The Storage Conditions to Quality of Iodine Content in Salt at the Seller Level that Distributed in Traditional Market at North Denpasar in Year 2017

Introduction : One of the health problems in Indonesian society that has a huge impact on the survival and quality of human resources is GAKI. One of the basic human needs in daily life is widely used as an additional ingredient in food ingredients as food preservatives such as salted fish, mustard greens, pickled fruits, and the basic manufacture of chemical compounds is salt. The research was to determine the effect of storage process and storage time on iodine content in salt. Method : The research was designed as descriptives quantitative study that conducted in traditional market at North Denpasar. The sample collected was 60 branded salt and unbranded salts. The iodine content was tested using iodometri titration method at Laboratorium Analis Kesehatan STIKes Wira Medika Bali. Data of storage condition was collected from direct measurement and interview with the vendor. The data was analyzed descriptively and analytically. Results : The researched results showed that iodine content of 5 branded and unbranded salts in North Denpasar was 58,98 ± 24,41 ppm. While the storage conditions with the average storage duration time at the traders was 13 days with average temperature of 29,760C and 68,82% humidity.

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The Optimum Storage Conditions on the Quality of the Stingless bee Honey

Journal of Physics Conference Series ◽

10.1088/1742-6596/2049/1/012003 ◽

2021 ◽

Vol 2049 (1) ◽

pp. 012003

Author(s):

Imron Meechai ◽

Isma-ae Chelong ◽

Romlee Chedoloh

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Sugar Content ◽

Storage Condition ◽

Storage Conditions ◽

Stingless Bee ◽

Significant Difference ◽

Storage Times ◽

And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

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Changes in the content of organic acids and inorganic anions in sugar beet during long-term storage

Sugar Industry ◽

10.36961/si17974 ◽

2016 ◽

pp. 760-764 ◽

Cited By ~ 1

Author(s):

Maciej Wojtczak ◽

Aneta Antczak-Chrobot ◽

Paulina Miko ◽

Magdalena Molska ◽

Ilona Baszczyk ◽

...

Keyword(s):

Sugar Beet ◽

Storage Conditions ◽

Denitrifying Bacteria ◽

Raw Material ◽

Storage Duration ◽

Long Term Storage ◽

Term Storage ◽

Acetic Acids

Due to the prolongation of the period of the sugar campaign, it is necessary to optimize the storage conditions, so that changes in the quality of the raw material could be minimized. The aim of this study was to determine the effect of storage duration and temperature on changes in the composition of sugar beet. The study presents the changes in the content of glucose, fructose, raffinose, lactic and acetic acids, nitrates and nitrites as well as in the content of the total number of mesophilic bacteria, denitrifying bacteria and spores of denitrifying bacteria during storage under various conditions.

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Fish Supply Chain Model in Traditional Market: Case Study of Beringharjo Market Yogyakarta

E3S Web of Conferences ◽

10.1051/e3sconf/202014702007 ◽

2020 ◽

Vol 147 ◽

pp. 02007

Author(s):

Ensi Saraswati ◽

Suadi

Keyword(s):

Supply Chain ◽

Production Systems ◽

Raw Material ◽

Chain Model ◽

Fresh Fish ◽

Salted Fish ◽

Supply Chain Model ◽

Traditional Market

This research aimed to understand the flow of fish commodity, information, and financial in the fish supply chain at the traditional market, through case study in the Beringharjo market Yogyakarta. Data was collected through systematic interview with 18 fish businesspersons and observation on the study site. The study showed fish commodities in the market consisted of marine, freshwater and processed fish (salted/dried fish and soft bone milkfish/bandeng presto). The fish majorly supplied by suppliers from outside Yogyakarta, that reached 86-90% for fresh fish (marine and freshwater) and 100% for salted fish and raw material of bandeng presto. Suppliers and traders in Beringharjo market used flexible methods of payment, such as manual receipt and trust-based relation (for instance pay on other day). The suppliers and traders had been work together for more than five years. The emerging problems were the lack of fresh fish supply and the low quality of processed fish. The supply chain model for fresh fish involved three stages (supplier-seller-ultimate customer/household) and the supply chain model for processed fish in four stages (supplier-wholesaler-trader/seller-ultimate consumer). The supply chain model for the milkfish also consisted of four stages (supplier-fish processor-seller-ultimate consumer). The study indicates the importance of improving local fish production systems to fullfill growing fish consumption in DIY.

