scholarly journals Weight loss and commodity evaluation of pear fruits during storage depending on the packaging method

2021 ◽  
pp. 82-87
Author(s):  
Iryna Zamorska ◽  
Olena Rybchak
Keyword(s):  
Weight Loss ◽  
Nutritional Value ◽  
Storage Period ◽  
Fruit Weight ◽  
Weight Losses ◽  
Highest Weight ◽  
Free Air ◽  
Duration Of Storage ◽  
Plastic Bag

Pear fruits have a high biological and nutritional value; however, they are perishable products, storage of which is accompanied by certain difficulties. You can preserve the quality of fresh pears through the use of various packaging methods, among which the use of polyethylene liners is effective. The article presents the results of studies of weight loss and yield of pears during storage, depending on the variety and method of packaging. Conferencia, Noiabrska, and Osnovianska pears of the highest and first commodity varieties were pre-cooled and packed in wooden boxes №3, with a capacity of up to 25 kg (“control” option) and in boxes with a plastic bag liner inserted inside the package 45–50 μm followed by sealing (option “box with a polyethylene liner”). Pear fruits were stored for four months at a temperature of 0 ... + 3 ± 1 ºС and relative humidity of 92% ± 2%. Fruit weight losses were determined by the method of weighing fixed samples, the yield of marketable products - according to DSTU 8326:2015. It was found that during the storage period of pear fruits, their weight loss was 2.3–5%, depending on the variety and method of packaging. In terms of pomological varieties, according to average data, the highest weight loss was pears of the Osnovianska variety – 2.6%. The use of polyethylene liners during the storage of pears helped to reduce losses by 0.5–2.3% depending on the variety and duration of storage. It was found that in the conditions of free air access the share of standard products was 78.6–88.3% with the minimum value in the fruits of Conference and the maximum in the fruits of Noiabrska Moldova. It is proved that packing pear fruits in wooden boxes with polyethylene inserts caused an increase in the yield of marketable products to 90.2–98.4%, a decrease in the share of non-standard products to 1.6–7.0%, and waste to 2.8%. The weight loss of pear fruits of the Noiabrska Moldova variety was 0.3–1.5 lower compared to similar indicators of other varieties. The fruits of the same variety recorded a higher yield of marketable products – 88.3–98.4% depending on the method of storage. 

scholarly journals Waxes and plastic film in relation to the shelf life of yellow passion fruit

2003 ◽  
Vol 60 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Wagner Ferreira da Mota ◽  
Luiz Carlos Chamhum Salomão ◽  
Paulo Roberto Cecon ◽  
Fernando Luiz Finger
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Osmotic Potential ◽  
Storage Period ◽  
Fruit Weight ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Plastic Film ◽  
Weight Losses ◽  
Yellow Passion Fruit

The high perishability of the yellow passion fruit (Passiflora edulis f. flavicarpa) reduces its postharvest conservation and availability, mainly for in natura consumption. These losses of quality and commercial value occur due to the high respiration and loss of water. This work aimed to evaluate the influence of a modified atmosphere - wax emulsions and plastic film - on the shelf life of the yellow passion fruit. Plastic film (Cryovac D-955, 15 mum thickness) reduced fresh weight loss and fruit wilting, kept higher fruit and rind weight and higher pulp osmotic potential over the storage period. However, it was not efficient in the control of rottenness. Sparcitrus wax (22-23% polyethylene/maleyc resin) caused injury to the fruit, high fruit weight losses and wilting and resulted in lower pulp osmotic potential; this wax lead to a higher concentration of acid and a lower relation of soluble solids/acidity. Among the tested waxes, Fruit Wax (18-21% carnauba wax) was the best, promoting reduced weight loss, wilting and rottenness.

scholarly journals Improvement of shelf life quality of tomatoes using a novel edible coating formulation

2019 ◽  
Vol 6 (2) ◽  
pp. 84-90 ◽  
Author(s):  
R. M. Vignesh ◽  
Bindu R Nair
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Life Quality ◽  
Storage Period ◽  
Fruit Weight ◽  
Added Value ◽  
Film Forming ◽  
Coating Formulation

