Preservation of the quality of Actinidia kolomikta berries using a modified atmosphere

Abstract Actinidia berries are a unique natural source of ascorbic acid and many other important physiologically valuable nutrients, but they have a short shelf life. A modified atmosphere is of particular importance for preserving the quality of Actinidia berries during storage. The research was implemented in the laboratory of progressive technologies for storing fruits and vegetables of the research center of the Federal State Budgetary Educational Institution of Higher Education of the Michurinsky State Agrarian University on Actinidia berries of the Soroka variety. 600-700 g of freshly picked berries were placed in perforated plastic containers. The storage technology provided for the cooling of Actinidia to a temperature of + 0.5 ° C, the installation of perforated plastic containers with berries in the Xtend package, and packaging. The packages had two mini-cranes each, designed to connect the gas-analyzer inlet pneumatic line and return the medium. Storage was carried out in a refrigerator at a constant temperature of + 0.5 ° C and relative humidity of 90%. During the storage period, the concentration of oxygen, carbon dioxide, and ethylene in the bag was regularly measured, and the berries were examined, and their appearance was assessed. It was found that after three days of storage, the level of gas concentrations inside the package stabilized and over the next 28 days was in the range of 3.1-3.5% for carbon dioxide and 17.8-18.8% for oxygen. The intensity of ethylene release increased sharply on the 28th day of storage, which led to a significant decrease in the commercial quality of the berries. The studies have shown that to preserve the quality and extend the storage period of Actinidia berries, it is possible to recommend using a modified atmosphere, which ensures the preservation of the original quality of fresh berries. The optimal storage period is 24 days, with the yield of standard berries 94.4%, which is 2.3 times higher than the control. The duration of storage in a modified atmosphere is increased from 3 days to 24 days.

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Using chicory ordynary as raw materials for production of pickled products

10.35244/22-04 ◽

2019 ◽

pp. 38-47

Author(s):

Gasparyan ◽

Maslovsky ◽

Zamyatina ◽

Nesterenko ◽

Karpova ◽

...

Keyword(s):

Fruits And Vegetables ◽

Raw Materials ◽

Educational Institution ◽

Federal State ◽

Organoleptic Characteristics ◽

Russian State ◽

Wine Vinegar ◽

Biochemical Studies ◽

Vegetable Raw Materials

Marinating is one of the most common ways of processing vegetable raw materials. The use of new, non-traditional types of raw materials, in particular root chicory, should be considered as one of the directions for expanding the assortment of marinated products, increasing its consumer properties. Researches in this direction were conducted in 2018 on the basis of the Department of Technology for storing and processing fruits and vegetables of the Federal State Budgetary Educational Institution of Higher Education of the Russian State Agrarian University-Moscow Agricultural Academy named after K.A. Timiryazev. The object of research was the root chicory varieties Yaroslavsky. The scheme of experience included biochemical studies of raw materials, laboratory production of weakly acidic and acidic pickles using in the formulation of acetic essence, wine and apple vinegar, organoleptic and biochemical studies of the finished product. Studies have shown that the production of pickled products from chicory allows you to get products with high organoleptic characteristics. Improving the quality of pickled products is promoted by replacing the vinegar essence with apple or wine vinegar in the recipe - the taste becomes less sharp, the aroma is enriched with fruit tones. Neutral taste of chicory with a slightly bitter aftertaste is optimally combined with the high content of acetic acid (up to 0.9%), characteristic of sour pickles. Sour marinade using tartaric acid in the recipe according to the results of tasting received the highest score - 9.8 points on a 10-point scale.

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EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

Journal of Agricultural and Marine Sciences [JAMS] ◽

10.24200/jams.vol25iss2pp30-38 ◽

2020 ◽

Vol 25 (2) ◽

pp. 30

Author(s):

Ayodeji Ahmed Ayeloja ◽

W. A. Jimoh ◽

T. O. Uthman ◽

M. O. Shittu

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Storage Time ◽

Protein Quality ◽

Storage Period ◽

Essential Amino Acids ◽

Vulnerable Groups ◽

Average Weight ◽

Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

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Improving the quality of raw milk and yogurt

Glavnyj zootehnik (Head of Animal Breeding) ◽

10.33920/sel-03-2108-07 ◽

2021 ◽

pp. 49-57

Author(s):

T. V. Ananyeva ◽

V. I. Ostroukhova

Keyword(s):

