scholarly journals Effects of Chlorella sp. Additions on the Changes of Visceral Mass and Proximate Contents of Shellfish

2019 ◽  
Vol 7 (2) ◽  
pp. 79
Author(s):  
Clara Dhisa Sumunaring Ratna ◽  
Trijoko Trijoko
Keyword(s):  
Color Change ◽  
Food Preferences ◽  
Nutrient Content ◽  
Northern Coast ◽  
Visceral Mass ◽  
Color Changes ◽  
Chlorella Sp ◽  
Good Taste ◽  
High Nutrient

Shellfish, called as kerang in Indonesia, contains animal protein that’s popular, making it as and important fisheries and marine commodity. Supported by the good taste and high nutrient content in it. Paphia undulata or Kerang  Batik, Peryglipta reticulata or Kerang Kemiri, Meretrix meretrix or Kerang Tahu, and Codakia tigerina or Kerang Madu, are consumption shells from northern coast of Java. To improve the quality of shellfish, Chlorella added as shellfish food preferences. It supported by the high nutrient content in Chlorella sp. Shellfish kept for 15 days in a basket with a sand substrate and drainage from sea. Therefore, the water quality had been controlled for the changed of salinity and water temperature. Parameters used to see the improvement shellfish quality is the color changes on visceral mass and the changes of proximate content (moisture, protein, fat, carbohydrate and ash). This study proves the color changes on visceral mass and proximate content. The color change occurs on the visceral mass and the gills. The changes of viscerall mass occurs on kerang batik from white greyish to yellow while the more clearly gills occurs on kerang madu and kemiri. Meanwhile, the change of proximate shown by the increasing of protein and moisture on all the spesies while on the otherside the decreasing of carbohydrate and ash, but the increasing of fat only occurs on kerang batik and kerang madu. The higher proximate changes occur on kerang madu, where the ammount of moisture at 71,43 ± 0,03 %, the protein at 16,55 ± 0,02 %, the fat at 1,35 ± 0,04 %, the carbohydrate at 2,9 ± 0,03 %, and the ash at 8,09 ± 0,04 %. The conclusion of this research are kerang madu has the higher positive influences by addition of Chlorella, shown by the increasing of proximate contents and the clearly of gills. Keywords : addision of Chlorella sp., changes of visceral mass, proximate, shellfish

scholarly journals PENGARUH RESIN TERHADAP PERUBAHAN WARNA PADA CAT TEMBOK

2019 ◽  
Vol 5 (2) ◽  
pp. 132
Author(s):  
Nurlela Nurlela ◽  
Risnawati Risnawati
Keyword(s):  
Film Thickness ◽  
Vinyl Acetate ◽  
Polyvinyl Acetate ◽  
Color Change ◽  
Color Difference ◽  
Background Color ◽  
Color Changes ◽  
Synthetic Resins ◽  
Color Background

