scholarly journals Storability in Cold Temperatures Can Be Evaluated Based on Changes in Fruit Quality in Apple Genotypes Under Shelf Life Conditions

HortScience ◽  
2008 ◽  
Vol 43 (3) ◽  
pp. 655-660 ◽  
Author(s):  
Hiroshi Iwanami ◽  
Shigeki Moriya ◽  
Nobuhiro Kotoda ◽  
Sae Takahashi ◽  
Kazuyuki Abe
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Cold Storage ◽  
Storage Period ◽  
Cultivar Differences ◽  
Cold Temperatures ◽  
Life Conditions ◽  
C Storage ◽  
Short Period ◽  
Storage Type

To compare changes in fruit quality during cold storage with those during shelf life conditions, flesh firmness and titratable acidity (TA) were measured during storage in 20 apple (Malus ×domestica Borkh.) cultivars. Fruit of each cultivar were divided into two groups and stored in chambers controlled at 20 ± 2 °C and 85 ± 5% relative humidity (RH) (shelf life conditions) or 0.5 ± 0.3 °C and 95 ± 5% RH (cold storage). Five of the stored fruit were removed for measurements at 5- or 10-d intervals for 40 d and at 1-month intervals until 10 months after harvest at 20 °C and 0.5 °C, respectively. Data for firmness and TA were subjected to a linear regression and a nonlinear regression, respectively. Moreover, to determine the advantages of 0.5 °C storage over 20 °C storage for retaining firmness and TA, the effect of storage type on extending the storage period was introduced as a parameter. The estimate of the effect of storage type showed that firmness and TA could be retained 8.9 and 3.7 times, respectively, longer at 0.5 °C than 20 °C, independently of the cultivar. Therefore, firmness and TA after cold storage could be predicted by the change in firmness and TA during shelf life conditions. Moreover, cultivar differences regarding quality change under cold storage could be determined in a short period after harvest because the cultivar differences under shelf life conditions were detected within 1 month after harvest.

scholarly journals Ascorbic Acid Content in ‘Passe-Crassane’ Winter Pear as Affected by 1-Methylcyclopropene during Cold Storage and Shelf Life

HortScience ◽  
2016 ◽  
Vol 51 (5) ◽  
pp. 543-548 ◽  
Author(s):  
Giacomo Cocetta ◽  
Ilaria Mignani ◽  
Anna Spinardi
Keyword(s):  
Lipid Peroxidation ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Cold Temperatures ◽  
C 30

‘Passe-Crassane’ is a winter pear which requires a cold storage period to produce ethylene and properly ripen. In this study, the effects of 1-methylcyclopropene (1-MCP), an ethylene perception inhibitor, were studied during cold storage (30, 60, 90, and 135 days) and shelf life at 20 °C (30 days) of ‘Passe-Crassane’ pears. Ethylene accumulation was monitored and quality parameters were measured. Oxidative stress of fruit was estimated by measuring lipid peroxidation. The cell antioxidant status was assayed determining ascorbic acid (AsA) content and the activities of the enzymes ascorbate peroxidase (APX), monodehyroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), and glutathione reductase (GR) involved in its oxidation and recycling. AsA content was positively affected by higher temperature (20 °C) and by 1-MCP after 90 days of storage. This effect was more evident after shelf life. Thiobarbituric acid reactive substances (TBARS) increased in pears kept at 20 °C and in treated pears, starting from 60 days of cold storage and remained elevated after shelf life. Although during storage 1-MCP enhanced the activities of APX and DHAR only at 90 days, after shelf life the effect on APX, MDHAR, and DHAR activities was more pronounced and enzyme activities were higher in treated pears sampled after 60 and 90 days of storage. The results indicate that 1-MCP has a beneficial effect on the antioxidant potential of winter pears: it maintained high AsA levels throughout storage and shelf life and improved the enzymatic mechanisms of AsA recycling, especially after shelf life. The effect of 1-MCP on pear ripening may not be solely due to its action on ethylene but also to an increase in antioxidant defense. A stress response linked to lipid peroxidation is triggered by the interaction of cold temperatures and treatment as ‘Passe-Crassane’ pears acquires ripening competence. However, it may be compensated by the high AsA content.

scholarly journals Studi Pengemasan Plastik Polipropilen Terperforasi Terhadap Mutu Kesegaran Asparagus (Asparagus officinalis L) Selama Penyimpanan Dingin

