scholarly journals The effect of storage temperature and time on total phenolics and enzymatic activity of sapodilla (Achras sapota L.)

2016 ◽  
Vol 69 (2) ◽  
pp. 7955-7963 ◽  
Author(s):  
Jairo Mercado Camargo ◽  
Arnulfo Taron Dunoyer ◽  
Luis A. García-Zapateiro
Keyword(s):  
Enzymatic Activity ◽  
Low Temperatures ◽  
Storage Temperature ◽  
Total Phenolics ◽  
Optimal Parameters ◽  
Control Fruit ◽  
Maximum Value ◽  
Achras Sapota ◽  
And Storage ◽  
Storage Temperatures

The tropical fruits are sensitive to low storage temperatures, so optimal parameters have been searched for storage and transport for the purpose of maintaining its overall quality as long as possible to the consumer. The effect of different storage temperatures (6, 10, 15, 21 and 27 °C) and storage durations (0 to 20 d) on total phenolics and enzymatic activity of peroxidase (POD), catalase (CAT), and polyphenol oxidase (PPO) on sapodilla (Achras sapota L.) fruit was investigated. The extraction and quantitation of protein and phenols from fruit was performed, then the enzymatic activity of PPO, POD and CAT was determined. The concentration of total phenolics decreased in the control fruit. POD activity was 3268.7 ± 1.4 U g-1 in ripening and senescence of sapodilla stored at 27 °C. CAT activity reached a peak of 34.0 ± 0.25 U g-1 in senescence in control fruit. PPO activity remained unchanged in the ripening stage and until consumption. The best storage temperatures to prolong the post-harvest life of the sapodilla fruit were 6 °C and 10 °C when storage was at low temperatures. POD activity was inactivated during sapodilla storage at low temperatures (6 and 10 °C) and after being transferred to 27 °C the activity was reactivated. Likewise of fruits stored at 21 °C after being transferred to 27 °C the POD activity was reactive with a maximum value of 46.3 ± 0.012 U g-1. Enzyme activity decreased at low temperatures, which contributed to the preservation of the fruit, showing that the cold retards the maturation processes.

Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus

2016 ◽  
Vol 79 (1) ◽  
pp. 148-152 ◽  
Author(s):  
TIAN DING ◽  
YAN-YAN YU ◽  
CHENG-AN HWANG ◽  
QING-LI DONG ◽  
SHI-GUO CHEN ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Water Activity ◽  
Storage Temperature ◽  
Probability Model ◽  
Toxin Production ◽  
Factors Affecting ◽  
Model Predictions ◽  
And Storage ◽  
Storage Temperatures ◽  
Good Agreement

ABSTRACT The objectives of this study were to develop a probability model of Staphylococcus aureus enterotoxin A (SEA) production as affected by water activity (aw), pH, and temperature in broth and assess its applicability for milk. The probability of SEA production was assessed in tryptic soy broth using 24 combinations of aw (0.86 to 0.99), pH (5.0 to 7.0), and storage temperature (10 to 30°C). The observed probabilities were fitted with a logistic regression to develop a probability model. The model had a concordant value of 97.5% and concordant index of 0.98, indicating that the model satisfactorily describes the probability of SEA production. The model showed that aw, pH, and temperature were significant factors affecting the probability of toxin production. The model predictions were in good agreement with the observed values obtained from milk. The model may help manufacturers in selecting product pH and aw and storage temperatures to prevent SEA production.

scholarly journals Effect of Ozone and Storage Temperature on Postharvest Diseases and Physiology of Carrots (Daucus carota L.)

1994 ◽  
Vol 119 (3) ◽  
pp. 563-567 ◽  
Author(s):  
Chiam L. Liew ◽  
Robert K. Prange
Keyword(s):  
Ozone Concentration ◽  
Storage Temperature ◽  
Postharvest Diseases ◽  
Total Flow ◽  
Total Flow Rate ◽  
Daily Growth ◽  
Daucus Carota L ◽  
Color Differences ◽  
And Storage ◽  
Storage Temperatures

