Corky off‐flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers

2021 ◽  
Author(s):  
M Elena Alañón ◽  
Marina Alarcón ◽  
Ignacio J Díaz‐Maroto ◽  
M Soledad Pérez‐Coello ◽  
M Consuelo Díaz‐Maroto
Keyword(s):  
Flavor Compounds ◽  
Storage Times

scholarly journals The effect of different storage times at 5°C on the quality of yogurt with the addition of local taro starch (Colocasiaesculenta) as stabilizer

2021 ◽  
Vol 1869 (1) ◽  
pp. 012005
Author(s):  
A T N Krisnaningsih ◽  
D Rosyidi ◽  
L E Radiati ◽  
P Purwadi ◽  
D P P Hadiani ◽  
...  
Keyword(s):  
Storage Times

scholarly journals Microbiological quality of silage made from by-products of cassava starch extraction and viticulture

2021 ◽  
Vol 51 (3) ◽  
pp. 407-415
Author(s):  
C.R. Schneider ◽  
M.A. Zambom ◽  
D. Galhardo ◽  
A. Faccenda ◽  
A.S. Avila ◽  
...  
Keyword(s):  
Dry Matter ◽  
Organic Matter Content ◽  
Microbiological Quality ◽  
Ammonia Nitrogen ◽  
Matter Content ◽  
Soluble Carbohydrates ◽  
Dry Matter Content ◽  
Storage Times ◽  
By Products

This study evaluated silages made with varying proportions of viticulture by-products (VC) and starch extraction from cassava (CSE). It attempted to determine the effects of these proportions on the microbial population, fermentative losses, and chemical composition. The treatments were specified as the proportions of VC in the silage (0 g/kg, 250 g/kg, 500 g/kg, 750 g/kg, and 1000 g/kg). Silages were  evaluated before (0) and after 1, 3, 7, 15, 30, and 60 days of ensiling. The experimental design was completely randomized with five  treatments, six storage times and four replications. The increased level of VC in the silage enhanced its dry matter content, ammonia  nitrogen (NH3-N), and buffering capacity, and reduced organic matter content. Fifteen days after ensiling, additional VC increased the concentration of soluble carbohydrates. The increased level of VC decreased the count of Clostridium spp. and lactic acid bacteria (LAB). The incidence of yeasts and enterobacteria was low in all treatments at all time points. Over time, losses as effluent and gases increased. Use of increasing proportions from VC in silage made with CSE increased the contents of dry matter and soluble carbohydrates and  reduced the fermentative losses of the silage. The increased amount of VC also favoured pH reduction and reduced the proliferation of undesirable yeasts, while increasing the population of LAB.

scholarly journals Effects of an integrated harvest system on the quality of olive fruit for small producers

2022 ◽  
Vol 72 (4) ◽  
pp. e436
Author(s):  
E. Plasquy ◽  
G. Blanco-Roldán ◽  
M.C. Florido ◽  
J.M. García
Keyword(s):  
Skin Color ◽  
Value At Risk ◽  
Cooling System ◽  
Economic Value ◽  
Optimum Conditions ◽  
Olive Fruit ◽  
Harvesting Method ◽  
Small Producers ◽  
Storage Times

Small producers confront specific challenges when they opt to produce high-quality olive fruit. Limited resources for investing in harvest machinery and manpower are the main reasons for continuing a traditional harvest method that puts the final product and its economic value at risk. This paper discusses the efficiency of an integrated harvest system as a possible solution to these specific challenges. The system is formed by a newly designed manual harvesting device and the use of a cooling room near the olive grove. Both systems were evaluated to assess their feasibility for optimum conditions before processing. The combined effect of the harvesting method and cold storage on the fruit characteristics (incidence of decay, skin color, weight loss, firmness, respiration, and ethylene production) was evaluated on three different varieties (‘Arbequina’, ‘Picual’ and ‘Verdial’) and four different storage times (0, 4, 8, and 14 days). The results indicate that the proposed harvesting method in combination with an appropriate cooling system offers an affordable alternative for obtaining fruit with the best physiological characteristics.

