scholarly journals Physico-chemical changes in “Xiem” banana cultivar (cultivated in Vietnam) during ripening and storage at different temperatures

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 229-237
Author(s):  
N.M. Thuy ◽  
M.N. Linh ◽  
L.T.D. My ◽  
V.Q. Minh ◽  
N.V. Tai
Keyword(s):  
Chemical Properties ◽  
Correlation Coefficients ◽  
Beta Carotene ◽  
Coefficient Of Determination ◽  
Banana Peel ◽  
Banana Fruit ◽  
Physico Chemical ◽  
Different Temperatures ◽  
Banana Variety ◽  
Banana Cultivar

There are changes in chemical and physical characteristics involved in the ripening of bananas. This study evaluated the changes in physico-chemical and nutritional characteristics of the "Xiêm" banana cultivar at the harvesting (unripe fruit) and ripe stages (ripe fruit). As the pulp to peel ratio and titrable acidity increased, the firmness decreased with an increase in ripening time. A significant increase in total polyphenol content and decrease in beta-carotene and vitamin C content was observed at climacteric peak during ripening. During ripening, the banana peel colour changed from green to yellow, the pulp softened, the flavour develops, and the moisture is lost. "Xiem" banana variety was fully mature after 7 and 22 days of storage at 28-30oC and 13-15oC, respectively. The correlation between various stages of ripeness and these properties were determined and the correlation coefficients were calculated. A very high coefficient of determination (r2 >0.937) was recorded between physical properties (pulp firmness/peel colour) and chemical properties (starch/sugar) of banana fruit with the stage of ripeness.

scholarly journals Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 792
Author(s):  
Nurul Izzah Khalid ◽  
Nurul Shaqirah Sulaiman ◽  
Norashikin Ab Aziz ◽  
Farah Saleena Taip ◽  
Shafreeza Sobri ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Industry ◽  
Chemical Properties ◽  
Bactericidal Effect ◽  
Electrolyzed Water ◽  
Optimum Parameters ◽  
Physico Chemical ◽  
Different Types ◽  
Different Temperatures ◽  
Optimized Conditions

Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was used to identify the optimum parameters. The tests were conducted with different types of electrodes, electrical voltages, electrolysis times, and NaCl concentrations. There were no obvious differences observed in the physico-chemical properties of EW when different electrodes were used. However, stainless steel was chosen as it meets most of the selection criteria. The best-optimized conditions for AcEW were at 11.39 V, 0.65 wt.% NaCl, and 7.23 min, while the best-optimized conditions for AlEW were at 10.32 V, 0.6 wt.% NaCl, and 7.49 min. The performance of the optimum EW (AcEW and AlEW) compared with commercial cleaning detergents for the food industry was then evaluated. The bactericidal activity of AcEW and AlEW was examined against Escherichia coli ATCC 10536 at different temperatures (30 °C and 50 °C) for 30 s. The results show that both AcEW and AlEW have the ability to reduce the Escherichia coli to non-detectable levels (less than 2 log CFU/mL).

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

Characteristics of the surface of banana peel in cultivars susceptible and resistant to maturity bronzing

1989 ◽  
Vol 67 (7) ◽  
pp. 2154-2160 ◽  
Author(s):  
Michelle H. Williams ◽  
Maret Vesk ◽  
Michael G. Mullins
Keyword(s):  
Electron Microscopy ◽  
Humid Tropics ◽  
Epidermal Cells ◽  
Banana Peel ◽  
Banana Fruit ◽  
Wet Season ◽  
Fruit Peel ◽  
Fracture Patterns ◽  
Banana Cultivar ◽  
Scanning Electron

Maturity bronzing, a disorder of banana fruit in the humid tropics, is characterised by a preharvest discoloration of the peel. Lesions in the peel of the commercial banana cultivar Williams occur on the surface of the fruit peel primarily in the wet season and their formation involves (i) separation of epidermal cells and (ii) intercellular cracking. During rapid growth the epidermis and the cuticle appear to be insufficiently elastic to accommodate the expansion of internal tissues. The resulting fracture patterns indicate that maturity bronzing is stress induced. Development of the epidermis of the fruit peel was studied by scanning electron microscopy in susceptible and resistant banana cultivars. Observations were compared with those found for the commercial cultivar Williams. At bunch emergence, susceptible cultivars had ridged epidermal cells but the epidermal cells of resistant cultivars had papillate outgrowths.

