scholarly journals Root Epidermal Adhesion in Five Sweetpotato Cultivars during Curing and Storage

HortScience ◽  
2002 ◽  
Vol 37 (2) ◽  
pp. 374-377 ◽  
Author(s):  
Sylvia M. Blankenship ◽  
Michael D. Boyette
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Ipomoea Batatas ◽  
Storage Conditions ◽  
Water Jet ◽  
Active State ◽  
Pressurized Water ◽  
C 50 ◽  
And Storage ◽  
Over Time

`Beauregard', `Jewel', `Hernandez', `Carolina Rose', and `White Delight' sweetpotato [Ipomoea batatas (L.) Lam.] roots were placed in chambers for curing at 30 °C and 50%, 70%, or 85% relative humidity (RH) for 1 week. Uncured roots were held at 15 °C and 90% RH. After curing, roots were removed temporarily from the chambers, and chamber conditions were reset for the following storage treatments: 15 °C/85% RH; 18 °C/70% RH; and 18 °C/50% RH. Roots were stored 3 to 4 weeks. Experiments were in factorial arrangements so all combinations of curing and storage conditions were present. Experiments were conducted in two seasons. Roots were subjected to a pressurized water jet and the amount of skinning that occurred was visually rated several times during curing and storage. Weight loss was measured in `Beauregard'. Susceptibility to skinning changed over time and with the temperature and humidity conditions. Curing at 30 °C and any humidity between 50% and 85% generally improved epidermal adhesion, but there were exceptions. Lower humidities promoted greater weight loss. Epidermal adhesion changed during storage, becoming both stronger and weaker, indicating that sweetpotato epidermis is in an active state even after curing. The standard curing and storage conditions of 30 °C/85% RH and 15 °C/85% RH, respectively, are still a reasonable practice.

California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

2019 ◽  
Vol 62 (3) ◽  
pp. 661-671 ◽  
Author(s):  
Jia Wu ◽  
Xiangyang Lin ◽  
Shengnan Lin ◽  
Paul Chen ◽  
Guangwei Huang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Storage Temperature ◽  
Initial Moisture Content ◽  
Textural Properties ◽  
Storage Conditions ◽  
Temperature And Humidity ◽  
Lower Temperature ◽  
And Storage ◽  
Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

scholarly journals Effects of Storage Conditions on Postharvest Qualities in Garlic Bulbs (Allium sativum L.)

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 805C-805
Author(s):  
Sun-Tay Choi ◽  
Ro-Na Bae* ◽  
Dae-Sung Chung ◽  
Seung-Koo Lee
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Pyruvic Acid ◽  
Room Temperature ◽  
Allium Sativum ◽  
Storage Period ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Atmosphere Storage ◽  
And Storage

To investigate quality changes of garlic associated with cultivars and storage conditions, northern type `Seosan' and sub-tropical type `Daeseo' garlics were stored at controlled atmosphere (O2 3%, CO2 5%, -1 ± 1°C) condition, low temperature (-1 ± 1°C), and room temperature (20 ± 5°C). The rate of sprouting, weight loss, enzymatic pyruvic acid content, and degree of greening in crushed garlic were determined during storage. The rate of sprouting was higher in `Daeseo' than in `Seosan' garlic in all storage conditions. Sprouting was effectively suppressed in low temperature and controlled atmosphere storage. Weight loss in `Daeseo' garlic was higher than in `Seosan' garlic. Enzymatic pyruvic acid (EP) contents increased for 3 months storage period, and then decreased gradually as the storage period was prolonged at room or low temperatures. However, EP content decreased dramatically during storage under CA condition in both cultivars. When garlic bulbs were crushed, greening appeared in the garlic stored at low temperature for more than one month. However, greening did not occur in the crushed garlic bulbs stored in CA condition.

scholarly journals Effect of packaging material and storage conditions on potato (Solanum tuberosum L.) microtuber storability

2017 ◽  
Vol 9 (3) ◽  
pp. 1448-1452
Author(s):  
Murlidhar Sadawarti ◽  
R. K. Samadhiya ◽  
K. K. Pandey ◽  
R. K. Singh ◽  
S. P. Singh ◽  
...  
Keyword(s):  
Weight Loss ◽  
Percent Level ◽  
Storage Conditions ◽  
Packaging Material ◽  
Growth Chamber ◽  
Research Station ◽  
Cent Level ◽  
Level Of Significance ◽  
And Storage ◽  
Conical Flask

