scholarly journals Reduced Atmosphere Storage of Chinese Chestnuts

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 890A-890
Author(s):  
Durward Smith ◽  
Joseph D. Norton
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Moisture Content ◽  
Chemical Treatment ◽  
Atmospheric Pressure ◽  
Mold Growth ◽  
Sodium Propionate ◽  
Gas Circulation ◽  
Atmosphere Storage

Stored Chinese chestnuts (Castanea molissima Blume) are extremely susceptible to spoilage by molds. This research was initiated to determine if storage at reduced atmospheres in conjunction with vacuum-infused mycostatic chemicals could reduce mold growth and enhance the quality of stored nuts. Nuts were treated with two levels of buffered sodium propionate and two levels of buffered sodium benzoate and stored either at atmospheric pressure or at 0.17 atmosphere (4.0% O2) and minimal gas circulation. Relative humidity was maintained at 88%. Mold counts, weight, texture, and moisture content were recorded every 20 days. Mold counts of the chemically treated nuts stored at atmospheric pressure did not differ from untreated nuts. Storage at reduced atmosphere in conjunction with chemical treatment inhibited mold growth, reduced weight loss, and preserved fresh quality and viability of the nuts.

Effects of High Temperature and Relative Humidity on Mold Content and Quality of Stored Popcorn†

1995 ◽  
Vol 58 (9) ◽  
pp. 1018-1022 ◽  
Author(s):  
SARATH K. KATTA ◽  
LLOYD B. BULLERMAN
Keyword(s):  
High Temperature ◽  
Relative Humidity ◽  
Storage Time ◽  
Gradual Increase ◽  
Mold Growth ◽  
Internal Mold ◽  
Aspergillus Glaucus ◽  
Plastic Bag ◽  
Open Container

White and yellow popcorn were stored in different containers at high temperature (35°C) and high relative humidity (85%) conditions for 3 months. Gradual decreases in popping volumes with the lengthening of storage time were observed in both white and yellow popcorn. Internal mold infection was quite low in both white (5.7%) and yellow (3.0%) popcorn at the beginning of storage tests. Few differences were found in total infection levels up to 60 days of storage, except that the Aspergillus glaucus group became established in place of field fungi. A gradual increase in mold infection levels was then observed during the remaining 30 days of storage. Visible mold growth was also observed on the tips of some kernels by the end of storage studies. Internal mold infection in white popcorn stored in an open container was lower (18.3%) than white popcorn stored in a closed plastic bag (75.0%) and closed plastic jar (85.3%), whereas the internal mold infection in yellow popcorn stored in an open container was higher (23.3%) than yellow popcorn stored in a closed plastic bag (6.3%) and closed plastic jar (2.6%). The A. glaucus group were the predominant molds found at the end of storage tests. The ability of toxigenic molds to invade the popcorn was determined using a dry spore inoculum. None of the inoculated molds, which included Aspergillus flavus, Penicillium martensii, and Penicillium viridicatum, were able to invade the popcorn during storage. However, the A. glaucus group predominated at the end of storage tests in the inoculated samples.

scholarly journals Efficacy of Edible Coatings in Alleviating Shrivel and Maintaining Quality of Japanese Plum (Prunus salicina Lindl.) during Export and Shelf Life Conditions

Agronomy ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1023
Author(s):  
Olaniyi Amos Fawole ◽  
Shannon Claudia Riva ◽  
Umezuruike Linus Opara
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Fruit Ripening ◽  
Gum Arabic ◽  
Edible Coatings ◽  
Long Distance ◽  
Life Conditions ◽  
Prunus Salicina

The effect of six edible coatings were investigated on the ability to alleviate shrivel and extend shelf life of plums. Fruit were subjected to a simulated shipping period (−0.5 ± 2 °C and 90 ± 5% relative humidity (RH)) for five weeks and a subsequent shelf life period (20 ± 2 °C and 80 ± 5% RH) for 20 d. Overall, the study showed that it is possible to alleviate shrivel and also extend shelf life of plum (‘African Delight™’) at export and shelf life conditions. Amongst the edible coatings investigated, the findings in fruit coated with gum arabic and the commercial products were comparable and promising for postharvest preservation of the investigated plum cultivar. The coatings showed a moderate delay of fruit ripening, significantly reduced weight loss and shrivel development, allowing for the export of fruit over a long distance (five weeks) and up to 20 d of shelf life.