scholarly journals Effect of soil physico-chemical properties and plant type on bacterial diversity in semi- arid parts in central Sudan. Part ii. Sharq El-neel region, Khartoum state

2016 ◽  
Vol 4 (1) ◽  
pp. 4
Author(s):  
Hayat Hassan ◽  
Hatil EL-Kamali
Keyword(s):  
Bacterial Diversity ◽  
Chemical Properties ◽  
Correlation Coefficients ◽  
Bacterial Count ◽  
Soil Samples ◽  
Total Bacterial Count ◽  
Plant Type ◽  
Bacterial Counts ◽  
Physico Chemical ◽  
Index Value

<p>Total viable counts of bacteria and bacterial diversity of the different soil samples from three different localities in Sharq EL-Neel region: Soba, AL-Aelafoon and Um Dawan Ban sub-regions were carried out. Soil physical and chemical characteristics (pH, EC,SP,solublecations: Na, K, Ca, Mg and anion P, organic carbon, total nitrogen and soil texture)in each studied sub-regions were measured. Qualitative analysis of microorganisms isolated from the studied soil samples reveal a total of thirteendifferent species of bacteria, of which two are unidentified. The ten species are classified under Bacillus genus. In Sharq EL-Neel regionsoil samples, total bacterial counts ranged from 9.5 × 10<sup>4 </sup>cfu g<sup>-1</sup> to 1×10<sup>3</sup> with a mean of 4×10<sup>3 </sup>cfu g<sup>-1</sup>. The quantitative data on microbial population recorded in the present study was analysed using two diversity indices. High Shannon-Weiner diversity Index value for bacteria was obtained in AL-Aelfoon sub-region (1.79361), whereas high Simpson's index value was obtained in Um Dawan Ban sub-region (2.80).ActinomycesActinomyces spp. and Streptomyces spp. Where the most abundant microorganisms identified in the three sub-regions. Total bacterial count in Soba soil was positively correlated with pH (r= 0.0194) and sand (r= 0.3205); the total bacterial count in AL-Aelafoon soilwas positively correlated with EC (r= 0.1062), clay (r= 0.3816), silt (r= 0.1936), SP (r= 0.9302), K (r= 0.6252), Ca (r= 0.0015) and Mg (r= 0.1556), whereas the total bacterial count in Um Dawan Ban soil was positively correlated with clay (r= 0.2614), silt (r= 0.0216), SP (r= 0.565), K (r= 0.9645), P (r= 0.0197), Ca (r= 0.7377), Mg (r= 0.0267), N (r= 0.5215) and O.C (r= 0.3214). There were obvious differences in correlation coefficients among the selected criteria (46 % from the total number of correlation coefficients were positively correlated between bacterial counts and soil physico-chemical properties whereas 54% from the total number were positively correlated between plant type and bacterial counts).</p>

scholarly journals Characteristics of biochar pellets from corn straw under different pyrolysis temperatures

2018 ◽  
Vol 5 (8) ◽  
pp. 172346 ◽  
Author(s):  
Xianjun Xing ◽  
Fangyu Fan ◽  
Wen Jiang
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
Clean Energy ◽  
Proximate Analysis ◽  
Mechanical Resistance ◽  
Corn Straw ◽  
Heating Value ◽  
Physico Chemical ◽  
Different Temperatures ◽  
Biomass Resources

Biomass resources have the potential to produce clean-energy. However, their physico-chemical properties are inferior to those of coal, and thus, biomass resources are not regarded as ideal feedstock for industrial application. In the present study, the pyrolysis of corn (maize) straw pellets was performed under different temperatures (400, 450, 500, 550 and 600°C) at a 10°C min −1 heating rate and 30 min residence time, and the characteristics of biochar pellets were carefully investigated, particularly their elemental composition, hydrophobicity and mechanical resistance. Fourier transform infrared, proximate analysis and scanning electron microscopy were performed. Results indicated that the mass and energy yields of the biochar pellets decreased from 35.46 to 28.65% and from 50.17 to 45.52%, respectively, at increased temperature. Meanwhile, the higher heating value of the biochar pellets increased from 15.45 MJ kg −1 in the raw materials to 21.86 and 24.55 MJ kg −1 in the biochar produced at 400 and 600°C, respectively. In addition, biochar pellets showed good hydrophobicity, which benefited their storage and transportation, though mechanical resistance decreased. The pellets had compact structures, regular shapes and weakened or no functional groups in contrast with raw pellets, and these properties played important roles in the improvements.

