scholarly journals Effects of pre- and postharvest factors on browning in Braeburn

2014 ◽  
Vol 41 (No. 1) ◽  
pp. 19-26 ◽  
Author(s):  
D. Hatoum ◽  
K. Buts ◽  
M.L.A.T.M. Hertog ◽  
A.H. Geeraerd ◽  
A. Schenk ◽  
...  
Keyword(s):  
Experimental Design ◽  
Storage Time ◽  
Growing Season ◽  
Controlled Atmosphere ◽  
Storage Duration ◽  
Growing Seasons ◽  
And Storage

The effects of several pre- and postharvest factors on apple cv. Braeburn browning disorder (BBD) incidence using a nine-factor experimental design has been investigated. The design allowed the determination of the effects of single factors as well as their interaction with growing season and storage time. BBD increased in severity with storage duration. BBD incidence was reduced with calcium and potassium fertilizers application, while it was increased when triazoles were used. Delayed controlled atmosphere (DCA) application resulted in less BBD in storage, while treatment with 1-methylcyclopropene (1-MCP) increased BBD incidence. More BBD was observed in fruit stored at above optimal CO<sub>2 </sub>levels. BBD incidence was increased when O<sub>2</sub> concentration in CA was increased from 1 kPa to 3 kPa (optimum CA) or 6 kPa. Finally, the various factors showed a different effect for different growing seasons and storage time. These findings suggest a possible mechanism for the development of BBD. Further work should focus on extending the experimental design to include the interactions between the different pre- and postharvest factors. &nbsp;

Effect of maturity, carbon dioxide and storage duration on controlled atmosphere stored Jonathan apples

1973 ◽  
Vol 13 (64) ◽  
pp. 593 ◽  
Author(s):  
CR Little ◽  
ID Peggie ◽  
HJ Taylor
Keyword(s):  
Carbon Dioxide ◽  
Control Measure ◽  
Controlled Atmosphere ◽  
Fruit Firmness ◽  
Storage Duration ◽  
Superficial Scald ◽  
Flesh Browning ◽  
And Storage

Jonathan apples stored at 0�C in an atmosphere of 0 per cent CO2 and 2.5 per cent O2were softer, more yellow and more susceptible to breakdown and superficial scald but less susceptible to flesh browning than where CO2 was 3 per cent. Increasing the CO2 from 3 to 6 per cent did not greatly affect fruit firmness or yellow colouring but did increase susceptibility to flesh browning and breakdown. Air stored fruit were more susceptible to superficial scald and breakdown but did not develop flesh browning. Flesh browning and breakdown decreased as picks were made earlier, but the effectiveness of maturity as a control measure was limited by loss of flavour where harvesting was too early.

Effects of Temperature, Light and Storage Time on the Microflora of Vacuum- or Nitrogen-Packed Frankfurters

1983 ◽  
Vol 46 (3) ◽  
pp. 199-205 ◽  
Author(s):  
R. E. SIMARD ◽  
B. H. LEE ◽  
C. L. LALEYE ◽  
R. A. HOLLEY
Keyword(s):  
Storage Time ◽  
Microbial Growth ◽  
Initial Level ◽  
Anaerobic Bacteria ◽  
Nitrogen Gas ◽  
Storage Duration ◽  
Effects Of Temperature ◽  
Mold And Yeast ◽  
Spoilage Microflora ◽  
And Storage

Frankfurters were vacuum- or nitrogen- packaged and stored at −4, 0, 3 and 7°C for 49 d under light or dark display conditions. Effects of temperature, light and storage duration on microflora in vacuum- and nitrogen-packed sausages were then examined. Differences in number of lactobacilli, psychrotrophic and anaerobic bacteria in vacuum- or nitrogen-packed samples were not statistically significant during storage tests. Lactobacillus development was slightly higher in nitrogen gas compared to vacuum packages, but was also not significantly different. The effectiveness of nitrogen packaging on yeast and mold inhibition was significant, particularly at higher temperatures (3 and 7°C). Nitrogen gas packaging thus offers little advantage over vacuum to promote lactobacillus development, but it is particularly effective against growth of mold and yeast. Initially, the dominant flora of both package samples consisted of Pseudomonas and Microbacterium sp. but Lactobacillus sp. became the predominant psychrotrophs (85.2–96.3%) after 49 d of storage, regardless of different treatments. Temperature was the most important factor which influenced growth of the microflora on frankfurters; freezing temperatures of −4 and 0°C were an effective insurance against development of spoilage microflora in frankfurters for up to 49 d, regardless of packaging atmosphere. With an initial level of 10 to 103 coliforms per gram, there was no significant change in the number of coliforms during storage. Light had no important influence on microbial growth in frankfurters, irrespective of packaging atmosphere.