EFFECT OF PROCESSING AND STORAGE ON THE QUALITY OF GELOSE FROM IRISH MOSS (CHONDRUS CRISPUS)

1948 ◽  
Vol 26f (3) ◽  
pp. 160-167
Author(s):  
D. MacDougall
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
East Coast ◽  
Storage Temperature ◽  
Chondrus Crispus ◽  
Irish Moss ◽  
Optimum Ph ◽  
Processing And Storage ◽  
And Storage

Irish moss (Chondrus crispus) from Canada's east coast was used to study possible improvements in the production and storage of gelose. The optimum pH for the extraction of gelose from Irish moss was between 6 and 7. Fine leaf particles, which prevent rapid filtration, were readily removed by supercentrifuging. Comparison of drum drying and drying from the frozen state showed that the former caused a marked lowering of viscosity but had little effect on suspending power or jelly strength. The logarithm of the viscosity determined by means of a MacMichael viscosimeter was related directly to the concentration; therefore, viscosity measurements can be corrected for the moisture content of the samples. The effect of storage temperature on deterioration was greater than the effect of relative humidity. Samples stored at 0° and 40° F. for 12 weeks showed no significant changes in viscosity or suspending power, whereas those stored at 80° and 120° F. deteriorated very rapidly. Material was vacuum ice-dried to 2% moisture without damage but the quality decreased when the extracts were stored at high temperatures.

scholarly journals 358 Quality of Fresh-cut Onions

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 505B-505
Author(s):  
M. Khatoon ◽  
A. Hakim
Keyword(s):  
Weight Loss ◽  
Electrolyte Leakage ◽  
Controlled Atmosphere ◽  
Fungus Infection ◽  
Ethanol Content ◽  
Quality Retention ◽  
Fresh Cut ◽  
Atmosphere Storage ◽  
Better Than

Sweet onions (Allium cepae) were diced or sliced, ringed with sodium hypochloride solution (50 ppm) for about 2 min, and drained. After that, they were packaged in perforated polyethylene package and stored in an air and controlled-atmosphere (2% O2 and 5% CO2) room at 1 °C for 5 and 10 days. Weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage were determined after storage. Based on weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage, controlled-atmosphere storage, onions diced exhibited better quality retention than those that were stored in air. The overall quality of discs was better than slices. Onion stored for 10 days showed higher weight loss, more fungus infection and surface discoloration, off-flavor, bad taste, higher ethanol content, lower TSS content, less firm and higher electrolyte leakage than those stored for 5 days. So, the quality of fresh-cut onion disks can be maintained properly in a controlled atmosphere with reduced oxygen and elevated carbon dioxide up to 10 days.

scholarly journals Kajian Pengering Kopi Gayo Semi Basah Menggunakan Alat Pengering Tipe Hohenheim

2020 ◽  
Vol 4 (4) ◽  
pp. 362-371
Author(s):  
Antoni Hardi ◽  
Ichwana Ichwana ◽  
Rita Khathir
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Water Content ◽  
Drying Process ◽  
Arabica Coffee ◽  
Drying Temperature ◽  
Average Daily Temperature ◽  
Coffee Beans ◽  
Simple Technology