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Seed quality of Amburana cearensis (Allemão) A.C. Sm. (Fabaceae) is influenced by storage condition

Journal of Seed Science ◽

10.1590/2317-1545v39n4179328 ◽

2017 ◽

Vol 39 (4) ◽

pp. 401-409 ◽

Cited By ~ 3

Author(s):

Marcelo do Nascimento Araujo ◽

Marisol Ferraz ◽

Fabiana Karla Araújo Américo ◽

Fabrício Francisco Santos Silva ◽

Bárbara França Dantas ◽

...

Keyword(s):

Low Temperatures ◽

Reducing Sugars ◽

Seed Quality ◽

Germination Rate ◽

Seedling Emergence ◽

Soluble Sugars ◽

Storage Condition ◽

Storage Conditions ◽

Total Soluble Sugars

Abstract: The aim of this study was to evaluate the effects of storage conditions on the germination of A. cearensis seeds. The experimental design was completely randomized into split plots over time with four replicates. The storage conditions of the airtight containers in the refrigerator and laboratory, paper bags in the laboratory and liquid nitrogen were assessed for 27 months. In the laboratory, we evaluated the germination, the germination rate, uniformity of germination, and total soluble and reducing sugars in the radicle. In the greenhouse, we evaluated seedling emergence, emergence rate and height of 30-day-old seedlings. Seeds stored in the refrigerator maintained a high initial germination rate, which decreased from the 21st month. Seeds stored in paper bags in the laboratory showed low emergence and small seedlings. Total soluble sugars and reducing sugars were mobilized when the seeds were stored at low temperatures. Thus, it is not advisable to store A. cearensis seeds in a laboratory environment without airtight containers. A. cearensis seeds kept in a refrigerated environment maintained their viability for at least two years.

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STORAGE QUALITY OF McINTOSH APPLES AS AFFECTED BY REMOVAL OF ETHYLENE FROM THE STORAGE ATMOSPHERE

Canadian Journal of Plant Science ◽

10.4141/cjps69-098 ◽

1969 ◽

Vol 49 (5) ◽

pp. 567-572 ◽

Cited By ~ 19

Author(s):

F. R. Forsyth ◽

C. A. Eaves ◽

H. J. Lightfoot

Keyword(s):

Room Temperature ◽

Storage Condition ◽

Storage Conditions ◽

Soluble Solids ◽

Soluble Solids Content ◽

Storage Quality ◽

Storage Atmosphere ◽

Solids Content

Preclimacteric McIntosh apples were maintained under low (average 6 ppm) C2H4 and high (average 1,570 ppm) C2H4 levels for 189 days at 3.3 °C. Subsequent analysis of the fruit revealed that the low C2H4 storage condition had maintained approximately 0.9 kg (2 lb.) greater firmness in the fruit than had the high C2H4 condition. This extra firmness persisted for more than a week at room temperature. Acidity levels and soluble solids content were increased slightly by the low C2H4 treatment. Low C2H4 treatment caused both a lower internal C2H4 content of the fruit and a lower level of C2H4 emission by the whole fruit than did storage in high levels of C2H4. The low C2H4 storage conditions reduced the incidence of core browning.

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Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

Foods ◽

10.3390/foods10092161 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2161

Author(s):

Leeanny Caipo ◽

Ana Sandoval ◽

Betsabet Sepúlveda ◽

Edwar Fuentes ◽

Rodrigo Valenzuela ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Principal Component ◽

Extra Virgin Olive Oil ◽

Storage Condition ◽

Storage Conditions ◽

One Year ◽

The Impact

Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between the composition of EVOOs and the storage conditions. EVOOs stored at −23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring (E)-2-nonenal levels.

