scholarly journals Browning of Early and Late-Harvested ‘Empire’ Apples Affected by Cold Storage and 1-MCP

Agronomy ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1050
Author(s):  
Seok-Kyu Jung ◽  
Hyun-Sug Choi
Keyword(s):  
Shelf Life ◽  
Polyphenol Oxidase ◽  
Defense Mechanism ◽  
Harvest Time ◽  
Ethylene Concentration ◽  
Respiration Rates ◽  
Life Duration ◽  
Life Period ◽  
Flesh Browning ◽  
Increased Susceptibility

The effects of harvest time, 1-methylcyclopropene (1-MCP) and air storage time on the susceptibility of flesh browning in ‘Empire’ apples were studied during a seven-day shelf life period after air storage at 0.5 °C for seven months. Early- or late-harvested ‘Empire’ apples without 1-MCP increased production of ethylene, respiration rates and internal ethylene concentration during the shelf life. Respiration rates increased in the late-harvested fruit for the shelf life period with/without 1-MCP treatment. The 1-MCP-treated fruit was approximately 10 N firmer than fruit not treated with 1-MCP at an early harvest for the entire shelf life duration. Peroxidase activity and percent change in electrical conductivity in the flesh were elevated in late-harvested fruit for the shelf life duration, whereas polyphenol oxidase activities were found to be stimulated by 1-MCP treatment, regardless of harvest time. Late-harvested fruit treated with 1-MCP exhibited increased susceptibility to flesh browning during shelf life, mostly due to reduction of the antioxidant defense mechanism of the fruits to stress in extending storage life, increasing polyphenol oxidase (PPO) activity and electrolyte leakage rate.

scholarly journals Meeting the Salinity Requirements of the Bivalve Mollusc Crassostrea gigas in the Depuration Process and Posterior Shelf-Life Period to Improve Food Safety and Product Quality

Water ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1126
Author(s):  
João A. Silvestre ◽  
Sílvia F. S. Pires ◽  
Vitória Pereira ◽  
Miguel Colaço ◽  
Ana P. L. Costa ◽  
...  
Keyword(s):  
Food Safety ◽  
Shelf Life ◽  
Crassostrea Gigas ◽  
Storage Period ◽  
Microbiological Contamination ◽  
Bivalve Molluscs ◽  
Antioxidant Defences ◽  
Life Period ◽  
Microbiological Analyses ◽  
Depuration Process

Microbiological contamination of bivalve molluscs is one of the major concerns inherent to food safety, thus depuration is frequently needed to assure food safety levels associated with their consumption. Salinity plays an important role in the metabolic activity of bivalves and as such can influence their depuration capacity. This study aimed to evaluate the effect of salinity (25, 30, 35 and 40) on the efficiency of the depuration process, along with the quality and shelf-life of Crassostrea gigas. For this, a 24-h depuration was carried out, followed by a storage period at 5 ± 1 °C for six days. Microbiological analyses and biochemical parameters related to oxidative stress response were analysed. Escherichia coli load was reduced in only 24 h, disregarding the salinity of the system. After the shelf-life period, the activity of the antioxidant defences at salinities 35 and 40 is higher but is still not sufficient to avoid lipid peroxidation. Over time, there is a decrease in oyster metabolism probably due to being chilled and to the action of exposure to air. In sum, this study suggests salinities between 25 and 30 as preferential for the depuration process of C. gigas and subsequent quality during shelf-life.

METHOD OF PREPARATION OF RASAUSHADHI WITH SPECIAL REFERENCE TO PARPATI KALPANA

2018 ◽  
Vol 6 (06) ◽  
Author(s):  
Shubhangi Shivlinga Nayakude
Keyword(s):  
Special Reference ◽  
Shelf Life ◽  
Pharmaceutical Preparations ◽  
Research Article ◽  
Life Period ◽  
Other Substances

ABSTRACT Rasa Shastra, one of the Pharmaco-therapeutic branches of Ayurved, incorporates many of the Herbo-mineral-metallic pharmaceutical preparations prepared out of the Parada namely Khalviya Rasayana, Parpati Rasayana , Pottali Rasayana  and Kupipakwa Rasayana  respectively . This research article is try to focus on this Parpati Rasayanas or Parpati Kalpana Parpati Rasayanas are one among the Rasaoushidhis mentioned in the Ayurvedic classics and the therapeutically effective mineral & metallic formulations. These are the most popular among the processing of Mercury. In the various Rasasamhitas  clearly indicate that Parad Having very powerful yogavahi properties, when mixed with other substances, increases their properties immensely and their shelf life period for indefinite period. When the compounds prepared with Parad  are considered to be the best. It has been a practice for many years to combine Parad & gandhak, Also other Drugs / metals helps to enhancing their potency

scholarly journals Polyphenol oxidase as a biochemical seed defense mechanism

2014 ◽  
Vol 5 ◽  
Author(s):  
E. P. Fuerst ◽  
Patricia A. Okubara ◽  
James V. Anderson ◽  
Craig F. Morris
Keyword(s):  
Polyphenol Oxidase ◽  
Defense Mechanism ◽  
Seed Defense Mechanism

scholarly journals Quality Assessment of Gastropod Soup Powder Developed from Underutilized Chicoreus ramosus and Volegalea cochlidium

