scholarly journals Assessment of the Interactive Effect of the Use of 1-Methylcyclopropene and Cultivars on the Nutritional Value of Broccoli during Storage

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2575
Author(s):  
Dorota Wichrowska ◽  
Wojciech Kozera ◽  
Tomasz Knapowski ◽  
Piotr Prus ◽  
Anna Ligocka
Keyword(s):  
Weight Loss ◽  
Nutritional Value ◽  
Storage Time ◽  
Interactive Effect ◽  
Dry Weight ◽  
Processing Plant ◽  
Short Term ◽  
Total Sugars ◽  
Commercial Value ◽  
And Storage

Broccoli is a short-term fresh storage vegetable; it most often goes to the processing plant where it is frozen or cold-stored. 1-methylcyclopropene gas (1-MCP) can be used to extend broccoli’s shelf life. The aim of the study was to investigate the effect of the genetic cultivar determinants, the use of 1-MCP and the storage time on the weight loss as well as the content of nutrients and harmful compounds in cultivars: ‘Bay Meadows’, ‘Monaco’, ‘Naxos’ and ‘Vicario’. The cultivars selected for the study differed significantly in terms of the traits after harvest and storage, and the differences were also conditioned by the interaction of the genetic factor and 1-MCP used, especially within 30 days after harvest. Of the broccoli cultivars, ‘Monaco’ demonstrated the lowest weight loss during storage, the highest content of dry weight, total sugars, vitamin C, both after harvest and after storage, in the samples treated with 1-methylcycloprepene after harvest. In turn, ‘Vicario’ lost most weight after storage and broccoli florets treated with 1-MCP have lost less weight. The highest amounts of nitrates and nitrites, both after harvest and after storage, were found in ‘Monaco’; however, the differences, as compared with the other cultivars, were significant, yet relatively low. The lowest compactness of the florets was recorded, and hence the lowest commercial value (basically unmarketable), for ‘Naxos’, ‘Monaco’ and ‘Vicario’ cultivars after 30 days of storage without the use of 1-MCP. However, due to the use of 1-MCP and low temperature (4 °C), the commercial value of those broccoli cultivars was satisfactory.

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

scholarly journals 387 Carbon Dioxide Enrichment in Mamoncillo Fruit (Melicoccus bijugatus Jacq.) during Storage

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 510E-510
Author(s):  
Juan E Manzano-Mèndez ◽  
Damaso Bautista
Keyword(s):  
Citric Acid ◽  
Storage Time ◽  
Storage Temperature ◽  
Solid Content ◽  
Soluble Solid Content ◽  
Carbon Dioxide Enrichment ◽  
Total Sugars ◽  
Ph Values ◽  
Soluble Solid ◽  
And Storage

Mamoncillo fruit, which are very perishable, were harvested at mature ripening stage and stored at gas atmospheres containing of 5.1% CO2, 5.6 % oxygen and 89.3% nitrogen, during 17 days at 10 and 15 ± 2 °C. Characteristics studied were the percent soluble solid content, pH, tritatable acidity (expressed as citric acid), reducing sugars, and total sugars. The SST content showed values ranged between 20.37% to 22.30%, which were high values, but did not show significant differences in the treatments. The pH values were between 3.4 and 3.8 and were highly significant in the interaction between temperature and storage time. The tritatable acidity reported values from 0.99 to 2.24 (as percent citric acid), which had similar behavior in the fruit treated or not with CO2. Reducing sugar values were between 7.79 and 17.99 g•100 g-1 (in base to fresh weight), with highest values at higher storage temperature without CO2 atmosphere. Some times these fruit could be sweeter, such as in this case where the total sugar reached the highest values from 12.92 to 20.64 g•100 g-1, resulting in higher value fruit stored during 3 weeks with CO2 treatment at 15 ± 2 °C. Fruit kept good conditions during 3 weeks stored at 15 ± 2 °C.

scholarly journals Postharvest Browning of Rambutan is a Consequence of Water Loss

1996 ◽  
Vol 121 (4) ◽  
pp. 730-734 ◽  
Author(s):  
Margaret Landrigan ◽  
Stephen C. Morris ◽  
Barry W. McGlasson
Keyword(s):  
Weight Loss ◽  
Water Loss ◽  
Storage Time ◽  
Loss Rate ◽  
Total Phenolic ◽  
Nephelium Lappaceum ◽  
Fruit Pericarp ◽  
Pericarp Browning ◽  
And Storage ◽  
Reduced Water

