scholarly journals The Effect of Ethanol Treatment on the Quality of a New Table Grape Cultivar It 681–30 Stored at Low Temperature and after a 7-Day Shelf-Life Period at 20 °C: A Molecular Approach

2021 ◽  
Vol 22 (15) ◽  
pp. 8138
Author(s):  
Irene Romero ◽  
Maria Vazquez-Hernandez ◽  
Manuel Tornel ◽  
M. Isabel Escribano ◽  
Carmen Merodio ◽  
...  
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Shelf Life ◽  
Molecular Mechanisms ◽  
Ethanol Vapor ◽  
Table Grape ◽  
Ethanol Treatment ◽  
Pr Genes ◽  
Life Period ◽  
Grape Quality

Despite the fact that many studies have examined the effectiveness of different gaseous postharvest treatments applied at low temperature to maintain table grape quality, the use of ethanol vapor has hardly been investigated. Thus, this work has studied the effectiveness of ethanol vapor-generating sachets in the maintenance of It 681–30 table grape quality, a new cultivar, during storage at low temperature and after the shelf-life period at 20 °C. To this end, various quality assessments have been carried out and the effect of the ethanol treatment on the expression of different genes (phenylpropanoids, transcription factors, PRs, and aquaporins) was determined. The results indicated that the application of ethanol vapor reduced the total decay incidence, weight loss, and the rachis browning index in It 681–30 grapes stored at 0 °C and after the shelf-life period at 20 °C, as compared to non-treated samples. Moreover, the modulation of STS7 and the different PR genes analyzed seems to play a part in the molecular mechanisms activated to cope with fungal attacks during the postharvest of It 681–30 grapes, and particularly during the shelf-life period at 20 °C. Furthermore, the expression of aquaporin transcripts was activated in samples showing higher weight loss. Although further work is needed to elucidate the role of ethanol in table grape quality, the results obtained in this work provide new insight into the transcriptional regulation triggered by ethanol treatment.

scholarly journals Effects of Polypropylene Bag on Storage Properties of Litchi (Litchi Chinensis Sonn.)

2020 ◽  
Vol 2 (1) ◽  
pp. p144
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. kamrul Hassan
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Storage Period ◽  
Randomized Design ◽  
Postharvest Treatments ◽  
Completely Randomized Design ◽  
Storage Properties ◽  
Single Factor Experiment

The present study was run in the laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period of 15 May to September, 2016. The objectives of the study were to determine the effects of different postharvest treatments on the storage behaviour of litchi. Eight postharvest treatments viz., control, fruits stored in 50µ polypropylene bag at ambient temperature, fruits stored in 75µ polypropylene bag at ambient temperature, fruits stored in 100µ polypropylene bag at ambient temperature, fruits stored at 4ºC temperature, fruits stored in 50µ polypropylene bag at 4ºC temperature, fruits stored in 75µ polypropylene bag at 4ºC temperature, fruits stored in 100µ polypropylene bag at 4ºC temperature were assigned to the litchi fruits. The single factor experiment was laid out in a completely randomized design with three replications. 75µ polypropylene bag at low temperature (4ºC) caused minimal weight loss, whereas, the untreated fruits exhibited maximal weight loss. The pericarp turned brown within 4 days of storage in the untreated fruits, while polypropylene bags helped keep its bright red colour, but microbial decay was evident at the end of the storage period. Different postharvest treatments showed highly significant variation in the shelf life of litchi. Among the treated and untreated fruits, 75µ polypropylene bag at low temperature (4ºC) treatment exhibited better storage performance. The fruits kept in 75µ polypropylene bag at 4°C showed the highest shelf life (20.67 days) followed by 50µ polypropylene bag at 4°C (20.33 days), and it was the lowest in the untreated fruits (3 days).

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet

2020 ◽  
pp. 41-51
Author(s):  
. Junianto ◽  
Shafa Shofiani ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Shelf Life ◽  
Ph Value ◽  
Ph Measurements ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Number Of Bacteria ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentrations based on the number of bacteria contained on mullet fillet during low-temperature storage. The method used in this research was experimental with four treatments in double measurements. Mullet fillets were soaked for a half-hour in different concentrations of Basil leaves extract (0%, 1,5%, 3%, and 4,5%) and stored at low temperature (5-10℃). The parameters observed in this research were the number of bacteria, pH measurements, and weight loss. Based on the results of this study it can be concluded that the use of basil leaves extract with a concentration of 3% in mullet fillet during low-temperature storage has the longest shelf life of 11 days with the amount bacteria of 4.55 x cfu/g, pH value of 6.55 and weight loss value of 20,00%.

scholarly journals Effectiveness of the Ruku-ruku Leaf Solution (Ocimum sanctum) as a Natural Preservative in Indian Mackerel (Rastrelliger sp.) during Low-temperature Storage

2019 ◽  
pp. 1-13
Author(s):  
Muhammad Heffiqri Riady ◽  
Iis Rostini ◽  
Yuli Andriani ◽  
Rusky Intan Pratama
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Shelf Life ◽  
Water Content ◽  
Research Method ◽  
Ocimum Sanctum ◽  
Soaking Time ◽  
Indian Mackerel ◽  
Low Temperature Storage ◽  
Temperature Storage

