Harvesting and Storage Conditions for Pineapples of the Red Spanish Variety

Studies were conducted on the storage behavior of Red Spanish pineapples harvested at four apparently different levels of ripeness. The apparent ripeness classification was based on the yellow-orange area of the fruit. The pineapples were stored and subjected to different conditions of temperature and relative humidity. During storage, the samples were analyzed periodically for chemical constituents and subjected to sensory evaluations. Pineapples classified as "one-fourth-ripe" had a more acceptable rating as far as eating quality when compared with the "shipping green" stage now being harvested by local exporters. Simulated shipping storage conditions including a temperature of 45° F (7.2° C), a relative humidity ranging from 80 to 90 percent and proper air circulation for 7 days have been found to be acceptable for the "onefourth-ripe" fruit. This fruit can remain in very good salable condition for 9 additional days under supermarket conditions where temperatures of 60° F (15.6° C) and 75-percent relative humidities prevail.

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California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

Transactions of the ASABE ◽

10.13031/trans.12709 ◽

2019 ◽

Vol 62 (3) ◽

pp. 661-671 ◽

Cited By ~ 1

Author(s):

Jia Wu ◽

Xiangyang Lin ◽

Shengnan Lin ◽

Paul Chen ◽

Guangwei Huang ◽

...

Keyword(s):

Relative Humidity ◽

Moisture Content ◽

Storage Temperature ◽

Initial Moisture Content ◽

Textural Properties ◽

Storage Conditions ◽

Temperature And Humidity ◽

Lower Temperature ◽

And Storage ◽

Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

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Study of ready to use onion paste for prolonged shelf life

Progressive Agriculture ◽

10.3329/pa.v30i2.42518 ◽

2019 ◽

Vol 30 (2) ◽

pp. 219-226

Author(s):

S Arefin ◽

MHR Bhuiyan ◽

N Yeasmen ◽

MA Islam ◽

M Shams Ud Din

Keyword(s):

Citric Acid ◽

Chemical Constituents ◽

Bacterial Count ◽

Storage Conditions ◽

Point Of View ◽

Total Bacterial Count ◽

Acceptable Quality ◽

Sensorial Quality ◽

The Individual ◽

And Storage

This paper attempts to show the effect of preservatives and storage on the chemical, sensorial and microbial aspect of ready to use (RtU) onion paste, stored at two conditions i.e. ambient temperature (AT: 30±30C) and refrigerated temperature (RT: 5±10C) over a period of 180 days after treating with preservatives i.e. Potassium metabisulphites (KMS), Sodium benzoate (SB) and Citric acid (CA) at two levels i.e. 750 and 1000 ppm respectively. In the context of chemical aspect, a throughout observations over 180 days with 60 days interval showed negligible changes in chemical constituents of RtU onion paste both at AT and RT conditions with a little exception. Over the period pH slightly increased for both the storage conditions. Towards the sensorial point of view, use of preservatives in RtU onion paste resulted in the acceptance of color, flavor and texture up to 60 and 120 days of storage at AT and RT, respectively. To improve the effect of preservatives, mixture of them (KMS & CA; SB & CA) was also applied into to the sample (onion paste) besides the individual application. As a consequence, sensorial quality was better sustained by the addition of CA (0.8%) with other preservatives in comparison to the samples without CA. Onion paste, in specific, treated with 1000 ppm KMS & 0.8% citric acid stored both at AT and RT condition retained the most acceptable quality attributes compared to other treatments. However, onion paste without any preservative (control) was found acceptable only up to 20 days of storage at RT while storage at AT condition resulted in the more worse situation (acceptable up to 5 days). Total bacterial count was found in the lowest amount in RtU onion paste treated with the combination of KMS (1000 ppm) and CA (0.8%). Progressive Agriculture 30 (2): 219-226, 2019

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Viability of Inga vera Willd. subsp. affinis (DC.) T. D. Penn. embryos according to the maturation stage, fungal incidence, chemical treatment and storage

Journal of Seed Science ◽

10.1590/s2317-15372013000100010 ◽

2013 ◽

Vol 35 (1) ◽

pp. 70-76 ◽

Cited By ~ 12

Author(s):

João José Dias Parisi ◽

João Domingos Biagi ◽

Cláudio José Barbedo ◽

Priscila Fratin Medina

Keyword(s):

