scholarly journals Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic

2019 ◽  
Vol 11 (1) ◽  
pp. 84-88 ◽  
Author(s):  
NILAM FADMAULIDHA WULANDARI ◽  
TITIN YULINERY ◽  
NANDANG SUHARNA ◽  
NOVIK NURHIDAYAT
Keyword(s):  
Ambient Temperature ◽  
Lactobacillus Plantarum ◽  
Storage Temperature ◽  
Gum Arabic ◽  
Gelling Agent ◽  
Traditional Food ◽  
Food Ingredients ◽  
Agar Concentration ◽  
And Storage ◽  
Temperature Storage

Abstract. Wulandari NF, Yulinery T, Suharna N, Nurhidayat N. 2019. Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic. Nusantara Bioscience 11: 84-88. Black grass jelly [Mesona chinensis (Benth)] is one of the traditional food ingredients that can be used as the encapsulation material. However, syneresis easily occurs so that becomes a problem during storage. This study was conducted to evaluate the effect of type of stabilizers (agar and gum Arabic) and storage temperature (cold/4oC and ambient temperature/37oC) on black grass jelly stability and the viability of encapsulated Lactobacillus plantarum Mar8 in probiotication. The concentrations of stabilizers were 0.5%; 1.0%; 1.5% and 2.0% (w/v). The result showed that the syneresis rate was stable up to 2% of agar concentration at low storage temperature, while gum Arabic in the concentration of >1% resulted in increasing syneresis rate. Ambient temperature storage increased the syneresis rate. This study showed that agar or gum Arabic was supporting the probiotication as good encapsulant. Moreover, it was suitable for stabilizing or gelling agent at 0.5%-1% concentration to produce black grass jelly as RTD.

DEVELOPMENT OF DAMAGE IN THE BUDS DURING STORAGE OF IRRADIATED ONIONS

1972 ◽  
Vol 52 (5) ◽  
pp. 817-826 ◽  
Author(s):  
NAOMI TEMKIN-GORODEISKI ◽  
R. S. KAHAN ◽  
R. PADOVA
Keyword(s):  
Radiation Dose ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Storage Temperature ◽  
Low Doses ◽  
Ambient Temperatures ◽  
Dormancy Period ◽  
Growth Differences ◽  
Effects Of Radiation ◽  
And Storage

Darkening of onion buds due to irradiation was investigated during three seasons on three cultivars of onion, Riverside, Egyptian, and Grano. The effects of radiation dose (0.7–80 krads), delay in irradiation after harvest, and storage temperature were studied. No darkening occurred during storage of up to 8 months at 0 C, though slight darkening sometimes appeared during subsequent shelf life. At ambient temperatures (10–30 C) three types of radiation damage were found. The onset of darkening occurred not earlier than 2 months after irradiation. With all doses above 1.0 krad there was 100% incidence of darkening after about 5 months storage at ambient temperature. The intensity of darkening increased with length of storage. Very low doses (0.7–1.0 krad) did not prevent sprouting but caused slight darkening. Doses between 2 and 80 krads completely inhibited external sprouting; however, if delayed till 3 months postharvest, these doses failed to prevent sprouting, but did cause severe darkening, which was not dependent on the dose. There was no correlation between the delay in irradiation after harvest and the intensity or incidence of darkening. The length of the dormancy period varied in different years, apparently as a result of different conditions prevailing during crop growth. Differences in the intensity of darkening in different years seem to be connected with this phenomenon.

scholarly journals Direct Saliva Transcriptome Analysis

2011 ◽  
Vol 57 (9) ◽  
pp. 1295-1302 ◽  
Author(s):  
Yu-Hsiang Lee ◽  
Hui Zhou ◽  
Jean K Reiss ◽  
Xinmin Yan ◽  
Lei Zhang ◽  
...  
Keyword(s):  
Oral Cancer ◽  
Ambient Temperature ◽  
Transcriptome Analysis ◽  
Standard Operating Procedures ◽  
Internal Reference ◽  
Expression Levels ◽  
Standard Procedures ◽  
Standard Operating ◽  
And Storage ◽  
Temperature Storage

