Effect of Coatings and Prolonged Storage Conditions on Fresh Orange Flavor Volatiles, Degrees Brix, and Ascorbic Acid Levels

1995 ◽  
Vol 43 (5) ◽  
pp. 1321-1331 ◽  
Author(s):  
Elizabeth A. Baldwin ◽  
Myrna Nisperos-Carriedo ◽  
Philip E. Shaw ◽  
Jacqueline K. Burns
Keyword(s):  
Ascorbic Acid ◽  
Storage Conditions ◽  
Prolonged Storage

Particle regularity on thylakoid fracture faces is influenced by storage conditions

1995 ◽  
Vol 73 (10) ◽  
pp. 1676-1682 ◽  
Author(s):  
Galina A. Semenova
Keyword(s):  
Particle Density ◽  
Freeze Fracture ◽  
Storage Conditions ◽  
Medium Composition ◽  
Prolonged Storage ◽  
Particle Sizes ◽  
Fracture Face ◽  
Small Particles ◽  
Mean Size ◽  
Regular Arrays

Specific temperature, storage times, and medium composition enable initiation of regular arrays of intramembranous particles on the exoplasmic fracture face during prolonged storage of isolated chloroplasts at 4 °C, producing about 2 – 10 regular arrays with 2 – 30 particles in each array, with a period of about 36 nm, oriented in 1 – 4 directions. The particle sizes do not change throughout the time of storage (1 – 4 weeks). The second type of particle regularity arises during prolonged storage of chloroplasts in greater than 1 M sucrose at −18 °C. Rounded areas of small particles tightly packed into paracrystalline arrays are found among less densely packed particles. The density of small particles is 4700 particles/μm2, and the mean size is 11 nm, whereas the particle density of the background is 1600 particles/μm2 with a mean particle size of 13 nm compared with 1200 particles/μm2 and mean size 16 nm in fresh chloroplasts. Based on the reduction of particle sizes and manner of packing on the fracture face, it is proposed that the small particles are a light-harvesting complex, separate from photosystem II and aggregated into paracrystalline arrays. The thylakoid lipids may participate in formation of particle regularity. Key words: thylakoid membrane, freeze fracture, particle regularity, low temperatures.

Characteristics of Packaged Water under Different Storage Conditions Within Osogbo Metropolis

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
O.O Fadipe
Keyword(s):  
Room Temperature ◽  
Control Unit ◽  
Storage Conditions ◽  
Prolonged Storage ◽  
E Coli ◽  
Physico Chemical ◽  
Routine Basis ◽  
Regulatory Bodies ◽  
Microbiological Analyses ◽  
Sachet Water

The study investigated the characteristics of packaged water stored under ambient and sunlight conditions. This is with a view to testing the effect of prolonged storage under different storage conditions on its quality. In addition it analyzed the interactions between the parameters. Two packs each of bottled and sachet water was purchased from each factory at the point of production and ready for distribution to wholesalers. Twenty eight pieces of packaged water from each factory were kept at room temperature and the same quantity were kept under sunlight. Physico-chemical and microbiological analyses were carried out on the remaining packaged water within 24hrs. Half of the samples stored at the two storage conditions were removed for analysis at 3 weeks while the remaining half was analyzed after 6weeks. The physico-chemical characteristics were within the WHO recommended values except for the pH of some samples that have values in the acidic range of 6.2-6.48. All the physico-chemical values increased for samples kept under sunlight. All the water samples showed growth in faecal coliform (4-46 cfu/100 mL) and E. coli (0-13 cfu/100 mL) for samples kept under sunlight at three weeks and this growth increased to the sixth week. The presence of E. coli is an indication that the packaged water is not pure. Displaying packaged water under the sunlight and storing beyond 3 weeks by vendors have effect on the potability of the product. The regulatory bodies should raise awareness and ensure manufacturer have a quality control unit to test on a routine basis.

scholarly journals Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

Coatings ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. 285 ◽  
Author(s):  
Neda Maftoonazad ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Coating Process ◽  
Quality Loss ◽  
Quality Change ◽  
Order Model ◽  
Kinetics Of

Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of quality changes under different storage conditions are valuable for minimizing the product quality loss and improving their marketability. The objective of this study was to quantify the effect of pectin-based coating on the kinetics of quality change in stored limes fruits using a pre-established coating process. Lime fruits were immersed in the coating emulsion and then surface dried, cooled, and evaluated after storage for different times at selected temperatures (10–25 °C). Quality characteristics evaluated include physical (texture and color), chemical (ascorbic acid, pH, titrable acidity, total soluble solids), and physiological (respiration rate) properties. Results revealed that with the passage of time, the fruits showed progressive increase in shriveling or wilting and loss in green color, and higher temperatures accelerated these changes. The respiration rate in control samples reached 79, 35, and 7 mL CO2/(kg·h) after 7 days at 25 °C and 22 days at 15 and 10 °C, respectively, while those of coated samples were limited to 40, 32, and 1.06 mL CO2/(kg·h) after 11, 25, and 32 days at the same storage temperatures. Control fruits suffered 6%, 10%, and 24% weight loss following 8 days of storage at 10, 15, and 20 °C, respectively, while the losses in coated fruits were lower (2%, 4%, and 17%, respectively). A zero-order model was found appropriate for weight loss, along with a color a value and ΔE, while a first-order model was found to be better for firmness, brix to acidity ratio, ascorbic acid, and b and L values (R2 > 0.9). The Arrhenius model was suitable for temperature sensitivity of the rate constants.

EFFECT OF FREEZING AND THAWING AND OF DILUENT ON THE POTENCY OF HUMAN CHORIONIC GONADOTROPHIN IN THREE METHODS OF BIOASSAY

1969 ◽  
Vol 61 (1) ◽  
pp. 89-95
Author(s):  
Rudi Borth ◽  
Annette Menzi
Keyword(s):  
Ascorbic Acid ◽  
Biological Activity ◽  
Bovine Serum Albumin ◽  
Chorionic Gonadotrophin ◽  
Human Chorionic Gonadotrophin ◽  
Prolonged Storage ◽  
Distilled Water ◽  
Uterine Weight ◽  
Freezing And Thawing ◽  
Repeated Freezing

ABSTRACT In a study designed as a factorial experiment, the biological activity of standard solutions of human chorionic gonadotrophin in distilled water (A), saline (B), 1 % bovine serum albumin (C), 0.5 % gelatin (D), and borate buffer of pH 9 (E) was investigated under four different conditions of freezing and thawing, using the following three methods of bioassay: ovarian ascorbic acid depletion in rats (OAAD), uterine weight in mice (UW), and ovarian hyperaemia in rats (OH). Repeated freezing and thawing and prolonged storage at -15°C did not affect the potency in any test. In the OAAD test, the potency was increased 4–5fold by D, and 2–3fold by C. In the OH test, E augmented the potency 2–3fold. These findings are of interest in the practice of bioassay, in studying mechanisms of response, and regarding administration for therapeutic purposes. Diluents which possess augmenting properties could be used to improve the sensitivity of a bioassay if standard and unknowns showed the same degree of augmentation.

Effects of pasteurization and storage conditions on donkey milk nutritional and hygienic characteristics

2018 ◽  
Vol 85 (4) ◽  
pp. 445-448 ◽  
Author(s):  
Mina Martini ◽  
Federica Salari ◽  
Iolanda Altomonte ◽  
Giuseppe Ragona ◽  
Alice Piazza ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Storage Conditions ◽  
Prolonged Storage ◽  
Microbiological Analysis ◽  
Thermal Treatments ◽  
Donkey Milk ◽  
Freezing Temperatures ◽  
Few Data ◽  
And Storage

Until now there are only few data on the effects of thermal treatments on the nutritional and hygienic characteristics of donkey milk. This Research Communication aims to provide information on the effects of pasteurization (at +65 °C for 30 min) and prolonged storage at refrigeration and freezing temperatures (21 d at + 3 °C ± 2 °C and up to 90 d at −20 °C ± 5 °C) on some nutritional and hygienic characteristics of Amiata donkey milk. The milk was monitored by chemical and microbiological analysis. Pasteurization ensured compliance with EC Regulation No 1441/2007, as Enterobacteriaceae were never found in the milk, or during storage at refrigeration and freezing temperatures. Colony count at 30 °C in pasteurized milk never went beyond 1 log CFU/ml. The heat treatment and the storage did not result in any variations in the main constituents of the milk. Only a decrease in lactose and few variations in some fatty acids at 90 d of freezing were observed. In conclusion, pasteurization was able to achieve and maintain a high hygienic-sanitary quality over time; storage at refrigeration or freezing temperatures did not alter the nutritional quality of fat and the gross composition of the product. These findings are useful to improve knowledge on the milk shelf life in order to guarantee safety and nutritional quality for infants who need small quantities of daily milk.

