scholarly journals Vapor Heat Treatment and Storage Temperature for Maintaining Quality of Arumanis Mango (Mangifera indica L.)

2017 ◽  
Vol 05 (2) ◽  
pp. 1-13
Author(s):  
Rimba Lestari ◽  
◽  
Rokhani Hasbullah ◽  
Idham Harahap ◽  
◽  
...  
Keyword(s):  
Heat Treatment ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
And Storage

Effects of fungicides and storage temperature in maintaining the shelf life and fruit quality of stored mango (Mangifera indica L.)

2021 ◽  
Vol 53 (4) ◽  
Author(s):  
Habiba Habiba ◽  
Amna Tariq ◽  
Rubina Noreen ◽  
Afshan Rehman ◽  
Hafiza Asma Shafiq ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
And Storage

scholarly journals Prestorage Heat Treatment as a Means of Improving Poststorage Quality of Apples

1990 ◽  
Vol 115 (2) ◽  
pp. 265-269 ◽  
Author(s):  
Joshua D. Klein ◽  
Susan Lurie
Keyword(s):  
Heat Treatment ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Optimum Temperature ◽  
Major Benefit ◽  
Solids Concentration ◽  
And Storage ◽  
Soluble Solids Concentration

The benefits conferred by a prestorage heat treatment on poststorage quality of apples (Malus domestics Borkh.) were measured on `Anna', a non-storing early cultivar, and `Granny Smith', a long-storing late cultivar. The major benefit was a decrease in rate of apple softening, both during OC storage and during simulated shelf life at 20C. Soluble solids concentration was not affected by heat treatment, but titratable acidity was reduced. Ethylene production after heat treatment and storage was similar to or higher than that of control apples, but respiration was lower. The optimum temperature and time combination for prestorage treatment of both cultivars was 4 days at 38C.

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.

Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice

LWT ◽  
2020 ◽  
Vol 121 ◽  
pp. 108926 ◽  
Author(s):  
Supaporn Klaykruayat ◽  
Busarakorn Mahayothee ◽  
Pramote Khuwijitjaru ◽  
Marcus Nagle ◽  
Joachim Müller
Keyword(s):  
Storage Temperature ◽  
Packaging Materials ◽  
Parboiled Rice ◽  
And Storage
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