scholarly journals Effective Transport and Storage Condition for Preserving The Quality of ‘Jiro’ Persimmon in Export Market

2016 ◽  
Vol 9 ◽  
pp. 279-290 ◽  
Author(s):  
Khandra Fahmy ◽  
Kohei Nakano
Keyword(s):  
Storage Condition ◽  
Export Market ◽  
Effective Transport ◽  
And Storage

Influence of packaging material and storage condition on the sensory quality of broccoli

2004 ◽  
Vol 15 (4) ◽  
pp. 301-310 ◽  
Author(s):  
Annelie Jacobsson ◽  
Tim Nielsen ◽  
Ingegerd Sjöholm ◽  
Karin Wendin
Keyword(s):  
Sensory Quality ◽  
Storage Condition ◽  
Packaging Material ◽  
And Storage

scholarly journals EFFECT OF SOIL TYPE AND STORAGE CONDITION ON FRUIT QUALITY OF PUMPKIN

2014 ◽  
pp. 64-67
Author(s):  
V. A. Machulkina ◽  
T. A. Sannikova ◽  
L. V. Pavlov
Keyword(s):  
Fruit Quality ◽  
Soil Type ◽  
Storage Condition ◽  
And Storage

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.

Effects of Packaging and Storage on Keeping Quality of Bleached lac

2017 ◽  
Vol 4 (04) ◽  
Author(s):  
S. K. PANDEY ◽  
N. PRASAD ◽  
S. C. SHARMA ◽  
S. SRIVASTAVA
Keyword(s):  
Moisture Content ◽  
Acid Value ◽  
Storage Condition ◽  
Packaging Material ◽  
Packaging Materials ◽  
Open Storage ◽  
Keeping Quality ◽  
Poly Ethylene ◽  
And Storage

A study on the effect of different packaging materials and storage conditions was carried out on keeping quality of freshly prepared bleached lac packaged in five different types of packaging materials: Low Density Poly Ethylene (LDPE ), High Density Poly Ethylene (HDPE), Poly Propylene (PP), Metalized Polypropylene film (METPP) and five layer craft Paper Bag (PG). The samples were stored in both ambient and refrigerated conditions (14-160C) and quality parameters were evaluated at quarterly interval after 3, 6, 9 and 12 months of storage followed by comparison with samples stored in open condition. For storage under ambient condition in room, the flow value (fluidity), life (heat polymerization time) and acid value (AV) of the packaging material was highest for metalized film bag i.e.10mm, 5 min. and 70.69 respectively and impurity content was least (2%) after 3 months of storage due to high amount of moisture (4.12% db) retained in the sample. These parameters were lower in other packaging materials due to lower moisture content (1.38-2.40% db) with the lowest value (1.01% db) in open storage condition. For storage under the refrigerated condition, these parameters were higher compared to ambient storage for all packaging material. Flow value, life and acid value of samples in the metalized bag were highest; 35mm, 10 min. and 74.36 after 3 months of storage. However, these parameters were lower in others packaging materials due lower moisture content (1.50-2.61% db) with lowest value (1.23% db) in open storage condition. The flow and life of samples packaged in metalized film bag were highest i.e. 25mm and 5 minutes respectively after six months of storage as compared to when packaged in others. During the study it was observed that keeping quality of bleached lac samples was better in metalized film bag (82.5µ) compared to other packaging materials for both ambient and refrigerated storage condition.

Effects of hemolysis and storage condition on neuron-specific enolase (NSE) in cerebrospinal fluid and serum: implications in clinical practice

2005 ◽  
Vol 43 (11) ◽  
Author(s):  
Laurent Ramont ◽  
Henri Thoannes ◽  
Ariel Volondat ◽  
François Chastang ◽  
Marie-Christine Millet ◽  
...  
Keyword(s):  
Cerebrospinal Fluid ◽  
Clinical Practice ◽  
Neurodegenerative Diseases ◽  
Neuron Specific Enolase ◽  
Storage Condition ◽  
Storage Conditions ◽  
Serum Samples ◽  
Duration Of Storage ◽  
And Storage

AbstractThe concentration of neuron-specific enolase (NSE) in serum and cerebrospinal fluid (CSF) has been used as a biomarker in some cancers and, more recently, in neurodegenerative diseases. Pre-analytical conditions are very important for the quality of returned results. In this study, we evaluated the effects of storage conditions (temperature and duration of storage) and hemolysis on the concentration of NSE in serum and CSF. Our results demonstrate that samples for NSE measurement may be stored at −80°C for no more than 6 months in the case of CSF and 9months in the case of serum samples. Even invisible hemolysis may increase NSE levels in samples. Consequently, an index of hemolysis should be determined before deciding whether or not to perform NSE measurement.

scholarly journals Influence of the time/temperature binomial on the hydroxymethylfurfural content of floral honeys subjected to heat treatment