scholarly journals Biochemical changes and physiological quality of corn seeds subjected to different chemical treatments and storage times

2020 ◽  
Vol 42 ◽  
Author(s):  
Thiago Lucas de Oliveira ◽  
Renzo Garcia Von Pinho ◽  
Heloisa Oliveira dos Santos ◽  
Karen Marcelle de Jesus Silva ◽  
Elise de Matos Pereira ◽  
...  
Keyword(s):  
Superoxide Dismutase ◽  
Alcohol Dehydrogenase ◽  
Cold Test ◽  
Chemical Treatments ◽  
Treatment Standard ◽  
Quality Markers ◽  
Physiological Quality ◽  
Storage Times ◽  
And Storage

Abstract: The chemical treatment of corn seeds is widely adopted for protecting crops at the early stages. However, some molecules interfere in the quality of seeds, especially when stored, by accelerating their deterioration. The objective of this work was to investigate the influence of insecticides on the enzymatic expression and quality of corn seeds subjected to storage. Seeds of the hybrids 2B647PW and SHS4070 were subjected to four different chemical treatments (standard treatment, standard + clothianidin, standard + thiamethoxam, and standard + fipronil) and stored for different periods (0, 3, 6, and 9 months). The quality evaluation included the germination test, first germination count, cold test, and health test. The expression of the enzymes α-amylase, esterase, superoxide dismutase, catalase, and alcohol dehydrogenase were determined by the gel electrophoresis technique. The insecticides clothianidin, thiamethoxam, and fipronil reduce the physiological quality of the seeds of hybrid 2B647PW after nine months of storage. The treatment of seeds with the insecticides clothianidin, thiamethoxam, and fipronil reduces the expression of α-amylase, superoxide dismutase, and catalase enzymes after nine months of storage. The enzymes α-amylase, superoxide dismutase, catalase, and alcohol dehydrogenase are good quality markers for hybrid corn seeds.

scholarly journals Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds

RSC Advances ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 2906-2918 ◽  
Author(s):  
Xingfei Li ◽  
Xu Liu ◽  
Yufei Hua ◽  
Yeming Chen ◽  
Xiangzhen Kong ◽  
...  
Keyword(s):  
Water Absorption ◽  
Soybean Seed ◽  
Quality Characteristics ◽  
Flavor Compounds

The water absorption of soybeans during soaking is directly related to the quality characteristics and the flavor properties of soybeans for processing.

scholarly journals Fortification of Citric Acid to Enhance Sensory Properties of Papaya Jam during Storage

2019 ◽  
Vol 1 (2) ◽  
pp. 57-60
Author(s):  
Dharia Renate
Keyword(s):  
Citric Acid ◽  
Analysis Of Variance ◽  
Storage Time ◽  
Local Market ◽  
Light Yellow ◽  
Yellow Color ◽  
Light Yellow Color ◽  
Storage Times ◽  
And Storage

Abstract--The objectives of this research were to know the effect of citric acid on papaya jam to its sensory propertiesduring storage and to determine the concentration of citric acid and storage time to the quality of papaya jam.  Material used was mature and ripe of fresh papaya, purchased from local market.  This research was designed as a Factorial Completely Randomized Designed.  The factors were the concentration of citric acids (0.3, 0.35, 0.4 percent w/w) and storage times (0, 1, 2, 3, 4 weeks).  The number of 18 trained panelists evaluated the color, texture, spreadibility and flavor.  Data was analyzed using analysis of variance.  The significantly different treatment was further analyzed by using  Multiple Comparison and TukeyTest.  The results indicated that the concentration of citric acids and storage time had significant effects on the quality of papaya jam.  Research concluded that the concentration of citric acids of 0.4 percent and storage time of 2 weeks were found to yield the best quality in papaya jam.  The papaya jam was good in light yellow color, soft  texture, good spreadibility, liked flavor, hence the consumeracceptance like this papaya jam.

