scholarly journals EFFECT OF COATING ON THE PHYSICAL AND MORPHOLOGICAL QUALITY OF FRESH HEN EGG DURING STORAGE

2021 ◽  
Vol 18 (2) ◽  
pp. 93
Author(s):  
Maulida Hayuningtyas ◽  
Christina Winarti ◽  
Sari Intan Kailaku ◽  
Hoerudin Hoerudin
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Room Temperature ◽  
Storage Temperature ◽  
Egg Yolk ◽  
Lime Solution ◽  
Chicken Eggs ◽  
Hen Egg ◽  
Better Than

<p>Hen egg is the most consumed animal food due to its high nutritional content, affordable and easy to obtain. However, eggs have the disadvantage for their short shelf life of about 7 days at room temperature. An effort to extend the shelf life of eggs including storing at low temperatures and/or coating. The research objective was to determine changes in the physical quality and morphology of chicken eggs coated with two material coating stored at room (25–29 °C) and AC/low (18–22 °C) temperature. The treatments tested were two kinds of coatings, namely gelatin and lime solution, and two storage temperature conditions, namely room and low temperature for 30 days. The study was conducted with three replications, each replication was observed on 5 eggs. The parameters observed were weight loss, Egg white index, Egg yolk index, air cavity, Haugh Unit and surface morphology. The results showed that at the end of storage for 30 days the eggs quality still met the SNI standards I to III. AC storage temperature was better than room temperature. The egg treated with coating produced better quality than without coating. The longer the storage, the lower the weight loss, HU, IPT and IKT. The best treatment was gelatin coating stored at AC temperature.</p>

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 Effect of storage temperature on the quality of kepok banana (Musa paradisiaca formatypica)

2021 ◽  
pp. 17-47
Author(s):  
Andi Nur Faidah Rahman ◽  
Victor Crystaline Muhammad ◽  
Februadi Bastian
Keyword(s):  
Shelf Life ◽  
Skin Color ◽  
Room Temperature ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Total Acid ◽  
Cold Temperatures ◽  
Fruit Skin

Kepok bananas are processed bananas that have ABB genotype, the letter B indicates that banana kepok has a stronger resistance to disease and chilling injury in cold temperatures storage. Storage at cold temperatures can extend the shelf life of bananas, because cold temperatures can slow down the respiration and enzymatic processes. The purpose of this study is to observe the effect of storage temperature on quality and shelf life, and to determine optimum storage temperature. The method used is storage temperature at room, 15oC and 10oC until the banana is damaged. The parameters observed were respiration patterns, weight loss, hardness, fruit skin color, total acid, vitamin C, pH, and total soluble solids. The results showed that bananas stored at cold temperatures (10oC and 15oC) can last up to 20 days while at room temperature only lasts for 10 days. Kepok bananas stored at 10oC have not shown symptoms of chilling injury.

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

scholarly journals Comparison of extenders and storage temperature in chilling canine semen

2020 ◽  
Vol 21 ◽  
Author(s):  
Tatiana Almeida Pignataro ◽  
Jessica Maresch de Araújo ◽  
Aline Batista Silva Silva ◽  
Mariane Leão Freitas ◽  
Heitor Castro Alves Teixeira ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Semen Quality ◽  
Membrane Integrity ◽  
Egg Yolk ◽  
Different Temperatures ◽  
Commercial Milk ◽  
The Difference ◽  
And Storage ◽  
Better Than

Abstract This study aimed to compare the effects a commercial milk-based extender and a self-made egg yolk extender had on the quality of canine semen stored at two different temperatures, 5ºC or 15ºC. The ejaculate obtained was split into two aliquots of equal volume and diluted with the milk or egg yolk extender. The final concentration was 100×106 spermatozoa/mL. Diluted semen was placed in transport containers and maintained at final storage temperatures of 5ºC and 15ºC. The quality of the chilled semen was assessed 12, 24, and 36 hours after storage. Semen diluted with the milk extender had higher motility, vigour, and plasma membrane integrity (p<0.05) of the spermatozoa than that diluted with the egg yolk extender. No difference in the semen quality was observed between the stored temperatures in both the groups. The difference observed between the extenders could be due to the standard formulation of the commercial milk extender and the presence of glucose in the mixture. In conclusion, the milk extender was better than the egg yolk extender at preserving the motility, viability, and membrane integrity of chilled canine semen for up to 36 hours. The storage temperature did not seem to affect the semen quality, suggesting that canine semen can be refrigerated at 15ºC.

scholarly journals PERUBAHAN KUALITAS BAWANG MERAH (Allium Ascalonicum L.) SELAMA PENYIMPANAN PADA TINGKAT KADAR AIR DAN SUHU YANG BERBEDA ((Allium ascalonicum l.) During Storage at Different Temperature and Water Content)