2012 ◽  
Vol 36 (2) ◽  
pp. 204-209 ◽  
Author(s):  
Roberta de Oliveira Resende Ribeiro ◽  
Carla da Silva Carneiro ◽  
Eliane Teixeira Mársico ◽  
Fernanda Lima Cunha ◽  
Carlos Adam Conte Junior ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Process Optimization ◽  
Storage Condition ◽  
Time Intervals ◽  
Maximum Value ◽  
Heat Treated ◽  
Different Temperatures ◽  
Processing And Storage ◽  
And Storage

Hydroxymethylfurfural (HMF) content is internationally recognized for its ability to indicate the freshness or lack of freshness of honey and can be used to judge the processing and storage condition of honey. The objective of the present study was to evaluate the evolution of HMF levels in fresh extracted honeys submitted to different temperatures ranging from 30 to 100º C, during pre-established time intervals (30, 45, 60, 180 and 720 minutes).The test was conducted in floral honey with an initial HMF content of 2.2 mg/Kg. The maximum value recommended by the Brazilian law (60 mg/Kg) was not exceeded in the samples subjected to heating for 30, 45 and 60 minutes regardless of the temperatures used. When the samples were heat treated during 180 minutes at 90º C the official value was surpassed. The highest values were observed in samples subjected to heating over 720 minutes, and the limit was exceeded at 70º C. The results obtained indicate that the HMF content gradually increases when the honey is heated at high temperatures for long periods. Therefore, we suggest a process optimization, considering the initial HMF content of the product and standardizing times and temperatures to ensure a good quality of the final product.

scholarly journals Utilization of Edible Rhododendron (Rhododendron arboreum Sm.) Flowers for Development of Spiced Beverage (Appetizer) and Its Shelf Life Evaluation during Storage

2020 ◽  
pp. 52-62
Author(s):  
N. S. Thakur ◽  
Aarti . ◽  
Hamid . ◽  
Abhimanyu Thakur ◽  
Sunakshi Gautam
Keyword(s):  
Rural Communities ◽  
Storage Condition ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Pet Bottles ◽  
Ambient Storage ◽  
And Storage

In India, various types of unexplored edible flowers are being utilized traditionally as food and medicine by the rural communities since ancient time only during their flowering time due to short post harvest life. These flowers are rich in phytochemical (e.g. polyphenolics, anthocyanins) which possess numerous health benefits. So, the present investigations were conducted to develop a spiced beverage/appetizer (spiced squash) from rhododendron flower petals and its quality evaluation during storage. Different combinations of petals extract and total soluble solids (TSS) were tried to standardize proper combination for spiced beverage. Appetizer recipe (T3) prepared with 35% extract, 40°B TSS and 1.20% acid was found to be best based on quality characteristics of the product. The best-selected appetizer recipe was packed in glass and PET bottles and stored for 6 months under ambient (15-25°C) and refrigerated temperature conditions (4-7°C). Overall effect of packaging and storage revealed that various quality characteristics like TSS, apparent viscosity, reducing and total sugars of appetizer increased slightly, whereas, other chemical characteristics like acidity, ascorbic acid, anthocyanins, total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased slightly during storage. The quality of beverage was retained better in glass bottles under refrigerated condition as compare to ambient storage condition.

scholarly journals Impact of Chemicals and Storage Conditions on Post-harvest Quality of Litchi (Litchi chinensis Sonn.) cv. China

2021 ◽  
pp. 17-25
Author(s):  
Mary Sumi ◽  
Animesh Sarkar ◽  
C. S. Maiti ◽  
Akali Sema ◽  
S. P. Kanaujia
Keyword(s):  
Room Temperature ◽  
Calcium Nitrate ◽  
Storage Condition ◽  
Storage Conditions ◽  
Hot Water ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Litchi Fruit ◽  
And Storage

The efficacy of chemical dips and different storage condition, alone and in combination were imposed in freshly harvested litchi fruit to investigate the changes of bio-chemical composition of fruits at regular interval for a certain period of storage. The pre-cooled litchi fruits after disinfectant were dipped for 60 seconds in lecithin (0.5% & 1%), Hot water, HCl (3%) with hot water, CaCl2 (1% & 2%), CaSO4 (1% & 2%), wax emulsion (5% & 10%), CaNO3 (0.5% & 1%), Chitosan (1% & 2%) and Kaolin (1% & 2%). The treated fruits were stored at room temperature as well as at 4°C & 90% R.H and the quality attributes were assessed at 2, 4, 6 and 8 days interval. Calcium nitrate @ 1% under refrigerated conditions recorded maximum ascorbic acid (54.50 mg/100g pulp), fruit firmness (1.75 kg cm-2) and the lowest acidity (0.42%). Total soluble solids (18.17°B), total sugar (11.27%) and polymeric colour retention with high anthocyanin content (48.94 mg/100g pulp) in peel was found in treated fruits with calcium chloride @1% at 4°C & 90% R.H even after 8 days of storage.

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