scholarly journals Differential effects of postharvest application of ethylene inhibitors on guava stored under ambient conditions

2021 ◽  
Vol 42 (5) ◽  
pp. 1395-1404
Author(s):  
A.J. Sachin ◽  
◽  
D.V. Sudhakar Rao ◽  
K. Ranjitha ◽  
C. Vasugi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Principal Component ◽  
Ethylene Synthesis ◽  
Ethylene Inhibitors ◽  
Ambient Conditions ◽  
Quality Maintenance ◽  
A Value ◽  
Postharvest Application ◽  
Temperature Storage

Aim: To assess the efficiency of ethylene synthesis and action inhibitors on postharvest shelf life of guava fruits under ambient conditions. Methodology: Mature green guava fruits (P. guajava L. cv. Arka Mridula) were harvested and treated with ethylene inhibitors. Various physiological, physical and nutritional changes of the treated fruits in comparison with untreated ones were monitored during ambient temperature storage. Multivariate analysis approach was used for interpreting the data on quality changes during storage. Results: Significant positive correlation (p<0.01) was observed among rates of ethylene production, respiration, ripening and Hunter’s a* value. Biplot from principal component analysis of eleven parameters showed that 1-MCP (500 ppb) treated fruits were grouped together with freshly harvested fruits throughout storage period, and proved superior over other treatments in delaying ripening and quality maintenance. Seven days stored 3.0 mM Salicylic acid and 1.5 mM Sodium nitroprusside treated fruits were grouped together with 5 days stored control fruits, suggesting their effectiveness in extending the shelf life by additional two days. Interpretation: Postharvest application of 1-MCP on guava fruits can extend the shelf life by four days when compared with control. Even PCA indicated that the study of major ripening attributes (L*, a*, b*, Hue, texture, acidity, ethylene rate and respiration rate) was quite sufficient to know the ripening status of the fruits.

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

scholarly journals Doses de radiação gama na conservação da qualidade de morangos

2016 ◽  
Vol 7 (1) ◽  
pp. 38 ◽  
Author(s):  
Rita de Cássia Mirela Resende Nassur ◽  
Rafaella Araújo Zambaldi Lima ◽  
Luiz Carlos Oliveira Lima ◽  
Nilton Nagib Jorge Chalfun
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Quality Parameters ◽  
Quality Maintenance ◽  
Cold Room ◽  
Decay Index ◽  
Red Color ◽  
Nutritional Compounds ◽  
Fruit Preservation ◽  
Different Doses

Strawberries attracts consumers due to its bright red color, characteristic odor, soft texture and slightly acid taste, with several phytochemicals groups that can bring health benefits. However, strawberries are very susceptive to decay, with a short shelf life and do not support sanitization. The cooling reduces the metabolism of fruits during postharvest period and the irradiation can be used as a complement to improve fruit preservation. The aim of this study was to evaluate the application different doses of gama irradiation (0,0 KGy; 0,5 KGy; 1,0 KGy e 1,5 KGy) aiming an extended shelf life and quality maintenance of strawberries stored at cold room (0 ± 1ºC and 90 ± 5% RH) during 15 days. Doses of gama irradiation were not sufficient to change quality parameters and nutritional compounds in strawberries during storage, and the microbiological levels were acceptable until the end of storage period regardless the treatment. Fruit treated with 1,5 KGy were characterized for the higher anthocyanins levels and maintained the lower visual decay index during the last days of storage when compared to other treatments.

Modified atmosphere packaging for milk cake: assessment of ideal gas composition for extending shelf life

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rekha Chawla ◽  
S. Sivakumar ◽  
Santosh Kumar Mishra ◽  
Harsimran Kaur ◽  
Rahul Kumar Anurag
Keyword(s):  
Shelf Life ◽  
Dairy Product ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Ideal Gas ◽  
Buffalo Milk ◽  
Sensory Profile ◽  
Modified Atmosphere ◽  
Ambient Conditions ◽  
Content Type

PurposeMilk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).Design/methodology/approachDifferent gas concentrations of N2 and CO2 (70:30, 50:50 and 90:10) were used as a treatment, whereas control samples were kept under atmospheric air composition. The product was examined for sensory, physicochemical and microbiological parameters at weekly intervals.FindingsThe physicochemical and microbiological attributes displayed gradual elevation with progressive storage period in all the samples. However, the overall sensory profile of the product remained acceptable for a longer duration. Most of the quality parameters in control declined more rapidly with a shelf life of 14 days, in comparison to MAP packed samples, where gas flushing with the ratio 70:30 was found to be best suited for extending the shelf life of milk cake up to 28 days at refrigeration temperature.Originality/valueTo extend the shelf life of milk cake, modified atmosphere was provided with different gas ratios to reach a best-suited environment for sensory, storage life and proximate parameters.

