scholarly journals Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits

2015 ◽  
Vol 2015 ◽  
pp. 1-10 ◽  
Author(s):  
Yage Xing ◽  
Hongbin Lin ◽  
Dong Cao ◽  
Qinglian Xu ◽  
Wenfeng Han ◽  
...  
Keyword(s):  
Weight Loss ◽  
Storage Time ◽  
Sensory Quality ◽  
Cinnamon Oil ◽  
Soluble Phenolics ◽  
Chitosan Coating ◽  
Titratable Acid ◽  
Physiological Attributes ◽  
And Control

Effects of chitosan coating with cinnamon oil on the physiological attributes and preservation quality of China jujube fruits during storage at 4°C for 60 days were investigated. Results indicated that weight loss and decay of jujube fruits were significantly reduced by chitosan-oil coating during the period of 60-day storage, which also exhibited a quite beneficial effect on maintaining the sensory quality for jujube fruits. Meanwhile, the contents of vitamin C and titratable acid decreased to 3.08 mg·g−1and 0.342% for the fruits treated by chitosan-oil coating (1.0% + 0.10%), respectively. Polyphenol oxidase, superoxide dismutase, and peroxidase activities were 13.40 U·g−1, 14.53 U·g−1, and 63.6 U·g−1at the end of storage, respectively. The contents of total soluble phenolics and MDA were 34.51 mg·g−1and 19.43μmol·g−1for the combined coating treated samples and control fruits, respectively. These results suggested that the chitosan-oil coating might be recognized as one efficiency technology on the preservation quality of jujube fruits during the storage time.

scholarly journals Grape Preservation Using Chitosan Combined withβ-Cyclodextrin

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Yu Youwei ◽  
Ren Yinzhe
Keyword(s):  
Weight Loss ◽  
Hydrogen Bond ◽  
Superoxide Dismutase ◽  
Storage Time ◽  
Good Method ◽  
Crystal Form ◽  
Hydroxyl Group ◽  
Content Increase ◽  
Chitosan Coating ◽  
Compound Coating

The effect of 1% chitosan combined with 2%β-cyclodextrin to the preservation of fresh grapes under ambient temperature was investigated. The results indicated that the hydrogen bond formed between the hydroxyl group ofβ-cyclodextrin and the amidogen or hydroxyl group of chitosan and the crystal form of chitosan was also changed when cyclodextrin was doped into chitosan coating. The compound coating could prolong the shelf life of grapes, maintain lower respiration rate and higher activities of superoxide dismutase, peroxidase, and catalase during storage time, and restrain weight loss and malonaldehyde content increase. Coating grapes with chitosan +β-cyclodextrin was a good method in postharvested grape preservation.

scholarly journals Preparation and Quality Evaluation of Soy Corn Yoghurt

2018 ◽  
Vol 2 ◽  
pp. 102-107
Author(s):  
Suman Lal Shrestha ◽  
Ram Shovit Yadav
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Quality Evaluation ◽  
Consumer Acceptability ◽  
Total Solids ◽  
And Control

Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.

scholarly journals Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits

2018 ◽  
Vol 25 (3) ◽  
pp. 252-267 ◽  
Author(s):  
Karina Juhnevica-Radenkova ◽  
Vitalijs Radenkovs ◽  
Karlis Kundzins ◽  
Dalija Seglina
Keyword(s):  
Sensory Quality ◽  
Positive Impact ◽  
Epicuticular Wax ◽  
Biologically Active ◽  
Ozone Treatment ◽  
Apple Cultivar ◽  
Cell Integrity ◽  
Long Term Storage ◽  
And Control

The aim of this study was to assess the effect of O3 treatment on the quality of different cultivars of apples ( Malus domestica Borkh.). Apples were stored for six months at different concentrations of ozone. During the research, minor differences between ozone-treated and control fruits were found in terms of cell integrity and epicuticular wax structure. Ozone application for apple treatment could accelerate the natural ageing of the waxes found on the surface of apples, thereby reducing the thickness of the waxes. The rate of degradation for the epicuticular wax was found to be cultivar dependent. After six months of storage, the ozonation process prevented the decay of ‘Iedzenu’, ‘Auksis’ and ‘Belorusskoje Malinovoje’ apple cultivars, but it accelerated damage in the ‘Gita’ apple cultivar. A positive impact of ozone during long-term storage was found regarding flesh firmness of ‘Iedzenu’ apple cultivar samples subjected to O3 exposure at concentrations of 0.8 ppm and 3.0 ppm. In other cultivars of apples, significant differences between ozonation and cold storage (control) were not found. In general, ozone treatment has a potential to be applied in order to maintain the sensory quality and biologically active compound level in apples during six-month storage; however, the degree of effectiveness depends both on the cultivar and on the concentration of ozone.

Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads

Aquaculture ◽  
2009 ◽  
Vol 288 (3-4) ◽  
pp. 205-215 ◽  
Author(s):  
K. Phillips ◽  
P. Bremer ◽  
P. Silcock ◽  
N. Hamid ◽  
C. Delahunty ◽  
...  
Keyword(s):  
Physical Properties ◽  
Sea Urchin ◽  
Storage Time ◽  
Sensory Quality ◽  
And Storage

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

IMPACT OF GAMMA RADIATION ON STORAGE TIME AND QUALITY OF GRAPES

1970 ◽  
pp. 33-36
Author(s):  
N. N. Loy ◽  
N. I. Sanzharova ◽  
T. V. Chizh ◽  
S. N. Gulina
Keyword(s):  
Weight Loss ◽  
Gamma Radiation ◽  
Storage Time ◽  
Sugar Content ◽  
Dose Range ◽  
Control Level ◽  
Radiation Doses ◽  
The Third ◽  
Second Mode

The effect of gamma radiation in the dose range of 0.5-3.0 kGy (dose rate of 100 Gy / h) on the shelf life and quality of the grapes was studied. It has been established that storage of irradiated grapes under different conditions for temperature and humidity: 1 mode - t - 3-50 С, humidity 76%, 2 - t - 10.80 С, humidity 83.4% and 3 - t – 17.50 С, humidity 73%, influenced the efficiency of irradiation. It was noted that with 1 mode, the smallest weight loss of the fetuses was observed at a dose of 1.5 kGy (1%), with 2 mode losses were at the control level (dose 3.0 kGy) or exceeded it by 3-3.5 times (doses 0.5 and 1.5 kGy). In the third mode, with radiation doses of 0.5 and 1.5 kGy, weight loss on day 3 reached 2 and 4%, respectively, and remained unchanged throughout the experiment, which was 5 and 3 times lower than in the control, and when irradiated with a dose The mass loss at 3.0 kGy on the date of the last counting, as in the control variant, was 14%. It was shown that with the first storage mode, with the irradiation doses of 0.5-3.0 kGy, the sugar content increased by 13-31%, and with the second mode - by 4-8%. In the third mode, the sugar content was at the control level at a dose of 3.0 kGy and 10 and 5% below the control when irradiated with doses of 0.5 and 1.5 kGy. Irradiation of grapes in the range of 0.5–3.0 kGy resulted in a statistically significant increase in ascorbic acid by a factor of 2–2.5 in 1 mode, a decrease of 18–36% in 2 mode and multidirectional effects in 3 mode.

Research on Preservation of Synsepalum Dulcificum by Coatings

2011 ◽  
Vol 239-242 ◽  
pp. 2158-2162 ◽  
Author(s):  
Cheng Lun Liu ◽  
Chun Lan He ◽  
Tai Ping Xie ◽  
Yu E Yang ◽  
Ting Xia Liang
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Sensory Quality ◽  
Tween 80 ◽  
Loss Ratio ◽  
Dpph Radical ◽  
Coating Films ◽  
Chitosan Coating ◽  
Optimum Formulation ◽  
Weight Loss Ratio

The preservation of Synsepalum dulcificum has been researched by using chitosan coating as the antistaling agent at room temperature. The physicochemical indexes, such as rot rate, weight loss ratio, scavenging capability of DPPH• radical, total acidity and sensory quality, were assayed during the process of storage. The optimum formulation of the fresh-keeping agent was as follows: 1.5% chitosan, 1% ascorbic acid, 0.1% Tween-80 and 1.0% glycerol. The results showed that the coating films could effectively decrease the loss of fruit nutrition and weight-loss ratio, inhibited the respiration and delayed the senescent course during storage.

Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets

2017 ◽  
Vol 82 (9) ◽  
pp. 2121-2127 ◽  
Author(s):  
Qiu Qin Zhang ◽  
Xin Rui ◽  
Yi Guo ◽  
Min He ◽  
Xing Lian Xu ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Combined Effect ◽  
Chitosan Coating

Effect of Pre-processing Controlled Atmosphere Storage on the Quality of Fresh-cut Galia Melons

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 13-19 ◽  
Author(s):  
B.C. Benedetti ◽  
P. Gómez ◽  
M. Martins ◽  
A. Conesa ◽  
F. Artés
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Water Solution ◽  
Controlled Atmosphere ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Legal Limits ◽  
Cold Room ◽  
Atmosphere Storage

The effects of controlled atmosphere (CA) storage of whole Galia melon on its physical, chemical, and sensory quality after minimal processing were evaluated. High quality fruits washed with 200 mg/L NaClO water solution were stored at 8 °C and 95% RH under CA of 4 kPa O2 + 15 kPa CO2 (T1), 4 kPa O 2 + 10 kPa CO2 (T2) and 21 kPa O2 + 0 kPa CO 2 (T3, air as control). Melons were removed from CA after 10 and 28 days, kept in air at 5 °C for 24 h and then minimally processed in a disinfected cold room at 5 °C. Trapezoidal sections were washed with 100 mg/L NaClO, rinsed and drained. Melon pieces were placed in polypropylene (PP) trays which were heat sealed with an oriented PP film of 35 μm thickness and stored at 5 °C. After 9 days the atmosphere within packages was dependent of pre-storage time, but very similar for the three pre-storage CA treatments: around 2 kPa O2 + 21 kPa CO2 for those stored 10 days and 3 kPa O2 + 31 kPa CO2 for those stored during 28 days. Overall quality of minimally processed Galia melon was affected by pre-processing conditions. Trapezoidal sections obtained from melons previously stored during 28 days at 8 °C under 4 kPa O2 + 15 kPa CO 2 and MAP stored for 7 days at 5 °C showed the highest firmness and the best sensory quality. However, for all the cases, microbial counts were over the legal limits. Alternative disinfection procedures should be developed to guarantee safety of the product.

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