Doses de radiação gama na conservação da qualidade de morangos

Strawberries attracts consumers due to its bright red color, characteristic odor, soft texture and slightly acid taste, with several phytochemicals groups that can bring health benefits. However, strawberries are very susceptive to decay, with a short shelf life and do not support sanitization. The cooling reduces the metabolism of fruits during postharvest period and the irradiation can be used as a complement to improve fruit preservation. The aim of this study was to evaluate the application different doses of gama irradiation (0,0 KGy; 0,5 KGy; 1,0 KGy e 1,5 KGy) aiming an extended shelf life and quality maintenance of strawberries stored at cold room (0 ± 1ºC and 90 ± 5% RH) during 15 days. Doses of gama irradiation were not sufficient to change quality parameters and nutritional compounds in strawberries during storage, and the microbiological levels were acceptable until the end of storage period regardless the treatment. Fruit treated with 1,5 KGy were characterized for the higher anthocyanins levels and maintained the lower visual decay index during the last days of storage when compared to other treatments.

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THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

Applied Researches in Technics Technologies and Education ◽

10.15547/artte.2018.04.012 ◽

2018 ◽

Vol 6 (4) ◽

pp. 359-362

Author(s):

Kateryna Iorgachova ◽

Olga Makarova ◽

Kateryna Khvostenko

Keyword(s):

Shelf Life ◽

Wheat Flour ◽

Starch Content ◽

Bound Water ◽

Storage Period ◽

Positive Influence ◽

Quality Parameters ◽

Moisture Loss ◽

Waxy Wheat ◽

Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

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Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri Üzerine Etkisi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v6i2.219-225.1593 ◽

2018 ◽

Vol 6 (2) ◽

pp. 219

Author(s):

İsmail Gök ◽

Birol Kılıç ◽

Cem Okan Özer

Keyword(s):

Shelf Life ◽

Storage Period ◽

Quality Parameters ◽

Control Group ◽

Meat Industry ◽

Treatment Groups ◽

Ph Values ◽

Tbars Values ◽

And Storage ◽

All Treatment

The aim of this study, the effect of addition to salep at different concentrations (2.5, 5, 7.5 and 10%) into sucuk on physicochemical, textural and sensorial properties were investigated at d fermentation and storage periods (5., 10., 20. ve 30. days). The results indicated that TBARS values gradually increased during fermentation and storage periods in all treatment groups. However, addition of 10% salep decreased TBARS values compared to control group at the end of fermentation and storage period. pH values of sucuks were decreased with addition of salep. Higher L* values were observed in sucuk with 10% salep at the end of the fermentation and storage period. Increasing levels of salep in sucuk formulation caused an increase in hardness and ash values, a decrease in moisture values in sucuk. The results of this study indicated that salep may be used in sucuk manufacture by the meat industry to improve shelf-life and quality parameters of the product.

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Ascorbic Acid Content in ‘Passe-Crassane’ Winter Pear as Affected by 1-Methylcyclopropene during Cold Storage and Shelf Life

HortScience ◽

10.21273/hortsci.51.5.543 ◽

2016 ◽

Vol 51 (5) ◽

pp. 543-548 ◽

Cited By ~ 2

Author(s):

Giacomo Cocetta ◽

Ilaria Mignani ◽

Anna Spinardi

Keyword(s):

Lipid Peroxidation ◽

Ascorbic Acid ◽

Shelf Life ◽

Cold Storage ◽

Storage Period ◽

Ascorbic Acid Content ◽

Thiobarbituric Acid ◽

Quality Parameters ◽

Cold Temperatures ◽

C 30

‘Passe-Crassane’ is a winter pear which requires a cold storage period to produce ethylene and properly ripen. In this study, the effects of 1-methylcyclopropene (1-MCP), an ethylene perception inhibitor, were studied during cold storage (30, 60, 90, and 135 days) and shelf life at 20 °C (30 days) of ‘Passe-Crassane’ pears. Ethylene accumulation was monitored and quality parameters were measured. Oxidative stress of fruit was estimated by measuring lipid peroxidation. The cell antioxidant status was assayed determining ascorbic acid (AsA) content and the activities of the enzymes ascorbate peroxidase (APX), monodehyroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), and glutathione reductase (GR) involved in its oxidation and recycling. AsA content was positively affected by higher temperature (20 °C) and by 1-MCP after 90 days of storage. This effect was more evident after shelf life. Thiobarbituric acid reactive substances (TBARS) increased in pears kept at 20 °C and in treated pears, starting from 60 days of cold storage and remained elevated after shelf life. Although during storage 1-MCP enhanced the activities of APX and DHAR only at 90 days, after shelf life the effect on APX, MDHAR, and DHAR activities was more pronounced and enzyme activities were higher in treated pears sampled after 60 and 90 days of storage. The results indicate that 1-MCP has a beneficial effect on the antioxidant potential of winter pears: it maintained high AsA levels throughout storage and shelf life and improved the enzymatic mechanisms of AsA recycling, especially after shelf life. The effect of 1-MCP on pear ripening may not be solely due to its action on ethylene but also to an increase in antioxidant defense. A stress response linked to lipid peroxidation is triggered by the interaction of cold temperatures and treatment as ‘Passe-Crassane’ pears acquires ripening competence. However, it may be compensated by the high AsA content.

