THE INFLUENCE OF STORAGE CONDITIONS ON QUALITY PARAMETERS OF HEAD CABBAGE WITH CONICAL HEADS

2015 ◽  
pp. 233-240
Author(s):  
M. Gajewski ◽  
M. Smarz ◽  
J. Radzanowska ◽  
M. Pudzianowska
Keyword(s):  
Storage Conditions ◽  
Quality Parameters ◽  
Head Cabbage

scholarly journals Effect of Storage Conditions on Storability and Antioxidant Potential of Pears cv. ‘Conference’

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 545
Author(s):  
Grzegorz P. Łysiak ◽  
Krzysztof Rutkowski ◽  
Dorota Walkowiak-Tomczak
Keyword(s):  
Mass Loss ◽  
Strong Influence ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Postharvest Diseases ◽  
Market Prices ◽  
Long Period ◽  
The Impact

Late pear cultivars, such as ‘Conference’, can be stored for a long period if kept in good storage conditions. A three-year study (2011–2013) compared the impact of six-month storage using four technologies—normal atmosphere, normal atmosphere + 1-methylcyclopropene (1-MCP), controlled atmosphere, and controlled atmosphere + 1-MCP—on the quality parameters of ‘Conference’ pears, such as mass loss, firmness, total soluble solids, acidity, antioxidant capacity, and the incidence of diseases and disorders. Additionally, the study analysed different storage conditions in terms of profitability, based on the market prices for pears in the seasons during which the pears were stored. The storage conditions had a very strong influence on the fruit quality parameters, and were found to affect most visibly the mass loss and the incidence of postharvest diseases and disorders. The storage of ‘Conference’ pears for 180 days in normal atmosphere is not economically viable, even if the fruit is subjected to 1-MCP treatment; at the same time, it is profitable to store ‘Conference’ pears in controlled atmosphere for the same period, no matter whether 1-MCP was applied or not.

scholarly journals Comparison of Quality Changes in Eurasian Perch (Perca Fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1405
Author(s):  
Nima Hematyar ◽  
Jan Mraz ◽  
Vlastimil Stejskal ◽  
Sabine Sampels ◽  
Zuzana Linhartová ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Sodium Dodecyl ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Protein Carbonyls ◽  
Main Concern ◽  
Refrigerated Storage ◽  
Eurasian Perch ◽  
Recirculating Aquaculture Systems

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

scholarly journals Quality Assessment of Raw Honey Issued from Eastern Romania

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 247
Author(s):  
Aida Albu ◽  
Cristina-Gabriela Radu-Rusu ◽  
Ioan Mircea Pop ◽  
Gabriela Frunza ◽  
Gherasim Nacu
Keyword(s):  
Electrical Conductivity ◽  
Refractive Index ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Climatic Conditions ◽  
Ash Content ◽  
Botanical Origin ◽  
Free Acidity ◽  
Qualitative Level ◽  
Raw Honey

Romania is known among the main European honey producers, due to the variety of landforms as well as the diversity of the flora. Thirty-four honey samples of the acacia, linden and multifloral types, produced in eastern Romania and collected during 2013–2018, were physico-chemically analyzed using methods provided by the national and EU standards. The results of water-insoluble solids, color and refractive index were found to be 0.023–0.131%, 0.3–76.4 mm Pfund and 1.485–1.499, respectively. The moisture content ranged between 15.20% and 20.77%, solid substances content ranged between 79.23% and 84.80% and total soluble substances content ranged between 77.83 °Brix and 83.26 °Brix. The obtained values of specific gravity were from 1.414 to 1.450 g/cm3, pH ranged from 3.673 to 5.503 and free acidity ranged between 2.4 meq and 50 meq kg−1. The ash content and the electrical conductivity varied between 0.030 and 0.543% and 130 and 679 µS cm−1, respectively. Pearsonʹs correlation analysis showed an intense association of the ash content with electrical conductivity (r = 0.81). Our findings reveal the qualitative level of Romanian honey and the variation in quality parameters due to factors such as geographical region, climatic conditions, botanical origin and handling or storage conditions.

scholarly journals Development of spiced squash (appetizer) from wild prickly pear (Opuntia dillenii Haw.) and its quality evaluation during storage