2017 ◽  
Vol 11 (2) ◽  
pp. 108 ◽  
Author(s):  
A.Khairun Mutia ◽  
Y.Aris Purwanto ◽  
Lilik Pujantoro
Keyword(s):  
Weight Loss ◽  
Water Content ◽  
Room Temperature ◽  
Storage Temperature ◽  
High Water ◽  
High Water Content ◽  
Storage Losses ◽  
And Storage ◽  
Estimation Quality

<p>Bawang merah merupakan salah satu jenis komoditas yang menjadi kebutuhan masyarakat. Namun bawang merah sangat mudah mengalami perubahan mutu seperti susut bobot, perubahan volatile dan mengalami kerusakan karena memiliki kandungan air yang tinggi, sehingga diperlukan metode penyimpanan yang baik untuk mempertahankan kesegarannya selama penyimpanan. Salah satu cara untuk mempertahankan kesegaran dan kualitas bawang merah adalah menyimpan pada suhu rendah dengan tingkat kadar air tertentu. Adapun tujuan dari penelitian ini untuk mengetahui tingkat kadar air dan suhu penyimpanan yang mempertahankan mutu bawang merah konsumsi, serta pendugaan mutu bawang merah hingga penyimpanan 6 bulan. Bawang merah dikeringkan hingga kadar air mencapai 85% dan 80% kemudian dimasukkan kedalam kemasan rajut masing-masing sebanyak 2 kg dan dilakukan penyimpanan pada suhu 5°C dengan RH 65-70%, 10°C dengan RH 65-70% dan suhu ruang (25-30°C) dengan RH 52-88% selama 8 minggu. Dari hasil penelitian menunjukkan bahwa penyimpanan bawang merah yang terbaik pada kadar air 80% dengan suhu 5°C RH 65-70%, menghasilkan susut bobot 7,06%, kadar air 79,48%, kerusakan 0,37%, kekerasan 4,38 N, dan VRS 26,53 ?Eq/g. Berdasarkan pendugaan daya simpan, susut bawang merah hingga penyimpanan 6 bulan dengan penyimpanan pada suhu 5°C dengan kadar air 80% sebesar 21,466%.</p><p>Kata kunci :bawang merah, suhu, kadar air, penyimpanan, kualitas.</p><p>English Version Abstract</p><p>Shallot is one of the types of commodities into the needs of society. But shallots are very susceptible to changes in quality such as weight loss, changes in the volatile and damaged because it has a high water content, so it needed a good storage method for maintaining freshness during storage. One way to maintain the freshness and quality of shallot is storing at low temperatures with a certain level of water content. The aim of this study was to determine the level of water content and storage temperature to maintain the quality of shallot consumption, and shallot estimation quality until 6 months of storage. Shallots were dried to water content reached 85% and 80% and then inserted into the knited packaging each of 2 kg and then stored at 5°C with RH 65-70%, 10°C with RH 65-70% and room temperature (25-30°C) with RH 52-88% for 8 weeks. The result of the experiment showed that storage of shallot in water content of 80% at 5°C RH 65-70%, resulting in a weight loss of 7,06%, the water content of 79.48%, disorder 0,37%, hardness 4,18 N and VRS 26.53 ?Eq / g. Based on the estimation of shelf life, storage losses of shallot until 6 months with storage at 5 °C with water content of 80% of to 21.466%.</p><p>Keywords :shallot, suhu, water content, storage, quality.</p>

scholarly journals PENGARUH JENIS KEMASAN DAN PENYIMPANAN DINGIN TERHADAP MUTU FISIK CABAI MERAH (Effect of packaging type and low temperature storage on physical quality of red chilli)

2017 ◽  
Vol 11 (1) ◽  
pp. 19
Author(s):  
Rahmawati Nurdjannah ◽  
Yohannes Aris Purwanto ◽  
Sutrisno Sutrisno
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Storage Temperature ◽  
Combined Treatment ◽  
Large Capacity ◽  
Physical Quality ◽  
Low Temperature Storage ◽  
Better Than ◽  
Temperature Storage