2020 ◽  
Vol 2 (1) ◽  
pp. 19
Keyword(s):  
Quality Assessment ◽  
Shelf Life ◽  
Food Item ◽  
Value Added ◽  
Packaging Materials ◽  
Life Period ◽  
The People ◽  
Packaged Foods ◽  
Value Added Products

Soup powder is one of the ready to serve product, which can be easily prepared. All classes of people enjoy the delicacy of soup. Nowadays, fish soup powders and soup tablets have become an acceptable food item. The development of value-added products by incorporating meat powder with other suitable ingredients could be easily acceptable to the people. So the demand for more convenient ready – to cook and ready – to eat packaged foods are constantly increasing. Keeping this in mind, meat soup powder from C. ramosus and Volegalea cochlidium were developed and packed in different packaging materials, and the shelf life period was assessed for 240 days storage.

scholarly journals Effect of Some Citrus Essential Oils on Post-Harvest Shelf Life and Physicochemical Quality of Strawberries during Cold Storage

Agronomy ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1466
Author(s):  
Said A. Shehata ◽  
Emad A. Abdeldaym ◽  
Marwa R. Ali ◽  
Reda M. Mohamed ◽  
Rwotonen I. Bob ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oils ◽  
Shelf Life ◽  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Polyphenol Oxidase Activity ◽  
Total Antioxidant ◽  
Solids Content

Utilization of essential oils alone or incorporation with edible films is an appropriate technique to conserve the quality attributes and reduce post-harvest deterioration in fresh vegetables and fruits. Strawberries, being perishable fruits have a short shelf life, and using essential oils is considered one of the most suitable methods to prolong their shelf life during storage. The current study assessed the impact of different essential oils, including lemon oil (L), orange oil (O) and mandarin oil (M) on the physicochemical and microbial load of strawberries (Fragaria × ananassa cv. Festival) stored at 2 ± 1 °C and 95% relative humidity (RH) for 18 days. The differences in the physicochemical and microbial properties of strawberries were assessed by determining the following parameter changes: weight loss, decay percentage, firmness, soluble solids content, titratable acidity, color, anthocyanins, vitamin C, total phenol, total antioxidant, catalase activity, polyphenol oxidase activity, sensory evaluation, microbial content, total coliforms, molds, and yeasts. The results of this study indicated that the fruits treated with all essential oils treatments (L, O and M) had higher total antioxidant content and physicochemical properties than untreated fruits, due to protection against the microbial growth of molds, and yeasts. At the end of the storage period, the treated fruits showed a greater acceptance and sensory attributes than the untreated fruits. Furthermore, the correlation study showed a significant and negative relationship between the total antioxidant of treated fruits and following quality attributes including, weight loss, decay percentage, respiration rate soluble solids content, polyphenol oxidase activity, molds, and yeasts. It is noteworthy that all the essential oil treatments extended the shelf-life of strawberries and delayed their deterioration up to 18 days.

Influence of MAP technology on the aroma composition of cherries during shelf life period

2019 ◽  
pp. 589-594
Author(s):  
D. Gimeno ◽  
A.P. Gracia ◽  
E. Campo ◽  
M.E. Venturini ◽  
R. Oria
Keyword(s):  
Shelf Life ◽  
Life Period

Shelf-life and sensory assessments reveal the effects of storage treatments with 1-methylcyclopropene on new and established apples

2014 ◽  
Vol 94 (8) ◽  
pp. 1427-1439 ◽  
Author(s):  
Kareen Stanich ◽  
Margaret A. Cliff ◽  
Cheryl R. Hampson ◽  
Peter M.A. Toivonen
Keyword(s):  
Shelf Life ◽  
Principal Component ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Ethylene Concentration ◽  
Industry Standards ◽  
Principal Component Analyses ◽  
Apple Cultivars ◽  
Cultivar Responses

Stanich, K., Cliff, M. A., Hampson, C. R. and Toivonen, P. M. A. 2014. Shelf-life and sensory assessments reveal the effects of storage treatments with 1-methylcyclopropene on new and established apples. Can. J. Plant Sci. 94: 1427–1439. This research used shelf-life and sensory assessments to explore the influence of 1-methylcyclopropene (1-MCP) on four apples (Aurora, Fuji, Nicola™, Salish™). Maturity (internal ethylene concentration, starch clearing index), quality (soluble solids, titratable acidity, firmness) and sensory determinations were conducted on fruit that had undergone air (AIR) or controlled atmosphere (CA) storage treatments with and without 1-MCP. Trained panelists evaluated apples, along with industry standards (Gala, McIntosh and either Fuji or Ambrosia), for eight attributes (crispness, hardness, juiciness, skin toughness, sweetness, tartness, sweet–tart balance and flavour). Data were analyzed using analysis of variance and principal component analyses (PCA) to compare the treatment and cultivar responses. Cultivars responded very differently to CA and 1-MCP. Fruit from AIR with 1-MCP were very similar to CA fruit without 1-MCP; further improvements were not observed when 1-MCP was applied to CA fruit. PCA bi-plots of the shelf-life and sensory assessments revealed that treated Salish™ fruits were more similar to one another than to cultivars from other treatments. This work successfully documented the unique changes associated with the use of 1-MCP on new and established apple cultivars. It will assist industry in applying appropriate storage practices for new and established apple cultivars.

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