Abstrak. Sebagai produsen kopi Arabica, masyarakat Gayo terkendala pada suhu lokal di Aceh Tengah yang relatif dingin dan teknologi sederhana yang digunakan untuk proses pengeringan kopi. Suhu rata-rata harian adalah 23-29°C. Bahan yang digunakan pada penelitian ini yaitu biji kopi yang diolah dengan metode semi basah sebanyak 9kg. Parameter penelitian meliputi suhu pengeringan, kelembaban relatif, kadar air dan rendemen. Hasil penelitian menunjukkan bahwa suhu pengeringan menggunakan alat pengering Hohenheim jauh lebih tinggi sekitar 10-20°C dari suhu pengeringan secara penjemuran. Proses pengeringan kopi labu sampai bisa digiling membutuhkan waktu selama 12 jam yaitu 8 jam pada hari pertama dan 4 jam pada hari ke-2. Sedangkan proses pengeringan tahap 2 membutuhkan waktu selama 16 jam sampai menghasilkan kopi beras dengan kadar air 9,32%. Kualitas kopi beras yang dihasilkan sudah baik dengan kadar air  yang sudah memenuhi standar SNI, tidak berbau busuk, dan tidak terkontaminasi. Nilai rendemen kopi beras berbasis kopi labu adalah 35%.Study of Drying Semi Washed Gayo Coffee Use Dryer Type Hohenheim Abstrack. As an Arabica coffee producer, the Gayo community is constrained by the relatively cold local temperatures in Central Aceh and the simple technology used for the coffee drying process. The average daily temperature is 23-29 ° C. The material used in this study was coffee beans which were processed by the semi-wet method of 9kg. Research parameters include drying temperature, relative humidity, moisture content and yield. The results showed that the drying temperature using a Hohenheim dryer is much higher around 10-20 ° C than the drying temperature by drying. The process of drying pumpkin coffee until it can be ground needs 12 hours, which is 8 hours on the first day and 4 hours on the second day. While the process of drying stage 2 takes 16 hours to produce rice coffee with a moisture content of 9.32%. The quality of rice coffee produced is good with water content that meets SNI standards, does not smell bad, and is not contaminated. The yield of pumpkin coffee-based rice coffee is 35%.

scholarly journals Influence of abiotic factors on seed quality of maize hybrids in the process of its storage

2021 ◽  
Vol 5 (1) ◽  
pp. 30-37
Author(s):  
M. Ya. Kyrpa ◽  
Yu. S. Bazilieva ◽  
O. F. Stasiv
Keyword(s):  
Growth Rate ◽  
Moisture Content ◽  
Chemical Treatment ◽  
Seed Quality ◽  
Abiotic Factors ◽  
Seed Mass ◽  
Seed Storage ◽  
Maize Hybrids ◽  
Storage Methods

The research results of influence of various abiotic factors on seed quality of maize hybrids during long storage are given. The most effective of them are: temperature regime, seed moisture content and oxygen access. The storage methods (dry and cold, and controlled atmosphere storage) that have the greatest impact on the seed quality were established. It was found that the optimal moisture content of seed depends on the storage duration, if for 1–2 years – 10–11 %, 3 years and more – 7–8 %. In order to stabilize the moisture content, it is recommended to store the seeds in airtight containers, limiting the humidity access from the outside. During the long-term seed storage, particularly for the breeding purposes, the temperature range should advisably maintain within 8–10 °C in seed storage place. With that the laboratory germination of seeds increased by 3–5 %, field germination – by 6–8 %, growth rate by number of sprouts– by 5–9 % and by the weight of sprouts – by 2–5 g compared to the 18–20 °C temperature in a typical storage. Methods of pre-sowing improvement of seed quality were established – it is separation and chemical treatment (seed dressing). Separation is the sifting of the seed mass through sieves with round holes in order to divide from the smallest fraction, the content of which was 15–23 % depending on the seed uniformity of maize hybrids. It was found that in order to assess objectively the effectiveness of different chemicals and establish their suitability for presowing seed treatment, it is necessary to determine laboratory germination, especially the growth rate by the number of sprouts and weight of 100 sprouts. Premature chemical treatment of seed should be avoided. Key words: maize hybrids, storage methods, abiotic factors, seed quality, presowing treatment.

scholarly journals Relative humidity during cold storage on Postharvest quality of 'Niagara Rosada' table grapes

2015 ◽  
Vol 45 (3) ◽  
pp. 386-391 ◽  
Author(s):  
Josuel Alfredo Vilela Pinto ◽  
Márcio Renan Weber Schorr ◽  
Fabio Rodrigo Thewes ◽  
Deiverson Luiz Ceconi ◽  
Vanderlei Both ◽  
...  
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Table Grapes ◽  
Niagara Rosada

