scholarly journals Effect of Storage Temperature on Physicochemical Quality Attributes of Fresh Bombay Red Onion Bulb (Allium cepal L.)    

2018 ◽  
Author(s):  
Ayalew Abate
Keyword(s):  
Pyruvic Acid ◽  
Storage Temperature ◽  
Sugar Content ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Attributes ◽  
Onion Bulb ◽  
Ideal Condition ◽  
Postharvest Loss

Onion (Allium cepal L.) is a major commercial vegetable crop grown in almost all parts of the world. In Ethiopian the postharvest loss of onion bulb crop was estimated to be 50% during the production season. So to reduce this postharvest loss of onion bulb determining and employing appropriate storage conditions play an important role. Appropriate storage condition reduces the physiological quality which intern reduces the physicochemical and phytochemical properties of onion. In this study physicochemical and phytochemical properties of onion bulb were investigated under different storage temperature. Onion bulbs were stored at three different temperatures the following quality attributes of onion bulb like glucosidase content, pyruvic acid, flavonoid, dry matter and sugar content were determined for storage period of six months. Quality deterioration of onion bulb was higher at storage temperature of 25 °C while storage temperature 5 °C was found an ideal condition with keeping the quality of onion bulb acceptable. In all the three storage temperatures sugar content show pyruvic acid, glucosidase and sugar content show irregular pattern. Bombay red onion bulb was stored for six months without significant change of quality attributes of onion bulb at storage temperature of 5 °C.

scholarly journals Influence of packaging material, storage condition and duration on quality attributes of osmo-cum-microwave dehydrated mushroom flakes

2016 ◽  
Vol 8 (4) ◽  
pp. 2311-2318
Author(s):  
Ramya H.G. ◽  
Satish Kumar ◽  
Vidisha Tomer
Keyword(s):  
Research Study ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Attributes ◽  
Packaging Material ◽  
Microwave Drying ◽  
Consumer Acceptability ◽  
Value Addition ◽  
Oyster Mushrooms

The present article investigates influence of packaging material, storage condition and duration on quality attributes of osmo-cum-microwave dehydrated Pleurotus sajor-caju mushroom flakes during storage. Oyster mushrooms were dried by microwave drying technique to a moisture content of 6 % (w.b.) succeeding osmosis. The ultimate superior quality dried product obtained through optimization was stored in different packaging material for confined duration of three months at different storage conditions. Various quality attributes that assist in bestowal of overall consumer acceptability were studied during storage period. The present research study revealed that mushroom flakes were highly acceptable upto two months of storage that was packed in high density polyethylene by retaining much of the quality attributes. The outcome of the present investigation perhaps supportive for those involved in the post-harvest processing and value addition of oyster mushrooms.

The use of postharvest treatments to extend storage life and to control postharvest wastage of honeydew melons (Cucumis melo L. var. inodorus Naud.) in cool storage

1990 ◽  
Vol 30 (5) ◽  
pp. 693 ◽  
Author(s):  
ME Edwards ◽  
RM Blennerhassett
Keyword(s):  
Water Loss ◽  
Cucumis Melo ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Storage Conditions ◽  
Storage Life ◽  
Storage Rots ◽  
Wax Coating ◽  
Cucumis Melo L

Three trials were undertaken to study storage conditions and handling procedures required to maximise the postharvest storage life of honeydew melons (Cucumis melo L. var. inodorus Naud.).Honeydew melons treated with chlorine (1000 mg/L), benomyl (250 mg/L) + guazatine (500 mg/L), shrink wrap (17 ym Cryovac XDR film), Semperfresh, wax, or combinations of these treatments were stored at 4 or 8�C, for 4 or 6 weeks. Benomyl plus guazatine reduced the development of storage rots associated with Alternaria and Fusarium spp. The use of shrink wrap and wax reduced water loss by melons but increased fungal infection in some cases. Shrink wrapping combined with the fungicide treatment effectively reduced the incidence of fungal breakdown in the storage period for up to 4 weeks. Wax coating with full strength Citruseal wax caused anaerobic tissue breakdown. Melons were affected by chilling injury at 4�C. Control of bacterial rots with benomyl + guazatine or with chlorine was variable. Semperfresh did not reduce the incidence of fungal breakdown or water loss from the melons. The results indicate that storage of honeydew melons for 4 weeks at 8�C by pretreating with fungicide is possible but the melons soften and rot after 6 weeks, making them unsaleable. Four weeks should be adequate to allow for sea freighting of honeydew melons to markets in South East Asia. Further research is required to determine the optimum storage temperature for honeydew melons.

scholarly journals PHYSIOLOGICAL AND SANITARY QUALITY AND OIL CONTENT OF CASTOR BEAN SEEDS UNDER DIFFERENT STORAGE CONDITIONS?