The Influence of Resin against the Change of Color on the Wall PaintThe quality of the paint is determined by the resin used. Synthetic resins for polymer paints are made by combining several monomers to achieve various characteristics. The incorporation of some monomers such as polyvinyl acetate resin, acrylic vinyl resin and acrylic styrene resin which act as a binder can affect the quality of the paint especially the color change. The purpose of this study is to find the color changes that occur on the wall paint by using Poly Styrene Acrylic , Poly Vinyl Acetate and Poly Vinyl Acrylic. From the results of the measurement of color difference, significant color change occurs in the Poly Vinyl Acetate (PVAc) + Poly Vinyl Acrylic (PVA) and Poly Styrene Acrylic (PSA). The results of the quality test of the three resins based on pH test, scrub test and viscosity test, PSA has better quality compared to PVA + PVAc and PVA resin. From the color difference measurement test, some things need to be considered, are temperature, film thickness, substrate color/background color and measurement conditions (measured in wet sample/in plate/dry surface) and test on resin added additive according to the type of each resin.Keywords: Paint, Resin, Color Changes, Poly Vinyl Acetate, Poly Styrene.ABSTRAK Kualitas dari cat sangat ditentukan oleh resin yang digunakan. Resin sintetis untuk cat berupa polimer yang dibuat dengan menggabung beberapa monomer untuk mencapai berbagai karakteristik. Penggabungan dari beberapa monomer seperti resin poli vinil asetat, resin vinil akrilik dan resin stirena akrilik yang berfungsi sebagai pengikat mampu mempengaruhi kualitas cat terutama dari perubahan warna. Tujuan dari penelitian ini adalah untuk mengetahui perubahan warna yang terjadi pada cat tembok dengan menggunakan Poli Stirena Akrilik, Poli Vinil asetat dan Poli Vinil Akrilik. Dari hasil pengukuran perbedaan warna, perubahan warna cukup signifikan terjadi pada resin Poli vinil Asetat (PVAc) + Poli Vinil Akrilik (PVA) dan resin  Poli Stirena Akrilik (PSA). Hasil uji Kualitas cat dari ketiga resin berdasarkan uji pH, uji scrub dan uji viscositas, PSA memiliki kualitas yang lebih baik dibandingkan dengan resin PVA+PVAc dan PVA. Dari pengujian pengukuran perbedaan warna, beberapa hal yang perlu di perhatikan, yaitu suhu, film thickness, warna substrat/background color dan kondisi pengukuran (diukur dalam keadaan wet sample/dalam bentuk plate/dry surface) dan pengujian terhadap resin yang ditambahkan zat aditif yang sesuai dengan tipe masing-masing resin tersebut.Kata Kunci: Cat, Resin, Perubahan Warna, Poli Vinil, Poli Stirena.

scholarly journals Changes of quality of rennets during storing

2012 ◽  
Vol 60 (6) ◽  
pp. 189-196
Author(s):  
Monika Kozelková ◽  
Miroslav Jůzl ◽  
Táňa Lužová ◽  
Květoslava Šustová ◽  
Aneta Bubeníčková
Keyword(s):  
Near Infrared ◽  
Color Change ◽  
Coagulation Time ◽  
Time Activity ◽  
Spectrophotometric Methods ◽  
Color Changes ◽  
Rennet Coagulation ◽  
Total Color Change ◽  
Instrumental Methods

This work deals about evaluation of qualitative parameters of rennets. During the six months storing of rennets were determined following qualitative parameters: pH, rennet coagulation time, activity (strange) of rennet and dose of rennet, and finally were used instrumental methods: Near infrared spectroscopy (NIR) for recognizing age of rennets and spectrophotometric methods of determining the color of rennets. The theory found in the references suggests, that the activity of rennet should decrease by an average of 1–2 % per month, but the results are showing, that are changing quality of rennets namely mostly activity (strange) of rennet, which was decreased by 33% per half year. In analysis of color of rennets weren’t observed major changes by the whole group. Some statistical differences were detected in the partial values L*a*b*, most advantageous were evaluation by rennet total color change during storage, which were higher than noticeable change in four samples. The least color changes (P > 0.05) were observed in microbial rennets, with no values observed (ΔEab < 2) that can be recognized even by the human eye when subjected to parallel comparison. It was found that the NIR analysis can be used to recognizing of rennets, which are different ages.

scholarly journals Uji Daya Terima Dan Analisis Protein Es Krim Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera)

2021 ◽  
Vol 13 (2) ◽  
pp. 86-97
Author(s):  
Marsuki Syam ◽  
Fitri Wahyuni ◽  
Icha Dian Nurcahyani
Keyword(s):  
Protein Content ◽  
Moringa Oleifera ◽  
Ice Cream ◽  
Nutrient Content ◽  
Group Design ◽  
A Value ◽  
Good Taste ◽  
High Nutrient ◽  
The Media ◽  
Macro Nutrients