2019 ◽  
Vol 11 (2) ◽  
pp. 315-320
Author(s):  
Monika Chauhan ◽  
N S Thakur ◽  
Abhimanyu Thakur
Keyword(s):  
Quality Evaluation ◽  
Value Added ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Prickly Pear ◽  
Soluble Solids ◽  
Temperature Conditions ◽  
Wild Fruit ◽  
Polyethylene Terephthalate Bottles ◽  
Opuntia Dillenii

Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit with great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. In India, there are only a limited number of reports pertaining to utilization of this fruit which further lack the development of value added novel products. So, the present studies were carried out for the development of spiced squash or appetizer from wild prickly pear fruit and its quality evaluation during storage. Different combinations of fruit juice (25, 30, 35 and 40 %) and sugar syrup (40 and 45 °B) were tried to standardize a proper combination for appetizer. The appetizer prepared by using the best recipe with 35 % juice, 45 °B TSS (Total soluble solids) and 1.20 % acidity was packed in two packaging materials viz. glass and PET (Polyethylene terephthalate) bottles which were further stored for six months under ambient and refrigerated temperature conditions. Appetizer packed in glass as well as in PET packaging material can be stored successfully for a period of six months under both the temperature conditions. However, various quality parameters of appetizer were retained higher in glass bottles stored under refrigerated storage conditions.

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

2017 ◽  
Vol 41 (3) ◽  
pp. 322-333 ◽  
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.

scholarly journals Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Claudia Guillaume ◽  
Leandro Ravetti
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Standard Quality ◽  
Basic Quality

Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND); 1,2-diacylglycerols (DAGs); pyropheophytin a (PPP); and free fatty acids (FFA). This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

Effect of cooled storage on quality and DNA integrity of Asian elephant (Elephas maximus) spermatozoa

2012 ◽  
Vol 24 (8) ◽  
pp. 1105 ◽  
Author(s):  
P. Imrat ◽  
S. Mahasawangkul ◽  
J. Gosálvez ◽  
P. Suthanmapinanth ◽  
P. Sombutputorn ◽  
...  
Keyword(s):  
Semen Quality ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Dna Integrity ◽  
Sperm Dna Fragmentation ◽  
Dna Stability ◽  
Subjective Impression ◽  
Sperm Dna Damage ◽  
Sperm Dna ◽  
Rate Of Increase

Artificial insemination (AI) is a potentially useful tool for breeding captive elephants because it facilitates efforts to minimise inbreeding. However, cooled storage of elephant semen markedly reduces fertility. This study compared the effects on semen-quality parameters, including sperm DNA fragmentation, of storing elephant semen at 4°C or 15°C in a commonly-used diluent (TEST) or a diluent developed to protect against sperm DNA damage (BullMax). Storing elephant semen for >24 h in either extender at either temperature resulted in decreases in sperm motility, viability, acrosome integrity and DNA integrity (P < 0.05); the decrease in motility was especially rapid. A subjective impression of circular sperm movement in TEST was confirmed by a higher curvilinear velocity and amplitude of lateral head displacement, but lower straight-line velocity and linearity than in BullMax. Initial percentages of spermatozoa with fragmented DNA (%SDF) did not differ between extenders or temperatures, but the rate of increase in %SDF during a 48-h incubation at 37°C was higher in TEST than in BullMax (P < 0.05). In conclusion, BullMax allows more linear movement and better preserves DNA stability of stored elephant spermatozoa than TEST. Sperm DNA stability during incubation at 37°C is a promising, discriminative parameter for selecting semen storage conditions of bulls for elephant AI.

scholarly journals THE EFFECTS OF TEMPERATURE, OXYGEN AND CARBON DIOXIDE ON TIE STORAGE QUALITY OF `YORK IMPERIAL' APPLES

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 259D-259
Author(s):  
George M. Greene ◽  
Cynthia L. Barden ◽  
Laura Lehman-Salada
Keyword(s):  
Carbon Dioxide ◽  
Weight Loss ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Low Oxygen ◽  
Harvest Dates ◽  
Carbon Dioxide Concentrations ◽  
Set Up ◽  
Lower Temperature

