EFFECT OF TREATMENT WITH PREPARATIONS BASED ON 1-METHYLCYCLOPROPENE ON THE ORGANOLEPTIC AND BIOCHEMICAL PARAMETERS OF APPLES DURING STORAGE

2021 ◽  
Author(s):  
Г.А. КУПИН ◽  
Т.В. ПЕРШАКОВА ◽  
А.В. СВЕРДЛИЧЕНКО ◽  
С.М. ГОРЛОВ
Keyword(s):  
Biochemical Parameters ◽  
Control Sample ◽  
Storage Period ◽  
Additional Treatment ◽  
Ripening Period ◽  
Effect Of Treatment ◽  
The Cost ◽  
And Storage ◽  
Taste And Smell ◽  
Apple Fruits

Проблема обеспечения высокого качества продукции для оптимизации затрат на ее производство и хранение актуальна для производителей и переработчиков плодовых культур. Исследовано влияние обработки плодов яблок препаратами на основе 1-метилциклопропена на изменение органолептических и биохимических показателей продукции при хранении. Объектом исследования были яблоки сорта Айдаред, выращенные на территории Краснодарского края, урожая 2020 года. При подготовке к исследованию часть яблоневых насаждений в период созревания плодов обрабатывали препаратом «Румянец» на основе 1-метилциклопропена в течение 28 дней с интервалом между обработками в 7 дней. После съема часть плодов с обработанных и необработанных деревьев перед закладкой на хранение была однократно обработана 1-метилциклопропеном с концентрацией активного вещества 1,4%. Для закладки на хранение были составлены 4 образца: образец 1 – необработанные плоды яблок (контроль); 2 – яблоки, обработанные препаратом «Румянец» в период созревания; 3 – яблоки, обработанные 1-метилциклопропеном перед закладкой на хранение; 4 – яблоки, обработанные препаратом «Румянец» в период созревания и 1-метилциклопропеном при закладке на хранение. Образцы яблок хранили при температуре (2 ± 1)°С и относительной влажности воздуха 85% в течение 30 сут. Установлено, что наивысшую оценку по значимым органолептическим показателям – площадь окрашенной поверхности, основная и покровная окраска кожицы, вкус и запах получил образец яблок 2. Его биохимические показатели на момент окончания срока хранения были выше по сравнению с аналогичными показателями контрольного образца. Содержание витамина С в плодах на момент окончания хранения снизилось: в контрольном образце на 7,3%, в образце яблок, обработанных в период созревания препаратом на основе 1-метилциклопропена, – на 3,6%. Дополнительная обработка яблок препаратом 1-метилциклопропена при закладке на хранение способствовала снижению органолептических показателей качества яблок (образцы 3 и 4). The problem of ensuring high quality products to optimize the cost of its production and storage is relevant for producers and processors of fruit crops. The effect of processing apple fruits with preparations based on 1-methylcyclopropene on the changes in the organoleptic and biochemical parameters of the products during storage was studied. The object of the study was apples of the Aydared variety grown on the territory of the Krasnodar region, the harvest of 2020. In preparation for the study, a part of apple plantations during the fruit ripening period was treated with the preparation «Rumyanets» based on 1-methylcyclopropene for 28 days with an interval between treatments of 7 days. After fruit picking, part of the fruits from the treated and untreated trees were treated once with 1-methylcyclopropene with a concentration of the active substance of 1.4% before being stored. 4 samples were prepared for storage: sample 1 – unprocessed apple fruits (control); 2 – apples treated with the preparation «Rumyants» during the ripening period; 3 – apples treated with 1-methylcyclopropene before storage; 4 – apples treated with the preparation «Rumyants» during the ripening period and 1-methylcyclopropene before storage. Apple samples were stored at a temperature of (2 ± 1)°C and relative humidity of 85% for 30 days. It was found that the highest score for significant organoleptic parameters – the area of the painted surface, the main and cover color of the skin, taste and smell had the sample of apples 2. Its biochemical parameters at the end of the storage period were higher than those of the control sample. The content of vitamin C in fruits at the end of storage decreased: in the control sample by 7,3%, in the sample of apples treated during maturation with a preparation based on 1-methylcyclopropene – by 3,6%. Additional treatment of apples with 1-methylcyclopropene preparation before storage contributed to a decrease in the organoleptic quality indicators of apples (samples 3 and 4).

