scholarly journals Effect of post-harvest treatment and storage temperature on fragrance of Jasmine (J. grandiflorum)

2018 ◽  
Vol 7 (8) ◽  
pp. 2391
Author(s):  
Mohana Sundari ◽  
Sivakumar T. ◽  
Krishna Surendar K. ◽  
Ganga M.
Keyword(s):  
Shelf Life ◽  
Chemical Treatment ◽  
Storage Temperature ◽  
Storage Condition ◽  
Flower Senescence ◽  
Nano Particle ◽  
Flower Production ◽  
Chemical Solutions ◽  
And Storage ◽  
Silver Nano Particle

The postharvest experiment was conducted to maximize the shelf life of Jasminum grandiflorum without losing its fragrance using with different chemical solution in department of Crop Physiology, Tamilnadu Agricultural University during 2017 - 2018. The demand for this species for oil extraction is more compared to other species. Among the Jasmine flower production major quantity of Jasmine flowers are utilized for isolating and manufacturing Jasmine oils. The experimental design followed for this study is FCRD. The chemical solutions viz., silver nano particle (20 ppm), Boric acid (4%), sucrose (4%), NAA (100 ppm), BA (500 ppm), α-AIB (20µM) are used as anti-senescence. After chemical treatment the flower buds packed in polypropylene bags (200 gauges) and stored in ambient and cold storage condition. The observation was made periodically up to flower senescence. Among the different chemical treatment silver nano-particle (20 ppm) having the significant effect on fragrance and shelf life over control.

scholarly journals Pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis (Garcinia mangostana L)

2016 ◽  
Vol 1 (1) ◽  
pp. 977-984
Author(s):  
Nurita Agustia ◽  
Raida Agustina ◽  
Ratna Ratna
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Economic Value ◽  
Garcinia Mangostana ◽  
Cold Temperatures ◽  
Plastic Packaging ◽  
And Storage

Abstrak. Merupakan salah satu komoditi buah-buahan yang memiliki nilai ekonomi dan banyak digemari masyarakat. Manggis merupakan salah satu buah yang memiliki umur simpan yang relatif singkat, setelah itu manggis akan menjadi busuk dan tidak layak lagi bila di simpan di ruangan, Oleh karena itu perlu dilakukan pengemasan dan penyimpanan pada suhu dingin untuk mempertahankan masa simpan buah manggis. Penelitian ini bertujuan untuk melihat pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis.Abstract. Is one of the commodities fruits that have economic value and much-loved community. Mangosteen is a fruit that has a relatively short shelf life, after that mangosteen will be rotten and unfit when stored in the room, therefore it is necessary for packaging and storage at cold temperatures to preserve the shelf life of the mangosteen fruit. This study aims to look at the effect of plastic packaging and storage temperature on the shelf life of the mangosteen fruit.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Huynh Nguyen Duy Bao ◽  
Sigurjón Arason ◽  
Kristín Anna Þórarinsdóttir
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Salvelinus Alpinus ◽  
Arctic Charr ◽  
Negative Effects ◽  
Dry Ice ◽  
Fish Flesh ◽  
Microbial Analysis ◽  
And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

scholarly journals Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

2007 ◽  
Vol 70 (10) ◽  
pp. 2297-2305 ◽  
Author(s):  
L. A. MELLEFONT ◽  
T. ROSS
Keyword(s):  
Listeria Monocytogenes ◽  
Organic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Acid Salt ◽  
Potassium Lactate ◽  
Sodium Diacetate ◽  
Potential Inhibitors ◽  
And Storage

Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate–sodium diacetate blend (PURASAL Opti.Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (101 or 103 CFU g−1) and storage temperature (4 or 8°C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4°C) and even under abusive temperature conditions (i.e., 8°C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by 1,000-fold after 20 days at 8°C and 10-fold after 42 days at 4°C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.

scholarly journals Impact of storage conditions and premix type on fat-soluble vitamin stability1

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Marut Saensukjaroenphon ◽  
Caitlin E Evans ◽  
Chad B Paulk ◽  
Jordan T Gebhardt ◽  
Jason C Woodworth ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin A ◽  
Chemical Treatment ◽  
Storage Time ◽  
Storage Condition ◽  
The United States ◽  
Heat Pulse ◽  
Pulse Treatment ◽  
Fat Soluble Vitamins ◽  
And Storage

