Effects of Temperature and Storage Duration on Antioxidant Status in Coriandrum Sativum Linn

Frankfurters were vacuum- or nitrogen- packaged and stored at −4, 0, 3 and 7°C for 49 d under light or dark display conditions. Effects of temperature, light and storage duration on microflora in vacuum- and nitrogen-packed sausages were then examined. Differences in number of lactobacilli, psychrotrophic and anaerobic bacteria in vacuum- or nitrogen-packed samples were not statistically significant during storage tests. Lactobacillus development was slightly higher in nitrogen gas compared to vacuum packages, but was also not significantly different. The effectiveness of nitrogen packaging on yeast and mold inhibition was significant, particularly at higher temperatures (3 and 7°C). Nitrogen gas packaging thus offers little advantage over vacuum to promote lactobacillus development, but it is particularly effective against growth of mold and yeast. Initially, the dominant flora of both package samples consisted of Pseudomonas and Microbacterium sp. but Lactobacillus sp. became the predominant psychrotrophs (85.2–96.3%) after 49 d of storage, regardless of different treatments. Temperature was the most important factor which influenced growth of the microflora on frankfurters; freezing temperatures of −4 and 0°C were an effective insurance against development of spoilage microflora in frankfurters for up to 49 d, regardless of packaging atmosphere. With an initial level of 10 to 103 coliforms per gram, there was no significant change in the number of coliforms during storage. Light had no important influence on microbial growth in frankfurters, irrespective of packaging atmosphere.

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Effects of temperature and storage duration on the microflora, physicochemical and sensory changes of vacuum- or nitrogen-packed pork

Meat Science ◽

10.1016/0309-1740(85)90039-7 ◽

1985 ◽

Vol 13 (2) ◽

pp. 99-112 ◽

Cited By ~ 28

Author(s):

B.H. Lee ◽

R.E. Simard ◽

L.C. Laleye ◽

R.A. Holley

Keyword(s):

Storage Duration ◽

Sensory Changes ◽

Effects Of Temperature ◽

And Storage

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Environmental Control of Moisture Content and Viability in Schlumbergera truncata (Cactaceae) Pollen

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.126.5.625 ◽

2001 ◽

Vol 126 (5) ◽

pp. 625-630 ◽

Cited By ~ 1

Author(s):

Thomas H. Boyle

Keyword(s):

Moisture Content ◽

Fruit Set ◽

Environmental Control ◽

Pollen Viability ◽

Storage Duration ◽

Fresh Pollen ◽

Effects Of Temperature ◽

Viable Seeds ◽

Seed Yields ◽

And Storage

The objective of this study was to determine the effects of temperature, relative humidity (RH), and storage duration on moisture content and viability of Schlumbergera truncata (Haworth) Moran (Thanksgiving cactus) pollen. Pollen viability was assayed by the fluorochromatic reaction (FCR) test, percentage fruit set, and numbers of viable seeds per fruit. Pollen moisture content was ≈38% at anthesis but decreased to ≈12% by 1 day after anthesis and remained low (10% to 12%) until flowers senesced. Pollen viability was 85% on the day of anthesis, remained at ≈80% from 1 to 3 days after anthesis, and decreased to ≈65% when flowers began to senesce. When pollen was stored for 4 days at 21 °C, moisture content decreased to 1% for pollen stored at 1% RH but increased to 33% for pollen kept at 100% RH. Fruit and seed yields obtained with pollen stored for 4 days at 21 °C and 15%, 28%, or 52% RH did not differ significantly from those obtained with fresh pollen. Pollen stored for 4 days at 21 °C and 1%, 68%, or 90% RH produced fewer fruit and seeds than fresh pollen. Fruit and seed yields obtained with pollen stored 20 days at 21 °C and 15% or 28% RH were similar to yields obtained with fresh pollen. Pollen with ≤23% moisture content that was stored at -18 °C for ≥24 hours retained its original viability (≈85%) whereas pollen with a high (32% to 34%) moisture content exhibited low (≈22%) viability after storage at -18 °C for ≥24 hours. Pollen stored for 140 days at 4 or -18 °C and 13% to 51% RH yielded as many viable seeds per fruit as fresh pollen. Although S. truncata pollen is tricellular, it tolerates desiccation to a low (4%) moisture content and can be stored at temperatures below 0 °C.

