimpanan menggunakan suhu ruang (28±2oC). Parameter yang diamati dalam penelitian ini adalah laju respirasi, susut bobot, kekerasan, TPT, tingkat kerusakan, dan organoleptik. Hasil interaksi terbaik ditunjukkan pada perlakuan 7% konsentrasi asap cair bambu tabah dan perendaman 10 menit, dengan nilai rata-rata parameter laju respirasi 51.18 ml CO2/kg.jam, nilai rata-rata susut bobot dengan nilai 17.61%, nilai rata-rata kekerasan 3.82 kg, nilai rata-rata TPT 15.65 %Brix, nilai tingkat kerusakan 2.40, nilai rata-rata organoleptik rasa sebesar 4.67, aroma sebesar 4.54 dan warna sebesar 3.87. Disimpulkan bahwa kombinasi perlakuan A4B1 (konsentrasi asap cair bambu tabah 7% dengan perendaman selama 10 menit) adalah kombinasi terbaik untuk menjaga kesegaran dan memperlambat penurunan kualitas buah pisang Cavendish hingga akhir periode penyimpanan hari ke-15. ABSTRACT Cavendish banana one of the horticultural products that are prone to physiological setbacks and very vulnerable to physical damages after harvest. Various concentrations of tabah bamboo liquid smoke with different soaking times can use as natural preservatives. The bananas used in this study were Cavendish bananas from Buleleng, every bunch consists of at least ten banana with a length of 18.59 cm and a weight of 125 ± 5 g. This study aims to find the best treatment combination of the treatmentoof liquid smoke concentration and soaking time to maintain freshness and shelf life of Cavendish bananas during storage. The experimental design used in this study was a Completely Randomized Design (CRD) with two factors, the first factor was the concentration of tabah bamboo liquid smoke, and the second factor was the soaking time. The first factor consists of four levels of concentration namely 1%, 3%, 5%, and 7%. The second factor consists of three levels of soaking time, namely 10 minutes, 20 minutes and 30 minutes with storage temperature using room temperature (28 ± 2oC). The parameters observed in this study are: repiration rate, weight loss, hardness, level of damages, TPT and organoleptics. The best interaction results are shown in the treatment of 7% concentration of tabah bamboo liquid smoke with 10 minutes of soaking with an average value of respiration rate parameters of 51.18 ml CO2 / kg.hour, an average value of weight loss with a value of 17.61%, an average value of hardness of 3.82 kg, the average value of TPT was 15.65% Brix, the value of the level of damage was 2.40, the average organoleptic value of taste was 4.67, aroma was 4.54 and color was 3.87. The conclus of this study indicates that the combination of A4B1 (7% tabah bamboo liquid smoke concentration with soaking for 10 minutes) is the best combination to keep freshness and the quality of green bananas until the storage period of the 15th day.

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INTERMITTENT WARMING OF RETAIL-PACKAGED FRUIT DOES NOT AFFECT STRAWBERRY FRUIT QUALITY DURING STORAGE.

HortScience ◽

10.21273/hortsci.26.5.492d ◽

1991 ◽

Vol 26 (5) ◽

pp. 492d-492

Author(s):

P. Perkins-Veazle ◽

J.K. Collins

Keyword(s):

Weight Loss ◽

Fruit Quality ◽

Storage Temperature ◽

Disease Incidence ◽

Storage Period ◽

Strawberry Fruit ◽

Fresh Weight ◽

Retail Display ◽

Initial Storage ◽

Intermittent Warming

The effects of retail-display packaging on strawberry fruit quality were studied using freshly harvested `Cardinal' strawberries. Fruit free from blemishes and disease were placed into plastic vented boxes, covered with vented plastic lids or plastic wrap, and placed at 1 and 5C overnight One-half of the treatments were removed from coolers, held at 25C for eight hours, returned to the coolers and evaluated over a 15-day storage period. The plastic overwrap greatly decreased weight loss during 15 days of storage; carbon dioxide reached 0.8 and 2% per mg fresh weight at 1 and 5C, respectively. Type of cover did not affect overall appearance or disease ratings. Exposure of fruit to 25C for eight hours led to no loss of overall quality. Storage of fruit at 50C led to greater disease incidence and loss of quality. The respiration rate of fruit warmed at 25C reached equilibrium after six hours, regardless of initial storage temperature. Fruit in vented dome-lid boxes had more weight loss than plastic-wrapped boxes at both temperatures.