scholarly journals Effects of Soy Sauce and Some Other Additives on Lipid Oxidation and Its Related Properties of Minced Beef Meat During Cold Storage

2021 ◽  
Vol 910 (1) ◽  
pp. 012053
Author(s):  
Rabeea M. Mahmood ◽  
Amera Mohammed Saleh ◽  
Saleh Abed Al Wahed Mahdi
Keyword(s):  
Ascorbic Acid ◽  
Cold Storage ◽  
Meat Products ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Storage Conditions ◽  
Soy Sauce ◽  
Control Group ◽  
Fat Percentage ◽  
Moisture Percentage

Abstract This study was designed to investigate the effects of soy sauce and some other antioxidants on some of important meat and meat products properties in cold storage conditions. Five treatment were demanded. Control group without any kind of adding. NaCl treatment with adding 10% NaCl solution. SS treatment with adding 10% soy sauce solution. NaCl+SS treatment with adding 5% NaCl+5%soy sauce solutions. And the last SS+Asc treatment with adding 10% soy sauce solution+0.05% ascorbic acid. samples in all treatment divided to groups and been exposed to five storage period (0,3,6,9,12) days at 4oc. to study the effect of treatments and storage periods on twelve properties (pH, WHC, Drip loss, Mb concentrations, TVN, TBA, P.V, FFAs, moisture percentage, protein percentage, fat percentage and ash percentage). The results showed a benefit in all studied properties related with using soy sauce with or without ascorbic acid. These natural antioxidant material may be considered as an effective natural antioxidants and good replacement instead of synthetic types.

scholarly journals Changes in Beta-Carotene, Ascorbic Acid and Sensory Properties in Fermented, Solar-Dried and Stored Cowpea Leaf Vegetables

2007 ◽  
Vol 7 (14) ◽  
pp. 01-20
Author(s):  
Charity N. Muchoki ◽  
◽  
Jasper K. Imungi ◽  
Peter O.L
Keyword(s):  
Ascorbic Acid ◽  
Rural Communities ◽  
Tap Water ◽  
Beta Carotene ◽  
Heat Treating ◽  
Storage Conditions ◽  
Hot Water ◽  
Heat Treated ◽  
Leaf Vegetables ◽  
Dried Vegetables

This study was conducted to determine the effect of fermentation, solar drying and packaging on the nutritional, sensory and keeping properties of cowpea leaf vegetables. The cowpea leaves were purchased from the local markets, sorted to remove the blemished, leaves and foreign materials, washed in running tap water then drained. The vegetables were divided into three batches of 16kg. One batch was heat treated in hot water for 3 minutes then cooled to ambient temperatures, drained and solar-dried. The second portion was acidified to a pH of 3.8, heat-treated, and then solar dried. The third portion was fermented for 21 days, heat-treated, and then solar dried. The three batches of vegetables were spread at different times on drying trays at the rate of 4kg/m2 and dried in a solar drier to approximate moisture content of 10%. The dried vegetables were packaged in either polyethylene bags or Kraft company paper bags and stored for three months at 18o C, 22o - 26o C or 32o C. Fermentation, heat-treating and drying of vegetables retained substantial levels of the vitamins: beta-carotene 91% and ascorbic acid 15%. Storage of the dried vegetables led to loss in both vitamins. The retention of beta-carotene and ascorbic acid at the end of storage, were 23% - 52% and 4% - 7% respectively, depending on storage conditions. Samples stored at 32o C had the highest losses, while those stored at 18o C had the lowest in both vitamins. Samples stored in Kraft paper bags had the highest losses in both vitamins. The duration and temperature of storage and the packaging material did not have significant effect on the sensory attributes of the dried vegetables. Increased acceptability of the fermented-dried vegetables in rural communities would assist in alleviating micronutrient malnutrition, help in dealing with the issue of seasonality and increase food security especially during the dry season.

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