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Effects of Temperature, Light and Storage Time on the Physicochemical and Sensory Characteristics of Vacuum- or Nitrogen-Packed Frankfurters

Journal of Food Protection ◽

10.4315/0362-028x-46.3.188 ◽

1983 ◽

Vol 46 (3) ◽

pp. 188-195 ◽

Cited By ~ 14

Author(s):

R. E. SIMARD ◽

B. H. LEE ◽

C. L. LALEYE ◽

R. A. HOLLEY

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Co2 Concentration ◽

Relative Volume ◽

Nitrogen Gas ◽

Storage Duration ◽

Significant Relationships ◽

Effects Of Temperature ◽

Sensory Color ◽

And Storage

Frankfurters prepacked in vacuum or nitrogen gas were stored for 49 d at −4, 0, 3 and 7°C under dark and light conditions. Effects of temperature, light and storage duration on physiocochemical (gas composition, TBA, pH, ERV, nitroso-hematin) and sensory (color and off-odor) characteristics of both package samples were then examined. The relative volume of nitrogen decreased gradually but the change was not significant (P>0.05) during the 49-d study. No significant increases in CO2 concentration were observed between both package treatments at −4 and 0°C, whereas the largest increase in CO2 content (4.8–16.8%) occurred at 7°C after 21 d of storage. TBA, pH, ERV and nitroso-hematin values were not differently affected by either modified atmosphere types, regardless of storage temperature and illumination used. With respect to surface discoloration and off-odor, nitrogen-packed frankfurters exhibited a lower incidence of discoloration and off-odor and were of satisfactory appearance, even after 35 d of storage at 7°C. Vacuum-packed samples, however, could not be effectively stored longer than 21 d due to formation of brown and green discolorations. Light generally had a significant effect on surface discoloration of vacuum-packed frankfurters. Data indicate that color and odor changes were not related to the values of TBA, ERV and nitro so-pigment but significant relationships were noted between pH. CO2 and microflora counts at 7°C.

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Effects of temperature and storage duration on keeping quality of Malaysian grown passion fruit (Passiflora edulis Sims f. flavicarpa Deg.)

Acta Horticulturae ◽

10.17660/actahortic.2021.1327.73 ◽

2021 ◽

pp. 557-562

Author(s):

M.N. Shahidah ◽

N.F.M.H. Siti ◽

P. Ding

Keyword(s):

Passion Fruit ◽

Storage Duration ◽

Passiflora Edulis ◽

Keeping Quality ◽

Effects Of Temperature ◽

Passiflora Edulis Sims ◽

And Storage

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711 PB 385 EFFECTS OF TEMPERATURE, GAS COMPOSITION, AND STORAGE ON THE O2CONSUMPTION OF `RED GOLD' NECTARINES

HortScience ◽

10.21273/hortsci.29.5.535a ◽

1994 ◽

Vol 29 (5) ◽

pp. 535a-535

Author(s):

Maria B. Omary ◽

Robert F. Testin ◽

Nihal C. Rajapakse

Keyword(s):

Oxygen Consumption ◽

Empirical Model ◽

Oxygen Consumption Rate ◽

Consumption Rate ◽

Gas Mixtures ◽

Gas Composition ◽

Storage Duration ◽

Head Space ◽

Effects Of Temperature ◽

And Storage

The influence of 3 temperatures (1, 10 and 25°C). 9 combinations of initial O2 (5, 10 and 20%) and CO2 (0, 10 and 20%) concentrations, and 3 storage durations at 1°C (2, 13 and 24 days) on the O2 consumption of `Red Gold' nectarines was investigated. Fruits were sealed in glass jars, flushed with respective gas mixtures and stored in dark incubators maintained at 1, 10 or 25°C. Head space O2 concentration was monitored at selected intervals until it dropped down to 1% or less. The oxygen consumption rate decreased significantly with decrease in temperature and initial O2 concentration. The O2 consumption rate increased as storage duration increased. The range of initial CO2 concentrations used in this study had no effect on O2 consumption rate. An empirical model was developed to estimate O2 consumption rate of `Red Gold' nectarines as a function of temperature, initial O2 and CO2 concentrations and storage duration.

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