Electromagnetic Radiation ◽

Raw Materials ◽

Educational Institution ◽

Raw Milk ◽

Negative Influence ◽

Raw Material ◽

Federal State ◽

Expert Assessment ◽

Microbiological Safety

Milk is a part of many food products. In the expert assessment of the quality of raw materials, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of diseases of the gastrointestinal tract. The experiment has been carried out on the base in the Teaching and Production Livestock Farm in the Federal State Budgetary Educational Institution of Higher Education “Russian State Agrarian University – Moscow Agricultural Academy named after K. A. Timiryazev” (Moscow). The purpose of the research was to improve the quality indicators of raw milk and yogurt. The method of processing raw milk, which reduces the number of potentially dangerous microorganisms in the products produced from it, has been studied. During the experiment the influence of electromagnetic radiation on organoleptic and physic and chemical parameters has been observed; the quantitative and qualitative composition of milk and yogurt microorganisms has been evaluated. The samples of raw materials had a uniform consistency without sediment and flakes, the color was milky white, and the smell was characteristic of natural cow’s milk. Electromagnetic treatment did not affect the main elements of the chemical composition of milk: the mass fraction of dry substances, fat, protein and lactose. In the experimental samples of raw milk after electromagnetic pulses treatment, the decrease in the growth rate of microorganisms including Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), yeast and mold, has been noted. No bacteria of the Staphylococcus aureus and Escherichia coligroups have been found in the milk samples. The electromagnetic field had the negligible effect on the amount of lactic acid microorganisms in the raw material. During the experiment, there was no negative influence of electromagnetic radiation on the organoleptic, physic and chemical and sanitary-hygienic parameters of yogurt. The issues of ensuring the microbiological safety of raw milk have been described and the method for optimizing the sanitary and hygienic parameters of yogurt in accordance with the current requirements of regulatory documents has been suggest in the article.

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Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

Journal of Food Protection ◽

10.4315/0362-028x.jfp-13-428 ◽

2014 ◽

Vol 77 (7) ◽

pp. 1133-1141 ◽

Cited By ~ 17

Author(s):

ASKILD L. HOLCK ◽

MARIT K. PETTERSEN ◽

MARIE H. MOEN ◽

ODDVIN SØRHEIM

Keyword(s):

Carbon Dioxide ◽

Shelf Life ◽

Production Efficiency ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Co2 Concentration ◽

Life Extension ◽

Modified Atmosphere ◽

Drip Loss ◽

C Storage

Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

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Package Atmosphere Affects Postharvest Biology and Quality of Fresh-cut Cilantro Leaves

HortScience ◽

10.21273/hortsci.39.3.567 ◽

2004 ◽

Vol 39 (3) ◽

pp. 567-570 ◽

Cited By ~ 34

Author(s):

Yaguang Luo ◽

James L. McEvoy ◽

Marian R. Wachtel ◽

Ji Gang Kim ◽

Yun Huang

Keyword(s):

Electrolyte Leakage ◽

Transmission Rate ◽

Storage Period ◽

Visual Quality ◽

Storage Condition ◽

Modified Atmosphere ◽

Oxygen Transmission Rate ◽

Fresh Cut ◽

Over Time

Experiments were conducted to develop a modified atmosphere packaging system for fresh-cut cilantro (Coriandrum sativum L.) leaves, and to determine the effect of package film oxygen transmission rate (OTR) on package atmosphere and the consequence on quality and microbiology of the product. Package film OTR significantly (P < 0.001) influenced the package atmospheres and the resultant postharvest physiology and quality of fresh-cut cilantro leaves under the tested package configuration (bag size 19 × 22 cm, product fill weight 85 g/bag) and storage condition (0 °C). Oxygen and carbon dioxide levels of the packages prepared with 3500 mL·d-1·m-2 OTR films equilibrated at 1.5 to 2.3 kPa and 3.6 to 4.1 kPa, respectively, on day 3 and maintained this level throughout the storage. The gas compositions of the packages with 6200 mL·d-1·m-2 OTR films showed a similar trend, except they equilibrated at a higher O2 (3.6 to 5.6 kPa) and lower CO2 (2.7 to 3.3 kPa) level. Fresh-cut cilantro leaves in both packages exhibited the highest tissue integrity as evidenced by the lowest tissue electrolyte leakage, with high overall visual quality scores (like moderately to like very much) at the end of 14 days storage. However, atmospheres in 1700 mL·d-1·m-2 OTR film packages displayed a rapid depletion of O2 and accumulation of CO2, with essentially no O2 (≈0.02 kPa) and high CO2 (7.7 to 9.0 kPa) levels inside the packages from day 6 until the end of storage. A rapid increase in tissue electrolyte leakage was observed in cilantro leaves in these packages starting on day 6, increasing 6-fold at the end of the storage period. Products in these packages developed a strong off-odor, accompanied by a rapid loss of typical aroma and overall visual quality, with an unacceptable quality rating at the end of storage (dislike slightly). Samples packaged in perforated bags (without modified atmosphere) lost moisture over time, and small numbers of wilted leaves were seen. There was a slow but significant (P < 0.001) increase in aerobic organisms over time with no significant (P > 0.05) difference among treatments. There was an increase in anaerobic microorganisms on cilantro leaves packaged in 1700 mL·d-1·m-2 OTR film, although only ≈0.5 log cfu/g difference was observed among the treatments and over time.