Storage Conditions ◽

Maturation Stage ◽

Mature Embryos ◽

Classic Pattern ◽

Physiological Quality ◽

Orthodox Seeds ◽

Two Stages ◽

The Relationship ◽

And Storage ◽

Different Levels

The main strategies for conserving Inga vera seeds during storage consist of their partial dehydration and low temperatures. However, such storage conditions can lead to further deterioration of the seed, either from its own metabolism or the development of microorganisms favored by moisture. In this study, the relationship between fungi and the conservation of I. vera embryos with different levels of hydration and maturity was studied, together with the efficiency of treating with carboxin + thiram (300 mL / 100 kg of embryos) for fungus control. Embryos were collected at two stages (immature and mature) and subjected to two drying levels. A sample of embryos from each stage and drying level was treated with carboxin + thiram. Embryos were then stored at 7 or 25 °C for up to 65 days. It was found that undried, mature embryos have a higher physiological quality than the immature ones after storage at 7 °C for 65 days. The carboxin + thiram treatment is phytotoxic for dried embryos. "Field" fungi develop according to the degree of embryo deterioration, differing from the classic pattern defined for orthodox seeds.

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Optimizing Walnut Storage Conditions: Effects of Relative Humidity, Temperature, and Shelling on Quality after Storage

HortScience ◽

10.21273/hortsci15881-21 ◽

2021 ◽

pp. 1-9

Author(s):

Claire Adkison ◽

Kelly Richmond ◽

Nico Lingga ◽

Veronique Bikoba ◽

Elizabeth Mitcham

Keyword(s):

Relative Humidity ◽

Storage Conditions ◽

Low Temperature Storage ◽

Quality Degradation ◽

Shell Temperature ◽

Effects Of Temperature ◽

The Relationship ◽

And Storage ◽

Storage Temperatures ◽

Temperature Storage

With increasing walnut production in California, walnuts are stored for longer times. It is increasingly important to optimize storage conditions, wherever possible, to reduce quality degradation. We examined the effects of temperature (5, 15, and 25 °C) and relative humidity (20%, 40%, and 60% in year 1 and 40%, 60%, and 80% in year 2) on the rate of quality degradation of four walnut varieties. The relationship between water activity and moisture content was investigated for each variety. In addition, the effects of harvest timing (early vs. late) and storage as shelled or in-shell product were investigated. Later harvested walnuts had darker kernel color (P < 0.001), and walnuts stored as kernels (shelled) had higher rates of peroxide formation and free fatty acid development than walnuts stored in-shell. Temperature had a significant effect on quality with faster degradation at higher temperatures. There was a significant interaction between temperature and relative humidity effects on quality. The effects of relative humidity were often not significant at storage temperatures of 5 °C but were apparent at 15 °C and at 25 °C. Managing relative humidity during walnut storage is difficult under typical commercial storage conditions; however, when low temperature storage is used, quality is preserved even when relative humidity is not controlled, although storage at 80% relative humidity should be avoided. To reduce the rate of color darkening and rancidity development during commercial storage, operators should emphasize storage at lower temperatures, at least below 15 °C.

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Influence of relative humidity and temperature on storage of Alnuscordata pollen

Canadian Journal of Forest Research ◽

10.1139/x93-004 ◽

1993 ◽

Vol 23 (1) ◽

pp. 21-24 ◽

Cited By ~ 1

Author(s):

Elisabetta Falleri

Keyword(s):

Relative Humidity ◽

Pollen Viability ◽

Storage Conditions ◽

Ice Formation ◽

Constant Relative Humidity ◽

Different Levels ◽

Storage Temperatures

The influence of relative humidity and temperature on germination of Italian alder (Alnuscordata Loisel.) pollen was studied for storage periods of up to 180 and 360 days, respectively. Three different levels of relative humidity were tested (75, 35, and 0%) while constantly maintaining the temperature at 2 °C. The storage temperatures studied were −80, −20 and 2 °C at a constant relative humidity of 0% to avoid ice formation. The results showed that the storage conditions that best preserve pollen viability were temperatures below 0 °C and relative humidity at 0%.

