scholarly journals Influence of harvest date and storage conditions on the content of chlorophyll pigments in pear peels

2012 ◽  
Vol 24 (1) ◽  
pp. 91-95 ◽  
Author(s):  
Jan Błaszczyk
Keyword(s):  
Shelf Life ◽  
Chlorophyll A ◽  
Significant Influence ◽  
Storage Time ◽  
Storage Conditions ◽  
Harvest Date ◽  
Controlled Atmosphere ◽  
Chlorophyll Pigments ◽  
Controlled Atmospheres ◽  
And Storage

Influence of harvest date and storage conditions on the content of chlorophyll pigments in pear peelsDuring each season, pears were harvested on three dates at four-day intervals. The fruit was stored for 150 days in temperatures of 0-0.5°C in common cold storage (NA - normal atmosphere) and also in controlled atmospheres (CA) of different gaseous content: 0.8% CO2+ 2% O2, 2% CO2+ 2% O2and 3% CO2+ 3% O2. After removing the pears from storage they were additionally stored for seven days in a temperature of 17°C - simulated shelf life. The content of chlorophyll pigments (chlorophyll a + b) was determined after each harvest date, storage time and simulated shelf life. Based on the results, I concluded that the a + b chlorophyll content in the peel of both pear cultivars significantly decreased along with the subsequent harvest date. In addition, the storage conditions had a significant influence on the studied factor. Compared to the normal atmosphere, the controlled atmosphere conditions were more efficient in slowing the yellowing of the fruit due to reduced chlorophyll degradation. The atmosphere consisting of 3% CO2+ 3% O2or 2% CO2+ 2% O2was more favourable for the higher content of chlorophyll a + b in the peel of ‘Conference’ pears than 0.8% CO2+ 2% O2. In the case of ‘Concorde’ pears, the influence of particular compositions of CA on the content of chlorophyll a + b changed over the years.

scholarly journals Harvest Date Effect on Yield and Controlled-atmosphere Storability of Short-day Onions

HortScience ◽  
2004 ◽  
Vol 39 (7) ◽  
pp. 1623-1629 ◽  
Author(s):  
George E. Boyhan ◽  
Albert C. Purvis ◽  
William C. Hurst ◽  
Reid L. Torrance ◽  
J. Thad Paulk
Keyword(s):  
Storage Conditions ◽  
Linear Increase ◽  
Harvest Date ◽  
Controlled Atmosphere ◽  
Degree Days ◽  
Short Day ◽  
Harvest Dates ◽  
Effect On Yield ◽  
And Storage ◽  
Specific Number

This study was undertaken to evaluate the effect of harvest date on yield and storage of short-day onions in controlled-atmosphere (CA) storage conditions. In general, harvest yields increased with later harvest dates. Yields of jumbo (>7.6 cm) onions primarily showed a quadratic or cubic response to harvest date, first increasing and then showing diminished or reduced marginal yields. Medium (>5.1 to ≤7.6 cm) onions generally showed diminished yield with later harvests as jumbos increased. Neither days from transplanting to harvest nor calculated degree days were reliable at predicting harvest date for a particular cultivar. Cultivars (early, midseason, and late maturing) performed consistently within their harvest class compared to other cultivars for a specific year, but could not be used to accurately predict a specific number of days to harvest over all years. Only three of the eight statistical assessments of percent marketable onions after CA storage were significant with two showing a linear increase with later harvest date and one showing a cubic trend, first increasing, then decreasing, and finally increasing again based on harvest date.

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

scholarly journals Development of bio-yoghurt chewable tablet: a review

2019 ◽  
Vol 50 (3) ◽  
pp. 539-553 ◽  
Author(s):  
Yong Lin Chan ◽  
Nurul Aini Jamalullail ◽  
Chin Ping Tan ◽  
Mohd Yazid Abdul Manap ◽  
O.M. Lai
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Growth Potential ◽  
Heat Sensitivity ◽  
Chewable Tablet ◽  
Content Type ◽  
Heavy Weight ◽  
Food Standard ◽  
The World ◽  
And Storage