Effects of ozone and storage temperature on carrots and two postharvest pathogens—Botrytis cinerea Pers. and Sclerotinia sclerotiorum de Bary—were investigated. Pathogen-inoculated and uninoculated whole carrots were exposed to an ozone concentration of 0 (control), 7.5, 15, 30, or 60 μl·liter-1. Treatment chambers were flushed with a total flow rate of 0.5 liters·min-1 (air and ozone) for 8 h daily for 28 days. The experiment was repeated twice at storage temperatures of 2, 8, and 16C. The residual ozone concentration (ozone supplied-exhausted and reacted ozone) increased with ozone supply concentration but was less at higher storage temperatures. A 50% reduction of daily growth rates of both fungi at the highest ozone concentration indicated that ozone was fungistatic. Carrot respiration rate, electrolyte leakage, and total color differences increased with ozone concentration. Ozone-treated carrots were lighter (higher L* values) and less intense (lower chroma values) in color than control carrots.

scholarly journals Effects of gibberellic acid and storage temperature on the germination of hawthorn seeds

2017 ◽  
Vol 63 (No. 9) ◽  
pp. 417-424 ◽  
Author(s):  
Ahmadloo Fatemeh ◽  
Kouchaksaraei Masoud Tabari ◽  
Goodarzi Gholam Reza ◽  
Salehi Azadeh
Keyword(s):  
Electrical Conductivity ◽  
Gibberellic Acid ◽  
Water Uptake ◽  
Temperature Regime ◽  
Storage Temperature ◽  
Fresh Weight ◽  
Freeze Thaw ◽  
Refrigerator Temperature ◽  
And Storage ◽  
Storage Temperatures

This study investigated methods to overcome seed dormancy in Crataegus pseudoheterophylla Pojarkova seeds. Seeds with and without endocarps were treated with gibberellic acid (GA<sub>3</sub>) at different concentrations and four storage temperatures. Then they were stratified in an alternate temperature regime. The amount of absorbed water in seeds with endocarps was monitored by measuring the fresh weight of seeds for 0, 24, 48, 72, and 96 h of imbibition. The electrical conductivity (EC) and the percentage of water uptake by seeds stored for 12 months at laboratory temperature, in a refrigerator, in a freezer, and in freeze-thaw conditions were measured. The highest germination (59.7%) was recorded in seeds without endocarps treated with 3,000 mg·l<sup>–1</sup> GA<sub>3 </sub>and stored either in a laboratory or a refrigerator (32.7–35.3%). All treatments of seeds without endocarps where GA<sub>3</sub> was applied showed statistically higher percentages of germination than the control. Seeds with endocarps stored at refrigerator temperature imbibed water up to 44.3% with increasing imbibition periods, whereas the amount of seeds that absorbed water in freezer and freeze-thaw conditions was almost the same. The tests showed the highest EC during storage in the freezer, with the lowest water uptake and viability in seeds stored during the freeze-thaw process.

scholarly journals Antioxidizing Enzyme Activities in Chilling-sensitive and Chilling-tolerant Pepper Fruit as Affected by Stage of Ripeness and Storage Temperature

2009 ◽  
Vol 134 (1) ◽  
pp. 156-163 ◽  
Author(s):  
Chae Shin Lim ◽  
Seong Mo Kang ◽  
Jeoung Lai Cho ◽  
Kenneth C. Gross
Keyword(s):  
Oxidative Stress ◽  
Superoxide Dismutase ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Pepper Fruit ◽  
And Storage ◽  
Storage Temperatures ◽  
Β Carotene

To study ripening-related chilling injury in pepper (Capsicum annuum L.), chilling-tolerant ‘Buchon’ and chilling-sensitive ‘Nockgwang’ fruit were harvested at mature green (MG), breaker (BR), and red-ripe (RR) stages and stored at 1, 5, and 10 °C for 21 d. ‘Buchon’ did not show surface pitting (SP) regardless of ripeness stage and storage temperature, whereas ‘Nockgwang’ at MG and BR exhibited SP at 1 and 5 °C. After 14 days of storage at 1 °C, chilling-sensitive ‘Nockgwang’ did not show SP when fruit were at the RR stage. Compared with ‘Buchon’, ‘Nockgwang’ at MG and BR had more electrolyte leakage increase during storage at 1 and 5 °C. ‘Buchon’ at all ripeness stages showed significantly higher ethylene production during storage regardless of storage temperatures. Contents of β-carotene and lycopene increased in both cultivars as ripening progressed. The contents of β-carotene and lycopene were similar between the two cultivars regardless of storage temperatures and ripeness stages. Susceptibility of pepper fruit to chilling appeared to be related to superoxide dismutase (SOD) and catalase (CAT). Activities of SOD and CAT were much higher in ‘Buchon’ than ‘Nockgwang’, more apparently at MG and BR. The results suggest that chilling-tolerant ‘Buchon’ and fruit at RR could have been equipped with a more efficient antioxidizing system, even if it was not clear whether oxidative stress is a cause or an effect of the CI in pepper.

