scholarly journals Impact of Storage Temperature (7°C) and Post-Harvest Pre-Treatments on Quality Characteristics and Storage Life of Tomato (LycopersiconEsculentum) Fruits

2017 ◽  
Vol 7 (4) ◽  
pp. 23-30
Author(s):  
G. Mohan Naik et al., G. Mohan Naik et al., ◽  
Keyword(s):  
Storage Temperature ◽  
Quality Characteristics ◽  
Storage Life ◽  
Post Harvest ◽  
And Storage

scholarly journals Effects of Storage Temperature on the Occurrence of Chilling Injury and Storage Life in Chinese Pear 'Yali'.

1992 ◽  
Vol 61 (2) ◽  
pp. 461-467 ◽  
Author(s):  
Bo Ning ◽  
Yasutaka Kubo ◽  
Akitsugu Inaba ◽  
Reinosuke Nakamura
Keyword(s):  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Life ◽  
And Storage

Evaluation of Chemical, Biochemical and Microbiological Quality in Tomato Using Multivariate Analysis

2015 ◽  
Vol 11 (2) ◽  
pp. 173-184 ◽  
Author(s):  
Nafiisa Sobratee ◽  
Tilahun S. Workneh
Keyword(s):  
Multivariate Analysis ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Principal Component ◽  
Model Verification ◽  
Fine Tuning ◽  
Sucrose Hydrolysis ◽  
Post Harvest ◽  
Tomato Quality ◽  
And Storage

Abstract Tomato quality is determined by metabolite content which is governed by post-harvest physiological changes. A 30-day full factorial experiment investigated pre-packaging, disinfection and storage temperatures on 18 different biochemical, microbiological, enzymatic and subjective quality attributes of tomato quality. Principal component analysis revealed associations among the variables such as PC1 (28.85%): coliform/enzymatic softening; PC2 (21.52%): free sugars/sweetness; and PC3 (18.20%): sucrose hydrolysis/microbial spoilage/defense metabolites. Discriminant analysis showed that some specific parameters were highly significant (P<0.001) in determining quality changes in relation to the washing procedures and storage temperature. The prominence of ascorbic acid was observed in the equations which discriminate mostly on the basis of microbial deterioration. Further works in this respect entail fine-tuning through model verification of the equations. Multivariate analysis techniques are, therefore, recommended in studies whereby understanding of the phenomenon driving the post-harvest system’s dynamics has to be understood through diverse interrelated metabolic parameters.

Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

2010 ◽  
Vol 16 (3) ◽  
pp. 259-265 ◽  
Author(s):  
I. Yilmaz ◽  
M. Demirci
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Physicochemical Changes ◽  
Negative Factors ◽  
And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

scholarly journals Postharvest quality and storage life of Kuini (Mangifera Odorata Griff) at different storage temperature

2020 ◽  
Vol 21 (1) ◽  
pp. 22-31
Author(s):  
O. Zaulia ◽  
O. Nur Allisha ◽  
M.A.I. Mohd Shukri ◽  
M.N. Suriani ◽  
W.I. Wan Mahfuzah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Storage Life ◽  
Export Market ◽  
Local Market ◽  
Storage Duration ◽  
Postharvest Handling ◽  
And Storage

Mangifera Odorata or locally called Kuini, is a mango species with attractive striking orange flesh and have strong and unique smell, make it special in local market. Research is being carried out in MARDI from seed production to marketing to expose M. odorata to local and export market. Postharvest handling technology is one of importance aspect that has been develop to cater the market needs for commercialization. Proper postharvest handling will reduce postharvest losses, maintain freshness and to prolong storage life to make sure consumer get the premium quality of fruit. In postharvest handling, one of most important factors to maintain quality during handling, distribution and display is storage at the optimum temperature. Effect of different storage temperature on quality and storage life of M. odorata var. Tembaga were carried out. M. odorata at 11 to 12 weeks after fruit set were harvest at MARDI Sintok, Kedah and transported to packinghouse MARDI Serdang for storage study. On arrival at MARDI Serdang, fruit were sorted, washed, drain, packed and stored at different storage temperature (8, 10, 13, 15 and 250C). Visual quality assessment (appearance, disease quality changes), physical (texture, colour (Lightness, hue, chroma)) and chemical (pH, total titratable acidity (TTA), ascorbic acid, soluble solid content (SSC)) analysis were carried out weekly. Results of this study showed that storage duration and different storage duration significantly affected SSC. pH, TTA, chroma of M. odorata. The highest TSS, pH and chroma of M. odorata at 100C and the lowest at 250C. The highest TTA of M. odorata at storage temperature 80C and 130C, and the lowest TTA at 250C. Ascorbic acid content not significantly affected by different storage temperature from 8 to 150C, but significant different compare to ascorbic acid content at ambient storage temperature. Ascorbic acid content of M. odorata significantly lower at 250C compare to storage at 8 C - 150C. Lightness and texture of M. odorata slightly decrease during storage but not significant (P>0.05). Lightness of M. Odorata was not significantly affected by different storage temperature. Hue of M. Odorata significantly affected by storage duration and but not affected by different storage temperature. Hue of M. odorata significantly increased in the first weeks of storage, followed by significant decreased at week 2, maintain until week 4 and significantly decreased at week 5. Quality observed visually showed that freshness of M. Odorata maintain 5 weeks at 80C, 4 weeks at 100C, 2 weeks at 10 – 150C and 1 week at 250C.

