scholarly journals The Effect of Packaging Technique and Types of Packaging on the Quality and Shelf Life of Yellow Seasoned Pindang Fish

2019 ◽  
Vol 22 (3) ◽  
pp. 464-475
Author(s):  
Imam Budi Mulyawan ◽  
Baiq Rien Handayani ◽  
Bambang Dipokusumo ◽  
Wiharyani Werdiningsih ◽  
Astri Iga Siska
Keyword(s):  
Shelf Life ◽  
Color Change ◽  
Block Design ◽  
Gas Formation ◽  
Randomized Block Design ◽  
Ambient Storage ◽  
L Value ◽  
Growth Of Fungi ◽  
Quality And Shelf Life ◽  
Packaging Technique

Yellow seasoned pindang fish is one of East Lombok special pindang products made of tamarind and turmeric, yet their shelf life is short. The aim of this research was to determine the effect of technique and types of packaging on the quality and shelf-life of yellow seasoned pindang fish. The method used was experimental method with completely randomized block design of 2 factors: packaging technique (vacuum and non vacuum) and packaging types (Polyprophylene (PP), Polyethylene (PE), and Alumunium Polyprophylene (Al-PP). Parameters observed were chemical (pH and water content), physical (value of L and 0Hue), microbial (total microbes and fungi) and shelf-life (fungi, gas formation and color change). The results showed that the technique and packaging types had a significant effect on the pH of the pindang at the 7th day.Packaging technique affected pH and L value at 7th and 14th day, while the moisture content and 0Hue differed markedly only on the 7th day. Packing types affected the pH at 7th and 14th. Vacuum packaging with Polyprophylene (PP) resulted in the lowest total microbials during storage, while the total fungus in all treatments were undetectable. Combination of vacuum packing with PP is recommended as the best treatment to produce yellow seasoned pindang fish, maintaining pH and moisture, preventing growth of fungi and microbes, as well as extending the shelf life up to the 7th day at ambient storage.

scholarly journals KAJIAN MUTU ORGANOLEPTIK DAN DAYA SIMPAN PINDANG TONGKOL DENGAN PERLAKUAN JENIS AIR DAN LAMA PENGUKUSAN

Pro Food ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 194
Author(s):  
Baiq Rien Handayani ◽  
Bambang Dipo Kusumo ◽  
Wiharyani Werdiningsih ◽  
Tri Isti Rahayu ◽  
Hariani Hariani
Keyword(s):  
Shelf Life ◽  
Fresh Water ◽  
Sensory Quality ◽  
Block Design ◽  
Water Type ◽  
Randomized Block Design ◽  
Two Factors ◽  
Influence Of Water ◽  
Sensory Reception ◽  
Quality And Shelf Life

The objective of this study was to determine the influence of water type and the length of steam on sensory quality and shelf life of steamed tuna, so it is expected that the resulting output can be useful for the processing of coastal fish with limited fresh water. This research uses Randomized Block Design with 2 (two) factors ie water type (freshwater and seawater of Tanjung Luar) and steam duration (15, 30, 45, 60 and 75 minutes). Each treatment was replicated 3 times to obtain 30 experimental units. The parameters observed were sensory quality which included hedonic and  scoring test with consisted of color,  flavor, texture and aroma as well as shelf life of steamed tuna. The results of sensory observation were analyzed by diversity analysis at 5% real level by using Friedman Two Anova and the real difference was tested further with Wilcoxon Match Pairs Test. The steamed tuna sustainability was observed visually by looking at the growth of the fungus. The results showed that the use of water type (seawater and fresh water) and the duration of steaming influence the sensory quality and shelf life of steamed tuna. The use of seawater with steaming for 45 minutes produces steamed tuna with the best sensory reception with favored color characteristics (brownish white), favored scent (a rather strong pindang aroma) with a preferred flavor (a slightly stronger and slightly salty flavored pindang) It has a preferred texture (padded) with 72 hours of storage at room temperature. Key words: sensory, shelf life, steaming, tuna, water   ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh jenis air dan lama pengukusan terhadap mutu organoleptik dan daya simpan pindang ikan tongkol, sehingga diharapkan keluaran yang dihasilkan dapat bermanfaat bagi pengolahan ikan daerah pesisir dengan keterbatasan air tawar. Penelitian ini menggunakan Rancangan Acak Kelompok dengan 2 (dua) faktor yaitu jenis air (air tawar dan air laut Tanjung Luar) dan lama pengukusan (15, 30, 45, 60 dan 75 menit). Masing-masing perlakuan diulang 3 kali sehingga diperoleh 30 unit percobaan. Parameter yang diamati adalah mutu organoleptik yang meliputi uji hedonik dan uji skoring warna, rasa, tekstur dan aroma serta daya simpan pindang tongkol. Data hasil pengamatan organoleptik dianalisa dengan analisis keragaman pada taraf nyata 5% dengan menggunakan Friedman Two Anova dan perbedaan nyata diuji lanjut dengan Wilcoxon Match Pairs Test. Daya simpan tongkol diamati secara visual dengan melihat pertumbuhan jamur. Hasil penelitian memperlihatkan bahwa penggunaan jenis air (air laut dan air tawar) dan lama pengukusan berpengaruh terhadap mutu organoleptik dan daya simpan pindang ikan tongkol. Penggunaan air laut dari Tanjung Luar dengan pengukusan selama 45 menit menghasilkan tongkol dengan penerimaan organoleptik terbaik dengan karakteristik warna disukai (putih kecoklatan), aroma disukai (aroma pindang agak kuat) dengan rasa disukai (rasa khas pindang agak kuat dan terasa agak asin), selain itu memiliki tektur yang disukai (empuk) dengan lama penyimpanan 72 jam pada suhu ruang. Kata kunci: air, daya simpan, organoleptik pengukusan, tongkol