An experiment was conducted at the ICAR-Central Potato Research Station, Gwalior (MP) during 2012-13 to study best packaging material and storage conditions for short term storage of potato microtubers of important varieties. Ten Micro tubers each of three popular varieties viz Kufri Sindhuri, Kufri Lauvkar and Kufri Chandramukhi (KCM) were packed in 5 packaging materials/ storage containers viz polythene without ventilation, polythene with ventilation, conical flask with cotton plug, conical flask with plastic cap and petri plates and kept in three storage condition viz ambient temperature, refrigerator (40C) and plant growth chamber (30C). After 45 days of storage of potato microtubers, at 5 per cent level of significance both percent overall weight loss and driage/ rottage was significantly low in polythene without ventilation (13.19 and 10.37 respectively) among packaging material and among storage conditions, at 5 per cent level of significance both percent overall weight loss and driage/ rottage was signifi-cantly low in growth chamber condition of 40C (12.77 and 12.44 respectively) over other two storage conditions. Kufri Sindhuri recorded significantly lowest overall percent weight loss (17.95) and driage/ rottage (8.00) at 5 percent level of significance over KCM and Kufri Lauvkar. Kufri Sindhuri has better storability under growth chamber condition at 30C in polythene without ventilation packaging up to 45 days.

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

2005 ◽  
Vol 68 (7) ◽  
pp. 1487-1491 ◽  
Author(s):  
TUĞRUL M. MASATCIOĞLU ◽  
YAHYA K. AVŞAR
Keyword(s):  
Staphylococcus Aureus ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Black Pepper ◽  
Ash Content ◽  
Mold Growth ◽  
Storage Duration ◽  
And Storage ◽  
Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P < 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P < 0.05).

Organoleptic assessment of canned dairy products: features of carrying it out and interpreting the results

2021 ◽  
pp. 726-729
Author(s):  
T.B. Guseva ◽  
S.Yu. Soldatova ◽  
O.M. Karanyan
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Qualitative Properties ◽  
Condensed Milk ◽  
Organoleptic Characteristics ◽  
The Relationship ◽  
And Storage ◽  
Over Time

The article describes the features of carrying out and interpreting the results of the organoleptic assessment of canned dairy products “Whole condensed milk with sugar”. The analysis of the qualitative properties of the product is presented for all the main parameters. The relationship between the organoleptic characteristics of the product and compliance with the technology for the production of canned dairy products, the characteristics of raw materials, technological modes of heat treatment, and storage conditions are considered in detail. Since the organoleptic and physicochemical characteristics of food products change over time, the authors conclude that, in addition to the input evaluation, periodic control of canned dairy products during storage should be provided.

scholarly journals Harvesting and Storage Conditions for Pineapples of the Red Spanish Variety

1969 ◽  
Vol 58 (2) ◽  
pp. 162-169
Author(s):  
H. L. Cancel
Keyword(s):  
Relative Humidity ◽  
Chemical Constituents ◽  
Storage Conditions ◽  
Eating Quality ◽  
Yellow Orange ◽  
Storage Behavior ◽  
Air Circulation ◽  
And Storage ◽  
Different Levels ◽  
Green Stage

Studies were conducted on the storage behavior of Red Spanish pineapples harvested at four apparently different levels of ripeness. The apparent ripeness classification was based on the yellow-orange area of the fruit. The pineapples were stored and subjected to different conditions of temperature and relative humidity. During storage, the samples were analyzed periodically for chemical constituents and subjected to sensory evaluations. Pineapples classified as "one-fourth-ripe" had a more acceptable rating as far as eating quality when compared with the "shipping green" stage now being harvested by local exporters. Simulated shipping storage conditions including a temperature of 45° F (7.2° C), a relative humidity ranging from 80 to 90 percent and proper air circulation for 7 days have been found to be acceptable for the "onefourth-ripe" fruit. This fruit can remain in very good salable condition for 9 additional days under supermarket conditions where temperatures of 60° F (15.6° C) and 75-percent relative humidities prevail.

scholarly journals Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S62-S65 ◽  
Author(s):  
G. J Pickering ◽  
A. Blake ◽  
Y. Kotseridis
Keyword(s):  
Storage Temperature ◽  
Isoamyl Acetate ◽  
Storage Conditions ◽  
Wine Quality ◽  
Cabernet Franc ◽  
Temperature Conditions ◽  
Bottle Aging ◽  
Phenethyl Acetate ◽  
And Storage ◽  
Over Time