scholarly journals Postharvest Handling and Storage of Fresh Cranberries

2003 ◽  
Vol 13 (2) ◽  
pp. 267-272 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Cultural Practices ◽  
Storage Temperature ◽  
Mechanical Damage ◽  
Storage Conditions ◽  
Storage Life ◽  
Fruit Storage ◽  
Storage Losses ◽  
Postharvest Handling ◽  
Bog Water ◽  
And Storage

High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets for fresh fruit. Storage losses of fresh cranberries are primarily the result of decay and physiological breakdown. Maximizing quality and storage life of fresh cranberries starts in the field with good cultural practices. Proper fertility, pest management, pruning, and sanitation all contribute to the quality and longevity of the fruit. Mechanical damage in the form of bruising must be minimized during harvesting and postharvest handling, including storage, grading, and packaging. In addition, water-harvested fruit should be removed promptly from the bog water. Following harvest, fruit should be cooled quickly to an optimum storage temperature of between 2 and 5 °C (35.6 and 41.0 °F). The development of improved handling, refined storage conditions, and new postharvest treatments hold promise to extend the storage life of fresh cranberries.

scholarly journals The effect of ionizing radiation and storage temperature on the post-harvest growth and some quality properties of mushrooms (Agaricus bisporus)

2013 ◽  
Vol 39 (2) ◽  
pp. 207-219 ◽  
Author(s):  
Kryspina Śmierzchalska ◽  
Elżbieta Wojniakiewicz
Keyword(s):  
Ionizing Radiation ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Storage Temperature ◽  
Stem Elongation ◽  
Quality Properties ◽  
Bacterial Diseases ◽  
Post Harvest ◽  
And Storage

The effects of a dose of 2.0 kGy (Co-60) and three ranges of storage temperature (0-4°C, 9-11°C, 18-19°C) on increasing the shelf-life and some quality properties of the mushrooms were investigated. The retardation of mushroom growth and ageing by ionizing radiation was estimated by measurements of the cap diameter, stem elongation, cap opening and discoloration of cap surface. The control of fungal and bacterial diseases was also evaluated. The effect of lower doses, 0.5 and 1.0 kGy, was compared at the storage temperature of 10°C. The irradiation of mushrooms soon after harvest and storage at temperatures of 10 and 16°C allowed the retention of quality and increased the shelf-life to 8 days; at 18-19°C to 6 days.

scholarly journals Changes in microbial composition and quality characteristics of yellowfin tuna under different storage temperature

2021 ◽  
Vol 13 (4) ◽  
pp. 54-61
Author(s):  
Di Wang ◽  
Jianchao Deng ◽  
Xupeng Li ◽  
Xianqing Yang ◽  
Shengjun Chen ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
High Throughput Sequencing ◽  
Storage Temperature ◽  
Viable Cell ◽  
Quality Characteristics ◽  
Yellowfin Tuna ◽  
Microbial Composition ◽  
Cell Counts ◽  
Spoilage Bacteria ◽  
And Storage

Yellowfin tuna is one of the commercially important fish varieties, and inappropriate storing may deteriorate its safety and quality. This study aimed to investigate the microbial composition and quality characteristics of yellowfin tuna stored at different temperatures for varying amounts of time. With an increase in the storage temperature and storage time, the biogenic amines, the total volatile basic nitrogen TVB-N, and the total viable cell count steadily increased, which influenced the quality of tuna. The most significant histamine concerning food safety reached levels of 21.25, 235.05, 1166.18, and 3799.29 mg/kg, respectively. The values of total viable cell counts were increased to 7.04, 7.97, 8.24, and 8.91 log CFU/g after storage at 0, 4, 10, and 20 °C for 12 days, 7 days, 7 days, 3 days, respectively. Additionally, changes in microbial composition were evaluated by high-throughput sequencing, and the results showed that Pseudomonas was the dominant spoilage bacteria in yellowfin tuna. The bacterial dynamics and their correlation with biogenic amines and TVB-N in yellowfin tuna were analyzed. A positive correlation between Pseudomonas, Shewanella, Morganella, Acinetobacter, and biogenic amines was found. Pseudomonas showed significant correlation with histamine, cadaverine, and putrescine. This study provides insights into yellowfin tuna quality and microbial composition, which provide theoretical guidance for maintaining seafood safety and quality during distribution and storage.

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