Near freezing point temperature storage inhibits chilling injury and enhances the shelf life quality of apricots following long‐time cold storage

2019 ◽  
Vol 43 (7) ◽  
Author(s):  
Bangdi Liu ◽  
Handong Zhao ◽  
Xinguang Fan ◽  
Wenxiao Jiao ◽  
Jiankang Cao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Freezing Point ◽  
Chilling Injury ◽  
Life Quality ◽  
Point Temperature ◽  
Long Time ◽  
Temperature Storage

scholarly journals Application of Melatonin in Maintaining Post Harvest Quality of Fruits and Vegetables: A Review

2021 ◽  
Author(s):  
P.S. Gurjar ◽  
Bharati Killadi ◽  
Pawan Kumar Pareek ◽  
T.S. Hada
Keyword(s):  
Pineal Gland ◽  
Shelf Life ◽  
Cold Storage ◽  
Fruits And Vegetables ◽  
Chilling Injury ◽  
Post Harvest ◽  
Available Information ◽  
Different Tissues

Melatonin (N-acetyl-5-methoxytryptamine) is a nontoxic biological molecule produced naturally in a pineal gland of animals and different tissues of plants. Melatonin acts as an antioxidant during postharvest storage and augments the shelf life of fruits and vegetables. Our review highlighted the role of pre and post harvest application of melatonin in extending post harvest shelf life and alleviating chilling injury in fruits and vegetables in cold storage. Review also included available information regarding biosynthesis of melatonin in plants and mode of action of melatonin in maintaining post harvest quality.

scholarly journals Dissolution time and shelf life quality of Ficus deltoidea powder and granule

2021 ◽  
Vol 1051 (1) ◽  
pp. 012092
Author(s):  
A K Khamis ◽  
U A Asli ◽  
M N H Sarjuni ◽  
M A Jalal ◽  
H A A Karim ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Dissolution Time ◽  
Ficus Deltoidea

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

Study on the Shelf Life Quality of Kiwifruit with Different Maturity

2014 ◽  
Vol 912-914 ◽  
pp. 2006-2009
Author(s):  
Huan Huan Chen ◽  
Kai Gao ◽  
Xi Hong Li ◽  
Hong Yuan Ma ◽  
Yao Yao Li ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality

The quality of kiwifruit with three different maturities were studied on the shelf life. Different maturity of kiwifruits were stored at 0±0.5°Cfor 50 days and then taken them at 20±0.5°C for 12 days.Results showed that the kiwifruits with the firmness of 13kg cm-2 can keep a relative good quality during the shelf life.

scholarly journals Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

2019 ◽  
pp. 46
Author(s):  
Jakellinye Miranda ◽  
Suélen Braga de Andrade, Andressa Vighi Schiavon ◽  
Pedro Luis Panisson Kaltbach Lemos ◽  
Cláudia Simone Madruga Lima ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Soluble Solids ◽  
Acid Solutions ◽  
Post Harvest ◽  
Hue Angle ◽  
Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

scholarly journals Evaluasi Penyimpanan Spermatozoa Ayam Pada Suhu 5⁰C, 26⁰C Dengan Pengencer Infuse NaCl, Glukosa 5% dan 10%

2021 ◽  
pp. 10-19
Author(s):  
Asnawi Asnawi ◽  
Maskur Maskur ◽  
Adji Santoso Dradjat
Keyword(s):  
Cold Storage ◽  
Room Temperature ◽  
Storage Temperature ◽  
Room Temperature Storage ◽  
C Storage ◽  
Better Than ◽  
Temperature Storage