2019 ◽  
Vol 8 (2) ◽  
pp. 193
Author(s):  
I Made Agastya Kertadana ◽  
Ida Ayu Rina Pratiwi Pudja ◽  
Pande Ketut Diah Kencana
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Period ◽  
Hole Diameter ◽  
Asparagus Officinalis ◽  
Quality Loss ◽  
Physical Damage ◽  
Cold Temperatures ◽  
Plastic Films

Asparagus (Asparagus officinalis L) merupakan salah satu sayuran yang peka terhadap kemunduran fisiologi dan sangat  mudah mengalami kerusakan fisik setelah dipanen. Penelitian ini bertujuan untuk mengetahui pengaruh pengemasan menggunakan plastik Polipropilen dengan ketebalan 0,03 mm terperforasi pada suhu dingin terhadap mutu kesegaran asparagus. Asparagus yang digunakan dalam praktikum ini adalah asparagus yang segar dengan diameter panjang 22 cm – 23 cm. Sedangkan plastik yang digunakan adalah Polipropilen dengan ketebalan 0,03 mm, yang dikemas dengan 0 lubang, 2 lubang, 4 lubang, 6 lubang, 8, dan 10 lubang, dengan diameter lubang 5 mm. Asparagus yang telah dikemas disimpan pada suhu dingin 6 ±2oC. Hasil penelitian ini menunjukan bahwa penyimpanan asparagus pada suhu dingin dikemas menggunakan plastik film polipropilen  dengan ketebalan 0.03 mm dengan diberi 2 lubang terperforasi dapat memperlambat penurunan mutu. Disamping itu, asparagus yang dikemas dengan plastik PP dengan ketebalan 0.03 mm diberi 2 lubang terperforasi lebih baik dalam mempertahankan mutu dan dapat memperpanjang masa simpan hingga periode penyimpanan hari ke-15.   Kata kunci: Asparagus, plastik polipropilen, perforasi, penyimpanan dingin. Asparagus (Asparagus officinalis L) is one of the vegetables that is sensitive to physiological setbacks and is very susceptible to physical damage after harvesting. This study aims to determine the effect of packaging using Polypropylene plastic with a thickness of 0.03 mm perforated at cold temperatures on the quality of freshness of asparagus. Asparagus used in this research is fresh asparagus with a diameter of 22 cm - 23 cm. While the plastic used is Polypropilene with a thickness of 0.03 mm, which is packed with 0 holes, 2 holes, 4 holes, 6 holes, 8, and 10 holes, with a hole diameter of 5 mm. The packaged asparagus is stored at a cold temperature of 6 ± 2oC. The results of this study indicate that storage of asparagus in cold temperatures packaged using Polypropilene plastic films with a thickness of 0.03 mm with 2 perforated holes can slow down the quality loss. Besides that, asparagus which is packed with Polypropilene plastic with a thickness of 0.03 mm given 2 holes perforated better in maintaining quality and can extend the shelf life to the storage period of the 15th day. Keywords: Asparagus, olypropylene plastic, perforation, cold storage.

Effects of Storage Temperature and Preservative Treatment on Shelf Life of the Pond-Raised Freshwater Fish, Silver Perch (Bidyanus bidyanus)

2001 ◽  
Vol 64 (10) ◽  
pp. 1584-1591 ◽  
Author(s):  
A. GELMAN ◽  
L. GLATMAN ◽  
V. DRABKIN ◽  
S. HARPAZ
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Temperature ◽  
Storage Period ◽  
Potassium Sorbate ◽  
Test Results ◽  
Bacterial Composition ◽  
Fish Flesh ◽  
Microbiological Characteristics ◽  
Initial Load

