scholarly journals Effects of Perforation Mediated-modified Atmospheric Packaging (MAP) on Shelf Life and Quality of Calcium Chloride Treated Bell Pepper (Capsicum annum)

2020 ◽  
Author(s):  
Pragya Adhikari ◽  
Nisha Paneru ◽  
Kanti Thapa ◽  
Aashish Dhakal
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Calcium Chloride ◽  
Room Temperature ◽  
Microbial Growth ◽  
Bell Pepper ◽  
Capsicum Annum ◽  
Modified Atmospheric Packaging ◽  
Ambient Room Temperature

Background: Capsicums having high respiration, transpiration, and ethylene production rates along with high susceptibility to microbial growth deteriorate rapidly during storage leading to higher loss. The current study was conducted to assess the effects of Perforation mediated- modified atmospheric packaging (MAP) on shelf life and quality of calcium chloride treated bell pepper (Capsicum annum). Methods: For this purposed green mature fruits capsicum annum variety Indra were pretreated with calcium chloride, weighed 1kg and packed in Low-density polyethylene with no perforation (T1), LDPE with 4 perforations(T2), LDPE with 8 perforations(T3), LDPE with 12 perforations(T4), LDPE with 16 perforation(T5) and open tray (T6) and stored at ambient room temperature of laboratory. Three replications were maintained for each treatment with CRD Design and different parameters were evaluated during the study period. Result: Capsicum stored in perforated LDPE packet exhibited less weight loss, higher shelf life and higher vitamin C content compared to capsicum kept in an open tray. With less perforations weight loss was less. Moreover, LDPE with 16 perforations can be considered the best treatment because with higher numbers of pores it exhibited comparatively higher shelf life, optimum quality of fruits and also check the spoilage of the fruits as compared to all treatments.

scholarly journals EUPHORBIA CADUCIFOLIA HAINES, EUPHORBIA NIVULIA BUCH. HAM AND EUPHORBIA TIRUCALLI LINN. LATEX SHELF-LIFE ASSESSMENT OF EUPHORBIA ANTIQUORUM LINN.

2020 ◽  
pp. 119-123
Author(s):  
SUDIPTA ROY ◽  
RABINARAYAN ACHARYA ◽  
ANAGHA RANADE ◽  
M. S. CHOLERA
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Microbial Growth ◽  
Life Assessment ◽  
Fungal Culture ◽  
Standard Protocol ◽  
Euphorbia Tirucalli ◽  
Physical Attributes ◽  
Ph Range

Objective: In the present study, an attempt was made to assess the shelf life of the Snuhi latex which is frequently used in fresh condition for the preparation of Ksharasutra, a medicated thread, used in Ayurveda. Methods: The latex of E. antiquorum, E. caducifolia, E. nivulia and E. tirucalli were collected individually and stored in air tight glass vials during the month of May, 2018. Physical attributes like Colour, odour, appearances, pH and microbial load of all four samples were assessed as per standard protocol. Assessment was made every day, 9 AM, for 7 d in room temperature and for 10 d in refrigerated samples. Results: Result shows that, pH range (start-end day) was 4.25-5.18, 4.79-5.12, 4.48-4.76 and 4.40-5.42 in case of E. antiquorum, E. caducifolia, E. nivulia and E. tirucalli at room temperature. It was found that, Aspergillus niger was found in Euphorbia antiquorum, Euphorbia caducifolia whereas Candida albicans was found in Euphorbia tirucalli latex in fungal culture on the 7th day after collection, when the samples were stored at room temperature. All the samples were free from microbial growth up to 10thday when stored at 4-5 °C in a refrigerator. Conclusion: Temperature, and moisture affects the quality of fresh snuhi latex. The latex remains free from microbial growth up to six days in room temperature and up to 10 d under at refrigerated temperature (4-5 °C).

scholarly journals Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 309
Author(s):  
Said A. Shehata ◽  
Said Z. Abdelrahman ◽  
Mona M. A. Megahed ◽  
Emad A. Abdeldaym ◽  
Mohamed M. El-Mogy ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Weight Loss ◽  
Shelf Life ◽  
Calcium Chloride ◽  
Tomato Fruit ◽  
Fruit Color ◽  
Total Carotenoids ◽  
Positive Loading ◽  
Ozonated Water