BACKGROUND Current standard operating procedures for salivary transcriptomic analysis require low temperatures and lengthy mRNA isolation, which substantially hamper its use in the clinic. We developed a streamlined, ambient-temperature processing, stabilization, and storage protocol for clinical analysis of salivary RNA. METHODS The direct saliva transcriptome analysis (DSTA) used cell-free saliva supernatant instead of isolated mRNA for saliva transcriptomic detection, and all procedures, including processing, stabilization, and storage of saliva samples, were performed at ambient temperature without a stabilizing reagent. We evaluated this streamlined protocol by comparing the mRNA expression levels of 3 saliva internal reference genes [glyceraldehyde-3-phosphate dehydrogenase (GAPDH); actin, beta (ACTB); and ribosomal protein S9 (RPS9)] to levels measured with standard procedures, and detecting the variation of their expression levels under long-term ambient temperature storage. The clinical utility of DSTA was assessed by use of 7 oral cancer salivary mRNA biomarkers in a clinical study. RESULTS Each saliva internal reference gene mRNA showed similar expression levels when assayed by the DSTA or standard procedures, and remained stable under ambient temperature storage for at least 10 weeks without significant degradation (P = 0.918, 0.288, and 0.242 for GAPDH, ACTB, and RPS9, respectively). Compared with standard procedures, the performance characteristics of oral cancer salivary transcriptomic markers were retained as assayed by DSTA after 10 weeks of storage at ambient temperature. These results indicate that the DSTA is a suitable alternative method for saliva transcriptomic analysis and is feasible for use in clinical cancer research applications. CONCLUSIONS The streamlined DSTA protocol can impact the saliva-handling method and improve the standard operating procedures for clinical saliva transcriptomic diagnostics.

scholarly journals The Degreening of `Fallglo' Tangerine

1997 ◽  
Vol 122 (4) ◽  
pp. 547-552 ◽  
Author(s):  
Peter D. Petracek ◽  
Lymari Montalvo
Keyword(s):  
Low Temperature ◽  
Exposure Time ◽  
Water Loss ◽  
Storage Temperature ◽  
Citrus Reticulata ◽  
Early Season ◽  
Low Temperature Storage ◽  
Time Periods ◽  
And Storage ◽  
Temperature Storage

`Fallglo' (Bower citrus hybrid [Citrus reticulata Blanco × (C. reticulata Blanco × C. paradisi Macf.)] × `Temple' [C. reticulata Blanco × C. sinensis L.] is an early season tangerine that is reportedly hypersensitive to ethylene exposure during degreening. The effects of ethylene exposure time, waxing, and storage temperature on `Fallglo' color were examined to assess degreening strategies. Exposure to 5 μL·L-1 ethylene for 24 or 48 hours hastened degreening, and internal ethylene levels increased following the time periods of ethylene exposure. Fruit not exposed to ethylene, or exposed for shorter periods (2 or 6 hours), degreened slowly during storage at 15.5 °C and internal ethylene levels remained low. Low-temperature storage (4.5 °C) or waxing hindered degreening after ethylene exposure but decreased water loss. Degreening after ethylene exposure was faster for fruit stored at 15.5 than 26.5 °C.

scholarly journals Can Pawpaw Fruit be Cold-stored for Extended Periods?

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 780B-780
Author(s):  
Federica Galli* ◽  
Douglas D. Archbold ◽  
Kirk W. Pomper ◽  
Thomas R. Hamilton-Kemp ◽  
Randall W. Collins
Keyword(s):  
Ambient Temperature ◽  
Cold Storage ◽  
Storage Temperature ◽  
Cold Injury ◽  
Ethyl Hexanoate ◽  
Methyl Octanoate ◽  
Asimina Triloba ◽  
Climacteric Fruit ◽  
Ethyl Octanoate ◽  
And Storage

