Inactivation kinetic of selected pathogens of coconut water by dimethyl dicarbonate and microbial shelf life during cold storage

2021 ◽  
Author(s):  
Isara Vongluanngam ◽  
Nidhiprabha Tocharoenvanith ◽  
Kitipong Assatarakul
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Coconut Water ◽  
Inactivation Kinetic

scholarly journals KARAKTERISTIK MINUMAN ISOTONIK BERBAHAN BAKU AIR KELAPA DAN MADU PADA PENYIMPANAN DINGIN

2019 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Nur Izzah Az-zahra ◽  
Giyarto Giyarto ◽  
Maryanto Maryanto
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Food Source ◽  
Quality Characteristics ◽  
Ash Content ◽  
Coconut Water ◽  
Natural Food ◽  
The Stability

The coconut water has been declared a natural isotonic drink because it a fairly complete minerals. However, coconut water is easily damaged and polluted by the activity of microorganisms, so effort to improve the stability of coconut water is needed. Honey is a natural food source that has a function as a taste, contains rich minerals, and as an antimicrobials is expected to inhibit the growth of microorganisms as a solution in extending the shelf life of coconut water. With this ability, honey can be added (fortified) to the isotonic drink of coconut water. This research aims to measure the quality characteristics of isotonic drinks made from coconut water with variations of honey concentration during cold storage. The stages of this research was carried out with the preparation of the ingredients, the preparation of isotonic beverages according to the treatment, and the testing of quality characteristics during cold storage. Isotonic drinking stage made of coconut water and honey (100 ml Hydro coco as control (P0); 95 mL coconut water: 5 mL of honey (P1); 92.5 mL coconut water: 7 mL honey (P2), 90 mL coconut water: 10 mL honey (P3), 87.5 mL coconut water: 12.5 mL honey (P4), and 85 mL coconut water: 15 mL of honey (P5)). Measurement of quality characteristics (content of Na, K, ash, and degree of acidity) isotonic drinks of honey coconut water every 10 days once a month periodically. The results data are presented in tables and graphs, and analyzed descriptively. The results showed that the value of Na and K content in each sample was between 85.79-102.44 ppm and 1860.1-2020,8 ppm, the value of ash content in the lowest sample was 1.9681% and the highest was 4.7448 %, and the lowest degree of acidity (pH) was 3.4 and the highest was 5.7.Keywords: isotonic drinks, coconut water, honey Air kelapa telah dinyatakan sebagai minuman isotonik alami karena mengandung mineral yang cukup lengkap. Namun, air kelapa mudah rusak dan mudah tercemar oleh aktivitas mikroorganisme, sehingga upaya untuk meningkatkan stabilitas air kelapa sangat dibutuhkan. Madu merupakan sumber makanan alami yang memiliki fungsi sebagai rasa, mengandung mineral yang kaya, dan antimikroba diharapkan dapat menghambat pertumbuhan mikroorganisme sebagai solusi dalam memperpanjang stabilitas air kelapa. Dengan kemampuan ini, madu dapat ditambahkan (fortifikasi) ke minuman isotonik air kelapa. Penelitian ini bertujuan untuk mengukur kualitas karakteristik minuman isotonik yang dibuat dari air kelapa dengan variasi konsentrasi madu selama penyimpanan dingin. Tahapan penelitian ini dilakukan dengan persiapan bahan, pembuatan minuman isotonik sesuai perlakuan, dan pengujian karakteristik kualitas selama penyimpanan dingin. Tahapan pembuatan minuman isotonik yang terbuat dari air kelapa dan madu (100 ml Hydro coco sebagai kontrol (P0); 95 mL air kelapa: 5 mL madu (P1); 92,5 mL air kelapa: 7 mL madu (P2 ), 90 mL air kelapa: 10 mL madu (P3), 87,5 mL air kelapa: 12,5 mL madu (P4), dan 85 mL air kelapa: 15 mL madu (P5)). Pengujian karakteristik kualitas (kandungan Na, K, abu, dan derajat keasaman) minuman isotonik madu air kelapa setiap 10 hari sekali selama sebulan secara berkala. Data hasil disajikan dalam bentuk tabel dan grafik, dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa nilai kadar Na dan K pada masing-masing sampel adalah antara 85,79-102,44 ppm dan 1860,1-2020,8 ppm, nilai kadar abu pada sampel terendah adalah 1,9681% dan tertinggi 4,7448%, dan nilai derajat keasaman (pH) terendah adalah 3,4 dan tertinggi 5,7. Kata Kunci : Minuman isotonic, Air Kelapa, Madu

scholarly journals Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.)

2019 ◽  
Vol 8 (1) ◽  
pp. 138
Author(s):  
Chyntia Wulandari Eka Saputri ◽  
I. A. Rina Pratiwi Pudja ◽  
Pande Ketut Diah Kencana
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Consumption Rate ◽  
Storage Temperature ◽  
Treatment Time ◽  
O2 Consumption ◽  
Damage Level ◽  
Four Levels

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin   The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

Evaluation of the effectivity of reuterin in pectin edible coatings to extend the shelf-life of strawberries during cold storage

2021 ◽  
Vol 30 ◽  
pp. 100760
Author(s):  
J.G. Hernández-Carrillo ◽  
E. Orta-Zavalza ◽  
S.E. González-Rodríguez ◽  
C. Montoya-Torres ◽  
D.R. Sepúlveda-Ahumada ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Edible Coatings