This study aimed to evaluate the effect of different levels of relative humidity (RH) on the maintenance of Postharvest quality of 'Niagara Rosada' table grapes after cold storage at 0.5°C for 21 days. A completely randomized design was used, with five replicates of 18 clusters per treatment. The selected levels of relative humidity were 85, 90, 95 and 100%, obtained by means of electronic humidity controllers. The fruits were evaluated in relation to rot incidence, berry cracking, browning rate, respiratory rate, titratable acidity, soluble solids, resistance to abscission, berry drop and weight loss. The evaluations were assessed at 20 days of storage and after two and four days of shelf-life (20°C; 85% RH). The results showed that as higher as relative humidity, higher is rot incidence and that the variables rachis browning and weight loss were inversely related to relative humidity. Resistance to abscission at the end of storage was higher when humidity ranged between 90 and 95%, but it was not affected after transfer to shelf-life from cold storage. Relative humidity ranging between 90 and 95% offer the best conditions to maintain the Postharvest quality of 'Niagara Rosada' table grapes

scholarly journals MODIFIED-ATMOSPHERE STORAGE DOES NOT SUBSTITUTE FOR LOW-TEMPERATURE STORAGE OF STRAWBERRY

HortScience ◽  
1991 ◽  
Vol 26 (6) ◽  
pp. 702A-702
Author(s):  
Khalid N. Al-Redhaiman ◽  
Gail R. Nonnecke ◽  
Richard J. Gladon
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Gray Mold ◽  
Mold Growth ◽  
Low Temperature Storage ◽  
Storage Atmosphere ◽  
Modified Atmosphere Storage ◽  
Air Control ◽  
Atmosphere Storage ◽  
Temperature Storage

'Honeoye' (June-bearing) and 'Tristar' (day-neutral) strawberries were harvested, graded, and then stored for 7 days et 2C or 21C in air (control) or each of these 8 modified atmospheres: 1.5% O2, 3.5% O2, 15% CO2, 25% CO2, 1.5% O2 + 15% CO2, 1.5% O2 + 25% CO2, 3.5% O2 + 15% CO2, and 3.5% O2 + 25% CO2; all balance N2. When compared with storage at 21C, storage at 2C reduced weight loss and gray mold growth in all corresponding sets of storage atmosphere treatments. The combination of increased CO2 and decreased O2 controlled weight loss and gray mold growth more effectively than treatment with reduced O2 alone. Storage at 2C (versus 21C) reduced respiration of both cultivars. Respiration decreased as the O2 concentration decreased. 'Tristar' did not produce C2H4 at either temperature, whereas `Honeoye' produced more C2H4 at 21C than it did at 2C. Increased CO2 and/or decreased O2 concentrations in the storage atmosphere are not satisfactory substitutes for proper low-temperature storage of strawberries.

scholarly journals Performance Evaluation of an Automatic Monitoring Device Developed for Grain Storage

2020 ◽  
Vol 5 (2) ◽  
Author(s):  
Taofiq O Olanrewaju ◽  
Sheidu S Tenuche ◽  
Luqman O Durojaiye ◽  
Aminu M Umar
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Moisture Content ◽  
Storage Temperature ◽  
Animal Feed ◽  
Automatic Device ◽  
Average Moisture Content ◽  
Storage Device ◽  
Grain Storage ◽  
Monitoring Device

Grains are rich sources of carbohydrates, proteins, fibres and oil. These components form daily constituents man in human diets and animal feed. Nigeria is one of the largest producers of grain crops in Africa, though, more than 60% of this is lost due to postharvest processing, whereas inadequate storage structures and inappropriate storage techniques cause about 45% damage to the produce. In Nigeria, huge losses occur in grains during storage based on traditional and intermediate methods being use, and the few modern structures used by the public sector are poorly managed. In order to reduce these losses, this study developed an automatic grain storage device which would monitor internal temperature and relative humidity of stored grains. The components of the storage monitoring device (SMD) including; temperature and humidity sensors, buck converters, Node MCU, Arduino IDE, H-bridge and fan were soldered and connected to perform the expected function. Readings from the SMD revealed that during storage, average temperature and relative humidity measured 34.4 oC and 63% respectively. A total weight loss of 4.1 kg (3.2%) at average moisture content of 13% was experienced. 2.3 kg and 1.8 kg of the entire weight loss were loss due to drop in moisture content and insect infestation respectively. The device was found to be effective because the slightest variations in parameters measured were indicative of the sensitivity and efficiency of the device.Keywords: Grain, storage, temperature, moisture content, automatic device

Sign in / Sign up

Export Citation Format

Share Document