EFFECT OF PRODUCTION METHOD AND STORAGE CONDITIONS OF PUMPKIN PRESERVES ENRICHED WITH JAPANESE QUINCE AND CORNELIAN CHERRY ON THEIR PHYSICAL-CHEMICAL PROPERTIES

When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence it seems recommendable to blend pumpkin with other fruits. The pumpkin chosen for the experiments was of the variety ‘Karowita’. The aim of the study was to compare the physical and chemical properties of pumpkin samples based on different storage conditions. Pumpkin puree, puree juice and cloudy juices containing Japanese quince and strawberries were evaluated for their physical and chemical properties initially and after three months storage at temperatures of 4 °C and 30 °C. Cloudy juices were prepared with pectolytic preparation. The extract dry matter in all the samples was at a similar level. Puree and puree juice had considerably higher viscosity than cloudy juices. The highest quantities of bioactive compounds were detected in slightly processed samples (puree, puree juice and cloudy juices) stored at 4 °C . Increased content of polyphenols was observed in puree and puree juice after storage. However, in the remaining samples, there was observed a decrease in the content of the compounds. A considerable decrease in carotenoids took place in samples subjected to pressing, where the amount of assayed carotenoids in puree was 5.24 mg/100 g fresh matter (FM), 4.15 mg/100 g FM in puree juice, and 0.18-0.47 mg/100 g FM in cloudy juices. The pressing also caused a significant decrease in colour parameters. Three months of storage showed markedly decreased contents of carotenoids and vitamin C.

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Use of Families of Euphorbiaceae for the Production of Biodiesel in Semiarid Areas

Proceedings ◽

10.3390/proceedings2020052002 ◽

2021 ◽

Vol 52 (1) ◽

pp. 2

Author(s):

Noé Anes García ◽

Antonio Luis Marqués Sierra

Keyword(s):

Fossil Fuels ◽

Chemical Properties ◽

Petroleum Products ◽

Prolonged Storage ◽

Physical Chemical ◽

Semiarid Areas ◽

Storage Times ◽

And Storage ◽

Improved Characteristics ◽

Made In

In recent years, developments made to reduce the consequences generated using petroleum products have been strengthening; therefore, biofuels have become a requirement in different countries worldwide with the objective of reducing not only the high levels of current pollution, but also mitigating the effects generated by global warming. Despite the advances that have been made in the field of research on Jatropha, it is still necessary to carry out more detailed studies aimed at achieving a better use of it, identifying the influence of its physical–chemical properties in terms of quality levels, as well as determining its behavior when mixed with palm oil to achieve a biodiesel with better yields, whose impact will be reflected mainly in the environmental field, helping to mitigate the production of greenhouse gases that are produced by petroleum products. Although currently the biofuels sector has made important advances in research, it is necessary to deepen the physical–chemical analyses both in the production and storage processes of biodiesel, so that in the future it can be fully fulfilled with the energy requirements that are currently only achieved with fossil fuels, so it is necessary to direct this research toward the development of new products with improved characteristics, especially when exposed to prolonged storage times and low temperatures.

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Effect of Post Harvest Treatments and Storage Conditions on Physico-Chemical Properties of Starking Delicious Apples

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2019.804.274 ◽

2019 ◽

Vol 8 (04) ◽

pp. 2347-2361

Author(s):

Neelam Kumari ◽

J.N. Sharma

Keyword(s):

Chemical Properties ◽

Storage Conditions ◽

Post Harvest ◽

Physico Chemical ◽

And Storage

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Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice

Foods ◽

10.3390/foods9091266 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1266

Author(s):

Bianca Moldovan ◽

Luminita David

Keyword(s):

