Artificially cooling of onion bulbs stored in brickwork-patterned vertical silos

ABSTRACT Onion is the third most consumed vegetable worldwide, such as potatoes and tomatoes. Its conservation is influenced by temperature and humidity, and greatest losses occur at postharvest due to lack of storage infrastructure. Thus, the aim of this study was to evaluate the effect of partial cooling in vertical silo on postharvest conservation of cured onion bulbs cultivar Bola Precoce. The experimental design was completely randomized, with six replicates, arranged in split plot scheme. Plots consisted of two storage conditions: onion bulbs stored in silo 1 at room temperature (T1) and bulbs stored in silo 2 with artificial cooling (T2). Subplots were two periods of bulb removal from storage (0 and 14 days). We evaluated peel color, using chroma (C*) and internal and external luminosity (L*); relative water content (TRA) of peel and pulp of bulbs and fresh mass loss (PMF) when the experiment was installed and after 14 days for both experiments and at 21 days for T2. The average temperatures obtained in both silos were 30.4 and 16.4°C, respectively. Bulbs of T1 had 14 days shelf life whereas, bulbs of T2 had a shelf life of 21 days. Bulbs of T1 showed lighter peel on day zero. The 14-day storage made the bulbs lighter in T2. In relation to pulp color, storage period made pulp lighter in both treatments. On day 14, bulbs of T1 showed lighter pulp color comparing to bulbs of T2. Both treatments showed similar behavior on day zero for internal chroma. After 14 days storage, internal and external chroma was higher in bulbs of T2. Storage period reduced internal hue only in bulbs of T2 which showed lower internal hue in both evaluation periods. TRA was higher in T1 in both evaluation periods. PMF was higher according to storage period; however loss did not differ between treatments. Storage of onion bulbs in cooled silos increased their viability in 7 days, in relation to storage without refrigeration.

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Investigation of quality indicators and studying the stability of “Propolis-AK” gel for the treatment of acne disease

Farmatsevtychnyi zhurnal ◽

10.32352/0367-3057.1.19.06 ◽

2019 ◽

pp. 64-75

Author(s):

А. I. Tykhonov ◽

T. G. Yarnykh ◽

S. G. Bobro ◽

O. S. Shpychak

Keyword(s):

Quality Control ◽

Shelf Life ◽

Quality Indicators ◽

Room Temperature ◽

Storage Period ◽

Storage Conditions ◽

Social Adaptation ◽

Control Methods ◽

Aluminum Tubes ◽

The Stability

In modern conditions, the incidence of acne, which is a polymorphic multifactorial disease of the sebaceous glands of the skin, has a tendency to significant growth. Localization of lesions on the face in almost all patients indicates the fact that acne has an effect on their psycho-emotional sphere and social adaptation, which makes this problem urgent and indicates the feasibility of creating new effective domestic medicines for treating this pathology. The aim of the work was to conduct research on the investigation of quality indicators and studying the stability of «Propolis-AK» gel of anti-inflammatory and antimicrobial action for the treatment of acne disease. The objects of research were model test-samples of «Propolis-AK» gel, for which were developed methodic for analyzing the qualitative composition and quantitative content of the active substances – propolis phenolic hydrophobic drug (PPHD) and azelaic acid (AA) in this dosage form, comprehensively allowing to evaluate the quality and criteria for the stability of the gel during the entire storage period for the following indicators: description, identification, homogeneity, tightness of the container, pH, package contents, microbiological purity, quantification. In addition, the requirements for packaging, labeling, transportation, storage conditions and shelf life were included in the draft of quality control methods. According to the results of the study of organoleptic and physical-chemical parameters of the developed «Propolis-AK» gel during storage at two temperature conditions (8‒15 °C and 15‒25 °C), it was found that the test samples of the gel under study remained fairly stable according to the studied indicators for 2 years and 3 months, which allows us to recommend a shelf life of 2 years at room temperature in aluminum tubes for the studied gel. According to the results of research, a specification for «Propolis-AK» gel for external use was developed as a component of the draft of quality control methods for the studied medicine. Studies have been conducted to establish the main indicators and methods of quality control of the developed «Propolis-AK» gel for the treatment of acne disease. According to the results of the tests, a “Specification” was developed, which was included in the draft of quality control methods and experimentally proved the stability of «Propolis-AK» gel prepared in pharmaceutical and industrial conditions for a prescribed shelf life of 24 months when stored in aluminum tubes with an internal lacquer coating in a cool place (8‒15 °C) and at room temperature (15‒25 °C).

