Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon

2014 ◽  
Vol 28 (1) ◽  
pp. 39-47 ◽  
Author(s):  
Camel Lagnika ◽  
Min Zhang ◽  
John Nsor-Atindana ◽  
Fatoumata Tounkara
Keyword(s):  
High Pressure ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Ultrasound Treatment ◽  
Total Soluble Solid ◽  
Cell Integrity ◽  
Psychrotrophic Bacteria ◽  
Microbiological Characteristics ◽  
Soluble Solid

Abstract Effects of ultrasound, high pressure argon, and treatments comprising their combinations on physicochemical and microbiological characteristics of white mushrooms were studied during 9 days of storage at 4°C. High pressure argon treatments were relatively effective in retaining firmness and were found to maintain the cell integrity. White mushrooms firmness after 9 days of storage was increased from 2.79 N for untreated mushrooms up to 3.01, 3.24, 3.58 N for ultrasound, treatments comprising ultrasound and high pressure argon, high pressure argon, respectively. Similarly, the loss of water, ascorbic acid and total soluble solid in fresh mushroom was also greatly reduced by the high pressure argon treatment. The ultrasound treatment followed by treatments comprising ultrasound and high pressure argon and high pressure argon, respectively exhibited a pronounced effect on retarding browning and in delaying mesophilic and psychrotrophic bacteria, yeasts and moulds growth in white mushroom, compared to the control during 9 days of cold storage. Treatments comprising ultrasound and high pressure argon treatment delayed pseudomonas growth, implying that it could extend shelf life of white mushrooms to 9 days at 4°C.

Development of Aloe vera based edible coating for tomato

2013 ◽  
Vol 27 (4) ◽  
pp. 369-375 ◽  
Author(s):  
K.A. Athmaselvi ◽  
P. Sumitha ◽  
B. Revathy
Keyword(s):  
Ascorbic Acid ◽  
Mass Loss ◽  
Shelf Life ◽  
Aloe Vera ◽  
Edible Coating ◽  
Total Soluble Solid ◽  
Rapid Deterioration ◽  
Life Period ◽  
Soluble Solid ◽  
Colour Changes

Abstract The effect of formulated Aloe vera based edible coating on mass loss, colour, firmness, pH, acidity, total soluble solid, ascorbic acid and lycopene on the coated tomato was investigated. The tomato in control showed a rapid deterioration with an estimated shelf life period of 19 days, based on the mass loss, colour changes, accelerated softening and ripening. On the contrary, the coating on tomatoes delayed the ripening and extended the shelf life up to 39 days. The physiological loss in weight was 7.6 and 15.1%, firmness was 36 and 46.2 N on 20th day for control and coated tomatoes, respectively. From the results, it was concluded that the use of Aloe vera based edible coating leads to increased tomato shelf-life.

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.

scholarly journals PENDUGAAN UMUR SIMPAN JAGUNG MANIS BERDASARKAN KANDUNGAN TOTAL PADATAN TERLARUT DENGAN MODEL ARRHENIUS (Shelf Life Estimation of Sweet Corn Based on Its Total Soluble Solid by Using Arrhenius Model)

2015 ◽  
Vol 35 (02) ◽  
pp. 200 ◽  
Author(s):  
Rita Khatir ◽  
Ratna Ratna ◽  
Mega Apriesti Puri
Keyword(s):  
Shelf Life ◽  
Sweet Corn ◽  
Sugar Content ◽  
Total Soluble Solid ◽  
Arrhenius Model ◽  
Life Estimation ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Life Predictions ◽  
Temperature Storage

