Effects of Stem Length and Storage Duration on Sugar Losses in Sweet Sorghum

2018 ◽  
Vol 34 (2) ◽  
pp. 251-259
Author(s):  
Stefano Amaducci ◽  
Alberto Assirelli ◽  
Marco Trevisan ◽  
Alessandra Fracasso ◽  
Enrico Santangelo ◽  
...  
Keyword(s):  
Sweet Sorghum ◽  
Time Course ◽  
Sugar Content ◽  
Storage Period ◽  
Storage Conditions ◽  
Stem Length ◽  
Storage Duration ◽  
Total Sugar Content ◽  
And Storage ◽  
Sugar Loss

Abstract. Sweet sorghum ( (L.) Moench) is a multi-purpose crop, yielding fuel in the form of ethanol from its stem juice, food in the form of grain, and fodder from its leaves and bagasse. The sugars utilized for bioethanol production are contained in the stalks, in an amount varying between 12% and 25% of the fresh biomass, according to the genotypes and harvesting time. However, these carbohydrates can be easily lost during harvest and post-harvest, because of wrong machinery settings and prolonged periods of exposure of the cut material to the action of fermentative agents. For these reasons, the production of biofuel from sweet sorghum is very sensitive to harvest systems and storage methods, as they can influence remarkably the final energetic yield of the crop. The main objective of the present study was to monitor the time course of dry matter and sugar content in sweet sorghum stem over a long-time storage period. The analysis was carried out by dividing the stems into portions of different length in order to test different storage configuration by varying the stem portion stored to simulate the action of different harvest machines. This work has been designed to take into account a larger storage window respect previous experimentation. The research has provided evidence that sugar loss during the storage is highly influenced by the length of the stem portion, as well as by storage conditions. Total sugar content at harvest was on average 23.2%. The decreasing of sugar content continued during the storage period but at different rate for the different portions. At the end of storage, the sugar content of the whole stem was on average 6.6%, while the smallest portion (1/16 of the whole stem) had an average content of 1.0%. Indications on best storage conditions (storage form, storage location, storage ambient condition), as well as technical details regarding new potential harvesting solutions to decrease the speed rate of sugar loss have been provided. Keywords: Biofuel, Harvesting, Storage, Sugar losses, Sweet sorghum.

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 FATTY ACID PROFILE OF NON-CONFORMING POOLED HUMAN MILK AS AFFECTED BY THE PROCESSING AND STORAGE CONDITIONS

2021 ◽  
Vol 9 (2) ◽  
pp. 46-54
Author(s):  
Otávio A. S. Ribeiro ◽  
Kely P. Correa ◽  
Mauricio O. Leite ◽  
Marcio A. Martins ◽  
Jane S. R. Coimbra
Keyword(s):  
Fatty Acid ◽  
Human Milk ◽  
Fatty Acid Profile ◽  
Storage Period ◽  
Storage Conditions ◽  
Milk Lipid ◽  
Fatty Acid Profiles ◽  
Operational Conditions ◽  
Processing And Storage ◽  
And Storage

The fatty acid's contents of non-conform pooled human milk can be affected by different processing and storage operational conditions. Besides, the knowledge of changes in the human milk fatty acid profile can help indicate its use in a given storage period, according to each newborn's specific need. Thus, in the present work, changes in the fatty acid profiles of three types of human milk (raw; pasteurized at 62.5 °C for 30 min; homogenized at 40 oC for 30 s followed by pasteurization) were studied during storage for six months in a freezer at -18 oC. Large variations were observed in the concentrations of polyunsaturated fatty acids, particularly of docosahexaenoic acid, with a reduction of almost 50% of its total. Palmitic and stearic acid contents also changed according to the conditions of processing and storage. Correlations between the decrease of long fatty acid chains and the increase of medium and short chains were verified.  Thus, we observe that operational conditions of processing and storing change human milk lipid profile, with some nutritional losses.

scholarly journals Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

2020 ◽  
Vol 2020 ◽  
pp. 1-12 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Chuying Chen ◽  
Yao Chen ◽  
Jinyin Chen ◽  
Zengyu Gan ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Sugar Content ◽  
Storage Period ◽  
Hot Water ◽  
Control Treatment ◽  
Total Sugar Content ◽  
Titratable Acid ◽  
Fruit Decay ◽  
Mda Content ◽  
Hot Water Dipping

