Effect of Packaging Material, Storage Conditions and Storage Period on Seed Quality Parameters of Sesame (Sesamum indicum L.)

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

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The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

“Agriculture for Life Life for Agriculture” Conference Proceedings ◽

10.2478/alife-2018-0039 ◽

2018 ◽

Vol 1 (1) ◽

pp. 260-267

Author(s):

Ioana Bezdadea-Catuneanu ◽

Liliana Badulescu ◽

Andreea Stan ◽

Dorel Hoza

Keyword(s):

Storage Period ◽

Titratable Acidity ◽

Storage Conditions ◽

Quality Parameters ◽

Matter Content ◽

Soluble Solids ◽

Dry Matter Content ◽

Cydonia Oblonga ◽

Rosaceae Family ◽

And Storage

Abstract The aims of this work were to determine which storage conditions can preserve the quince quality (Cydonia oblonga Miller, Rosaceae family), stored in three different rooms with controlled atmosphere (CA). Due to their reported high polyphenolic content in the fruit, three varieties of quinces, like Ekmek, Bereczhi and Tinella were stored and monitored for twelve months. During storage period, the following quality parameters were monitored: dry matter content (D.M.%), titratable acidity (TA), soluble solids (°Brix), firmness, antioxidant capacity and also content in total flavonoids and total polyphenols. After twelve months of storage, observations showed that quince from Tinella variety presented better quality parameters compared to quinces from Ekmek and Bereczhi varieties. As expected, keeping quinces in the presence of CO2content, respectively 2% and 5%, presented better physical and biochemical quality compared with those stored without CO2 (control).

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Influence of Packaging and Storage Conditions on Different Seed Quality Parameters in Paddy

International Journal of Pure & Applied Bioscience ◽

10.18782/2320-7051.4004 ◽

2018 ◽

Vol 6 (1) ◽

pp. 159-166

Author(s):

D. SaidaNaik ◽

Keyword(s):

Seed Quality ◽

Storage Conditions ◽

Quality Parameters ◽

And Storage

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Seed quality behavior of Soybean (Glycine max) as influenced bydifferent packaging materials and storage conditions

Legume Research - An International Journal ◽

10.18805/lr.v0i0.7598 ◽

2016 ◽

Author(s):

M. K. Meena ◽

M. B. Chetti ◽

C. M. Nawalagatti

Keyword(s):

Glycine Max ◽

Seed Quality ◽

Storage Conditions ◽

Quality Parameters ◽

High Density ◽

Packaging Materials ◽

Randomized Design ◽

Ambient Storage ◽

Completely Randomized Design ◽

And Storage

A Study was carried out to find out the seed quality behavior of soybean (Glycine max) as influenced by different packaging materials and storage conditions. Soybean seeds were stored in different packaging materials viz., gunny bags, high density polythene bags and vacuum packed bags stored at room temperature (25 ± 2º C) and cold storage (4 ± 1º C) for a period of 18 months. The treatments having six combinations and consisting of different containers viz., gunny bags, high density polythene bags and vacuum packed bags were replicated four times in both cold and ambient storage conditions in completely randomized design. The results of the study revealed that the that the seeds stored in vacuum packed bags maintained the seed quality with least deterioration with respect to all the seed quality parameters compared to seeds stored in gunny bags and high density polythene bags.

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Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/845/1/012094 ◽

2021 ◽

Vol 845 (1) ◽

pp. 012094

Author(s):

I M Novikova ◽

O M Blinnikova ◽

L G Eliseeva ◽

D A Blinnikova

Keyword(s):

Shelf Life ◽

Storage Period ◽

Storage Conditions ◽

Biologically Active Substances ◽

Biologically Active ◽

Raw Material ◽

Drying Methods ◽

Urgent Problem ◽

And Storage ◽

Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

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FATTY ACID PROFILE OF NON-CONFORMING POOLED HUMAN MILK AS AFFECTED BY THE PROCESSING AND STORAGE CONDITIONS

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v9.i2.2021.3276 ◽

2021 ◽

Vol 9 (2) ◽

pp. 46-54

Author(s):

Otávio A. S. Ribeiro ◽

Kely P. Correa ◽

Mauricio O. Leite ◽

Marcio A. Martins ◽

Jane S. R. Coimbra

Keyword(s):

Fatty Acid ◽

Human Milk ◽

Fatty Acid Profile ◽

Storage Period ◽

Storage Conditions ◽

Milk Lipid ◽

Fatty Acid Profiles ◽

Operational Conditions ◽

Processing And Storage ◽

And Storage

The fatty acid's contents of non-conform pooled human milk can be affected by different processing and storage operational conditions. Besides, the knowledge of changes in the human milk fatty acid profile can help indicate its use in a given storage period, according to each newborn's specific need. Thus, in the present work, changes in the fatty acid profiles of three types of human milk (raw; pasteurized at 62.5 °C for 30 min; homogenized at 40 oC for 30 s followed by pasteurization) were studied during storage for six months in a freezer at -18 oC. Large variations were observed in the concentrations of polyunsaturated fatty acids, particularly of docosahexaenoic acid, with a reduction of almost 50% of its total. Palmitic and stearic acid contents also changed according to the conditions of processing and storage. Correlations between the decrease of long fatty acid chains and the increase of medium and short chains were verified. Thus, we observe that operational conditions of processing and storing change human milk lipid profile, with some nutritional losses.

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

Ciência e Agrotecnologia ◽

10.1590/1413-70542017413002317 ◽

2017 ◽

Vol 41 (3) ◽

pp. 322-333 ◽

Cited By ~ 11

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.

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