scholarly journals EFFECTS OF 2% 02, 50% CO2, AND THE COMBINATION ON FLAVOR QUALITY AND FERMENTATION PRODUCTS OF STRAWBERRIES AND BLUEBERRIES

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 677e-677
Author(s):  
Diana Dostal Lange ◽  
Randolph M. Beaudry
Keyword(s):  
Storage Period ◽  
Taste Panel ◽  
Flavor Quality ◽  
Ambient Conditions ◽  
Fermentation Products ◽  
Fermentation Product ◽  
Highly Effective ◽  
Off Flavors ◽  
Very High

Low O2 and high CO2 concentrations can be used effectively to slow respiration and retard decay, but anaerobic and C02-injurious conditions must be avoided. The objective of this research was to: 1) determine the effects of low O2 and very high-C02 on flavor quality and accumulation of fermentation products. Strawberries and blueberries were stored in 2% O2/0% CO2, 20% 02/50% CO2, 2% O2/50% CO2, and 20% 02/0% CO2 for 0, 2, 4, 6, and 8 days at 20C. A taste panel evaluated the berries at the end of each storage period and again after 2 days under ambient conditions. Ethanol was the primary fermentation product that accumulated in response to low O2 and high CO2 concentrations. However, acetaldehyde was produced preferentially in response to elevated C02 levels. The flavor quality of the strawberries and blueberries was only acceptable for 2 days for treatments containing 50% CO2. The most intense off-flavors were detected in the 2% 02/50% CO2 and 20% O2/50% CO2 samples. 50% CO2 was highly effective in preventing decay, but this concentration was too high for acceptable flavor quality for storage periods greater than 2 days.

scholarly journals Storage of Fresh Yam (Dioscorea alata L.) under Controlled Conditions

1969 ◽  
Vol 56 (1) ◽  
pp. 46-56
Author(s):  
M. A. González ◽  
A. Collazo de Rivera
Keyword(s):  
Relative Humidity ◽  
Storage Period ◽  
Dioscorea Alata ◽  
Ambient Conditions ◽  
Fresh Market ◽  
High Quality ◽  
Dormant Period ◽  
Weight Losses ◽  
Tropical Areas ◽  
Very High

Freshly harvested "Florido" yam tubers (a highly desirable variety of the species D. alata) were subjected to a temperature of around 32° C. (90° F.) and a relative humidity of 90 percent. Wounded tissues were suberized in about 4 days. This curing may be accomplished either in controlled environmental rooms or under tropical prevailing ambient conditions. The formation of the cork tissue during suberization protects tubers from infection by microorganisms if stored under reduced temperatures. Cured and uncured tubers were stored in a properly ventilated Forma Scientific room at 16° C. ± 1° (59° to 62.9° F.), and a relative humidity of 70 percent. Uncured samples suffered high losses due to physiological breakdown as well as markedly higher weight losses than similarly handled cured ones which showed no signs of internal decay during the storage period. Cured tubers kept under conditions noted above, at temperatures below those prevailing in tropical areas, had the dormant period lengthened by 4 additional months. High-quality tubers can be provided by this means for the fresh market and for processing during the off-season. Although the yam tubers hardened slightly during storage, weight losses were kept at a fairly low level and the palatability of the tubers remained very high, as determined by sensory evaluation.

scholarly journals Effect of packaging material and postharvest calcium treatment on weight loss, decay and biochemical quality of strawberry fruits during storage

2021 ◽  
Vol 13 (4) ◽  
pp. 1158-1165
Author(s):  
Rakesh Kumar ◽  
R. S. Antil ◽  
Angrej Ali
Keyword(s):  
Untreated Control ◽  
Storage Period ◽  
Soluble Solids ◽  
Calcium Treatment ◽  
Ambient Conditions ◽  
Short Period ◽  
Fruit Decay ◽  
Cold Condition ◽  
Biochemical Quality