Rambutan (Nephelium lappaceum L.) rapidly lose their attractive appearance after harvest due to a superficial pericarp browning. Storage at high humidity minimizes fruit desiccation and may, therefore, delay browning onset. This paper examines the effect of reduced water loss rate on browning that may occur with time. Rambutan fruit pericarp browning beyond a commercially saleable level occurred at a weight loss of 25% to 40%. This depended on duration and storage relative humidity (RH). Skin browning was 50% greater on the red (R 134) than the yellow (R 156) cultivar at 60% RH. There was a storage time × RH interaction in the development of browning such that browning was observed earlier at lower RHs. Skin browning and spintern (soft spine) browning developed independently. Cracks appeared on the surface of fruit with increased weight loss. Browning occurrence was consistent with increased total phenolic compound levels in the pericarp. Water loss precedes browning occurrence and, over time, water loss is related to browning. Water stress appeared to affect rambutan pericarp tissue in much the same manner as senescence.

scholarly journals Penggunaan Edible Coating Dalam Pengawaten Buah Kelengkeng Dimocarpus longan Lour

2021 ◽  
Vol 21 (2) ◽  
pp. 374-382
Author(s):  
Suriana Laga ◽  
Saiman Sutanto ◽  
Fatmawati Fatmawati ◽  
Abd. Halik ◽  
Aylee Christine Alamsyah Sheyoputri
Keyword(s):  
Weight Loss ◽  
Experimental Design ◽  
Moisture Content ◽  
Water Content ◽  
Storage Time ◽  
Edible Coating ◽  
Coating Application ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

Masalah yang sering muncul  pada buah-buahan adalah adalah cepatnya mengalami kerusakan karena proses respirasi dan transpirasi sehingga akan memperpendek umur simpan. Salah satu upaya memperpanjang kesegaran buah Kelengkeng dengan pemakaian Edible Coating.  Penelitian ini bertujuan untuk mengetahui kemampuan Edible Coating sebagai pengemas buah Kelengkeng selama penyimpanan. Perlakuan penelitian terdiri atas aplikasi Edible Coating (Kontrol) dan lama penyimpanan (1 hari, 2 hari, 3 hari, 4 hari, 5 hari dan 6 hari). Parameter yang diamati adalah susut berat, kadar air dan warna. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial dengan dua kali ulangan. Pengaruh perlakuan aplikasi Edible Coating dan lama penyimpanan berpengaruh sangat nyata terhadap susut berat, kadar air dan warna buah Kelengkeng. Penggunaan Edible Coating sebagai pelapis mampu mengurangi susut berat buah Kelengkeng, mempertahankan kadar air dan warna buah Kelengkeng selama penyimpanan. The problem that often arises in fruits is that they are quickly damaged due to the respiration and transpiration processes so that they will shorten their shelf life. One of the efforts to extend the freshness of Longan fruit is by using Edible Coating. This study aims to determine the ability of Edible Coating as a packaging for longan fruit during storage. The research treatment consisted of Edible Coating application (Control) and storage time (1 day, 2 days, 3 days, 4 days, 5 days and 6 days). Parameters observed were weight loss, moisture content and color. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of Edible Coating application treatment and storage time had a very significant effect on weight loss, moisture content and color of Longan fruit. The use of Edible Coating as a coating is able to reduce the weight loss of longan fruit, maintain water content and color of longan fruit during storage

scholarly journals Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 95 ◽  
Author(s):  
Mohammed Elhassan ◽  
Karin Wendin ◽  
Viktoria Olsson ◽  
Maud Langton
Keyword(s):  
Nutritional Value ◽  
Dry Weight ◽  
Food Sources ◽  
Hot Air ◽  
Quality Aspects ◽  
Insects As Food ◽  
Pan Frying ◽  
And Storage ◽  
Global Population ◽  
Mealworm Larvae

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. Most previous reviews have dealt with insects as a group, making it difficult to evaluate each individual insect species as food because of the generalized data. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, and texture of mealworm products during storage have not been studied, but must be determined before mealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms, such as their packaging and storage, should be identified and considered with respect to the feasibility of using mealworms on a commercial scale.

