ACOUSTIC MEASUREMENT OF AVOCADO FIRMNESS DURING LOW TEMPERATURE STORAGE: EFFECT OF STORAGE TEMPERATURE

2003 ◽  
pp. 323-329 ◽  
Author(s):  
S. Estrada-Flores
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Acoustic Measurement ◽  
Storage Effect ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Ripening of Mangos Following Low-temperature Storage

1990 ◽  
Vol 115 (3) ◽  
pp. 430-434 ◽  
Author(s):  
A.P. Medlicott ◽  
J.M.M. Sigrist ◽  
O. Sy
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Immature Fruit ◽  
Low Temperature Storage ◽  
Solids Concentration ◽  
Harvest Maturity ◽  
Temperature Storage

The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.

EFFECTS OF PHOSPHATE SPRAYS ON McINTOSH APPLE FRUIT AND LEAF COMPOSITION, FLESH FIRMNESS AND SUSCEPTIBILITY TO LOW-TEMPERATURE DISORDERS

1986 ◽  
Vol 66 (3) ◽  
pp. 617-626 ◽  
Author(s):  
D. H. WEBSTER ◽  
P. D. LIDSTER
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Ammonium Phosphate ◽  
Storage Conditions ◽  
Apple Fruit ◽  
Fruit Firmness ◽  
Fresh Weight ◽  
Low Temperature Storage ◽  
Leaf Composition ◽  
Temperature Storage

Phosphate compounds (NH4H2PO4, KH2PO4 and CaH4(PO4)2 in 1982; NH4H2PO4 in 1983) applied to McIntosh apple trees as six foliar sprays at weekly intervals starting 4 wk after bloom, increased leaf and fruit P, decreased loss of firmness under some storage conditions and decreased incidence of low-temperature storage disorders. Phosphate sprays improved firmness retention of apples stored in either 5% CO2 plus 3% O2 or 0.7% CO2 plus 1% O2 in 1982 and maintained fruit firmness during a simulated shelf life at 20 °C for apples stored at 0 °C. Firmness retention at 20 °C of the 1983 crop was improved by monobasic ammonium phosphate regardless of storage temperature. Apple samples from unsprayed control trees had mean phosphorus concentrations of 85.4 and 94.4 ppm fresh weight in 1982 and 1983, respectively (whole fruit less seeds and stems).Key words: Apple, fruit phosphorus, low temperature breakdown, core flush

scholarly journals Perubahan Mutu Tomat (Lycopersicon esculentum Mill.) Dengan Variasi Konsentrasi Pelapisan Gel Lidah Buaya (Aloe vera L.) Dan Suhu Penyimpanan

2016 ◽  
Vol 1 (1) ◽  
pp. 985-994
Author(s):  
Rina Marwina ◽  
Raida Agustina ◽  
Bambang Sukarno Putra
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Temperature ◽  
Aloe Vera ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Aloe Gel ◽  
Temperature Storage