The current research aimed at studying the possibility of improving the postharvest storability of “Nanfeng” mandarins by hot water dipping (HWD) treatment. The research was conducted in two phases. Firstly, two different temperatures (50 and 55°C) were tested for three different dipping durations (2, 3, and 4 min) on the mandarin fruits, and the best combination was defined for the prevention of weight loss and fruit decay. Next, the optimal treatment (HWD at 50°C for 3 min) was used in further studies to test the effects on the postharvest fruit quality attributes. Regular measurements were performed to determine total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and activities of superoxide dismutase (SOD) enzyme, polyphenoloxidase (PPO) enzyme, and peroxidase (POD) enzyme. According to the results obtained, HWD treatment was found to prevent the loss of TSS, TA, and VC contents during the storage period. The HWD-treated fruits were also found to have a lower respiration rate and MDA content as compared with control treatment. Furthermore, HWD treatment significantly enhanced the activities of SOD, POD, and PPO which are known to enhance tolerance to lipid peroxidation and are associated with the fruit protection from injuries and pathogens. Present results also suggest that the activation of the SOD and POD enzymes is highly related to the respiratory activities of the fresh produce. This suggests that the HWD can be used to improve the storability of “Nanfeng” mandarins by maintaining the postharvest physical and biochemical quality.

scholarly journals Influence of Different Storage Methods on Apples Chemical Proprieties

2018 ◽  
Vol 1 (1) ◽  
pp. 316-321 ◽  
Author(s):  
Dorin Sumedrea ◽  
Alina Florea ◽  
Mihaela Sumedrea ◽  
Adrian Asănica ◽  
Radu Coman ◽  
...  
Keyword(s):  
Classical Method ◽  
Sugar Content ◽  
Storage Period ◽  
Total Sugar ◽  
High Humidity ◽  
Fruit Storage ◽  
Total Sugar Content ◽  
Physical Chemical ◽  
Storage Methods ◽  
Factor C

Abstract The objective of preservation is to keep fruit fresh as long as possible after harvesting, without major physical, chemical or biological changes in their composition. The experimental factors underlying it the organization scheme are: A Factor - apple varieties: ‘Idared’, ‘Goldrush’, ‘Florina’, ‘Pinova’, ‘Dalinette’, ‘Golden reinderes‘,‘Golden lassa‘,‘Ariane‘; B factor - storage methods, with three graduations: classical method - low temperature and high humidity (1-4ºC; humidity 85-90%), Janny MT box storage method (1-4 ºC; 95-100% humidity; O2 1-3%; CO2 2-5%), fruit control equipment box-pallets (1- 4ºC; 90-95% humidity; O2 1-3%; CO2 2-5%) and factor C - fruit storage period -at 3, 4 and 5 months after harvest respectively. On the average of the cultivars taken in the study, on observe the tendency to increase the total dry mater and total sugar content, and decrease the total tritrable acidity and vitamin C with the prolongation of the fruit storage period.

scholarly journals Evaluation of Contamination Risks Due to the Sale and Storage Conditions of Smoked, Dried and Fresh Fishes in Ouagadougou

2021 ◽  
pp. 42-54
Author(s):  
Arouna Ouedraogo ◽  
Cheikna Zongo ◽  
François Tapsoba ◽  
Hama Cissé ◽  
Yves Traoré ◽  
...  
Keyword(s):  
Burkina Faso ◽  
Storage Period ◽  
Storage Conditions ◽  
Smoked Fish ◽  
Different Types ◽  
And Storage ◽  
Fish Industry ◽  
Fish Trade ◽  
Temperature Storage

Aims: Fish is a product more and more consumed in Burkina Faso, especially in Ouagadougou. Poor sale and storage conditions can impact on the hygienic quality of fish. The objective of this study was to identify the contamination risks due to the sale and storage conditions of smoked, dried and fresh fishes. Study Design: A descriptive design was used to identify the different types and origins of fish on the markets in Ouagadougou and the practices and conditions of sale that could be sources of chemical and microbiological contamination. Place and Duration of Study: Relevant data was collated in Ouagadougou (Burkina Faso) from February 2019 to July 2019. Methodology: A survey was conducted among traders of dried and smoked fish from 50 markets and major sales sites in Ouagadougou. Data collection was done using a questionnaire developed with Sphinx Plus2 software. Results: The results indicated a higher proportion of men (75%) than women (25%) with an age between 21 and 45 years old were participated in fish trade. The fish encountered in the markets of Ouagadougou come from Sourou, Kompienga and Bagré, as well as from external suppliers such as Côte d'Ivoire, Mali and Senegal. The different types of fish sold were dried or smoked carp (36.67%), smoked catfish (23.33%), dried Nanani or Djêdjê wala (concorde) (13.33%), smoked Macharon (10%), smoked Racok (10%) and smoked eels or Roolgo in mooré (local language) (6.67%). The types of fish most purchased by consumers, in order, were: Carp, Catfish, Macharon, Nanani. In addition, the study detected risks of contamination of the fish, namely: exposure material consisting of tables and baskets, conservation at room temperature, storage period of 10 to 30 days, no training in hygiene, fish served with bare hands, exposed to dust and stray animals. Conclusion: In sum, the study revealed some characteristics of the fish industry in Ouagadougou and also risks of contamination of fish sold on the markets.