scholarly journals Textural Changes of Asparagus in Relation to Delays in Cooling and Storage Conditions

1992 ◽  
Vol 2 (3) ◽  
pp. 378-381 ◽  
Author(s):  
Luis Hernández-Rivera ◽  
Robert Mullen ◽  
Marita Cantwell
Keyword(s):  
Shear Force ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Asparagus Officinalis ◽  
Shear Transfer ◽  
Textural Changes ◽  
And Storage ◽  
Temperature Time ◽  
Storage Temperatures

Asparagus (Asparagus officinalis L.) spears (cv. UC 157) trimmed to 20 cm were cooled 0, 4, 8, 12, 16, and 20 hours after harvest and evaluated for resistance to shear at 5 and 10 cm above the cut end immediately after cooling and during storage at 0.5, 2.5, and 5C. Resistance to shear increased during cooling delays and with time in storage. Initial cooling delays and simulated marketing conditions (transfer to 15C for 1 day) were the principal causes of increased resistance to shear. A 4-hour cooling delay resulted in an average 40% increase in resistance to shear. Transfer to 15C for 1 day resulted in a greater increase in shear force in the rapidly cooled than in the delayed-cooled spears. Increases in resistance to shear during storage varied from 0% to 50% and depended on the storage temperature, time, and the initial cooling delay. Spears trimmed to a green base showed less increase in shear force after storage than did spears trimmed to a white base. The visual quality of asparagus stored for 14 days was similar (excellent) among spears from different storage temperatures and between green- and white-base spears. Storage quality after 24 days had decreased more in spears stored at 5C than at 2.5 or 0.5C, and more in the green-base than the white-base spears.

scholarly journals Irradiation, Stage of Maturity at Harvest, and Storage Temperature during Ripening Affect Papaya Fruit Quality

HortScience ◽  
1999 ◽  
Vol 34 (6) ◽  
pp. 1112-1115 ◽  
Author(s):  
W.R. Miller ◽  
R.E. McDonald
Keyword(s):  
Carica Papaya ◽  
Storage Temperature ◽  
Cold Temperatures ◽  
Green Fruit ◽  
Fruit Maturity ◽  
Before And After ◽  
Ripe Stage ◽  
And Storage ◽  
Degree Of Severity ◽  
Storage Temperatures

Solo-type papaya (Carica papaya L.) fruit at the mature green (MG) or one-quarter yellow (QY) stage of maturity were imported through the Port of Miami, Fla., and either irradiated (0.675 kGy) or not irradiated. Fruit condition and quality attributes were determined after ripening to the edible ripe stage at 25 °C before and after storage for 7 days at 10, 12, or 15 °C. The incidence and severity of peel scald was increased by irradiation regardless of storage and ripening regime; however, the degree of severity was dependent on fruit maturity at irradiation. Irradiated QY fruit tended to have the most serious incidence and severity of scald. Mature green fruit ripened at 25 °C without storage had the lowest incidence of fruit with hard areas in the pulp (“lumpy” fruit). The QY fruit generally were second only to irradiated MG fruit stored at 10 °C in incidence of lumpiness. Anthracnose sp. decay and stem-end-rots affected 53% of all fruit. The least decay occurred on fruit ripened at 25 °C without storage, regardless of fruit maturity, and the most decay occurred on QY fruit with or without irradiation. Fruit ripened at 25 °C without storage had more palatable pulp (5.5 N) at the edible ripe stage than did fruit held in storage and then ripened. The effect of fruit maturity or irradiation dose on fruit firmness, however, was dependent on the storage temperature. Mature green fruit ripened at 25 °C lost less weight than did those stored at cold temperatures prior to ripening. We recommend that importers obtain fruit with only a slight break in ground color, and distribute them as rapidly as possible, while maintaining transit/storage temperatures at or above 15 °C with or without exposure to irradiation.