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Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/845/1/012094 ◽

2021 ◽

Vol 845 (1) ◽

pp. 012094

Author(s):

I M Novikova ◽

O M Blinnikova ◽

L G Eliseeva ◽

D A Blinnikova

Keyword(s):

Shelf Life ◽

Storage Period ◽

Storage Conditions ◽

Biologically Active Substances ◽

Biologically Active ◽

Raw Material ◽

Drying Methods ◽

Urgent Problem ◽

And Storage ◽

Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

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ADRENALINE AMPOULES QUALITY ASSESSMENT–THE ISRAELI EXPERIENCE

International Journal of Pharmacy and Pharmaceutical Sciences ◽

10.22159/ijpps.2020v12i11.38970 ◽

2020 ◽

pp. 144-146

Author(s):

MEITAL ZUR ◽

DAVID STEPENSKY ◽

PAVEL GORENBEIN

Keyword(s):

High Performance ◽

Room Temperature ◽

Storage Period ◽

Clinical Effectiveness ◽

Storage Conditions ◽

Chiral Hplc ◽

Drug Products ◽

Variable Content ◽

Israel Defense Forces ◽

Israeli Experience

Objective: To characterize the differences in stability of L-adrenaline in adrenaline ampoules from different manufacturers that are used by the Israel Defense Forces (IDF). Methods: Adrenaline ampoules from three different vendors (Products A, B and C; 52, 13, and 19 batches, respectively) were purchased by the IDF and were stored under the recommended storage conditions (room temperature) for different time periods. The content of L-adrenaline in these samples was determined using a chiral high-performance liquid chromatography (HPLC) assay with UV detection. Results: The three analyzed drug products showed very dissimilar patterns of L-adrenaline degradation. The content of L-adrenaline in Product C was variable and declined below the 85% threshold much earlier than at the end of the 24-months storage period. Products A and B had less variable content of L-adrenaline and were more stable. Conclusion: L-adrenaline is prone to degradation in solution. Its content in adrenaline ampoules from certain vendors can decline rapidly, below the stipulated threshold, and compromise their clinical effectiveness (e. g., during resuscitation). Stability of adrenaline ampoules from individual vendors should be analyzed at different storage conditions, using a chiral HPLC-based assay, to define the shelf-life period that can differ substantially between the vendors.

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Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams

Foods ◽

10.3390/foods8070255 ◽

2019 ◽

Vol 8 (7) ◽

pp. 255 ◽

Cited By ~ 9

Author(s):

Vukoja ◽

Pichler ◽

Kopjar

Keyword(s):

Antioxidant Activity ◽

Sulfonic Acid ◽

Room Temperature ◽

Phenolic Content ◽

Storage Period ◽

Storage Conditions ◽

Anthocyanin Content ◽

Tart Cherry ◽

Color Parameters ◽

Textural Parameters

The aim of this work was to assess the effect of a set storage period on the phenolics, anthocyanins, antioxidant activity, color, and texture of three types of jams made from tart cherry. The prepared samples of tart cherry jams were: (1) regular jam; (2) extra jam; and (3) light jam. The samples were stored at room temperature for eight months. Results of the investigated parameters after storage were compared with the results after sample preparations, and between the different jam samples. The light jam had the highest phenolic content and anthocyanin content (3.34 g/kg and 985.52 mg/kg). Consequently, the light jam had the highest antioxidant activity determined by ABTS (2,2'-azinobis(3-ethylbenzothiazoline sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazil) method. After storage, the highest retention of the phenolics had regular jam and extra jam (85%), while the lowest retention (74%) were found in the light jam. Anthocyanin stability was the highest in the regular jam, then the extra jam (15%), and then the light jam, with retention of 22%, 15%, and 12%, respectively. Color parameters and textural parameters also depended on jam type, as well as on storage conditions. Since the investigated types of jams differed in content of fruit and water, these are the most important factors that cause the change in the retention of phenolics and anthocyanins, as well as a change in color and textural parameters.

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Egg quality assessment at different storage conditions, seasons and laying hen strains

Ciência e Agrotecnologia ◽

10.1590/1413-70542017413002317 ◽

2017 ◽

Vol 41 (3) ◽

pp. 322-333 ◽

Cited By ~ 11

Author(s):

Vivian Feddern ◽

Marina Celant De Prá ◽

Rúbia Mores ◽

Rodrigo da Silveira Nicoloso ◽

Arlei Coldebella ◽

...