scholarly journals Effects of different soil amendments and age of transplant on the post-harvest quality and shelf life of sweet pepper (Capsicum annuum) fruits

2021 ◽  
Vol 45 (1) ◽  
Author(s):  
Isaac Addo ◽  
Kwadwo Gyasi Santo ◽  
Abdul Aziz Khalid ◽  
Emmanuel Ackah
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Block Design ◽  
Poultry Manure ◽  
Storage Period ◽  
Sweet Pepper ◽  
Fruit Weight ◽  
Post Harvest ◽  
Significant Difference ◽  
Quality And Shelf Life

Abstract Background Two separate experiments were conducted in the minor season from September to November, 2019 and major season from March to May, 2020 to determining the type of soil amendment and transplanting age that can best improve the post-harvest quality and shelf life of sweet pepper fruits at Benso oil palm plantation of Adum Banso Estate in the Mpohor District of the Western Region of Ghana. The experiments were conducted as a 4 × 2 factorial, arranged in a Randomized Complete Block Design. Four fertilizer treatments including no fertilizer (control), 10 tons/ha of poultry manure, 300 kg/ha of NPK 15-15-15 and 5 t/ha of poultry manure + 150 kg/ha of NPK 15-15-15 and two ages of transplants including 6-week-old seedlings and 7-week-old seedlings were applied during the cultivation periods and were later evaluated of their effects on the post-harvest quality and shelf life of harvested fruits after a two-weeks storage period. Data collected on weight loss, shrinkage, decayed fruits and shelf life of harvested fruits were subjected to analysis of variance using the Genstat Statistical package. The least significant difference criterion was used to separate treatment means at 5% probability. Results Post-harvest qualities of sweet pepper fruits were not significantly influenced by age of transplant throughout the study. Fertilizer application generally increased percentage fruit weight loss, fruit shrinkage, fruit decay and reduced shelf life of sweet pepper fruits in the major season. Sole application of poultry manure mostly enhanced post-harvest quality of sweet pepper fruits in the minor rainy season, but fruit shelf life was improved if no fertilizer was applied. Application of a combination of poultry manure and NPK 15-15-15 to 6-week-old transplants gave relatively low fruit weight loss and shrinkage values. Generally, fruit quality and shelf life were enhanced in 6-week-old transplants treated with no fertilizer. Conclusions The use of poultry manure alone should be encouraged to probably increase yield while improving the quality and shelf life of harvested sweet pepper fruits. Transplanting of 6-week-old seedlings is also encouraged for quality harvested fruits and extended shelf life.

scholarly journals Hydrocooling on postharvest conservation of butter lettuce

2015 ◽  
Vol 33 (3) ◽  
pp. 383-387 ◽  
Author(s):  
Christiane FM França ◽  
Welington S Ribeiro ◽  
Fernanda C Silva ◽  
Lucas C Costa ◽  
Elizanilda R Rêgo ◽  
...  
Keyword(s):  
Water Balance ◽  
Shelf Life ◽  
Chlorophyll Content ◽  
Reducing Sugars ◽  
Block Design ◽  
Soluble Sugars ◽  
Total Soluble Sugars ◽  
Randomized Block Design ◽  
Relative Water ◽  
Cold Chamber