scholarly journals Pengaruh Aminoethoxyvinylglycine (Avg), Plastic Wrapping Dan Suhu Simpan Terhadap Masa Simpan Dan Mutu Buah Jambu Biji (Psidium Guajava L.) ‘Mutiara’

2017 ◽  
Vol 16 (2) ◽  
Author(s):  
Soesiladi E. Widodo ◽  
Kuswanta F. Hidayat ◽  
Zulferiyenni Zulferiyenni ◽  
Sherly I. Annisa
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Psidium Guajava ◽  
Interaction Effects ◽  
Fruit Weight ◽  
Fruit Firmness ◽  
Single Application ◽  
The Third ◽  
And Storage ◽  
Storage Temperatures

The research was aimmed at studying the effects of (1) single application AVGs,plastic wrappings, and storage temperatures, (2) interactions among AVGs andplastic wrappings, AVGs and storage temperatures, and plastic wrappings andstorage temperatures, and (3) interactions among AVGs, plastic wrappings, andstorage temperatures in extending fruit self-life and maintain qualities of‘Mutiara’guava fruits. The research was arranged in a completely randomized designin 2 x 2 x 2 factorial with three replications. The first factor was AVGs (with 1,25ppm and without AVG), the second factor was plastic wrappings (without and withone layer of plastic wrapping), and the third factor was storage temperature (a coldtemperature of 21, 53 ºC and a room temprature of 26,57 ºC). The result showed that(1) the application of AVG 1,25 ppm did not significantly affect fruit self-life, fruitfirmness, fruit weight loss, ºBrix, acid contens, and sweetness of ‘Mutiara’guava’fruits, (2) storage at cold temprature of 21, 53 ºC did not significantly affect fruit self-life, fruit firmness, fruit weight loss, ºBrix, acid contens, and sweetness of‘Mutiara’guava’ fruits, (3) the application of plastic wrapping was able to extend fruitself-life by 17 days longer than without plastic wrapping and supressed fruit weightloss of ‘Mutiara’guava, but accelerated softening and not able to maintain ºBrix, andalso did not significantly affect acid contens, and sweetness of ‘Mutiara’guava fruits,(4) there were no interaction effects among AVGs with plastic wrappings, AVGs withcold tempratures, and plastic wrappings with cold tempratures on self-life, fruitfirmness, fruit weight loss, ºBrix, acid contens, and sweetness of ‘Mutiara’guavafruits, and (5) there were no interaction effects among AVGs, plastic wrappings, andcold temperatures on fruit self-life, fruit firmness, fruit weight loss, ºBrix, acidcontens, and sweetness of ‘Mutiara’ guava fruits.

Impact of Sulfur Dioxide and Temperature on Culturability and Viability of Brettanomyces bruxellensis in Wine

2013 ◽  
Vol 76 (12) ◽  
pp. 2024-2030 ◽  
Author(s):  
JESSE M. ZUEHLKE ◽  
CHARLES G. EDWARDS
Keyword(s):  
Red Wine ◽  
Storage Temperature ◽  
Yeast Cells ◽  
Factorial Experimental Design ◽  
Wine Quality ◽  
Brettanomyces Bruxellensis ◽  
Log Reduction ◽  
Additional Support ◽  
And Storage ◽  
Storage Temperatures

Brettanomyces is a major threat to red wine quality, causing off-odors such as “medicinal,” “barnyard,” or even “sewage” during aging. Although sulfites (SO2) are used to limit spoilage by these yeast cells, reduced storage temperatures may lessen SO2 requirements. To test this hypothesis, a 4 × 4 factorial experimental design with molecular SO2 (mSO2) concentration (0.0, 0.2, 0.5, or 1.1 mg/liter) and storage temperature (22, 18, 15, or 10°C) was devised. Of three strains evaluated, B5 was the lone strain to regain culturability following exposure to 0.5 mg/liter mSO2 (18°C), whereas only F3 remained culturable in the absence of mSO2 at 10°C. Application of fluorescence microscopy using two different probes and quantitative PCR assays revealed only a 2-log reduction in metabolically active cells from wines with SO2 that were not culturable on nonselective media. Culturability in these wines eventually returned regardless of the concentration of mSO2 present. In addition, 4-ethylphenol production ceased upon addition of SO2. These findings provide additional support that Brettanomyces can enter a “viable-but-not-culturable” state upon exposure to sulfites. Given the diversity among strains, maintaining conditions of ≤15°C and ≥0.4 mg/liter mSO2 will help limit spoilage by Brettanomyces but will not lead to its complete eradication.

