Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

2021 ◽  
Author(s):  
M. Zandi ◽  
A. Ganjloo ◽  
M. Bimakr ◽  
N. Moradi ◽  
N. Nikoomanesh
Keyword(s):  
Cold Storage ◽  
Leaf Extract ◽  
Vacuum Packaging ◽  
Active Coating

scholarly journals Jenis dan Teknik Pengemasan Terhadap Kualitas Bakso Aci dengan Penyimpanan Suhu Dingin

METANA ◽  
2021 ◽  
Vol 17 (2) ◽  
pp. 41-48
Author(s):  
Deli Silvia ◽  
Adinda Prila Dewi ◽  
Zulkarnain Zulkarnain
Keyword(s):  
Water Content ◽  
Analysis Of Variance ◽  
Cold Storage ◽  
Vacuum Packaging ◽  
Anova Analysis ◽  
Quality Of Water ◽  
Randomized Design ◽  
Statistical Analysis Method ◽  
The Right

Telah dilakukan penelitian tentang pengaruh jenis material kemasan vakum dan non-vakum terhadap kualitas kadar air, dan organoleptik bakso aci pada penyimpanan suhu dingin. Tujuan Penelitian ini untuk mengetahui pengaruh kemasan bakso aci dengan penggunaan plastik Polietilen (PE) dan plastik nilon yang dikemas melalui teknik pengemasan vakum dan non-vakum pada penyimpanan suhu dingin. Serta untuk mendapatkan jenis kemasan yang tepat dalam penggunaannya terhadap kualitas bakso aci. Pengujian yang dilakukan meliputi uji kadar air dan uji organoleptik. Metode analisa statistik yang digunakan berupa Rancangan Acak Lengkap (RAL) untuk mendapatkan hasil yang lebih baik dan tidak terjadi kesalahan yang signifikan. Penelitian yang dilakukan menggunakan RAL dengan 4 perlakuan dan 2 kali pengulangan. Pengolahan data yang dilakukan dengan software SPSS (Statistical Product and Service Solutions) menggunakan metode ANOVA ( Analysis of Variance) dan uji lanjut Duncan untuk Uji kadar air dan menggunakan Kruskall Walls dan uji lanjut dengan Mann- Whitney untuk uji organoleptik terhadap kenampakan, aroma dan tekstur. Pengujian organoleptik mengikuti standar SNI untuk Bakso dengan 10 orang panelis tak terlatih. Berdasarkan penelitian yang dilakukan didapatkan hasil bahwa kadar air terendah yaitu dengan penggunaan kemasan  polietilen (PE) teknik pengemasan Vakum dengan nilai 2,35. Hasil untuk pengujian Organoleptik, yang dapat disimpulkan dari segi kenampakan, aroma dan tekstur perlakuan yang terbaik adalah dengan penggunaan jenis kemasan polietilen, dengan teknik pengemasan vakum dan jenis kemasan nilon dengan teknik pengemasan vakum yang mampu meyimpan dengan baik hingga hari ke-8. Research has been carried out on the effect of vacuum and non-vacuum packaging materials on the quality of water content and organoleptic properties of tapioca meatballs in cold storage. The purpose of this study was to determine the effect of meatball tapioca packaging with the use of polyethylene (PE) plastic and Nilon plastic packaged through vacuum and non-vacuum packaging in cold storage. As well as to get the right type of packaging in its use on the quality of tapioca meatballs. The tests carried out included water content tests and organoleptic tests. The statistical analysis method used was a completely randomized design (CRD) to get better results and there were no significant errors. The study was conducted using RAL with 4 treatments and 2 treatments. Data processing was carried out using SPSS (Statistical Product and Service Solutions) software using the ANOVA (Analysis of Variance) method and Duncan's further test for moisture content testing and using Kruskall Walls and further testing with Mann-Whitney for organoleptic tests on appearance, aroma and texture. The organoleptic followed the SNI standard for Meatballs with 10 panelists not being tested. Based on the research conducted, it was found that the lowest water content was the use of polyethylene (PE) packaging with a vacuum packaging technique with a value of 2.35. The results for organoleptic testing, which can be guaranteed in terms of appearance, smell and treatment are the best by using polyethylene packaging, with packaging techniques and Nilon packaging types with vacuum packaging techniques which are able to store well until the 8th day. 

scholarly journals Enhancement of antioxidant and storability of Hollywood plum cultivar by preharvest treatments with moringa leaf extract and some nutrients

2020 ◽  
Vol 44 (1) ◽  
Author(s):  
Thanaa Shaban Mohamed Mahmoud ◽  
Fatma Korany Mohamed Shaaban ◽  
Gehan Abd El-Malek El-Hadidy
Keyword(s):  
Antioxidant Activity ◽  
Boric Acid ◽  
Cold Storage ◽  
Leaf Extract ◽  
Quality Attributes ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Moringa Leaf Extract

Abstract Background Plum fruit has a short shelf life with a rapid deterioration in quality after harvest. The main aim of this study was to evaluate the effect of preharvest treatments by moringa leaf extract (MLE), boric acid (B), and chelated calcium (Ca EDTA) on Hollywood plum fruit quality attributes bioactive compounds and antioxidant activity during cold storage. Plum trees were sprayed twice: at full bloom stage and 1 month later with T1, 5% MLE + 1% B + 2% Ca EDTA; T2, 5% MLE + 2% B + 3% Ca EDTA; T3, 10% MLE + 1% B + 2% Ca EDTA; T4, 10% MLE + 2% B + 3% Ca EDTA; and T5, water only as control. At maturity stage, fruits were harvested and stored at 0 ± 1 °C and RH 85–90% for 8 weeks. Results At the end of storage, all studied treatments exhibited significantly higher sensory quality: firmness, color, soluble solid content:titratable acidity ratio, total anthocyanin content, total flavonoids content, total phenolic content, and antioxidant activity than control. Conclusions It could be concluded that preharvest treatment with moringa leaf extract, boric acid, and chelated calcium could be a safe and eco-friendly to improve and maintain plum quality attributes and especially their content of antioxidant compounds during cold storage periods.