Pawpaw [Asimina triloba (L.) Dunal] is a highly perishable climacteric fruit, softening rapidly once ripening commences which may limit its marketability. In studies to determine the optimum cold storage temperature and maximum storage life of the fruit, pawpaw fruit were stored at -2, 2, and 6 °C for 1, 2, 4, 8, and 12 weeks, and then ripened upon removal to ambient temperature. Through 4 weeks, fruit exhibited adequate firmness upon removal from cold storage, but at 8 and 12 weeks fruit held at 2 and 6 °C were very soft. Irrespective of storage temperature, at 8 weeks fruit showed a delay in a climacteric-like respiratory increase, and by 12 weeks a respiratory climacteric was not apparent. An ethylene climacteric was evident after all temperature and storage periods except those held at 6 °C for 12 weeks. Significant symptoms of cold injury were found by 8 weeks of 2 °C cold storage. In addition to a delayed respiratory climacteric, pawpaw fruit stored for 8 and 12 weeks exhibited flesh browning within 48 h of moving to ambient temperature. A change in fruit aroma volatile profile suggested injury might have been developing by 4 weeks of cold storage even though other symptoms were not evident. Immediately after harvest, methyl octanoate was the dominant volatile ester followed by methyl hexanoate. By 4 weeks of postharvest cold storage, ethyl hexanoate was the dominant ester followed by ethyl octanoate, but methyl octanoate production was still substantial. At 8 weeks, volatile ester production was generally lower with ethyl hexanoate the major volatile followed by ethyl octanoate. These symptoms indicate that pawpaw fruit can suffer cold injury during extended periods of cold storage.

scholarly journals Perubahan Warna Kulit Buah Tiga Varietas Jeruk Keprok dengan Perlakuan Degreening dan Suhu Penyimpanan

2015 ◽  
Vol 5 (1) ◽  
pp. 10 ◽  
Author(s):  
Hanifah Muthmainnah ◽  
Roedhy Poerwanto ◽  
Darda Efendi
Keyword(s):  
Room Temperature ◽  
Color Index ◽  
Storage Temperature ◽  
Colour Index ◽  
High Productivity ◽  
Color Changes ◽  
Skin Coloration ◽  
Group 2 ◽  
And Storage ◽  
Temperature Storage

<p>ABSTRACT</p><p>Color is  the main  quality  that determines  the level of demand  for  citrus. Consumer prefersorange  citrus,  where  as  green  citrus  have  high productivity  in  Indonesia.  It  causes  local  citrus cannot compete with imported citrus.  One way  that  can  make local citrus compete  with  import citrus  is by  improving of colour quality through  degreening.  This research was conducted to study the effect of degreening and storage temperature on color changes of tangerine peel. Research was conducted from June until  July 2013 at the Laboratory of  Center for Tropical Horticulture Studies, IPB. This research used a randomized complete factorial design group  2  factors with  3 replications. The first factor is degreening  temperature  (180 C  and  room temperature),  second  factor is storage temperature (180 C  and room temperature). The results showed that interaction  of  degreening and storage temperature significantly  affected  skin  coloration.  Degreening  treatment 180 C  and  room temperature storage on all three varieties of tangerines have the highest Citrus Colour  Index  (CCI) value  at  15  HSP.  The  higher  value of Citrus  Colour  Index,  the  higher  orange  skin  colorationproduced.</p><p>Key words : degreening temperature, orange, storage temperature, value of Citrus Color Index.</p><p> </p><p>ABSTRAK</p><p>Warna  merupakan  kualitas  utama  yang  menentukan  tingkat  permintaan konsumen  terhadap buah jeruk. Konsumen lebih menyukai jeruk berwarna jingga, padahal di Indonesia jeruk yang tinggi produktivitasnya  adalah  jeruk berwarna  hijau.  Hal  ini  menyebabkan  jeruk  lokal  kalah  bersaing dengan jeruk impor. Salah satu cara supaya jeruk lokal dapat bersaing dengan jeruk impor adalah dengan  melakukan  degreening.  Penelitian  ini  dilakukan  untuk mempelajari  efek  degreening  dan suhu penyimpanan terhadap perubahan warna kulit jeruk keprok. Penelitian dilaksanakan dari bulan Juni  hingga  Juli 2013  di  Laboratorium  Pusat  Kajian  Hortikultura  Tropika,  IPB.  Penelitian ini menggunakan Rancangan Kelompok Lengkap Teracak (RKLT) Faktorial dengan dua faktor dan tigaulangan. Faktor pertama adalah suhu  degreening (180C dan suhu ruang), faktor kedua  adalah suhu simpan (180C dan suhu ruang). Hasil penelitian menunjukkan interaksi suhu  degreening  dan suhu simpan nyata pada perubahan warna. Perlakuan degreening suhu 180C dan penyimpanan suhu ruang pada ketiga varietas jeruk keprok memiliki nilai  Citrus Colour  Index  (CCI)  tertinggi dibandingkan perlakuan lainnya pada 15 HSP. Semakin tinggi nilai CCI, maka warna kulit jeruk yang dihasilkan semakin jingga.</p><p>Kata kunci: jingga, nilai Citrus Color Index, suhu degreening, suhu penyimpanan.</p>