Moringa is a type of functional food that contains many nutrients both macro nutrients and micronutrients that have been widely used in combating malnutrition in children and efforts to improve the immune system in many developing countries. Ice cream is the most popular food in the world and is very popular by all circles of society because of its good taste, soft texture and high nutrient content and can be one of the media in nutritional improvement.  To know the acceptability and analysis of the protein content of ice cream with the addition of moringa leaf flour. This type of research is experimental research with posttest design one shot group design that is done adding moringa leaf flour to the manufacture of ice cream with some concentration.Research shows that panelists' acceptability to color aspects, aroma, texture, and aspects of taste and weighting value, the best formulation of ice cream with the addition of moringa leaf flour is F1 compared to F2, F3, and F4, ie with a value of F1 52.86, F2 42.86, F3 42.01, F4 33.29, although when compared to F0 (ice cream krontrol) the value is lower ie , 54,65. The results of protein analysis Ice cream with the addition of moringa leaf flour increased from 3.3% to 4.1% this occurred after the addition of moringa leaf flour 5%. from the results of the study of acceptability to aspects of color, aroma, texture, and taste obtained the best formulation of ice cream with the addition of moringa leaf flour that is F1 compared to F2, F3, and F4, namely with a value of F1 52.86, F2 42.86, F3 42.01, F4 33.29, although when compared to F0 (ice cream control) the value is lower that is, 54.65. There is an increase in the protein content of ice cream with the addition of moringa leaf flour 10 g which is 0.0888 g, compared to without the addition of moringa leaf flour or 0 g of 0.0686g. ABSTRAK Kelor merupakan jenis pangan fungsional yang mengandung banyak zat gizi baik zat gizi makro maupun zat gizi mikro yang telah banyak digunakan dalam memerangi kekurangan gizi pada anak-anak dan upaya untuk meningkatkan sistem kekebalan tubuh dibanyak negara berkembang. Es krim merupakan makanan yang paling populer di dunia dan sangat digemari oleh semua kalangan masyarakat dikarenakan rasanya yang enak, teksturnya yang lembut dan mengandung zat gizi yang tinggi dan dapat menjadi salah satu media dalam perbaikan gizi.  Untuk mengetahui daya terima dan analisis kandungan protein es krim dengan penambahan tepung daun kelor. Jenis penelitian ini adalah penelitian eksperimental dengan desain posttest one shot group desain yakni dilakukan menambahkan tepung daun kelor pada pembuatan es krim dengan beberapa konsentrasi. Penelitian menunjukkan bahwa daya terima panelis terhadap aspek warna, aroma, tekstur, dan aspek rasa dan hasil pembobotan nilai, formulasi terbaik es krim dengan penambahan tepung daun kelor yaitu F1 dibandingkan dengan F2, F3, dan F4, yakni dengan nilai F1 52,86, F2 42,86, F3 42,01, F4 33,29, meskipun jika dibandingkan dengan F0 (es krim krontrol) nilainya lebih rendah yakni, 54,65. Hasil analisis protein Es krim dengan penambahan tepung daun kelor meningkat dari 3,3% menjadi 4,1% hal ini terjadi setelah penambahan tepung daun kelor 5%. dari hasil penelitian daya terima terhadap aspek warna, aroma, tekstur, dan rasa diperoleh hasil formulasi terbaik es krim dengan penambahan tepung daun kelor yaitu F1 dibandingkan dengan F2, F3, dan F4, yakni dengan nilai F1 52,86, F2 42,86, F3 42,01, F4 33,29, meskipun jika dibandingkan dengan F0 (es krim kontrol) nilainya lebih rendah yakni, 54,65. Terdapat peningkatan kandungan protein es krim dengan penambahan tepung daun kelor 10 g yaitu 0,0888 g, dibandingkan dengan tanpa penambahan tepung daun kelor atau 0 g yaitu 0,0686 g.

