Effect of Different Temperatures on Storage Quality of Fresh-Cut Apples

Taking ‘Fuji’ fresh-cut apples as material, studied on the effect of different temperatures (-2 ̊C,0 ̊C,2 ̊C and 4 ̊C) on storage quality of fresh-cut apples during 25 days. The results indicated that low temperature can significantly keep the storage quality of fresh-cut apples and inhibit browning. Moreover, compared to the other treatment groups, treatment at 0 ̊C better maintained the firmness, color, as well as higher contents of titratable acid and lower MDA content, which showed 0 ̊C can extent storage time.

Download Full-text

Study on Effect of High Oxygen Treatment on Storage Quality and Anti-Browning of Fresh-Cut Apples

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.511-512.46 ◽

2014 ◽

Vol 511-512 ◽

pp. 46-49

Author(s):

Chuan Zhu Leng ◽

Qi Li ◽

Si Xin Wang ◽

Xi Hong Li ◽

Lan Chen ◽

...

Keyword(s):

Sensory Quality ◽

High Oxygen ◽

The Other ◽

Soluble Solids ◽

Storage Quality ◽

Total Soluble Solids ◽

Titratable Acid ◽

Oxygen Treatment ◽

Fresh Cut

The effect of high oxygen treatment on quality of Fuji fresh-cut apples during 24 days of storage at 4°C was investigated. Results indicated that the high oxygen could significantly inhibit the browning as well as keep the sensory quality of fresh-cut apples. Moreover, the treatment of 100% oxygen for 5 days better maintained the color and firmness, also with higher contents of the total soluble solids and titratable acid of fresh-cut apples, compared to the other treatments.

Download Full-text

Quality and Microbial Changes of Fresh-cut Mango Cubes Held in Controlled Atmosphere

HortScience ◽

10.21273/hortsci.36.6.1091 ◽

2001 ◽

Vol 36 (6) ◽

pp. 1091-1095 ◽

Cited By ~ 54

Author(s):

Nithiya Rattanapanone ◽

Yuen Lee ◽

Tianxia Wu ◽

Alley E. Watada

Keyword(s):

Low Temperature ◽

Shear Force ◽

Soluble Solids ◽

Controlled Atmosphere ◽

Temperature Variations ◽

Different Temperatures ◽

Fresh Cut

The marketable period of fresh-cut `Tommy Atkins' and `Kent' mango cubes was 3 to 5 days at 10 °C and 5 to 8 days at 5 °C. The marketable period was extended by 1 to 2 days when cubes were held in a 4 kPa O2 + 10 kPa CO2 or 2 kPa O2 + 10 kPa CO2 (balance N2) atmospheres, depending on cultivar and temperature. Variations in texture (shear force), pH, and soluble solids were greater among cubes from different mango lots than among cubes held at different temperatures or atmospheres. Yeast count increased more with time than did the total mesophilic aerobic count, and the increase was less under controlled atmosphere (CA) than in air at 10 °C. The CA was beneficial in maintaining quality of the cubes; however, low temperature was more effective than CA.

Download Full-text

Influence of different method and different storage life on moisture and senzorial evaluation of durable salamis

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200856040183 ◽

2008 ◽

Vol 56 (4) ◽

pp. 183-196

Author(s):

Hana Šulcerová ◽

Jiří Štencl ◽

A. Šulcová

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Heat Treated ◽

Different Temperatures ◽

The Difference ◽

Total Difference ◽

Cut Surface ◽

Sausage Casing ◽

General Appearance

Heat-treated salamis “Vysočina“ were produced with standard way in a meat factory; their diameter was 55 mm. Samples were stored under laboratory conditions at different temperatures: 5, 10, 15, 20, and 25 °C and sensory analysed every week during one month storage. The dry matter (d.m.) was measured, too. Descriptors of general appearance, sausage casing, texture, cut surface, dry edge, smell, taste, and salty were monitored. Biggest changes were in descriptors general appearance and sausage casing (P < 0.001) and also in dry edge (P < 0.010) during the month period. Germs of moulds were found only at 5 and 10 °C. Rapid increase of d.m. in samples was noticeable in the first week of the storage time. It was 3 % d.m. at 5 °C and 11 % d.m. at 25 °C. Increase of d.m. of salamis continues slowly in the next three weeks period; the total difference was about 10 % d.m. in the temperature range measured. Decrease of d.m. at 5 °C was noticed in the last week of the measurement. The difference was 3.5 % d.m. This change means that the equilibrium moisture content of the samples of salamis has been reached at the temperature 5 °C. The best sensorial quality of salamis “Vysočina” was in the storage temperature ranged from 15 to 20 °C.

Download Full-text

Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

Ciência e Agrotecnologia ◽

10.1590/s1413-70542009000400021 ◽

2009 ◽

Vol 33 (4) ◽

pp. 1095-1102 ◽

Cited By ~ 5

Author(s):

Ana Carla Marques Pinheiro ◽

Eduardo Valério de Barros Vilas Boas ◽

Lucas Carvalho e Silva ◽

Alessandra de Paiva Alves ◽

Marcelo La Selva ◽

...