2019 ◽  
Vol 32 (1) ◽  
pp. 131-142
Author(s):  
Heloisa Oliveira dos Santos ◽  
Maria Laene Moreira de Carvalho ◽  
Camila Aparecida Lopes ◽  
Édila Vilela de Resende Von Pinho ◽  
Stefânia Vilas Boas Coelho
Keyword(s):  
Castor Bean ◽  
Oil Content ◽  
Seed Quality ◽  
Ricinus Communis ◽  
Storage Condition ◽  
Storage Conditions ◽  
Ideal Condition ◽  
Randomized Design ◽  
Cold Room ◽  
Bean Plants

ABSTRACT The objective of this work was to evaluate the effects of different storage conditions on the physiological and sanitary quality and oil content of castor bean (Ricinus communis) seeds. Seeds of castor bean plants of the Guarani, and IAC-80 cultivars were stored in two environments (cold room, and room conditions), using three package types (multifoliate Kraft paper bag, and polyethylene bag, and polyethylene bag with vacuum at 1 atm). In addition, another storage condition was evaluated: cryopreservation (-196 °C) in foil paper bags. Seed quality was evaluated before storage and at 4, 8, and 12 months after storage by testing their 7-day and 14-day germination, emergence, health, water content, and oil content. The experiment was conducted in a completely randomized design, with 7×4 factorial arrangement consisting of seven storage conditions and four evaluation times. Cryopreservation is the ideal condition for maintaining the seed physiological quality of the Ricinus communis cultivars used throughout storage. The oil content of the R. communis seeds decreases, and the incidence of Aspergillus spp. and Fusarium spp. fungi increases throughout storage, regardless of the storage conditions.

scholarly journals Experimental investigation of compression strength of ventilated corrugated citrus packaging

2017 ◽  
Vol 2 (1) ◽  
pp. 22-27 ◽  
Author(s):  
Pankaj B. Pathare ◽  
Tarl M. Berry ◽  
Umezuruike Linus Opara
Keyword(s):  
Compressive Strength ◽  
Moisture Content ◽  
Compression Strength ◽  
Mechanical Performance ◽  
Storage Temperature ◽  
Citrus Fruit ◽  
Storage Condition ◽  
Storage Conditions ◽  
Airflow Distribution ◽  
Postharvest Handling

Abstract Ventilated corrugated paperboard packaging is the most widely type of packaging used in postharvest handling and transportation of fresh horticultural produce, during which the package may be exposed to different environmental conditions. Ventilated packages should be designed in such a way that they can provide uniform airflow distribution without compromising mechanical integrity. This study investigated the effects of different storage conditions (−0.5°C at 90% RH; 4°C at 90% RH, 10° C at 90% RH) on the mechanical performance of two types of ventilated packaging [‘Supervent’ (4.7% vent area) and ‘Standard’ (3.1% vent area)] used for handling citrus fruit. The effects of storage condition on moisture content of package was also studied. Standard packaging showed higher compression strength than supervent packaging, presumably due to less vent area on the package. Maximum compressive strength reduction was found at storage temperature 4°C for both packages. The compressive strength of both packages decreased with increase in moisture content.

scholarly journals Effects of storage temperature on the physiological characteristics and vegetative propagation of desiccation-tolerant mosses

2018 ◽  
Vol 15 (3) ◽  
pp. 797-808 ◽  
Author(s):  
Yuewei Guo ◽  
Yunge Zhao
Keyword(s):  
Vegetative Propagation ◽  
Storage Temperature ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Storage Period ◽  
Physiological Characteristics ◽  
Regenerative Capacity ◽  
Moss Crusts ◽  
Significant Difference ◽  
Mda Content