Strawberry (Fragaria x ananassa Duch.) fruits are highly perishable which lose their marketability within a short period of time, resulting in considerable loss of fruits after harvest. In present study, the packaging materials treatment i.e. polypropylene terephthalate (PET) Punnet and High density polythene (HDPE) crates and calcium compounds (CaCl2 and Ca(No3)2) were examined for the storability and biochemical quality of strawberry (cv. Winter Down) fruits in cold condition (3±1 °C) in comparison to the untreated control fruit in ambient storage for 3, 6 and 8 days storage period. Results revealed that physiological loss in weight (PLW) and fruit decay increased with the advancement of the storage period irrespective of the treatments. Fruits treated with CaCl2 (2%), packed in PET Punnets and stored in cold condition (3±1 °C) showed significantly minimum PLW (6.55, 11.12 and 15 34 %) and fruit decay (7.29, 17.71 and 34.38 %) at 3, 6 and 8 days storage, respectively. Non-treated control fruits at ambient conditions could not maintain their marketability even 3 days of storage and showed relatively high decay losses (25.00, 62.21 and 91.67 % at 3, 6 and 8 days of storage, respectively). Packaging and calcium treatment did not affect the fruit total soluble solids (TSS) and total sugars but was found effective to slow down the decrease of ascorbic acid and acidity contents of the fruit during storage. PET Punnets packaged fruits treated with CaCl2 (2%) under cold conditions retained better shelf-life with better biochemical quality of fruits during storage while untreated control fruits deteriorated rapidly.

FURTHER STUDIES ON THE FLAVOR QUALITY OF RETAIL MILK IN CONNECTICUT

1972 ◽  
Vol 35 (12) ◽  
pp. 710-712 ◽  
Author(s):  
Lester Hankin ◽  
Walter F. Dillman
Keyword(s):  
Flavor Quality ◽  
Milk Samples ◽  
Off Flavors ◽  
Monthly Pattern ◽  
And Storage ◽  
Made In

Over 1100 retail milk samples taken during 1970–71 in Connecticut were examined for flavor quality and results compared with those of a similar study made in 1969–70. In the 1970–71 study fewer samples were judged to be cooked but more were criticized as having a feed flavor. The monthly pattern for samples classed as organoleptically unsatisfactory changed from winter to summer. Indications are that causes of off-flavors shifted from those originating at the farm to those developing from processing, or during distribution and storage.

scholarly journals Storage effects on flour quality of commonly consumed cereals

2017 ◽  
Vol 9 (1) ◽  
pp. 551-555 ◽  
Author(s):  
Preeti Goyal ◽  
Lakshman Kumar Chugh ◽  
Mukesh Kumar Berwal
Keyword(s):  
Shelf Life ◽  
Pearl Millet ◽  
Biochemical Markers ◽  
Water Extract ◽  
Storage Period ◽  
The Other ◽  
Flour Quality ◽  
Storage Effects ◽  
Very High

The present investigation was conducted to study the effect of storage period on flour quality of wheat, maize and pearl millet. Their flour were stored at 15 °C and 82 % relative humidity RH for one month and changes in fat acidity (FA), activities of peroxidase (POX), lipoxygenase (LOX) and polyphenol oxidase (PPO) in control and stored flour along with change in pH of water extract of flour were monitored. Increase in FA (mg KOH/100 g d.m.) and decrease in pH of flour was maximal in pearl millet (287.5 mg KOH/100 g d.m. and 0.4) followed by maize (151 mg KOH/100 g d.m. and 0.23) and wheat (61 mg KOH/100 g d.m. and 0.1) respectively. A decline in activity of POX, LOX and PPO was observed during storage. Pearl millet flour possessed almost double activity of POX (413 Units/g d.m.) in comparison to wheat (198 Units/g d.m.) and 1.3 fold higher than that of maize (153 Units/g d.m.) and even after decrease activity of POX was higher in flour of pearl millet compared to the other two. However, activity of LOX and PPO was found to be comparable in fresh flour of pearl millet, maize and wheat. Since pearl millet has poor shelf life and increase in FA, decrease in pH and activity of POX was found to be very high in pearl millet (poor shelf life) as compared to wheat and maize, therefore, these selected parameters might be used as biochemical markers to determine shelf life of flour.

