scholarly journals Effect of heat treatment and shelf life on chilling injury of mango cv. Nam Dok Mai

2016 ◽  
Vol 16 (4) ◽  
pp. 50-64
Author(s):  
Apiradee Muangdech ◽  
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Chilling Injury

scholarly journals Effect of 1-Methyl Cyclopropane and Modified Atmosphere Packaging on the Storage of Okra (Abelmoschus esculentus L.): Theory and Experiments

2020 ◽  
Vol 12 (18) ◽  
pp. 7547 ◽  
Author(s):  
Rabia Kanwal ◽  
Hadeed Ashraf ◽  
Muhammad Sultan ◽  
Irrum Babu ◽  
Zarina Yasmin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Combined Treatment ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Modified Atmosphere ◽  
Overall Acceptability ◽  
Reduce Weight Loss ◽  
The Individual

Okra possesses a short shelf-life which limits its marketability, thereby, the present study investigates the individual and combined effect of 1-methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP) on the postharvest storage life of okra. The treated/ untreated okra samples were stored at ambient (i.e., 27 °C) and low (i.e., 7 °C) temperatures for eight and 20 days, respectively. Results revealed that the 1-MCP and/or MAP treatment successfully inhibited fruit softening, reduction in mucilage viscosity, and color degradation (hue angle, ∆E, and BI) in the product resulting in a longer period of shelf-life. However, MAP with or without 1-MCP was more effective to reduce weight loss in okra stored at both ambient and cold storage conditions. Additionally, ascorbic acid and total antioxidants were also retained in 1-MCP with MAP during cold storage. The 1-MCP in combination with MAP effectively suppressed respiration rate and ethylene production for four days and eight days at 27 °C and 7 °C temperature conditions, respectively. According to the results, relatively less chilling injury stress also resulted when 1-MCP combined with MAP. The combined treatment of okra pods with 1-MCP and MAP maintained the visual quality of the product in terms of overall acceptability for four days at 20 °C and 20 days at 7 °C.

scholarly journals Application of Logistic Regression Models for the Marketability of Cucumber Cultivars

Agronomy ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 17 ◽  
Author(s):  
Manuel Díaz-Pérez ◽  
Ángel Carreño-Ortega ◽  
José-Antonio Salinas-Andújar ◽  
Ángel-Jesús Callejón-Ferre
Keyword(s):  
Weight Loss ◽  
Logistic Regression ◽  
Shelf Life ◽  
Regression Models ◽  
Chilling Injury ◽  
Binary Logistic Regression ◽  
Fruit Weight ◽  
Binary Logistic Regression Analysis ◽  
Cucumis Sativus L ◽  
Logistic Regression Models

The aim of this study is to establish a binary logistic regression method to evaluate and select cucumber cultivars (Cucumis sativus L.) with a longer postharvest shelf life. Each sample was evaluated for commercial quality (fruit aging, weight loss, wilting, yellowing, chilling injury, and rotting) every 7 days of storage. Simple and multiple binary logistic regression models were applied in which the dependent variable was the probability of marketability and the independent variables were the days of storage, cultivars, fruit weight loss, and months of evaluation. The results showed that cucumber cultivars with a longer shelf life can be selected by a simple and multiple binary logistic regression analysis. Storage time was the main determinant of fruit marketability. Fruit weight loss strongly influenced the probability of marketability. The logistic model allowed us to determine the cucumber weight loss percentage over which a fruit would be rejected in the market.

PREHARVEST SOLAR HEAT TREATMENT FOR SUMMER BASIL (OCIMUM BASILICUM) AFFECTS DECAY DURING SHIPMENT AND SHELF LIFE

2010 ◽  
pp. 161-166 ◽  
Author(s):  
D. Kenigsbuch ◽  
D. Chalupowicz ◽  
Z. Aharon ◽  
D. Maurer ◽  
A. Ovadia ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Ocimum Basilicum ◽  
Solar Heat

scholarly journals Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai

2020 ◽  
Vol 165 ◽  
pp. 01012
Author(s):  
Rong Huang ◽  
Luping Zhao ◽  
Xiaoli Wang ◽  
Zhaosheng Wang ◽  
You Li ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Shelf Life ◽  
Hot Water ◽  
Preservation Technology ◽  
Physiological Properties ◽  
Hot Water Dipping

Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa.

scholarly journals Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice

2019 ◽  
Vol 36 (No. 6) ◽  
pp. 480-486 ◽  
Author(s):  
Hande Demir ◽  
Mustafa Kemal Yıldız ◽  
İsmail Becerikli ◽  
Sevcan Unluturk ◽  
Zehra Kaya
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Colour Change ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Incident Intensity ◽  
Physicochemical Changes ◽  
Conventional Heat Treatment ◽  
The Impact ◽  
Uv C

Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm<sup>2</sup> UV incident intensity) and conventional heat treatment (74.5°C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change of heat-treated samples was lower than that of untreated and UV-C treated samples for 12 weeks. Also, pH, total titratable acidity, total soluble solids content, turbidity, NEBI and total phenolic content were monitored for 12 weeks. The results of this study will form scientific infrastructure for onion juice manufacturers to decide on the processing method with respect to its shelf-life.

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