Tomatoes are perishable fruit that makes them deteriorate rapidly during the post-harvest chain. Therefore, the effect of calcium chloride (CaCl2), chitosan, hydrogen peroxide (H2O2), and ozonated water on the storage abil\ity and quality of tomato fruit (Solanumlycopersicum L. cv. 448) stored at 10 °C for 28 d was studied. Weight loss, firmness, fruit color, total soluble solids (TSS), titratable acidity, total carotenoids, and ascorbic acid content (AsA) of treated tomato fruit were recorded. Our results revealed that all tested treatments significantly extended the shelf-life and maintained quality of tomato fruit compared to the control. Chitosan and CaCl2 were the most effective treatments in maintaining quality attributes. Furthermore, a correlation study suggested that AsA and total carotenoids played a vital role in conserving tomato fruit quality during storage. PC1 had strong positive loading for pH, appearance, firmness, AsA, TSS, carotene, fruit color (L* & b*) and a strong negative loading for lycopene content, color (a), weight loss, and color index. PC2 had high positive loading for total acidity and total sugar content.

scholarly journals Postharvest calcium chloride application maintains shelf life and quality of loquat (Eriobotrya japonica L.) fruit

2021 ◽  
pp. 1-6
Author(s):  
Shaukat Hussain ◽  
Zahoor Hussain ◽  
Faheem Khadija ◽  
Muhammad Raza Salik ◽  
Mujahid Ali ◽  
...  
Keyword(s):  
Shelf Life ◽  
Calcium Chloride ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Eriobotrya Japonica ◽  
Tropical Fruit ◽  
Internal Browning

Loquat (Eriobotrya japonica L.) is an important sub-tropical fruit with very limited postharvest life. Therefore, in the current study, we investigated the effect of calcium chloride (CaCl2) treatments on the shelf life and quality of loquat fruit. After harvest loquat fruit treated with different concentrations of CaCl2 viz. 2%, 4% and 6% for 2 min were kept at room temperature (30±2oC) for 5 and 10 days. Untreated fruit were kept as control. The results showed that fruit treated with 6% CaCl2 exhibited minimum fruit weight loss (9.1%), external browning (8.83%), and internal browning (9.1%) after 10 days shelf period in contrast with control fruit. Lowest total soluble solids contents (9.11%), highest titratable acidity (0.53%) and juice (28%) contents were found in fruit treated with 6% CalCl2 as compared to other treatments. In conclusion, among the tested treatments, application of highest level of CaCl2 (6%) effectively maintained the quality of loquat fruit a room temperature.

scholarly journals PENGARUH PERENDAMAN EKSTRAK DAUN MANGROVE (Sonneratia caseolaris) TERHADAP PENILAIAN MUTU ORGANOLEPTIK IKAN KUWE (Gnathanodon speciosus) SEGAR

2021 ◽  
Vol 17 (1) ◽  
pp. 25-34
Author(s):  
Nur A Saimima ◽  
Abdul Rahman ◽  
Desri N Manuhutu
Keyword(s):  
Sample Preparation ◽  
Shelf Life ◽  
Leaf Extract ◽  
Room Temperature ◽  
Microbial Growth ◽  
Assessment Data ◽  
Organoleptic Quality ◽  
Sonneratia Caseolaris