scholarly journals Responses of Apples to Postharvest Jasmonate Treatments

1998 ◽  
Vol 123 (3) ◽  
pp. 421-425 ◽  
Author(s):  
Xuetong Fan ◽  
James P. Mattheis ◽  
John K. Fellman
Keyword(s):  
Color Change ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Maximum Effect ◽  
Minimum Concentration ◽  
Color Changes ◽  
Promotive Effect ◽  
Solids Content

The effect of exogenous methyl jasmonate (MJ) and jasmonic acid (JA) compared with the effect of ethephon on surface color and quality of `Golden Delicious' and `Fuji' apples (Malus ×domestica Borkh.) was studied. Treatments were applied by dipping fruit in water solutions of JA, MJ, or ethephon or by exposing fruit to MJ vapors. Response to MJ vapor treatment depended on fruit developmental stage, with the maximum effect occurring as fruit began to produce ethylene. MJ promoted color changes more effectively than JA. The promotive effect of JA increased with JA concentration. A minimum concentration of 0.1 mmol·L-1 JA was needed to promote significant color change within 15 d at 20 °C. JA at 1 or 10 mmol·L-1 promoted color change more effectively than 0.35 or 3.5 mmol·L-1 ethephon. The magnitude of JA-promoted responses decreased at lower temperatures. Treatments with 10 mmol·L-1 JA or 3.5 mmol·L-1 ethephon were phytotoxic. Treatments using JA at 1 or 10 mmol·L-1 in water promoted loss of fruit titratable acidity compared to controls. Firmness and soluble solids content were relatively unresponsive to JA treatments. Based on these results, using JA and MJ to promote degreening of apple fruit with minimal loss of other quality attributes appears feasible.

scholarly journals Optimalisasi Waktu Pengomposan dan Kualitas Pupuk Kandang dari Kotoran Kambing dan Debu Sabut Kelapa dengan Bioaktivator PROMI dan Orgadec

2017 ◽  
Vol 35 (1) ◽  
pp. 136
Author(s):  
Linda Trivana ◽  
Adhitya Yudha Pradhana
Keyword(s):  
Organic Fertilizer ◽  
Nutrient Content ◽  
Optimal Time ◽  
High Potassium ◽  
Organic C ◽  
High Nutrient ◽  
Coir Dust ◽  
Coconut Coir ◽  
Goat Manure

Animal manures can be used as organic fertilizer because the high nutrient content such as nitrogen (N), phosphorus (P), and potassium (K). The nutrients are needed by plants and soil for fertility. One of the animal manuresthat can be used for organic fertilizer is goat manure. Goat manure is used as organic fertilizer it contains relatively more balanced nutrients than other natural fertilizer. In addition, the goat manure is mixed with the goat urine that alsocontains high nutrients. Coconut coir dust contains high potassium so that the addition of coconut coir dust in organic fertilizer will increase the potassium content (K) in organic fertilizer. The purpose of this research was to find out theinfluence of effective Orgadec and PROMI bioactivators on the optimal time of composting and the quality of the organic fertilizer. The organic fertilizer was analyzed to determine the content of N, P, K, organic-C, C/N ratio, watercontent, and pH. The result of analysis is compared with SNI 19-7030-2004. Organic fertilizer analysis was conducted on day 0, 10, 20, 30, 40, and 50. The result of the organic fertilizer analysis with Orgadec bio-activator more effectiveand faster on the decomposition organic matter in the compost compared PROMI (<20 days). The quality of organic fertilizer with Orgadec bioactivator on day 10 and 20, while organic fertilizer with PROMI on day 20, 30, 40, and 50days was in accordance with the quality stated in SNI 19-7030-2004 (C/N ratio, levels of N, P, K, water, and organic-C).

scholarly journals Performance Improvement of Fruit Ripeness Smart Label Based On Ammonium Molibdat Color Indicators