Sensory and microbiological characteristics of pond-raised freshwater silver perch (Bidyanus bidyanus) fish, during cold storage over a period of 25 days were evaluated. Whole fish (averaging 400 g each) were stored in cold storage rooms at either 0 to 2°C, 5°C, or 5°C + potassium sorbate as a preservative. The organoleptic and hypoxanthine test results show that the treatment of potassium sorbate can slow the process of spoilage by about 5 days. Yet, the most important factor affecting the shelf life of these fish is the storage temperature. Keeping the fish at 0 to 2°C can prolong the storage prior to spoilage by 10 days compared with those kept at 5°C. These results obtained through organoleptic tests are corroborated by both the chemical (hypoxanthine and total volatile basic nitrogen) and to some extent by the physical (cosmos) tests. The initial total bacteriological counts were 5 × 102 CFU/cm2 for fish surface and <102 CFU/g for fish flesh, and these counts rose continuously, reaching about 106 CFU/g (0 to 2°C) and 107 CFU/g (5°C) in flesh and 107 to 108 CFU/cm2 on the surface by the end of the storage period. The addition of potassium sorbate led to a smaller increase in bacterial numbers, especially during the first 15 days. Bacterial composition fluctuated during storage. The initial load on the fish surface was predominantly mesophilic and gram positive and consisted mostly (80%) of Micrococci, Bacillus, and Corynebacterium. During the next 10 days, these bacteria were practically replaced by gram-negative flora comprised mostly of Pseudomonas fluorescens that rapidly increased with storage time and accounted for 95% after 15 days.

Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

2014 ◽  
Vol 77 (7) ◽  
pp. 1133-1141 ◽  
Author(s):  
ASKILD L. HOLCK ◽  
MARIT K. PETTERSEN ◽  
MARIE H. MOEN ◽  
ODDVIN SØRHEIM
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Production Efficiency ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Co2 Concentration ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Drip Loss ◽  
C Storage

Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

Aloe vera Bio-Extract Coating Results Better Shelf Life and Fruit Quality Attributes in Pomegranate

2019 ◽  
pp. 1-9
Author(s):  
Suchismita Jena ◽  
Ramesh K. Goyal ◽  
Anil K. Godhara ◽  
Abhilash Mishra
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Fruit Quality ◽  
Untreated Control ◽  
Aloe Vera ◽  
Storage Period ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Acid Ratio ◽  
Juice Content

Aims:  To evaluate the potentiality of bio-extract coatings for achieving extended shelf life with enhance fruit quality attributes in pomegranate under ambient storage condition.  Study Design:  The lab experiment conducted in complete randomized design with three repetitions on Mridula cultivar of pomegranate.     Place and Duration of Study:  The experiment was conducted during September 2016 at department of fruit science, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India. Methodology: Pomegranate freshly harvested fruits were coated with three bio-extracts coatings viz. Aloe vera (50,75 and 100%), ginger (1,2 and 3%) and mints (10,20 and 30%). The coated fruits were stored at ambient room condition in corrugated fiber board boxes for twelve days.  Periodically effects of bio-extract coatings, storage period and their interaction were observed for physiological loss in weight, decay loss, juice content, TSS: acid ratio, ascorbic acid content and anthocyanin content.    Results: Surface coating with Aloe vera extract 100% was found most effective in reducing physiological loss in weight (50% less reduction as compared to untreated control) whereas ginger extract 3% in reducing the decay loss of fruits (9.65%) as compared to untreated control (23.36%). Among various treatments, the coating of pomegranate fruits with Aloe vera extract 100% resulted in lowest total soluble solids to acid ratio (32.17%) and significantly highest content of juice (47.17%), anthocyanin (13.98 mg/100 g) and ascorbic acid (12.82 mg/100 g) of the fruits along with highest organoleptic rating. The quality attributes viz. total soluble solids to acid ratio, anthocyanin of fruits increased with progression of storage period, while juice content and ascorbic acid decreased. Conclusion: Bio-extract coating of Aloe vera (100%) substantially improved the shelf life with retaining better fruit quality attributes under ambient conditions and has the potential to substitute the prevalent chemical coatings for pomegranate.  

scholarly journals The Development of a Green Innovative Bioactive Film for Industrial Application as a New Emerging Technology to Protect the Quality of Fruits

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 486
Author(s):  
Waseem Ahmed ◽  
Rafia Azmat ◽  
Ebtihal Khojah ◽  
Rasheed Ahmed ◽  
Abdul Qayyum ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Food Quality ◽  
Transmission Rate ◽  
Storage Period ◽  
Emerging Technology ◽  
Postharvest Quality ◽  
Nanoindentation Test ◽  
Melia Azedarach

