scholarly journals Exogenous Salicylic and Ascorbic Acids Delay Peel Enzymatic Browning and Improve Quality of Dried Figs Under Low-Temperature Storage

2021 ◽  
Vol 12 (6) ◽  
pp. 8367-8384
Keyword(s):  
Storage Period ◽  
Enzymatic Browning ◽  
Low Temperature Storage ◽  
Capacity Loss ◽  
Chemical Agents ◽  
Integrated Intensity ◽  
Uv Visible ◽  
Ascorbic Acids ◽  
Temperature Storage

Dried figs undergo undesirable changes during storage, particularly browning reactions. An approach to this issue is using, separately, antioxidants such as ascorbic acid and salicylic acid as anti-enzymatic browning agents. The aforementioned chemical agents were tested at the concentrations 0.1, 0.2, and 0.3% during 6 weeks-storage at 4 °C, for dried figs sealed within polyethylene terephthalate bags. For both agents, the results demonstrated that a concentration of 0.3% lowered the browning index compared to the control by 55 and 54%, respectively. Compared to other concentrations, the same concentration suppressed polyphenol oxidase to 75 and 80%, respectively. A significant impact (p < 0.05), for both treatments, particularly at 0.3%, was obtained on dried figs quality by lowering the total phenols loss and antioxidant capacity loss during the storage period. The results of vibrational spectroscopy were able to confirm the same pattern of the polyphenols compared to those examined by UV-Visible spectrophotometry, revealing thus a decreasing absorbance. A similar tendency was revealed using integrated intensity around the phenols vibration within the region of 1175–940 cm-1, as the concentrations of anti-browning agents increased. Thus, pre-storage ascorbic and salicylic acids treatments at 0.3% on dried figs could be appropriate to delay enzymatic browning and quality loss and, therefore to extend their shelf-life.

scholarly journals Study of Prediction Simulation Life Storage to Determine the Quality of Mangosteen (Garcinia mangostana L.)

2016 ◽  
Vol 24 (2) ◽  
pp. 257
Author(s):  
Yennita - Sihombing
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Life ◽  
Garcinia Mangostana ◽  
Export Markets ◽  
Low Temperature Storage ◽  
Soluble Solid ◽  
Temperature Storage

Demand for mangosteen fruits (Garciana mangostana L) is currently increasing both for local and export markets. Quality of mangosteen fruit has been kept until now, even increased by efforts of post-harvest handling. The problem on postharvest of mangosteen is mainly on storage process. The quality of mangosteen is affected by the temperature condition during storage period. Waxing is usually used for fruits to extend their shelf life. In this study, combination of waxing and low temperature storage were studied to obtain the optimum storage condition for mangosteen. The objectives of this study were to determine the effect of combination of waxing and low temperature storage on the quality changes of mangosteen. It was shown that storage of mangosteen with waxing treatment of 5% and temperature storage of 8oC resulted the longest period of storage, i.e., 39 days. At this condition, the firmness was 2.00 kgf, total soluble solid was 16.10oBrix, and respiration rate of CO2 was 1.67ml/kg hr. In this study, prediction of storage life of mangosteen was carried out based on the firmness which accepted by panelist from organoleptic test. It is shown that waxing concentration 0% and temperature storage 8oC effectiveness to storage life until 16 days.

scholarly journals Comparison of Viability in Basidiomycetes After Low Temperature Storage According to Storage Period

2011 ◽  
Vol 39 (2) ◽  
pp. 141-144 ◽  
Author(s):  
Sung-Ryul Ryu ◽  
Kang-Hyeon Ka ◽  
Bong-Hun Lee ◽  
Hyun Park ◽  
Won-Chull Bak
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

2016 ◽  
Vol 6 (2) ◽  
pp. 51 ◽  
Author(s):  
Yu-ying PAN ◽  
Xiao-hua QIU ◽  
Jin-sheng YANG
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Biochemical Properties ◽  
Texture Profile ◽  
Low Temperature Storage ◽  
Different Temperatures ◽  
Temperature Storage

<p class="1Body">The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C<em>, </em>-55°C<em>, </em>-65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca<sup>2+</sup>ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca<sup>2+</sup>ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P &lt; 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 <em>days</em>, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca<sup>2+</sup>ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.</p>

scholarly journals Effect of Mechanical Injury and Low Temperature Storage on the Accumulation of Glycoalkaloids in the Tubers of 7 Varieties of Potato (Solanum Tuberosum L.) grown in Oman