scholarly journals Application of OXITEST for Prediction of Shelf-Lives of Selected Cold-Pressed Oils

2021 ◽  
Vol 8 ◽  
Author(s):  
Chieh-Hsi Tsao ◽  
Chih-Wei Chang ◽  
Yu-Chi Ho ◽  
Yung-Kun Chuang ◽  
Wei-Ju Lee
Keyword(s):  
Fatty Acid ◽  
Linear Regression ◽  
Shelf Life ◽  
Iodine Value ◽  
Unsaturated Fatty Acids ◽  
Storage Period ◽  
Acid Value ◽  
Smoke Point ◽  
Small Scale ◽  
Ambient Conditions

Introduction: Due to the enhanced awareness of consumers concerning healthy foods, homemade expeller-pressed oils have become popular worldwide. However, an extended storage period may lead to oxidization of the oil and exposure to hazardous byproducts by consumers.Methods: In this study, 10 pressed oil samples prepared from common oilseeds using a small-scale expeller oil press were analyzed by OXITEST with a sample amount of 5 g of oil and an oxygen pressure of 800 kPa under accelerated conditions for shelf-life projections. The oil properties were investigated, including the recovery, smoke point, acid value, iodine value, “fatty acid composition, and contents of pigments and tocopherols”.Results: The autoxidation reaction of various expeller-pressed oils under an accelerated testing system followed zero-order Arrhenius kinetics (R2 &gt; 0.99). Shelf-lives of the pressed oils at 25°C were estimated by extrapolation to range 105~1,089 days. The obtained shelf-lives were significantly correlated with log induction period (IP) values (r &gt; 0.81, p &lt; 0.05) and unsaturated fatty acids (UFAs) (r &lt; −0.69, p &lt; 0.05), but not with the iodine value, acid value, or smoke point. Scatter diagrams between shelf-lives and UFAs suggested that these pressed oils could be grouped by two linear regression curves (r &gt; 0.98, p &lt; 0.05). The predictive equations using multiple linear regression are presented herein, with predictor variables of UFAs and an unspecified item involving potential influencing factors such as tocopherol contents (r &gt; 0.88, p &lt; 0.05).Conclusions: Our findings first revealed that the UFA portion was partially correlated with the shelf-lives of selected expeller-pressed seed oils as estimated by the OXITEST. The derived equations can be applied for shelf-life predictions of expeller-pressed oils stored under dark ambient conditions based on the fatty acid profile.

scholarly journals Maize seed quality with fungicide treatment during the storage period

2021 ◽  
Vol 911 (1) ◽  
pp. 012081
Author(s):  
Rahmawati ◽  
Muhammad Aqil
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
Seed Quality ◽  
Primary Root ◽  
Storage Period ◽  
Maximum Growth ◽  
Growth Potential ◽  
Growth Speed ◽  
Storage Room ◽  
Temperature Storage

Abstract In some areas, farmers sometimes delay planting due to several factors, including: unfavorable climate, unprepared land and insufficient manpower so that planting takes a long time. As a result, seeds that have been given a fungicide cannot be planted and stored under uncontrolled conditions, both at the place and temperature of the storage room. Therefore, the purpose of this study was to determine the storage resistance of seeds that have been given a fungicide (saromyl) so that they can be used as a reference for storing seeds of saromyl. The research was carried out in June - December 2020 at the seed quality testing laboratory of the Cereal Crops Research Institute (Balitsereal), Maros, South Sulawesi Province. The corn seeds used in the study were Bisma 2018 and 2019, Sukmaraga 2017 and 2019, Srikandi Kuning 2018 and 2019, Lamuru 2017 and 2019 varieties. Observations were made on 1000 grain weight, moisture content, electrical conductivity, maximum growth potential, seed growth speed, length of primary root, length of shoot and number of secondary roots. This study used a completely randomized design with 4 replications. The results showed that at room temperature storage (25-26°C and relative humidity 50-58%) the seeds that had been given a fungicide (saromil) with a storage period of 21 days still had high seed quality. Even at low temperature storage (18-18.9°C and Rh 50-55%) during the 6-month storage period, the quality of the seeds was very good. The shelf life of seeds that have been given a fungicide (saromil), is influenced by the shelf life of the seeds, the temperature and relative humidity of the storage room.