Effect of Native Microflora, Waiting Period, and Storage Temperature on Listeria monocytogenes Serovars Transferred from Cantaloupe Rind to Fresh-Cut Pieces during Preparation†

2012 ◽  
Vol 75 (11) ◽  
pp. 1912-1919 ◽  
Author(s):  
DIKE O. UKUKU ◽  
MODESTO OLANYA ◽  
DAVID J. GEVEKE ◽  
CHRISTOPHER H. SOMMERS
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Temperature ◽  
Plate Count ◽  
Mesophilic Bacteria ◽  
Recent Outbreak ◽  
Plate Count Method ◽  
Fresh Cut ◽  
Native Microflora ◽  
And Storage ◽  
Storage Temperatures

The most recent outbreak of listeriosis linked to consumption of fresh-cut cantaloupes indicates the need to investigate the behavior of Listeria monocytogenes in the presence of native microflora of cantaloupe pieces during storage. Whole cantaloupes were inoculated with L. monocytogenes (108-CFU/ml suspension) for 10 min and air dried in a biosafety cabinet for 1 h and then treated (unwashed, water washed, and 2.5% hydrogen peroxide washed). Fresh-cut pieces (~3 cm) prepared from these melons were left at 5 and 10°C for 72 h and room temperature (20°C) for 48 h. Some fresh-cut pieces were left at 20°C for 2 and 4 h and then refrigerated at 5°C. Microbial populations of fresh-cut pieces were determined by the plate count method or enrichment method immediately after preparation. Aerobic mesophilic bacteria, yeast and mold of whole melon, and inoculated populations of L. monocytogenes on cantaloupe rind surfaces averaged 6.4, 3.3, and 4.6 log CFU/cm2, respectively. Only H2O2 (2.5%) treatment reduced the aerobic mesophilic bacteria, yeast and mold, and L. monocytogenes populations to 3.8, 0.9, and 1.8 log CFU/cm2, respectively. The populations of L. monocytogenes transferred from melon rinds to fresh-cut pieces were below detection but were present by enrichment. Increased storage temperatures enhanced the lag phases and growth of L. monocytogenes. The results of this study confirmed the need to store fresh-cut cantaloupes at 5°C immediately after preparation to enhance the microbial safety of the fruit.

Effects of Temperature and Packaging Types on Ergosterol and Howard Mold Count Values of Tomato Paste during Storage

2014 ◽  
Vol 77 (3) ◽  
pp. 499-503
Author(s):  
RACI EKİNCİ ◽  
ÇTIN KADAKAL ◽  
MUSTAFA OTAĞ
Keyword(s):  
High Performance ◽  
Quality Evaluation ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Tomato Paste ◽  
Effects Of Temperature ◽  
And Storage ◽  
Storage Temperatures ◽  
Mold Count

The objective of the present study was to investigate the effects of temperature and packaging on ergosterol and Howard mold count (HMC) changes of tomato paste during storage. The other purpose of this study was to determine whether the measurement of ergosterol stability in tomato paste can be useful for the assessment of microbiological quality of tomato paste as related to the storage temperature (4, 20, 28, or 37°C) and time. Ergosterol analysis was done by using high-performance liquid chromatography. Tomato paste samples were packaged in either aseptic bags or tin boxes and stored at 4, 20, 28, or 37°C for a period of 10 months. The detection limit of ergosterol was 0.1 mg/kg. Measurements showed that packaging and storage temperatures of 28 and 37°C have a considerable influence on ergosterol and HMC changes in the product. The poor precision of the “percentage of discarded fruits” and HMC methods has increased the importance of ergosterol for the microbiological quality evaluation of tomato and tomato products. This article reports the data from what we believe to be the first survey for the influence of storage temperature and packaging material on ergosterol and HMC changes of tomato paste during storage.

Sign in / Sign up

Export Citation Format

Share Document