scholarly journals The effect of nisin and storage temperature on the quality parameters of processed cheese

Mljekarstvo ◽  
2018 ◽  
pp. 182-191 ◽  
Author(s):  
Nada Smigic ◽  
Keyword(s):  
Storage Temperature ◽  
Quality Parameters ◽  
Processed Cheese ◽  
And Storage

scholarly journals Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

2017 ◽  
Vol 29 (2) ◽  
pp. 113-121 ◽  
Author(s):  
Ewa Dziedzic ◽  
Jan Błaszczyk ◽  
Elżbieta Kaczmarczyk
Keyword(s):  
Sweet Cherry ◽  
Storage Temperature ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Fruit Storage ◽  
Solids Content ◽  
And Storage

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

scholarly journals Influence of short anoxia treatment and maturity on quality and storage life of tomatoes

2011 ◽  
Vol 56 (2) ◽  
pp. 121-131
Author(s):  
Mirjana Mojevic ◽  
Dejana Tesanovic
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Storage Temperature ◽  
Tomato Fruit ◽  
Quality Parameters ◽  
Sensory Attributes ◽  
Combined Effect ◽  
Soluble Solids ◽  
Physical Chemical ◽  
And Storage

The influence of short anoxia treatment on physical, chemical and sensory attributes of mature green and pink red tomatoes during storage was investigated. Matured green and pink red fruits were kept for 24 hrs under humidified pure N2, while the control was not treated. Subsequently, the fruits were stored at 12?C and 20?C for 14 days. Quality parameters including weight loss, firmness, total soluble solids, colour, sensory and decay were analyzed. Generally, weight loss increased after 14 days of storage and depending on anoxia treatment, maturity and storage temperature. Tomato fruit treated with anoxia and kept at 12?C showed a minimal deterioration of the quality attributes and could be stored for longer periods compared to those stored at 20?C. Results for TSS were higher in tomato fruit treated with anoxia. However, pink red fruit stored at 20?C showed lower TSS than untreated fruit. Untreated and anoxia-pretreated mature green tomatoes showed higher sourness and off-flavour scores than those stored at 20?C. However, mature green and pink red tomatoes kept at 20?C showed higher acceptance (%) than those stored at 12?C. Therefore, combined effect of anoxia and low temperature could have delayed the ripening of the tomatoes.

scholarly journals Süs Bitkilerinde Ön Soğutma Uygulamalarının Önemi ve Kullanım Olanakları

2018 ◽  
Vol 6 (5) ◽  
pp. 586
Author(s):  
İlknur Alibaş ◽  
Nezihe Köksal
Keyword(s):  
Product Quality ◽  
Storage Temperature ◽  
Ornamental Plants ◽  
Storage Period ◽  
Quality Parameters ◽  
Vase Life ◽  
Physiological Properties ◽  
Increase Product Quality ◽  
Flower Quality ◽  
And Storage

In cut flower sector, preservation of flower quality parameters and vase life is very important in terms of both economical value of product and salability of product. Similarly, reaching of product from harvesting temperature to storage temperature quickly is of great importance in stage of eliminating of the chilling requirement the underground organs of bulbous ornamental plants after harvest. Several methods have been developed from the past to the present so as to increase of product quality and to minimize losses. One of these methods is also precooling method. Precooling is defined as fast and effectively lowering of product from harvest temperature to storage temperature. Precooling can be used to increase product quality and storage period in case of both to be put into cold storage after harvest and to be sell directly without storage. Depend on structural and physiological properties of agricultural products; precooling can be divided into three different methods including air, hydro and vacuum precooling. In this study, precooling methods were discussed in detail in terms of compliance with ornamental plants.

scholarly journals Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of Malvasia delle Lipari Sweet Wine

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1881
Author(s):  
Elena Arena ◽  
Valeria Rizzo ◽  
Fabio Licciardello ◽  
Biagio Fallico ◽  
Giuseppe Muratore
Keyword(s):  
Storage Temperature ◽  
Light Exposure ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Artificial Lighting ◽  
Fluorescent Lamps ◽  
Lighting Conditions ◽  
And Storage ◽  
Sweet Wine

The influence of light exposure, bottle color and storage temperature on the quality parameters of Malvasia delle Lipari (MdL) sweet wine were investigated. Wine samples bottled in clear-colored (colorless, green and amber) glass were stored under different artificial lighting conditions, in order to simulate the retail environment (one cool-white, fluorescent lamp) and to perform an accelerated test (four and six cool-white, fluorescent lamps). The storage temperature was kept constant (25 °C) for the first 90 days of the experiment and then samples were monitored for up to 180 days at higher temperatures (30, 35 and 40 °C). The principal enological parameters, total phenols, color, 5-hydroxymethylfurfural (HMF) and 2-furaldehyde (2F) contents were studied. The shelf-life test pointed out minimum variations of the basic chemical parameters, while the quality attributes most affected by lighting were color, together with HMF and 2F levels which, hence, can be considered as indicators of the severity of storage conditions.

Effects of Ethylene Exposure Temperature on Shelf Life, Composition and Quality of Artificially Ripened Bananas (Musa acuminata AAA, cv. ‘Dwarf Cavendish’)

2005 ◽  
Vol 11 (2) ◽  
pp. 99-105 ◽  
Author(s):  
M. G. Lobo ◽  
M. González ◽  
A. Peña ◽  
A. Marrero
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Soluble Sugars ◽  
Quality Parameters ◽  
Musa Acuminata ◽  
Ethylene Concentration ◽  
C Storage ◽  
Exposure Temperature ◽  
And Storage

The effects of ethylene exposure temperature, ethylene concentration and post-exposure storage temperature on the ripening processes of bananas were studied. Mature-green bananas were treated for 24h with different ethylene concentrations (5, 50, 500 and 5,000 L/L) at three temperatures (12, 15 and 20°C) and subsequently stored at either 15 or 20°C. No major differences were found among the four ethylene concentrations used, except in the case of the 12°C exposure temperature where the 5 L/L treatment showed little or no effect on ripening. In general, exposure to ethylene at 12°C in all cases resulted in uneven ripening of the fruits. Exposure to ethylene at 15°C (storage temperature 20°C) extended shelf life one or three days (storage temperature 15°C) more than ethylene exposure at 20°C. These differences were accompanied by changes in the respiration pattern of the bananas, their quality parameters (TSS, peel and pulp firmness) and their soluble sugars and organic acids composition. Shelf life of ethylene-treated bananas could reliably be modulated within the range of 6 to 12 days, without any decrease in fruit quality, just by adjusting exposure to ethylene and storage temperature.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

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