The development and use of novel formulations as edible coatings on fruits and vegetables has been a subject of intensive agro based research. The multifunctional and eco-friendly attributes of these coatings give added value to the final product. The present study focuses on the potential application of a novel coating suspension to extend the shelf life of whole tomato fruits. The film forming suspensions were made from Hibiscus rosa-sinensis mucilage with various concentrations of gelatin, chitosan, cassava starch. Tomatoes were coated with already standardized suspensions. Shelf-life was evaluated using parameters such as changes in weight loss, pH, appearance and sensorial analyses. Mucilage-based coatings significantly reduced the harvested fruit weight loss and maintained the general appearance and hence acceptability during the storage period in comparison to non-mucilage based coatings and uncoated ones. Thus, mucilage-based coatings appeared more useful than the non-mucilage-based coatings in extending the tomato shelf-life by providing an ideal microenvironment.

scholarly journals Quality of beef burger with addition of wet okara along the storage

2016 ◽  
Vol 40 (6) ◽  
pp. 706-717 ◽  
Author(s):  
Rafaela Bergmann Strada de Oliveira ◽  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Roseane Maria Evangelista de Oliveira ◽  
Carlos José Pimenta ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Storage Period ◽  
Brown Colour ◽  
Microbiological Characteristics ◽  
Technological Quality ◽  
Financial Income ◽  
Characteristic Colour ◽  
Zero Time ◽  
Light Brown Color

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

scholarly journals EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

2020 ◽  
Vol 25 (2) ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
W. A. Jimoh ◽  
T. O. Uthman ◽  
M. O. Shittu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Storage Time ◽  
Protein Quality ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Vulnerable Groups ◽  
Average Weight ◽  
Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid  was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

scholarly journals Effects of different soil amendments and age of transplant on the post-harvest quality and shelf life of sweet pepper (Capsicum annuum) fruits

2021 ◽  
Vol 45 (1) ◽  
Author(s):  
Isaac Addo ◽  
Kwadwo Gyasi Santo ◽  
Abdul Aziz Khalid ◽  
Emmanuel Ackah
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Block Design ◽  
Poultry Manure ◽  
Storage Period ◽  
Sweet Pepper ◽  
Fruit Weight ◽  
Post Harvest ◽  
Significant Difference ◽  
Quality And Shelf Life

Abstract Background Two separate experiments were conducted in the minor season from September to November, 2019 and major season from March to May, 2020 to determining the type of soil amendment and transplanting age that can best improve the post-harvest quality and shelf life of sweet pepper fruits at Benso oil palm plantation of Adum Banso Estate in the Mpohor District of the Western Region of Ghana. The experiments were conducted as a 4 × 2 factorial, arranged in a Randomized Complete Block Design. Four fertilizer treatments including no fertilizer (control), 10 tons/ha of poultry manure, 300 kg/ha of NPK 15-15-15 and 5 t/ha of poultry manure + 150 kg/ha of NPK 15-15-15 and two ages of transplants including 6-week-old seedlings and 7-week-old seedlings were applied during the cultivation periods and were later evaluated of their effects on the post-harvest quality and shelf life of harvested fruits after a two-weeks storage period. Data collected on weight loss, shrinkage, decayed fruits and shelf life of harvested fruits were subjected to analysis of variance using the Genstat Statistical package. The least significant difference criterion was used to separate treatment means at 5% probability. Results Post-harvest qualities of sweet pepper fruits were not significantly influenced by age of transplant throughout the study. Fertilizer application generally increased percentage fruit weight loss, fruit shrinkage, fruit decay and reduced shelf life of sweet pepper fruits in the major season. Sole application of poultry manure mostly enhanced post-harvest quality of sweet pepper fruits in the minor rainy season, but fruit shelf life was improved if no fertilizer was applied. Application of a combination of poultry manure and NPK 15-15-15 to 6-week-old transplants gave relatively low fruit weight loss and shrinkage values. Generally, fruit quality and shelf life were enhanced in 6-week-old transplants treated with no fertilizer. Conclusions The use of poultry manure alone should be encouraged to probably increase yield while improving the quality and shelf life of harvested sweet pepper fruits. Transplanting of 6-week-old seedlings is also encouraged for quality harvested fruits and extended shelf life.