Abstrak.Penelitian ini bertujuan untuk melihat lama umur simpan buah tomat dengan menggunakan lapisan gel lidah buaya (Aloe vera L.) dengan berbagai variasi konsentrasi dan variasi suhu penyimpanan.Penelitian ini menggunakan tomat dengan tingkat kematangan optimum. Pada variasi konsentrasi gel lidah buaya (A) terdiri atas 4 perlakuan, yaitu tanpa gel lidah buaya (A1), konsentrasi 30% (A2), konsentrasi 50% (A3) dan konsentrasi 70% (A4), dan variasi penyimpanan yaitu suhu penyimpanan (B) terdiri atas 2 perlakuan, yaitu suhu B1 suhu ruang  (28oC) dan  B2 (suhu rendah 10oC ). Analisa data yang diamati meliputi susut bobot, kekerasan, vitamin C, total padatan terlarut, dan uji organoleptik (warna, tekstur, dan aroma).Dari hasil penelitian didapatkan perlakuan terbaik pada tomat dengan perlakuan konsentrasi gel lidah buaya 30% pada penyimpanan suhu rendah 10ºC masih diterima konsumen hingga hari ke 21. Penyimpanan perlakuan terbaik pada hari ke-12 untuk analisis susut bobot terdapat pada perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu 10ºC dengan nilai 15,52%, untuk analisis presentase kekerasanperlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai yaitu 1.357kg/cm2, dan analisis vitamin C perlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai 1,42 mg/50gr, sedangkan TPT perlakuan terbaik terdapat pada suhu rendah 10ºCdengan perlakuan tanpa konsetrasi gel lidah buaya nilai presentase yaitu 4,40 %Brix. Dari hasil pengujian organoleptik, panelis menolak tomat dengan perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu ruang 28oC pada hari penyimpanan ke-12, sedangkan pada penyimpanan suhu rendah 10oC panelis menolak tomatdengan konsentrasi gel lidah buaya 30%pada hari penyimpanan ke-21.Abstract. This study aimed to look at the old the shelf life of tomatoes by using the layer of gels of aloe vera (Aloe vera L.) with various concentrations and a temperature variations in of storage.This study uses the tomatoes with optimum maturity level. In a variation of concentration of aloe gel (A) composed of 4 treatment, ie without aloe vera gel (A1), the concentration of 30% (A2), the concentration of 50% (A3) and a concentration of 70% (A4), and a variety of storage ie storage temperature (B) consisting of two treatments, namely B1 temperature room temperature (28oC) and B2 (low temperature 10oC). Analysis of observed data include weight loss, violence, vitamin C, total dissolved solids, and organoleptic (color, texture, and aroma). From the results, the best treatment in tomatoes by treatment with 30% aloe vera gel at low temperature storage is still acceptable to consumers 10ºC until the 21st day storage best treatment on day 12 for analysis of weight loss treatment concentration contained in aloe vera gel 30% stored at a temperature of 10ºC with a value of 15.52%, for the analysis of the percentage of violence are the best treatment at a concentration of 30% at low temperature 10ºC value is 1,357 kg / cm2, and the analysis of vitamin C are the best treatment at a concentration of 30% at low temperature 10ºC value 1.42 mg / 50gr, while TPT best treatment there at low temperature 10ºC with treatment without concentration of aloe gel percentage value that is 4.40% Brix. From the results of organoleptic tests, the panel rejected the tomatoes by treatment with 30% aloe vera gel is stored at room temperature 28oC on the 12th day of storage, while the low temperature storage 10oC panelists refused tomatoes with aloe vera gel concentration of 30% on the day of deposit of the 21.

scholarly journals The Degreening of `Fallglo' Tangerine

1997 ◽  
Vol 122 (4) ◽  
pp. 547-552 ◽  
Author(s):  
Peter D. Petracek ◽  
Lymari Montalvo
Keyword(s):  
Low Temperature ◽  
Exposure Time ◽  
Water Loss ◽  
Storage Temperature ◽  
Citrus Reticulata ◽  
Early Season ◽  
Low Temperature Storage ◽  
Time Periods ◽  
And Storage ◽  
Temperature Storage

`Fallglo' (Bower citrus hybrid [Citrus reticulata Blanco × (C. reticulata Blanco × C. paradisi Macf.)] × `Temple' [C. reticulata Blanco × C. sinensis L.] is an early season tangerine that is reportedly hypersensitive to ethylene exposure during degreening. The effects of ethylene exposure time, waxing, and storage temperature on `Fallglo' color were examined to assess degreening strategies. Exposure to 5 μL·L-1 ethylene for 24 or 48 hours hastened degreening, and internal ethylene levels increased following the time periods of ethylene exposure. Fruit not exposed to ethylene, or exposed for shorter periods (2 or 6 hours), degreened slowly during storage at 15.5 °C and internal ethylene levels remained low. Low-temperature storage (4.5 °C) or waxing hindered degreening after ethylene exposure but decreased water loss. Degreening after ethylene exposure was faster for fruit stored at 15.5 than 26.5 °C.

