scholarly journals Survival Analysis to Predict How Color Influences the Shelf Life of Strawberry Leather

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 218
Author(s):  
Raquel da Silva Simão ◽  
Jaqueline Oliveira de de Moraes ◽  
Julia Beims Lopes ◽  
Ana Caroline Cichella Frabetti ◽  
Bruno Augusto Mattar Carciofi ◽  
...  
Keyword(s):  
Survival Analysis ◽  
Shelf Life ◽  
Color Change ◽  
Light Emitting Diode ◽  
Storage Conditions ◽  
Quality Parameter ◽  
Current Status ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Color Changes

Color change of fruit-based products during storage is an important quality parameter to determine their shelf life. In this study, a combination of relative humidity (RH) and illumination was evaluated on the stability of strawberry leathers. Samples were conditioned at 25 °C, in chambers with RH of 22.5% and 52.3% and under two levels of illumination (no illumination and with a light-emitting diode (LED) illumination at 1010 lx). Samples were analyzed during storage by instrumental color measurements, total anthocyanin content, and consumers’ acceptance/rejection of the product color. Current-status survival analysis was performed to estimate the sensory-based shelf-life of the strawberry leather. The chromatic parameters (a* and ΔE* values) and anthocyanin content changed with increasing storage time and RH, fitting a first-order fractional conversion model. Samples conditioned at the higher RH showed a higher reduction of a* values and anthocyanins losses when stored under LED illumination than those without illumination. The increase of RH resulted in a faster increase of the consumer rejection probability and a shorter shelf life of the strawberry leather. For 50% of consumers’ rejection, the sensory shelf life of the strawberry leather equilibrated at 22.5% RH was estimated as at least 54 days, while it was reduced to approximately 2 days at 52.3% RH. The red chromatic parameter (a* value) strongly correlated to the percentage of consumer rejection in all storage conditions, suggesting that this analytical parameter can be useful as a predictor of strawberry leather’s shelf life. Therefore, the results of this study show the applicability of an approach that integrates instrumental and sensory data to acquire faster information on color changes during the storage of strawberry leather and product shelf-life prediction.

scholarly journals Transcriptome Sequencing and Expression Analysis of Genes Related to Anthocyanin Biosynthesis in Leaves of Malus ‘Profusion’ Infected by Japanese Apple Rust

Forests ◽  
2019 ◽  
Vol 10 (8) ◽  
pp. 665
Author(s):  
Pengyuan Liu ◽  
Yilin Wang ◽  
Jiaxin Meng ◽  
Xian Zhang ◽  
Jing Zhou ◽  
...  
Keyword(s):  
Molecular Mechanisms ◽  
Color Change ◽  
Anthocyanin Biosynthesis ◽  
Fruit Production ◽  
Amino Acid Sequences ◽  
Anthocyanin Content ◽  
Color Changes ◽  
Apple Leaves ◽  
Bhlh Genes ◽  
Myb Genes

Anthocyanins play many roles in plants, including providing protection from biotic and abiotic stresses. Japanese apple rust (Gymnosporangium yamadae Miyabe ex G. Yamada) causes serious diseases in plants of the genus Malus and results in reduced fruit production and quality. However, few studies have been done to unravel the molecular mechanisms of anthocyanin formation in rust-infected apple leaves. To identify new regulatory genes in apple leaves that may be involved in regulating rust-induced anthocyanin biosynthesis, we measured anthocyanin content and sequenced the transcriptomes of rust-infected and uninfected tissues of Malus ‘Profusion’ leaves. Significant color changes and anthocyanin enrichment (especially cyanidin-3-galactoside chloride) occurred in infected tissues, whereas no significant color change and a low anthocyanin level were observed in uninfected tissue. We identified 10,045 differentially expressed genes (DEGs) in these two tissue types, including 6021 genes that were upregulated in the infected tissue and 4024 genes that were downregulated. We also identified five structural genes that are putative regulators of anthocyanin biosynthesis. In addition, 56 MYB genes, 36 bHLH genes, and one WD40 gene were identified among the obtained DEGs. According to the phylogeny of the amino acid sequences of transcription factors known to be involved in anthocyanin biosynthesis, one MYB gene (MYB114-like) and two bHLH genes (bHLH33 and bHLHA-like) may relate to anthocyanin biosynthesis in rust-infected apple leaves. These data will provide insights into the molecular mechanisms underlying anthocyanin accumulation upon rust infection.