Abstract. Mosses, as major components of later successional biological soil crusts (biocrusts), play many critical roles in arid and semiarid ecosystems. Recently, some species of desiccation-tolerant mosses have been artificially cultured with the aim of accelerating the recovery of biocrusts. Revealing the factors that influence the vegetative propagation of mosses, which is an important reproductive mode of mosses in dry habitats, will benefit the restoration of moss crusts. In this study, three air-dried desiccation-tolerant mosses (Barbula unguiculata, Didymodon vinealis, and Didymodon tectorum) were hermetically sealed and stored at five temperature levels (0, 4, 17, 25, and 30 °C) for 40 days. Then, the vegetative propagation and physiological characteristics of the three mosses were investigated to determine the influence of storage temperature on the vegetative propagation of desiccation-tolerant mosses and the mechanism. The results showed that the vegetative propagation of the three mosses varied with temperature. The most variation in vegetative propagation among storage temperatures was observed in D. tectorum, followed by the variation observed in B. unguiculata. In contrast, no significant difference in propagation among temperatures was found in D. vinealis. The regenerative capacity of the three mosses increased with increasing temperature from 0 to 17 °C, accompanied by a decrease in malondialdehyde (MDA) content, and decreased thereafter. As the temperature increased, the chlorophyll and soluble protein contents increased in B. unguiculata but decreased in D. vinealis and D. tectorum. As to storage, the MDA and soluble sugar contents increased after storage. The MDA content of the three mosses increased at each of the investigated temperatures by more than 50 % from the initial values, and the soluble sugar content became higher than before in the three mosses. The integrity of cells and cell membranes is likely the most important factor influencing the vegetative propagation of desiccation-tolerant mosses. A 40-day storage period caused cell injury. Our results suggest that storage temperature can enhance or suppress such injury and change the regenerative capacity of the three mosses. The data indicate that the suitable storage temperature is 4 °C for B. unguiculata and 17 °C for both D. vinealis and D. tectorum.

scholarly journals Effects of Storage Conditions on Postharvest Qualities in Garlic Bulbs (Allium sativum L.)

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 805C-805
Author(s):  
Sun-Tay Choi ◽  
Ro-Na Bae* ◽  
Dae-Sung Chung ◽  
Seung-Koo Lee
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Pyruvic Acid ◽  
Room Temperature ◽  
Allium Sativum ◽  
Storage Period ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Atmosphere Storage ◽  
And Storage

To investigate quality changes of garlic associated with cultivars and storage conditions, northern type `Seosan' and sub-tropical type `Daeseo' garlics were stored at controlled atmosphere (O2 3%, CO2 5%, -1 ± 1°C) condition, low temperature (-1 ± 1°C), and room temperature (20 ± 5°C). The rate of sprouting, weight loss, enzymatic pyruvic acid content, and degree of greening in crushed garlic were determined during storage. The rate of sprouting was higher in `Daeseo' than in `Seosan' garlic in all storage conditions. Sprouting was effectively suppressed in low temperature and controlled atmosphere storage. Weight loss in `Daeseo' garlic was higher than in `Seosan' garlic. Enzymatic pyruvic acid (EP) contents increased for 3 months storage period, and then decreased gradually as the storage period was prolonged at room or low temperatures. However, EP content decreased dramatically during storage under CA condition in both cultivars. When garlic bulbs were crushed, greening appeared in the garlic stored at low temperature for more than one month. However, greening did not occur in the crushed garlic bulbs stored in CA condition.

scholarly journals Effect of Packaging and Storage on Quality Characteristics of Dried Wild Pomegranate Arils (Anardana) Prepared in Solar Tunnel Drier

2020 ◽  
pp. 8-23
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Hamid . ◽  
Pradeep Kumar ◽  
Kanchan Bhatt
Keyword(s):  
Value Added ◽  
Storage Period ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Ambient Conditions ◽  
Hydroxymethyl Furfural ◽  
And Storage

Wild pomegranate (Punica granatum L.) fruits were procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The arils extracted from the fruits were dehydrated in a solar tunnel (30-45°C) drier to prepare value added product Anardana. The developed product was packed in three different packaging materials viz. gunny bags, aluminium laminated pouches (ALP) and aluminium laminated pouches with vacuum (ALPV) and stored under ambient and refrigerated temperature for a period of 12 months so as to evaluate overall effect of storage period, storage condition and packaging material. After 12 months of storage period, higher retention of various quality characteristics like TSS, titratable acidity, ascorbic acid, total sugars, anthocyanins content, sensory characteristic scores with less increase in moisture content, NEB (non-enzymatic browning),HMF (hydroxymethyl furfural) and furfural content was observed in Anardana packed in ALPV followed by ALP and gunny bags. The changes in the quality characteristics of the Anardana were slower in refrigerated storage conditions as compared to ambient conditions.