The purpose of this study were to compare the quality of spermatozoa stored at 26⁰C, 5⁰C using diluents of NaCl, 10% glucose and 5% glucose. The spermatozoa of a rooster was collected and divided into 6 parts, each 2 tubes diluted in a ratio of 1:1 using NaCl, Glucose5% and Glucose 10%, then each 3 tubes with different diluents were stored at 26⁰C and 5⁰C. Observations of motility, viability and abnormalities of spermatozoa were carried out half an hour, 1 hour after dilution, followed every 2 hours until the ninth hours. The results showed that spermatozoa stored for 9 hours at a temperature of 26⁰C with a physiological diluent of NaCl, 10% Glucose and 5% Glucose each were different (P, < 0.05) with motility 50 ± 0.0%, 42 ± 10.95. % and 34±8.94%, respectively. At storage temperature of 5⁰C for 9 hours, physiological NaCl, 10% glucose and 5% glucose were significantly different (P<0.05) with motility 58.00±10.95%, 46.00±8.94% and 38.00±, respectively. 10.95% in a row. The viability of spermatozoa at 26⁰C storage with 5% glucose diluent was better than 10% glucose and physiological NaCl (P<0.05), 58.93±1.27%, 42.93±1.48% and 33.43±1.27% , while the physiological NaCl diluent and 10% glucose were not significantly different (P>0.05). At 5⁰C storage the viability of spermatozoa in the three diluents was not significantly different, with values of Glucose 10%, Glucose 5% and physiological NaCl 52.57±5.15%, 52.21±5.02% and 48.14±8.09%, respectively. Spermatozoa abnormalities at storage temperature 26⁰C and 5⁰C for 9 hours using physiological NaCl diluent, 5% glucose and 10% glucose, were not significantly different and varied between 5 to 10%. Finally, it can be concluded that at room temperature storage less than 4 hours the quality of spermatozoa was better with 5% glucose diluent, while for cold storage beyond 4 hours the quality of spermatozoa with NaCl diluent was higher

scholarly journals Assessing the Effectiveness of Natural Coating Application in Prolonging Shelf-Life in Plumcot Fruits

2021 ◽  
Vol 13 (19) ◽  
pp. 10737
Author(s):  
Seok-Kyu Jung ◽  
Hyun-Sug Choi
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Morphological Characteristics ◽  
Co2 Concentration ◽  
Control Group ◽  
Anthocyanin Content ◽  
Coating Application ◽  
Prunus Salicina ◽  
Fruit Samples ◽  
Temperature Storage

This study was carried out to assess the morphological characteristics, fruit quality, and antioxidant levels in sucrose ester-coated ‘Harmony’ plumcots (Prunus salicina Lindl. × P. armeniaca L.). Fruit samples in the control group were left untreated, with two further groups undergoing coating either after 0 days of cold storage (0 d CS) or after 7 days of cold storage (7 d CS) to evaluate changes in post-harvest quality at three-day intervals throughout 12 days of room temperature storage (12 DAS). Coating treatment significantly reduced fruit respiration during storage time in the 0 d CS samples, with this being attributed to the clogging of pores in peel stomata and lenticel, as observed on the fruits under scanning electron microscopy; however, the same effect was not observed in the 7 d CS samples from fruits with a high initial CO2 concentration. The coating delayed fruit softening and discoloration during storage in the 0 d CS samples, extending the shelf-life of the fruits for approximately 9 days. However, the coating treatment was found to reduce total flavonoid and anthocyanin content at 6 DAS and 12 DAS in both groups.

scholarly journals Effect of 1-Methyl Cyclopropane and Modified Atmosphere Packaging on the Storage of Okra (Abelmoschus esculentus L.): Theory and Experiments

2020 ◽  
Vol 12 (18) ◽  
pp. 7547 ◽  
Author(s):  
Rabia Kanwal ◽  
Hadeed Ashraf ◽  
Muhammad Sultan ◽  
Irrum Babu ◽  
Zarina Yasmin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Combined Treatment ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Modified Atmosphere ◽  
Overall Acceptability ◽  
Reduce Weight Loss ◽  
The Individual

Okra possesses a short shelf-life which limits its marketability, thereby, the present study investigates the individual and combined effect of 1-methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP) on the postharvest storage life of okra. The treated/ untreated okra samples were stored at ambient (i.e., 27 °C) and low (i.e., 7 °C) temperatures for eight and 20 days, respectively. Results revealed that the 1-MCP and/or MAP treatment successfully inhibited fruit softening, reduction in mucilage viscosity, and color degradation (hue angle, ∆E, and BI) in the product resulting in a longer period of shelf-life. However, MAP with or without 1-MCP was more effective to reduce weight loss in okra stored at both ambient and cold storage conditions. Additionally, ascorbic acid and total antioxidants were also retained in 1-MCP with MAP during cold storage. The 1-MCP in combination with MAP effectively suppressed respiration rate and ethylene production for four days and eight days at 27 °C and 7 °C temperature conditions, respectively. According to the results, relatively less chilling injury stress also resulted when 1-MCP combined with MAP. The combined treatment of okra pods with 1-MCP and MAP maintained the visual quality of the product in terms of overall acceptability for four days at 20 °C and 20 days at 7 °C.

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