Developing Packaging by Using Smart Material which Helps to Realize Spoilage in Yoghurt

2011 ◽  
Vol 471-472 ◽  
pp. 185-190
Author(s):  
Bülent Eker ◽  
Ayşegül Akdogan Eker
Keyword(s):  
Shelf Life ◽  
Polymer Material ◽  
Color Change ◽  
Smart Material ◽  
Smart Polymer ◽  
Color Changes

The important effect of yoghurt on people's health caused increasing of many technological works and researches not only in our country but also all over the world.The environment in which yoghurt kept, may cause many sort of germs and contamination paths by the effects of some factors which are fairly similar to its own structure. These factors change the shelf-life of yoghurt and finally cause spoilage in yoghurt. In this context, it is known that the scientific works in this area which are aiming to minimize this spoilage effect, focus on the yogurt structure and packaging of yoghurt. The aim of this paper is to improve a smart polymer material which interacts with serum and changes color of the package by considering serum occurring within the shelf-life of yoghurt. PP based material will be used with the biological agencies like “kaoline” and “talc” and implemented mainly or superficial, the color change will be arised if the serum's PH increases. In practice, everyone can see the color changes with the window which will be placed on the label and the window will include the cautions according to the color levels.

scholarly journals Color changes of blackberry as affected by freezing rate

2008 ◽  
pp. 63-68 ◽  
Author(s):  
Dobrila Randjelovic ◽  
Ljubo Vracar ◽  
Aleksandra Tepic
Keyword(s):  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Color Change ◽  
Ph Value ◽  
Market Value ◽  
Anthocyanin Content ◽  
Preparation Process ◽  
Surface Color ◽  
Color Changes ◽  
Reference Parameters

Fast frozen blackberry partially change its surface color from characteristic black to copper-redish color. This change decreases the market value, especially when the product is intended for export. For these reasons classic tunnels for slow freezing are being more widely used nowadays. In order to clarify mentioned phenomena, a detailed monitoring of preparation process and freezing, as well as changes of frozen blackberry fruits in industrial conditions was carried out. Along with sensory evaluation of surface color changes, chemical analysis of reference parameters of fresh and frozen fruits were performed. The results of sensory evaluation confirmed evident color change of fruits frozen by slow (and fast) treatment; the chemical analysis confirmed unchanged total solids and anthocyanin content, as well as changes in pH value and vitamin C, in comparison to fresh blackberry fruits.

scholarly journals 092 Evaluating Seasonal Color Changes and Storage Conditions for Woody Plant Branches Used in the Floral Trade

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 404D-404
Author(s):  
K.S. Kleeberger ◽  
B.C. Moser
Keyword(s):  
Color Change ◽  
Measurement Techniques ◽  
Ornamental Plants ◽  
Storage Conditions ◽  
Color Measurement ◽  
Storage Duration ◽  
Color Changes ◽  
Color Retention ◽  
Cornus Sericea ◽  
Hue Angle

A number of deciduous woody ornamental plants experience seasonal changes in stem pigmentation. The resulting coloration yields plants desirable for use as cut branches in the florist trade. The dynamics of color change are particularly important in identifying harvest periods based on optimum color. The characterization of this process has been investigated for Cornus (Cornus baileyi, Cornus sericea `Cardinal', Cornus sericea `Flaviramea', Cornus alba `Bud's Yellow') and Salix (Salix matsudana `Tortosa', Salix `Golden Curls', Salix `Scarlet Curls') cultivars. Seasonal color changes are presented in relation to date. These data were compared to chlorophyll and anthocyanin levels to further characterize pigmentation change. Because size and round stem shape are not conducive to traditional tristimulus color measurement techniques, L*a*b* measurements were obtained from images imported via computer scanner as CIELAB images. L*a*b* values then were used to determine hue angle and chromaticity for each sample date. Postharvest storage duration and conditions are evaluated with regard to moisture content and color retention in cut branches.