scholarly journals The Influence Mechanism of Temperature and Storage Period on Polarization Properties of Poly (Vinylidene Fluoride–Trifluoroethylene) Ultrathin Films

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 301
Author(s):  
Xingjia Li ◽  
Zhi Shi ◽  
Xiuli Zhang ◽  
Xiangjian Meng ◽  
Zhiqiang Huang ◽  
...  
Keyword(s):  
Ultrathin Films ◽  
Remanent Polarization ◽  
Vinylidene Fluoride ◽  
Storage Period ◽  
Testing Temperature ◽  
Fatigue Properties ◽  
Inhibition Mechanism ◽  
Poly Vinylidene Fluoride ◽  
High Level ◽  
And Storage

The effect of testing temperature and storage period on the polarization fatigue properties of poly (vinylidene fluoride-trifluoroethylene) (P(VDF–TrFE)) ultrathin film devices were investigated. The experimental results show that, even after stored in air for 150 days, the relative remanent polarization (Pr/Pr(0)) of P(VDF–TrFE) of ultrathin films can keep at a relatively high level of 0.80 at 25 °C and 0.70 at 60 °C. To account for this result, a hydrogen fluoride (HF) formation inhibition mechanism was proposed, which correlated the testing temperature and the storage period with the microstructure of P(VDF–TrFE) molecular chain. Moreover, a theoretical model was constructed to describe the polarization fatigue evolution of P(VDF–TrFE) samples.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

Effects of hybrid, kernel maturity, and storage period on the bacterial community in high-moisture and rehydrated corn grain silages

2020 ◽  
Vol 43 (5) ◽  
pp. 126131 ◽  
Author(s):  
Paula de Almeida Carvalho-Estrada ◽  
Juliana Fernandes ◽  
Érica Benjamim da Silva ◽  
Polyana Tizioto ◽  
Solidete de Fátima Paziani ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Storage Period ◽  
High Moisture ◽  
And Storage ◽  
Corn Grain ◽  
Hybrid Kernel

scholarly journals Optimization of Network Carbon Capture and Storage System (CCS) Using Mathematical Approach

2015 ◽  
Vol 9 (7) ◽  
pp. 161
Author(s):  
David Licindo ◽  
Arinne Christin Paramudita ◽  
Renanto Handogo ◽  
Juwari Purwo Sutikno
Keyword(s):  
Carbon Capture ◽  
Storage System ◽  
Carbon Capture And Storage ◽  
Exact Result ◽  
Maximum Load ◽  
Mathematical Approach ◽  
Source To Sink ◽  
Storage Location ◽  
The Cost ◽  
And Storage

Carbon capture and storage (CCS) is one of the technologies to reduce greenhouse gas emissions (GHG) tocapture of CO2 from the flue gas of a power plant that typically use coal as a Source of energy and then store it ina suitable geological storage (in specific locations). In practice, these sites may not be readily available forstorage at the same time that the Sources (GHG producing) are operating which gives rise to multi – periodplanning problems. This study presents a mathematical approach by considering constraints limit flowratereceived by Sink, various time availability of Sink and Source and calculation with the purpose to determine theminimum cost network which is getting the maximum load that is exchanged from Source to Sink. Illustrativecase studies are given to demonstrate the application of mathematical models to obtained with the exact result ofthe exchange network from Source to Sink. Derived from network obtained from the calculation of theMaximum Load Source to Sink and results may vary in accordance with the limitations that exist in themathematical model. The case study has been prepared with 2 cases, first 6 Source and 3 Sink with value ofSource Load is greater than the amount available on the Sink. Also, second case is 2 Source and 5 Sinkwithvalue of Source Load is smaller than the amount available on the Sink. In addition, Case Studies tominimize the cost of pipeline construction and distribution of CO2 by plant and storage location determination inJava. Flowrate restriction factor that goes into Sink, Source and Sink establishment time and cost are taken intoaccount can affect the networks that can be exchanged from the Source to the Sink.