York Imperial is an important processing apple cultivar in the mid-Atlantic region and is often stored for up to eleven months. This experiment was designed to further examine the optimum CA storage conditions for this cultivar. Six orchards were used as statistical blocks. The factorial experiment was set up with 2 temperatures (0 and 2C), 2 oxygen (1 and 2%) and 3 carbon dioxide concentrations (2,3.5 and 5%). Sample size was 20 fruit at all analysis periods (at harvest, 4, 6, and 8 months). The apples were stored in a recirculating CA research facility and evaluated for firmness, soluble solids and weight loss. In the overall statistical analysis, orchard blocks, harvest dates and storage times significantly influenced all 3 quality parameters. Differences between blocks at harvest were substantial with firmness ranging from 9.5 to 11.3 kg and the soluble solids ranging from 12.8 to 14.8%. At the third storage removal (8 months), low oxygen increased firmness and decreased weight loss during storage while at the lower temperature, apples were firmer, had higher soluble solids and less weight loss than at the higher temperature. Although statistically significant, the differences may not be commercially important Block differences were generally maintained throughout storage.

scholarly journals Effect of Controlled Atmospheres and Environmental Conditions on the Physicochemical and Sensory Characteristics of Sweet Cherry Cultivar Satin

Agronomy ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 188
Author(s):  
Luís Pinto de Andrade ◽  
Abel Veloso ◽  
Christophe Espírito Santo ◽  
Pedro Dinis Gaspar ◽  
Pedro Dinho Silva ◽  
...  
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Sweet Cherry ◽  
Prunus Avium ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Research Centre ◽  
Controlled Atmosphere ◽  
Colour Parameters ◽  
Cie Lab

Sweet cherry is a highly appreciated seasonal fruit with a high content of bioactive compounds; however, this highly perishable fruit has a relatively short shelf-life period. Here, we evaluated the evolution of the physicochemical and sensory qualities of sweet cherries (Prunus avium (L.) cv. Satin) under different storage conditions, namely at a Farmers’ Organization (FO) and in a Research Centre (RC) under normal and four different conditions of controlled atmosphere for 49 days. Additional parameters were monitored, such as rotten fruit incidence and stem appearance. Temperature was the factor that most influenced the fruit quality changes over the study time. In fact, fruits stored at higher mean temperatures showed higher weight loss, higher variation in CIE-Lab colour parameters, higher firmness loss, and browner and more dehydrated stems and were less appealing to the consumer. Controlled atmosphere conditions showed a smaller decrease in CIE-Lab colour parameters and lower weight loss. The incidence of rotting was very low and was always equal or lower than 2% for all conditions. Thus, RC chamber conditions were able to sustain fruit quality parameters over 28 days under normal atmosphere conditions and 49 days under controlled atmosphere conditions.

scholarly journals Processing and Enzymatic Treatment Effects on Louisiana-grown Fresh Satsuma Juice

2014 ◽  
Vol 139 (4) ◽  
pp. 374-387 ◽  
Author(s):  
John C. Beaulieu ◽  
Maureen A. Tully ◽  
Rebecca E. Stein-Chisholm ◽  
Javier M. Obando-Ulloa
Keyword(s):  
Consumer Satisfaction ◽  
Fruit Juice ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Quality Improvements ◽  
Consensus Approach ◽  
Juice Processing ◽  
Subjective Assessments ◽  
Volatile Flavor ◽  
Processing Techniques

A study was performed to evaluate the ability to rapidly produce fresh satsuma (Citrus reticulata) juice from local fruit with minimum processing inputs. Volatile flavor and aroma compounds, subjective assessments, and quality parameters were used to determine the changes that occur from different juice processing techniques, storage conditions, and enzymatic treatments. In freshly pressed Louisiana-grown satsuma juices, 44 compounds were recovered, of which 31 were positively identified. Based on volatile recovery and a consensus approach used in orange-fleshed Citrus species reported in the literature, 19 compounds were evaluated. Limonene was the dominant integrated peak in all unpeeled and peeled pressed juices (PPJ). Peel removal resulted in 98.4% of the total volatiles being lost and the distribution of the volatiles remaining was markedly different compared with whole-pressed fruit juice. Aside from a 63.4% increase in valencene after enzyme treatments, there seemed to be no marked volatile, subjective, or quality improvements from the enzymes used in this study. In general, peeled pressed fruit produced an acceptable, mildly citrus-flavored, balanced acidity, sweet, not-from-concentrate juice. Concentrates made from PPJ and reconstituted satsuma juices indicated clearly that most desirable aroma/flavor volatile compounds were stripped from juices during concentrating. Data reported suggest more attention would be required to maintain the top notes and subtle volatile balance during commercialization in rapidly produced fresh satsuma juices through use of industrial equipment (peeler) or by adding back essence or flavor packs for consistent consumer satisfaction.

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