Effects of Storage Conditions, Storage Duration and Post-Harvest Treatments on Nutritional and Sensory Quality of Orange (Citrus sinensis (L) Osbeck) Fruits

Abstract The quality of hops is significantly affected by the content of alpha bitter acids. Maintaining it with minimum losses lies within the competence of both the hop grower and processor depending on how they follow the optimum harvest technology, storage conditions, and post-harvest hop processing. That indicator is considerably affected by the hop storage method, i.e. whether the warehouse is air-conditioned or not, as well as the storage duration. The alpha bitter acid content should not be reduced during storage. The objective of this paper is an analysis of the alpha bitter acid content in the Saaz hop variety in a technological sequence of operations starting with drying at the grower and finishing with six-month storing at the processor, with three storage variants: an air-conditioned warehouse, non-conditioned warehouse, and a variant in which the square bale is moved after 60 days from a non-conditioned warehouse into an air-conditioned warehouse. The analysis of samples to identify the alpha bitter acid content was carried out by means of the ASBC Hops-6 and the HPLC EBC 7.7 methods. Practically in all cases the alpha content declines, although if a square bale is placed in an air-conditioned warehouse this decline is the lowest depending on the storage duration. The economic analysis shows a significant profit referring to the price of alpha contained in 1 t of hops stored in an air-conditioned warehouse. At the date of 1/11/2015 this profit was 14 706 CZK, at the date of 4/1/2016 it was 7646 CZK, and at 1/3/2016 the profit was 6587 CZK.

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Effects of Storage Conditions on the Shelf Life of Liquid-Smoked Tilapia (Oreochromis niloticus) Fillets

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.393-395.717 ◽

2011 ◽

Vol 393-395 ◽

pp. 717-723

Author(s):

Sheng Jun Chen ◽

Lai Hao Li ◽

Chang Hu Xue ◽

Xian Qing Yang ◽

Yan Yan Wu ◽

...

Keyword(s):

Shelf Life ◽

Low Temperatures ◽

Sharp Increase ◽

Sensory Quality ◽

Storage Conditions ◽

Microbial Flora ◽

Total Volatile ◽

Increasing Trend ◽

Tilapia Fillets

In this study, the pH, total volatile base nitrogen (TVB-N) amounts, total viable counts (TVC) of microbial flora, and the sensory quality of liquid-smoked tilapia fillets were analyzed under different storage conditions. Lengthy storage caused, the smoked flavor to disappear and juice seeped from the samples. Over time, it was found that the pH of the products decreased and then subsequently increased, whilst the amount of TVB-N showed an overall increasing trend. Under all storage conditions tested, the TVC of microbial flora slowly increased, followed by a sharp increase, and then stabilized. These results showed that vacuum-packed products stored at low temperatures were highly stable; hence this storage method can effectively guarantee the quality of liquid-smoked tilapia fillets and the extension of the shelf life.

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Post-harvest carbohydrate changes and sensory quality of three sweet corn cultivars

Scientia Horticulturae ◽

10.1016/0304-4238(90)90118-x ◽

1990 ◽

Vol 44 (3-4) ◽

pp. 179-189 ◽

Cited By ~ 16

Author(s):

J.K. Olsen ◽

J.E. Giles ◽

R.A. Jordan

Keyword(s):

Sensory Quality ◽

Sweet Corn ◽

Post Harvest

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Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions

Food Chemistry ◽

10.1016/s0308-8146(01)00151-0 ◽

2001 ◽

Vol 75 (3) ◽

pp. 293-301 ◽

Cited By ~ 16

Author(s):

A Umme ◽

S.S Bambang ◽

Y Salmah ◽

B Jamilah

Keyword(s):

Sensory Quality ◽

Storage Conditions

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Changes in the content of organic acids and inorganic anions in sugar beet during long-term storage

Sugar Industry ◽

10.36961/si17974 ◽

2016 ◽

pp. 760-764 ◽

Cited By ~ 1

Author(s):

Maciej Wojtczak ◽

Aneta Antczak-Chrobot ◽

Paulina Miko ◽

Magdalena Molska ◽

Ilona Baszczyk ◽

...