scholarly journals Postharvest quality of peaches harvested from integrated and conventional production systems

2007 ◽  
Vol 42 (6) ◽  
pp. 793-801 ◽  
Author(s):  
Eduardo Seibert ◽  
Michel Elias Casali ◽  
Marcos Laux de Leão ◽  
Ernani Pezzi ◽  
Adriana Regina Corrent ◽  
...  
Keyword(s):  
Prunus Persica ◽  
Production Systems ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Weight Losses ◽  
Conventional Production ◽  
The City

Over three years the postharvest quality of 'Marli' peaches harvested from the integrated (IFP) and conventional production (CFP) systems was evaluated. The peaches were harvested from commercial orchards of Prunus persica at two locations close to the city of São Jerônimo, RS, Brazil, and stored at 0.5°C for 10, 20 or 30 days. The peaches were evaluated at harvest, at retrieval from storage and after ripening periods at 20°C. No differences in fruit weight losses were determined. Decay incidence was low, and no differences were detected amongst systems in both 2001 and 2002 seasons, but in the 2000 season CFP peaches were more decayed. Flesh firmness of peaches from the IFP system were greater than CFP fruits in the years 2000 and 2001. In 2002, firmness changed little during storage and ripening. Peaches from the IFP in 2000 had higher titratable acidity and lower soluble solids. In the 2000 season, flesh browning was observed in decayed fruits, always at ripening after 20 or 30 days of cold storage Chilling injuries such as browning, woolliness and leatheriness ocurred in 2002. There were no differences amongst systems related to peach quality.

scholarly journals Application of Arabic Gum and Essential Oils as the Postharvest Treatments of Le Conte Pear Fruits during Cold Storage

2019 ◽  
pp. 1-11
Author(s):  
Malaka A. Saleh ◽  
Nagwa S. Zaied ◽  
M. A. Maksoud ◽  
Omaima M. Hafez
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Cold Storage ◽  
Chemical Properties ◽  
Storage Period ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Mature Stage ◽  
Arabic Gum ◽  
Moringa Oil

The present study was conducted during 2015 and 2016 seasons on Le Conte pear fruits harvested at mature stage, to investigate the application of (10% w/v) Arabic Gum (AG), Jojoba oil (JO) and Moringa oil (MO) at the rate (100 %) alone on physical and chemical properties. Fruits stored at 0 ± 1°C and 85-90 % relative humidity (RH) for 105 days. A fruit sample of each treatment was taken out at the end of cold storage period and left at room temperature (23 ± 2°C) and 47% (RH) up to 7 days was examined for quality Assessments. Fruit physical properties (weight loss, decay percentages and fruit firmness "Lb/inch2") and fruit chemical properties (total soluble solids percentage and total acidity percentage were evaluated. The results obtained that, all treatments including control succeeded in preventing fruit decay percentage up to 30 days in the two seasons. It is worth mentioning that, Le Conte pear fruits were coated with MO with stands free from deterioration up to 75 days of cold storage period. Beside, fruits coated MO progress in reducing the percentages of weight loss and decay throw cold storage periods for 105 day. The rate of softening increased in fruits with increasing the storage time in both fruits coated and uncoated, but it was significantly declined in uncoated treatments. Moreover, JO coating was more effective in firmness retention compared to the other treatments. Followed by pear fruits was coating with MO and AG in this respect. Furthermore, all coated fruits enhancement fruit quality during storage periods. Finally, it can be concluded that coating Le Conte fruits by Moringa oil recorded successfully reduction in fruit weight loss, decay percentages, improving fruit quality and extended storage fruit life as well as stimulate marketing period (shelf life), also safe on environmental and human health.

scholarly journals Influence of storage on the chemical composition of Stylosanthes hays for equine feeding

