Fungal Diversity and Physicochemical Changes in Fresh Fruits During Storage at Ambient Room Conditions

The study aimed to investigate the effect of short-term postharvest storage on the fungal diversity and physicochemical and sensory quality of fresh fruits viz. apple, banana, grapes, guava and mango. The fruits were stored at ambient room temperature (28°C) and evaluated for fungal diversity, total fungal and bacterial counts, moisture content, water activity (aw), vitamin C content and sensory characteristics such as appearance, odour, taste, texture and overall acceptability at the initial (0 day), 7 and 14 days of storage. The dominant fungal genera isolated from all the fruits were Aspergillus niger (35.38%), Penicillium spp. (28.24%), Rhizopus stolonifer (25.35%) and Aspergillus flavus (21.35%) after 14 days of storage. Both the total fungal and bacterial counts increased significantly over storage time. However, the percent moisture content and aw level of all the fruits decreased significantly (P < 0.05) after 14 days storage. The storage time did not significantly (P > 0.05) affect the vitamin C content of fruits. Regarding sensory quality, apple got the highest score for appearance, odour, taste, texture, and overall acceptability followed by grapes whereas banana and guava got the lowest score for overall acceptability after 14 days storage. It was concluded that, at ambient room temperature a diversity of fungal species attacks fresh fruits and their shelf life, nutritional and sensory quality start deteriorating as early as after 3 days of storage.

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Studies on the preparation of stem amaranth pickle

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v12i1.21409 ◽

2014 ◽

Vol 12 (1) ◽

pp. 177-182

Author(s):

FH Shanta ◽

RR Rajib ◽

MA Alim ◽

MR Haque

Keyword(s):

Chemical Analysis ◽

Vitamin C ◽

Moisture Content ◽

Proximate Composition ◽

Room Temperature ◽

Storage Stability ◽

Fungal Growth ◽

Overall Acceptability ◽

Storage Studies ◽

Microbiological Status

Fresh stem amaranth was analyzed for proximate composition and the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. Pickle was prepareded with sugar, salt, oil and vinegar. Five formulations of stem amaranth were prepared. Fresh stem amaranth contains 96.0% moisture, 1.0% ash, 0.01% fat, 2.0% protein and 30 mg/100g vitamin-C. The chemical analysis of pickles showed that moisture content was highly reduced in all processed samples. The microbiological studies revealed that total viable counts of bacteria and fungal growth were high in the pickles prepared without vinegar and sugar but it was low with vinegar-sugar-oil mix. The panelists marked for colour, flavor, texture and overall acceptability and analyzed statistically. Among five samples, the pickles prepared with vinegar-sugar-oil mix were the best. Storage studies were carried out up to six months at room temperature. Minor change was observed for color and flavor. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21409 J. Bangladesh Agril. Univ. 12(1): 177-182, June 2014

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Pickle and Chutney Development from Fresh Hog Plum (Spondias dulcis)

Journal of Environmental Science and Natural Resources ◽

10.3329/jesnr.v5i2.14604 ◽

2013 ◽

Vol 5 (2) ◽

pp. 67-72

Author(s):

MHR Bhuiyan

Keyword(s):

Chemical Composition ◽

Vitamin C ◽

Moisture Content ◽

Salt Concentration ◽

Storage Stability ◽

Sugar Concentration ◽

Initial Concentration ◽

Overall Acceptability ◽

Preparation of Whey-Based Banana Beverage and its Quality Evaluation

Himalayan Journal of Science and Technology ◽

10.3126/hijost.v5i01.42140 ◽

2021 ◽

Vol 5 (01) ◽

pp. 60-66

Author(s):

Kunjal Shrestha ◽

Abhishek Dahal

Keyword(s):

Sensory Analysis ◽

Room Temperature ◽

Storage Time ◽

Value Added ◽

Body Color ◽

Overall Acceptability ◽

A Value ◽

Banana Juice ◽

Nutritional Qualities ◽

The One

A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations and based on statistical analysis the one which showed the highest value for body, color, flavor, taste, and overall acceptability was selected for further analysis (85% liquid whey and 15% banana juice). The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the composition of whey and banana juice (p<0.05). The beverage was pasteurized at 82.5°C for 20 min and stored at normal (25±5°C) and refrigerated (7±1°C) for 30 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity) and microbial (TPC, yeast & mold count) properties were evaluated. Out of five formulations, the one selected via sensory analysis had TSS of 12.4°Bx, total solids 14.21%, 0.302% acidity, pH 5.72, 5.087% reducing sugar, 0.53% protein, 0.56% ash, 0.87% crude fiber, 184.43mg potassium (mg/100gm) and 0.912mg vitamin C in 100 ml. The prepared beverage was stored for 30 days under refrigerated and normal conditions, and changes in TSS, pH and acidity were observed: 12.413.3%, 5.72-5.214, 0.32-0.43%, and 12.4-13.8%, 5.72-4.64, 0.32-0.68% respectively. Overall analysis showed that the beverage prepared with 85% liquid whey and 15% banana juice could be stored for 30 days under refrigerated conditions without the addition of preservatives.