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Ozone treatment on cucumber and tomato during simulated retail storage

Progress in Agricultural Engineering Sciences ◽

10.1556/446.2021.30006 ◽

2021 ◽

Author(s):

Mai Sao Dam ◽

Vuong Duc Nguyen ◽

Tamás Zsom ◽

Lien Le Phuong Nguyen ◽

Géza Hitka

Keyword(s):

Weight Loss ◽

Skin Color ◽

Storage Temperature ◽

Chilling Injury ◽

Storage Period ◽

Ozone Treatment ◽

Storage Chamber ◽

Gaseous Ozone ◽

Horticultural Products

AbstractThe effect of storage temperature and ozone treatment on the post-harvest quality of cucumber and tomato was investigated. Cucumber and tomato were stored together with or without gaseous ozone treatment at 20 °C and 14 °C for 16 days. Firmness, color, weight loss, DA index and decay percentage of samples were evaluated during storage period. The results showed that the combination of ozone treatment and cold storage could maintain the quality of these horticultural products and decreased the decay incidence. Additionally, this combination also reduced the weight loss of samples during storage. Furthermore, ozone treatment maintained the green skin color of cucumber. No sign of chilling injury occurred during storage at 14 °C. Commodities stored with approximately 0.1 ppm gaseous ozone at 14 °C retained the firmness compared to other treatments until the end of the experiment. This study suggests a promising use of gaseous ozone treatment in storage chamber where ethylene-producing and ethylene-sensitive vegetables are stored together.

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Shelf Life and Quality of Guava cv. Kazi as Affected by Stages of Ripening, Storage Temperature and Wrapping Materials

Progressive Agriculture ◽

10.3329/pa.v19i2.16906 ◽

2013 ◽

Vol 19 (2) ◽

pp. 01-12

Author(s):

F Islam ◽

A Islam ◽

MAZ Al Munsur ◽

MA Rahim

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Storage Temperature ◽

Gradual Increase ◽

Sugar Content ◽

Storage Period ◽

Total Sugar ◽

Storage Duration ◽

Yellowish Green

The experiment was conducted to study the shelf life and quality as affected by different stages of ripening, storage temperature as well as wrapping materials fruits of guava cv. Kazi. All the studied parameters except marketability increased for a certain storage period and then declined due to the effect of stages of ripening and wrapping materials (perforated and non perforated white and black polythene bag), while in case of storage temperature, there was gradual increase of physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content. Marketability decreased markedly with the advancement of storage period. All stages of ripening and all wrapping materials were able to keep fruits in marketable condition for 36 days of storage period. But fruits were in better marketable condition when harvested at stage 3 (ripe, yellowish green in colour and crispy pulp) or wrapped with black non-perforated polythene. 5ºC storage temperature, was able to retain more percentage of fruits in marketable condition with longer storage duration. In case of treatment combinations, fruits harvested at stage 3, stored at 5ºC temperature with black non-perforated polythene had the highest physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content while stage1 fruits stored at 20ºC with no wrapping (control) had the lowest.DOI: http://dx.doi.org/10.3329/pa.v19i2.16906 Progress. Agric. 19(2): 1 - 12, 2008

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Effect of Postharvest Transport and Storage on Color and Firmness Quality of Tomato

Horticulturae ◽

10.3390/horticulturae7070163 ◽

2021 ◽

Vol 7 (7) ◽

pp. 163

Author(s):

Mai Al-Dairi ◽

Pankaj B. Pathare ◽

Rashid Al-Yahyai

Keyword(s):

Weight Loss ◽

Storage Temperature ◽

Color Change ◽

Storage Period ◽

Color Difference ◽

Transport Distance ◽

Transportation Distance ◽

Different Temperatures ◽

And Storage

Transport duration affects the vibration level generated which has adverse effects on fresh produce during transportation. Furthermore, temperature affects the quality of fresh commodities during storage. This study evaluated physical changes in tomatoes during transportation and storage. Tomatoes were transported at three distances (100, 154, and 205 km) from a local farm and delivered to the Postharvest Laboratory where vibration acceleration was recorded per distance. Tomato was stored at two different temperatures (10 °C and 22 °C) for 12 days. The physical qualities like weight loss and firmness of all tomato samples were evaluated. RGB image acquisition system was used to assess the color change of tomato. The results of vibration showed that over 40% of accelerations occurred in the range of 0.82–1.31 cm/s2 of all transport distances. Physical quality analyses like weight loss and firmness were highly affected by transportation distance, storage temperature, and storage period. The reduction in weight loss and firmness was the highest in tomatoes transported from the farthest distance and stored at 22 °C. Lightness, yellowness, and hue values showed a high reduction as transport distance increased particularly in tomatoes stored at 22 °C. Redness, total color difference, and color indices increased significantly on tomatoes transported from 205 km and stored at 10 °C and 22 °C. The study indicated that the increase in transportation distance and storage temperature cause higher changes in the physical qualities of tomatoes.

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Microbiological and Sensory Quality Changes in Unwrapped and Wrapped Sliced Watermelon

Journal of Food Protection ◽

10.4315/0362-028x-51.7.531 ◽

1988 ◽

Vol 51 (7) ◽

pp. 531-533 ◽

Cited By ~ 21

Author(s):

S. D. ABBEY ◽

E. K. HEATON ◽

D. A. GOLDEN ◽

L. R. BEUCHAT

Keyword(s):