scholarly journals Biochemical Changes of Dried Fruit of Figs (Ficus carica L.) During Storage

2019 ◽  
Vol 69 (12) ◽  
pp. 3605-3610
Author(s):  
Mihaela Gabriela Dumitru
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Biochemical Changes ◽  
Oxidation Products ◽  
Ficus Carica ◽  
Ambient Conditions ◽  
Value Determination

Fig (Ficus carica) is the fig tree, originating in the Mediterranean Basin, has a carnous and juicy pulp, besides being slightly sweetened. Fig is the highly perishable subtropical fruit, therefore, falls into high degradation due to biochemical changes that occur during storage. The purpose of this paper was to establish biochemical changes with a role in modifying the quality of fig fruit (Ficus carica) during the storage period. During storage, fruit containing oil is susceptible to oxidative damage. In order to ensure a high quality of fruit, it is essential to reliably analyze their oxidative status (complex process due to the influence of several factors such as availability of oxygen, light, temperature, microorganisms and enzymes). Samples were packed in 200 mm x 150 mm polyethylene sheets and stored under ambient conditions to study the quality changes during storage for 365 days. The samples were analyzed for quality attributes, such as the measurement of fatty acid profiles, determination of primary oxidation products (Peroxide value), determination of secondary oxidation products (Thiobarbituric acid test), acid value and the refraction index. can help to estimate the shelf life. The result of the study indicated the shelf life for Ficus carica fruit dried was 120 days.

scholarly journals Kajian Mutu Ikan Kayu Bubuk Yang Dikemas Plastik Dengan Nitrogen Dan Tanpa Nitrogen

2020 ◽  
Vol 8 (3) ◽  
pp. 115
Author(s):  
Pinini Enembe ◽  
Daisy Monika Makapedua ◽  
Grace Sanger ◽  
Bertie Elias Kaseger ◽  
Silvana D Harikedua ◽  
...  
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Storage Period ◽  
National Standard ◽  
Average Value ◽  
Smoked Fish ◽  
Food Items ◽  
Organoleptic Test ◽  
A Value ◽  
Fish Product

Fish is one of the food items that become famous of the capture fisheries sector such as Skipjack fish. However, fish is categorized as perishable food therefore efforts are needed to inhibit the spoilage process by preserving and processing the fish. One of traditional Japanese fish product is Katsuo-bushi or smoked fish which processed by low temperature smoking in many hours.The purpose of this study is to study the quality and shelf life of katsuo-bushi flakes (hana-katsuo) that is packed in plastic with nitrogen and without nitrogen The methods used were organoleptic test, water content and Total Place Count (TPC), and the storage period for 0 day, 7 days and 14 days. The results showed that the organoleptic test for appearance, smell and texture with an average value of 7 which complies Indonesia national standard (SNI). Based on the water content showed that hanakatsuo which packed with plastic in nitrogen and without nitrogen have increased water content at a shelf life of 0, 7 and 14 days with the highest value with a value of 13.15%, the product still complies the SNI standards. Furthermore, the results of TPC showed that hana-katsuo which is packed in plastic with nitrogen does not complies the SNI, whereas hana-katsuo which is packed in plastic without nitrogen on day 0 is too little to count while on day 7 and 14 it does not comply the SNI.Ikan adalah salah satu bahan pangan yang banyak dicari orang sehingga ikan menjadi primadona sektor Perikanan tangkap yang diantaranya adalah ikan  Cakalang. Diperlukan adanya upaya untuk menghambat proses pembusukan dengan cara pengawetan dan pengolahan. Pengasapan ikan merupakan penggabungan dari proses penggaraman,pengeringan, dan pemberian asap untuk mencegah kerusakan ikan. Tujuan penelitian iniuntuk mengetahui dan mempelajari mutu dan masa simpan ikan  kayu bubuk yang dikemas dengan nitrogen dan tanpa.nitrogen.Metode yang dilakukan untuk uji organoleptik, uji kadar air (AOAC, 2005) dan Angka Lempeng Total (ALT) dengan perlakuan penyimpanan 0 hari, 7 hari dan 14 hari. Berdasarkan hasil penelitian uji organoleptik kenampakan, baud an tekstur dengan nilai rata-rata 7 memenuhi standar SNI. Berdasarkanhasil uji kadar air ikan kayu bubuk yang dikemas plastik dengan nitrogen dan tanpa nitogen mengalami kenaikan kadar air pada masa simpan 0, 7 dan 14 hari dengan nilai tertinggi dengan nilai 13,15 %, produk masih memenuhi standar SNI.Berdasarkan hasil penelitian ALT ikan kayu bubuk yang dikemas plastik dengan nitrogen tidak memenuhi SNI, sedangkan ikan kayu bubuk yang dikemas plastik tanpa nitrogen pada hari ke 0 terlalu sedikit untuk dihitung sedangkan pada hari ke 7 dan 14 tidak memenuhi SNI.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