scholarly journals Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage

2019 ◽  
Vol 22 ◽  
Author(s):  
Rafaela Rebessi Zillo ◽  
Paula Porrelli Moreira da Silva ◽  
Marta Helena Fillet Spoto ◽  
José Guilherme Prado Martin
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Radical Scavenging ◽  
Physicochemical Characteristics ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Ripening Stages

Abstract Camu-camu (Myrciaria dubia), a fruit native to the Brazilian Amazon, is considered a source of antioxidant compounds. Due to its high perishability, postharvest studies aimed at increasing its shelf life are required. The aim of this study was to evaluate the influence of harvesting time on the conservation of the physicochemical characteristics and antioxidant compounds of camu-camu during cold storage. The fruits, harvested at different ripening stages (red and reddish-green peel), were stored in polyethylene terephthalate trays at 15 °C and 90% relative humidity. The following analyses were carried out on days 1, 2, 5, 7, 9 and 13 after harvest: luminosity, hue angle and chromaticity, pH, soluble solids content, titratable acidity, SS/TA, ascorbic acid content, total phenolic content, total anthocyanin content and free-radical-scavenging activity by the 1,1-diphenyl-2-picryl-hydrazil method. The data were submitted to a multivariate analysis. The fruits harvested at different ripening stages showed different postharvest characteristics, highlighting the parameters of colour, flavour and antioxidants. The reddish-green fruits, despite their low concentration of anthocyanins during storage, showed high levels of phenolic compounds, ascorbic acid and antioxidant activity, which were maintained for nine days of cold storage. Due to the flavour characteristics and antioxidant compounds, it is recommended that camu-camu be harvested in the reddish-green maturation stage to extend its shelf life.

scholarly journals Anthocyanin Concentration of “Assaria” Pomegranate Fruits During Different Cold Storage Conditions

2004 ◽  
Vol 2004 (5) ◽  
pp. 338-342 ◽  
Author(s):  
Graça Miguel ◽  
Catarina Fontes ◽  
Dulce Antunes ◽  
Alcinda Neves ◽  
Denise Martins
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Storage Conditions ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Anthocyanin Concentration ◽  
External Standard ◽  
Peak Areas ◽  
South Portugal

The concentration of anthocyanins in fruits of “Assaria” pomegranate, a sweet Portuguese cultivar typically grown in Algarve (south Portugal), was monitored during storage under different conditions. The fruits were exposed to cold storage (5∘C) after the following treatments: spraying with wax; spraying with1.5% CaCl2; spraying with wax and1.5% CaCl2; covering boxes with 25μc thickness low-density polyethylene film. Untreated fruits were used as a control. The anthocyanin levels were quantified by either comparison with an external standard of cyanidin 3-rutinoside (based on the peak area) or individual calculation from the peak areas based on standard curves of each anthocyanin type. The storage time as well as the fruit treatment prior to storage influenced total anthocyanin content. The highest levels were observed at the end of the first month of storage, except for the fruits treated with CaCl2, where the maximal values were achieved at the end of the second month. The anthocyanin quantification method influenced the final result. When total anthocyanin was calculated as a sum of individual pigments quantified based on standard curves of each anthocyanin type, lower values were obtained.

scholarly journals Effect of Vacuum Packaging on Quality of Pomegranate Arils during Storage

2020 ◽  
pp. 40-46
Author(s):  
Alice P. Sujeetha ◽  
R. Meenatchi ◽  
Paulin Patricia ◽  
Aditi Negi
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Enzymatic Reaction ◽  
Consumer Preference ◽  
Vacuum Packaging ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Quality Deterioration ◽  
Pomegranate Arils

Development of advanced lifestyle increased consumer preference towards preservative free, nutrient rich and ready to eat fresh fruits. Vacuum packaging increases shelf life of fresh produce, reduces quality deterioration by preventing from aerobic spoilage. Safety and quality assurance of packaged fruits/fruit products has concerns world-wide due to quality deterioration and increase in endogenous enzymatic reaction during storage. Minimally processed, ready to eat pomegranate arils are in great demand that satisfy the consumer requirements such as convenient, freshly available, healthy food, and saves time and labor. This study aims to extend the shelf life of pomegranate arils (Punica granatum L.) by vacuum packaging. Two different packaging materials such as LDPE and HDPE were used and the vacuum packed arils were stored under ambient and refrigerated conditions. The quality changes & physicochemical properties such as colour, physical weight loss, firmness, pH, titratable acidity, total soluble solids, total anthocyanin content and microbial load were analyzed. Results indicated that the shelf life of normally packed pomegranate arils were up to 8 days whereas vacuum packed arils were extended to 22 days under refrigerated condition. HDPE has minimal effect on physicochemical properties of arils as compared to LDPE.

