scholarly journals Ice-Temperature Storage Technology of Fruits and Vegetables

10.5772/35213 ◽  
2012 ◽  
Author(s):  
Liu Bin ◽  
Cai Bihao ◽  
Shen Jiang
Keyword(s):  
Fruits And Vegetables ◽  
Storage Technology ◽  
Temperature Storage

scholarly journals The effect of fluctuating temperature on the quality of fruits and vegetables during low temperature storage

1979 ◽  
Vol 4 (4) ◽  
pp. 147-152
Author(s):  
Takuji ITO ◽  
Reinosuke NAKAMURA ◽  
Yukihiro MATSUMOTO
Keyword(s):  
Low Temperature ◽  
Fruits And Vegetables ◽  
Fluctuating Temperature ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Farmer’s Knowledge Level towards Temperature, Storage and Packaging of Horticultural Produce

2021 ◽  
pp. 19-27
Author(s):  
Sonia Rani ◽  
Pardeep S. Shehrawat ◽  
Joginder S. Malik ◽  
Vinod Kumar
Keyword(s):  
Distribution System ◽  
Fruits And Vegetables ◽  
Management Practices ◽  
Total Sample ◽  
Knowledge Level ◽  
Harvest Management ◽  
Level Of Knowledge ◽  
High Level ◽  
Storage Technologies ◽  
Temperature Storage

India is one of the world’s largest producers of fruits and vegetables, but one-third of its produce rots because of poor storage technologies and infrastructure, packaging, transport and distribution system. Food is wasted throughout the supply chain, from initial agricultural production to final household consumption. Therefore, value-addition may raise the value of products or something can add that enables to increase the profit margin and demand for consumption. The present study was conducted in Haryana state and two districts Hisar from Southwest and Sonipat from Northeast were selected, purposively. From each district, three blocks were selected randomly because not all the farmer have experience of post-harvest management practices in fuits and vegetables crops. Further, three villages were selected from each block making a total of 18 villages. From each village, ten farmers were selected randomly, making a total sample of 180 farmers. Hence, one hundred eighty farmers were interviewed for the study. The study found that majority of the farmers (62.78 per cent) had partial level (26.11 per cent) had high and 11.11 per cent had no knowledge regarding ‘Room cooling: placing the crops in cold storage’. The results also shows that majority of the farmer (65.56 per cent) had high level 32.78 per cent had partial and 1.66 per cent had no knowledge regarding ‘Cleaning: chemical must be removed from produce before packing. e.g. Insecticides, pesticides etc’. It was found that majority of the farmers (66.11 per cent) had high level, 33.89 per cent had partial level of knowledge regarding ‘Flexible sacks: Made of plastic jute, such as bags (small sacks and nets made of open mesh)’, and none was found to have no knowledge of it. To reach the results aggregates total was calculated for each statement separately and on the basis of calculated scores, mean scores and mean score percentage were obtained which were ranked according to their maximum to minimum mean score percentage for assessing the knowledge level of the farmers.

scholarly journals A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Agriculture ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 992
Author(s):  
Yujie Fang ◽  
Minato Wakisaka
Keyword(s):  
Recent Progress ◽  
Fruits And Vegetables ◽  
Storage Conditions ◽  
Modified Atmosphere ◽  
Microbial Infection ◽  
Comprehensive Review ◽  
Storage Technology ◽  
Physiological Properties ◽  
Sensory Qualities ◽  
Atmosphere Storage

Respiration and microbial infection are important causes of postharvest spoilage of fruits and vegetables (F&V). Atmosphere storage technology can significantly reduce postharvest losses. This comprehensive review aims to cover recent progress in the application of atmosphere storage to F&V preservation, not only focusing on the effect of gas conditions but also evaluating combination applications involving newer preservation technologies, including ethylene scavengers, high-pressure and decompression technology, ozone, ultraviolet radiation, active packaging, high-voltage electrostatic field, plasma treatment, and pulse-controlled atmosphere. Appropriate choice of storage conditions optimal for each F&V is essential since the physiological properties and sensory qualities are affected by them. The combination of atmosphere storage with these emerging technologies could contribute to significant reductions in food loss during storage.

Experimental Studies of Kiwi and Pear Fruit in Ice-Temperature Storage

2009 ◽  
Vol 283-286 ◽  
pp. 59-64
Author(s):  
Bin Liu ◽  
Shen Jiang ◽  
Ya Li Guo ◽  
Rachid Bennacer
Keyword(s):  
Cooling Rate ◽  
Fruits And Vegetables ◽  
Experimental Studies ◽  
National Standards ◽  
Thermal Processes ◽  
Pear Fruit ◽  
Heating Rates ◽  
Experimental Conditions ◽  
Soluble Solid ◽  
Temperature Storage

The ice-temperature storage is one of the most important methods in the preservation of fresh fruits and vegetables, while the theory about ice-temperature storage is still not mature at present. In order to study the effect of the pre-thermal processes and the post-thermal processes on the ice-temperature storage, some experiments were carried out. The experimental conditions included two different cooling rates (5°C/day and 3.5°C /day) and two different heating rates (3.2°C /day and 5.1°C/day). After the cooling, the cooled Kiwi and Pear had been stored in the ice-temperature storage for one month. During the storing time, the total sugar, the acidity and the soluble solid were measured by the national standards each two weeks. The present obtained results show that a lower cooling rate would be beneficial for sustaining hydrocarbons and increasing the acidity in fruits after ice-temperature storage; while a quicker cooling rate would increase the soluble solid in fruits after ice-temperature storage.