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Root Epidermal Adhesion in Five Sweetpotato Cultivars during Curing and Storage

HortScience ◽

10.21273/hortsci.37.2.374 ◽

2002 ◽

Vol 37 (2) ◽

pp. 374-377 ◽

Cited By ~ 5

Author(s):

Sylvia M. Blankenship ◽

Michael D. Boyette

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Ipomoea Batatas ◽

Storage Conditions ◽

Water Jet ◽

Active State ◽

Pressurized Water ◽

C 50 ◽

And Storage ◽

Over Time

`Beauregard', `Jewel', `Hernandez', `Carolina Rose', and `White Delight' sweetpotato [Ipomoea batatas (L.) Lam.] roots were placed in chambers for curing at 30 °C and 50%, 70%, or 85% relative humidity (RH) for 1 week. Uncured roots were held at 15 °C and 90% RH. After curing, roots were removed temporarily from the chambers, and chamber conditions were reset for the following storage treatments: 15 °C/85% RH; 18 °C/70% RH; and 18 °C/50% RH. Roots were stored 3 to 4 weeks. Experiments were in factorial arrangements so all combinations of curing and storage conditions were present. Experiments were conducted in two seasons. Roots were subjected to a pressurized water jet and the amount of skinning that occurred was visually rated several times during curing and storage. Weight loss was measured in `Beauregard'. Susceptibility to skinning changed over time and with the temperature and humidity conditions. Curing at 30 °C and any humidity between 50% and 85% generally improved epidermal adhesion, but there were exceptions. Lower humidities promoted greater weight loss. Epidermal adhesion changed during storage, becoming both stronger and weaker, indicating that sweetpotato epidermis is in an active state even after curing. The standard curing and storage conditions of 30 °C/85% RH and 15 °C/85% RH, respectively, are still a reasonable practice.

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The Influence of Relative Humidity and Storage Conditions on the Physico-chemical Properties of Inhalation Grade Fine Lactose

AAPS PharmSciTech ◽

10.1208/s12249-021-02159-8 ◽

2021 ◽

Vol 23 (1) ◽

Author(s):

Milica Stankovic-Brandl ◽

Sarah Zellnitz ◽

Paul Wirnsberger ◽

Mirjam Kobler ◽

Amrit Paudel

Keyword(s):

Relative Humidity ◽

Chemical Properties ◽

Storage Conditions ◽

Physico Chemical ◽

And Storage

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Post-harvest longevity and ornamental value of cut inflorescences of Crocosmia ×crocosmiiflora ‘Lucifer’ depending on flower food and storage conditions

Acta Scientiarum Polonorum Hortorum Cultus ◽

10.24326/asphc.2019.4.13 ◽

2019 ◽

Vol 18 (4) ◽

pp. 137-148

Author(s):

Piotr Żurawik ◽

Paulina Kukla ◽

Agnieszka Żurawik

Keyword(s):

Relative Humidity ◽

Ornamental Plants ◽

Storage Conditions ◽

Vase Life ◽

Cut Flowers ◽

Post Harvest ◽

Exchange Markets ◽

And Storage

Floral exchange markets drive steadily growing interest in ornamental plants sold as cut flowers. Unfortunately, vase life of some of these flowers remains unsatisfactory. Their ornamental value depends on their longevity and number of flowers, as well as overall appearance of the stem during its vase life. Our study determined the effects of storage conditions and Floralife flower food on vase life and ornamental value of Crocosmia ×crocosmiiflora ‘Lucifer’. Crocosmia inflorescences can be attractive cut flowers after meeting some basic requirements. Cutting the branched shoots when the first flower in the main inflorescence was fully open, the second was opening and the subsequent buds showed visible color allowed for maintaining their decorative value for an average of 18.8 days, irrespective of storage conditions and flower food. Vase life and ornamental value depend on storage conditions. Keeping the inflorescences in a semi-lit room (16.8 µmol∙m–2∙s–1), at 18–20°C, and relative humidity of 55–60% or in darkness, at 14–16°C, and relative humidity of 60–70% reduced the number of developed flowers, inflorescence weight and the amount of absorbed solution, and also declined inflorescence vase life. Application of Floralife 200 and Floralife 300 flower food increases the vase life by respectively 7.9 and 8.2 days vs. water, and improves the quality of stored inflorescences.