Purpose This paper aims to discuss the limitations surrounding the yoghurt industry and challenges to producing a bio-yoghurt tablet. The paper looks into challenge facing the yoghurt industry, such as manufacturing and distribution, its short shelf life, heat-sensitivity and relatively heavy weight. It further looks into the selection of strains, excipients and storage conditions with special consideration towards maintaining the viability of the probiotics inside bio-yoghurt tablets. The paper also discusses yoghurt standards and definitions across various countries and suggests a more uniform standard be embraced across countries for ease of categorization and production. Design/methodology/approach The paper is divided into a few major sections; each exploring various aspects of the yoghurt industry. Topics discussed include challenges in yoghurt production and storage; processes involved in bio-yoghurt tablet production, e.g. maximising viability, choice of excipients and more; market trends of yoghurt consumption and potential; and various food standards in countries around the world with a focus on yoghurt. Findings The review finds that yoghurt is a segment of the food industry with big growth potential. Most of the problems associated with yoghurt, i.e. poor shelf life, and heavy weight, can be circumvented by transforming it into a bio-yoghurt tablet. The paper further identifies food standard variations among different countries around the world which could impede yoghurt manufacture and acceptance. Originality/value This paper looks the various challenges surrounding the increased uptake of yoghurt, specifically in the Asian markets and suggests a viable option to overcome this problem, i.e. the use of a bio-yoghurt tablet. Should the worldwide bodies come together and agree to a universal standard involving yoghurt, the industry may see an even bigger expansion.

scholarly journals The effects of rapid chilling and storage conditions on the quality of Brigitta Blue cultivar highbush blueberries (Vaccinium corymbosum L.)

2014 ◽  
Vol 26 (2) ◽  
pp. 147-153 ◽  
Author(s):  
Karolina Kozos ◽  
Ireneusz Ochmian ◽  
Piotr Chełpiński
Keyword(s):  
Storage Conditions ◽  
Vaccinium Corymbosum ◽  
Fresh Fruit ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Cold Room ◽  
Highbush Blueberries ◽  
Atmosphere Storage ◽  
And Storage

ABSTRACT Controlled atmosphere storage allows for the long-term and short-term storage of fruit without a significant decrease in quality, resulting in a longer shelflife of fresh fruit. The Department of Horticulture at the West Pomeranian University of Technology in Szczecin conducted research on the effects of post-harvest precooling (3-4°C within two hours) and storage conditions (conventional cold room and controlled atmosphere storage) on fruit firmness, chemical composition, colour and weight loss. After six weeks of storage, it was found that the quality of fruit had declined. In comparison with fresh fruit, the harvest was found to have lost weight and darkened in colour. In addition, a decrease in firmness and the content of ascorbic acid and polyphenolic compounds was also observed. The fruits that were stored in a cold room with a controlled atmosphere and rapidly chilled immediately after harvest were the least affected. In addition, the research showed that there was a high correlation between the anthocyanin index and the polyphenol content in the fruits. To maintain the high quality of the fruit, the fruit must be very rapidly cooled soon after harvest and stored under optimal conditions - a cold room with a controlled atmosphere.

SUPERFICIAL SCALD IN JONAGOLD AS AFFECTED BY HARVEST DATE AND STORAGE CONDITIONS

1993 ◽  
pp. 245-250 ◽  
Author(s):  
M. A.G. Awad ◽  
A. Jager ◽  
F. P.M.M. Roelofs ◽  
A. Scholtens
Keyword(s):  
Storage Conditions ◽  
Harvest Date ◽  
Superficial Scald ◽  
And Storage

scholarly journals Effect of postharvest treatments on shelf life and quality of tomato

1970 ◽  
Vol 33 (4) ◽  
pp. 579-585 ◽  
Author(s):  
TAA Nasrin ◽  
MM Molla ◽  
M Alamgir Hossaen ◽  
MS Alam ◽  
L Yasmin
Keyword(s):  
Shelf Life ◽  
Substantial Reduction ◽  
Life Quality ◽  
Storage Conditions ◽  
Treatment Combination ◽  
Postharvest Treatments ◽  
Compositional Changes ◽  
And Storage ◽  
Effect Of Chlorine

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only. Key Words: Postharvest treatments, shelf-life, quality of tomato. doi: 10.3329/bjar.v33i4.2291 Bangladesh J. Agril. Res. 33(4) : 579-585, December 2008

Sign in / Sign up

Export Citation Format

Share Document