2003 ◽  
Vol 8 (2) ◽  
pp. 83
Author(s):  
Elsadig A. Eltayeb ◽  
Sana Salem Al-Sinani ◽  
I. A. Khan
Keyword(s):  
Low Temperature ◽  
Solanum Tuberosum L ◽  
Storage Period ◽  
Mechanical Injury ◽  
Potato Tubers ◽  
Low Temperature Storage ◽  
Glycoalkaloid Content ◽  
And Storage ◽  
Safety Limit ◽  
Temperature Storage

Tubers from 7 potato varieties were analyzed for their rates of glycoalkaloid accumulation in response to stresses of three types of mechanical injury and low temperature storage. Mechanical injuries were found to greatly stimulate glycoalkaloid accumulation in both peel and flesh of tubers. The extent of glycoalkaloid accumulation appears to depend on variety, type of mechanical injury, and storage period. Most of the injury-stimulated glycoalkaloid accumulation occurred within 7 and 14 days after treatment. Cutting the tubers resulted in the highest content of glycoalkaloids both in flesh and peel up to levels that exceeded the upper safety limit of 200 mg/kg FW. Injury stimulated α-solanine accumulation in stored potato tubers is more than α-chaconine, resulting in a decrease in the α-chaconine: α-solanine ratio. When tubers were stored at low temperature, the rate of glycoalkaloid accumulation was found to be independent of the glycoalkaloid level at harvest. The greatest increase in total glycoalkaloid content of the seven varieties was found after two weeks of storage at both 4 ºC and 10 ºC. Further storage at these temperatures resulted in a decrease in the rate of glycoalkaloid accumulation in most of them. At 10 ºC glycoalkaloid content tended to increase more rapidly than at 4 ºC. The α-solanine content of the tubers showed an increase following low temperature storage.  

scholarly journals Evaluation of Contamination Risks Due to the Sale and Storage Conditions of Smoked, Dried and Fresh Fishes in Ouagadougou

2021 ◽  
pp. 42-54
Author(s):  
Arouna Ouedraogo ◽  
Cheikna Zongo ◽  
François Tapsoba ◽  
Hama Cissé ◽  
Yves Traoré ◽  
...  
Keyword(s):  
Burkina Faso ◽  
Storage Period ◽  
Storage Conditions ◽  
Smoked Fish ◽  
Different Types ◽  
And Storage ◽  
Fish Industry ◽  
Fish Trade ◽  
Temperature Storage

Aims: Fish is a product more and more consumed in Burkina Faso, especially in Ouagadougou. Poor sale and storage conditions can impact on the hygienic quality of fish. The objective of this study was to identify the contamination risks due to the sale and storage conditions of smoked, dried and fresh fishes. Study Design: A descriptive design was used to identify the different types and origins of fish on the markets in Ouagadougou and the practices and conditions of sale that could be sources of chemical and microbiological contamination. Place and Duration of Study: Relevant data was collated in Ouagadougou (Burkina Faso) from February 2019 to July 2019. Methodology: A survey was conducted among traders of dried and smoked fish from 50 markets and major sales sites in Ouagadougou. Data collection was done using a questionnaire developed with Sphinx Plus2 software. Results: The results indicated a higher proportion of men (75%) than women (25%) with an age between 21 and 45 years old were participated in fish trade. The fish encountered in the markets of Ouagadougou come from Sourou, Kompienga and Bagré, as well as from external suppliers such as Côte d'Ivoire, Mali and Senegal. The different types of fish sold were dried or smoked carp (36.67%), smoked catfish (23.33%), dried Nanani or Djêdjê wala (concorde) (13.33%), smoked Macharon (10%), smoked Racok (10%) and smoked eels or Roolgo in mooré (local language) (6.67%). The types of fish most purchased by consumers, in order, were: Carp, Catfish, Macharon, Nanani. In addition, the study detected risks of contamination of the fish, namely: exposure material consisting of tables and baskets, conservation at room temperature, storage period of 10 to 30 days, no training in hygiene, fish served with bare hands, exposed to dust and stray animals. Conclusion: In sum, the study revealed some characteristics of the fish industry in Ouagadougou and also risks of contamination of fish sold on the markets.

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

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