<p>Kerusakan cabai merah segar di daerah tropis terutama disebabkan oleh suhu, kelembaban dan penanganan pascapanen. Meminimalkan kerusakan cabai dapat dilakukan dengan menghambat proses respirasi melalui penyimpanan suhu rendah dan teknik pengemasan. Belum banyak publikasi tentang pengemasan cabai dengan kapasitas besar. Penelitian ini bertujuan untuk mengetahui pengaruh penyimpanan suhu dingin dan jenis kemasan terhadap kualitas fisik cabai dengan kapasitas besar selama penyimpanan 13 hari. Penelitian skala laboratorium ini menggunakan rancangan acak lengkap faktorial yang terdiri dari dua faktor yaitu jenis kemasan (tiga taraf: jala plastik, karung plastik dan kardus karton) dan suhu penyimpanan (dua taraf: 10°C dan 15°C). Hasil penelitian ini menunjukkan kombinasi perlakuan kemasan kardus karton pada suhu 10°C memberi hasil terbaik untuk mempertahankan mutu fisik cabai yang disimpan selama 13 hari dengan laju respirasi paling rendah 17,64 ± 1,8 ml gas CO2/kg.jam, susut bobot terendah (3,35±1,99%), rata-rata kekerasan 3,63 ± 0,33 N dan nilai warna yang tidak berbeda nyata dengan warna awal cabai (l*=35,96±1,26, a*=39,57±1,07 dan h*= 25,57±1,03). Sampai penyimpanan hari ke 5, mutu fisik cabai yang dikemas karung plastik sama dengan cabai dikemas kardus karton, namun setelah hari ke 5, cabai kemasan kardus karton lebih unggul daripada kemasan lain. Penyimpanan pada suhu 10°C menghasilkan kualitas cabai yang lebih baik daripada penyimpanan suhu 15°C, kecuali pada parameter susut bobot (susut bobot suhu 15°C rata-rata 6,76± 4,19 % lebih rendah suhu 10°C rata-rata 8,26 ± 4,71%). Perlakuan tidak mempengaruh nilai warna (l*, a* dan h°) cabai yang disimpan selama 13 hari.</p><p>Kata kunci :cabai, kemasan, penyimpanan dingin, susut bobot</p><p>English Version Abstract</p><p>Damage fresh red chillies in the tropics is mainly caused by temperature, humidity and postharvest handling. Chili can minimize the damage done to hinder the process of respiration by low temperature storage and packaging techniques. Research on red chilies with large capacity pack is slightly smaller than the capacity reported. The purpose of this study is to determine the effect of low temperature storage and packaging type on the physical quality of red chilies in a large capacity for 13 days of storage. The study was conducted on a laboratory scale with a completely randomized factorial design. Factors studied were the type of packaging (three levels i.e. plastic nets, plastic sack and ventilated cardboard box) and storage temperature (two levels i.e. 10 °C and 15°C). The results showed that the combined treatment ventilated cardboard box packaging at a temperature of 10 ° C to give the best effect to maintain the physical quality red chilli stored for 13 days at a rate respiration of 17,64 ± 1,8 ml CO2 / kg.h, lowest weight loss (mean 3.35 ± 1, 99%), hardness (mean 3,63 ± 0,33 N) and color values are not significantly different from the initial color of chilli (l * = 35.96 ± 1.26, a * = 39.57 ± 1.07 and h * = 25.57 ± 1.03). The physical quality of chillies in plastic sack are not significantly different from chili in ventilated cardboard box until 5 days storage, but after 5 day, the physical quality of chilli in ventilated cardboard box better than a plastic sack. The physical quality of chillies in stored at temperature of 10°C has better than chilli in temperature of 15°C, except for the parameters of weight loss (weight loss temperature of 15°C on average 6.76 ± 4.19% lower mean temperature of 10 ° C. average 8.26 ± 4.71%). The treatment does not influence the color values (L *, a * and h °) peppers stored for 13 days</p><p>Keywords :red chilies, packaging, low temperature storage, weight loss</p>

scholarly journals Effects of Perforation Mediated-modified Atmospheric Packaging (MAP) on Shelf Life and Quality of Calcium Chloride Treated Bell Pepper (Capsicum annum)

2020 ◽  
Author(s):  
Pragya Adhikari ◽  
Nisha Paneru ◽  
Kanti Thapa ◽  
Aashish Dhakal
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Calcium Chloride ◽  
Room Temperature ◽  
Microbial Growth ◽  
Bell Pepper ◽  
Capsicum Annum ◽  
Modified Atmospheric Packaging ◽  
Ambient Room Temperature

Background: Capsicums having high respiration, transpiration, and ethylene production rates along with high susceptibility to microbial growth deteriorate rapidly during storage leading to higher loss. The current study was conducted to assess the effects of Perforation mediated- modified atmospheric packaging (MAP) on shelf life and quality of calcium chloride treated bell pepper (Capsicum annum). Methods: For this purposed green mature fruits capsicum annum variety Indra were pretreated with calcium chloride, weighed 1kg and packed in Low-density polyethylene with no perforation (T1), LDPE with 4 perforations(T2), LDPE with 8 perforations(T3), LDPE with 12 perforations(T4), LDPE with 16 perforation(T5) and open tray (T6) and stored at ambient room temperature of laboratory. Three replications were maintained for each treatment with CRD Design and different parameters were evaluated during the study period. Result: Capsicum stored in perforated LDPE packet exhibited less weight loss, higher shelf life and higher vitamin C content compared to capsicum kept in an open tray. With less perforations weight loss was less. Moreover, LDPE with 16 perforations can be considered the best treatment because with higher numbers of pores it exhibited comparatively higher shelf life, optimum quality of fruits and also check the spoilage of the fruits as compared to all treatments.