STORAGE OF ISOLATED CHLOROPLASTS WITHOUT LOSS OF PHOTOCHEMICAL ACTIVITY

1950 ◽  
Vol 28c (5) ◽  
pp. 513-524 ◽  
Author(s):  
P. R. Gorham ◽  
K. A. Clendenning
Keyword(s):  
Low Temperature ◽  
Plant Species ◽  
Storage Temperature ◽  
Photochemical Activity ◽  
Low Temperature Storage ◽  
Spinach Chloroplasts ◽  
One Year ◽  
The Stability ◽  
Isolated Chloroplasts ◽  
Temperature Storage

Fragmented spinach chloroplasts were stored for one year in 0.5 M sucrose at −40 °C. with almost negligible losses of photochemical activity. Thawed chloroplasts and freshly isolated chloroplasts showed similar rates of deterioration at 10 °C. Washed chloroplasts did not show as high retention of activity during low temperature storage as crude chloroplast suspensions. High retentions of activity were observed with chloroplasts from different plant species, as well as with different oxidants. The activities of subsamples that were frozen and thawed in a standard way agreed within 5%. Deterioration during lyophilization of chloroplasts occurred chiefly during the early stages of drying, and was lessened by sucrose. The stability of lyophilized chloroplasts in storage varied directly with the degree of desiccation and inversely with the storage temperature; little deterioration occurred in thoroughly dried chloroplasts during lengthy storage at or below 5 °C.

scholarly journals PENGARUH JENIS KEMASAN DAN PENYIMPANAN DINGIN TERHADAP MUTU FISIK CABAI MERAH (Effect of packaging type and low temperature storage on physical quality of red chilli)

2017 ◽  
Vol 11 (1) ◽  
pp. 19
Author(s):  
Rahmawati Nurdjannah ◽  
Yohannes Aris Purwanto ◽  
Sutrisno Sutrisno
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Storage Temperature ◽  
Combined Treatment ◽  
Large Capacity ◽  
Physical Quality ◽  
Low Temperature Storage ◽  
Better Than ◽  
Temperature Storage

<p>Kerusakan cabai merah segar di daerah tropis terutama disebabkan oleh suhu, kelembaban dan penanganan pascapanen. Meminimalkan kerusakan cabai dapat dilakukan dengan menghambat proses respirasi melalui penyimpanan suhu rendah dan teknik pengemasan. Belum banyak publikasi tentang pengemasan cabai dengan kapasitas besar. Penelitian ini bertujuan untuk mengetahui pengaruh penyimpanan suhu dingin dan jenis kemasan terhadap kualitas fisik cabai dengan kapasitas besar selama penyimpanan 13 hari. Penelitian skala laboratorium ini menggunakan rancangan acak lengkap faktorial yang terdiri dari dua faktor yaitu jenis kemasan (tiga taraf: jala plastik, karung plastik dan kardus karton) dan suhu penyimpanan (dua taraf: 10°C dan 15°C). Hasil penelitian ini menunjukkan kombinasi perlakuan kemasan kardus karton pada suhu 10°C memberi hasil terbaik untuk mempertahankan mutu fisik cabai yang disimpan selama 13 hari dengan laju respirasi paling rendah 17,64 ± 1,8 ml gas CO2/kg.jam, susut bobot terendah (3,35±1,99%), rata-rata kekerasan 3,63 ± 0,33 N dan nilai warna yang tidak berbeda nyata dengan warna awal cabai (l*=35,96±1,26, a*=39,57±1,07 dan h*= 25,57±1,03). Sampai penyimpanan hari ke 5, mutu fisik cabai yang dikemas karung plastik sama dengan cabai dikemas kardus karton, namun setelah hari ke 5, cabai kemasan kardus karton lebih unggul daripada kemasan lain. Penyimpanan pada suhu 10°C menghasilkan kualitas cabai yang lebih baik daripada penyimpanan suhu 15°C, kecuali pada parameter susut bobot (susut bobot suhu 15°C rata-rata 6,76± 4,19 % lebih rendah suhu 10°C rata-rata 8,26 ± 4,71%). Perlakuan tidak mempengaruh nilai warna (l*, a* dan h°) cabai yang disimpan selama 13 hari.</p><p>Kata kunci :cabai, kemasan, penyimpanan dingin, susut bobot</p><p>English Version Abstract</p><p>Damage fresh red chillies in the tropics is mainly caused by temperature, humidity and postharvest handling. Chili can minimize the damage done to hinder the process of respiration by low temperature storage and packaging techniques. Research on red chilies with large capacity pack is slightly smaller than the capacity reported. The purpose of this study is to determine the effect of low temperature storage and packaging type on the physical quality of red chilies in a large capacity for 13 days of storage. The study was conducted on a laboratory scale with a completely randomized factorial design. Factors studied were the type of packaging (three levels i.e. plastic nets, plastic sack and ventilated cardboard box) and storage temperature (two levels i.e. 10 °C and 15°C). The results showed that the combined treatment ventilated cardboard box packaging at a temperature of 10 ° C to give the best effect to maintain the physical quality red chilli stored for 13 days at a rate respiration of 17,64 ± 1,8 ml CO2 / kg.h, lowest weight loss (mean 3.35 ± 1, 99%), hardness (mean 3,63 ± 0,33 N) and color values are not significantly different from the initial color of chilli (l * = 35.96 ± 1.26, a * = 39.57 ± 1.07 and h * = 25.57 ± 1.03). The physical quality of chillies in plastic sack are not significantly different from chili in ventilated cardboard box until 5 days storage, but after 5 day, the physical quality of chilli in ventilated cardboard box better than a plastic sack. The physical quality of chillies in stored at temperature of 10°C has better than chilli in temperature of 15°C, except for the parameters of weight loss (weight loss temperature of 15°C on average 6.76 ± 4.19% lower mean temperature of 10 ° C. average 8.26 ± 4.71%). The treatment does not influence the color values (L *, a * and h °) peppers stored for 13 days</p><p>Keywords :red chilies, packaging, low temperature storage, weight loss</p>