scholarly journals Influence of plant extracts, storage containers and storage duration on the physiological quality of watermelon (Citrullus lanatus (Thunb.) Mansf.) seeds stored under ambient conditions

2020 ◽  
Vol 116 (2) ◽  
pp. 229
Author(s):  
Tolulope Olaitan KEHINDE ◽  
Olatunde Azeez BHADMUS ◽  
Joseph OLUFELO
Keyword(s):  
Seed Quality ◽  
Storage Period ◽  
Ambient Conditions ◽  
Storage Duration ◽  
Seedling Vigour ◽  
Storage Container ◽  
Storage Containers ◽  
And Storage ◽  
Water Melon

<p>Watermelon seed being an oily seed is prone to rapid deterioration of its quality, hence maintaining quality during storage is germane. The study therefore investigated the effect of crude plant powder, storage containers and storage duration on the seed quality of two varieties of watermelon seeds. Seed lots each of 100 g of each variety were treated with 10 g of four crude plant powders of clove basil leaf, red chilli pepper fruit, garlic, neem leaf and a synthetic fungicide. All samples were stored in three storage containers (envelope, tin and glass bottle). Treated seeds were stored under ambient conditions for 180 days. Germination and seedling vigour were determined at 180 day time course after storage. Data were subjected to mean separation using Duncan’s Multiple Range Test. Significant differences were observed in the quality traits examined in water melon due to differences in variety, seed treatment, storage container and storage period. ‘Kaolak’ was the best in storage in terms of seedling vigour and viability. Glass bottle was identified as the best storage container in maintaining seed quality of water melon throughout the storage period. The use of organic materials especially neem and clove basil leaf powder proved much better for maintaining germinability and seedling vigour and extension of seed longevity than inorganic material.</p>

scholarly journals Influence of the storage environment on the physiological quality of millet seeds (Pennisetum glaucum (L.) R. Br.)

2019 ◽  
Vol 41 (3) ◽  
pp. 286-292
Author(s):  
Girlânio Holanda da Silva ◽  
Mariana Zampar Toledo ◽  
Renake Nogueira Teixeira ◽  
Rubiana Falopa Rossi ◽  
João Nakagawa
Keyword(s):  
Pennisetum Glaucum ◽  
Storage Period ◽  
Ambient Conditions ◽  
Laboratory Environment ◽  
Grass Family ◽  
Physiological Quality ◽  
Harvest Techniques ◽  
And Storage ◽  
Natural Laboratory

Abstract: Millet is a species of the grass family used in cattle pastures, for hay, for silage, and in soil cover in no-tillage systems. However, studies on seed production and post-harvest techniques for this species have not been sufficiently developed, considering the demand for and potential of this crop. The objective of this study was to monitor the physiological quality of millet seeds stored in porous packaging. Millet seeds were stored under four ambient conditions (natural laboratory environment, dry chamber, refrigerator, and freezer). Physiological quality was evaluated by germination and vigor tests before and during storage each year, up to six years for the dry chamber and natural laboratory environment, and up to 12 years for the refrigerator and freezer. Analysis of variance was conducted on the data, which were in 4 × 6 and 2 × 12 (environment and storage period) factorial arrangements. The means of the environments were compared by the Tukey test (p ≤ 0.05) and the storage periods by regression analysis. The germination capacity of millet seeds is best conserved in a refrigerator and freezer, and they remain viable for up to twelve years of storage under these conditions.

scholarly journals Effect of infield handling conditions and time to pre-cooling on the shelf-life and quality of tomatoes

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Kipchumba Cherono ◽  
Milindi Sibomana ◽  
Tilahun Seyoum Workneh
Keyword(s):  
Weight Loss ◽  
Mechanical Damage ◽  
Storage Period ◽  
Bottom Layer ◽  
Rate Of Change ◽  
Ambient Conditions ◽  
Hue Angle ◽  
Handling Practices ◽  
Forced Air

