Postharvest behaviour and quality changes of green pods of cowpea (Vigna unguiculata ssp. unguiculata) in relation to storage temperature and plastic packaging

2019 ◽  
pp. 601-608
Author(s):  
S. Bempi ◽  
D. Makrogianni ◽  
A. Tsekouras ◽  
G. Ntatsi ◽  
D. Savvas ◽  
...  
Keyword(s):  
Vigna Unguiculata ◽  
Storage Temperature ◽  
Quality Changes ◽  
Plastic Packaging

Quality Changes of Salted Chinese Cabbages with Electrolyzed Water Washing and a Low Storage Temperature

2013 ◽  
Vol 42 (4) ◽  
pp. 615-620 ◽  
Author(s):  
Seong Soon Park ◽  
Jung Min Sung ◽  
Jin Woong Jeong ◽  
Kee Jai Park ◽  
Jeong Ho Lim
Keyword(s):  
Storage Temperature ◽  
Quality Changes ◽  
Electrolyzed Water ◽  
Water Washing

Storage temperature and quality changes of natto

2021 ◽  
Vol 27 (3) ◽  
pp. 497-504
Author(s):  
Yuji Kubo ◽  
Tomotsugu Noguchi ◽  
Keitarou Kimura
Keyword(s):  
Storage Temperature ◽  
Quality Changes

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

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.

The Effect of Packaging and Storage Temperature on Quality Changes of ‘White Dadagi’ Cucumber

2021 ◽  
Vol 27 (2) ◽  
pp. 115-121
Author(s):  
Jung-Soo Lee ◽  
◽  
Gibin Kim ◽  
Hayeon Kim ◽  
DaHye Jeong ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Quality Changes ◽  
And Storage

Quality changes and shelf life prediction of cooked cured ham stored at different temperatures

2021 ◽  
Author(s):  
Miao Ran ◽  
Laping He ◽  
Cuiqin Li ◽  
Qiujin Zhu ◽  
Xuefeng Zeng
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Storage Temperature ◽  
Back Propagation ◽  
Plate Count ◽  
Quality Changes ◽  
Ann Model ◽  
Shelf Life Prediction ◽  
Different Temperatures ◽  
Aerobic Plate Count

Cooked cured ham is a ready-to-eat food that is popular among consumers. Stored temperature has a key effect on the quality and shelf life of ham. In this work, the quality changes and shelf life prediction of cooked cured ham stored at different temperatures were investigated. Sensory evaluation, physical and chemical indicators, and aerobic plate count were determined. Results showed that high storage temperature of cooked ham accelerates quality deterioration. Partial least squares (PLS) regression analysis based on the variable importance for projection (VIP) identified nine important variables for predicting the shelf life of cooked cured ham. Compared with either PLS or back-propagation artificial neural network (BP-ANN), the hybrid PLS–BP-ANN model better predicts the shelf life of cooked cured ham using the nine important variables. This study provides a theoretical basis and data support for the quality control of cooked cured ham and a new idea for research on the shelf life prediction of cooked cured ham.

Microbiological and Sensory Quality Changes in Unwrapped and Wrapped Sliced Watermelon

1988 ◽  
Vol 51 (7) ◽  
pp. 531-533 ◽  
Author(s):  
S. D. ABBEY ◽  
E. K. HEATON ◽  
D. A. GOLDEN ◽  
L. R. BEUCHAT
Keyword(s):  
Escherichia Coli ◽  
Sensory Quality ◽  
Structural Integrity ◽  
Storage Temperature ◽  
Objective Measurement ◽  
Quality Changes ◽  
Subjective Ratings ◽  
Temperature Growth ◽  
Sensory Qualities

Experiments were done to determine the major genera and groups of microflora which grow on unwrapped and wrapped slices of watermelon stored at 5 and 25°C for up to 8 d. Changes in sensory qualities of stored watermelon were also monitored. Pseudomonas, Escherichia coli, Enterobacter and micrococci comprised the predominant microflora, regardless of storage temperature. Growth was slower on wrapped watermelon than on unwrapped watermelon. Subjective ratings for color, aroma, appearance, flavor and texture of unwrapped watermelon stored at 5°C decreased more rapidly than ratings for wrapped slices. Results from objective measurements of color suggested that dulling and darkening was most rapid on the surface of unwrapped watermelon, and this was attributed to more rapid oxidation of pigments when exposed to air. Objective measurement of firmness showed that wrapped watermelon retained structural integrity for a longer time than unwrapped watermelon; however, subjective ratings for texture were not correlated with these values, indicating that texture is less critical than color and flavor when overall judgments are made on sensory quality of stored watermelon.

scholarly journals Preservations, packaging materials and temperatures affected on quality changes of ready-to-eat bamboo shoot during storage

2021 ◽  
Vol 302 ◽  
pp. 02004
Author(s):  
Ratchanee Charoen ◽  
Plengsuree Thiengnoi ◽  
Regine Schoenlechner ◽  
Sutee Wangtueai
Keyword(s):  
Weight Loss ◽  
Citric Acid ◽  
Sodium Benzoate ◽  
Storage Temperature ◽  
Storage Period ◽  
Quality Changes ◽  
Bamboo Shoot ◽  
Weight Loss Percentage ◽  
Quality Aspects ◽  
Sensory Qualities

The influences of preservatives types (sodium benzoate and citric acid), storage temperatures (-10, 4 and 25 degrees Celsius) and container types (low-density polyethylene; LDPE and laminate nylon) on quality changes (physical, microbiological and sensory) of ready-to-eat trimmed and sliced bamboo shoot (slice shape) during storage were investigated. The ready-to-eat bamboo shoot treated with citric acid had good color and microbial stabilities than the control (without the preservatives) and the treated with sodium benzoate at 4th week of storage period. However, the weight loss percentage of the sodium benzoate treatment was lower than the citric acid treatment and the control. At 4 degrees Celsius of storage temperature, the bamboo shoot had the lowest of weight loss percentage compared to other treatments, which the qualities of bamboo shoot at 14 days of storage in this temperature showed an acceptable of weight loss, color, microbial and sensory qualities and could be stored up to 21 days before spoilage. While the storage at 25 degrees Celsius, the bamboo shoot had a shelf life for 7 days. The storage of bamboo shoot in 60 micron LDPE bag was comparable to the laminate nylon bag in term of all quality aspects.

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