scholarly journals Effect of Hot Water Exposure Duration, Storage and Hot Water Temperature on Chilling Injury, Incidence and Quality of Keitt Mango (Mangifera indica L.)

2020 ◽  
pp. 1-8
Author(s):  
Senewa Bobby Pholoma ◽  
Vallentino Emongor ◽  
Seoleseng Tshwenyane
Keyword(s):  
Low Temperature ◽  
Fruit Quality ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Hot Water ◽  
Injury Incidence ◽  
Low Temperature Storage ◽  
Physiological Processes ◽  
Temperature Storage

Low temperature storage is the most effective method of extending postharvest life and maintain fruit quality because it delays physiological processes such as ethylene production and senescence. Unfortunately, fruit such as mangoes are sensitive to low temperature storage and may be detrimental due to chilling injury, which reduces fruit quality. Effects of storage temperature, hot water at various temperatures and durations on alleviation of mango chilling injury and quality were evaluated on Keitt mango for the growing season in Botswana. The treatments were fruits dipped in distilled water at room temperature (25±2ºC- control), dipped in hot water at 50 and 55ºC for duration of 3, 5 and 10 minutes and storage temperatures at 4, 7, 10, 13 and 25±2ºC, plus 95% RH. The results showed that as storage temperature at below 13ºC, chilling injury incidence and severity significantly (P ≤ 0.0001) increased. Atwater temperature from 25ºC to 50 and 55ºC and duration in which mango fruit was held in hot water, increased from 3 to 5 and 10 minutes, chilling injury incidence and severity significantly (P ≤ 0.0001) decreased.

scholarly journals Storage Temperature and Atmosphere Alleviates Chilling Injury of Marula (Sclerocarya birrea subspecies caffra) Fruit

2021 ◽  
pp. 28-44
Author(s):  
Agisanyang Tautsagae ◽  
Vallantino Emongor ◽  
Seoleseng Tshwenyane ◽  
Cornelia Gwatidzo
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Electrolyte Leakage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Proline Content ◽  
Low Temperature Storage ◽  
Sclerocarya Birrea ◽  
Temperature Storage

Low temperature storage is the most effective technology for keeping quality and extending the postharvest life of fresh horticultural produce. However, horticultural produce of tropical and subtropical in origin such as marula fruit are susceptible to chilling injury (CI) when stored at temperatures below their critical minimum temperatures. Therefore, low temperature storage alone is not ideal for produce of tropical and subtropical in origin. The aim of this research was to elucidate the influence of modified atmosphere packaging (MAP) on CI of marula fruits. Storage temperature below 12ºC significantly (P < 0.05) increased CI incidence and severity, and proline content of marula fruit. Marula fruit in MAP had significantly (P < 0.05) lower electrolyte leakage than fruit stored in Air. The results further showed that marula fruit stored at 12?C in MAP had significantly longer shelf-life of 21 days than fruits in Air stored at various temperatures which had a shorter shelf life. It was concluded that marula fruits be stored in MAP at 12°C plus 90-95% RH to alleviate CI incidence and severity and maintain fruit quality and extend shelf-life. Keywords: Marula Fruit; MAP; Chilling Injury; Proline Content; Electrolyte Leakage

scholarly journals IMPACT OF HYPOTHERMAL AND LOW TEMPERATURE STORAGE CONDITIONS ON VIABILITY OF IMMOBILIZED PROBIOTICS BIFIDOBACTERIUM BIFIDUM

