scholarly journals Aplikasi Zeolit-KMnO4 dan Silica Gel untuk Memperpanjang Green Life Mangga Arumanis (Mangifera Indica L)

2021 ◽  
Vol 9 (3) ◽  
pp. 135-142
Author(s):  
Anita Khairunnisa ◽  
Emmy Darmawati ◽  
Siti Mariana Widayanti
Keyword(s):  
Shelf Life ◽  
Silica Gel ◽  
Cold Storage ◽  
Room Temperature ◽  
Mangifera Indica ◽  
Eating Quality ◽  
Room Temperature Storage ◽  
Ripening Process ◽  
Climacteric Fruit ◽  
Temperature Storage

Mangoes are harvested when ripe have an "eating quality" that consumers are them in, but quickly reach the senescence phase, making it less profitable for businesses. As a climacteric fruit, the ripening process of mango can be slowed down by using an ethylene adsorber. This study aims to determine the combination of zeolite-KMnO4 and silica gel as ethylene adsorber (EAB) to maintain the green life of ripe The material used is ethylene adsorber (EAB) which is applied to mango arumanis which is packaged with a weight package of 1000±50 g. After the shelf life is reached, the EAB is removed from the packaging and the mangoes are left at room temperature for natural ripening and continued until conditions are not acceptable to consumers. The results showed that the EAB application was able to maintain the green life of mangoes by the scenario of the shelf life both at cold and room temperature storage. Natural ripening of mango was achieved 5 days and 2 days after EAB was removed from the packaging, for cold and room temperature storage, respectively. The length of time until the panellists did not receive it was 20 days for cold storage and 12 days for the room, while the control for cold storage was 6 and 3 days at room temperature

Mineral Oil-Chitosan Emulsion Coatings Affect Quality and Shelf-Life of Coated Eggs during Refrigerated and Room Temperature Storage

2011 ◽  
Vol 76 (4) ◽  
pp. S262-S268 ◽  
Author(s):  
Damir D. Torrico ◽  
Hong Kyoon No ◽  
Witoon Prinyawiwatkul ◽  
Marlene Janes ◽  
José A.H. Corredor ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Mineral Oil ◽  
Room Temperature Storage ◽  
Quality And Shelf Life ◽  
Temperature Storage

scholarly journals Evaluasi Penyimpanan Spermatozoa Ayam Pada Suhu 5⁰C, 26⁰C Dengan Pengencer Infuse NaCl, Glukosa 5% dan 10%

2021 ◽  
pp. 10-19
Author(s):  
Asnawi Asnawi ◽  
Maskur Maskur ◽  
Adji Santoso Dradjat
Keyword(s):  
Cold Storage ◽  
Room Temperature ◽  
Storage Temperature ◽  
Room Temperature Storage ◽  
C Storage ◽  
Better Than ◽  
Temperature Storage

The purpose of this study were to compare the quality of spermatozoa stored at 26⁰C, 5⁰C using diluents of NaCl, 10% glucose and 5% glucose. The spermatozoa of a rooster was collected and divided into 6 parts, each 2 tubes diluted in a ratio of 1:1 using NaCl, Glucose5% and Glucose 10%, then each 3 tubes with different diluents were stored at 26⁰C and 5⁰C. Observations of motility, viability and abnormalities of spermatozoa were carried out half an hour, 1 hour after dilution, followed every 2 hours until the ninth hours. The results showed that spermatozoa stored for 9 hours at a temperature of 26⁰C with a physiological diluent of NaCl, 10% Glucose and 5% Glucose each were different (P, < 0.05) with motility 50 ± 0.0%, 42 ± 10.95. % and 34±8.94%, respectively. At storage temperature of 5⁰C for 9 hours, physiological NaCl, 10% glucose and 5% glucose were significantly different (P<0.05) with motility 58.00±10.95%, 46.00±8.94% and 38.00±, respectively. 10.95% in a row. The viability of spermatozoa at 26⁰C storage with 5% glucose diluent was better than 10% glucose and physiological NaCl (P<0.05), 58.93±1.27%, 42.93±1.48% and 33.43±1.27% , while the physiological NaCl diluent and 10% glucose were not significantly different (P>0.05). At 5⁰C storage the viability of spermatozoa in the three diluents was not significantly different, with values of Glucose 10%, Glucose 5% and physiological NaCl 52.57±5.15%, 52.21±5.02% and 48.14±8.09%, respectively. Spermatozoa abnormalities at storage temperature 26⁰C and 5⁰C for 9 hours using physiological NaCl diluent, 5% glucose and 10% glucose, were not significantly different and varied between 5 to 10%. Finally, it can be concluded that at room temperature storage less than 4 hours the quality of spermatozoa was better with 5% glucose diluent, while for cold storage beyond 4 hours the quality of spermatozoa with NaCl diluent was higher

scholarly journals Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage

2020 ◽  
Vol 99 (1) ◽  
pp. 604-611 ◽  
Author(s):  
P.G.S. Pires ◽  
A.F.R. Leuven ◽  
C.H. Franceschi ◽  
G.S. Machado ◽  
P.D.S. Pires ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Room Temperature ◽  
Internal Quality ◽  
Room Temperature Storage ◽  
Rice Protein ◽  
Protein Coating ◽  
Quality And Shelf Life ◽  
Temperature Storage