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Stability of Donepezil in an Extemporaneously Prepared Oral Liquid

Journal of Pharmacy Practice ◽

10.1177/0897190006297459 ◽

2006 ◽

Vol 19 (5) ◽

pp. 282-285 ◽

Cited By ~ 2

Author(s):

Weeranuj Yamreudeewong ◽

Eric Kurt Dolence ◽

Deborah Pahl

Keyword(s):

High Performance ◽

Room Temperature ◽

Storage Time ◽

Microbial Growth ◽

Storage Period ◽

Significant Loss ◽

Ambient Room Temperature ◽

Oral Liquid ◽

Liquid Preparation ◽

The Stability

The stability of donepezil in an extemporaneously prepared oral liquid was studied. An aqueous liquid formulation of donepezil was prepared by reconstituting the powder from triturated 5-mg tablets with equal amounts of deionized water and 70% sorbitol solution with an expected donepezil concentration of 1 mg/mL. Polyethylene terephthalate plastic bottles containing donepezil liquid preparation were stored at ambient room temperature (22° C-26° C) and in the refrigerator (4° C-8° C). After a storage time of 1, 2, 3, and 4 weeks, donepezil liquid samples were analyzed in triplicate for donepezil concentrations by high-performance liquid chromatography. The concentrations of donepezil were found to be within the acceptable limit (± 10% of the initial concentration) in all test samples, which indicated that donepezil liquid preparation was stable at room temperature and in the refrigerator for up to 4 weeks. In addition, our study findings indicated that there was no microbial growth in the extemporaneously prepared donepezil liquid preparation after a storage period of 4 weeks in the refrigerator. In summary, the results of our study revealed that donepezil is stable (no significant loss of donepezil concentration and no microbial growth) in an extemporaneously prepared oral liquid when stored in the refrigerator for up to 4 weeks.

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The Influence of Glycerol Monostearate Concentration and Storage Condition on Tomato Powder’s Contents Using Foam Mat Drying Method

REAKTOR ◽

10.14710/reaktor.21.1.1-10 ◽

2021 ◽

Vol 21 (1) ◽

pp. 1-10

Author(s):

Putri Ramadhany ◽

Abigail Fern Pramana ◽

Arabella Febiola ◽

Tony Handoko

Keyword(s):

Vitamin C ◽

Moisture Content ◽

Shelf Life ◽

Room Temperature ◽

Weight Ratio ◽

Aluminium Foil ◽

Drying Method ◽

High Concentration ◽

Tomato Production ◽

Tomato Powder

Tomato is a seasonal horticultural product that has beneficial effects on human health. It contains a high concentration of lycopene and vitamin C. However, tomato production, which continues to increase in Indonesia, is not balanced with its consumption. Due to its high moisture content, harvested tomato relatively has a short shelf-life. Resultantly, the unconsumed tomato will end up being wasted. One way to prolong tomato’s shelf-life is by converting it into powder form. In this research, the tomato was shifted into tomato powder using a foam mat drying method. The weight ratio of GMS to tomato juice was varied: (1) 4%-w/w, (2) 5%-w/w, and (3) 6%-w/w. Tomato powder was then stored in two types of materials (sealed brown glass bottle and laminated aluminium foil (LAF) resealable zipper) and three conditions (refrigerator ( ± 4 ℃), room temperature (± 25.2 ℃) and sun-exposed (± 30 ℃)). According to the results, foam mat drying could maintain the nutrients of the tomato powder. Increasing GMS larger than 5%-w/w had no big impact on reserving lycopene and vitamin C. At 5%-w/w GMS, tomato powder consisted of 1.09%/w/w moisture, 42.58 mg/100 g lycopene, and 123.28 mg/100 g vitamin C. It was found that moisture and vitamin C on tomato powder content was influenced by storage conditions, while lycopene content was influenced by storage material. Moisture content and vitamin C were best maintained at the sun-exposed condition and room temperature, respectively. While lycopene was best stored in the laminated aluminium foil (LAF) resealable zipper.