2020 ◽  
Vol 3 (2) ◽  
pp. 48-57
Author(s):  
Ade Iskandar ◽  
Indah Yuliasih ◽  
Endang Warsiki
Keyword(s):  
Color Change ◽  
Ammonium Molybdate ◽  
Indicator Solution ◽  
Color Changes ◽  
Time Period ◽  
Pre Treatment ◽  
Smart Label ◽  
Bubble Trapping ◽  
Color Indicator

Research in fruit ripeness indicator is still experiencing especially due to major difficulties of several fruits with no color changes in its skin when it is ripen. From the previous research, there was found that ammonium molybdate [(NH4) 6Mo7O24.4H2O] embedded in the polymer matrix could be used as an indicator label to detect the ripeness of climacteric fruits base on the color change from yellow to blue and then green. However, the performance label still needs to be developed further. The surface of the label was still poor due to air or bubble trapping inside the film. It was found that mixing H2O2 and molydate agent produced air or bubble thus in this research, a pre-treatment of film solution was done to chase away the air by storing and vacuuming the solution in cold temperature and time period of storage. A variety of film drying method was also carried out to find the best temperature of the oven to produce smooth surface of the film. The sensitivity of the label to ethylene gas was improved by adding more agent solution into the film. The best form of smart labels was produced using an oven at 40°C for 18 hours. The label composition was 100 mL distilled water, 3.5 g PVOH, 2 mL glycerol, and a color indicator solution (ammonium molybdate and hydrogen peroxide ratio of 1:10) at 4 mL. The molydate solution had to be stored for 3 days in temperature of 7oC before used. The label sensitivity was improved as low as 100 ppm of pure ethylene gas. Label application in a pack of avocados showed a relationship between label color changes and fruit quality degradation. The value of hue label on days 0 to 6 changed from yellow to greenish yellow, while on the 7th to the 10th day the color of the label was still in the same color as the day of 6th. Decreasing the quality of fruit during storage can be seen from the increase in the percentage of weight loss and hardness of fruit texture.

scholarly journals Nutritional Characteristics of Biochar from Pineapple Leaf Residue and Sago Waste

2020 ◽  
Vol 28 (S2) ◽  
Author(s):  
Norshidawatie Bohari ◽  
Hasmah Mohidin ◽  
Juferi Idris ◽  
Yoshito Andou ◽  
Sulaiman Man ◽  
...  
Keyword(s):  
Low Temperature ◽  
Agricultural Soils ◽  
Soil Nutrient ◽  
Nutrient Content ◽  
Mineral Contents ◽  
Nutritional Characteristics ◽  
High Nutrient ◽  
Leaf Residue ◽  
Sago Waste

Biochar produced from biomass with high nutrient content is essential for improving the quality of agricultural soils. An abundance of biomass is converted into biochar with high nutrient content, but studies on the conversion of pineapple and sago waste into biochar are still limited. This research aimed to produce biochar from pineapple leaf (PLB), sago bark (SBB), and sago pith (SPB) through the carbonization process with low temperature. The samples were carbonized using a laboratory electric oven at a low temperature of 350°C. The raw biomass and biochar produced were then subjected to elemental analysis and characterization. The mineral contents of carbonized biochar such as K, N, S, Mg, and Ca increased from those of the feedstock concentrations. For PLP, K element increased 24-fold from 2.44 ± 0.73% to 48.32 ± 9.92%, while N element increased from 6.13 ± 2.39% to 8.33 ± 5.34%. However, for both SBB and SPB, N and K nutrients increased by 2-fold. The study reveals that pineapple leaf biochar has the potentials to be used as an alternative soil amendment to elevate soil nutrient and quality.

scholarly journals Influence of Different Pigment Incorporation Methods on Color, Dimensional Stability, and Detail Reproduction of Silicones