Deleterious Effect ◽

Degradation Process ◽

Storage Conditions ◽

Biologically Active ◽

Cornelian Cherry ◽

Accelerated Degradation ◽

Pigment Stability ◽

Cherry Juice ◽

The Stability ◽

And Storage

Cornelian cherries are red fruits which can be considered as a valuable dietary source of antioxidant biologically active compounds, especially anthocyanins. The purpose of the present study was to investigate the anthocyanins degradation process in Cornelian cherry juice supplemented with different sweeteners. Four formulations of Cornelian cherry juice were prepared using different sugars (sucrose, fructose) or artificial sweeteners (aspartame and acesulfame potassium). The obtained juices were stored at three distinct temperatures (2 °C, 25 °C, and 75 °C) in order to evaluate the effects of the sweetener and storage conditions on the pigment stability. The rate constants (k) and the half time values (t1/2) of the degradation processes were determined. The highest stability was observed for the anthocyanins from the unsweetened juice stored at 2 °C (k = 0.5·10−3 h−1), while the most accelerated degradation was registered for the fructose sweetened juice stored at 75 °C (k = 91.65·10−3 h−1). The presence of the different sweeteners in the Cornelian cherry juice affects their pigment stability during storage. The highest change in the retention of anthocyanins was determined by the presence of fructose, while acesulfame potassium had the less deleterious effect.

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Extraction of bioactive metabolites from sucupira seeds (Pterodon emarginatus) using cachaça

Research Society and Development ◽

10.33448/rsd-v9i11.9795 ◽

2020 ◽

Vol 9 (11) ◽

pp. e2109119795

Author(s):

Jhonatan Bispo de Oliveira ◽

Ana Maria de Resende Machado ◽

David Lee Nelson ◽

Esther Maria Ferreira Lucas

Keyword(s):

Preparation Method ◽

Herbal Medicines ◽

Storage Conditions ◽

Alcohol Concentration ◽

Bioactive Metabolites ◽

Chemical Profile ◽

Alcohol Content ◽

Physical Chemical ◽

Lower Alcohol ◽

And Storage

This work aimed to evaluate the presence of the bioactive metabolites from sucupira seeds in prepared herbal medicines obtained by the immersion of the seeds in cachaça were evaluated by varying the physical-chemical characteristics of the cachaça used; the phytotherapic preparation method (extraction time of plant material) and storage conditions (with and without seeds immersed). The chemical profile of the extracts was determined GC-MS. The presence of some bioactive metabolites was observed, which were extracted with the cachaça of lower alcohol concentration (44.5%) after two months of contact with the seeds. These metabolites were not identified in samples stored for four months. The cachaça with an alcohol concentration of 46.5%, after 2 months of maceration, promoted the extraction of β-elemene, only and the others with contents of 48.5%, 49.5% and 50.4%, respectively, extracted the bioactive metabolites: spathulenol, D-germacrene, δ-cadinene, caryophylene and β-elemene in the maceration periods of 15 days and 2 months. In the extracts that were stored without seeds, the metabolites spathulenol and δ-cadinene were the only ones that remained present in all samples after two and four months of storage. The extraction of all metabolites was possible with the crushed and macerated seeds remaining for 2 months in cachaça with an alcohol content greater than 45%.

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Effects of Harvesting Waters and Storage Conditions on Yeast Populations in Shellfish

Journal of Food Protection ◽

10.4315/0362-028x-46.2.105 ◽

1983 ◽

Vol 46 (2) ◽

pp. 105-108 ◽

Cited By ~ 7

Author(s):

MARY A. HOOD

Keyword(s):