STUDY ON QUALITY CHANGES OF LEMEA DURING STORAGE IN VARIOUS TYPES OF TEMPERATURE AND PACKAGING MATERIALS

2013 ◽  
Vol 3 (1) ◽  
pp. 51-60
Author(s):  
Kurnia Herlina Dewi ◽  
Yessy Rosalina ◽  
Sutra Firansyah
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Ph Value ◽  
Observation Point ◽  
Packaging Materials ◽  
Quality Changes ◽  
Refrigerator Temperature ◽  
The Difference ◽  
And Storage ◽  
Temperature Storage

Lemea is a traditional food from Rejang tribes that needs improvement in packaging so that the product can compete with other packaged foods. A study to get the proper packaging to maintain lemea’s quality using various types of packaging materials and storage temperatures is necessary to be conducted. The objective of this study is to examine effect of various types of packaging materials and storage temperature on quality changes of lemea. The study designed using CRD with 2 factors and 3 replications. Type of packaging material used in this research is LDPE plastic with a thickness of 0:01 mm, OPP / PP multilayer plastic with a thickness of 0.05 mm and PETE plastic bottles with a thickness of 1:25 mm; storage temperature used is room temperature at 27-32 °C and refrigerator temperature at 12-15 °C. Parameters measured were changes in water content, pH value, the number of colonies of microbes and organoleptic (color, scent, shape and overall acceptance attributes of lemea) on lemea that stored for 28 days with the observation point on day 7, 14, 21 and 28. Various of packaging materials of lemea are LDPE plastic, OPP / PP multilayer plastic, and PETE plastic bottles showed significant effect on moisture content, pH, TPC, and organoleptic in room temperature storage at 27-32 °C but it had no significant effect in the refrigerator temperature storage at 12-15 °C. The difference in storage temperature affects the occurrence of deviation or alteration of lemea quality.

scholarly journals Experimental Investigation of Standard Handling and Storage Duration on Fuel Properties, Appearance, Burning Process and Emissions of Biodegradable Alternative Fuel

2015 ◽  
Vol 773-774 ◽  
pp. 525-529
Author(s):  
Norazwan Azman ◽  
Bukhari Manshoor ◽  
Dahrum Samsudin ◽  
Amir Khalid
Keyword(s):  
Ambient Temperature ◽  
Water Content ◽  
Storage Temperature ◽  
Oxidation Stability ◽  
Acid Value ◽  
Alternative Fuel ◽  
Waste Cooking Oil ◽  
Storage Duration ◽  
Good Offer ◽  
And Storage

Concern shortage and limited of petroleum, bio-fuels or also known as alternative fuel offer an advantage in order to sustain in long terms and economical. This renewable source is a good offer as an improvement attempt of automobile fuel and burner combustion. The main issue in using biodegradable alternative fuel such as vegetable oil-based fuels is oxidation stability, stoichiometric point, bio-fuel composition, antioxidants on the degradation and much oxygen with comparing to diesel gas oil. Thus, this study investigated the effects of different kind of biodegradable alternative fuel tested at variant in storage ambient condition under different storage duration. These tests were performed on the biodegradable alternative fuel such crude palm oil (CPO), and waste cooking oil (WCO) with different of ambient temperature and variant of blending ratio. The biodegradable fuel samples were stored in clinical compartment, at different temperatures and were monitored at regular interval over a period of 60 days. Blending of biodiesel was varied from 5vol% ~ 15vol% and storage temperature from 5°C~33°C. The effects of ambient temperature and storage duration on properties of biodegradable fuel such as density, kinematics viscosity, acid value, water content and flash point of biodiesel were discussed in detail. Analysis of this study showed that the different storage duration gave a significant effect toward the changes of water content; acid value and viscosity. As a conclusion, a long period of storage would decrease the quality of biodiesel no matter what kind of condition and environment is exposed to.

scholarly journals Pengaruh Konsentrasi Ethephon dan Masa Simpan pada Proses Degreening Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa)