Abstract This study investigates the effects of post-harvest handling practices prior to storage on the quality of tomatoes in South African supply chains. Pink mature tomatoes were harvested in the morning and afternoon, transported from two farms located 40 km apart to two central pack houses located near each of the farms in Limpopo, South Africa. The samples were transported using bins (468 kg capacity) and lugs (20 kg capacity). After harvesting, the samples were either immediately transported to the pack house and precooled within two hours, or left in the field and transported to the pack house to be pre-cooled after six hours, to simulate delays during transportation. On arrival at the pack houses, the fruit was sampled from the bottom 0.15 m of each lug or bin, precooled using forced air and washed. After precooling, the samples were stored either under ambient conditions or refrigerated storage (15±2 °C). The tomato colour, firmness, weight loss, marketability and pH were monitored over a 24-day storage period. The rate of change of the fruit hue angle was significantly (p ≤ 0.05) higher for samples handled using bins as compared to those handled using lugs. Handling conditions had no significant (p > 0.05) effect on the rate of loss of fruit flesh firmness. The bottom layer of fruit stored in bins showed 30% mechanical damage as compared to 2% in lugs. Harvesting in the morning and pre-cooling within two hours improved fruit marketability and weight-loss by up to 200 kg/ton and 75 kg/ton, respectively, as compared to harvesting in the afternoon and pre-cooling after six hours. As the best practices for industry, the study recommends minimizing the time to pre-cooling, harvesting in the morning and using lugs to handle the fresh tomatoes.

scholarly journals Psychometric Characteristics of the Central Mathematics Test for the First Intermediate Grade in Al-Madinah Almunawarah's schools: الخصائص السيكومترية لاختبار الرياضيات المركزي للصف الأول المتوسط  بمنطقة المدينة المنورة

2020 ◽  
Vol 4 (17) ◽  
Author(s):  
Ibrahim Bin Abdul-Rahman Al-Harbi
Keyword(s):  
Multiple Choice ◽  
Intermediate Stage ◽  
First Grade ◽  
Multiple Choice Questions ◽  
Psychometric Characteristics ◽  
Mathematics Test ◽  
Highly Effective ◽  
And Training ◽  
Very High

The present study aimed at identifying the psychometric characteristics of the central mathematics test For the first grade, which was applied during the second semester of 1438/1439 AH, The study covered objective questions of (40) multiple-choice clauses and (10) true or false questions, in order to achieve the objectives of the study, (372) students were selected among (12484) students, After being introduced and analyzed through the (SPSS) program, Version 25, the study found a number of results as the stability coefficient of the Alpha Cronbach (0.89) which means that it is very high, There was found that the validity of the test was very high and that was supported by strong indicators. In view of the characteristics of the questions, the difficulty coefficient of the statements of the questions ranged between (0.30- 0.82), Their ability to discrimination factor is very acceptable, with most of them ranging from (0.20 – 0.58), The distractors were very effective in attracting student attention, which emphasizes the quality of the psychometric properties of the statements of the questions. Based on the results of this study, it is shown that the quality of the psychometric characteristics of this test is very high. The researcher recommended expanding the application of the test optimization project (central tests) to include all the subjects in the intermediate stage, taking into consideration the availability of indicators of the validity of the content, And training those in charge of this project and teachers in general on the skill of formulating highly effective vocabulary in multiple-choice questions, and the researcher recommends that teachers use the materials more to build a question bank, which can be used later in preparing pictures equivalent to the tests, Which was not addressed in this study and training those in charge of this project and teachers in general on the skill of formulating highly effective vocabulary in multiple-choice questions, and the researcher recommends that teachers use the materials more to build a question bank, which can be used later in preparing pictures equivalent to the tests.

scholarly journals Investigation of Different Post-Harvest Treatments on the Quality of Almond Kernels during Ambient Storage

2021 ◽  
Vol 1 (1) ◽  
pp. 1-7
Author(s):  
Maryam Shirmohammadi
Keyword(s):  
Storage Period ◽  
Tocopherol Content ◽  
Initial Crack ◽  
Alpha Tocopherol ◽  
Ambient Conditions ◽  
Fat Percentage ◽  
Volumetric Heating ◽  
Post Harvest ◽  
Steam Pasteurization

