scholarly journals Study of Prediction Simulation Life Storage to Determine the Quality of Mangosteen (Garcinia mangostana L.)

2016 ◽  
Vol 24 (2) ◽  
pp. 257
Author(s):  
Yennita - Sihombing
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Life ◽  
Garcinia Mangostana ◽  
Export Markets ◽  
Low Temperature Storage ◽  
Soluble Solid ◽  
Temperature Storage

Demand for mangosteen fruits (Garciana mangostana L) is currently increasing both for local and export markets. Quality of mangosteen fruit has been kept until now, even increased by efforts of post-harvest handling. The problem on postharvest of mangosteen is mainly on storage process. The quality of mangosteen is affected by the temperature condition during storage period. Waxing is usually used for fruits to extend their shelf life. In this study, combination of waxing and low temperature storage were studied to obtain the optimum storage condition for mangosteen. The objectives of this study were to determine the effect of combination of waxing and low temperature storage on the quality changes of mangosteen. It was shown that storage of mangosteen with waxing treatment of 5% and temperature storage of 8oC resulted the longest period of storage, i.e., 39 days. At this condition, the firmness was 2.00 kgf, total soluble solid was 16.10oBrix, and respiration rate of CO2 was 1.67ml/kg hr. In this study, prediction of storage life of mangosteen was carried out based on the firmness which accepted by panelist from organoleptic test. It is shown that waxing concentration 0% and temperature storage 8oC effectiveness to storage life until 16 days.

scholarly journals Improving the Storage Quality of Eggplants (Solanum Aethiopicum L.) Fruit using Aloe Vera Gel Coating

2021 ◽  
Vol 8 (2) ◽  
pp. 58-66
Author(s):  
Rosemond Godbless Dadzie ◽  
Robert Sarpong Amoah ◽  
Jerry Ampofo-Asiama ◽  
Bright Quaye ◽  
Nazir Kizzie-Hayford ◽  
...  
Keyword(s):  
Low Temperature ◽  
Aloe Vera ◽  
Storage Life ◽  
Moisture Loss ◽  
Storage Quality ◽  
Acid Pretreatment ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Temperature Storage

Aloe vera gel has been investigated as possible edible coating to help improve the storage life of fruits after harvest. The study sought to investigate the effect Aloe vera gel coating with or without citric acid pretreatment on the quality of eggplant fruits during low temperature storage and in shelf life. Briefly, eggplants were coated with Aloe vera gel (some fruits were pretreated with citrate prior to the coating) and the changes in physicochemical quality of the fruit measured during storage at 10 °C. After 14 days, however, some fruits were transferred for storage at room temperature until day 18. Coating with Aloe vera decreased moisture loss, and consequently, decreased weight loss and loss of firmness of the fruit. The coating did help maintain the phenolic content, ascorbate levels and antioxidant capacity of the fruit. Pre-treating the fruit with citrate did not improve quality, showing that Aloe vera gel can be applied alone to enhance the storage quality of eggplant fruit. Results obtained from this study shows that Aloe vera gel coating can be useful in extending the postharvest storage life and maintaining the quality of eggplant fruits during low temperature storage.

scholarly journals Pengukusan untuk Menurunkan Gejala Chilling Injury dan Mempertahankan Mutu Buah Pisang Nipah

2020 ◽  
Vol 16 (3) ◽  
pp. 116
Author(s):  
Nurhayati Hamzah ◽  
NFN Assrorudin
Keyword(s):  
Low Temperature ◽  
Chilling Injury ◽  
Total Soluble Solid ◽  
Injury Index ◽  
Low Temperature Storage ◽  
Climacteric Fruit ◽  
Soluble Solid ◽  
Index Weight ◽  
Temperature Storage