Keyword(s):

Specific Gravity ◽

Room Temperature ◽

Egg Quality ◽

Storage Period ◽

Storage Conditions ◽

Quality Parameters ◽

Laying Hen ◽

Unit Weight ◽

Internal Quality ◽

Haugh Unit

ABSTRACT Eggs are one of nearly perfect protein foods, offering nutrients of great biological value. However, during storage, egg albumen and yolk components may alter and deteriorate egg quality. Therefore, the aim of this work was to assess egg quality during 9-week storage. Parameters such as Haugh unit, weight loss, egg width and length, specific gravity, yolk and albumen dimensions and their pH were evaluated weekly. A total of 270 eggs (n=5) collected from two different hen strains were evaluated under room (20 to 35 °C in summer; 11.2 to 29.7 °C in autumn) and refrigerated (0 to 5 °C in summer; -3.1 to 6.5 °C in autumn) temperatures. For storage time, an unfolding analysis was accomplished by regression analysis using orthogonal polynomials. As a second approach, principal component analysis (PCA) was performed in order to assess correlations among quality parameters on storage conditions and laying hen strains. By the end of the 9-week storage period, eggs kept under refrigeration presented similar quality parameters to eggs stored at room temperature for only 3 weeks. In contrast, eggs kept at room temperature presented faster degradation from week 1 to 5. No differences on egg quality parameters were noticed between white and brown shells eggs. PCA suggests that better egg quality (first week) was associated mainly with higher egg weight and its specific gravity, Haugh unit and albumen height. Eggs stored at room temperature should be consumed in 2 weeks or refrigerated until 8 weeks, preserving internal quality from farm to retail.

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Effects of Storage Conditions on Postharvest Qualities in Garlic Bulbs (Allium sativum L.)

HortScience ◽

10.21273/hortsci.39.4.805c ◽

2004 ◽

Vol 39 (4) ◽

pp. 805C-805

Author(s):

Sun-Tay Choi ◽

Ro-Na Bae* ◽

Dae-Sung Chung ◽

Seung-Koo Lee

Keyword(s):

Weight Loss ◽

Low Temperature ◽

Pyruvic Acid ◽

Room Temperature ◽

Allium Sativum ◽

Storage Period ◽

Storage Conditions ◽

Controlled Atmosphere ◽

Atmosphere Storage ◽

And Storage

To investigate quality changes of garlic associated with cultivars and storage conditions, northern type `Seosan' and sub-tropical type `Daeseo' garlics were stored at controlled atmosphere (O2 3%, CO2 5%, -1 ± 1°C) condition, low temperature (-1 ± 1°C), and room temperature (20 ± 5°C). The rate of sprouting, weight loss, enzymatic pyruvic acid content, and degree of greening in crushed garlic were determined during storage. The rate of sprouting was higher in `Daeseo' than in `Seosan' garlic in all storage conditions. Sprouting was effectively suppressed in low temperature and controlled atmosphere storage. Weight loss in `Daeseo' garlic was higher than in `Seosan' garlic. Enzymatic pyruvic acid (EP) contents increased for 3 months storage period, and then decreased gradually as the storage period was prolonged at room or low temperatures. However, EP content decreased dramatically during storage under CA condition in both cultivars. When garlic bulbs were crushed, greening appeared in the garlic stored at low temperature for more than one month. However, greening did not occur in the crushed garlic bulbs stored in CA condition.

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AMMONIA AND NITRATE FLUCTUATIONS IN STORED WATER SAMPLES

HortScience ◽

10.21273/hortsci.26.5.484e ◽

1991 ◽

Vol 26 (5) ◽

pp. 484e-484

Author(s):

D.C. Fare ◽

C.H. Gilliam ◽

G.J. Keever ◽

J.T. Touchton

Keyword(s):

Sulfuric Acid ◽

Water Samples ◽

Room Temperature ◽

Storage Period ◽

Storage Conditions ◽

Nitrate Concentrations

Water samples containing 0, 2.5, 10.0, or 20.0 ppm nitrate and ammonia were evaluated under 3 temperatures (0, 6, 20C) plus or minus sulfuric acid (36N) for changes in concentration. Ammonia and nitrate levels were measured 0, 1, 2, 4, 8, 16, 24, and 32 weeks after storing. Response to storage conditions was the same regardless of acid or concentration of ammonia or nitrate. Nitrate concentrations in the storage locations were similar for the first 2 weeks. Afterwards, treatments stored at room temperature fluctuated from initial standards. With ammonia, frozen samples had the greatest deviation from initial standards during the first 4 weeks. By week 24, ammonia samples stored at room temperature had exceeded acceptable deviations from the standards. Nitrate and ammonia samples held in refrigeration had the least fluctuation during the 32 week storage period.