Fish is a comestible that is inclined to the deterioration of quality, especially by the activity of rotting microorganisms. One of the efforts to obstruct the decline in fish quality by using natural ingredients, namely mangrove leaves. This study aims to determine the utilization of mangrove leaf extract (Sonneratia caseolaris) on the organoleptic quality of fresh golden trevally fish (Gnathanodon speciosus). The research was conducted in March 2020 at the Marine Hatchery Laboratory and Processing Workshop SUPM in Waiheru Ambon. The research used a laboratory experimental method with several stages, these were sample preparation, mangrove leaf extract preparation, immersion of golden trevally fish in mangrove leaf extract, storage, and analysis of organoleptic assessment data. Organoleptic assessments including eyes, gills, body surface slime, meat (color and appearance), smell and texture were carried out every 6 hours until the quality of the fish was rejected by the panelists. The results showed that soaking mangrove leaf extract can inhibit microbial growth in fish. The concentrations of mangrove leaf extract 2% and 4% could lengthen the shelf life of fresh golden trevally fish at room temperature for 6 hours longer than the control. In addition, the mangrove leaf extract immersion treatment can maintain the organoleptic value of fish. In conclusion, the results of the organoleptic quality assessment of fresh golden trevally fish (Gnathanodon speciosus) in soaking treatment of mangrove leaf extract (Sonneratia caseolaris) with a concentration of 2%-4% can maintain the shelf life of golden trevally fish. This is due to the role of secondary metabolic compounds contained in mangrove leaves which can inhibit microbial growth.   ABSTRAK Ikan merupakan bahan pangan yang sangat mudah mengalami kemunduran mutu terutama oleh aktivitas mikroorganisme pembusuk. Salah satu upaya untuk menghambat penurunan mutu ikan dengan menggunakan bahan alami yaitu daun mangrove. Penelitian ini bertujuan untuk mengetahui pemanfaatan ekstrak daun mangrove (Sonneratia caseolaris) terhadap mutu organoleptik ikan kuwe (Gnathanodon speciosus) segar. Penelitian dilakukan pada bulan Maret 2020 di Laboratorium Hatchery Laut dan Workshop Pengolahan SUPM Waiheru Ambon. Penelitian menggunakan metode experimental laboratories dengan tahapan-tahapan yaitu persiapan sampel, preparasi ekstrak daun mangrove, perendaman ikan kuwe dalam esktrak daun mangrove, penyimpanan, serta analisa data penilaian organoleptik. Penilaian organoleptik meliputi mata, insang, lendir permukaan badan, daging (warna dan kenampakan), bau serta tekstur dilakukan setiap 6 jam sekali sampai mutu ikan ditolak oleh panelis. Hasil penelitian menunjukan bahwa perendaman ekstrak daun mangrove dapat menghambat pertumbuhan mikroba pada ikan. Konsentrasi ekstrak daun mangrove 2% dan 4% dapat memperpanjang daya simpan ikan kuwe segar pada suhu kamar 6 jam lebih lama dibandingkan kontrol. Disamping itu, perlakuan perendaman ekstrak daun mangrove dapat mempertahankan nilai organoleptik ikan. Kesimpulannya Hasil penilaian mutu organoleptik ikan kuwe (Gnathanodon speciosus) segar dalam perlakuan perendaman ekstrak daun mangrove (Sonneratia caseolaris) dengan konsentrasi 2%-4% dapat mempertahankan daya simpan ikan kuwe. Hal ini disebabkan peran senyawa metabolik sekunder yang terkandung pada daun mangrove yang dapat menghambat pertumbuhan mikroba.   Kata Kunci: Sonneratia caseolaris, Gnathanodon speciosus, organoleptik, daun mangrove, ekstrak

scholarly journals EFFECT OF COATING ON THE PHYSICAL AND MORPHOLOGICAL QUALITY OF FRESH HEN EGG DURING STORAGE

2021 ◽  
Vol 18 (2) ◽  
pp. 93
Author(s):  
Maulida Hayuningtyas ◽  
Christina Winarti ◽  
Sari Intan Kailaku ◽  
Hoerudin Hoerudin
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Room Temperature ◽  
Storage Temperature ◽  
Egg Yolk ◽  
Lime Solution ◽  
Chicken Eggs ◽  
Hen Egg ◽  
Better Than

<p>Hen egg is the most consumed animal food due to its high nutritional content, affordable and easy to obtain. However, eggs have the disadvantage for their short shelf life of about 7 days at room temperature. An effort to extend the shelf life of eggs including storing at low temperatures and/or coating. The research objective was to determine changes in the physical quality and morphology of chicken eggs coated with two material coating stored at room (25–29 °C) and AC/low (18–22 °C) temperature. The treatments tested were two kinds of coatings, namely gelatin and lime solution, and two storage temperature conditions, namely room and low temperature for 30 days. The study was conducted with three replications, each replication was observed on 5 eggs. The parameters observed were weight loss, Egg white index, Egg yolk index, air cavity, Haugh Unit and surface morphology. The results showed that at the end of storage for 30 days the eggs quality still met the SNI standards I to III. AC storage temperature was better than room temperature. The egg treated with coating produced better quality than without coating. The longer the storage, the lower the weight loss, HU, IPT and IKT. The best treatment was gelatin coating stored at AC temperature.</p>

scholarly journals Effect of Potassium Permanganate on Physico-Chemical Changes and Shelf Life of Mango (Mangifera indica L.)