Crassostrea Virginica ◽

Significant Interaction ◽

Storage Conditions ◽

Similar Response ◽

Chemical Parameters ◽

Factors Influencing ◽

Physical Chemical ◽

Saline Waters ◽

Major Factors ◽

And Storage

The yeast population in freshly harvested oysters. Crassostrea virginica, and clams, Mercenaria campechiensis, was limited to a small number of species. The yeast most commonly occurring was Rhodotorula rubra and the second was a Trichosporon sp. Concentrations of R. rubra increased in oysters stored as both shellstock and shucked at 7, 14 and 21 d at 2, 8 and 20°C. Oysters processed using a method similar to that used by most Florida processing houses and stored were found to contain higher levels of R. rubra than shellstock or shucked unprocessed oysters. Levels of R. rubra also increased in clams stored as shellstock. Correlation analysis of concentrations of R. rubra and selected physical/chemical parameters of the waters from which the shellfish were harvested showed a significant interaction between R. rubra and salinity. Fresh oysters harvested from high saline waters contained significantly higher levels of R. rubra than oysters harvested from low saline waters. Oysters collected from waters whose salinities were above 20‰ and stored as shellstock developed significantly higher levels of R. rubra than oysters from lower salinity waters. Processed oysters showed a similar response. The results suggest that R. rubra is part of the “normal biota” of Florida oysters and that the major factors influencing the development of this yeast in oysters are time and temperature of storage and the salinity of the waters which the oysters are harvested.

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Development of nanoemulsions containing Lavandula dentata or Myristica fragrans essential oils: Influence of temperature and storage period on physical-chemical properties and chemical stability

Industrial Crops and Products ◽

10.1016/j.indcrop.2020.113115 ◽

2020 ◽

pp. 113115

Author(s):

Luciana Filippin Cossetin ◽

Quelen Iane Garlet ◽

Maiara Callegaro Velho ◽

Samanta Gündel ◽

Aline Ferreira Ourique ◽

...

Keyword(s):

Essential Oils ◽

Chemical Stability ◽

Chemical Properties ◽

Storage Period ◽

Influence Of Temperature ◽

Physical Chemical ◽

Myristica Fragrans ◽

And Storage

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Influence of Different Concentrations of 1-Methylcyclopropene (1-MCP) and Storage Conditions on the Physico-chemical Properties and Shelf-life of Tomatoes (Solanum lycopersicum L.)

Asian Journal of Agricultural and Horticultural Research ◽

10.9734/ajahr/2019/v4i130010 ◽

2019 ◽

pp. 1-11

Author(s):

M. E. Amoateng ◽

P. Kumah ◽

I. Yaala ◽

B. Amoasah

Keyword(s):

Shelf Life ◽

Chemical Properties ◽

Titratable Acidity ◽

Storage Conditions ◽

Ambient Conditions ◽

Tomato Cultivar ◽

Solanum Lycopersicum L ◽

Randomized Design ◽

Gas Loss ◽

And Storage

‘Power’ tomato cultivar was harvested at the mature green stage and studied to determine how different 1-Methylcyclopropene (1-MCP) concentrations and storage conditions may influence its quality and shelf-life. A 3 x 2 factorial arrangement in Completely Randomized Design (CRD) was used and it was replicated three times. The factors were the tomato cultivar: ‘Power’, three 1-MCP concentration levels: 1 ppm, 2 ppm, untreated was 0 ppm and two storage conditions: Ambient and refrigerator conditions. The research was conducted between January and May 2017 at the Department of Horticulture, KNUST in Kumasi, Ghana. The 1-MCP concentration required were obtained by adding 100 ml of heated distilled water at 50°C to appropriate amounts of 1-MCP (MaxFresh, 3.3%) powder to obtain the 1 ppm and 2 ppm concentrations. After the 1-MCP powder has completely dissolved, it was then placed in a sealed bottle with a mini fan attached and then placed in the treatment chamber and released in a form of vapour on fruits and sealed immediately to avoid gas loss for a period of 24 hours. They were then stored in the refrigerator and ambient conditions at a temperature of 13°C-15°C and 29.5°C with Relative Humidity of 60-75% and 80-85% respectively. There was a significantly (P<0.01) delayed in ripening as characterized by changes in pH, firmness and total titratable acidity. Tomatoes treated with 1 ppm and 2 ppm of 1-MCP concentrations had delayed ripening when stored in the refrigerator and as a result had a longer shelf-life of 74 and 90 days respectively compared to fruits that were not treated and kept at ambient condition which took 60 days. There is confirmation from these results that the use of 1-MCP have saleable outlook for those who grow and trade in a way of delaying the ripening of green tomatoes.

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