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Shelf-life of Dahi (Yogurt) with or without potato mash

Bangladesh Veterinarian ◽

10.3329/bvet.v29i1.11886 ◽

2012 ◽

Vol 29 (1) ◽

pp. 22-30

Author(s):

M R Amin ◽

M N Islam ◽

M A Habib ◽

F Islam

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Storage Period ◽

Keeping Quality ◽

Different Types

Four different types of Dahi (Yogurt) were prepared and kept at room and refrigeration temperatures with different concentrations of potato mash (0, 5, 10 and 15%). These Dahi samples were analyzed for smell and taste, body and consistency, colour, texture and acidity and pH at pre and post storage period. The quality of Dahi deteriorated quickly at room temperature than at refrigeration temperature. With (5%) or without potato mash keeping quality was preserved for up to three days but at refrigeration temperature they were suitable up to 12 days. Addition of 10% and 15% potato mashes were suitable for keeping Dahi up to two days at room temperature while in refrigeration temperature it was acceptable up to ten and eight days, respectively. Preparation of Dahi in incorporating potato mash may be economically feasible without compromising it qualities. DOI: http://dx.doi.org/10.3329/bvet.v29i1.11886 Bangl. vet. 2012. Vol. 29, No. 1, 22-30

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Comparative study of hexanal as a dip and electrospun nanofiber mediated vapour treatments on enhancing the shelf life of pears

Canadian Journal of Plant Science ◽

10.1139/cjps-2020-0304 ◽

2021 ◽

Author(s):

Syndhiya Ranjan ◽

Gopinadhan Paliyath ◽

Loong-Tak Lim ◽

Jayasankar Subramanian

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Room Temperature ◽

Consumer Preference ◽

Storage Conditions ◽

Soluble Solids ◽

Continuous Exposure ◽

Color Retention ◽

Loss Of Weight ◽

Better Than

Hexanal slows down the ripening process in fresh produce by inhibiting the activity of phospholipase D, thereby increasing their shelf life. This study focused on comparing the single time exposure and continuous exposure of post-harvest of ‘Anjou’ and ‘Bartlett’ pears to hexanal by dipping or fumigating to enhance their shelf life. Continuous exposure of hexanal was achieved by developing a hexanal encapsulated fiber (HEF), which releases hexanal vapor due to the increased humidity (96±2% RH) in the container headspace as a result of respiration. The fruits were stored at cold storage (0±2°C) conditions and compared with their capacity at normal room temperature (20±2°C). Fruit parameters such as physiological loss of weight (PLW), firmness and total soluble solids (TSS) showed only minor differences between hexanal treated and untreated fruits. Between the two varieties ‘Anjou’ exhibited higher values than ‘Bartlett’, although it was minor. However, when the fruits are visually evaluated, the main aspect of consumer preference, HEF treatments had a better appeal in both varieties and in both conditions. ‘Bartlett’ responded better than ‘Anjou’ even in cold storage conditions, suggesting that there are varietal differences in their response to hexanal. Both hexanal treatments helped color retention and reduced fungal infection during under the storage conditions tested.

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Quality and Volatile Emission Changes of `Mondial Gala' Apples during On-tree Maturation and Postharvest Storage in Air or Controlled Atmosphere

Food Science and Technology International ◽

10.1177/1082013208094119 ◽

2008 ◽

Vol 14 (3) ◽

pp. 285-294 ◽

Cited By ~ 3

Author(s):

J. Graell ◽

M.L. Lopez ◽

T. Fuentes ◽

G. Echeverría ◽

I. Lara

Keyword(s):

Shelf Life ◽

Ethylene Production ◽

Storage Period ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Volatile Emission ◽

Sensory Acceptability ◽

Standard Quality ◽

Emission Changes

Starch index (SI), color, firmness, titratable acidity (TA), soluble solids content (SSC), ethylene production, and aroma volatile emission were recorded weekly during on-tree maturation of `Mondial Gala' apples. Fruit were harvested on commercial date and held for 3.5 and 6.5 months in regular atmosphere (RA) or in three controlled atmospheres (CA) (2% O2 :2% CO2, 1% O2 : 1 % CO2 and 1% O2 :3% CO2). After each storage period plus 0 and 7 days at 20 °C, color, firmness, TA, SSC, aroma volatile emission, acetaldehyde and ethanol concentrations, and sensory acceptability were evaluated. At orchard, changes in SI, SSC, background color, and aroma volatile emission were almost concomitant or slightly previous to the increase in ethylene production. During storage, all three CA conditions, regardless of storage period, led to better preservation of standard quality. CA-stored fruit also received higher acceptability scores, although aroma volatile emission was decreased in response to these storage conditions. At the end of long storage (plus shelf life period), fruit stored in 1 :1 atmosphere showed a good retention of firmness and TA in comparison to the rest of CA-fruit. Fruit stored under all considered CA conditions showed similar aroma volatile emission after 3.5 or 6.5 months of storage. Storage period had no apparent influence on the aroma volatile emission of CA-stored apples, with the exception of fruit stored in 2:2 atmosphere immediately upon removal from storage. No significant differences in sensory acceptability were found either for fruit stored under different CA conditions during 3.5 months immediately after transfer to 20 °C. In contrast, fruit stored in either 1 : 1 or 2: 2 atmospheres during 6.5 months were better accepted by consumers than those stored in 1 : 3 atmosphere upon removal from cold storage. However, these differences disappeared after 7 days of shelf-life at 20 °C.

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