Lettuce is a vegetable highly susceptible to water loss, which reduces its shelf life and increases the final cost to the consumer. The aim of this study was to evaluate the effects of hydrocooling on the postharvest shelf life of butter lettuce 'Vitória de Santo Antão'. The lettuce heads, after selection, were subjected to the following treatments: T1= hydrocooling followed by storage at 5°C in the cold chamber; T2= storage in the cold chamber at 5°C without hydrocooling; T3= hydrocooling followed by storage at 22°C and T4= storage at 22°C without hydrocooling. We determined the shelf life, leaves mass loss, chlorophyll content, relative water content, total soluble sugars content, reducing sugars, non-reducing sugars and starch. The data were analyzed in split plot in a randomized block design with four replications. The hydrocooling was effective in slowing down the visual wilting of the leaves at 5 and 22°C, extending the shelf life. The hydrocooling combined with storage at 5°C maintained the leaves water balance, keeping them hydrated during storage, causing an increase of 20% in the marketing of the product, from 5 days in lettuces without hydrocooling, to 6 days when these were subjected to hydrocooling. No effect of hydrocooling in the chlorophyll content, total soluble sugars, reducing sugars, non-reducing sugars and starch of leaves was observed in any of the storage temperatures. The hydrocooling at 4°C during 5 minutes, followed by storage at 5°C is an effective technique to maintain the leaves water balance, promoting longer shelf life.

scholarly journals EFFECTS OF POSTHARVEST STORAGE AND GENOTYPE ON QUALITY AND SHELF LIFE OF FRESH SOUTHERNPEAS [VIGNA UNGUICULATA (L.) WALP.]

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 516D-517
Author(s):  
Justin Butcher ◽  
Teddy Morelock
Keyword(s):  
Shelf Life ◽  
Block Design ◽  
Ambient Air ◽  
Hot Water ◽  
University Of Arkansas ◽  
Environmental Condition ◽  
Postharvest Storage ◽  
Randomized Block Design ◽  
The University ◽  
Extension Center

Postharvest storage of southernpeas is crucial in the production process. Governed by consumer demands, farmers strive for a product that is high in quality and freshness, and has an appropriate texture and appealing color. Improper storage of southernpeas results in their premature deterioration, lack of acceptance, and possible loss of profit. Therefore, an appropriate storage facility and temperature should be devised that will benefit both farmer and consumer. In an effort to prevent potential losses of southernpeas, a study was conducted to determine the best environmental condition at which to store and to potentially extend shelf life. In 2004, two experiments were conducted on the University of Arkansas Agriculture Research and Extension Center, Fayetteville, Ark., to determine the best genotype and storage environmental condition to maintain a quality marketable prod-uct. In the first experiment, a screening of 23 southernpea genotypes was conducted from single plots to determine which genotypes could maintain their appearance the longest in a refrigerated environment. In the second experiment, two separate plantings were made of five southernpea genotypes in a randomized block design in two separate fields. Upon maturity, 12 mature green pods of each genotype were subjected to a sweated and unsweated treatment. After shelling, seeds were subjected to one of three different environmental conditions: cool regime, room temperature, and ambient air, evaluating each on the basis of changes in physical appearance; a hot water dip treatment was also examined. A refrigerated environment at or near 37 to 41 °F was the best environment to store southernpeas for nearly 2 weeks. The sweated treatment also aided in the shelling process and appeared to maintain the appearance of each genotype longer.

scholarly journals Standardization of Recipe of Barbados Cherry Pickle

2020 ◽  
pp. 43-50
Author(s):  
Arghya Mani ◽  
Venkata Satish Kuchi ◽  
Surajit Mitra ◽  
A. K. Banik ◽  
Ivi Chakraborty ◽  
...  
Keyword(s):  
Vitamin C ◽  
Block Design ◽  
Plate Count ◽  
Commercial Preparation ◽  
Overall Acceptability ◽  
Randomized Block Design ◽  
Ambient Storage ◽  
Organoleptic Property ◽  
Good Flavour

Aim: Barbados cherry is a fruit with magical amount of Vitamin C in it. But the main problem with the fruit is a very low ambient storage life of just 1-2 days. After which the fruit start decaying. Even the loss in nutrients and phytochemicals commence 4-5 hours after harvest. Hence there is a need to preserve the fruit for availing long term benefits of the fruit. Among all processed product, pickling is a very important and stable method of preservation. Design: Completely Randomized Block Design. Methodology: Till now recipe standardization of Barbados cherry pickle is not yet                  documented. In our products prepared with 4 recipee, 2 each with pickling in oil and pickling in water. Results: The oil picked fruits were having highest amount of vitamin C was retained in Recipe 2 (T2) and Recipe 1 (T1) even after 6 months of storage. Total plate count after 6th month of storage was also low in Recipe 2 (T2) and Recipe 1 (T1). In terms of organoleptic property the best pickle with good flavour, remarkable taste, outstanding texture, brilliant consistency and high overall acceptability was in Recipe 2 (T2) and Recipe 1 (T1). Conclusion: Hence Recipe 2 (T2) can be successfully used for commercial preparation of Barbados cherry pickle.