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THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

International Conference on Technics Technologies and Education ◽

10.15547/ictte.2018.06.005 ◽

2018 ◽

pp. 242-245

Author(s):

Kateryna Iorgachova ◽

Olga Makarova ◽

Kateryna Khvostenko

Keyword(s):

Shelf Life ◽

Wheat Flour ◽

Starch Content ◽

Bound Water ◽

Storage Period ◽

Positive Influence ◽

Quality Parameters ◽

Moisture Loss ◽

Waxy Wheat ◽

Physico Chemical

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PERUBAHAN MUTU GUDEG KALENG “BU TJITRO” SELAMA PENYIMPANAN The Quality Changes on Canned Gudeg “Bu Tjitro” during Storage

Jurnal Agritech ◽

10.22146/agritech.9348 ◽

2015 ◽

Vol 35 (03) ◽

pp. 353 ◽

Cited By ~ 2

Author(s):

Asep Nurhikmat ◽

Bandul Suratmo ◽

Nursigit Bintoro ◽

Suharwadji Sentana

Keyword(s):

Shelf Life ◽

Soluble Protein ◽

Aluminum Content ◽

Storage Period ◽

Quality Parameters ◽

Ash Content ◽

Traditional Food ◽

Quality Changes ◽

Physical Chemical ◽

Water Contents

Gudeg is a traditional food from Yogyakarta with a short shelf life. To extend the shelf-life, gudeg packed with cans. Research on quality changes during storage of canned gudeg had been done. The study was conducted in order to determine quality changes that occur in canned gudeg during the storage period. Canned gudeg material consisted of gudeg jackfruit, eggs, chicken, krecek and tolo beans with size cans of 72.63 x 53.04 mm (Ø x h). Observations canned gudeg quality performedfor 18 months with 3-month interval includes the analysis of physical, chemical, microbiological and organoleptic. The results showed that there were quality changes, including 0.6 points of pH, 36% of soluble protein, 20.15 ppm of aluminum content, 0.06 mg malonaldehyde/kg for TBA value, 5.1 points color brightness and 2 CFU/g total microbial, aswell as decline in15.77 ppm sulfur and organoleptic quality parameters. Canned gudeg hold for 15 months with 68.49% of water contents; of 1.56% ash content; 8.40% of protein content; 12.74% of fat content and 5.60% of fiber content.Keywords: Canned gudeg, storage period, the quality changes. ABSTRAKGudeg adalah makanan tradisional dari Yogyakarta dengan masa simpan pendek. Untuk memperpanjang masa simpannya, gudeg dikemas dengan kaleng. Penelitian tentang perubahan mutu gudeg kaleng selama penyimpanan telah dilakukan. Penelitian dilakukan dengan tujuan untuk mengetahui perubahan mutu yang terjadi pada gudeg kaleng selama masa penyimpanan. Bahan gudeg yang dikalengkan terdiri dari gudeg nangka, telur, daging ayam, krecek dan kacang tolo dengan kemasan kaleng ukuran 72,63 x 53,04 mm (Ø x h). Pengamatan mutu gudeg kaleng dilakukan selama 18 bulan dengan interval 3 bulan meliputi analisis fisika, kimia, mikrobiologi, dan organoleptik. Penelitianmenghasilkan perubahan yang terjadi pada gudeg kaleng selama penyimpanan antara lain kenaikan pH 0,6 poin, protein terlarut 0,73%, kadar aluminium 20,15 ppm, nilai TBA 0,06 mg malonaldehid/kg, kecerahan warna 5,1 poin dan total mikroba 2 CFU/g. Selama penyimpanan penurunan sulfur 15,77 ppm dan penurunan parameter mutu organoleptik. Gudeg kaleng tahan selama 15 bulan dengan kadar air 68,49%; kadar abu 1,56%; kadar protein 8,40%; kadar lemak12,74%, dan kadar serat 5,60%.Kata kunci: Gudeg kaleng, masa simpan, perubahan mutu