scholarly journals Glucosinolates in Broccoli Stored under Controlled Atmosphere

1995 ◽  
Vol 120 (6) ◽  
pp. 1069-1074 ◽  
Author(s):  
Merete Hansen ◽  
Peter Møller ◽  
Hilmer Sørensen ◽  
Marita Cantwell de Trejo
Keyword(s):  
Storage Time ◽  
Total Content ◽  
Dry Weight ◽  
Relative Content ◽  
Glucosinolate Content ◽  
Controlled Atmosphere ◽  
And Storage

Content of total and individual glucosinolates were determined in, `Marathon' broccoli florets (Brassica olerucea L. var. italica stored 7 days at 10C under air, 0.5% O2, 0.5% O2 + 20% CO2 or 20% CO2 atmosphere, followed by transfer to air for 2 days. `Marathon' broccoli contained glucoraphanin, glucobrassicin, neoglucobrassicin, glucoiberin, 4-methoxyglucobrassicin, progoitrin, glucoalyssin, and gluconasturtiin. The methylssulfinylalkylglucosinolates (glucoiberin and glucoraphanin) and the indol-3-ylmethylglucosinolates (glucobrassicin, neoglucobrassicin and 4-methoxyglucobrassicin) accounted for 78% and 20% of the total content, respectively, in freshly harvested broccoli. CA treatment and storage time had no significant effect on the relative content of these two groups of glucosinolates. Freshly harvested broccoli contained 47 μmol glucosinolate/g dry weight. The total glucosinolate content increased 42% and 21% during 7 days storage under air and 0.5% O2 + 20% CO2, respectively, as compared to freshly harvested broccoli, and decreased 15% in broccoli stored under 20% CO2. Treatment with 20% CO2 in the absence of 0, resulted in visible CO, injury and water soaking of the tissue. Aeration had no significant effect on total glucosinolate content but reduced the glucobrassicin content 35% in broccoli stored 7 days under 0.5% O2 + 20% CO2 or 20% CO2 atmosphere. In contrast, the 4-methoxyglucobrassicin content increased during storage under low O2 atmosphere and increased further after transfer to air.

scholarly journals Tomato Transplant Morphology Affected by Handling and Storage

HortScience ◽  
1991 ◽  
Vol 26 (11) ◽  
pp. 1377-1379 ◽  
Author(s):  
Daniel I. Leskovar ◽  
Daniel J. Cantliffe
Keyword(s):  
Lycopersicon Esculentum ◽  
Root Growth ◽  
Storage Time ◽  
Shoot Growth ◽  
Dry Weight ◽  
Ethylene Evolution ◽  
Root Dry Weight ◽  
Lower Root ◽  
Growth Changes ◽  
And Storage

Shoot and root growth changes in response to handling and storage time in `Sunny' tomato (Lycopersicon esculentum Mill.) transplants were investigated. Transplants, 45 days old, were stored either in trays (nonpulled) or packed in boxes (pulled) for 0, 2, 4, 6, or 8 days at 5 and 15C. Also, 35-day-old nonpulled and pulled transplants were kept in darkness at 20/28C for 0, 1, 2, or 3 days. At SC, pulled transplants had longer and heavier stems, a higher shoot: root ratio, higher ethylene evolution, and lower root dry weight than nonpulled transplants. At 15C, pulled transplants had more shoot growth than nonpulled transplants. Nonpulled, initially 35-day-old transplants had heavier shoots and roots and higher (7.0 t·ha-1) yields of extra-large fruit than pulled transplants (4.1 t·ha-1), but there were no differences in the total yields of marketable fruits.

SHORT-TERM WEIGHT LOSS OF THE ENDOSCOPIC SLEEVE GASTROPLASTY FOR PRIMARY OBESITY

2020 ◽  
Author(s):  
AJ del Pozo-Garcia ◽  
DR de la Cruz ◽  
T Valdés-Lacasa ◽  
S Nevado ◽  
R Polanco ◽  
...  
Keyword(s):  
Weight Loss ◽  
Short Term ◽  
Endoscopic Sleeve Gastroplasty ◽  
Sleeve Gastroplasty
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