scholarly journals Techniques to Improve the Shelf Life of Freshly Harvested Banana Blossoms

2018 ◽  
Vol 6 (2) ◽  
pp. 141-149
Author(s):  
Dawn C.P. Ambrose ◽  
V. Sumithra ◽  
K. Vijay ◽  
K. Vinodhini
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Refrigerated Storage ◽  
Asian Countries ◽  
Urban Markets ◽  
Pre Treatment ◽  
Minimally Processed Vegetables ◽  
Poly Propylene ◽  
And Storage ◽  
Made In

Banana blossom is consumed as a vegetable in India, Sri Lanka and the South East Asian countries. Cleaning of the blossom is a cumbersome process due to the time taken and the drudgery involved in removing the style and the sepal from each floret before consumption. Minimally processed vegetables are gaining importance in the urban markets, satisfying consumer’s need of time and healthy food. Hence an attempt was made in this study to process the blossom of banana as a freshly processed vegetable in a ready to cook form and to assess its’ shelf life under different packaging treatments and storage conditions. The cleaned banana florets were packed in different packaging materials viz., polypropylene 40, 60 & 70 micron and low density polyethylene 110 micron. The shelf life of the banana florets was evaluated at different conditions viz., packing in bags without ventilation, ventilated bags, florets packed without any pre-treatment, florets pre treated and packed, storage of the samples under ambient (30±2°C) and refrigerated (5°C) condition. The physiological weight loss of the packed samples was recorded daily during storage. The shelf life was estimated by quality scores on a scale of 5-1 and observations recorded till 3rd day of storage whereby after 3rd day, the quality deteriorated. The results revealed that banana florets remained fresh for 3 days when packed in non ventilated poly propylene 40 micron bag under ambient and refrigerated storage.

scholarly journals Calla lily inflorescences postharvest: pulsing with different sucrose concentrations and storage conditions

2011 ◽  
Vol 35 (4) ◽  
pp. 657-663 ◽  
Author(s):  
Elka Fabiana Aparecida Almeida ◽  
Patrícia Duarte de Oliveira Paiva ◽  
Luiz Carlos de Oliveira Lima ◽  
Franklin Cordeiro Silva ◽  
Juliana Fonseca ◽  
...  
Keyword(s):  
Sucrose Concentration ◽  
Storage Conditions ◽  
Prior Treatment ◽  
Dry Storage ◽  
Calla Lily ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Pre Treatment ◽  
Cold Chamber ◽  
And Storage

Calla lily is an appreciated specie used for flower arrangements. In spite of its commercial importance, there is little information on calla lily postharvest conservation. Thus, this study aimed to determine the best sucrose concentration for pulsing and cold storage conditions to extend calla lily postharvest durability. Flower stalks were submitted to a pulsing pre-treatment using 2, 4, 8, 12 and 16% sucrose in the solution, for one hour, plus a treatment with direct storage in cold chamber (4ºC), without a prior-treatment. Dry storage or storage in solution with the commercial product Flower® was also tested. A completely randomized design was used with four replicates and three inflorescences per plot. Spathe length and width were daily measured from which the opening and wilting processes were analyzed. It was observed that pulsing with sucrose was efficient in extending calla lily inflorescences opening process and durability. Dry storage for short periods (less than six days) can also be used, but a prior-treatment with 12% sucrose pulsing for one hour or with a water supply for the same period was required. For storage in solution, a pulsing with 5% or 7.5% sucrose was recommended.

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

scholarly journals Development of bio-yoghurt chewable tablet: a review

2019 ◽  
Vol 50 (3) ◽  
pp. 539-553 ◽  
Author(s):  
Yong Lin Chan ◽  
Nurul Aini Jamalullail ◽  
Chin Ping Tan ◽  
Mohd Yazid Abdul Manap ◽  
O.M. Lai
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Growth Potential ◽  
Heat Sensitivity ◽  
Chewable Tablet ◽  
Content Type ◽  
Heavy Weight ◽  
Food Standard ◽  
The World ◽  
And Storage

Purpose This paper aims to discuss the limitations surrounding the yoghurt industry and challenges to producing a bio-yoghurt tablet. The paper looks into challenge facing the yoghurt industry, such as manufacturing and distribution, its short shelf life, heat-sensitivity and relatively heavy weight. It further looks into the selection of strains, excipients and storage conditions with special consideration towards maintaining the viability of the probiotics inside bio-yoghurt tablets. The paper also discusses yoghurt standards and definitions across various countries and suggests a more uniform standard be embraced across countries for ease of categorization and production. Design/methodology/approach The paper is divided into a few major sections; each exploring various aspects of the yoghurt industry. Topics discussed include challenges in yoghurt production and storage; processes involved in bio-yoghurt tablet production, e.g. maximising viability, choice of excipients and more; market trends of yoghurt consumption and potential; and various food standards in countries around the world with a focus on yoghurt. Findings The review finds that yoghurt is a segment of the food industry with big growth potential. Most of the problems associated with yoghurt, i.e. poor shelf life, and heavy weight, can be circumvented by transforming it into a bio-yoghurt tablet. The paper further identifies food standard variations among different countries around the world which could impede yoghurt manufacture and acceptance. Originality/value This paper looks the various challenges surrounding the increased uptake of yoghurt, specifically in the Asian markets and suggests a viable option to overcome this problem, i.e. the use of a bio-yoghurt tablet. Should the worldwide bodies come together and agree to a universal standard involving yoghurt, the industry may see an even bigger expansion.

scholarly journals Effect of postharvest treatments on shelf life and quality of tomato

1970 ◽  
Vol 33 (4) ◽  
pp. 579-585 ◽  
Author(s):  
TAA Nasrin ◽  
MM Molla ◽  
M Alamgir Hossaen ◽  
MS Alam ◽  
L Yasmin
Keyword(s):  
Shelf Life ◽  
Substantial Reduction ◽  
Life Quality ◽  
Storage Conditions ◽  
Treatment Combination ◽  
Postharvest Treatments ◽  
Compositional Changes ◽  
And Storage ◽  
Effect Of Chlorine

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only. Key Words: Postharvest treatments, shelf-life, quality of tomato. doi: 10.3329/bjar.v33i4.2291 Bangladesh J. Agril. Res. 33(4) : 579-585, December 2008

scholarly journals The influence of some process variables and storage conditions on the quality and shelf-life of soybean tempeh

1985 ◽  
Vol 51 (5-6) ◽  
pp. 532-534 ◽  
Author(s):  
M. J. R. Nout ◽  
T. M. G. Bonants-Van Laarhoven ◽  
R. de Dreu ◽  
I. A. G. M. Gerats
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Process Variables ◽  
And Storage ◽  
Quality And Shelf Life
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