2010 ◽  
pp. 54-59
Author(s):  
M Ittefaqul Azad ◽  
M Golam Mortuza ◽  
N Ahktar Nahar ◽  
Shamina Huq ◽  
M Ashraful Alam
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Potassium Permanganate ◽  
Room Temperature ◽  
Bitter Taste ◽  
Mangifera Indica ◽  
Eating Quality ◽  
Physico Chemical ◽  
Colour Development

Mango fruits (cv. Fazli and Khirsapat) were treated with 3 dosages (5, 10 and 20g) of Potassium permanganate (PP) and kept in sealed polythene bags at normal room temperature (28-33 °C). It was observed that PP had little effect on colour development in both the cultivars. All the treated fruits remained green upto 6 days of storage. All the treatments delayed ripening of mango fruits from 2.37 to 4.84 days as compared with untreated control. Fruits treated with 5g PP required longer time for ripening followed by 10 and 20g. The results indicated that PP had no effect on weight loss and was not able to improve appearance or eating quality of the fruits. Mango fruits stored in polyethylene bag showed lower TSS and sugar contents and subsequently possessed lower ratings for eating quality which cause less sweet and slightly bitter taste. The longest shelf life was noted in fruits treated with 20g followed by 10g and 5g PP although there were no significant differences among the treatments.

scholarly journals QUALITY OF NAPOLI CV. EGGPLANT COATED WITH CARNAUBA WAX

2020 ◽  
Vol 28 ◽  
pp. 148-156
Author(s):  
Diogo Cunha Furtado ◽  
Dayane Stéphanie Fernandes ◽  
Geovana Rocha Plácido ◽  
Kenia Borges De Oliveira ◽  
Juliana Rodrigues Donadon
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Room Temperature ◽  
Turgor Pressure ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Control Treatment ◽  
Carnauba Wax

The objective of this study was to evaluate the quality of eggplant Napoli cv. coated with Carnauba wax and stored for seven days at room temperature. Treatments consisted of immersion of fruits in two concentrations of two types of commercial wax, totaling four treatments: Meghwax ECF 124 to 9% concentrations (Megh 9%); Meghwax ECF 124 to 18% (Megh 18%), Arua BR 18% (Pomacea canaliculata) Tropical 9% (Arua 9%), and Arua BR 18% Tropical 18% (Arua 18%). The control treatment consisted of fruit without coating with wax and immersed in water. Fruits were analyzed at 0, 3, 6, and 7 days for the outer appearance, weight loss, turgor pressure, titratable acidity (TA), soluble solids (SS), SS/TA ratio, ascorbic acid, and pH. The waxes were effective in reducing weight loss. The turgor pressure showed a decrease during storage, which was more pronounced in the control treatment. The treatments did not differ among themselves for the levels of soluble solids. Fruits immersed in Arua wax at 18% concentration showed higher titratable acidity. The levels were reduced during storage. The control fruits showed higher pH. The ascorbic acid contents decreased by 15.0%, 16.4%, 16.5%, 16.9%, and 34%, considering the control treatments. Fruits subjected to Arua wax at 18% had longer shelf-life; the control fruits showed shorter shelf-life. Thus, it is concluded that 18% Aruá wax was the most effective to increase the shelf life of eggplants when stored at room temperature.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

scholarly journals Quality Changes of Fresh Dumpling Wrappers at Room Temperature

2017 ◽  
Vol 21 (2) ◽  
pp. 63-72 ◽  
Author(s):  
Yunfeng Hu ◽  
Zengyu Wei ◽  
Yuanyuan Chen
Keyword(s):  
Water Distribution ◽  
Room Temperature ◽  
Microbial Growth ◽  
Ph Value ◽  
Original Structure ◽  
Quality Changes ◽  
Internal Change ◽  
And Migration ◽  
Dumpling Wrappers

AbstractIn this paper, the quality changes of fresh dumpling wrappers during storage were studied by measuring the changes of microbial growth, color, pH, texture, cooking property, moisture content and distribution of raw dumpling wrappers. The correlation of these indicators was analyzed. The results showed that the dumpling wrappers had generated lots of microorganisms during storage and the pH value decreased gradually. The dumpling wrappers had browning and the color became darker. The texture of the dumpling wrappers changed obviously. The original structure of raw dumpling wrappers were destroyed, the water distribution is uneven and migration to the surface. The apparent index of raw dumpling wrappers has a significant correlation with the internal change, which provides a certain guiding significance for maintaining the good quality of dumpling wrappers.

scholarly journals Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius

2020 ◽  
Vol 11 (2) ◽  
pp. 69-74
Author(s):  
Muhammad Nazly Hasibuan ◽  
Eti Indarti ◽  
Novia Mehra Erfiza
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Aluminum Foil ◽  
Critical Parameters ◽  
Life Testing ◽  
Thiobarbituric Acid Test ◽  
Semi Empirical ◽  
Acid Test

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters  stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.

Sign in / Sign up

Export Citation Format

Share Document