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

2022 ◽  
Author(s):  
Muhammad Akhlaq ◽  
Shinawar Waseem Ali ◽  
Ayesha Murtaza ◽  
Muhammad Arshad Javed ◽  
Aftab Ahmad Khan ◽  
...  
Keyword(s):  
Storage Period ◽  
Physicochemical Characteristics ◽  
Grain Moisture ◽  
And Storage

THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF

2021 ◽  
Vol 14(63) (1) ◽  
pp. 201-212
Author(s):  
Le Pham Tan QUOC ◽  
Nguyen Van MUOI ◽  
Tran Thanh TRUC ◽  
Van Hong THIEN ◽  
Le Tram Nghia THU ◽  
...  
Keyword(s):  
Control Sample ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Ground Beef ◽  
Storage Period ◽  
Quality Parameters ◽  
Root Extract ◽  
Polygonum Multiflorum ◽  
Alternative Source ◽  
Beef Processing

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

Development of technology and research of quality indicators of yoghurt with natural filler in the preservation process

2021 ◽  
Vol 9 (16) ◽  
pp. 69-78
Author(s):  
Anna Helikh ◽  
◽  
Svitlana Danylenko ◽  
Tetiana Kryzhska ◽  
Li Qingshan ◽  
...  
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Storage Process ◽  
Toxicological Studies ◽  
Texture Characteristics ◽  
Practical Research ◽  
Microbiological Parameters ◽  
Natural Filler ◽  
Pumpkin Powder ◽  
Modern Technologies

The subject of research – yogurt and pumpkin powder. The purpose of the study – to develop the technology of making yogurt with filler – pumpkin powder. Methods. Standard and practical research methods of dairy products were used. The qualitative indicators of the developed yogurt (sensorial indicators, viscosity, microbiological and toxicological indicators) during storage (15 days) were studied. The results of the study. Modern technologies of yogurt production include the use of various additives to improve the technological properties, as well as quality and texture characteristics. In this work, new technological solutions were developed in the formulations of yogurts without stabilizer with dietary fiber contained in pumpkin meal powder, the acceptability of new types of yogurts was evaluated. The dependence of a rheological indicator - the viscosity of the product depending on the amount of filler - in the storage process is analyzed. It was found that the largest increase in effective viscosity was observed in the sample with the introduction of pumpkin meal powder in the amount of 10 %, and the smallest – in the sample with the introduction of pumpkin meal powder in the amount of 5 %. This is due to the quantitative introduction of pumpkin meal powder into the formulation, which is a good sorbent that promotes a more even distribution of moisture between the particles of crushed plant material, which contributes to the formation of a denser clot. The influence of the filler – pumpkin meal powder on the microbiological parameters of yogurt during storage was determined. Studies of microbiological parameters of the control sample of yogurt classic and experimental samples with pumpkin meal powder during storage (15 days) indicate that the opportunistic and pathogenic microflora are within acceptable values. Toxicological studies have shown that safety indicators developed samples of yogurt with filler – pumpkin meal powder – meet the toxicological requirements for the type of product. Based on research, it is proven that yogurt with a natural filler – pumpkin meal powder retains high quality throughout the storage period. Scope of research results. The results of the research will be used to improve the technology of yogurt production at dairy plants.

scholarly journals ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY

2015 ◽  
Vol 39 (3) ◽  
pp. 276-282
Author(s):  
Hêmina Carla Vilela ◽  
Patrícia de Fátima Pereira Goulart ◽  
Kamila Rezende Dázio de Souza ◽  
Ana Carolina Vilas Boas ◽  
Jane Silva Roda ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzymes ◽  
Nutritional Value ◽  
Storage Period ◽  
Antioxidant Enzyme Activity ◽  
Useful Life ◽  
Fresh Cut ◽  
Processing Techniques ◽  
And Storage ◽  
Microbiological Aspects

The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant enzymes. The roots were selected, sanitized and submitted to two cut types: cubed and grated. Then they were evaluated at 3 times: 0, 3 and 7 days. The cutting in cubes provided higher quality and lower SOD, CAT and APX activity. However, the grated product presented higher PG activity and lower PPO activity. The microbiological safety and the nutritional value were maintained in both cuts during the whole storage period. The useful life, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha.

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