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

Effect of olive storage temperature on the quality of Carolea and Ottobratica oils

2018 ◽  
pp. 563
Author(s):  
Amalia Piscopo, A. De Bruno, A. Zappia, Giuseppina Gioffre ◽  
Nicola Grillone, Rocco Mafrica, Marco Marco Poiana
Keyword(s):  
Storage Temperature ◽  
Total Content ◽  
Storage Conditions ◽  
Sterol Composition ◽  
Olive Oils ◽  
Squalene Content ◽  
General Quality ◽  
Total Antioxidant ◽  
Storage Times

The aim of this work was to evidence the effect of the olive storage temperature on the quality of the extracted oils from the cultivars Carolea and Ottobratica, grown in the South of Italy. Qualitative parameters of oils were evaluated by analysis of major and minor components, in particular free acidity, peroxide value, fatty acid composition, sterol composition, squalene content and total content of polyphenols, tocopherols and pigments. The total antioxidant activity of olive oils was evaluated by DPPH and ABTS assays. The response to the storage conditions applied to olives in terms of oil qualitative parameters was different between the cultivars. In Carolea oils the effect of the temperature was significant, whereas also the harvesting time and the storage times affected the general quality of Ottobratica oils.

scholarly journals Physiological quality of soybean seeds produced under artificial rain in the pre-harvesting period

2016 ◽  
Vol 38 (1) ◽  
pp. 14-21 ◽  
Author(s):  
Elisa de Melo Castro ◽  
João Almir Oliveira ◽  
Amador Eduardo de Lima ◽  
Heloísa Oliveira dos Santos ◽  
José Igor Lopes Barbosa
Keyword(s):  
Lignin Content ◽  
Block Design ◽  
Seedling Emergence ◽  
Accelerated Aging ◽  
Moisture Damage ◽  
Soybean Cultivars ◽  
Randomized Block Design ◽  
Physiological Quality ◽  
Storage Times

Abstract: The objective of this experiment was to evaluate responses of soybean cultivars seeds (with different levels of lignin) considering harvest postponement under the incidence of water and the effect of storage. The experiment was conducted in Iraí de Minas, Brazil using a randomized block design with three replications under a 5 x 3 x 3 factorial arrangement, with five soybean cultivars (NK 7059 RR, SYN 1163 RR, SYN 9070 RR, AS 7307 RR and SYN 1283 RR), three harvesting periods (R8, R8 + one rain simulation in the pre-harvesting period and R8 + two simulations in the pre-harvesting period) under three storage times (0, 90 and 180 days). Seeds were evaluated for their chemical composition (lignin contents), the percentage of moisture damage using the tetrazolium test and physiological quality (germination, accelerated aging, conductivity test, seedling emergence and emergence index). Cultivar AS 7307 RR had the highest lignin content in the integument, the lowest percentage of damage by moisture and the highest physiological quality. Cultivars NK 7059 RR and SYN 1163 RR had the lowest lignin contents in the integument and the highest moisture damage. Electrical conductivity increased after storing all cultivars.

scholarly journals A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

2020 ◽  
Vol 33 (8) ◽  
pp. 1339-1351
Author(s):  
Seung-Hoon Jwa ◽  
Yong-An Kim ◽  
Van-Ba Hoa ◽  
In-Ho Hwang
Keyword(s):  
Microbiological Quality ◽  
Flavor Compounds ◽  
Eating Quality ◽  
Low Grade ◽  
Overall Acceptability ◽  
Quality Grade ◽  
Beef Steaks ◽  
Sous Vide ◽  
Grade 3

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins.Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4°C. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55°C for 5 h and then raised to 60°C for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties.Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores.Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

Sign in / Sign up

Export Citation Format

Share Document