Maintaining almond kernel quality during and after harvest is crucial in producing premium kernel product for Australian and international markets. In this study, we investigated the effects of different post-harvest treatments on changes in moisture content, texture, colour, nutritional profile and flavour of almond kernels over a storage period of 9 months under ambient conditions. Post-harvest treatments included steam pasteurization, volumetric heating pasteurization, oven roasting and dry roasting, which were compared with raw kernels. Moisture and texture analysis revealed that the average values within each treatment group did not change significantly over 9 months, although the breaking force required to create an initial crack in the kernel structure were markedly lower for Steam Pasteurized (SP) and Oven Roasted (OR) samples after 9 months. Sensory analysis conducted by a trained panel of experts revealed that the chewiness of raw samples increased over time, and both toasted and roasted characteristics were low. For OR and Dry Roasted (DR) samples the chewiness was low and roasted and toasted properties were higher. Average overall enjoyment score given to samples as a part of sensory testing was higher for Volumetric Heating Pasteurization (VHP) and DR at start of the storage (control) and stayed higher than others after 6 and 9 month of storage. Testing of nutritional content of samples showed changes in alpha tocopherol content in roasted samples. However, DR samples had higher content in comparison with OR samples. Volumetric heating treatment didn’t diminish tocopherol content of samples in comparison with raw samples while the average alpha tocopherol content of SP over first 3 month of storage was lower. Both SP and OR samples showed lower fat percentage in comparison with raw, VHP and DR. A reduction was observed in Lightness (L*) values for all samples tested. Among the tested treatments OR samples had darker kernels and Raw and VHP samples had lightest colours. The testing results showed the potential of volumetric heating pasteurization and roasting in maintaining quality of kernel over bulk storage period.

scholarly journals Conservação de rosas ‘carola’ utilizando substâncias com potencial biocida

2016 ◽  
Vol 22 (1) ◽  
pp. 107
Author(s):  
Fernanda Espíndola Assumpção Bastos ◽  
Mayara Cristiana Stanger ◽  
Ricardo Allebrandt ◽  
Cristiano André Steffens ◽  
Aike Anneliese Kretzschmar ◽  
...  
Keyword(s):  
Citric Acid ◽  
Sodium Hypochlorite ◽  
Block Design ◽  
Storage Period ◽  
Zingiber Officinale ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Rosemary Oil ◽  
Preservative Solutions

Two experiments were conducted to evaluate the effect of different preservative solutions on maintaining postharvest quality of red roses cultivar ‘Carola’. The treatments evaluated in both experiments were five preservative solutions: (S) sucrose (1%) (SAC) sucrose (1%) + citric acid (0.2 g L-1), (SACH) sucrose (1 %) + citric acid (0.2 g L-1) + sodium hypochlorite (1%) (SACA) sucrose (1%) + citric acid (0.2 g L-1) + rosemary oil (Rosmarinus officinalis L.) (100 uL L-1), (SACG) sucrose (1%) + citric acid (0.2 g L-1) + Oil Ginger (Zingiber officinale) (100 uL L-1). In the first experiment the rods were maintained for 10 days in refrigerator at 3 ± 1 °C and in the second experiment were maintained for five days in refrigerator (3 ± 1 °C) and five days at ambient conditions (19 ± 1 °C) . The variables evaluated were swelling, curvature of the floral stalk, browning petals, floral opening and colored petals, in both experiments, and coloring of the petals in the second experiment. The evaluations were performed every two days during the storage period in experiment 1, and daily during the shelf period in experiment 2. The experimental design in both experiments was a randomized complete block design with four replications and two branches each. In the first experiment, the use of sucrose was shown to be as effective as the other preservative solutions, preserving the roses up to 10 days in cold storage at 3 ± 1° C. In the second experiment, for the solution containing sucrose alone, the use of sodium hypochlorite, rosemary oil, and ginger oil showed the best results in maintaining the quality of the rods, and essential oils gave better preservation of roses.

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