2020 ◽  
Vol 20 (3) ◽  
pp. 185-191
Author(s):  
G.E. Ananina ◽  
L.V. Stepanyuk ◽  
I.P. Vysekantsev ◽  
I.V. Petrov
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Bifidobacterium Bifidum ◽  
Morphological Properties ◽  
Bacterial Cells ◽  
Alginate Gel ◽  
Low Temperature Storage ◽  
Gel Particles ◽  
Temperature Storage

Dysbiosis is among the challenges the healthcare is facing now. This condition results from to the combined impact of a number of negative factors on the human body, and immune status weakening. The priority of current biotechnology is the elaboration of probiotics immobilized in gel particles that can be used to correct dysbiosis. Immobilization of probiotic cells in alginate gel granules protects them from the damaging effects of barrier functions of the gastrointestinal tract. The aim of the study was to investigate the effect of hypothermic and low-temperature storage on the viability of the probiotic Bifidobacterium bifidum immobilized in granules of alginate gel. Bacterial cells were immobilized in granules of unmodified gel (1% sodium alginate solution) and in granules of modified sucrose-milk-lactose gel. Granules with immobilized bacterial cells were placed into cryotubes. The samples kept at temperatures of +4, -12, -20, -80 and -196 ° C for 12 months (study period). It was found that storage at temperatures -80 and -196°C provided high viability of the probiotic throughout the study. During storage at temperatures of +4 and -12 ° C, the death of bacteria was observed in 1 – 3 months, depending on the composition of the gel particles, and at a temperature of -20°C the death occurs in 6-9 months. Conclusions: It has been established that the viability of B. bifidum culture cells immobilized in alginate gel granules is influenced by both storage temperature modes and gel modification by the introduction of sucrose-milk-lactose medium. At temperature ragnes of -80 and -196°C, immobilized bacteria do not die during the year (observation period). When storing at the temperatures +4, -12, -20°C, higher viability rates and longer shelf life of bifidobacterial cells were observed in samples of alginate gel granules modified with sucrose-milk-lactose medium. The study has shown that being kept at the low temperature values, B. bifida cells immobilized in unmodified and modified with sucrose-milk-lactose medium do not change their cultural and morphological properties.

scholarly journals Evaluation of postharvest storability of Ponkan mandarins stored at different temperatures

2022 ◽  
Vol 0 (0) ◽  
Author(s):  
Nan Cai ◽  
Chunpeng Wan ◽  
Jinyin Chen ◽  
Chuying Chen
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Principal Component ◽  
Postharvest Quality ◽  
Antioxidant Enzyme Activities ◽  
Low Temperature Storage ◽  
Titratable Acid ◽  
Significant Difference ◽  
Different Temperatures ◽  
Temperature Storage

ABSTRACT The effects of storage temperature on postharvest storability, quality attributes and antioxidant enzyme activities of harvested Ponkan mandarins were investigated. Fresh fruits were randomly divided into four groups and stored at different temperatures [5 ± 1 °C (S5), 10 ± 1 °C (S10), 15 ± 1 °C (S15), and 20 ± 1 °C (S20 or control)] for 120 days. The results indicated that, compared with the control fruit, low-temperature storage at 10 °C significantly delayed the increase in fruit decay rate, weight loss, citrus colour index, respiration intensity, relative electrical conductivity, the accumulation of hydrogen peroxide and malondialdehyde, retarded the decline in L* value, retained high contents of total soluble solid, titratable acid, vitamin C, total phenol and total flavonoid, as well as higher activities of antioxidant enzymes – superoxide dismutase, catalase, peroxidase and ascorbic peroxidase. The principal component analysis results showed that low-temperature storage significantly maintained the postharvest quality of Ponkan mandarins, with fruit stored at 10 °C having no significant difference from the fruit stored at 5 °C, but markedly higher than those fruit stored at 15 °C. The comprehensive result of single-factor analysis and PCA showed that 10 °C could be used as the optimum storage temperature for improving the postharvest storability of Ponkan mandarins.

Sign in / Sign up

Export Citation Format

Share Document