Sweet corn has short shelf life at room temperature storage in the tropical countries (28-33°C). The quality deterioration of sweet corn can be determined by the decrease of its sugar content. The study aimed to estimate the shelf life of sweet corn based on the reduction of its total soluble solid (TSS) by using Arrhenius model. The samples were prepared from fresh harvested corn stored for 10 days at 3 different temperatures of 5, 15 and 28 °C. Total soluble solid (TSS) were analyzed every day by using abbe refractrometer. Organoleptic analysis was used by using hedonic scales from 1 to 7. The analysis was conducted until respondents had graded the samples at score 5 (dislike slightly), 6 (dislike) and approaches can be used to calculate the shelf life of sweet corn. The acceleration factor for the TSS degradation at null approach, it was estimated that if the sweet corn were stored at temperature of 30, 25, 20, 15, 10 and 5°C, the shelf temperatures, the shelf life of sweet corn would be 3.7, 4.5, 5.6, 6.8, 8.4, and 10.3 days. In conclusion, the shelf life predictions of sweet corn were valid well with the experimental results. Keywords: Sweet corn, shelf life, total soluble solid ABSTRAKUmur simpan jagung manis relatif singkat apalagi kalau disimpan pada suhu ruang di negara-negara tropis (28-32°C). Kerusakan jagung manis dapat diindikasikan dengan penurunan kandungan gulanya. Penelitian ini bertujuan untuk menduga umur simpan jagung manis berdasarkan reaksi penurunan kandungan total padatan terlarutnya (TPT) dengan pendekatan model Arrhenius. Jagung manis segar yang baru siap panen segera disimpan selama 10 hari pada 3 kombinasi suhu yaitu 5, 15 dan 28°C. Setiap hari dilakukan analisis kandungan TPT dengan . Uji organoleptik dilakukan dengan skala hedonik 1-7. Proses pengamatan dihentikan apabila responden telah memberikan nilai 5 (agak tidak suka), 6 (tidak suka) dan 7 (sangat tidak suka). Pendekatan model Arrhenius dilakukan dengan dua persamaan yaitu persamaan orde 0 dan orde 1. Hasil analisis menunjukkan bahwa kedua persamaan tersebut dapat dipergunakan untuk menduga umur simpan jagung. Nilai faktor percepatan reaksi penurunan mutu (Q) untuk persamaan orde 0 adalah 1,49, sedangkan nilai Q10 untuk persamaan orde 1 adalah 1,51. Dengan menggunakan pendekatan orde 0, penyimpanan jagung manis pada suhu 30, 25, 20,15, 10 dan 5°C akan berpengaruh kepada umur simpan jagung manis menjadi 3,7, 4,5, 5,5, 6,7, 8,2, dan 10 hari. Sedangkan dengan pendekatan orde 1, penyimpanan jagung manis pada suhu yang sama akan berpengaruh kepada umur simpan jagung manis menjadi 3,7, 4,5, 5,6, 6,8, 8,4, dan 10,3 hari. Dapat ditarik kesimpulan bahwa hasil dugaan tersebut sangat valid dengan hasil observasi.Kata kunci: Jagung manis, umur simpan, total padatan terlarut

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

scholarly journals Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 34-44
Author(s):  
I.F. Bolarinwa ◽  
T.E. Aruna ◽  
A.O. Abioye ◽  
O.E. Adelakun
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Total Solid ◽  
Total Coliform ◽  
Viable Count ◽  
Total Soluble Solid ◽  
Soluble Solid ◽  
Microbial Stability ◽  
Total Yeast

Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratable acidity (TTA) of the juice samples decreases (0.39-0.19%) with increasing amount of pawpaw puree in the juice blends. Total yeast and total coliform were not detected in the juice samples, however, the juice had low (1 × 105 - 1.5 × 105 log10 cfu/ml) total viable count. Cashew-pawpaw juice blend prepared from 50% raw cashew juice and pawpaw puree was highly rated in terms of taste, colour, flavor and overall acceptance. In conclusion, acceptable low acid juice that is also rich in ascorbic acid can be produced from blend of raw cashew and pawpaw puree. Keywords: Cashew juice; Pawpaw puree; Physicochemical properties; Steamed cashew; Vitamin C.

