scholarly journals Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic

RSC Advances ◽  
2021 ◽  
Vol 11 (37) ◽  
pp. 22530-22543
Author(s):  
Hong Liu ◽  
Lin Xu ◽  
Fengling Yu ◽  
Jia Tan ◽  
Lin Cao ◽  
...  
Keyword(s):  
Storage Quality ◽  
Storage Temperatures ◽  
Ozone Treatments

In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment.

Nucleotide Degradation in Frozen Swordfish Muscle

1969 ◽  
Vol 26 (6) ◽  
pp. 1597-1603 ◽  
Author(s):  
W. J. Dyer ◽  
Doris I. Hiltz
Keyword(s):  
Fish Species ◽  
Arrhenius Plot ◽  
Frozen Storage ◽  
Storage Period ◽  
Taste Panel ◽  
Storage Quality ◽  
Inosine Monophosphate ◽  
Red Muscle ◽  
Nucleotide Degradation ◽  
Storage Temperatures

In frozen swordfish steaks, inosine monophosphate (IMP) dephosphorylation was active at − 8 C and less so at − 18 C. A loss of IMP at − 26 C became apparent during a 2-year storage period. Rates of loss were about 0.24 and 0.029 μmoles per g per week at − 8 and − 18 C, the Arrhenius plot being linear over the temperature range 0 to − 26 C. Inosine ribohydrolase was less active; nevertheless, about 2.5 μmoles per g of hypoxanthine accumulated in 2 years at − 8 C. Taste panel tests indicated a storage life of 3 months at − 8 C, 9 months at − 18 C, and several years at − 26 C. The loss of IMP was slightly slower than the associated taste panel score decrease and thus may have potential as an indicator of frozen storage quality in some fish species, though it did not prove useful for swordfish. Hypoxanthine formation at low storage temperatures is sufficiently slow to allow use of hypoxanthine as an index of prefreezing quality; however, red muscle must not be included in the sample because of its high initial hypoxanthine content, about 1.9 μmoles per g.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Methodological approaches to modeling the conditions for the formation of technological losses of oil and petroleum products due to evaporation from tanks

2020 ◽  
Vol 10 (4) ◽  
pp. 386-393
Author(s):  
Кonstantin Е. Lesnykh ◽  
◽  
Aleksey А. Korshak ◽  
Nafis N. Khafizov ◽  
Andrey A. Kuznetsov ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Petroleum Products ◽  
Quantitative Composition ◽  
Number Of Factors ◽  
Main Pipelines ◽  
Pumping Rates ◽  
Mathematical Relationships ◽  
Physical And Chemical ◽  
Storage Temperatures ◽  
And Chemical Properties

The conditions for the formation of technological losses of oil and petroleum products during transportation through the main pipelines are considered and it is established that the main sources of these losses are large and small airflows of reservoirs. The value of technological losses from evaporation from tanks depends on a large number of factors, in particular: storage temperatures, pumping rates, tank filling heights, physical and chemical properties of the transported liquid, tanks turnover. Until now, a unified approach to the procedure for determining the qualitative and quantitative composition of technological losses from the evaporation of hydrocarbons during storage has not been developed, which leads to disagreements in assessing the actual losses of energy carriers. According to the analysis, it was found that the best is the calculation method for determining the actual irrecoverable losses of hydrocarbons. Its application involves the use of mathematical relationships that describe the dynamics of evaporation of oil and petroleum products in real conditions. To establish such relationships, it is proposed to develop and implement a unit that enables simulation of the process of evaporation from tanks under various conditions and obtaining experimental data taking into account a combination of a variety of factors that affect the amount of the technological losses.

Biocontrol of Cladosporium cladosporioides of mango fruit with Bacillus atrophaeus TE7 and effects on storage quality

2021 ◽  
Vol 78 (2) ◽  
pp. 765-774
Author(s):  
Minmin Jing ◽  
Bingyu Huang ◽  
Wen Li ◽  
Jiaoke Zeng ◽  
Yuanzhi Shao
Keyword(s):  
Cladosporium Cladosporioides ◽  
Bacillus Atrophaeus ◽  
Storage Quality ◽  
Mango Fruit

Effects of rosemary and ginger on storage quality of western‐style smoked sausage

2021 ◽  
Author(s):  
Yajun Zhou ◽  
Zonghao Li ◽  
Yan Chen ◽  
Hui Fang ◽  
Shujie Wang
Keyword(s):  
Storage Quality

scholarly journals Molecular Hydrogen Maintains the Storage Quality of Chinese Chive through Improving Antioxidant Capacity

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1095
Author(s):  
Ke Jiang ◽  
Yong Kuang ◽  
Liying Feng ◽  
Yuhao Liu ◽  
Shu Wang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Molecular Hydrogen ◽  
Practical Significance ◽  
Total Phenolic ◽  
Guaiacol Peroxidase ◽  
Storage Quality ◽  
Decay Index ◽  
Chinese Chive ◽  
Dpph Scavenging

Chinese chive usually becomes decayed after a short storage time, which was closely observed with the redox imbalance. To cope with this practical problem, in this report, molecular hydrogen (H2) was used to evaluate its influence in maintaining storage quality of Chinese chive, and the changes in antioxidant capacity were also analyzed. Chives were treated with 1%, 2%, or 3% H2, and with air as the control, and then were stored at 4 ± 1 °C. We observed that, compared with other treatment groups, the application of 3% H2 could significantly prolong the shelf life of Chinese chive, which was also confirmed by the obvious mitigation of decreased decay index, the loss ratio of weight, and the reduction in soluble protein content. Meanwhile, the decreasing tendency in total phenolic, flavonoid, and vitamin C contents was obviously impaired or slowed down by H2. Results of antioxidant capacity revealed that the accumulation of reactive oxygen species (ROS) and hydrogen peroxide (H2O2) was differentially alleviated, which positively matched with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and the improved activities of antioxidant enzymes, including superoxide dismutase (SOD), guaiacol peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). Above results clearly suggest that postharvest molecular hydrogen application might be a potential useful approach to improve the storage quality of Chinese chive, which is partially achieved through the alleviation of oxidative damage happening during the storage periods. These findings also provide potential theoretical and practical significance for transportation and consumption of perishable vegetables.

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