Abstract Feed ingredients and additives could be a potential medium for foreign animal disease entry into the United States. The feed industry has taken active steps to reduce the risk of pathogen entry through ingredients. Medium chain fatty acid (MCFA) and heat pulse treatment could be an opportunity to prevent pathogen contamination. The objective of experiment 1 was to determine the impact of 0, 30, 60, or 90 d storage time on fat-soluble vitamin stability when vitamin premix (VP) and vitamin trace mineral premix (VTM) were blended with 1% inclusion of MCFA (1:1:1 blend of C6:C8:C10) or mineral oil (MO) with different environmental conditions. Samples stored at room temperature (RT) (~22 °C) or in an environmentally controlled chamber set at 40 °C and 75% humidity, high-temperature high humidity (HTHH). The sample bags were pulled out at days 0, 30, 60 and 90 for RT condition and HTHH condition. The objective of experiment 2 was to determine the effect of heat pulse treatment and MCFA addition on fat-soluble vitamin stability with two premix types. A sample from each treatment was heated at 60 °C and 20% humidity. For experiment 1, the following effects were significant for vitamin A: premix type × storage condition (P = 0.031) and storage time × storage condition (P = 0.002) interactions; for vitamin D3: main effect of storage condition (P &lt; 0.001) and storage time (P = 0.002); and for vitamin E: storage time × storage condition interaction (P &lt; 0.001). For experiment 2, oil type did not affect the stability of fat-soluble vitamins (P &gt; 0.732) except for vitamin A (P = 0.030). There were no differences for fat-soluble vitamin stability between VP and VTM (P &gt; 0.074) except for vitamin E (P = 0.016). Therefore, the fat-soluble vitamins were stable when mixed with both vitamin and VTM and stored at 22 °C with 28.4% relative humidity (RH). When premixes were stored at 39.5 °C with 78.8%RH, the vitamin A and D3 were stable up to 30 d while the vitamin E was stable up to 60 d. In addition, MCFA did not influence fat-soluble vitamin degradation during storage up to 90 d and in the heat pulse process. The vitamin stability was decreased by 5% to 10% after the premixes was heated at 60 °C for approximately nine and a half hours. If both chemical treatment (MCFA) and heat pulse treatment have similar efficiency at neutralizing or reducing the target pathogen, the process of chemical treatment could become a more practical practice.

Shelf Life Prediction Modeling of Vacuum-Packaged Scallops on the Kinetics of Total Volatile Base Nitrogen

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Li Weiqing ◽  
Wang Jie ◽  
Sun Jianfeng ◽  
Li Weishuo ◽  
Wang Yajiao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Mathematic Model ◽  
Time Profile ◽  
Total Volatile ◽  
Shelf Life Prediction ◽  
Seafood Industry ◽  
Cultivated Species ◽  
Hedonic Scale ◽  
And Storage

Argopecten irradians is one of the cultivated species of seafood in China. Frozen, dried, and vacuum-packaged scallops are the main processed forms of this species. Due to their high moisture content, vacuum-packaged scallops are perishable during storage; thus, accurately predicting shelf life according to the storage environment is particularly important for the seafood industry. Vacuum-packaged instant scallops stored at 20, 25, 30, 35, and 40 °C were used in the current study. Total volatile base nitrogen (TVB-N), pH, water activity, color, hardness, and microbiological composition were ascertained during storage. Based on the 10-point hedonic scale, the shelf lives of instant scallops stored at 20, 25, 30, 35, and 40 °C were 96, 78, 60, 42, and 32 days, respectively. Using the Arrhenius equation, a mathematic model based on storage temperature, TVB-N, and storage time was established. The Ea and k0 values were 51 kJ/mol and 3.96 × 106. The model can be used to predict the shelf life for any given temperature-time profile.

DEVELOPMENT OF DAMAGE IN THE BUDS DURING STORAGE OF IRRADIATED ONIONS

1972 ◽  
Vol 52 (5) ◽  
pp. 817-826 ◽  
Author(s):  
NAOMI TEMKIN-GORODEISKI ◽  
R. S. KAHAN ◽  
R. PADOVA
Keyword(s):  
Radiation Dose ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Storage Temperature ◽  
Low Doses ◽  
Ambient Temperatures ◽  
Dormancy Period ◽  
Growth Differences ◽  
Effects Of Radiation ◽  
And Storage

Darkening of onion buds due to irradiation was investigated during three seasons on three cultivars of onion, Riverside, Egyptian, and Grano. The effects of radiation dose (0.7–80 krads), delay in irradiation after harvest, and storage temperature were studied. No darkening occurred during storage of up to 8 months at 0 C, though slight darkening sometimes appeared during subsequent shelf life. At ambient temperatures (10–30 C) three types of radiation damage were found. The onset of darkening occurred not earlier than 2 months after irradiation. With all doses above 1.0 krad there was 100% incidence of darkening after about 5 months storage at ambient temperature. The intensity of darkening increased with length of storage. Very low doses (0.7–1.0 krad) did not prevent sprouting but caused slight darkening. Doses between 2 and 80 krads completely inhibited external sprouting; however, if delayed till 3 months postharvest, these doses failed to prevent sprouting, but did cause severe darkening, which was not dependent on the dose. There was no correlation between the delay in irradiation after harvest and the intensity or incidence of darkening. The length of the dormancy period varied in different years, apparently as a result of different conditions prevailing during crop growth. Differences in the intensity of darkening in different years seem to be connected with this phenomenon.

Sign in / Sign up

Export Citation Format

Share Document