Today, the most significant challenge encountered by food manufacturers is degradation in the food quality during storage, which is countered by expensive packing, which causes enormous monetary and environmental costs. Edible packaging is a potential alternative for protecting food quality and improving shelf life by delaying microbial growth and providing moisture and gas barrier properties. For the first time, the current article reports the preparation of the new films from Ditriterpenoids and Secomeliacins isolated from Melia azedarach (Dharek) Azadirachta indica plants to protect the quality of fruits. After evaluating these films, their mechanical, specific respirational, coating crystal elongation, elastic, water vapor transmission rate (WVTR), film thickness, and nanoindentation test properties are applied to apple fruit for several storage periods: 0, 3, 6, 9 days. The fruits were evaluated for postharvest quality by screening several essential phytochemical, physiological responses under film coating and storage conditions. It was observed that prepared films were highly active during storage periods. Coated fruits showed improved quality due to the protection of the film, which lowered the transmission rate and enhanced the diffusion rate, followed by an increase in the shelf life. The coating crystals were higher in Film-5 and lower activity in untreated films. It was observed that the application of films through dipping was a simple technique at a laboratory scale, whereas extrusion and spraying were preferred on a commercial scale. The phytochemicals screening of treated fruits during the storage period showed that a maximum of eight important bioactive compounds were present in fruits after the treatment of films. It was resolved that new active films (1–5) were helpful in the effective maintenance of fruit quality and all essential compounds during storage periods. It was concluded that these films could be helpful for fruits growers and the processing industry to maintain fruit quality during the storage period as a new emerging technology.

scholarly journals Seasonality, shelf life and storage atmosphere are main drivers of the microbiome and E. coli O157:H7 colonization of post-harvest lettuce cultivated in a major production area in California

2021 ◽  
Vol 16 (1) ◽  
Author(s):  
Susan R. Leonard ◽  
Ivan Simko ◽  
Mark K. Mammel ◽  
Taylor K. S. Richter ◽  
Maria T. Brandl
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Population Change ◽  
Recursive Partitioning ◽  
Modified Atmosphere Packaging ◽  
Metagenomic Sequencing ◽  
Microbiome Composition ◽  
C Storage ◽  
Storage Atmosphere ◽  
Production Area

Abstract Background Lettuce is linked to recurrent outbreaks of Shiga toxin-producing Escherichia coli (STEC) infections, the seasonality of which remains unresolved. Infections have occurred largely from processed lettuce, which undergoes substantial physiological changes during storage. We investigated the microbiome and STEC O157:H7 (EcO157) colonization of fresh-cut lettuce of two cultivars with long and short shelf life harvested in the spring and fall in California and stored in modified atmosphere packaging (MAP) at cold and warm temperatures. Results Inoculated EcO157 declined significantly less on the cold-stored cultivar with short shelf life, while multiplying rapidly at 24 °C independently of cultivar. Metagenomic sequencing of the lettuce microbiome revealed that the pre-storage bacterial community was variable but dominated by species in the Erwiniaceae and Pseudomonadaceae. After cold storage, the microbiome composition differed between cultivars, with a greater relative abundance (RA) of Erwiniaceae and Yersiniaceae on the cultivar with short shelf life. Storage at 24 °C shifted the microbiome to higher RAs of Erwiniaceae and Enterobacteriaceae and lower RA of Pseudomonadaceae compared with 6 °C. Fall harvest followed by lettuce deterioration were identified by recursive partitioning as important factors associated with high EcO157 survival at 6 °C, whereas elevated package CO2 levels correlated with high EcO157 multiplication at 24 °C. EcO157 population change correlated with the lettuce microbiome during 6 °C storage, with fall microbiomes supporting the greatest EcO157 survival on both cultivars. Fall and spring microbiomes differed before and during storage at both temperatures. High representation of Pantoea agglomerans was a predictor of fall microbiomes, lettuce deterioration, and enhanced EcO157 survival at 6 °C. In contrast, higher RAs of Erwinia persicina, Rahnella aquatilis, and Serratia liquefaciens were biomarkers of spring microbiomes and lower EcO157 survival. Conclusions The microbiome of processed MAP lettuce evolves extensively during storage. Under temperature abuse, high CO2 promotes a lettuce microbiome enriched in taxa with anaerobic capability and EcO157 multiplication. In cold storage, our results strongly support a role for season and lettuce deterioration in EcO157 survival and microbiome composition, suggesting that the physiology and microbiomes of fall- and spring-harvested lettuce may contribute to the seasonality of STEC outbreaks associated with lettuce grown in coastal California.

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