scholarly journals Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses

10.5219/1361 ◽  
2020 ◽  
Vol 14 ◽  
pp. 1131-1136
Author(s):  
Olga Cwiková ◽  
Gabriela Franke
Keyword(s):  
Temperature Regime ◽  
Statistical Difference ◽  
Storage Period ◽  
Storage Conditions ◽  
Storage Method ◽  
Temperature Regimes ◽  
And Storage

The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (p >0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g-1. The highest number of enterococci was recorded after 49 days of storage at 6 °C at 5.4 log CFU.g-1. During storage, there was an increase (p <0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced (p <0.05) by both the storage period and storage method (temperature regime).

scholarly journals Effects of Storage Conditions on Postharvest Qualities in Garlic Bulbs (Allium sativum L.)

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 805C-805
Author(s):  
Sun-Tay Choi ◽  
Ro-Na Bae* ◽  
Dae-Sung Chung ◽  
Seung-Koo Lee
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Pyruvic Acid ◽  
Room Temperature ◽  
Allium Sativum ◽  
Storage Period ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Atmosphere Storage ◽  
And Storage

To investigate quality changes of garlic associated with cultivars and storage conditions, northern type `Seosan' and sub-tropical type `Daeseo' garlics were stored at controlled atmosphere (O2 3%, CO2 5%, -1 ± 1°C) condition, low temperature (-1 ± 1°C), and room temperature (20 ± 5°C). The rate of sprouting, weight loss, enzymatic pyruvic acid content, and degree of greening in crushed garlic were determined during storage. The rate of sprouting was higher in `Daeseo' than in `Seosan' garlic in all storage conditions. Sprouting was effectively suppressed in low temperature and controlled atmosphere storage. Weight loss in `Daeseo' garlic was higher than in `Seosan' garlic. Enzymatic pyruvic acid (EP) contents increased for 3 months storage period, and then decreased gradually as the storage period was prolonged at room or low temperatures. However, EP content decreased dramatically during storage under CA condition in both cultivars. When garlic bulbs were crushed, greening appeared in the garlic stored at low temperature for more than one month. However, greening did not occur in the crushed garlic bulbs stored in CA condition.

scholarly journals Reducing and Total Sugar Content in Onion During Storage in the Republic of Macedonia

2017 ◽  
Vol 17 (1) ◽  
pp. 37 ◽  
Author(s):  
Zvezda Bogevska ◽  
Rukie Agic ◽  
Gordana Popsimonova ◽  
Margarita Davitkovska ◽  
Igor Iljovski
Keyword(s):  
Chemical Analysis ◽  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Winter Period ◽  
Total Sugar Content ◽  
Republic Of Macedonia ◽  
Cold Room ◽  
The Republic

In Macedonia, sweet onion landrace ‘buchinska arshlama’ is traditionally stored during winter period from October until April. The objective of this research was to determine the content of reducing sugar and total sugar in onion bulbs during storage period in a traditional way and in cold rooms. Every month, samples were taken for chemical analysis. The results were statistically processed and tested with t-test. The average reducing sugar content in onion stored in a traditional way was 4.8%, while the average reducing sugar content in onion stored in cold rooms was 4.6%. The average total sugar content in onion stored in a traditional way was 6.0%, while the average total sugar content in onion stored in a cold room was 5.6%. These results showed that onion `buchinska arshlama` can be successfully stored in a traditional way until the beginning of February or longer in cold rooms.

scholarly journals Effects of Different Postharvest Storage Methods on the Quality Parameters of Chestnuts (Castanea sativa Mill.)

HortScience ◽  
2015 ◽  
Vol 50 (4) ◽  
pp. 577-581 ◽  
Author(s):  
Engin Ertan ◽  
Esra Erdal ◽  
Gülsüm Alkan ◽  
Burak E. Algül
Keyword(s):  
Cold Storage ◽  
Starch Content ◽  
Sugar Content ◽  
Storage Period ◽  
Castanea Sativa ◽  
Total Sugar ◽  
Total Carbohydrate ◽  
Total Sugar Content ◽  
Fruit Samples ◽  
Total Starch

This trial was initiated in the harvest season of 2010 to determine the effects of traditional and cold storage on the fruit quality properties of chestnuts during the harvest and postharvest periods. Physical and biochemical analyses were conducted on fruit samples collected about once every 2 weeks from the middle of September until the end of December. Specifically, the shell and kernel colors (hue, chroma), water activity (aw), and total sugar (%), total starch (%), total carbohydrate (%), and tannin (ppm) contents were determined. Under traditional and cold storage conditions, the total sugar content of the chestnuts increased whereas the total starch content decreased during the storage period. In addition, the maximum tannin content was measured in fruit that was cold stored for a period of 60 days.

Sign in / Sign up

Export Citation Format

Share Document