Effects of Storage Temperature and Preservative Treatment on Shelf Life of the Pond-Raised Freshwater Fish, Silver Perch (Bidyanus bidyanus)

2001 ◽  
Vol 64 (10) ◽  
pp. 1584-1591 ◽  
Author(s):  
A. GELMAN ◽  
L. GLATMAN ◽  
V. DRABKIN ◽  
S. HARPAZ
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Temperature ◽  
Storage Period ◽  
Potassium Sorbate ◽  
Test Results ◽  
Bacterial Composition ◽  
Fish Flesh ◽  
Microbiological Characteristics ◽  
Initial Load

Sensory and microbiological characteristics of pond-raised freshwater silver perch (Bidyanus bidyanus) fish, during cold storage over a period of 25 days were evaluated. Whole fish (averaging 400 g each) were stored in cold storage rooms at either 0 to 2°C, 5°C, or 5°C + potassium sorbate as a preservative. The organoleptic and hypoxanthine test results show that the treatment of potassium sorbate can slow the process of spoilage by about 5 days. Yet, the most important factor affecting the shelf life of these fish is the storage temperature. Keeping the fish at 0 to 2°C can prolong the storage prior to spoilage by 10 days compared with those kept at 5°C. These results obtained through organoleptic tests are corroborated by both the chemical (hypoxanthine and total volatile basic nitrogen) and to some extent by the physical (cosmos) tests. The initial total bacteriological counts were 5 × 102 CFU/cm2 for fish surface and <102 CFU/g for fish flesh, and these counts rose continuously, reaching about 106 CFU/g (0 to 2°C) and 107 CFU/g (5°C) in flesh and 107 to 108 CFU/cm2 on the surface by the end of the storage period. The addition of potassium sorbate led to a smaller increase in bacterial numbers, especially during the first 15 days. Bacterial composition fluctuated during storage. The initial load on the fish surface was predominantly mesophilic and gram positive and consisted mostly (80%) of Micrococci, Bacillus, and Corynebacterium. During the next 10 days, these bacteria were practically replaced by gram-negative flora comprised mostly of Pseudomonas fluorescens that rapidly increased with storage time and accounted for 95% after 15 days.

scholarly journals EFFECT OF MATURITY STAGES ON QUALITY AND SHELF LIFE OF “SOLO” PAPAYA FRUITS DURING STORAGE

2019 ◽  
pp. 57-68
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Colour Change ◽  
Soluble Solids ◽  
Maturity Stages ◽  
Solids Content ◽  
Sensorial Evaluation ◽  
Stage 1

“Solo” papaya fruits were harvested in October, 2016 & 2017 seasons from a commercial orchard located in Ismailia Governorate, Egypt. Papaya fruits were harvested at three maturity stages: 25% yellow (stage 1), 50% yellow (stage 2) and 100% yellow (stage 3) and evaluated during storage at ambient temperature (20°C ± 2) for 4 days + at 80- 85% RH or during cold storage at 6°C + 90- 95% RH for 20 days. Papaya fruits softened very rapidly at room temperature after harvest and had 4 days shelf life. However, the fruit can be stored for 20 days at 6°C with little changes in firmness and the fruit apparently progressed in normal ripening upon removal to ambient temperature (20°C) for 3 days. All colour values (a*, L* and C*) were linearly increased during cold storage. Conversely, as a result of colour change from green to orange-red, h° values decreased. Soluble solids content was not affected during ripening at 20°C and remained steady. Fruit harvested at stage 2 and stored at 6°C for 20 days following 3 days at 20°C had superior score for sensorial evaluation.

scholarly journals Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

2019 ◽  
pp. 46
Author(s):  
Jakellinye Miranda ◽  
Suélen Braga de Andrade, Andressa Vighi Schiavon ◽  
Pedro Luis Panisson Kaltbach Lemos ◽  
Cláudia Simone Madruga Lima ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Soluble Solids ◽  
Acid Solutions ◽  
Post Harvest ◽  
Hue Angle ◽  
Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

scholarly journals Phytochemical Profile of Opuntia ficus-indica (L.) Mill Fruits (cv. ‘Orito’) Stored at Different Conditions

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 160
Author(s):  
Francisca Hernández ◽  
Lucía Andreu-Coll ◽  
Andreia Bento-Silva ◽  
Ana Teresa Serra ◽  
Pedro Mena ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Product Life Cycle ◽  
High Performance ◽  
Room Temperature ◽  
Phenylalanine Ammonia Lyase ◽  
High Performance Liquid Chromatographic ◽  
Array Detector ◽  
Phytochemical Profile ◽  
Liquid Chromatographic

This research analyzed the phytochemical profile of prickly pear fruits from ‘Orito’ cultivar stored under cold conditions (2 °C, 85–90% RH) and shelf-life conditions at room temperature (stored at 20 °C for three days after cold storage) for 28 days, mimicking the product life cycle. A total of 18 compounds were identified and quantitated through HPLC-DAD-MS/MS (High-Performance Liquid Chromatographic -Diode Array Detector- Mass Spectrometry) analyses. Phenolic acids such as eucomic acid and betalains such as indicaxanthin were the predominant chemical families, and piscidic acid was the most abundant compound. During cold storage, the content of eucomic acid isomer/derivative and syringaresinol increased, and citric acid decreased, which could be caused by the cold activation of the phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) enzymes. However, no significant differences were found in the content of these compounds during shelf-life storage. These results showed that ‘Orito’ fruit marketability would be possible up to 28 days after harvesting, retaining its profile, which is rich in bioactive compounds.

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