Keyword(s):

Sugar Beet ◽

Storage Conditions ◽

Denitrifying Bacteria ◽

Raw Material ◽

Storage Duration ◽

Long Term Storage ◽

Term Storage ◽

Acetic Acids

Due to the prolongation of the period of the sugar campaign, it is necessary to optimize the storage conditions, so that changes in the quality of the raw material could be minimized. The aim of this study was to determine the effect of storage duration and temperature on changes in the composition of sugar beet. The study presents the changes in the content of glucose, fructose, raffinose, lactic and acetic acids, nitrates and nitrites as well as in the content of the total number of mesophilic bacteria, denitrifying bacteria and spores of denitrifying bacteria during storage under various conditions.

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Sensory Quality of ‘Cherry’ Tomatoes in Relation to 1-MCP Treatment and Storage Duration

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha4219418 ◽

2014 ◽

Vol 42 (1) ◽

Cited By ~ 1

Author(s):

Marek GAJEWSKI ◽

Katarzyna MAZUR ◽

Jadwiga RADZANOWSKA ◽

Katarzyna KOWALCZYK ◽

Monika MARCINKOWSKA ◽

...

Keyword(s):

Sensory Quality ◽

Storage Duration ◽

And Storage ◽

Cherry Tomatoes

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The Storage Conditions to Quality of Iodine Content in Salt at the Seller Level that Distributed in Traditional Market at North Denpasar in Year 2017

Bali Medika Jurnal ◽

10.36376/bmj.v4i1.53 ◽

2017 ◽

Vol 4 (1) ◽

pp. 10-15

Author(s):

Diah Prihatiningsih ◽

Sherly Novitasari

Keyword(s):

Iodine Content ◽

Storage Condition ◽

Storage Conditions ◽

Storage Duration ◽

Food Preservatives ◽

Food Ingredients ◽

Salted Fish ◽

Human Needs ◽

Traditional Market

Introduction : One of the health problems in Indonesian society that has a huge impact on the survival and quality of human resources is GAKI. One of the basic human needs in daily life is widely used as an additional ingredient in food ingredients as food preservatives such as salted fish, mustard greens, pickled fruits, and the basic manufacture of chemical compounds is salt. The research was to determine the effect of storage process and storage time on iodine content in salt. Method : The research was designed as descriptives quantitative study that conducted in traditional market at North Denpasar. The sample collected was 60 branded salt and unbranded salts. The iodine content was tested using iodometri titration method at Laboratorium Analis Kesehatan STIKes Wira Medika Bali. Data of storage condition was collected from direct measurement and interview with the vendor. The data was analyzed descriptively and analytically. Results : The researched results showed that iodine content of 5 branded and unbranded salts in North Denpasar was 58,98 ± 24,41 ppm. While the storage conditions with the average storage duration time at the traders was 13 days with average temperature of 29,760C and 68,82% humidity.

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SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

Coffee Science ◽

10.25186/cs.v14i4.1627 ◽

2019 ◽

Vol 14 (4) ◽

pp. 509

Author(s):

Denis Henrique Silva Nadaleti ◽

Hully Alves Rocha ◽

Luciana Maria Vieira Lopes Mendonça ◽

José Marcos Angélico de Mendonça ◽

Iêda Bruna dos Reis ◽

...