Determination of sample stability for whole blood parameters using formal experimental design

2019 ◽  
Vol 11 (7) ◽  
pp. 930-935 ◽  
Author(s):  
Lara P. Murray ◽  
Keith R. Baillargeon ◽  
Jordan R. Bricknell ◽  
Charles R. Mace
Keyword(s):  
Experimental Design ◽  
Whole Blood ◽  
Storage Time ◽  
Blood Parameters ◽  
Transport Distance ◽  
Sample Stability

Hematocrit increases with storage time, leading to a decrease in transport distance in our paper-based hematocrit device.

scholarly journals Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

2010 ◽  
Vol 8 (1) ◽  
pp. 26
Author(s):  
E P Samodra ◽  
H Cahyono
Keyword(s):  
Ascorbic Acid ◽  
Beef Cattle ◽  
Storage Time ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Storage Duration ◽  
Physical Quality ◽  
And Storage ◽  
Water Holding

<p>The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected<br />bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p&lt;0,05).</p><p>Key words: Pernakan Ongole meat, ascorbat acid, storage time</p>

scholarly journals EFEKTIVITAS KUNYIT (Curcuma domestica) SEBAGAI PEREDUKSI FORMALIN PADA TAHU

2017 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Zainal Berlian ◽  
Elfira Rosa Pane ◽  
Sri Hartati
Keyword(s):  
Storage Time ◽  
Solution Concentration ◽  
Active Compounds ◽  
Soaking Time ◽  
Organoleptic Test ◽  
Time Treatment ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

The use of formalin increasingly widely circulated among sellers tahu, because nature tahu easily broken then the sellers know much use out using formalin. Turmeric has active compounds that issaponin. It can be used to minimize the presence of formaldehyde in tahu This study used tahu immersed in 5% formalin solution added a solution of turmeric. The research carried on in the Laboratory of the Polytechnic Palembang Health Nutrition Department. Determination of formaldehyde using a spectrophotometer test. The study used a completely randomized design (CRD) with a model of Factorial three factors, namely soaking treatment (60 minutes, 75 minutes, 90 minutes) giving a solution of Turmeric (0 %, 10 %, 15 %, 20 %) and storage factor (0, 24, 48, 72 hours). The parameters used are formaldehyde levels and organoleptic test. These results indicate that treatment of soaking time did not significantly affect the levels of formaldehyde in tahu that F count -0.022 smaller than F table 6.94. Treatment addition of turmeric solution concentration does not significantly affect the levels of formaldehyde at 0.864 tahu that F count is smaller than F table 3.16. The storage time treatment also did not significantly affect the levels of formaldehyde in tahu that F count -11.16 smaller than 2.73. However, the interaction between the immersion treatment, turmeric solution concentration and storage time significantly affect the levels of formaldehyde in the tahu, namely 282.16 F count larger than F table 1.75. And the results of organoleptic able to change the texture of aroma and color in tahu with decreasing levels of formaldehyde in tahu. In this study, formaldehyde levels lowest in 90 minutes soaking treatment, the concentration of 20 % deposit 72 hours .

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

2005 ◽  
Vol 68 (7) ◽  
pp. 1487-1491 ◽  
Author(s):  
TUĞRUL M. MASATCIOĞLU ◽  
YAHYA K. AVŞAR
Keyword(s):  
Staphylococcus Aureus ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Black Pepper ◽  
Ash Content ◽  
Mold Growth ◽  
Storage Duration ◽  
And Storage ◽  
Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P &lt; 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P &lt; 0.05).

Studi Potensi Buah Kurma (Phoenix dactylifera L), Suhu dan Lama Penyimpanan terhadap Perubahan karakterisitk Susu Acidophillus

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Sarlini Martha ◽  
Yurliasni Yurliasni ◽  
Yusdar Zakaria
Keyword(s):  
Lactic Acid ◽  
Acid Level ◽  
Storage Time ◽  
Ph Value ◽  
Phoenix Dactylifera ◽  
Lactic Acid Level ◽  
Storage Duration ◽  
Phoenix Dactylifera L ◽  
And Storage

Abstrak.  Kualitas susu fermentasi sangat dipengaruhi oleh pertumbuhan mikroba, kadar air, proses pengolahan, suhu dan lama penyimpanan. Variasi dan fluktuasi suhu pada saat penyimpanan dapat mempengaruhi mutu baik secara fisik, kimia dan mikrobiologi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu Acidophillus yang ditambah buah kurma. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari A1=5 °C, A2=10 °C. Faktor B (lama penyimpanan) terdiri B1=0 hari, B2=14 hari, B3=28 hari, B4=42 hari dan dianalisis meliputi viabilitas L. acidophillus, nilai pH, kadar asam laktat, sineresis, dan kadar protein. Hasil analisis menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P0.01) terhadap viabilitas L. acidophillus, nilai pH, kadar asam laktat dan kadar protein, akan tetapi pada sineresis tidak terdapat pengaruh yang nyata.  Disimpulkan bahwa lama penyimpanan dapat mengakibatkan pertumbuhan L. acidophillus tidak stabil dan terjadinya perubahan karakteristik fisik susu Acidophillus.Study of dates Potensil (Phoenix dactylifera L), Temperature and Storage Length on Change of Acidophillus milk CharacteristicsAbstract. The quality of fermented milk is strongly influenced by the growth of microbes, moisture content, processing, temperature and storage time. Variations and fluctuations in temperature during storage may affect the quality of both physical, chemical and microbiological. The study aimed to study the effect of temperature and different storage time on Acidophillus milk plus dates.This research uses Completely Randomized Design (RAL) of factorial pattern consisting of 2 factors ie factor A (temperature) consisting of A1 = 5 °C, A2 = 10 °C. Factor B (storage duration) consisted of B1 = 0 days, B2 = 14 days, B3 = 28 days, B4 = 42 days and analyzed including viability of L. acidophillus, pH value, lactic acid level, syneresis, and protein content.The results showed that storage duration had significant effect (P 0.01) on the viability of L. acidophillus, pH value, lactic acid level and protein content, but there was no significant effect on sineresis. It was concluded that long storage may lead to unstable growth of L. acidophillus and the change in physical characteristics of Acidophilus milk.

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