scholarly journals Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1775
Author(s):  
Marta Castrica ◽  
Radmila Pavlovic ◽  
Claudia M. Balzaretti ◽  
Giulio Curone ◽  
Gabriele Brecchia ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Salmo Salar ◽  
High Pressure Processing ◽  
Point Of View ◽  
Fresh Fish ◽  
Pleuronectes Platessa ◽  
Psychrotrophic Bacteria ◽  
Fish Fillets ◽  
Physico Chemical

High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (Salmo salar and Pleuronectes platessa). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (Enterobacteriaceae, Pseudomonas spp., mesophilic and psychrotrophic bacteria) and sensory traits were evaluated at different days of refrigerated storage. From the results obtained, it is possible to state that the high pressure significantly (p ≤ 0.05) reduced microbial growth for each investigated microorganism. Regarding the colorimetric coordinates, no remarkable effects on a* and b* indices were found, while a significant effect (p = 0.01) was observed on the colorimetric index L*, making the HP-treated samples lighter than their respective controls. The sensory analysis showed that for the odor attribute, the HP treatment seems to have had a stabilizing action during shelf-life. Moreover, the treated samples obtained a better score than the respective controls (p ≤ 0.05). With regards to texture and appearance attributes, the treatment seems to have had a significant (p ≤ 0.05) effect, making the treated samples more compact and opaque than controls, therefore resulting in the loss of the characteristics of raw fish for the treated samples. Moreover, from a chemical point of view, HP treatment prevents the development of volatile sulfides and delays the formation of histamine (p ≤ 0.05). Very interestingly, the metabolomic approach revealed novel dipeptide markers for the HP procedure.

scholarly journals Effectiveness of CaCl2 treatment on quality attributes of banana fruit during storage

2021 ◽  
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Ascorbic Acid ◽  
Superoxide Dismutase ◽  
Ambient Temperature ◽  
Radical Scavenging ◽  
Quality Attributes ◽  
Total Soluble Solid ◽  
Banana Fruit ◽  
Flavonoid Content ◽  
Soluble Solid ◽  
Cacl2 Treatment

Banana is a delicious fruit with excellent nutrient components beneficial for human health. In postharvest, banana fruit is quickly ripe within few days at ambient temperature condition and its quality is seriously degraded afterwards. Extension of its stability during storage and distribution is very necessary to enhance its economic value. This research evaluated the effectiveness of CaCl2 treatment on the physicochemical quality attributes, phyto-chemical and antioxidant activities, and potential enzymes of banana fruit during storage. Banana fruits were dipped in 3% CaCl2 solution for 5 min before draining on racks for 30 min at ambient temperature to remove excess calcium chloride solution. Another banana group is dipped in clean water, leaved on racks for 30 min as the control. Both these fruit groups were then stored at 4±0.5oC with 85-90% relative humidity for 28 days. In 7 day-interval, each group is taken to verify quality attributes such as decay index, firmness, extractable juice recovery, ascorbic acid, carotenoid, total soluble solid, phenolic content, total flavonoid content, DPPH radical scavenging rate, H2O2 content, catalase (CAT) activity, superoxide dismutase (SOD) activity of banana fruit during storage. Our findings demonstrated that CaCl2 exerted a positive influence in limiting decay (2.24±0.11 mark); slowing down texture firmness reduction (7.25±0.10 N); enhancing the extractable juice recovery (85.49±1.12%); controlling ascorbic acid (12.79±0.13 mg/100 g), total soluble solid (16.40±0.13 oBrix), phenolic retention (161.35±1.19 mg GAE/100 g), flavonoid content (64.41±0.25 mg QE/100 g) and H2O2 accumulation (20.09±0.10 µmol/g); improving carotenoid (21.83±0.13 µg/100 g), catalase (15.28±0.12 U/g), superoxide dismutase activity (5.60±0.10 U/g), antioxidant capacity of banana fruit (46.20±0.15%) during chilling storage. CaCl2 treatment would be an effective approach to extend shelf life of banana fruit in commercial distribution.

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.

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