2019 ◽  
Vol 13 (03) ◽  
pp. 399-404 ◽  
Author(s):  
Adhara Smith Nobrega ◽  
Estefania Marrega Malavazi ◽  
Clóvis Lamartine de Moraes Melo Neto ◽  
Isabela Caroline de Sousa Ervolino ◽  
Lisiane Cristina Bannwart ◽  
...  
Keyword(s):  
Conventional Method ◽  
Dimensional Stability ◽  
Quantitative Data ◽  
Color Change ◽  
Color Changes ◽  
Tukey Test ◽  
Aging Period ◽  
Mechanical Methods ◽  
Level Of Significance

Abstract Objective To analyze the influence of three pigment incorporation methods on color change, dimensional stability, and detail reproduction of the MDX4–4210 and A-2186 silicones. Materials and Methods The A-2186 and MDX4–4210 silicones were used for preparation of samples, with the incorporation of bronze, black and pink pigments, usingconventional, mechanical, and industrial incorporation methods. Samples were submitted to the initial readings of color (n = 10; 22-mm diameter × 2-mm thickness), detail reproduction, and dimensional stability (n = 10; 30-mm diameter × 3-mm thickness). Readings were also taken at the end of 252, 504 and 1,008 hours of aging cycles. Results Quantitative data were evaluated by ANOVA and Tukey test, with a level of significance of 5%. The mechanical and industrial methods caused smaller color changes of all samples compared with the conventional method (p < 0.05). In most cases, the mechanical and industrial methods caused less samples’ contraction than the conventional method after aging (p < 0.05). The color change values increased progressively in each aging period for all samples (p < 0.05). The contraction values increased progressively in each aging period for all samples (p < 0.05). In the qualitative analysis of detail reproduction, all samples presented full reproduction of the three grooves, with accurate angles, initially and after the aging periods. Conclusions The industrial and mechanical methods showed the best results for color and dimensional stability. Despite the statistical differences, all pigment incorporation methods generated acceptable dimensional and color changes of the MDX4-4210 and A-2186 silicones, regardless of the pigment and aging. In addition, the detail reproduction was satisfactory after aging periods in all cases of this study, showing the excellent quality of the A-2186 and MDX4–4210 silicones.

scholarly journals DAMPAK PEMBERIAN TEPUNG ECENG GONDOK (Eichhornia crassipes) DALAM PAKAN BUATAN BAGI PERUBAHAN WARNA DAN KELANGSUNGAN HIDUP IKAN MAS KOKI (Carassius auratus)

2017 ◽  
Vol 2 (2) ◽  
pp. 72
Author(s):  
Syahrizal Syahrizal ◽  
Muarofah Ghofur ◽  
Ardi Aljumrada
Keyword(s):  
Water Hyacinth ◽  
Carassius Auratus ◽  
Eichhornia Crassipes ◽  
Fish Community ◽  
Color Change ◽  
Genetic Material ◽  
Ornamental Fish ◽  
Color Changes ◽  
Color Quality

