QUALITY CHANGES AND SHELF LIFE OF FRESH-CUT PITAHAYA (HYLOCEREUS UNDATUS) SLICE THROUGH PACKAGING AND LOW TEMPERATURE STORAGE

2010 ◽  
pp. 445-451 ◽  
Author(s):  
L. Vargas-Vargas ◽  
E. Tamayo-Canul ◽  
A.R. Centurión-Yah ◽  
J. Tamayo Cortes ◽  
C. Saucedo Veloz ◽  
...  
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Quality Changes ◽  
Low Temperature Storage ◽  
Fresh Cut ◽  
Hylocereus Undatus ◽  
Temperature Storage

scholarly journals Effect of Different Packaging and Low Temperature Storage on the Quality Changes of Fresh Red Curly Chili

2015 ◽  
Vol 03 (2) ◽  
pp. 1-8
Author(s):  
Asmeri Lamona ◽  
◽  
Y. Aris Purwanto ◽  
Sutrisno Sutrisno ◽  
◽  
...  
Keyword(s):  
Low Temperature ◽  
Quality Changes ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

scholarly journals Effect of Coating of Aloe Vera Gelon Shelf Life of Grapes

2016 ◽  
Vol 4 (1) ◽  
pp. 58-68 ◽  
Author(s):  
Javed Ali ◽  
Suyash Pandey ◽  
Vaishali Singh ◽  
Prerna Joshi
Keyword(s):  
Low Temperature ◽  
Fungal Infection ◽  
Shelf Life ◽  
Aloe Vera ◽  
Edible Coating ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Different Temperatures ◽  
Temperature Storage

The present study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 per cent Aloe veraand was stored in poly packaging and open plates under different temperatures of 0⁰C and 30⁰C in refrigerator and incubator. The data was compared with the original shelf life of grapes to determine the efficiency of the Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent coating concentration gave the best visual and physicochemical results. It was found that 20 per cent coating concentration of Aloe Vera is the most effective and appropriate for the extension of shelf life of grapes.It was also found that the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss.In short, the shelf life of grapes can be increased by using Aloe Vera gel coating and the spoilage due to fungal infection of grapes can be reduced.

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