Escherichia Coli ◽

Sensory Quality ◽

Structural Integrity ◽

Storage Temperature ◽

Objective Measurement ◽

Quality Changes ◽

Subjective Ratings ◽

Temperature Growth ◽

Sensory Qualities

Experiments were done to determine the major genera and groups of microflora which grow on unwrapped and wrapped slices of watermelon stored at 5 and 25°C for up to 8 d. Changes in sensory qualities of stored watermelon were also monitored. Pseudomonas, Escherichia coli, Enterobacter and micrococci comprised the predominant microflora, regardless of storage temperature. Growth was slower on wrapped watermelon than on unwrapped watermelon. Subjective ratings for color, aroma, appearance, flavor and texture of unwrapped watermelon stored at 5°C decreased more rapidly than ratings for wrapped slices. Results from objective measurements of color suggested that dulling and darkening was most rapid on the surface of unwrapped watermelon, and this was attributed to more rapid oxidation of pigments when exposed to air. Objective measurement of firmness showed that wrapped watermelon retained structural integrity for a longer time than unwrapped watermelon; however, subjective ratings for texture were not correlated with these values, indicating that texture is less critical than color and flavor when overall judgments are made on sensory quality of stored watermelon.

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Effect of Ethephon and Storage Temperature on Physico-chemical Changes during Ripening of Mango (Mangifera indica L.) Cv. Neelum

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2019/v38i630387 ◽

2019 ◽

pp. 1-11

Author(s):

Er. K. Lavanya ◽

D. Bhaskara Rao ◽

L. Edukondalu ◽

R. Lakshmypathy ◽

V. Srinivasa Rao

Keyword(s):

Reducing Sugars ◽

Storage Temperature ◽

Mangifera Indica ◽

Storage Period ◽

Chemical Changes ◽

Overall Acceptability ◽

Physico Chemical ◽

Sensory Qualities ◽

Increasing Trends ◽

And Storage

Mango fruits Cv. Neelum treated with ethephon of different concentrations i.e. 250, 500, 750 and 1000 ppm for five minutes at different temperature conditions viz., 16, 20, 24 and 28ºC with 80% RH ripened in ripening chamber and untreated fruits kept at ambient temperature (30-34ºC). Then the mango fruits were analyzed for physico-chemical changes and sensory qualities. It was found that mango Cv. Neelum ethephon dip treatment placed in the ripening chamber triggered the ripening process and showed that the significant increasing trends in L*, a*, b* values of colour, TSS (°Brix), PLW (%), reducing sugars (%), pH and decreasing trends in firmness (N), acidity during ripening in all the treatment combinations during advancement of storage period in ripening chamber. It was observed that mango fruits Cv. Neelum ripened by ethephon dip treatment of 750 ppm for 5 minutes at 20ºC, 80% RH showed better results in respect of a high overall acceptability score of 8.50.

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Carnauba wax coating preserves the internal quality of commercial eggs during storage

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n3p1229 ◽

2021 ◽

Vol 42 (3) ◽

pp. 1229-1244

Author(s):

Cinthia Eyng ◽

◽

Kelly Cristina Nunes ◽

Paula Toshimi Matumoto-Pintro ◽

Ana Carolina Pelaes Vital ◽

...

Keyword(s):

Weight Loss ◽

Specific Gravity ◽

Lipid Oxidation ◽

Storage Temperature ◽

Storage Period ◽

Thiobarbituric Acid ◽

Egg Yolk ◽

Internal Quality ◽

Carnauba Wax ◽

Wax Coating

The objective of this study was to evaluate the internal quality and lipid oxidation of eggs coated with a carnauba wax-based product at different concentrations and stored for up to 28 days under two temperatures. For analysis of internal quality, the eggs were assigned to a completely randomized 3 x 4 factorial design (uncoated eggs (control); eggs coated with carnauba wax at 12% concentration (Aruá®); eggs coated with carnauba wax at 15% concentration (Aruá®); four storage periods - 7, 14, 21, and 28 days). Fifteen eggs from each treatment were evaluated in each storage period, with each egg representing one replicate, i.e., 300 eggs per storage temperature (10 and 25°C). Egg weight loss, yolk percent (%), albumen percent (%), Haugh unit, yolk index, and specific gravity were calculated. Lipid oxidation of the egg yolk was measured by thiobarbituric acid reactive substances (TBARS), using 10 eggs at time 0 (fresh) and 30 eggs in each storage period (7, 14, 21, and 28 days), in triplicate, under only one storage temperature (25°C). A total of five pools, consisting of two eggs each, were used for each treatment. Each pool was considered a replicate, and each treatment consisted of five replicates. The weight loss of the eggs stored at 10°C and 25°C during the storage period was, on average, 46.1% and 37.3% lower for the eggs coated with carnauba wax than in uncoated eggs, respectively. Overall, coated eggs, regardless the concentration of the wax (12 or 15%) had higher Haugh units, specific gravity, and yolk index than uncoated eggs, in both temperatures (10 and 25°C). Uncoated and coated eggs showed similar lipid oxidation values regardless of the storage period. On the other hand, eggs coated with solutions containing 15% wax showed less oxidation than eggs coated with 12% wax. The coating of commercial eggs with carnauba wax, both at concentrations of 12 and 15%, was effective in maintaining their internal quality during storage at both storage temperatures (10 and 25°C). Eggs stored at 25°C had lower quality traits during storage compared with eggs kept under refrigeration. Coating eggs with wax did not minimize the oxidative processes in the egg yolk.

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