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Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes

HortScience ◽

10.21273/hortsci.44.7.1947 ◽

2009 ◽

Vol 44 (7) ◽

pp. 1947-1952 ◽

Cited By ~ 5

Author(s):

Liping Kou ◽

Yaguang Luo ◽

Wu Ding ◽

Xinghua Liu ◽

William Conway

Keyword(s):

Water Treatment ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Hot Water ◽

Microbial Populations ◽

Modified Atmosphere ◽

Hot Water Treatment ◽

Table Grapes ◽

Entire Storage Period

Alternatives to sulfur dioxide to maintain quality of table grapes, including various combinations of rachis removal, chlorinated wash, hot water treatment, and modified atmosphere packaging, were explored in this study. Grapes were prepared by cutting off the rachis 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, short-stem and cluster grapes were subjected to chlorinated wash and/or hot water (45 °C, 8 min) treatment and packaged in plastic trays sealed with a gas-permeable film. The treated grapes as well as the commercially packed grapes (COM) in their original packages were stored at 5 °C for up to 4 weeks. Hot water treatment resulted in significantly (P < 0.05) higher oxygen retention and lower carbon dioxide accumulation in package headspaces, maintained a firmer texture, higher overall visual quality, lower decay rate, and lower microbial populations than other treatments or COM during the entire storage period. Grapes that were cut from the rachis and treated with hot water and chlorine maintained the highest quality for 4 weeks with the least decay among all treatments. A chlorine prewash treatment significantly (P < 0.05) reduced microbial populations on cluster grapes and maintained better overall quality. Conventional COM grapes developed dark decay and lost turgidity and were of unacceptable quality at 28 days of storage.

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Trans-2-Hexenal-Based Antifungal Packaging to Extend the Shelf Life of Strawberries

Foods ◽

10.3390/foods10092166 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2166

Author(s):

Raquel Heras-Mozos ◽

Adrián García-Moreno ◽

María Monedero-Prieto ◽

Ana Maria Tone ◽

Laura Higueras ◽

...

Keyword(s):

Nutritional Value ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Textural Properties ◽

Modified Atmosphere ◽

Hexyl Acetate ◽

Packaging System ◽

Active Systems ◽

Active Package

Strawberries are valuable because of their nutritional value, but they are also highly perishable fruits. Fungal decay is the overriding factor that alters the overall quality of fresh strawberries. Because no hygienic treatments to reduce the initial microbial load are feasible, molds develop during postharvest when using conventional packaging. In this study, an antifungal packaging system for strawberries was developed to improve safety and quality. Trans-2-hexenal (HXAL), a natural compound in strawberries, was incorporated into the modified atmosphere packaging (MAP) systems. Zero, 100, and 250 µL of HXAL were included in cellulosic pads and were covered with a polyamide coating to control its release. The pads were placed on the bottom of plastic trays; an amount of250 g of strawberries was added, flow packed in micro-perforated PP bags, and stored at 4 °C for 14 days. Fungal infection was monitored during the storage period, and the optical and textural properties of the strawberries were measured at days 0 and 14. Analysis of the package headspace was conducted to check for the HXAL concentration. HXAL was partially retained in the fruits and was converted into hexyl acetate and 2-hexen-1-ol acetate, but this was only measurably present in the headspace of the active systems. Mold growth was fully inhibited in active packaging although the strawberries were softer and darker than those in the control packages. The active package was not as efficient if the fruits were stored under thermal-abuse conditions (15 and 22 °C).