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The influence of storage conditions on texture parameters and sensory quality of sour cherry jams with various plant additives

Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality ◽

10.15193/zntj/2018/116/249 ◽

2018 ◽

Vol 116 (3) ◽

pp. 100-115

Author(s):

Anna Banaś ◽

Anna Korus ◽

Jarosław Korus

Keyword(s):

Control Sample ◽

Storage Period ◽

Sour Cherry ◽

Storage Conditions ◽

Storage Duration ◽

Plant Component ◽

Japanese Quince ◽

Colour Parameters ◽

Flax Seeds

The objective of the research study was to compare the texture and colour parameters as well as and some sensory indicators of low-sugar sour cherry jams with and without pro-health plant ingredients (the latter jams constituted a control sample). The sour cherry jams studied contained chokeberry, elderberry, Japanese quince, flax seeds, wheat germs and inulin; their content was 6 ÷ 42 % by weight of the total sour cherry fruit. Steviol glycoside was added to replace some part of sucrose and to reduce its amount by 15 ÷ 48 %. The products obtained were analysed immediately after production and, next, 6 and 12 months after storing them at a refrigeration (10 ºC) and room temperature (20 ºC). In the jams the dominant colours were red (a*) and yellow (b*). The brightest jams were those with added Japanese quince, flax seeds and wheat germs. Chokeberry and elderberry added caused the jams to significantly darken. After storage changes were found in the texture and colour parameters, though those in the jams stored at 10 ºC were smaller. The jams underwent a sensory evaluation: high scores (4.6 ÷ 5.0 points) were awarded to the jams immediately after production and after a period of their 6 month storage. Also after a 12 month storage period, the quality of jams was awarded high scores (4.7 ÷ 5.0 points) except for the jams with flax seeds and wheat germs that were lower scored (3.8 ÷ 4.0 points). The analysis of the jam samples studied show that storing the jams at a lower temperature is more beneficial and the storage duration of jams with flax seeds and wheat germs should be reduced to 6 months. The conclusion is that the jams with the selected plant component added (chokeberry, elderberry, Japanese quince, flax seeds, wheat germs and inulin) can be a beneficial alternative to traditional jams.

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Determination and Improvement of the Postharvest Storability of Little Mallow (Malva Parviflora L.): A Novel Crop for a Sustainable Diet

HortScience ◽

10.21273/hortsci15179-20 ◽

2020 ◽

Vol 55 (8) ◽

pp. 1378-1386 ◽

Cited By ~ 1

Author(s):

İbrahim Kahramanoğlu ◽

Chunpeng Wan

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Conditions ◽

Hot Water ◽

Storage Duration ◽

Suitable Heat Treatment ◽

Sustainable Diet ◽

Different Temperatures ◽

Malva Parviflora ◽

Favorable Conditions

Little mallow (Malva parviflora L.) has been traditionally used as an alternative food source. To the authors’ knowledge, there is no available published information about the postharvest storability of little mallow. This study was conducted in three steps. It aimed to determine the postharvest storability of little mallow leaves and to improve its storability using different strategies. First, the effects of four different storage conditions on the storability of little mallow leaves were tested to determine the most favorable conditions for further studies: 5 ± 1 °C and 95% relative humidity (RH); 9 ± 1 °C and 95% RH; 13 ± 1 °C and 95% RH; and 24 ± 1 °C and 55% RH as control. Preliminary experiments suggested that the best temperature and RH combination is 9 ± 1 °C and 95% RH. Hence, the effects of hot water dipping (HWD) were tested at three different temperatures (40, 45, and 50 °C) for two different durations (60 and 120 seconds); the results suggested that the 40 °C treatment is the most suitable heat treatment for improving the storability of mallow. The final experiments were conducted with 15 different treatments, including HWD, eco-friendly edible bio-materials, modified atmosphere packaging, and ultraviolet radiation. Results showed that low-density polyethylene (LDPE) (60 × 60 cm; thickness, 50 μ) and polypropylene (PP) (35 × 50 cm; thickness, 35 μ) packaging provide the highest efficacy for preserving overall quality. The edible quality of little mallow can be extended to 15 days with PP and 12 days with LDPE. However, both materials caused an abnormal odor after that time. Further studies involving additional edible coatings are necessary to determine if the storage duration of little mallow leaves could be extended.

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Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-related Compounds (Phenols and Volatiles)

10.20944/preprints202107.0668.v1 ◽

2021 ◽

Author(s):

Leeanny Caipo ◽

Ana Sandoval ◽

Betsabet Sepúlveda ◽

Edwar Fuentes ◽

Rodrigo Valenzuela ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Principal Component ◽

Extra Virgin Olive Oil ◽

Storage Condition ◽

Storage Conditions ◽

Alpha Tocopherol ◽

The Impact

Abstract: Commercialization of extra virgin olive oil (EVOO) requires a best before date recom-mended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, in-adequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former were associated with higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein and ligstroside derivatives, which also increased with storage time. E-2-Nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring E2-Nonenal levels.

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