scholarly journals Storage Stability of Additive-free Salacca sp. Fruit Leather

2019 ◽  
Vol 1 (3) ◽  
pp. 260-268
Author(s):  
Umi Purwandari ◽  
Mojiono Mojiono ◽  
Ninik Wulandari K Putri ◽  
Miftakhul Efendi ◽  
Alfan Wijaya
Keyword(s):  
Tensile Strength ◽  
Water Activity ◽  
Sensory Analysis ◽  
Storage Time ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Limiting Factor ◽  
B Values ◽  
Plastic Bag ◽  
Colour Parameters

We developed additive-free fruit leather made from snake fruit (Salacca sp.), one of the exotic fruits of Madura, Indonesia. Mature snake fruit variety native of Bangkalan Regency was peeled, the seed was discarded, and flesh was blanched for 5 minutes, cooled and then crushed in an electric blender to form a smooth slurry. The slurry was then cooked until thick, spread onto a flat surface, and then dried in an oven at 60°C until dry. Fruit leather with a water content of around 10% was kept in aluminium foil or polypropylene plastic bag at 25 and 35°C for 3 weeks.  Every week, fruit leather was examined for tensile strength, water activity, colour (L, a b*values), and titratable acidity. Sensory analysis was performed using ten semi-trained panellists to score hardness, chewiness, sweetness, astringency, aroma, shininess, and cohesiveness. Results indicated that tensile strength apparently increased during storage. Polypropylene bag showed lower water activity and value, but higher titratable acidity of fruit leather. Storage time increased water activity, titratable acidity, but reduced all colour parameters. Higher storage temperature led to higher L and b values. On the contrary, sensory analysis results indicated the limited effect of factors studied. The shininess of fruit leather reduced with the progress of storage, and cohesiveness increased in the first week of storage only, followed by constant reduce towards the storage time. Astringency in snake fruit is a limiting factor. However, snake fruit leather showed moderate level (4.6 out of 9 score) of astringency.

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

scholarly journals Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

2021 ◽  
Vol 10 (6) ◽  
pp. e4110615446
Author(s):  
Edson Pablo da Silva ◽  
Flavio Augusto de Freitas ◽  
Elizângela Elena Nunes Carvalho ◽  
Luis Carlos Cunha Junior ◽  
Marcia Santos Lira de Freitas ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

scholarly journals Influence of storage temperature on the population of microorganisms in raw sheep milk and its physical-chemical profile

2020 ◽  
Vol 9 (12) ◽  
pp. e27691210796
Author(s):  
Samera Rafaela Bruzaroski ◽  
Raquel Pinheiro de Souza ◽  
Pamela da Silva Pasquim ◽  
Rafael Fagnani ◽  
Elsa Helena Walter de Santana
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Plate Count ◽  
Chemical Profile ◽  
Pseudomonas Spp ◽  
Psychrotrophic Bacteria ◽  
Sheep Milk ◽  
Physical Chemical

The aim of the present study was to evaluate the physical-chemical profile of raw sheep milk and the influence of storage temperature on the population of microorganisms. Sheep milk samples were collected from the milk cans (500 mL/sample) and were evaluated the physical-chemical composition: fat, protein, lactose, ash content, total dry matter (TDM), cryoscopy index (°H), titratable acidity, and somatic cell count (SCC). After the samples were stored at 4°C and 9°C (72 h) and the titratable acidity, the population of the deteriorating microorganisms and quality indicators were determined. PetrifilmTM (3M do Brasil Ltda) were used for the mesophilic aerobic count (37°C/48 h), total coliforms (37°C/24 h), Escherichia coli (37°C/48 h), and enterobacteria (37°C/24 h). For psychrotrophic bacteria, was used Plate Count Agar (7ºC/10 days) and for Pseudomonas spp., CFC-supplemented Pseudomonas agar base (25ºC/48 h). Average values for raw milk were 6.28% fat, 83.46% moisture, 16.52% TDM, 0.92% ash, 5.30% protein, 4.43% lactose, a cryoscopy index of -0.575°H, and SCC of 3.38 x 106 cells/mL. Milk acidity values were higher (0.24 g lactic acid/100 ml) with 72 hours of storage. The higher the temperature and/or storage time, the higher the counts of psychrotrophic, Pseudomonas spp., and enterobacteria, for mesophilic aerobic only the storage time. Refrigeration at 4ºC and a reduction of storage time are important to control the microorganism’s population that compromise the quality, shelf life, and food safety of sheep milk and dairy products.

scholarly journals The sensory characteristics of berry-flavoured kefir

2011 ◽  
Vol 24 (No. 1) ◽  
pp. 26-32 ◽  
Author(s):  
L. YILMAZ ◽  
T. ÖZCAN YILSAY ◽  
A. AKPINAR BAYIZIT
Keyword(s):  
Sensory Analysis ◽  
Storage Time ◽  
Titratable Acidity ◽  
Sensory Characteristics ◽  
Refrigerated Storage ◽  
Alcohol Content ◽  
Overall Acceptability ◽  
Kefir Grains ◽  
Mouth Feel

Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during refrigerated storage. Kefir drink batches were prepared using 2% addition of kefir grains, incubation for 18 h and subsequent filtration. The batches were then flavoured with blackberry, raspberry and strawberry aromas in the concentrations of 0.05, 0.10 and 0.15%, respectively. The samples were taken for analysis on 1<sup>st</sup>, 4<sup>th</sup>, 7<sup>th</sup>, and 10<sup>th</sup> days of storage at 4 &plusmn; 1&deg;C. The sensory analysis of the flavoured kefir samples revealed the best acceptability level on the 4<sup>th</sup> day of storage. Nevertheless, the samples were acceptable all throughout the storage. The percentage of the aroma addition significantly influenced the odour, flavour, texture, and mouth-feel, and the overall acceptability ratings. The higher percentage of the added aroma the more sensed, however, the lowest aroma addition was preferable. The pHs of the flavoured kefir drinks decreased throughout the storage time whereas, the titratable acidity, alcohol content and CO<sub>2</sub> values increased.

Storage of primed pelleted sugar beet seed with minimal loss of seed vigour and active ingredients

2019 ◽  
pp. 89-92
Author(s):  
Martijn van Overveld ◽  
Martijn Leijdekkers ◽  
Noud van Swaaij
Keyword(s):  
Sugar Beet ◽  
Storage Temperature ◽  
Seed Storage ◽  
Cold Test ◽  
Test Plant ◽  
Active Ingredients ◽  
Seed Vigour ◽  
Plastic Bag ◽  
Commercial Sugar ◽  
Storage Methods

Different seed storage methods, varying in storage temperature, moisture and/or oxygen content, were applied to commercial sugar beet seed lots from four breeding companies. After storage for 10–11 months, germination of the seed was tested in the laboratory (cold test, 10°C). In addition, the contents of active ingredients (fungicides and insecticide) were analyzed and compared with the initial contents before storage. Based on these results, a selection of the most promising storage methods was made to test plant emergence in a field experiment. This research was performed in 2015/16 and in 2016/17. In both years, two storage treatments outperformed the others: these were storage in a closed jar with the addition of moisture absorber (i.e. silica gel) at room temperature and storage at –18°C in a closed plastic bag. Using these two storage methods, seed vigour and contents of active ingredients were comparable to those in seed that had not been stored for one year. Based on the results from this study, the advice to growers for a successful storage of residual sugar beet seed was adjusted in 2017, after including some practical guidelines and considerations.

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) `Crillo de Bocado' during Storage: II. Chemical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520e-520
Author(s):  
Juan E Manzano ◽  
Oswaldo Valor
Keyword(s):  
Low Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Randomized Design ◽  
Solids Content ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

scholarly journals Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.)

2019 ◽  
Vol 8 (1) ◽  
pp. 138
Author(s):  
Chyntia Wulandari Eka Saputri ◽  
I. A. Rina Pratiwi Pudja ◽  
Pande Ketut Diah Kencana
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Consumption Rate ◽  
Storage Temperature ◽  
Treatment Time ◽  
O2 Consumption ◽  
Damage Level ◽  
Four Levels

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin   The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

ANALYSIS OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF YOGHURT WITH BIFIDOBACTERIUM IN BELARUS.

2020 ◽  
Vol 14 (1(51)) ◽  
pp. 79-92
Author(s):  
I. V. Podorozhniaya ◽  
S. S. Vetokhin
Keyword(s):  
Water Activity ◽  
Freezing Point ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Physical And Chemical Properties ◽  
Nonfat Milk ◽  
Milk Solids ◽  
Physical And Chemical ◽  
And Chemical Properties

The values of freezing point, titratable and active acidities, conductivity, water activity, humidity, nonfat milk solids the of samples of market bioyoghurt were analyzed. They significantly differ from the same row milk indicators. So, they demonstrated lower values of freezing point, active acidity, water activity, humidity, and increased values of titratable acidity and conductivity, and nonfat milk solids. A large dispersion of the studied products’ properties was found for each manufacturer production as well as between producers. Yoghurts with Bifidobacterium that were produced at the Brest region had the highest values of рН, nonfat milk solids and lowest values of freezing point and humidity. This fact evidences the manufacturer has a well-established technological process for the production of bioyogurt and traceability of raw milk supply. The boundaries of the confidence intervals of physical and chemical properties both by individual manufacturers and jointly were determined. A close relationship between conductivity and freezing point in bioyoghurts of some manufacturers has been found. The dynamics of their changes in last years is traced.

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