Overall quality maintenance of grapefruit during cold storage using pre-storage neem leaf extract dipping

2021 ◽  
Author(s):  
Arsalan Khan ◽  
Muhammad Azam ◽  
Jiyuan Shen ◽  
Muhammad Awais Ghani ◽  
Ahmad Sattar Khan ◽  
...  
Keyword(s):  
Cold Storage ◽  
Leaf Extract ◽  
Quality Maintenance ◽  
Neem Leaf Extract

scholarly journals Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage

2020 ◽  
Vol 23 ◽  
Author(s):  
Daniel Castañeda Valbuena ◽  
Sandy Luz Ovando Chacón ◽  
Ana Carolina Torregroza-Espinosa ◽  
Héctor Suárez Mahecha
Keyword(s):  
Human Health ◽  
Cold Storage ◽  
Storage Time ◽  
Vacuum Packaging ◽  
Water Holding Capacity ◽  
Vacuum Pressure ◽  
Water Holding

Abstract This study aimed to assess the cryoprotectant effect of vacuum packaging (35 and 45 kPa) on cold preserved (0 °C and -18 °C) fillets of Yamú (Brycon amazonicus), during 5 days of storage. We analyzed the physicochemical and microbiological changes in the fillets during storage time. Yamú’s water holding capacity, nitrogenated bases content (TVB-N) and texture (N) were affected (p ≤ 0.05) by time and temperature. Bacterial colonies in fillets did not represent a risk for human health after five days of storage. In conclusion, vacuum packing positively (p ≤ 0.05) reduces the effect of cold over Yamú fillets properties.

scholarly journals Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus)

2021 ◽  
Vol 90 (1) ◽  
pp. 117-124
Author(s):  
Peter Popelka ◽  
Monika Šuleková ◽  
Pavlína Jevinová ◽  
Boris Semjon ◽  
Terézia Hudáková ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Oxidation ◽  
Cold Storage ◽  
Ph Value ◽  
Microbiological Quality ◽  
Vacuum Packaging ◽  
Plate Count ◽  
Modified Atmosphere ◽  
Psychrotrophic Bacteria

Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation and aerobic plate count, Enterobacteriaceae, psychrotrophic bacteria were determined in raw and smoked mackerel during cold storage (three groups differing in way of packaging; unpacked (UP), vacuum packaging (VP) and modified atmosphere (MAP) at 7, 14, 21, 28, 35, and 42 days. The protein, fat content and n-3 polyunsaturated fatty acids increased after smoking. The pH value and TVB-N were significantly higher in unpacked mackerel. Initial malondialdehyde concentration in raw mackerel was lowered after smoking and then lipid oxidation was the most pronounced in unpacked mackerel. Hot smoking, vacuum packaging, and modified atmosphere reduced bacterial growth, while the microbial contamination in all groups was below the limits during the whole period of storage. However, physicochemical properties of unpacked mackerel exceeded the limits from day 35 on. The present study indicates a lowering of products of secondary lipid oxidation after smoking followed by accelerated lipid degradation during cold storage of unpacked smoked mackerel. It is suggested that the smoking process and appropriate packaging method can protect lipids as well as valuable polyunsaturated fatty acids from oxidation. Vacuum packaging and modified atmosphere ensured microbial quality and protein and lipid stability. Their use is recommended for extending the shelf life of smoked fish considering the initial microbial and also chemical quality before and after smoking.

scholarly journals PENGARUH EKSTRAK DAUN PEDADA (Sonneratia alba) TERHADAP MUTU UDANG API-API (Metapenaeus monoceros) PASCA PANEN

2021 ◽  
Vol 1 (1) ◽  
pp. 36
Author(s):  
Samsu Rizal ◽  
Andi Noor Asiki ◽  
Gina Saptiani
Keyword(s):  
Cold Storage ◽  
Leaf Extract ◽  
Ph Value ◽  
International Markets ◽  
Randomized Design ◽  
Metapenaeus Monoceros ◽  
Test Parameters ◽  
Sonneratia Alba ◽  
Completely Randomized Design

Shrimp is a leading commodity traded in local and international markets. The process of deterioration of shrimp quality can be caused by an autolysis reaction. This problem is the rationale for looking for an alternative natural preservative that is harmless and easy to obtain, namely using pedada (S. alba) leaves. This study aimed to determine the effect of pedada leaf extract (S. alba) on the post-harvest quality of fire shrimp and to determine the best concentration in inhibiting bacterial growth during cold storage (5oC). The test parameters observed were TPC, pH, and organoleptic tests. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments consisted of P1 (seawater extract + 800 ppm S. alba); P2 (seawater extract + S. alba 1200 ppm); P3 (freshwater extract + S. alba 800 ppm); P4 (freshwater extract + S. alba 1200 ppm); and P5 (control/without extract). The results showed that the immersion of fire shrimp in pedada leaf extract did not affect the TPC and pH values during cold storage, but did affect the organoleptic test for the appearance, smell, and texture specifications of the shrimp. Pedada leaf extract with 1200 ppm seawater as a solvent during cold storage (5°C) obtained the best results with a TPC value of 2.88 log cfu/g, a pH value of 7.12, and an organoleptic value (appearance 7.3, odor 7.3 and texture 7,3).

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