scholarly journals Influence of storage conditions and market temperature on shelf-life and quality of Keitt mango

1969 ◽  
Vol 74 (2) ◽  
pp. 189-195
Author(s):  
Guillermo Fornaris-Rullán ◽  
Rubén Guadalupe-Luna ◽  
Carmen Chao de Báez ◽  
Noemí Díaz
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Storage Conditions ◽  
Market Conditions ◽  
Ripening Time ◽  
Final Weight ◽  
Storage Temperatures

A study was conducted on 2 storage temperatures (10.6° and 13° C), 4 storage intervals (1, 2, 3 and 4 weeks) and 2 market temperatures (20° C or 27° C) to assess differences in shelf-life and some quality components of Keitt mango, Mangifera indica L. Fruit exposed to the longer storage intervals showed a significant decrease in ripening time after storage under market conditions up to 4 days. This is also true for those stored at 13° C as compared to those stored at 10.6° C, with a 2.64-day period difference. The higher storage temperature caused some increase in anthracnose and stem-end rot. The longer the storage interval, or the ripening time after storage under market conditions, the greater was the final weight loss.

scholarly journals Effect of Potassium Permanganate on Physico-Chemical Changes and Shelf Life of Mango (Mangifera indica L.)

2010 ◽  
pp. 54-59
Author(s):  
M Ittefaqul Azad ◽  
M Golam Mortuza ◽  
N Ahktar Nahar ◽  
Shamina Huq ◽  
M Ashraful Alam
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Potassium Permanganate ◽  
Room Temperature ◽  
Bitter Taste ◽  
Mangifera Indica ◽  
Eating Quality ◽  
Physico Chemical ◽  
Colour Development

Mango fruits (cv. Fazli and Khirsapat) were treated with 3 dosages (5, 10 and 20g) of Potassium permanganate (PP) and kept in sealed polythene bags at normal room temperature (28-33 °C). It was observed that PP had little effect on colour development in both the cultivars. All the treated fruits remained green upto 6 days of storage. All the treatments delayed ripening of mango fruits from 2.37 to 4.84 days as compared with untreated control. Fruits treated with 5g PP required longer time for ripening followed by 10 and 20g. The results indicated that PP had no effect on weight loss and was not able to improve appearance or eating quality of the fruits. Mango fruits stored in polyethylene bag showed lower TSS and sugar contents and subsequently possessed lower ratings for eating quality which cause less sweet and slightly bitter taste. The longest shelf life was noted in fruits treated with 20g followed by 10g and 5g PP although there were no significant differences among the treatments.

scholarly journals QUALITY OF NAPOLI CV. EGGPLANT COATED WITH CARNAUBA WAX

2020 ◽  
Vol 28 ◽  
pp. 148-156
Author(s):  
Diogo Cunha Furtado ◽  
Dayane Stéphanie Fernandes ◽  
Geovana Rocha Plácido ◽  
Kenia Borges De Oliveira ◽  
Juliana Rodrigues Donadon
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Room Temperature ◽  
Turgor Pressure ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Control Treatment ◽  
Carnauba Wax

The objective of this study was to evaluate the quality of eggplant Napoli cv. coated with Carnauba wax and stored for seven days at room temperature. Treatments consisted of immersion of fruits in two concentrations of two types of commercial wax, totaling four treatments: Meghwax ECF 124 to 9% concentrations (Megh 9%); Meghwax ECF 124 to 18% (Megh 18%), Arua BR 18% (Pomacea canaliculata) Tropical 9% (Arua 9%), and Arua BR 18% Tropical 18% (Arua 18%). The control treatment consisted of fruit without coating with wax and immersed in water. Fruits were analyzed at 0, 3, 6, and 7 days for the outer appearance, weight loss, turgor pressure, titratable acidity (TA), soluble solids (SS), SS/TA ratio, ascorbic acid, and pH. The waxes were effective in reducing weight loss. The turgor pressure showed a decrease during storage, which was more pronounced in the control treatment. The treatments did not differ among themselves for the levels of soluble solids. Fruits immersed in Arua wax at 18% concentration showed higher titratable acidity. The levels were reduced during storage. The control fruits showed higher pH. The ascorbic acid contents decreased by 15.0%, 16.4%, 16.5%, 16.9%, and 34%, considering the control treatments. Fruits subjected to Arua wax at 18% had longer shelf-life; the control fruits showed shorter shelf-life. Thus, it is concluded that 18% Aruá wax was the most effective to increase the shelf life of eggplants when stored at room temperature.

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