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Problems of the quality of Bachelor's degree training at the higher educational institution in the program track of "Vocal Art"

Uchenyy Sovet (Academic Council) ◽

10.33920/nik-02-2104-04 ◽

2021 ◽

pp. 279-286

Author(s):

Sergey Vladimirovich Sheremet

Keyword(s):

Labor Market ◽

Educational Institution ◽

Educational Institutions ◽

Federal State ◽

Teaching Staff ◽

Higher Educational Institutions ◽

Higher Education System ◽

Higher Educational ◽

Vocal Art

The high level of development of culture and art in modern Russia requires appropriate training of employees for the theater and concert complex. Well-trained specialists will be able to find a job and employment. In the labor market in the field of art and culture, there is creative competition. Therefore, the training of bachelors at the higher educational institutions should be guided by the requirements of the labor market in this area, and the higher educational institutions should produce competitive specialists in creative professions. In the higher education system of modern Russia, the issue of improving the quality of teaching of special (major) disciplines, as well as all subjects included in the training program, is on the agenda of the department collectives. The program trajectory, which is set through the Federal State Educational Standards, is associated with a certain experiment in modeling competencies based on accepted professional standards. An important component is the position of the higher educational institution and the right to develop competencies based on the experience, profile of the university and the composition of the teaching staff. Higher educational institutions have certain academic freedoms and use their opportunities to achieve a higher quality of bachelor's and master's degree training. The article deals with various aspects of vocal pedagogy, the formation of the necessary professional and general cultural competencies, and individual work with students. Such problems are raised by teachers of creative higher educational institutions. We considered it possible to enter into the discussion and conduct a friendly polemic.

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Microbial Quality of Fresh Potatoes: Effect of Minimal Processing

Journal of Food Protection ◽

10.4315/0362-028x-60.7.863 ◽

1997 ◽

Vol 60 (7) ◽

pp. 863-866 ◽

Cited By ~ 14

Author(s):

GURBUZ GUNES ◽

DON F. SPLITTSTOESSER ◽

CHANG Y. LEE

Keyword(s):

Microbial Population ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Microbial Populations ◽

Acid Mixture ◽

Modified Atmosphere ◽

Minimal Processing ◽

Vibrio Fluvialis ◽

Pseudomonas Species

Fresh-cut potatoes were treated with an antibrowning solution (l-cysteine-citric acid mixture) and chlorine solutions, and then packaged under a modified atmosphere. The effect of these treatments on the microbiology of the potatoes was evaluated. Dipping the potato strips in sodium hypochlorite solutions (100 and 300 ppm) resulted in higher microbial populations during the storage period, while potatoes treated with the antibrowning solution combined with modified-atmosphere packaging showed only a slight increase. Modified-atmosphere packaging had no significant-effect on the microbial population compared to nonpackaged samples. The predominant organisms were Pseudomonas fluorescens, along with other Pseudomonas species, and Vibrio fluvialis.

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Sensorial and Chemical Quality of Gamma-Irradiated Fresh-Cut Iceberg Lettuce in Modified Atmosphere Packages†

Journal of Food Protection ◽

10.4315/0362-028x-65.11.1760 ◽

2002 ◽

Vol 65 (11) ◽

pp. 1760-1765 ◽

Cited By ~ 29

Author(s):

XUETONG FAN ◽

KIMBERLY J. B. SOKORAI

Keyword(s):

Ascorbic Acid ◽

Dehydroascorbic Acid ◽

Storage Period ◽

Modified Atmosphere ◽

Visual Appearance ◽

Iceberg Lettuce ◽

Fresh Cut ◽

Gamma Irradiated ◽

Safety Enhancement

A study was conducted to investigate the effects of various doses of irradiation on the quality of fresh-cut iceberg lettuce and to determine a suitable maximum dose. Fresh-cut iceberg lettuce packaged in film bags was exposed to 0, 1, 2, 3, and 4 kGy of gamma radiation and stored at 3°C for 14 days. CO2 levels were higher and O2 levels were lower in packages containing irradiated lettuce than in those containing nonirradiated lettuce for most of the storage period. Comparison with nonirradiated lettuce indicated that total ascorbic acid (ascorbic acid plus dehydroascorbic acid) content and firmness were not significantly influenced by irradiation at 1 or 2 kGy. The overall visual appearance was best for lettuce irradiated at 1 or 2 kGy. This improved quality may be related to the high CO2 and low O2 levels observed for the irradiated samples. Electrolyte leakage for lettuce increased with higher radiation doses and was correlated (R2 = 0.99) with a soggy appearance. The leakage for lettuce irradiated at ≥2 kGy was significantly more extensive than that for nonirradiated lettuce. The irradiation of fresh-cut lettuce in modified atmosphere packages at doses of 1 kGy and perhaps 2 kGy for safety enhancement and quality improvement is feasible.

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