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Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

Coatings ◽

10.3390/coatings11080979 ◽

2021 ◽

Vol 11 (8) ◽

pp. 979

Author(s):

Monika Marcinkowska-Lesiak ◽

Iwona Wojtasik-Kalinowska ◽

Anna Onopiuk ◽

Magdalena Zalewska ◽

Andrzej Poltorak

Keyword(s):

Shelf Life ◽

Storage Period ◽

Thiobarbituric Acid ◽

Quality Parameters ◽

Plate Count ◽

Propolis Extract ◽

Overall Acceptability ◽

Maximum Inhibition ◽

Aerobic Plate Count ◽

Meat Samples

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on the quality parameters of pork meat during storage at 2 °C. Physical (pH, weight loss, color) and chemical parameters (percentage contents of metmyoglobin (MetMb), along with thiobarbituric acid reactive substances (TBARS)) were measured, and microbiological (total aerobic plate count (TAPC)) analysis, as well as consumer evaluation, was carried out every four days during the storage period of twelve days. The results indicated that the proposed treatments affected (p < 0.05) the quality characteristics of meat samples. The high prevention of physicochemical alterations and maximum inhibition of microorganisms was obtained for samples stored in gelatin coatings containing 2% and 3% PE. Additionally, despite a slight deterioration in odor on Day 4 in the P3 group, no negative changes in overall acceptability of the P2 and P3 groups compared to uncoated samples were observed. The obtained results indicate a significant role of propolis extract incorporation into gelatin packaging to extend the shelf life of stored pork.

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Use of Modified Atmosphere Packaging with Microperforated Polypropylene Films to Maintain Postharvest Loquat Fruit Quality

Food Science and Technology International ◽

10.1177/1082013208089985 ◽

2008 ◽

Vol 14 (1) ◽

pp. 95-103 ◽

Cited By ~ 22

Author(s):

A. Amorós ◽

M.T. Pretel ◽

P.J. Zapata ◽

M.A. Botella ◽

F. Romojaro ◽

...

Keyword(s):

Weight Loss ◽

Steady State ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Quality Parameters ◽

Eriobotrya Japonica ◽

Modified Atmosphere ◽

Quality Maintenance ◽

Color Evolution ◽

Subsequent Period

Loquat fruits (Eriobotrya japonica Lindl cv. `Algerie') were stored in modified atmosphere packaging (MAP), using five types of microperforated polypropylene (PP) films during 2, 4, and 6 weeks at 2 °C and for a subsequent period of 4 days at 20 °C shelf life (SL) out of the bags. Loquat fruits stored without packaging and in normal air served as control. The atmosphere composition at the steady state depended on the film permeability, ranging from 1.2 to 8.5 kPa for CO2 and from 19.5 to 13 kPa for O2 as film permeability decreased. Weight loss was drastically reduced by MAP conditions. Softening, color evolution, and decreases in sugars and organic acids were delayed, these effects also being evident after the SL period. Scores for visual aspect and facility of peeling were also higher for loquat stored in MAP than for controls. Taking into account results form all quality parameters, the most suitable atmosphere for loquat storage was found to be around 2—4 and 16—18 kPa for CO2 and O2, respectively, reached in the PA-80 and PA-60 films. In addition, the storage period for optimum loquat quality maintenance was established as 2 weeks of cold storage plus SL for control fruits, while under MAP conditions, storage periods could be extended up to 6 weeks plus SL, especially using PA-80 and PA-60 films.

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Comparative Study of Quality Aspects and Shelf Life of Salted and Unsalted Smoked Products From Spotted Snakehead (Channa Punctatus) at Various Storage Conditions

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v7i2.48873 ◽

2020 ◽

Vol 7 (2) ◽

pp. 303-310

Author(s):

Anjoly Bormon ◽

Subhash Chandra Chakraborty ◽

Md Abul Mansur ◽

Mst Prianka Jahan

Keyword(s):