2016 ◽  
Vol 37 (2) ◽  
pp. 819 ◽  
Author(s):  
Diego Figueiredo da Costa ◽  
Aline Ferreira da Silva ◽  
Areano Ethério Moreira de Farias ◽  
Arthur Willian de Lima Brasil ◽  
Fabrine Alexandre dos Santos ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Storage Period ◽  
Climatic Conditions ◽  
Stylosanthes Guianensis ◽  
Split Plot ◽  
Dry Seasons ◽  
Plot Design

During dry seasons, equines are traditionally fed hay. However, if not prepared under favorable climatic conditions and if not properly stored, hay does not preserve its nutritional value. The aim of this research was to evaluate the chemical composition in Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, used to feed equines over 225 days of storage. Treatments consisted of Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, assessed at six moments of storage: 0, 45, 90, 135, 180, and 225 days. The experiment followed a completely randomized split-plot design. In the comparison between varieties, differences (P0.05) over the 225 days of storage. The storage period had little impact on the nutritional quality of the assessed hays. The Stylosanthes guianensis cv. Mineirão and, mainly, Estilosantes Campo Grande hay varieties have potential to be used in equine diet.

scholarly journals Trans-2-Hexenal-Based Antifungal Packaging to Extend the Shelf Life of Strawberries

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2166
Author(s):  
Raquel Heras-Mozos ◽  
Adrián García-Moreno ◽  
María Monedero-Prieto ◽  
Ana Maria Tone ◽  
Laura Higueras ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Textural Properties ◽  
Modified Atmosphere ◽  
Hexyl Acetate ◽  
Packaging System ◽  
Active Systems ◽  
Active Package

Strawberries are valuable because of their nutritional value, but they are also highly perishable fruits. Fungal decay is the overriding factor that alters the overall quality of fresh strawberries. Because no hygienic treatments to reduce the initial microbial load are feasible, molds develop during postharvest when using conventional packaging. In this study, an antifungal packaging system for strawberries was developed to improve safety and quality. Trans-2-hexenal (HXAL), a natural compound in strawberries, was incorporated into the modified atmosphere packaging (MAP) systems. Zero, 100, and 250 µL of HXAL were included in cellulosic pads and were covered with a polyamide coating to control its release. The pads were placed on the bottom of plastic trays; an amount of250 g of strawberries was added, flow packed in micro-perforated PP bags, and stored at 4 °C for 14 days. Fungal infection was monitored during the storage period, and the optical and textural properties of the strawberries were measured at days 0 and 14. Analysis of the package headspace was conducted to check for the HXAL concentration. HXAL was partially retained in the fruits and was converted into hexyl acetate and 2-hexen-1-ol acetate, but this was only measurably present in the headspace of the active systems. Mold growth was fully inhibited in active packaging although the strawberries were softer and darker than those in the control packages. The active package was not as efficient if the fruits were stored under thermal-abuse conditions (15 and 22 °C).

scholarly journals Ozone treatment on cucumber and tomato during simulated retail storage

2021 ◽  
Author(s):  
Mai Sao Dam ◽  
Vuong Duc Nguyen ◽  
Tamás Zsom ◽  
Lien Le Phuong Nguyen ◽  
Géza Hitka
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Ozone Treatment ◽  
Storage Chamber ◽  
Gaseous Ozone ◽  
Horticultural Products

AbstractThe effect of storage temperature and ozone treatment on the post-harvest quality of cucumber and tomato was investigated. Cucumber and tomato were stored together with or without gaseous ozone treatment at 20 °C and 14 °C for 16 days. Firmness, color, weight loss, DA index and decay percentage of samples were evaluated during storage period. The results showed that the combination of ozone treatment and cold storage could maintain the quality of these horticultural products and decreased the decay incidence. Additionally, this combination also reduced the weight loss of samples during storage. Furthermore, ozone treatment maintained the green skin color of cucumber. No sign of chilling injury occurred during storage at 14 °C. Commodities stored with approximately 0.1 ppm gaseous ozone at 14 °C retained the firmness compared to other treatments until the end of the experiment. This study suggests a promising use of gaseous ozone treatment in storage chamber where ethylene-producing and ethylene-sensitive vegetables are stored together.

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