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Kajian Kinetika Pengaruh Lama Penyimpanan Terhadap Kadar Vitamin C Pada Buah Apel Malang (Malus Sylvestris)

Al-Kimia ◽

10.24252/al-kimia.v7i2.8125 ◽

2019 ◽

Vol 7 (2) ◽

Author(s):

Anjar Purba Asmara ◽

Hanik Khuriana Amungkasi

Keyword(s):

Vitamin C ◽

Room Temperature ◽

Storage Time ◽

Reaction Rate ◽

Life Time ◽

Direct Sunlight ◽

Average Value ◽

Malus Sylvestris ◽

The Subject ◽

Kinetics Of

An analysis for determining kinetics of effect of varied shelf-life time to the level of vitamin C in Malus sylvestris fruits has been conducted. It has used fresh apple Malang (M. sylvestris) from Batu (East Java) at their harvest time with the same size and color as the subject of the research. Therefore, the fruits were stored in room temperature and kept away from direct sunlight for 0, 1, 2, and 3 days. The fruits were extracted by using a juice blending technique with aquadest as the solvent. An iodimetric titration has been used to determine the effect of the varied storage time to the level of vitamin C in the samples. The result shows that the average value of vitamin C level in M. sylvestris stored in 0, 1, 2, and 3 days as much as 2.3904 mg/50g; 2.1073 mg/50g; 2.06695 mg/50g; and 1.9860 mg/50g, respectively. Statistic analysis of ANAVA-A and t-test confirms that there are significant differences between the level of vitamin C of M. sylvestris stored in 0, 1, 2, and 3 days. The conclusion about the kinetics of ascorbic acid degradation of M. sylvestris at 27 0C states three expressions as following as: the reaction is a second order reaction, the constants of reaction rate is 2.65 x 10-2 L(mol.days)-1, the half life is 15.786 days, and kinetics model for the reaction is C = (0.0265t + 1/C0)-1.

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Effects of Pre-drying Chemical Treatments on Quality of Cabinet Dried Tomato Powder

Journal of Environmental Science and Natural Resources ◽

10.3329/jesnr.v5i1.11590 ◽

2012 ◽

Vol 5 (1) ◽

pp. 253-265 ◽

Cited By ~ 1

Author(s):

NHMR Mozumder ◽

MA Rahman ◽

MS Kamal ◽

AKM Mustafa ◽

MS Rahman

Keyword(s):

Vitamin C ◽

Moisture Content ◽

Sensory Analysis ◽

Total Sugar ◽

Overall Acceptability ◽

Chemical Treatments ◽

Potassium Metabisulphite ◽

Significant Difference ◽

Tomato Powder

The focus of this research was to analyze the yield, physico-chemical and nutritional quality of a cabinet dried tomato powder as affected by three (3) chemical treatments (KMS, CaCl2 and both). Dehydration process was carried out using a cabinet dryer at a constant air flow velocity of 0.7 m/s and air temperature in the range of 60-65oC based on preliminary tests by dipping in 0.2% (w/w) potassium metabisulphite (T1) and 1% (w/w) calcium chloride (T2) independently and 1% (w/w) calcium chloride (CaCl2) along with 0.2% (w/w) potassium metabisulphite (KMS) in water solution (T3) for 10 minutes. The effect of 3 pre-drying treatments on quality of cabinet dried tomato powder was analyzed by determining moisture content, rehydration ratio, total sugar, total acidity, fat, protein, ash, crude fiber, pH, total caroteniods, vitamin-C, minerals (calcium, iron, phosphorus) and sensory analysis. The results expressed that the treatment T3 achieved the highest yield of tomato powder (4.6 g/100 g). The control sample showed highest moisture content (6.9 g/100 g) and dipping in 1% CaCl2 along with 0.2% KMS presented the lowest moisture content (5.9 g/100 g). Sample T3 showed highest total sugar content (49.1 g/100 g). The study also depicted that the total carotenoids content in tomato powder was 0.21 mg/100 g which was lower than that of fresh tomato (2.1 mg/100 g). Micronutrients such as vitamin-C, Calcium, phosphorus and iron were found to be 35.30 mg/100 g, 336.72 mg/100 g, 105 mg/100g and 12.23 mg/100 g, respectively in case for T3 sample. Sensory analysis (color, texture, flavor and overall acceptability) of tomato powder was carried out by trained and untrained panelists and their interpretation was done by using statistical ANOVA Test. There was no significant difference between control and treated samples regarding to their texture, flavor and overall acceptability but significant difference was observed in case of color. DOI: http://dx.doi.org/10.3329/jesnr.v5i1.11590 J. Environ. Sci. & Natural Resources, 5(1): 253-265, 2012

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Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees

Food Science and Technology International ◽

10.1177/1082013208095328 ◽

2008 ◽

Vol 14 (5_suppl) ◽

pp. 103-108 ◽

Cited By ~ 12

Author(s):

O. Osorio ◽

N. Martínez-Navarrete ◽

G. Moraga ◽

J.V. Carbonell

Keyword(s):