scholarly journals Meeting the Salinity Requirements of the Bivalve Mollusc Crassostrea gigas in the Depuration Process and Posterior Shelf-Life Period to Improve Food Safety and Product Quality

Water ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1126
Author(s):  
João A. Silvestre ◽  
Sílvia F. S. Pires ◽  
Vitória Pereira ◽  
Miguel Colaço ◽  
Ana P. L. Costa ◽  
...  
Keyword(s):  
Food Safety ◽  
Shelf Life ◽  
Crassostrea Gigas ◽  
Storage Period ◽  
Microbiological Contamination ◽  
Bivalve Molluscs ◽  
Antioxidant Defences ◽  
Life Period ◽  
Microbiological Analyses ◽  
Depuration Process

Microbiological contamination of bivalve molluscs is one of the major concerns inherent to food safety, thus depuration is frequently needed to assure food safety levels associated with their consumption. Salinity plays an important role in the metabolic activity of bivalves and as such can influence their depuration capacity. This study aimed to evaluate the effect of salinity (25, 30, 35 and 40) on the efficiency of the depuration process, along with the quality and shelf-life of Crassostrea gigas. For this, a 24-h depuration was carried out, followed by a storage period at 5 ± 1 °C for six days. Microbiological analyses and biochemical parameters related to oxidative stress response were analysed. Escherichia coli load was reduced in only 24 h, disregarding the salinity of the system. After the shelf-life period, the activity of the antioxidant defences at salinities 35 and 40 is higher but is still not sufficient to avoid lipid peroxidation. Over time, there is a decrease in oyster metabolism probably due to being chilled and to the action of exposure to air. In sum, this study suggests salinities between 25 and 30 as preferential for the depuration process of C. gigas and subsequent quality during shelf-life.

scholarly journals Functional Properties of Antimicrobial Neem Leaves Extract Based Macroalgae Biofilms for Potential Use as Active Dry Packaging Applications

Polymers ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 1664
Author(s):  
A. A. Oyekanmi ◽  
U. Seeta Uthaya Kumar ◽  
Abdul Khalil H. P. S. ◽  
N. G. Olaiya ◽  
A. A. Amirul ◽  
...  
Keyword(s):  
Composite Film ◽  
Functional Properties ◽  
Storage Stability ◽  
Storage Period ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Ambient Conditions ◽  
Neem Extract ◽  
Control Film ◽  
Neem Leaves

Antimicrobial irradiated seaweed–neem biocomposite films were synthesized in this study. The storage functional properties of the films were investigated. Characterization of the prepared films was conducted using SEM, FT-IR, contact angle, and antimicrobial test. The macroscopic and microscopic including the analysis of the functional group and the gas chromatography-mass spectrometry test revealed the main active constituents present in the neem extract, which was used an essential component of the fabricated films. Neem leaves’ extracts with 5% w/w concentration were incorporated into the matrix of seaweed biopolymer and the seaweed–neem bio-composite film were irradiated with different dosages of gamma radiation (0.5, 1, 1.5, and 2 kGy). The tensile, thermal, and the antimicrobial properties of the films were studied. The results revealed that the irradiated films exhibited improved functional properties compared to the control film at 1.5 kGy radiation dosage. The tensile strength, tensile modulus, and toughness exhibited by the films increased, while the elongation of the irradiated bio-composite film decreased compared to the control film. The morphology of the irradiated films demonstrated a smoother surface compared to the control and provided surface intermolecular interaction of the neem–seaweed matrix. The film indicated an optimum storage stability under ambient conditions and demonstrated no significant changes in the visual appearance. However, an increase in the moisture content was exhibited by the film, and the hydrophobic properties was retained until nine months of the storage period. The study of the films antimicrobial activities against Staphylococcus aureus (SA), and Bacillus subtilis (BS) indicated improved resistance to bacterial activities after the incorporation of neem leaves extract and gamma irradiation. The fabricated irradiated seaweed–neem bio-composite film could be used as an excellent sustainable packaging material due to its effective storage stability.

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