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.

scholarly journals PENAMBAHAN GIBERALIN (GA3) DAN SUHU DINGIN TERHADAP MASA SIMPAN BUNGA GLADIOL DALAM KEMASAN PLASTIK

EUGENIA ◽  
2011 ◽  
Vol 17 (3) ◽  
Author(s):  
Ireine A. Longdong ◽  
Lady Lengkey ◽  
Stella Kairupan
Keyword(s):  
Shelf Life ◽  
Immersion Time ◽  
Storage Temperature ◽  
Co2 Production ◽  
Cold Temperatures ◽  
Plastic Packaging ◽  
The Right ◽  
Descriptive Method

ABSTRACT   This study aimed to obtain the concentration and duration of immersion Giberalin type GA 3 the most effective way to extend the shelf life of gladiolus flowers, and to get the type of packaging and the right temperature in prolonging the shelf life of gladiolus flowers to prolong shelf life. Descriptive method was used in two experiments. The first experiment was  GA3 concentration and immersion time on the shelf life of gladiolus flowers. The second experiment was  the type of packaging and cold temperatures on the shelf life of gladiolus flowers.  The result of first experiment showed that  gladiolus flowers  soaked at a concentration of 250 ppm GA3 and 1 hour immersion time gives had the lowest value. CO2 production was ranged from mlCO2/kg.hours 18:43  to 33.30 mlCO2/kg.hours. Severe shrinkage rates in day two ,four and six were    27.92%, 36.31% and 40.27% respectively. The degree of gladiolus flowers bloom in the day two was  42.85%  and degree of  on day four was 33.63%. The results of second experiment showed that gladiolus flowers packed in polypropylene plastic storage temperature of 50C for 12 days resulted  the lowest value. CO2 production were ranged from 8.68 mlCO2/kg.hours - 15:10 mlCO2/kg.hours. The severe shrinkage in first  day was  1 27.29%. The degree of blooming in the 8 th day was  9.63%. Degree of wilting during 12 days storage was  0%. Keywords: Flowers gladiolus, Giberalin, cold temperatures, shelf life, plastic packaging

scholarly journals Perubahan Atribut Mutu dan Umur Simpan Beberapa Jenis Cabai Pada Berbagai Kemasan dan Suhu Penyimpanan (The Quality Atribute Change and Shelf Life of Several Types of Chili on Various Packaging and Storage Temperature)

2019 ◽  
Vol 29 (1) ◽  
pp. 111
Author(s):  
Darkam Musaddad ◽  
Suwarni Tri Rahayu ◽  
Poetry Sari Levianny
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Quality Attributes ◽  
Rate Of Change ◽  
Cold Temperatures ◽  
Rate Of Decline ◽  
And Storage ◽  
Positive Effect

<p>Kemunduran mutu cabai segar setelah dipanen dipengaruhi oleh faktor lingkungan. Pengemasan dan penyimpanan suhu dingin merupakan bagian dari upaya untuk menekan kemunduran mutu. Tujuan penelitian untuk mengetahui laju rata-rata perubahan atribut mutu dan umur simpan beberapa jenis cabai pada berbagai kemasan dan suhu penyimpanan. Rancangan yang digunakan, yaitu rancangan acak kelompok pola faktorial dengan tiga faktor perlakuan dan tiga ulangan. Faktor pertama, yaitu tiga jenis cabai : (a1) cabai merah besar, (a2) cabai merah keriting, dan (a3) cabai rawit. Faktor kedua, dua suhu penyimpanan (b1) suhu kamar (20±3oC dan (b2) suhu dingin (10±1oC). Faktor ketiga, tiga jenis kemasan, yaitu (c1) baki styrofoam tanpa bungkus, (c2) baki styrofoam dibungkus plastik stretch film, dan (c3) baki styrofoam dibungkus plastik PE 0,03 mm berperforasi. Peubah yang diamati meliputi susut bobot, kadar air, kekerasan, kesegaran, vitamin C, dan umur simpan. Secara umum untuk semua jenis cabai dan jenis pengemas, penyimpanan di suhu dingin dapat menekan laju rata-rata perubahan atribut mutu sekaligus memperpanjang umur simpan sekitar 2,5–3 kali lipat dibandingkan suhu kamar. Pengemasan dengan styrofoam yang dibungkus plastik stretch film (c2) memberikan efek positif terhadap penekanan laju rata-rata perubahan atribut mutu dan umur simpan semua jenis cabai pada penyimpanan di suhu dingin, yaitu masing-masing 25 hari untuk cabai merah besar, 24 hari untuk cabai merah keriting, dan 18 hari untuk cabai rawit. Implikasi dari hasil penelitian ini adalah bahwa penyimpanan di suhu dingin dengan menggunakan pengemasan styrofoam dibungkus plastik stretch film dapat menekan laju rata-rata kemunduran mutu semua jenis cabai.</p><p><strong>Keywords</strong></p><p>Cabai; Mutu; Umur simpan; Suhu; Kemasan</p><p><strong>Abstract</strong></p><p>The deterioration in the quality of fresh chili after harvesting is influenced by environmental factors. Low temperature packaging and storage are part of effective efforts to reduce quality deterioration. The objective of this research was to obtain the rate of quality attribute change and shelf life of several kinds of chili on various packaging and storage temperature. The experiment was conducted using randomized block in a factorial design with three factors and three replications. The first factor was three type of chili: (a1) red hot chili, (a2) curly chili, and (a3) cayenne pepper. The second factor was two types of storage temperature: (b1) room there temperature (20±3°C) and (b2) cold temperature (10±1oC). The third factor was three types of packaging: (c1) styrofoam trays without wrapping, (c2) styrofoam trays with stretch film , and (c3) styrofoam trays with perforated PE plastic 0.03 mm. The variables observed included weight loss, moisture content, hardness, vitamin C, freshness, and shelf life. Generally, for all kinds of chili and types of packaging, storage in cold temperatures can slow the rate of change of the quality attributes while extending shelf life of about 2.5–3 times higher than room temperature. Packing with styrofoam stretch filmed in plastic stretch film (c2) has a positive effect on suppression rate of quality attributes change and shelf life of all kinds of chili on storage at cold temperatures, respectively 25 days for red hot chili, 24 days for curly chili, and 18 days for cayenne pepper. This research implied that storage at low temperatures using styrofoam packaging stretch filmed in plastic stretch film can reduce the rate of decline in the quality of all types of chili.</p>