scholarly journals Evaluasi Karakter Hortikultura Galur Cabai Hias IPB di Kebun Percobaan Leuwikopo

2015 ◽  
Vol 6 (2) ◽  
pp. 116
Author(s):  
Alvianti Yaufa Desita ◽  
Dewi Sukma ◽  
Muhammad Syukur
Keyword(s):  
Plant Height ◽  
Color Change ◽  
Block Design ◽  
Harvest Time ◽  
Higher Plant ◽  
Quantitative Characters ◽  
Randomized Block Design ◽  
Qualitative Characters ◽  
And Control ◽  
Fruit Diameter

<p>ABSTRACT</p><p>The objective of this research was  to evaluate some vegetative and generative characters of the new IPB ornamental pepper lines. The experiment  was conducted at IPB,  Leuwikopo, Dramaga, Bogor  in  January  to  July  2014. The ornamental  pepper  lines  Seroja,  Ungaran,  and  cultivarsExplosive,  Numex, and Bara  were evaluated.  The design  used  was  a completely randomized block design  with  four  replications.  There  were  significant  differences  for all quantitative  characters among  the  observed  new  lines  of  ornamental pepper.  Ungara  had  higher  plant  height,  stem diameter,  weight  per  fruit, fruit  diameter,  and  flesh  thickness  than  control.  Seroja  had earlierflowering  time  and  harvest  time  than  control.  The  qualitative characters  were  not  significantly different among Seroja, Ungara, and control. Shortened internode and color change during ripening could be used to identity the observed newlines.</p><p>Keywords: ornamental pepper, generative, vegetative</p><p> </p><p>ABSTRAK</p><p>Penelitian bertujuan untuk mengevaluasi beberapa sifat vegetatif dan generatif dari galur cabai hias baru IPB. Penelitian dilaksanakan di Kebun Percobaan Leuwikopo, Dramaga, Bogor pada bulan Januari hingga Juli 2014. Bahan tanam yang digunakan adalah dua galur cabai hias IPB yaitu Seroja dan  Ungara  serta tiga  varietas  pembanding  yaitu  Explosive,  Numex,  dan  Bara. Penelitian menggunakan Rancangan Kelompok Lengkap Teracak (RKLT) dengan 4 ulangan. Hasil penelitian menunjukkan galur-galur yang diuji memiliki perbedaan pada semua  karakter kuantitatif yang diuji. Galur Ungara memiliki keunggulan pada karakter tinggi tanaman, diameter batang, bobot per buah, diameter  buah,  dan  ketebalan  kulit  buah.  Galur  Seroja  memiliki keunggulan  pada  karakter  umur berbunga  dan  umur  panen  buah. Karakter-karakter  kualitatif  antara  galur-galur  yang  diuji  tidak menunjukkan banyak perbedaan dengan pembandingnya. Karakter kualitatif yang dapat mencirikan masing-masing galur dapat dilihat dari karakter pemendekan ruas dan perubahan warna buah.</p><p>Kata kunci: cabai hias, generatif, vegetatif</p>

scholarly journals UMUR SIMPAN KOPI LENGKUAS INSTAN MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) DENGAN PENDEKATAN PERSAMAAN ARRHENIUS

BUANA SAINS ◽  
2020 ◽  
Vol 19 (2) ◽  
pp. 31
Author(s):  
Ratih Yuniastri ◽  
Ismawati Ismawati ◽  
Dyah Ayu Fajarianingtyas
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Storage Temperature ◽  
Block Design ◽  
Initial Water Content ◽  
Content Increase ◽  
Life Testing ◽  
Initial Water ◽  
Randomized Block Design ◽  
Processed Products

Galangal is one of the herbaceous plants that thrive in the Sumenep area and has been utilized by one of the Agro-industries in this area to become an instant galangal coffee product. Galangal processed products are one way to extend the shelf life of galangal. A decrease in quality during product storage can have an impact on the shelf of the product. To provide food safety guarantees for consumers and to support the creation of food independence, information about the shelf life of this product needs to be included. This research is to estimate the shelf life of instant galangal coffee products using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius approach, using a randomized block design (RBD). An increase in color and water content of instant galangal coffee indicates a decrease in product quality during the storage process. The parameter used to estimate the shelf life of products based on research results is water content. The initial water content of 5,237% with a critical water content of 18,67% and based on the Arrhenius equation the rate of water content increase was K = 656,94.e-3150,7(1/T). The shelf life of the instant galangal coffe product under study was 671 days at storage temperature 30oC; 411 days at 45oC: and 352 days at 50oC wit RH condition maintained at 70%.

