Changes in Biochemical and Nutritional Qualities of Aerobic and Vacuum-packaged Thua Nao During Shelf-life Storage

2013 ◽  
Vol 16 (11) ◽  
pp. 501-509
Author(s):  
Katekan Dajantaa ◽  
Arune Apishartsa ◽  
Ekachai Chukeatiro
Keyword(s):  
Shelf Life ◽  
Nutritional Qualities

scholarly journals Extended Storage of Yellow Pepper Fruits at Suboptimal Temperatures May Alter Their Physical and Nutritional Quality

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1109
Author(s):  
Kumar Lama ◽  
Sharon Alkalai-Tuvia ◽  
Daniel Chalupowicz ◽  
Elazar Fallik
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Nutrient Content ◽  
Total Phenolic ◽  
Optimum Temperature ◽  
External Quality ◽  
Plastic Packaging ◽  
Nutritional Qualities ◽  
Storage Temperatures

Yellow sweet peppers (Capsicum annuum L. cv. Dinamo) are generally more susceptible than red sweet peppers to physiological and pathological deterioration after harvest. Yellow peppers also fetch higher prices at market. In this study, we examined the external and nutritional quality attributes of yellow pepper fruits stored at suboptimal temperatures of 1.5 and 4 °C for 3 weeks, followed by a 3-day shelf-life simulation. Notably, yellow peppers kept in plastic (Xtend®, Stepac, Tefen, Israel) bags at 4 °C maintained their external quality just as well as peppers stored at the optimum temperature of 7 °C. In addition, nutrient content (namely ascorbic acid) and total phenolic and hydrophilic antioxidant contents were not reduced when the peppers were kept at suboptimal storage temperatures of 4 or 1.5 °C in Xtend® plastic packaging. Thus, the external and nutritional qualities of yellow pepper fruits can be preserved at suboptimal temperatures of 4 °C with Xtend® plastic packaging. This is particularly significant in light of the fact that storage at such temperatures is sometimes used as a quarantine method to eliminate pests on produce imported into Israel.

Storage of root crops at the summer period of cultivation in the conditions of the Moscow region

2021 ◽  
pp. 19-21
Author(s):  
Л.Н. Тимакова ◽  
Л.М. Соколова
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Phytopathogenic Fungi ◽  
Moscow Region ◽  
Growing Period ◽  
Federal Research ◽  
Root Crops ◽  
Plastic Bags ◽  
Nutritional Qualities ◽  
Cultivation Technology

Ассортимент потребляемых в зимнее время корнеплодных культур можно значительно расширить за счет включения в рацион питания репы и различных разновидностей редьки. Цель работы – определить оптимальные сроки хранения редьки различного географического происхождения и репы при летнем сроке выращивания. Исследования проводили во ВНИИО – филиале ФГБНУ ФНЦО (Московская область, Раменский район). Посев корнеплодов для хранения – в третьей декаде июля. Технология выращивания общепринятая. Почва опытного участка относится к типу аллювиальных луговых, среднесуглинистая, насыщенная, влагоемкая. Фитопатологическую оценку корнеплодов во время хранения проводили в лаборатории иммунитета отдела селекции и семеноводства ВНИИО – филиала ФГБНУ «Федеральный научный центр овощеводства». Для культивирования фитопатогенных грибов использовали среду Чапека. Корнеплоды хранили в течение 7 месяцев в полиэтиленовых мешках, в хранилище с активным вентилированием при температуре 0,5–1,5 °С, влажности воздуха 95%. Объект исследования: продолжительность периода хранения корнеплодов. Предмет исследования: сорта репы и редьки европейской, китайской и японской. Представлены результаты хранения корнеплодов в динамике, начиная с декабря (через три месяца хранения). Биологические особенности культуры – основное условие срока хранения и максимального сохранения питательных качеств продукции. В результате исследований выявлены оптимальные сроки хранения культур: для редьки европейской он составляет 6–7 месяцев, редьки китайской и репы – 5 месяцев, дайкона – 3 месяца. Установлено, что редька японская или дайкон наиболее восприимчива к грибным заболеваниям во время хранения. The range of root crops consumed in winter can be significantly expanded by including turnips and various varieties of radish in the diet. The purpose of the work is to determine the optimal shelf life of radishes of various geographical origin and turnips with a summer growing period. The research was conducted at the ARRIVG-branch of the FSBSI FSVC (Moscow region, Ramensky district). Sowing for storing root crops was carried out in the third decade of July. The cultivation technology is generally accepted. The soil of the experimental site belongs to the type of alluvial meadow, medium loamy, saturated, moisture-intensive. Phytopathological assessment of root crops during storage was carried out in the immunity laboratory of the Department of Breeding and Seed Production of ARRIVG- branch of the Federal Research Center for Vegetable Growing. Chapek medium was used for the cultivation of phytopathogenic fungi. Root crops were stored for 7 months-in plastic bags, in a storage with active ventilation at a temperature of 0.5–1.5 °C, air humidity of 95%. The object of research: the storage period of root crops. Subject of research: varieties of turnips and radishes of European, Chinese and Japanese. The results of root crop storage in dynamics are presented: starting from December (after 3 months of storage). The biological features of the culture are the main condition for the shelf life and maximum preservation of the nutritional qualities of the products. As a result of the research, the optimal shelf life of crops was revealed: for European radish, it is 6–7 months, for Chinese radish and turnip-5 months, for daikon-3 months. It was found that Japanese radish or daikon is most susceptible to fungal diseases during storage.