This research was conducted to determine the shelf life of Indian mackerel by giving ruku-ruku leaf solution at different concentrations on phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content in Indian mackerel during low-temperature storage. The study was conducted at the Laboratory of Fisheries Product Processing, University of Padjadjaran, Jatinangor. The research method used is an experimental method with 4 treatments. Ruku-ruku leaf solution treatments concentration were 0%, 10%, 30%, and 50%, soaking time 30 minutes, then stored at low-temperature (5-10ºC). Observations were made on days 1, 3, 6, and 7 for Indian mackerel concentration of 0% or control (without soaking of ruku-ruku leaf solution) while treatment with ruku-ruku leaf solution 10%, 30%, and 50% were carried out at days 1, 3, 6, 7, 8, 9, 10, 11, 12, and 13. The parameters observed included phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content. The results of research showed that the use of a ruku-ruku leaf solution with concentration 30% on Indian mackerel during low-temperature storage has the longest shelf life that is until the 13th day with amount of bacteria 6,90 × 107 cfu/g, degree of acidity (pH ) at 6,95, weight loss at 9,52% and water content at 65,32%.

scholarly journals Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in ‘Rojo Brillante’ Persimmon

HortScience ◽  
2015 ◽  
Vol 50 (4) ◽  
pp. 570-576 ◽  
Author(s):  
Pedro Novillo ◽  
Alejandra Salvador ◽  
Pilar Navarro ◽  
Cristina Besada
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Chilling Injury ◽  
Redox System ◽  
Sod Activity ◽  
Low Temperature Storage ◽  
Life Period ◽  
Cold Store ◽  
Stress Accumulation ◽  
Temperature Storage

A treatment with 1-methylcyclopropene (1-MCP) is known to reduce softening to the flesh of ‘Rojo Brillante’ persimmon, which is the main chilling injury (CI) symptom that occurs after storage at low temperature. However, very little is known about the mechanism by which 1-MCP confers persimmon tolerance to chilling. The aim of this study was to investigate the changes in the redox system associated with CI and its reduction by 1-MCP during storage at 1 °C and after shelf life period. Our results showed that during cold store, both control and 1-MCP treated fruit underwent gradual oxidative stress (accumulation of H2O2, increment in APX, CAT, LOX, and slight increase in SOD activity) but no CI was manifested. During shelf life conditions, ethylene production was slightly higher in control than in 1-MCP treated fruit. Besides, the CI manifestation of control fruit was associated with oxidative burst [major H2O2 accumulation and sharp increase in catalase (CAT), peroxidase (POD), and lipoxygenase (LOX) activity], while 1-MCP treatment greatly reduced the CI symptoms. The 1-MCP treated fruit showed down-regulated POD activity and up-regulated CAT activity, which resulted in slower H2O2 accumulation. The reduction of the flesh softening as the main manifestation of CI in ‘Rojo Brillante’ persimmon by 1-MCP was associated with the modulation of the redox state of the fruit during the shelf life period that follows low-temperature storage.

scholarly journals Table Grapes during Postharvest Storage: A Review of the Mechanisms Implicated in the Beneficial Effects of Treatments Applied for Quality Retention

2020 ◽  
Vol 21 (23) ◽  
pp. 9320
Author(s):  
Irene Romero ◽  
Maria Vazquez-Hernandez ◽  
Isaac Maestro-Gaitan ◽  
Maria Isabel Escribano ◽  
Carmen Merodio ◽  
...  
Keyword(s):  
Molecular Mechanisms ◽  
Table Grape ◽  
Quality Improvements ◽  
Beneficial Effects ◽  
Table Grapes ◽  
Grape Quality ◽  
Quality Retention ◽  
The World ◽  
Postharvest Treatments ◽  
Nutritional Compounds

Table grape is a fruit with increasing interest due to its attributes and nutritional compounds. During recent years, new cultivars such as those without seeds and with new flavors have reached countries around the world. For this reason, postharvest treatments that retain fruit quality need to be improved. However, little is known to date about the biochemical and molecular mechanisms related with observed quality improvements. This review aims to examine existing literature on the different mechanisms. Special attention will be placed on molecular mechanisms which activate and regulate the different postharvest treatments applied in order to improve table grape quality.

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.

scholarly journals Cold-Active β-Galactosidases: Insight into Cold Adaption Mechanisms and Biotechnological Exploitation

Marine Drugs ◽  
2021 ◽  
Vol 19 (1) ◽  
pp. 43
Author(s):  
Marco Mangiagalli ◽  
Marina Lotti
Keyword(s):  
Low Temperature ◽  
Molecular Mechanisms ◽  
Building Blocks ◽  
Cold Active ◽  
Cold Adaption ◽  
Glycosyl Donor ◽  
Pharmaceutical Industries ◽  
Biotechnological Processes ◽  
Hydrolysis Of ◽  
Insight Into

β-galactosidases (EC 3.2.1.23) catalyze the hydrolysis of β-galactosidic bonds in oligosaccharides and, under certain conditions, transfer a sugar moiety from a glycosyl donor to an acceptor. Cold-active β-galactosidases are identified in microorganisms endemic to permanently low-temperature environments. While mesophilic β-galactosidases are broadly studied and employed for biotechnological purposes, the cold-active enzymes are still scarcely explored, although they may prove very useful in biotechnological processes at low temperature. This review covers several issues related to cold-active β-galactosidases, including their classification, structure and molecular mechanisms of cold adaptation. Moreover, their applications are discussed, focusing on the production of lactose-free dairy products as well as on the valorization of cheese whey and the synthesis of glycosyl building blocks for the food, cosmetic and pharmaceutical industries.

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

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