scholarly journals Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage

2019 ◽  
Vol 25 (6) ◽  
pp. 472-479 ◽  
Author(s):  
Luana Fernandes ◽  
Susana Casal ◽  
José A Pereira ◽  
Ermelinda L Pereira ◽  
Jorge A Saraiva ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
High Increase ◽  
Similar Appearance ◽  
Monomeric Anthocyanins ◽  
Temperature Storage

Edible flowers, such as pansies, have a short shelf-life. Crystallization is a treatment used to prolong the shelf-life of fruits and vegetables. So, the aim of the present work was to investigate the effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies ( Viola×wittrockiana) during room temperature storage (7, 15, 30, 60 and 90 days). Comparing fresh and crystallized pansies, significant differences were detected. After 90 days of storage, crystallized pansies kept similar appearance to those immediately after treatment. A significant decrease in water activity, moisture, ash and protein contents was observed between 0 and 90 days of storage for crystallized pansies. Some bioactive compounds, such as flavonoids and monomeric anthocyanins, showed a significant decrease after 90 days of storage, while hydrolysable tannins increased. Concerning phenolic compounds, these maintained constant along storage. The microbial load of crystallized pansies during all storage time was lower than fresh ones. So, crystallization can be an effective method for pansies preservation, being some nutritional and bioactive compounds, little affected during storage. However, crystallization contributed to a high increase in sugar content and energy values compared to fresh pansies.

scholarly journals The effect of fluctuating temperature on the quality of fruits and vegetables during low temperature storage

1978 ◽  
Vol 4 (3) ◽  
pp. 102-108
Author(s):  
Takuji ITO ◽  
Reinosuke NAKAMURA ◽  
Akitsugu INABA
Keyword(s):  
Low Temperature ◽  
Fruits And Vegetables ◽  
Fluctuating Temperature ◽  
Low Temperature Storage ◽  
Temperature Storage

Flavonoids in adipose tissue inflammation and atherosclerosis: one arrow, two targets

2020 ◽  
Vol 134 (12) ◽  
pp. 1403-1432 ◽  
Author(s):  
Manal Muin Fardoun ◽  
Dina Maaliki ◽  
Nabil Halabi ◽  
Rabah Iratni ◽  
Alessandra Bitto ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fruits And Vegetables ◽  
Metabolic Diseases ◽  
Therapeutic Agents ◽  
Adipose Tissue Inflammation ◽  
Cellular Mechanisms ◽  
Tissue Inflammation ◽  
Cholesterol Levels ◽  
Naturally Occurring ◽  
Pro Inflammatory Cytokines

Abstract Flavonoids are polyphenolic compounds naturally occurring in fruits and vegetables, in addition to beverages such as tea and coffee. Flavonoids are emerging as potent therapeutic agents for cardiovascular as well as metabolic diseases. Several studies corroborated an inverse relationship between flavonoid consumption and cardiovascular disease (CVD) or adipose tissue inflammation (ATI). Flavonoids exert their anti-atherogenic effects by increasing nitric oxide (NO), reducing reactive oxygen species (ROS), and decreasing pro-inflammatory cytokines. In addition, flavonoids alleviate ATI by decreasing triglyceride and cholesterol levels, as well as by attenuating inflammatory mediators. Furthermore, flavonoids inhibit synthesis of fatty acids and promote their oxidation. In this review, we discuss the effect of the main classes of flavonoids, namely flavones, flavonols, flavanols, flavanones, anthocyanins, and isoflavones, on atherosclerosis and ATI. In addition, we dissect the underlying molecular and cellular mechanisms of action for these flavonoids. We conclude by supporting the potential benefit for flavonoids in the management or treatment of CVD; yet, we call for more robust clinical studies for safety and pharmacokinetic values.

Homocysteine Levels Show Significant Differences among Mediterranean Dietary Quality Index Variables Compared to Folate and Vitamin B12 Status in Women

2015 ◽  
Vol 85 (3-4) ◽  
pp. 202-210 ◽  
Author(s):  
Ivona Višekruna ◽  
Ivana Rumbak ◽  
Ivana Rumora Samarin ◽  
Irena Keser ◽  
Jasmina Ranilović
Keyword(s):  
Mediterranean Diet ◽  
Diet Quality ◽  
Quality Index ◽  
Fruits And Vegetables ◽  
Reproductive Age ◽  
Dietary Quality ◽  
Vitamin B ◽  
Cross Sectional ◽  
Poor Diet ◽  
The Mediterranean

Abstract. Results of epidemiologic studies and clinical trials have shown that subjects following the Mediterranean diet had lower inflammatory markers such as homocysteine (Hcy). Therefore, the aim of this cross-sectional study was to assess female diet quality with the Mediterranean diet quality index (MDQI) and to determine the correlation between MDQI, homocysteine, folate and vitamin B12 levels in the blood. The study participants were 237 apparently healthy women (96 of reproductive age and 141 postmenopausal) between 25 and 93 years. For each participant, 24-hour dietary recalls for 3 days were collected, MDQI was calculated, and plasma Hcy, serum and erythrocyte folate and vitamin B12 levels were analysed. Total MDQI ranged from 8 to 10 points, which represented a medium-poor diet for the subjects. The strength of correlation using biomarkers, regardless of group type, age, gender and other measured parameters, was ranked from best (0.11) to worst (0.52) for olive oil, fish, fruits and vegetables, grains, and meat, in this order. Hcy levels showed the best response among all markers across all groups and food types. Our study shows significant differences between variables of the MDQI and Hcy levels compared to levels of folate and vitamin B12 in participants with medium-poor diet quality, as evaluated according to MDQI scores.

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