A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage

2010 ◽  
Vol 45 (11) ◽  
pp. 2241-2249 ◽  
Author(s):  
Damir D. Torrico ◽  
Wannita Jirangrat ◽  
Hong Kyoon No ◽  
Witoon Prinyawiwatkul ◽  
Beilei Ge ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Internal Quality ◽  
Room Temperature Storage ◽  
Quality And Shelf Life ◽  
Temperature Storage

scholarly journals ALTERNATIVE FOR REDUCING PHYSIOLOGICAL DISORDERS IN ‘BARTLETT’ PEARS

2016 ◽  
Vol 38 (2) ◽  
Author(s):  
MOISES ZUCOLOTO ◽  
LUCIMARA ROGERIA ANTONIOLLI ◽  
DALMO LOPES DE SIQUEIRA ◽  
ANA BEATRIZ COSTA CZERMAINSKI
Keyword(s):  
Cold Storage ◽  
Room Temperature ◽  
Physiological Disorder ◽  
Room Temperature Storage ◽  
Flesh Firmness ◽  
Harvest Dates ◽  
Cold Room ◽  
Sensorial Quality ◽  
Early Harvest ◽  
Temperature Storage

ABSTRACT ‘Bartlett’ pears from different harvest dates were assessed regarding to cold storage potential and reduction of physiological disorder incidence. Three harvests, the first (HD1), second (HD2), and third (HD3), were carried out at weekly intervals. The pears were assessed after the harvest, with no exposition to the temperature conditioning, after 20, 40, 60, 80, 100 and 120 days at 0 ± 1 °C and 90 ± 5% RH and after three and six days at room temperature (20 ± 1 °C). Fruit from the early harvest (HD1) showed the smallest incidence of physiological disorder during both cold and room temperature storage. The disorder symptoms became apparent in HD1 fruit after 20 days at cold storage followed by three days at 20 °C, whereas HD2 and HD3 fruit showed the symptoms before being kept in a cold room. ‘Bartlett’ pears harvested at 70.75 N flesh firmness can be stored at 0 ± 1 °C for up to 40 days and preferably commercialized within three days, when they reach the firmness for eating. The extension of cold storage as well as the trade period can result in higher physiological disorder incidence and loss of sensorial quality.

Survival of Salmonella enterica Serovar Infantis on and within Stored Table Eggs

2015 ◽  
Vol 78 (2) ◽  
pp. 287-292 ◽  
Author(s):  
AVISHAI LUBLIN ◽  
ILANA MALER ◽  
SARA MECHANI ◽  
RIKY PINTO ◽  
SHLOMO SELA-SALDINGER
Keyword(s):  
Cold Storage ◽  
Salmonella Enterica ◽  
Room Temperature ◽  
Primary Source ◽  
Egg Yolk ◽  
Room Temperature Storage ◽  
Single Clone ◽  
Prevalent Strain ◽  
Temperature Storage

Contaminated table eggs are considered a primary source of foodborne salmonellosis globally. Recently, a single clone of Salmonella enterica serovar Infantis emerged in Israel and became the predominant serovar isolated in poultry. This clone is currently the most prevalent strain in poultry and is the leading cause of salmonellosis in humans. Because little is known regarding the potential transmission of this strain from contaminated eggs to humans, the objective of this study was to evaluate the ability of Salmonella Infantis to survive on the eggshell or within the egg during cold storage or at room temperature. Salmonella cells (5.7 log CFU per egg) were inoculated on the surface of 120 intact eggs or injected into the egg yolk (3.7 log CFU per egg) of another 120 eggs. Half of the eggs were stored at 5.5 ± 0.3°C and half at room temperature (25.5 ± 0.1°C) for up to 10 weeks. At both temperatures, the number of Salmonella cells on the shell declined by 2 log up to 4 weeks and remained constant thereafter. Yolk-inoculated Salmonella counts at cold storage declined by 1 log up to 4 weeks and remained constant, while room-temperature storage supported the growth of the pathogen to a level of 8 log CFU/ml of total egg content, as early as 4 weeks postinoculation. Examination of egg content following surface inoculation revealed the presence of Salmonella in a portion of the eggs at both temperatures up to 10 weeks, suggesting that this strain can also penetrate through the shell and survive within the egg. These findings imply that Salmonella enterica serovar Infantis is capable of survival both on the exterior and interior of table eggs and even multiply inside the egg at room temperature. Our findings support the need for prompt refrigeration to prevent Salmonella multiplication during storage of eggs at room temperature.

scholarly journals LAJU KEMUNDURAN MUTU GONGGONG (Strombus sp.) REBUS PADA PENYIMPANAN SUHU CHILLING DAN RUANG DENGAN MUTU SENSORI