Efforts to improve the quality of ornamental fish other than manipulate its genetic material we can add supplements at pakannya containing pigments or dyes, so that it can increase the brilliance of the color quality of ornamental fish. One type of fish community of interest is a carp of the chef because of the prominence of the shape and colour of its body. The method of research done using Random Design is complete with 3 replicates IE A = without adding flour water hyacinth (control), B = addition of flour water hyacinth 100 g/Kg Feed, C = Artificial addition of flour 200 hyacinth g/Kg Feed Artificial and D = addition of flour water hyacinth 300 g/Kg Feed. From the results of research that has been done is obtained that addition of carotenoids that are derived from the flour water hyacinth (Eichhornia crassipes) on artificial feed gives influence on color change and the growth of Goldfish chef. Color change obtained for each treatment is A Treatment: 0.41, 1.18, B: C: and D: 1.34 1.65. The highest color changes occur in the treatment of D of 1.65. The absolute weights of the CARP growth chef every treatment is A: 29.31, B: 30.10, C: and D: 28.64 28.07 and highest in treatment B of 30.10 grams and the survival rate of 100%.Keywords : Water hyacinth, artificial feeding, carp cooksUsaha untuk meningkatkan kualitas dari ikan hias selain dari memanipulasi genetiknya kita dapat menambahkan bahan suplemen pada pakannya yang mengandung pigmen atau pewarna, sehingga dapat meningkatkan kecemerlangan kualitas warna ikan hias tersebut. Salah satu jenis ikan hias yang diminati masyarakat adalah ikan mas koki karena keunggulan bentuk dan warna tubuhnya. Metode penelitian yang dilakukan adalah menggunakan Rancangan Acak Lengkap dengan 3 ulangan yaitu A = tanpa penambahan tepung eceng gondok (kontrol),  B = Penambahan tepung eceng gondok 100 gram/Kg Pakan Buatan, C = Penambahan tepung eceng gondok 200 gram/Kg Pakan Buatan dan D = Penambahan tepung eceng gondok 300 gram/Kg Pakan Buatan. Dari hasil penelitian yang telah dilakukan didapatkan bahwa penambahan karotenoid yang berasal dari tepung eceng gondok (Eichhornia crassipes) pada pakan buatan memberikan pengaruh terhadap perubahan warna dan pertumbuhan ikan mas koki. Perubahan warna yang didapat tiap perlakuan adalah Perlakuan A : 0,41, B : 1,18, C : 1,34 dan D : 1,65. Perubahan warna tertinggi terdapat di perlakuan D sebesar 1,65. Pertumbuhan bobot mutlak ikan mas koki setiap perlakuan adalah A : 29,31, B : 30.10, C : 28,64, dan D :28,07 dan tertinggi di perlakuan B sebesar 30,10 gram dan tingkat kelangsungan hidup sebesar 100%.Kata Kunci : Enceng gondok, pakan buatan, ikan mas koki

scholarly journals QUALITY AND SAFETY OF FRESH FRUITS

2019 ◽  
pp. 36-41
Author(s):  
E. A. Cherniazova ◽  
A. A. Efremova ◽  
N. I. Naumova
Keyword(s):  
Customer Service ◽  
Nutritional Value ◽  
Nutrient Content ◽  
Retail Trade ◽  
Quality And Safety ◽  
Lead And Cadmium ◽  
High Nutrient ◽  
Bright Color ◽  
High Concentrations

Plum fruits have harmonious taste qualities and valuable biochemical composition. Plum is characterized by a low content of vitamin C, but in combination with high concentrations of phenolic compounds, is of great value as a source of antioxidants. The problem of improving the quality and ensuring the safety of food products is not only relevant, but is also one of the most important economic problems at the present stage. The aim of the research was to study the quality and safety of fresh plums sold in retail trade. It has been established that in the stores of the retail trade network «Dixi» (Chelyabinsk city) fresh plums are being realized, not only satisfying the requirements of the quality of the current regulatory documents, but also products belonging to a category such as «waste». Excellent organoleptic indicators (attractive appearance, bright color scale) of the studied products were not always consistent with high nutritional value. Thus, benign fractions of the Hungarian and Renclaw plums had the most acceptable taste characteristics and high nutrient content, but due to the content of rotten fruits in the overall product sample, they should not be in free implementation. The highest commodity grade of plum mirabel established during the quality assessment did not guarantee its high nutritional value. The content in the Renclod plums and the mirabel of toxic elements (lead and cadmium) was significantly lower than the level found in the fruits of Chinese plum and Hungarian. The need for additional pre-sales preparation and sorting of the fruits of the Hungarian and Rencloid plums is identified, which will allow to increase not only the quality and safety of products, the culture of customer service, but also to extend the shelf life of commodity lots of fresh plums in general.

Sign in / Sign up

Export Citation Format

Share Document