3-alkyl-2-methoxypyrazines (MPs) represent an important and potent class of odor-active compounds associated with wine quality. 30 ng/l each of 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine and 3-secbutyl-2-methoxypyrazine were added to a Riesling and Cabernet Franc wine and monitored with HS-SPME-GC-MS over 18 months to investigate the effects of various closure and packaging options as well as light and storage temperature on MPs. Other impact odorants were monitored using SPE-GC-FID. Changes in MP concentrations during bottle aging varied with closure/packaging option, with the greatest decrease evident in Tetrapak® cartons. We observed similar changes in other impact odorants to previous studies, with synthetic corks displaying an increased capacity for sorption compared to natural corks and screwcaps. MPs did not vary consistently over time with light or temperature conditions. Acetate esters decreased, regardless of light or temperature conditions, while phenethyl acetate and isoamyl acetate decreased at a greater rate in ambient temperature conditions compared with 12°C. Free and bound SO<sub>2</sub> retention was higher in light-excluded conditions and influenced by bottle hue.

scholarly journals Storage Quality and Composition of Sweetpotato Roots after Quarantine Treatment Using Low Doses of X-ray Irradiation

HortScience ◽  
2005 ◽  
Vol 40 (2) ◽  
pp. 424-427 ◽  
Author(s):  
Marisa M. Wall
Keyword(s):  
Weight Loss ◽  
Ipomoea Batatas ◽  
Total Sugar ◽  
Low Doses ◽  
Storage Quality ◽  
X Ray ◽  
Postharvest Decay ◽  
And Storage

Sweetpotato [Ipomoea batatas (L.) Lam.] roots of three Hawaii-grown cultivars (`Mokuau', `Okinawan', and `Yoshida') were treated with 0, 200, or 400 Gy x-ray irradiation and stored for 12 weeks at 15 °C. The storage quality of nonirradiated and irradiated roots was compared for weight loss, sprouting, firmness, color, postharvest decay, and carbohydrate concentrations. Nonirradiated roots lost 3 to 4% weight during storage, whereas roots treated with 400 Gy lost 4.7% to 8.6% weight. Sprouting was negligible for all treatments. Storage tended to increase root firmness, while irradiation tended to decrease firmness. When all cultivars were averaged, sweetpotatoes treated with 400 Gy and stored for 12 weeks had the lowest starch concentrations and highest total sugar concentrations. Glucose and fructose concentrations were not affected by irradiation, but these sugars increased during storage. Sucrose concentrations of roots irradiated with 400 Gy were double those of nontreated roots after 12 weeks storage. The purple-fleshed cultivars, `Mokuau' and `Okinawan', retained good quality following irradiation and storage, but firmness decreased somewhat for roots treated with 400 Gy. The `Okinawan' sweetpotato is the primary export cultivar from Hawaii. For the white-fleshed cultivar, `Yoshida', postharvest decay adversely impacted the internal color, firmness, and overall quality of roots treated with 400 Gy and stored for 12 weeks.

scholarly journals Effect of Transport and Storage on the Weight and Moisture Loss of Exotic Fruits

2019 ◽  
Vol 49 (1) ◽  
pp. 120-126
Author(s):  
Надежда Величко ◽  
Nadezhda Velichko ◽  
Елизавета Рыгалова ◽  
Elizaveta Rygalova ◽  
Лидия Шароглазова ◽  
...  
Keyword(s):  
Weight Loss ◽  
Fruits And Vegetables ◽  
Storage Conditions ◽  
Moisture Loss ◽  
Winter Period ◽  
Flight Duration ◽  
The Russian Federation ◽  
Loss Of Mass ◽  
Exotic Fruits ◽  
And Storage

Every year, hundreds of thousands of tons of fruits and vegetables are supplied to the territory of the Russian Federation by exporting producers from different countries. During transportation and storage, the supplied fruits and vegetables undergo various physical and biochemical changes, leading to weight loss and changes in quality indicators. Loss of moisture during transportation is one of the main causes of damage to fruits and vegetables. The relevance of the research topic is determined by the need to minimize the loss of mass and moisture of exotic fruits during transportation and storage in warehouse conditions.Objective: to establish the rates of loss of 10 samples of exotic fruits. The samples included Thai pineapple, Thai watermelon, guava, cantaloupe melon, carambola, Thai mango, papaya of Holland variety, green papaya, passionflower (passion fruit, pitaya). The fruits were transported by air from Thailand (Bangkok) to Krasnoyarsk. The flight duration was 8 hours, flight altitude – 10,000 m. The storage conditions were as follows: temperature – 5–8°C, humidity – 47%, storage time – 10 days in winter period. The paper presents the results obtained for the dynamics of mass and humidity during transportation by air of samples of exotic fruits and during storage in warehouse conditions. It was established that the loss of mass and moisture of exotic fruits in the process of transportation and storage occurred in all samples. The highest percentage of weight loss was observed in Thai mango and amounted to 2.93%. The greatest loss of moisture during storage in warehouses was observed in Thai watermelon (3.5%), the smallest – in Thai pineapple (0.5%). The largest weight loss was set for guava (4.6%), the smallest – for Thai watermelon (0.5%).

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