scholarly journals The Effects of Salicylic, Folic and Ascorbic Acid Treatment on Shelf Life Quality of Broccoli Florets

2021 ◽  
Vol 2 (1) ◽  
pp. 7-15
Author(s):  
Jale Bilgin ◽  
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Acid Treatment ◽  
Life Quality

scholarly journals Dissolution time and shelf life quality of Ficus deltoidea powder and granule

2021 ◽  
Vol 1051 (1) ◽  
pp. 012092
Author(s):  
A K Khamis ◽  
U A Asli ◽  
M N H Sarjuni ◽  
M A Jalal ◽  
H A A Karim ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Dissolution Time ◽  
Ficus Deltoidea

Study on the Shelf Life Quality of Kiwifruit with Different Maturity

2014 ◽  
Vol 912-914 ◽  
pp. 2006-2009
Author(s):  
Huan Huan Chen ◽  
Kai Gao ◽  
Xi Hong Li ◽  
Hong Yuan Ma ◽  
Yao Yao Li ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality

The quality of kiwifruit with three different maturities were studied on the shelf life. Different maturity of kiwifruits were stored at 0±0.5°Cfor 50 days and then taken them at 20±0.5°C for 12 days.Results showed that the kiwifruits with the firmness of 13kg cm-2 can keep a relative good quality during the shelf life.

EFFECTS OF 1-METHYLCYCLOPROPENE TREATMENT ON THE SHELF-LIFE QUALITY OF STRAWBERRY CV. JINGNONG 1ST

2008 ◽  
pp. 311-315
Author(s):  
Lan Shi ◽  
Lin Shen ◽  
Mengmeng Yu ◽  
Lizhe Ouyang ◽  
Bei Fan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality

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

Effects of packaging atmospheres on shelf-life quality of ground ostrich meat

Meat Science ◽  
2006 ◽  
Vol 73 (3) ◽  
pp. 503-510 ◽  
Author(s):  
A.C. Seydim ◽  
J.C. Acton ◽  
M.A. Hall ◽  
P.L. Dawson
Keyword(s):  
Shelf Life ◽  
Life Quality

scholarly journals Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread

2017 ◽  
Vol 55 (4) ◽  
Author(s):  
Dubravka Novotni ◽  
◽  
Ivna Vrana Špoljarić ◽  
Saša Drakula ◽  
Nikolina Čukelj ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Vacuum Cooling

scholarly journals Postharvest Quality of Cherry Tomatoes Coated with Mucilage from Dragon Fruit and Irradiated with UV-C

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2919
Author(s):  
Zuliana Razali ◽  
Chandran Somasundram ◽  
Siti Zalifah Nurulain ◽  
Wijenthiran Kunasekaran ◽  
Matthew Raj Alias
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Uv C ◽  
Cherry Tomatoes

Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits.

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