Keyword(s):

Storage Time ◽

Sensory Quality ◽

Storage Conditions ◽

Roasted Coffee ◽

Coffee Beans ◽

And Storage ◽

Zero Time ◽

Roasted Coffee Beans ◽

Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

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The influence of storage conditions on texture parameters and sensory quality of sour cherry jams with various plant additives

Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality ◽

10.15193/zntj/2018/116/249 ◽

2018 ◽

Vol 116 (3) ◽

pp. 100-115

Author(s):

Anna Banaś ◽

Anna Korus ◽

Jarosław Korus

Keyword(s):

Control Sample ◽

Storage Period ◽

Sour Cherry ◽

Storage Conditions ◽

Storage Duration ◽

Plant Component ◽

Japanese Quince ◽

Colour Parameters ◽

Flax Seeds

The objective of the research study was to compare the texture and colour parameters as well as and some sensory indicators of low-sugar sour cherry jams with and without pro-health plant ingredients (the latter jams constituted a control sample). The sour cherry jams studied contained chokeberry, elderberry, Japanese quince, flax seeds, wheat germs and inulin; their content was 6 ÷ 42 % by weight of the total sour cherry fruit. Steviol glycoside was added to replace some part of sucrose and to reduce its amount by 15 ÷ 48 %. The products obtained were analysed immediately after production and, next, 6 and 12 months after storing them at a refrigeration (10 ºC) and room temperature (20 ºC). In the jams the dominant colours were red (a*) and yellow (b*). The brightest jams were those with added Japanese quince, flax seeds and wheat germs. Chokeberry and elderberry added caused the jams to significantly darken. After storage changes were found in the texture and colour parameters, though those in the jams stored at 10 ºC were smaller. The jams underwent a sensory evaluation: high scores (4.6 ÷ 5.0 points) were awarded to the jams immediately after production and after a period of their 6 month storage. Also after a 12 month storage period, the quality of jams was awarded high scores (4.7 ÷ 5.0 points) except for the jams with flax seeds and wheat germs that were lower scored (3.8 ÷ 4.0 points). The analysis of the jam samples studied show that storing the jams at a lower temperature is more beneficial and the storage duration of jams with flax seeds and wheat germs should be reduced to 6 months. The conclusion is that the jams with the selected plant component added (chokeberry, elderberry, Japanese quince, flax seeds, wheat germs and inulin) can be a beneficial alternative to traditional jams.

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Determination and Improvement of the Postharvest Storability of Little Mallow (Malva Parviflora L.): A Novel Crop for a Sustainable Diet

HortScience ◽

10.21273/hortsci15179-20 ◽

2020 ◽

Vol 55 (8) ◽

pp. 1378-1386 ◽

Cited By ~ 1

Author(s):

İbrahim Kahramanoğlu ◽

Chunpeng Wan

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Conditions ◽

Hot Water ◽

Storage Duration ◽

Suitable Heat Treatment ◽

Sustainable Diet ◽

Different Temperatures ◽

Malva Parviflora ◽

Favorable Conditions

Little mallow (Malva parviflora L.) has been traditionally used as an alternative food source. To the authors’ knowledge, there is no available published information about the postharvest storability of little mallow. This study was conducted in three steps. It aimed to determine the postharvest storability of little mallow leaves and to improve its storability using different strategies. First, the effects of four different storage conditions on the storability of little mallow leaves were tested to determine the most favorable conditions for further studies: 5 ± 1 °C and 95% relative humidity (RH); 9 ± 1 °C and 95% RH; 13 ± 1 °C and 95% RH; and 24 ± 1 °C and 55% RH as control. Preliminary experiments suggested that the best temperature and RH combination is 9 ± 1 °C and 95% RH. Hence, the effects of hot water dipping (HWD) were tested at three different temperatures (40, 45, and 50 °C) for two different durations (60 and 120 seconds); the results suggested that the 40 °C treatment is the most suitable heat treatment for improving the storability of mallow. The final experiments were conducted with 15 different treatments, including HWD, eco-friendly edible bio-materials, modified atmosphere packaging, and ultraviolet radiation. Results showed that low-density polyethylene (LDPE) (60 × 60 cm; thickness, 50 μ) and polypropylene (PP) (35 × 50 cm; thickness, 35 μ) packaging provide the highest efficacy for preserving overall quality. The edible quality of little mallow can be extended to 15 days with PP and 12 days with LDPE. However, both materials caused an abnormal odor after that time. Further studies involving additional edible coatings are necessary to determine if the storage duration of little mallow leaves could be extended.

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