scholarly journals Impact of Integrated Nutrient Management on Growth, Yield and Shelf Life of Tomato (Solanum lycopersicum) cv. Pusa Ruby

2021 ◽  
Vol 9 (4) ◽  
pp. 152-157
Author(s):  
Bronica Victor ◽  
Keyword(s):  
Shelf Life ◽  
Solanum Lycopersicum ◽  
Vegetative Growth ◽  
Nutrient Management ◽  
Block Design ◽  
Winter Season ◽  
Growth Yield ◽  
Integrated Nutrient Management ◽  
Rabi Season ◽  
Randomized Block Design

The experiment entitled “Impact of integrated nutrient management on growth, yield and shelf life of Tomato (Solanum lycopersicum) cv. Pusa Ruby” was conducted during Rabi season of the year 2020-2021 on experimental farm of Department of Horticulture, AKS University, Satna (M.P.). The experiment was laid out in a randomized block design with three replicated 13 treatments viz., T1: Control, T2: Pseudomonas (50%) + NPK (50%), T3: Azotobacter (50%) + NPK (50%), T4: Azospirillium (50%) + NPK (50%), T5: Pseudomonas (25%) + Azotobactor (25%) + NPK(50%), T6: Pseudomonas (25%) + Azospirillium (25%) +NPK(50%), T7: Azotobator (25%) + Azospirillium (25%) + NPK(50%), T8: Pseudomonas (50%) + Azosirillium (25%) + NPK (50%), T9: Pseudomonas (50%) + Azotobactor (25%) + NPK (50%), T10: Azotobactor (50%) + Azospirillium (25%) + NPK (50%), T11: Azotobactor (50%) + Pseudomonas (25%) + NPK (50%), T12: Azospirillium (50%) + Azotobactor (25%) + NPK (50%), T13: Azospirillium (50%) + Pseudomonas (25%) + NPK (50%). The results reveal that increase in Composts level had significant response on vegetative growth yield and shelf life of Tomato. The treatment the T13-Azospirillium (50%) + Pseudomonas (25%) + NPK (50%) was found superior in growth yield with quality corrector. In this investigation the treatment T13-Azospirillium (50%) + Pseudomonas (25%) + NPK (50%) was found suitable for cultivation in winter season for better yield (29.76 t/ha) and maximum shelf life (9.93 days).

Effects of Cattle Manure on the Growth, Yield, Quality and Shelf Life of Beetroot (Beta vulgaris L. cv. Detroit Dark Red)

2020 ◽  
pp. 93-104
Author(s):  
Vusumuzi C. Dlamini ◽  
Kwanele A. Nxumalo ◽  
Michael T. Masarirambi ◽  
Paul K. Wahome ◽  
Tajudeen O. Oseni ◽  
...  
Keyword(s):  
Shelf Life ◽  
Beta Vulgaris ◽  
Growth Parameters ◽  
Block Design ◽  
Growth Yield ◽  
Organic Production ◽  
Cattle Manure ◽  
Marketable Yield ◽  
Yield Quality ◽  
Quality And Shelf Life

Beetroot (Beta vulgaris L.) is one of the widely and popularly used salad vegetable in the Kingdom of Eswatini: However, there is scarcity of information pertaining to its organic production. A field study laid out in a Randomised Complete Block Design (RCBD) was conducted at the Horticulture Farm, Faculty of Agriculture, Luyengo Campus, at the University of Eswatini to determine the effects of cattle manure on growth, yield, quality and shelf-life of beetroot. Five treatments were applied in this experiment, and included cattle manure applied at 20, 40, 60, and 80 t/ha and a control of inorganic fertilizer, NPK [2:3:2 (22)] applied at 100 kg/ha as basal dressing and limestone ammonium nitrate (LAN) (28) applied at 80 kg as a top dressing. The treatments were replicated four times. The results obtained showed that beetroot grown under the application rate of 80 t/ha exhibited higher values in plant height (32.5 cm), number of leaves (9), leaf area (206 cm2), root diameter (5.1 cm), root length (11.7 cm), root fresh mass/plant (10.8 g), root dry mass/plant (9.2 g), marketable yield/plant (9.2 g) and quality [(aroma (33.5%), flavour (34%), texture (35%)] of the edible part. Plants supplied with 20 t/ha of cattle manure and inorganic fertiliser (control) gave the lowest vegetative growth parameters, quality parameters and marketable yield.

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