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

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

<p><em>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 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, 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<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Huynh Nguyen Duy Bao ◽  
Sigurjón Arason ◽  
Kristín Anna Þórarinsdóttir
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Salvelinus Alpinus ◽  
Arctic Charr ◽  
Negative Effects ◽  
Dry Ice ◽  
Fish Flesh ◽  
Microbial Analysis ◽  
And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

scholarly journals Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

2007 ◽  
Vol 70 (10) ◽  
pp. 2297-2305 ◽  
Author(s):  
L. A. MELLEFONT ◽  
T. ROSS
Keyword(s):  
Listeria Monocytogenes ◽  
Organic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Acid Salt ◽  
Potassium Lactate ◽  
Sodium Diacetate ◽  
Potential Inhibitors ◽  
And Storage

Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate–sodium diacetate blend (PURASAL Opti.Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (101 or 103 CFU g−1) and storage temperature (4 or 8°C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4°C) and even under abusive temperature conditions (i.e., 8°C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by 1,000-fold after 20 days at 8°C and 10-fold after 42 days at 4°C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.

Shelf Life Prediction Modeling of Vacuum-Packaged Scallops on the Kinetics of Total Volatile Base Nitrogen

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Li Weiqing ◽  
Wang Jie ◽  
Sun Jianfeng ◽  
Li Weishuo ◽  
Wang Yajiao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Mathematic Model ◽  
Time Profile ◽  
Total Volatile ◽  
Shelf Life Prediction ◽  
Seafood Industry ◽  
Cultivated Species ◽  
Hedonic Scale ◽  
And Storage

Argopecten irradians is one of the cultivated species of seafood in China. Frozen, dried, and vacuum-packaged scallops are the main processed forms of this species. Due to their high moisture content, vacuum-packaged scallops are perishable during storage; thus, accurately predicting shelf life according to the storage environment is particularly important for the seafood industry. Vacuum-packaged instant scallops stored at 20, 25, 30, 35, and 40 °C were used in the current study. Total volatile base nitrogen (TVB-N), pH, water activity, color, hardness, and microbiological composition were ascertained during storage. Based on the 10-point hedonic scale, the shelf lives of instant scallops stored at 20, 25, 30, 35, and 40 °C were 96, 78, 60, 42, and 32 days, respectively. Using the Arrhenius equation, a mathematic model based on storage temperature, TVB-N, and storage time was established. The Ea and k0 values were 51 kJ/mol and 3.96 × 106. The model can be used to predict the shelf life for any given temperature-time profile.

DEVELOPMENT OF DAMAGE IN THE BUDS DURING STORAGE OF IRRADIATED ONIONS

1972 ◽  
Vol 52 (5) ◽  
pp. 817-826 ◽  
Author(s):  
NAOMI TEMKIN-GORODEISKI ◽  
R. S. KAHAN ◽  
R. PADOVA
Keyword(s):  
Radiation Dose ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Storage Temperature ◽  
Low Doses ◽  
Ambient Temperatures ◽  
Dormancy Period ◽  
Growth Differences ◽  
Effects Of Radiation ◽  
And Storage

Darkening of onion buds due to irradiation was investigated during three seasons on three cultivars of onion, Riverside, Egyptian, and Grano. The effects of radiation dose (0.7–80 krads), delay in irradiation after harvest, and storage temperature were studied. No darkening occurred during storage of up to 8 months at 0 C, though slight darkening sometimes appeared during subsequent shelf life. At ambient temperatures (10–30 C) three types of radiation damage were found. The onset of darkening occurred not earlier than 2 months after irradiation. With all doses above 1.0 krad there was 100% incidence of darkening after about 5 months storage at ambient temperature. The intensity of darkening increased with length of storage. Very low doses (0.7–1.0 krad) did not prevent sprouting but caused slight darkening. Doses between 2 and 80 krads completely inhibited external sprouting; however, if delayed till 3 months postharvest, these doses failed to prevent sprouting, but did cause severe darkening, which was not dependent on the dose. There was no correlation between the delay in irradiation after harvest and the intensity or incidence of darkening. The length of the dormancy period varied in different years, apparently as a result of different conditions prevailing during crop growth. Differences in the intensity of darkening in different years seem to be connected with this phenomenon.

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