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Improving Eating Quality and Storage Life in Acorn Squash

HortScience ◽

10.21273/hortsci.40.4.1099b ◽

2005 ◽

Vol 40 (4) ◽

pp. 1099B-1099 ◽

Cited By ~ 1

Author(s):

J. Brent Loy

Keyword(s):

Cucurbita Pepo ◽

Storage Conditions ◽

Eating Quality ◽

Major Goal ◽

The Past ◽

Minimum Criteria ◽

The University ◽

University Of New Hampshire ◽

And Storage ◽

Per Capita Consumption

Acorn squash (Cucurbita pepo L.) is one of the three major classes of squash consumed in North America. Breeding improvements over the past 30 years have focused on more compact cultivars, earlier maturity, darker rind color, and powdery mildew tolerance (PMT). Our observations from sampling acorn squash from local supermarkets at different times during the year show that eating quality is highly variable, and most often, not acceptable. Our taste tests indicate that for acceptable eating, quality acorn squash should have °Brix of 10 or higher, flesh %DW above 16, and a smooth, nonfibrous texture. Most commercial cultivars fail to meet the above minimum criteria for quality. Proper harvest time is a major determinant of squash eating quality. To obtain adequate °Brix levels, squash should not be harvested until at least 50 days after pollination (DAP). If squash are harvested between 25 to 40 DAP and then stored for two or more weeks, °Brix levels may increase to acceptable levels, but some mesocarp reserves will be remobilized to developing seeds, reducing mesocarp %DW and lowering eating quality. A major goal of the squash breeding efforts at the University of New Hampshire has been to increase mesocarp %DW for obtaining more consistent eating quality. We have evaluated several experimental PMT hybrids during the past 5 years, and in some of these, flesh DW has averaged 17% or higher, and eating quality has been rated consistently very good. The adoption of better quality acorn cultivars together with implementing proper harvest times and storage conditions could appreciably increase per capita consumption.

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CHANGES IN QUALITY OF AMARANTH GRAIN IN THE PROCESS OF POST-HARVESTING PROCESSING AND STORAGE

Food Science and Technology ◽

10.15673/fst.v15i1.1959 ◽

2021 ◽

Vol 15 (1) ◽

Author(s):

G. Stankevich ◽

N. Valentiuk ◽

L. Ovsiannykova ◽

D. Zhygunov

Keyword(s):

Fatty Acids ◽

Relative Humidity ◽

Storage Conditions ◽

Acid Number ◽

Biologically Active ◽

Gas Liquid Chromatography ◽

Alcohol Extract ◽

Amaranth Grain ◽

And Storage

One of the ways to solve the problem of deteriorating human health can be the widespread use of plant products, among which the most valuable are vegetable oils, including amaranth oil. It contains a complex of vitamins, micro- and macroelements, unsaturated fatty acids and essential amino acids and a unique natural biologically active substance, squalene, which performs a number of key functions in the human body. However, post-harvest processing of amaranth grain, in particular drying, and its subsequent storage in different conditions can significantly impair its valuable natural properties. The research presents the results of studies of changes in the chemical composition and microbiological characteristics of amaranth grain in the process of drying and storage in different conditions, which will ensure its guaranteed quality during storage. The effect of drying amaranth to humidity of 9% at temperatures of 50 °С and 60 °С , has been studied on the total amount of saponified substances, content of squalene, linolenic, linoleic, oleic, palmitic and stearic acids, which were determined by gas – liquid chromatography. It has been found that after drying amaranth grain there is a decrease in the content of saponified substances by 10% and squalene by 14% compared to freshly harvested grain, and the content of free fatty acids in the unsaponified fraction remains unchanged. When storing amaranth during the year at temperatures of +5 °С, +15 °С and +25 °С and relative humidity of 55% and 75%. Changes in the content of such basic indicators of grain quality as protein, starch, fiber, fat, ash, as well as acid number and acidity of fat were determined. At the same time, the protein content decreased by 13.5%, starch by 8.7%, fat by 29.0%. The content of fiber and ash has not changed. Under the same storage conditions, there was also a significant deterioration in the quality of fat -acid number increased by 6.9 times, the acidity of the alcohol extract by 2.9 times. When storing amaranth at a temperature of +5 °С and a relative humidity of 55%, the decrease in the content of the main components was significantly smaller and amounted to 8.1% for protein, 2.9% for starch and 4.2% for fat. Under the same conditions, the activity of microorganisms is significantly reduced, which allowed to recommend these storage conditions for industrial use.

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