2019 ◽  
Vol 8 (1) ◽  
pp. 55
Author(s):  
Ali Muhamad Prabowo ◽  
IBP Gunadnya ◽  
I Nyoman Sucipta
Keyword(s):  
Vitamin C ◽  
Storage Temperature ◽  
Orange Peel ◽  
Fruit Weight ◽  
Citrus Fruits ◽  
Total Acid ◽  
Low Temperature Storage ◽  
Randomized Design ◽  
And Storage ◽  
Temperature Storage

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh degreening dengan berbagai konsentrasi etephone dan suhu penyimpanan pada kualitas buah jeruk selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan dua faktor perlakuan, level konsentrasi ethephon dan suhu penyimpanan terdiri dari 2 level (28 ± 2 ? dan 18 ± 2 ?). Analisis varian menunjukkan bahwa interaksi berbagai konsentrasi ethephon dalam proses degreening dan penyimpanan suhu menunjukkan efek yang signifikan (p <0,05) pada penurunan berat buah, total padatan terlarut, perbedaan warna tekstur, vitamin C dan total asam. Hasil penelitian menunjukkan bahwa kombinasi perlakuan penyimpanan suhu rendah dengan konsentrasi 700 ppm etephon adalah perlakuan terbaik untuk membentuk warna jingga pada kulit jeruk dan mempertahankan umur simpan buah jeruk. The purpose of this study was to determine the effect of degreening with various concentrations of ethephones and storage temperatures on the quality of citrus fruits during storage. This study used a completely randomized design (CRD) with two treatment factors; the concentration level of ethephon and storage temperature consisting of 2 levels (28 ± 2 ? and 18 ± 2 ?). Variant analysis showed that the interaction of various concentrations of ethephon in the degreening and temperature storage process showed a significant effect (p <0.05) on decreasing fruit weight, total dissolved solids, differences in texture color, vitamin C and total acid. The results showed that the combination of low temperature storage treatment with a concentration of 700 ppm ethephon was the best treatment to form orange color on orange peel and maintain the shelf life of citrus fruits.

scholarly journals KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA

2017 ◽  
Vol 41 (3) ◽  
pp. 298
Author(s):  
Triana Setyawardani ◽  
Juni Sumarmono ◽  
Agustinus Hantoro Djoko Rahardjo ◽  
Mardiati Sulistyowati ◽  
Kusuma Widayaka
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Goat Milk ◽  
Sensory Properties ◽  
Different Temperatures ◽  
Co2 Level ◽  
And Storage ◽  
Test Result ◽  
Temperature Storage

The objective of this research was to investigate the chemical, physical and sensory properties of goat milk kefir  during storage under different temperatures and storage time. Experimental method, applied completely randomized factorial design. The first factor was temperature (-1 to -5oC; 5 to 10oC and 6 to 10oC) and the second factor was storage time (10; 20 and 30 days) followed by Duncan test. Result showed that temperature, storage time and interaction highly significantly affected (P<0.01) the level of ethanol and FFA, but not affected (P>0.05) on protein content, fat and ash but CO2 level, texture and flavor of kefir were affected by storage time. Kefir viscosity was only affected by storage temperature (P<0.05). Research concluded that storage temperature affected chemical properties such as ethanol, FFA and kefir viscosity,while kefir sensory properties was predominantly affected by storage 

scholarly journals Effects of Moisture Content and Storage Temperatures on Germination of Quercus macrocarpa Acorns

1987 ◽  
Vol 5 (1) ◽  
pp. 22-24
Author(s):  
W.R. Schroeder ◽  
D.S. Walker
Keyword(s):  
Moisture Content ◽  
Storage Temperature ◽  
Quercus Macrocarpa ◽  
Moisture Contents ◽  
Bur Oak ◽  
And Storage ◽  
Storage Temperatures ◽  
Temperature Storage

Viability of bur oak Quercus macrocarpa Michx. acorns was determined after 6 months storage at − 2°C (28°F), 1°C (34°F) and 5°C (41°F) and moisture contents of either 17%, 27%, 37% or 44%. Viability was significantly affected by moisture content with optimum germination occurring for acorns stored at 44% moisture. Optimum storage temperature was 1°C (34°F) although acorns tolerated subfreezing temperatures to − 2°C (28°F) with little loss in viability. Acorn moisture content had a greater effect on viability than storage temperature. Storage for up to 6 months had no detrimental effects on germination of bur oak acorns.

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