scholarly journals Development of Aroma Volatiles and Color during Postharvest Ripening of `Kent' Strawberries

1995 ◽  
Vol 120 (4) ◽  
pp. 650-655 ◽  
Author(s):  
Artur Miszczak ◽  
Charles F. Forney ◽  
Robert K. Prange
Keyword(s):  
Weight Loss ◽  
Color Change ◽  
Anthocyanin Content ◽  
Fresh Weight ◽  
Surface Color ◽  
Aroma Volatiles ◽  
Color Changes ◽  
Relative Production ◽  
Postharvest Ripening ◽  
Volatile Production

`Kent' strawberries were harvested at red, pink, and white stages of development, and stored at 15C in the light. Fruit were sampled over a 10-day period and evaluated for volatile production and surface color. Volatile production by red and pink fruit peaked after 4 days of storage. Maximum volatile production by red fruit was 8- and 25-fold greater than maximum production by pink and white fruit, respectively. Aroma volatiles were not detected in the headspace over white berries until 4 days following harvest after which volatile production increased through the tenth day of storage. Changes in the surface color of white berries during postharvest ripening coincided with the production of volatiles. In another experiment, red, pink, and white `Kent' strawberries were stored for 3 days at 10 or 20C in the dark or light. Fruit were then evaluated for volatile production, weight loss, anthocyanin content, and surface color changes. White berries produced volatile esters after 3 days of storage at 20C in the light. Both light and temperature influenced the relative production of the volatiles produced by pink fruit. Fresh weight loss, color change, and anthocyanin content were temperature and light dependent.

scholarly journals (183) Quality and Shelf Life of Greenhouse Tomatoes Exposed to 1-Methylcyclopropene

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1017C-1017
Author(s):  
Sarah Stephenson ◽  
Jennifer DeEll ◽  
Dennis Murr ◽  
Rickey Yada
Keyword(s):  
Shelf Life ◽  
Color Change ◽  
Fruit Firmness ◽  
Production Rates ◽  
Color Changes ◽  
Maturity Stages ◽  
Tomato Cultivars ◽  
Growing Conditions ◽  
Greenhouse Tomatoes ◽  
Treatment Application

The objectives of this research were to determine if 1-methylcyclopropene (1-MCP) improves fruit quality and extends shelf life of Ontario greenhouse tomatoes. `Beefsteak' tomatoes between breaker and turning maturity stages were harvested from commercial growers in Leamington, Ontario, and randomly sorted into uniform lots for 1-MCP treatment. Application of 1-MCP concentrations from 0 to 1200 nL/L was done at 22 °C for 12 hours in sealed bags. After treatment, fruit were held at 22 °C. Color change, fruit firmness, and production rates of CO2 and ethylene were followed for a period of 2 weeks. Significant differences (P ≤ 0.05) were found in color, ethylene, and CO2 production rates between treatments. However, there were few significant differences among cultivars and growers. This suggests that different tomato cultivars respond similarly to 1-MCP, and that commercial growing conditions and practices may not affect its efficacy. Over the 2-week ripening period, fruit from treatments of less than 300 nL/L 1-MCP exhibited similar color changes while treatments of more than 600 nL/L resulted in blotchy ripening, causing fruit to be unmarketable. 1-MCP treatment led to an increase in the rates of ethylene and CO2 production, two processes correlated with the onset of fruit ripening. This increase was unexpected and other studies showed that 1-MCP delayed the onset of these processes in tomatoes, and inhibited them in other fruits. Tomatoes treated at a maturity between breaker and turning did not respond well to 1-MCP, perhaps due to the ripening process having already begun. This implies that maturity stages earlier than breaker to turning may respond better to 1-MCP, and it may be more beneficial to target greenhouse tomatoes at an earlier maturity.

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