Marinade ◽  
2020 ◽  
Vol 3 (02) ◽  
pp. 139-147
Author(s):  
Vika Annur Syafitri ◽  
Zubaidah Anjar Rezeki ◽  
Azwin Apriandi
Keyword(s):  
Shelf Life ◽  
Research Method ◽  
Room Temperature ◽  
Chilling Temperature ◽  
Room Temperature Storage ◽  
Organoleptic Parameters ◽  
Temperature Storage

This research was conducted to observe the rate of deterioration in the quality of boiled snails (Strombus sp.). Organoleptic is a method of sensory freshness determination. The speed at which a snail decomposed was primarily influenced by the temperature. This study aims to determine the best quality of barking snails stored at chilling and rooming temperatures. Samples of barking snails were taken from Tanjung Unggat water. This research method includes measuring the morphometric, yield, and organoleptic of the barking snail (Strombus sp.). The results showed that the use of chilling temperature could extend the shelf life of boiled barking snails, as evidenced by the high value of the organoleptic parameters compared to barking snails at room temperature storage, based on the organoleptic parameters of frozen clam meat based on SNI 3460.1-2009.

scholarly journals Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature

2021 ◽  
Vol 2 (1) ◽  
pp. 9-18
Author(s):  
Winda Amilia ◽  
Andi Eko Wiyono ◽  
Dhifa Ferzia ◽  
Andrew Setiawan Rusdianto ◽  
Ida Bagus Suryaningrat ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cold Storage ◽  
Room Temperature ◽  
Storage Time ◽  
Total Dissolved Solids ◽  
Total Acid ◽  
Room Temperature Storage ◽  
The City ◽  
Temperature Storage

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.

scholarly journals Evaluation of shelf-life of aonla (Emblica officinalis G.) cultivars during storage at room temperature

2017 ◽  
Vol 9 (1) ◽  
pp. 573-576
Author(s):  
Poonam Kumari ◽  
Archana Brar ◽  
Jitender Kumar
Keyword(s):  
Specific Gravity ◽  
Shelf Life ◽  
Present Experiment ◽  
Room Temperature ◽  
Climatic Conditions ◽  
Emblica Officinalis ◽  
Room Temperature Storage ◽  
Temperature Storage

ive aonla cultivars viz. Chakaiya, Banarasi, Hathijhul, Krishna and Kanchan were evaluated for shelf-life during storage at room temperature. PLW increased with increase in the period of storage in all cultivars (0-15 days). There was no decay loss up to 6th day of storage, however it was observed on 9th day of storage in all the cultivars and it increased up to 15th day of storage. Maximum PLW and decay loss was recorded in fruits of cv. Banarasi (8.14 % and 38.97 %, respectively) on 15th day of storage whereas fruits of cv. Chakaiya had minimum PLW and decay loss (5.83 % and 15.17 %, respectively) on same day of storage. Specific gravity and firmness decreased during the storage from 0-15 days in all the cultivars. Fruits of cv. Banarasi had minimum specific gravity (0.99) as well as firmness (10.83kg/cm2) whereas fruits of cv. Chakaiya had maximum specific gravity (0.93) and firmness (11.10kg/cm2) at the end of the storage. The present experiment was conducted to evaluate the different cultivars of aonla fruit for their biochemical and physiological behavior under room temperature storage and to find out the best among five cultivars for their shelf life under the Haryana agro-climatic conditions.

scholarly journals Aplikasi Coating Gel Lidah Buaya Untuk Mempertahankan Mutu Buah Alpukat Pada Penyimpanan Suhu Ruang

2021 ◽  
Vol 8 (3) ◽  
pp. 105-112
Author(s):  
Yandri Iskandar Pah ◽  
Sutrisno ◽  
Emmy Darmawati
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Water Content ◽  
Room Temperature ◽  
Aloe Vera ◽  
Edible Coating ◽  
Soluble Solids ◽  
Room Temperature Storage ◽  
Aloe Vera Gel ◽  
Temperature Storage

Avocado is a climacteric fruit that still conducting physiological processes after being harvested, so that the fruit can reduce its freshness and increase its damage at room temperature. One treatment to extend the shelf life of avocados is by using an edible coating. Natural edible coating that has the potential to be used as a coating for avocados is aloe vera gel. The objective of this study was to determine an optimum concentration of edible coating made from aloe vera gel for avocado in order to extend its shelf life under room temperature storage. Three level concentrations of aloe vera gel used in this research were 30% (AV30), 50% (AV50), and without coating (Control). The quality parameters analyzed were weight loss, skin water content, percent of decay, hardness, color, and total soluble solids. The results showed that edible aloe vera gel coating significantly affected weight loss, skin water content, percent of decay, hardness, and total soluble solids of avocados. Among the treatments, the research found and recommend that the 50% of aloe vera coating was good enough to extend avocado until 18 days under room temperature storage. Keywords: Edible coatings, aloe vera gel, avocados, room temperature storage

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