scholarly journals Effect of Fermentation and Mango Mesocarp or Fluted Pumpkin Powders on the Chemical Composition and Potential Mineral Bioavailability of Sorghum-Based Complementary Foods

2021 ◽  
pp. 100-111
Author(s):  
Sengev Iorfa Abraham ◽  
Ariahu Chukwuma Charles ◽  
Abu Joseph Oneh ◽  
Gernah Dickson Iorwuese
Keyword(s):  
Chemical Composition ◽  
Chemical Properties ◽  
Beta Carotene ◽  
Complementary Foods ◽  
Fluted Pumpkin ◽  
Molar Ratios ◽  
Mineral Bioavailability ◽  
Standard Procedures ◽  
Physico Chemical ◽  
Good Potential

The effect of fermentation, mango mesocarp or fluted pumpkin leaf powders on the chemical properties and potential mineral bioavailability of sorghum-based complementary foods was investigated. Samples were formulated based on 16% protein to satisfy the nutrient requirement of preschool children to obtain non-fermented sorghum/mango mesocarp/crayfish (NFSMC), non-fermented sorghum/fluted pumpkin leaf/crayfish (NFSPC), fermented sorghum/ mango mesocarp/crayfish (FSMC) and fermented sorghum/ fluted pumpkin leaf /crayfish (FSPC). Some physico-chemical properties of the blends were analysed using standard procedures. Moisture (10.22–10.99%) and carbohydrate (78.73-79.89%). The protein (15.84-16.91%), fibre (0.07-0.08%) and ash (2.07-2.15%) were within the recommended limits. Fat contents ranged from 2.00-2.16% and energy values ranged from 401.40 to 402.10 kCal. Fermentation did not significantly (p ≥ 0.05) affect the proximate composition of the products. The mineral values for magnesium (53.25-61.60%), sodium (32.06-46.30%), potassium (20.80-44.66%), calcium (198.60-230.30%) and phosphorus (98.99-101.50%) with no significant (p ≥ 0.05) difference in most of the products. The iron and copper values ranged from 10.03-17.09% and 0.42-1.43% respectively. Mineral ratios for the products ranged from 0.74 – 2.19 for Na/K, 1.96 – 2.71 for Ca/P and 3.69 – 5.07 for Ca/Mg. The tannins content ranged from 20.23 to 51.51 mg/100 g, phytate (7.25-22.16 mg/100 g), oxalate (5.50 to 14.37 mg.100 g), pH (6.20 to 7.80) and beta-carotene ranged from 724.50 - 1215.40 µg/100 g with significant (p<0.05) difference between the blends. The molar ratios of the blends, except NFSMC, indicated good potential for mineral bioavailability.

scholarly journals Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Fenny Martha Dwivany ◽  
Ayesha Nilam Aprilyandi ◽  
Veinardi Suendo ◽  
Nisrina Sukriandi
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Edible Coating ◽  
Banana Peel ◽  
Cool Temperature ◽  
Banana Fruit ◽  
Coating Application ◽  
Climacteric Fruit ◽  
Cavendish Banana ◽  
Different Temperatures

Banana is very important for both food and economic securities in many tropical and subtropical countries, because of its nutritional values. However, banana fruit is a climacteric fruit which has short shelf life, so an alternative method to delay its ripening is needed. Our group has used carrageenan as an edible coating to delay banana fruit ripening. In this study, the effect of different concentrations of carrageenan and storage temperatures on Cavendish banana shelf life and fruit quality was evaluated. The fruits were treated with 0.5%, 1.0%, and 1.5% carrageenan and stored at two different temperatures, 26°C and 20°C. Carrageenan functional groups in banana peel samples as well as changes in surface structure of banana peel, color, weight loss, pulp to peel ratio, total soluble solid, and levels of MaACS1 and MaACO1 gene expression were analyzed. Result showed that the optimum condition to extend shelf life and maintain fruit quality was by treating the banana fruits with 1.5% carrageenan and storing them at a cool temperature (20°C). In addition, the result obtained from this study suggested that carrageenan can be used as edible coating to extend the shelf life of banana fruits (Musa acuminata AAA group).

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