Fresh-cut kale quality and shelf-life in relation to leaf maturity and storage temperature

Fishing products are characterized for being highly perishable; therefore, preservation methods are used to retain freshness and quality and extend shelf life. One of the factors that most impact the loss of freshness, quality, and shelf life is storage temperature. This study evaluated the effect of storage temperature (0 ºC and 5 °C) on the quality and shelf life of tilapia (Oreochromis niloticus) muscle during 20 days of storage. Adenosine 5’-triphosphate (ATP) and related compounds, K-value, pH, color, texture, water holding capacity (WHC), total volatile bases (TVB-N), and total count of mesophilic microorganisms were monitored. Both time and storage temperature had a significant effect (P < 0.05) on the K-value, TVB-N, and total count of mesophilic microorganisms. The overall results of this study indicated that the edible quality of tilapia muscle was affected by storage temperature, observing a shelf life of 16 days at 0°C and 8 days at 5 ºC.

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Growth potential of Listeria monocytogenes in six different RTE fruit products: impact of food matrix, storage temperature and shelf life

Italian Journal of Food Safety ◽

10.4081/ijfs.2018.7581 ◽

2018 ◽

Vol 7 (3) ◽

Cited By ~ 3

Author(s):

Matthias Ziegler ◽

Simon Rüegg ◽

Roger Stephan ◽

Claudia Guldimann

Keyword(s):

Listeria Monocytogenes ◽

Shelf Life ◽

Storage Temperature ◽

Growth Potential ◽

Food Matrix ◽

Significant Growth ◽

C Storage ◽

Fresh Cut ◽

And Storage ◽

Storage Temperatures

We tested the growth potential of Listeria monocytogenes on six RTE fruit products at low (4°C at the factory followed by 8°C retail/home storage) and abusive (4°C followed by 12°C) storage temperatures. Sliced coconut and fresh cut cantaloupe, as well as a fruit mix containing diced pineapple, cantaloupe, apples and grapes supported the growth of L. monocytogenes with a growth potential d>0.5 log CFU/g over six days. Mangoes, a mix of diced kiwi, cantaloupe and pineapple as well as a mix of diced pineapple, mango, grapefruit, kiwi and pomegranate did not support a growth potential that exceeded 0.5 log CFU/g over six days. The growth potential of L. monocytogenes correlated significantly with the pH; no product with a pH below 4 showed a significant growth potential of L. monocytogenes. Time after inoculation was also a significant predictor of the growth potential, while the fruit type and storage temperature were not.

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Effects of shrink film wrapping and storage temperature on the shelf life and quality of pomegranate fruits cv. Ganesh

Postharvest Biology and Technology ◽

10.1016/s0925-5214(00)00181-2 ◽

2001 ◽

Vol 22 (1) ◽

pp. 61-69 ◽

Cited By ~ 72

Author(s):

S Nanda ◽

D.V Sudhakar Rao ◽

Shantha Krishnamurthy

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

And Storage

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Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant

Food Bioscience ◽

10.1016/j.fbio.2021.101302 ◽

2021 ◽

pp. 101302

Author(s):

Dan Wu ◽

Min Zhang ◽

Bhesh Bhandari ◽

Zhimei Guo

Keyword(s):

Shelf Life ◽

Combined Effects ◽

Chitosan Coating ◽

Fresh Cut ◽

Quality And Shelf Life

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Dabai Fruit: Postharvest Handling and Storage

Advances in Agricultural and Food Research Journal ◽

10.36877/aafrj.a0000126 ◽

2020 ◽

Author(s):

Siti Hajar Ariffin ◽

Rosnah Shamsudin ◽

I. S. M. A. Tawakkal

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Quality Loss ◽

Potential Development ◽

Postharvest Handling ◽

Canarium Odontophyllum ◽

Handling Quality ◽

And Storage ◽

Wide Potential ◽

Quality And Shelf Life

Dabai (Canarium odontophyllum) or also known as ‘Sarawak olive’ is one of the potential indigenous seasonal fruits commonly found in Sarawak. Due to its high nutritional contents, it has wide potential to be marketed locally and exported internationally. Dabai is very delicate and highly perishable. The shelf life of dabai is usually 3 days when stored in room temperature (27°C). Improper storage and handling lead to the reduction of quality and shelf life of the fruit throughout storage. There is still limitation on the information of postharvest, storage and handling, quality and shelf life of dabai. Studies on quality and shelf life affected by storage treatment and packaging are necessary in optimising shelf life and minimising quality loss of the fruit. This could ensure further potential development of the fruit locally and internationally.

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Pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis (Garcinia mangostana L)

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v1i1.1290 ◽

2016 ◽

Vol 1 (1) ◽

pp. 977-984

Author(s):

Nurita Agustia ◽

Raida Agustina ◽

Ratna Ratna

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Economic Value ◽

Garcinia Mangostana ◽

Cold Temperatures ◽

Plastic Packaging ◽

And Storage

Abstrak. Merupakan salah satu komoditi buah-buahan yang memiliki nilai ekonomi dan banyak digemari masyarakat. Manggis merupakan salah satu buah yang memiliki umur simpan yang relatif singkat, setelah itu manggis akan menjadi busuk dan tidak layak lagi bila di simpan di ruangan, Oleh karena itu perlu dilakukan pengemasan dan penyimpanan pada suhu dingin untuk mempertahankan masa simpan buah manggis. Penelitian ini bertujuan untuk melihat pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis.Abstract. Is one of the commodities fruits that have economic value and much-loved community. Mangosteen is a fruit that has a relatively short shelf life, after that mangosteen will be rotten and unfit when stored in the room, therefore it is necessary for packaging and storage at cold temperatures to preserve the shelf life of the mangosteen fruit. This study aims to look at the effect of plastic packaging and storage temperature on the shelf life of the mangosteen fruit.

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Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v8n1.2021.p37-48 ◽

2021 ◽

Vol 8 (1) ◽

pp. 37

Author(s):

Elsera Br Tarigan ◽

Edi Wardiana ◽

Handi Supriadi

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Storage Period ◽

Fat Content ◽

Test Method ◽

Life Test ◽

Coffee Plantations ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type which consisted of 3 types: thick alumunium foil 65m (AF65), thick alumunium foil 130m (AF130), and thick lamination 114m (L144). The second factor was the storage temperature which consisted of 3 levels: 25 oC, 35 oC, and 45 oC, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45 oC whereas coffee in AF65 packaging is ideally at 25 oC.

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