Keyword(s):

Persea Americana ◽

Sodium Hypochlorite Solution ◽

Rigid Plastic ◽

Randomized Design ◽

Pvc Film ◽

Different Temperatures ◽

Fresh Cut ◽

Hedonic Scale ◽

Storage Temperatures

The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film) with a permeability to O2, CO2 and water vapor of 15,000, 80,000 and 390 cm³/m²/day, respectively. The product was stored under 3 different temperatures 0, 5, 10ºC and evaluated at 5 different storege periods of 0, 2, 3, 5 and 6 days, in a randomized design in a 3x5 factorial. The storage of fresh-cut avocado at 5ºC is the best alternative because it determines better maintenance of quality of the avocado. These presented lower darkening of pulp, better scores for appearance and acceptability, lower softening and polyphenoloxidase activity, in comparison to those stored at 0 and 10ºC. The fresh-cut avocados stored at 5ºC presented a shelf life of 5 days, based, mainly on, appearance, score 7.3, sited between the concepts "like moderately" and "like very much" on a hedonic scale of 9 points and 86% of acceptability, at the end of 5 days of storage.

Download Full-text

Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

Environment and Natural Resources Research ◽

10.5539/enrr.v6n2p51 ◽

2016 ◽

Vol 6 (2) ◽

pp. 51 ◽

Cited By ~ 1

Author(s):

Yu-ying PAN ◽

Xiao-hua QIU ◽

Jin-sheng YANG

Keyword(s):

Soluble Protein ◽

Storage Time ◽

Storage Temperature ◽

Frozen Storage ◽

Biochemical Properties ◽

Texture Profile ◽

Low Temperature Storage ◽

Different Temperatures ◽

Temperature Storage

The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C, -55°C, -65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca2+ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca2+ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P < 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 days, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca2+ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.

Download Full-text

Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.108.244 ◽

2011 ◽

Vol 108 ◽

pp. 244-250

Author(s):

Wei Dong Bai ◽

Wen Hong Zhao ◽

Zhou Min Lu ◽

Xue Dan Cao ◽

Zhong Liang Zhang

Keyword(s):

Vitamin C ◽

Storage Time ◽

Theoretical Foundation ◽

Soluble Sugar ◽

Soluble Solids ◽

Storage Quality ◽

Titrable Acidity ◽

And Storage ◽

Weight Loss Ratio

In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 μmol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3±0.5°C, relative humidity of 65~80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment ,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 μmol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.

Download Full-text

THE EFFECT OF TEMPERATURE ON THE EXPRESSION OF FACTORS GOVERNING RUST REACTION IN A CROSS BETWEEN TWO VARIETIES OF TRITICUM VULGARE

Canadian Journal of Research ◽

10.1139/cjr31-063 ◽

1931 ◽

Vol 5 (2) ◽

pp. 200-207 ◽

Cited By ~ 1

Author(s):

J. B. Harrington

Keyword(s):

Low Temperature ◽

Genetic Factors ◽

The Other ◽

Effect Of Temperature ◽

Puccinia Graminis ◽

Genetic Studies ◽

Triticum Vulgare ◽

Susceptibility Factors ◽

Different Temperatures ◽

Genetic Hypothesis

Two random populations of F2 plants of the cross Marquillo × Marquis were tested for the reaction of their F3 seedling progenies to form 21 of Puccinia graminis tritici in the greenhouse, at average daily temperatures of 69.7° F. (the warm test) for one population, and 60.6° F. (the cool test) for the other. In both tests Marquis was susceptible and Marquillo was resistant. In the "warm test" ten families of a total of 781 were resistant. In the "cool test" five families of a total of 301 were susceptible. In both cases the results fitted a 63:1 ratio excellently, indicating the operation of three main genetic factors for rust reaction. A genetic hypothesis is proposed that explains the results on the basis of the influence of low temperature in curtailing the action of three susceptibility factors A, B and C carried by Marquis. The results indicate that genetic studies on characters which are easily influenced by environmental conditions should be made under controlled conditions, after ascertaining in advance the general effects of different temperatures, etc., upon the hybrid material to be used.

Download Full-text

Storage of cut Heliconia bihai (L.) cv. Lobster Claw flowers at low temperatures

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/s1415-43662011000900013 ◽

2011 ◽

Vol 15 (9) ◽

pp. 966-972 ◽

Cited By ~ 8

Author(s):

Andreza S. Costa ◽

Luis C. Nogueira ◽

Venézio F. dos Santos ◽

Terezinha R. Camara ◽

Vivian Loges ◽

...

Keyword(s):

Low Temperatures ◽

Storage Time ◽

Chilling Injury ◽

Visual Quality ◽

Control Treatment ◽

Fresh Weight ◽

Different Temperatures ◽

Treatment Changes ◽

Temperature Storage

The postharvest conservation of cut Heliconia flowers is an important factor to the success of commercialization, especially with regard to exportation. In the present study, the maximal storage time of cut inflorescences of Heliconia bihai cv. Lobster Claw at two different temperatures (12 and 19 °C) was evaluated and compared to laboratory conditions (25 °C, control treatment). Changes in visual quality, fresh weight and bract color (L*, a* and b*) were determined. The visual quality of the inflorescences and fresh weight decreased with time in all treatments. Symptoms of chilling injury were observed on the inflorescences stored at 12 °C for six and eight days. Bract color was not affected by temperature, storage time or the senescence process. The results indicate that a temperature of 12 °C is not recommended for a storage time longer than four days, whereas 19 °C can be used for a storage time of up to eight days for cut inflorescences of H. bihai cv. Lobster Claw.

Download Full-text