scholarly journals Effect of Chitosan Coating on Physiological Responses and Nutritional Qualities of Tomato Fruits during Postharvest Storage

2019 ◽  
pp. 1-11
Author(s):  
Naznin Sultana ◽  
H. M. Zakir ◽  
M. A. Parvin ◽  
S. Sharmin ◽  
H. P. Seal
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Room Temperature ◽  
Physiological Responses ◽  
Postharvest Storage ◽  
Tomato Fruits ◽  
Chitosan Coating ◽  
Study Results ◽  
Fruit Samples ◽  
Nutritional Qualities

This experiment was conducted to evaluate the effect of chitosan coating on physiological responses and nutritional qualities of tomato fruits at postharvest storage. There were four treatments of chitosan viz. T0 (control), T1 (0.10%), T2 (0.20%) and T3 (0.30%), and two storage conditions viz. in refrigerator (4°C) and room temperature (≈23-25°C). The matured light yellow tomato fruit samples were collected at 10, 20, 30 and 50 days after postharvest storage to assess physiological parameters viz. shelf life and weight loss as well as to determine lycopene and mineral constituents viz. Ca, Mg, P, S, Na and K. The mean weight loss of tomato fruits were 0.64, 1.28, 1.59 and 2.28% at 4°C, while it was 0.88, 1.84, 2.60 and 4.80% at room temperature at 10, 20, 30 and 50 days after postharvest storage, respectively. The shelf life of tomato fruits ranged between 58.3-100.0, 50.0-100.0, 33.3-75.0 and 16.7-66.8% at 4°C, while the ranges were 66.8-100.0, 50.0-100.0, 33.3-75.0 and 0.0-41.8% at room temperature at 10, 20, 30 and 50 days after postharvest storage, respectively. As regards to weight loss and shelf life, the study results inferred that chitosan coating with 0.2% solution is useful at postharvest storage of fruits. The study results revealed that storage temperatures (4°C and ≈23-25°C) had no effect on the total contents of different mineral element of tomato fruits but lycopene content reduced almost twice at refrigerated condition. On the other hand, the effect of chitosan coating on Ca, Mg, P, S, Na and K contents of tomato fruits at different days after postharvest storage were highly significant at both conditions. Finally, the study results concluded that 0.2% chitosan based coatings in tomato fruits proved to extend the shelf life by decreasing the decay incidence and weight loss, and refrigerated condition is better than that of room temperature.

A Man's Shelf Life

2007 ◽  
Author(s):  
Darren Braun
Keyword(s):  
Shelf Life

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

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