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

scholarly journals Shelf Life and Quality of Guava cv. Kazi as Affected by Stages of Ripening, Storage Temperature and Wrapping Materials

2013 ◽  
Vol 19 (2) ◽  
pp. 01-12
Author(s):  
F Islam ◽  
A Islam ◽  
MAZ Al Munsur ◽  
MA Rahim
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Gradual Increase ◽  
Sugar Content ◽  
Storage Period ◽  
Total Sugar ◽  
Storage Duration ◽  
Yellowish Green

The experiment was conducted to study the shelf life and quality as affected by different stages of ripening, storage temperature as well as wrapping materials fruits of guava cv. Kazi. All the studied parameters except marketability increased for a certain storage period and then declined due to the effect of stages of ripening and wrapping materials (perforated and non perforated white and black polythene bag), while in case of storage temperature, there was gradual increase of physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content. Marketability decreased markedly with the advancement of storage period. All stages of ripening and all wrapping materials were able to keep fruits in marketable condition for 36 days of storage period. But fruits were in better marketable condition when harvested at stage 3 (ripe, yellowish green in colour and crispy pulp) or wrapped with black non-perforated polythene. 5ºC storage temperature, was able to retain more percentage of fruits in marketable condition with longer storage duration. In case of treatment combinations, fruits harvested at stage 3, stored at 5ºC temperature with black non-perforated polythene had the highest physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content while stage1 fruits stored at 20ºC with no wrapping (control) had the lowest.DOI: http://dx.doi.org/10.3329/pa.v19i2.16906 Progress. Agric. 19(2): 1 - 12, 2008

Effects of Stem Length and Storage Duration on Sugar Losses in Sweet Sorghum

2018 ◽  
Vol 34 (2) ◽  
pp. 251-259
Author(s):  
Stefano Amaducci ◽  
Alberto Assirelli ◽  
Marco Trevisan ◽  
Alessandra Fracasso ◽  
Enrico Santangelo ◽  
...  
Keyword(s):  
Sweet Sorghum ◽  
Time Course ◽  
Sugar Content ◽  
Storage Period ◽  
Storage Conditions ◽  
Stem Length ◽  
Storage Duration ◽  
Total Sugar Content ◽  
And Storage ◽  
Sugar Loss

Abstract. Sweet sorghum ( (L.) Moench) is a multi-purpose crop, yielding fuel in the form of ethanol from its stem juice, food in the form of grain, and fodder from its leaves and bagasse. The sugars utilized for bioethanol production are contained in the stalks, in an amount varying between 12% and 25% of the fresh biomass, according to the genotypes and harvesting time. However, these carbohydrates can be easily lost during harvest and post-harvest, because of wrong machinery settings and prolonged periods of exposure of the cut material to the action of fermentative agents. For these reasons, the production of biofuel from sweet sorghum is very sensitive to harvest systems and storage methods, as they can influence remarkably the final energetic yield of the crop. The main objective of the present study was to monitor the time course of dry matter and sugar content in sweet sorghum stem over a long-time storage period. The analysis was carried out by dividing the stems into portions of different length in order to test different storage configuration by varying the stem portion stored to simulate the action of different harvest machines. This work has been designed to take into account a larger storage window respect previous experimentation. The research has provided evidence that sugar loss during the storage is highly influenced by the length of the stem portion, as well as by storage conditions. Total sugar content at harvest was on average 23.2%. The decreasing of sugar content continued during the storage period but at different rate for the different portions. At the end of storage, the sugar content of the whole stem was on average 6.6%, while the smallest portion (1/16 of the whole stem) had an average content of 1.0%. Indications on best storage conditions (storage form, storage location, storage ambient condition), as well as technical details regarding new potential harvesting solutions to decrease the speed rate of sugar loss have been provided. Keywords: Biofuel, Harvesting, Storage, Sugar losses, Sweet sorghum.

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