Shelf Life ◽

Storage Period ◽

Storage Conditions ◽

Proximate Analysis ◽

Quality Parameters ◽

Significant Loss ◽

Sensory Assessment ◽

Smoked Fish ◽

Quality Aspects ◽

T1 And T2

This study was conducted to prepare and evaluate the quality and shelf life ofsmoked spotted snakehead, taki (Channapunctatus) stored at ambient temperature(30-35ºC) and refrigeration temperature (4ºC) after treating with no salt (T1) and 20%salt (T2). Sensory assessment, initial and final proximate analysis, TVB-N value andmicrobial analysis (SPC) were carried out for the smoked products stored for differentstorage periods. According to sensory assessment, smoked taki remained inacceptable condition for 4 and 6 days in T1 and T2, respectively while stored atambient temperature. However, at refrigeration temperature, smoked taki remained inacceptable condition for 59 and 74 days in T1 and T2, respectively. Biochemicalassessment of smoked product showed that protein, lipid and ash content increaseddue to significant loss of moisture during smoking of fish. No appreciable changes inproximate composition were observed for any of the two storage conditions. Valuesof TVB-N content of T1 showed rapid increase in comparison to T2 during storage.Microbial load (SPC) of smoked fish decreased due to the smoking processcompared to the initial microbial load of fresh fishes but increased with the increaseof storage period. Considering all the quality parameters it was found that smokedfish in treatment T2 maintained its excellent quality and longer shelf-life in bothstorage conditions than treatment T1. Res. Agric., Livest. Fish.7(2): 303-310, August 2020

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Differential effects of postharvest application of ethylene inhibitors on guava stored under ambient conditions

Journal of Environmental Biology ◽

10.22438/jeb/42/5/mrn-1753 ◽

2021 ◽

Vol 42 (5) ◽

pp. 1395-1404

Author(s):

A.J. Sachin ◽

◽

D.V. Sudhakar Rao ◽

K. Ranjitha ◽

C. Vasugi ◽

...

Keyword(s):

Shelf Life ◽

Storage Period ◽

Principal Component ◽

Ethylene Synthesis ◽

Ethylene Inhibitors ◽

Ambient Conditions ◽

Quality Maintenance ◽

A Value ◽

Postharvest Application ◽

Temperature Storage

Aim: To assess the efficiency of ethylene synthesis and action inhibitors on postharvest shelf life of guava fruits under ambient conditions. Methodology: Mature green guava fruits (P. guajava L. cv. Arka Mridula) were harvested and treated with ethylene inhibitors. Various physiological, physical and nutritional changes of the treated fruits in comparison with untreated ones were monitored during ambient temperature storage. Multivariate analysis approach was used for interpreting the data on quality changes during storage. Results: Significant positive correlation (p<0.01) was observed among rates of ethylene production, respiration, ripening and Hunter’s a* value. Biplot from principal component analysis of eleven parameters showed that 1-MCP (500 ppb) treated fruits were grouped together with freshly harvested fruits throughout storage period, and proved superior over other treatments in delaying ripening and quality maintenance. Seven days stored 3.0 mM Salicylic acid and 1.5 mM Sodium nitroprusside treated fruits were grouped together with 5 days stored control fruits, suggesting their effectiveness in extending the shelf life by additional two days. Interpretation: Postharvest application of 1-MCP on guava fruits can extend the shelf life by four days when compared with control. Even PCA indicated that the study of major ripening attributes (L*, a*, b*, Hue, texture, acidity, ethylene rate and respiration rate) was quite sufficient to know the ripening status of the fruits.

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Quality Retention and Shelf-life Extension in Mediterranean Cucumbers Coated with a Pectin-based Film

Journal of Food Research ◽

10.5539/jfr.v1n3p159 ◽

2012 ◽

Vol 1 (3) ◽

pp. 159 ◽

Cited By ~ 10

Author(s):

M. Moalemiyan ◽

H. S. Ramaswamy

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Respiration Rate ◽

Fruits And Vegetables ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Life Extension ◽

Post Harvest ◽

Cold Room

<p>Edible coating is a simple and inexpensive concept for extending post-harvest life of fruits and vegetables. In this study, cucumbers were coated with different pectin-based emulsions to preserve the fruit quality and extend the post harvest shelf life. The formulations consisted of pectin, beeswax, sorbitol, water, and an emulsifying agent. By monitoring the physiological and quality parameters, the coating effects on the storability of cucumber fruits at 23°C and 40% RH (display cabinet), and 12°C and 85% RH (cold room) were determined. The parameters included weight loss, respiration rate, firmness, color, soluble solids and chlorophyll content. The coating markedly reduced weight loss and respiration rate at both temperatures. In addition, the coating reduced loss of firmness, color, chlorophyll and total soluble solids, and extended the storage life of cucumber fruits at both storage conditions.</p>

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