<p>Buah pisang nipah termasuk buah klimakterik yang  pematangannya akan berlangsung cepat jika disimpan pada suhu ruang. Penyimpanan suhu rendah merupakan salah satu teknik memperpanjang umur simpan buah pisang namun dapat menyebabkan  kerusakan berupa pencokelatan kulit buah yang dikenal sebagai salah satu gejala <em>chilling injury</em>. Penelitian ini bertujuan untuk mendapatkan informasi tentang pengaruh pengukusan dalam menurunkan gejala <em>chilling injury </em>serta mempertahankan mutu buah pisang nipah yang disimpan pada suhu rendah. Percobaan dilakukan menggunakan  rancangan acak lengkap dengan empat perlakuan dan tiga ulangan. Perlakuan terdiri dari pengukusan pada suhu 42oC selama 15 menit, 48oC selama 10 menit, 100oC selama 30 detik dan tanpa pengukusan. Parameter pengamatan terdiri dari indeks <em>chilling injury</em>, susut bobot, kekerasan buah dan total padatan terlarut. Hasil penelitian menunjukkan perlakuan pengukusan dapat mengurangi gejala <em>chilling injury </em>dan dapat mempertahankan buah pisang selama 15 hari penyimpanan. Pengukusan pada suhu 100oC selama 30 detik merupakan perlakuan terbaik. Perlakuan pengukusan tidak menurunkan kandungan total padatan terlarut dan berpengaruh tidak nyata terhadap peningkatan susut bobot serta penurunan kekerasan buah pisang nipah.</p><p> </p><p><strong>Steaming to Reduce the Symptoms of Chilling Injury and Maintaining Quality of  Banana CV. Nipah</strong></p><p>Nipah banana is a kind of climacteric fruit which is the ripening can be faster if its storage at room temperature. Low temperature storage is a way to prolong shelf-life but can caused peel browning, known as chilling injury symptom. This study was aiming to get information about steaming decreased chilling injury symptom and maintaining nipah banana quality at low temperature. The experiment was arranged in a randomized complete design with 4 treatments and 3 replication. Nipah bananas were steamed at 42oC 15 minutes, 48oC 10 minutes, 100oC 30 seconds and unsteamed. Chilling injury index, weight lost, firmnes and total soluble solid were measured. The result showed that steaming treatments decreased chilling injury symptom and maintained Nipah banana until 15 days storage. Steaming on 100oC,30 seconds was more effective to alleviate chilling injury symptom than others. No significant effect were found on weight loss, firmness and total soluble solid.</p><p><strong><br /></strong></p>

scholarly journals Comparison of Viability in Basidiomycetes After Low Temperature Storage According to Storage Period

2011 ◽  
Vol 39 (2) ◽  
pp. 141-144 ◽  
Author(s):  
Sung-Ryul Ryu ◽  
Kang-Hyeon Ka ◽  
Bong-Hun Lee ◽  
Hyun Park ◽  
Won-Chull Bak
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Low Temperature Storage ◽  
Temperature Storage

Post harvest Calcium treatments Extend the Storage life of Pear fruits under Low temperature storage

2017 ◽  
Vol 30 (special) ◽  
pp. 180
Author(s):  
P.P.S. Gill ◽  
S.K. Jawandha ◽  
A.K. Sangwan ◽  
Nav Prem Singh ◽  
N. Kaur
Keyword(s):  
Low Temperature ◽  
Storage Life ◽  
Post Harvest ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Effect of Mechanical Injury and Low Temperature Storage on the Accumulation of Glycoalkaloids in the Tubers of 7 Varieties of Potato (Solanum Tuberosum L.) grown in Oman

2003 ◽  
Vol 8 (2) ◽  
pp. 83
Author(s):  
Elsadig A. Eltayeb ◽  
Sana Salem Al-Sinani ◽  
I. A. Khan
Keyword(s):  
Low Temperature ◽  
Solanum Tuberosum L ◽  
Storage Period ◽  
Mechanical Injury ◽  
Potato Tubers ◽  
Low Temperature Storage ◽  
Glycoalkaloid Content ◽  
And Storage ◽  
Safety Limit ◽  
Temperature Storage

Tubers from 7 potato varieties were analyzed for their rates of glycoalkaloid accumulation in response to stresses of three types of mechanical injury and low temperature storage. Mechanical injuries were found to greatly stimulate glycoalkaloid accumulation in both peel and flesh of tubers. The extent of glycoalkaloid accumulation appears to depend on variety, type of mechanical injury, and storage period. Most of the injury-stimulated glycoalkaloid accumulation occurred within 7 and 14 days after treatment. Cutting the tubers resulted in the highest content of glycoalkaloids both in flesh and peel up to levels that exceeded the upper safety limit of 200 mg/kg FW. Injury stimulated α-solanine accumulation in stored potato tubers is more than α-chaconine, resulting in a decrease in the α-chaconine: α-solanine ratio. When tubers were stored at low temperature, the rate of glycoalkaloid accumulation was found to be independent of the glycoalkaloid level at harvest. The greatest increase in total glycoalkaloid content of the seven varieties was found after two weeks of storage at both 4 ºC and 10 ºC. Further storage at these temperatures resulted in a decrease in the rate of glycoalkaloid accumulation in most of them. At 10 ºC glycoalkaloid content tended to increase more rapidly than at 4 ºC. The α-solanine content of the tubers showed an increase following low temperature storage.  

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

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