Room Temperature ◽

Storage Time ◽

Sensory Quality ◽

Pectin Methylesterase ◽

Taste Quality ◽

Point Of View ◽

Thermal Treatments ◽

Three Samples ◽

Thermally Treated

The behavior of strawberry purees submitted to processes of mild pasteurization (75 °C — 15 s) and severe pasteurization (90 °C — 20 s), using as references fresh and hot-filled purees, was studied. Purees thermally treated were stored at +3 °C during 2 months. Pectin methylesterase activity, rheological behavior, and taste quality were analyzed. The results showed how the pectin methylesterase activity of strawberry puree (0.385nanokatal/mL) was reduced to 25.5% by the mild heat treatment, to 5.4% by the severe one and to undetectable levels in the hot-filled puree. A significant increase in the viscosity was detected as a consequence of the severe thermal treatments, although in any case it decreased with storage time. Taste quality, evaluated by simple ranking tests of samples, was superior in the fresh puree, without significant differences among the three samples thermally treated. The assessors pointed out the greater aromatic intensity of the fresh puree and the lack of cooked flavors in all samples. All treated samples maintained their sensory quality during 2 months of storage at 3 °C. The taste quality of hot-filled purees stored 1 or 2 months at room temperature (21 °C) was significantly lower than the respective chilled samples. From this point of view, the hot-filled treatment and chilling storage will be recommended for this product.

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Characterization for Staling of Chinese Rolls

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.798-799.1049 ◽

2013 ◽

Vol 798-799 ◽

pp. 1049-1052

Author(s):

Dong Jing Zhang ◽

Yan Xing Zhao ◽

Wei Yang ◽

Yao Xu ◽

Zheng Zhao

Keyword(s):

Moisture Content ◽

Storage Time ◽

Sensory Quality ◽

Storage Period ◽

Enthalpy Change ◽

Hot Water ◽

Eating Quality ◽

C Storage

Chinese rolls are prepared from hot water dough and wrapped with meat and vegetable when consumption. Staling of Chinese rolls results in loss in texture and eating quality. Moisture content, enthalpy change (H), texture and sensory quality of Chinese rolls which are significantly affected during staling at 4°C storage, were monitored over a storage period of four days. Moisture content was founded to decrease steadily during staling of Chinese rolls. Enthalpy change, H, as measured by DSC increased with storage time. The texture of Chinese rolls became progressively harder with storage at 4°C. A decrease in sensory quality and acceptability of the Chinese rolls was observed with storage. Most of the staling parameters show good correlation. Texture showed the best overall correlation with all other staling parameters.

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Effect of modified atmosphere packaging on stability of three kinds of bread

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201361061881 ◽

2013 ◽

Vol 61 (6) ◽

pp. 1881-1887

Author(s):

Václav Vlášek ◽

Jitka Langová ◽

Jiří Štencl

Keyword(s):

Moisture Content ◽

Significant Influence ◽

Room Temperature ◽

Storage Time ◽

Modified Atmosphere Packaging ◽

Gravimetric Method ◽

Modified Atmosphere ◽

Gluten Free ◽

Manometric Method ◽

Microbiological Stability

The study evaluates effect of ordinary and modified atmosphere N2 and CO2 on bread packaging and changes of selected bread parameters, moisture content (MC) and water activity (Aw), in real storage time. MC has a significant influence on physical properties of bread and Aw characterizes its microbiological stability. Both parameters are functionally dependent. Manometric method was used for measurement of Aw and gravimetric method was used for measurement of MC. Samples of three kinds of bread, gluten-free, Šumava bread, and Bavorský bread, packaged into barrier wrappers, were stored at the room temperature of 20 °C. MC and Aw were measured in real storage time in intervals of three days for all kinds of bread, always in crust and crumb separately. Individual measurements were finished when a mould were discovered in samples. The initial MC of crust was in the range of 21.01–29.26% MC (w.b.) and the final MC in the range of 26.79–33.58% MC (w.b.) in tested breads. MC of crumb was in the range of 34.49–46.58% MC (w.b.) at the beginning and in the range of 32.92–44.21% MC (w.b.) at the end in tested samples. Minimum differences within values of MC showed gluten-free bread during storage time. Values of Aw were in the range of 0.863–0.948 at the beginning and in the range of 0.933–0.958 at the end of measurement in crust, for all samples. Values of Aw were in the range of 0.960–0.961 at the beginning and in the range of 0.952–0.961 at the end of measurement in crumb. Minimum differences within values of Aw showed gluten-free bread again. The highest shelf-life has been achieved in CO2 atmosphere, for all kinds of bread. Mathematical models with ability for MC and Aw prediction in real time of storage were created for Šumava bread.

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