scholarly journals Tomato Quality during Short-Term Storage Assessed by Colour and Electronic Nose

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Valeria Messina ◽  
Pía Guadalupe Domínguez ◽  
Ana Maria Sancho ◽  
Noemi Walsöe de Reca ◽  
Fernando Carrari ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Olfactory System ◽  
Storage Time ◽  
Function Analysis ◽  
Colour Properties ◽  
Short Term ◽  
Colour Parameter ◽  
Short Term Storage ◽  
Term Storage ◽  
Odour Profile

An assay based on an electronic olfactory system was set to evaluate tomato fruits by sensing the aromatic volatiles during postharvest storage of 21 days at C in darkness. Olfactory system measurements were coupled with colour values. Odour profile and senescence parameters were carried out at 7-day intervals. Discriminant function analysis applied to electronic nose data showed three components, accounting for 99.2% of the total variance. In the present assay, separation among groups according to storage time (0, 7, and 14 days) was observed for wildtype. Overexpressed (Money Maker) lines/plants of tomato showed difference between odour profile for day 0 and day 21, even tough a no clear discrimination between 7 and 14 days was observed. Fruit lost weight almost linearly with shelf life () presenting an averaged loss of 21% () for over-expressed (Money Maker) lines/plants, 13% () for silenced (Money Maker), and 14% () for wild type during 21 days of storage. Colour values , , and data showed that colour properties changed during storage for all the lines considered. Correlations between odour profiles and colour parameter were obtained showing that the electronic nose is a useful technique for monitoring short-term storage of tomato.

STUDY OF THE PRESERVATION OF GRAPES TABLE VARIETIES GROWN IN DAGESTAN, FOR SHORT-TERM STORAGE IN VARIOUS CONDITIONS

2018 ◽  
Author(s):  
Г.Г. МАГОМЕДОВ ◽  
Е.С. МАГОМЕДОВА ◽  
Д.А. АБДУЛЛАБЕКОВА
Keyword(s):  
Relative Humidity ◽  
Chemical Treatment ◽  
Storage Time ◽  
Road Transport ◽  
Short Term ◽  
Short Term Storage ◽  
Early Ripening ◽  
Quality Of Products ◽  
Trading Network ◽  
Term Storage

Исследована сохранность ягод винограда 13 столовых сортов разных сроков созревания, выращиваемых в Дагестане. Выбранные для эксперимента условия – температура 22–24°С, относительная влажность 67–81%, продолжительность хранения 10 сут и температура ± 1°С, относительная влажность 90–93%, продолжительность хранения 30 сут – соответствуют условиям перевозки данной продукции обычным автомобильным транспортом или авторефрижераторами. Образцы винограда хранили при указанных условиях без дополнительной химической обработки. Установлено, что при хранении в естественных условиях наиболее высокая сохранность по истечении 10 сут у образцов винограда поздних сортов созревания. Охлаждение позволяет увеличить срок хранения винограда ранних и средних сортов созревания до 10 сут, а у отдельных сортов, например у сорта Салам раннего срока созревания и сортов Аг изюм, Самур среднего срока созревания, – до 20 и 30 сут соответственно. Виноград поздних сортов созревания – Агадаи, Дольчатый, Мускат дербентский, Мускат транспортабельный, Мускат южнодагестанский может храниться при охлаждении без химической обработки до 30 сут. Учет особенностей сохранности ягод винограда различных сортов при краткосрочном хранении будет способствовать снижению потерь производителя и повышению качества реализуемой в торговой сети продукции. The preservation of grapes 13 table varieties of different different maturation periods, grown in Dagestan, is investigated. The conditions chosen for the experiment – temperature 22–24°C, relative humidity 67–81%, storage time 10 days and temperature ± 1°C, relative humidity 90–93%, storage time 30 days – correspond to the conditions of transportation of these products by conventional road transport or refrigerated trucks. The samples of grape were stored under these conditions without additional chemical treatment. It was found that during storage in natural conditions the highest preservation after 10 days in grape samples of late varieties maturation. Cooling allows to increase the shelf life of grapes of early and medium maturation varieties to 10 days, and some varieties, such as varieties Salam early ripening and varieties Ag izyum, Samur medium maturation period – up to 20 and 30 days, respectively. Grapes of late ripening varieties – Agadai, Dolchatyy, Muskat derbentskiy, Muskat transportabelny, Muskat yuzhnodagestanskiy can be stored under cooling without chemical treatment up to 30 days. Taking into account the characteristics of the preservation of grapes of different varieties in the short-term storage will help to reduce losses of the manufacturer and improve the quality of products sold in the trading network.

scholarly journals The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

2021 ◽  
pp. 108201322199884
Author(s):  
Rami Akkad ◽  
Ereddad Kharraz ◽  
Jay Han ◽  
James D House ◽  
Jonathan M Curtis
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Solid Phase ◽  
Short Term ◽  
Bean Flour ◽  
Odour Activity Value ◽  
Short Term Storage ◽  
Term Storage

The odour emitted from the high-tannin fab bean flour ( Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.

Effect of short-term storage on phenolic content,o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)

1992 ◽  
Vol 60 (3) ◽  
pp. 309-312 ◽  
Author(s):  
Helen N. Asemota ◽  
Max A. Wellington ◽  
Adewale A. Odutuga ◽  
Mohammed H. Ahmad
Keyword(s):  
Phenolic Content ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Fractionation of Fresh Wastewater and Solubility of Phosphorus in Short-Term Storage

2006 ◽  
Vol 41 (6) ◽  
pp. 1183-1188 ◽  
Author(s):  
JARMO SALLANKO ◽  
MIKKO HINKKANEN ◽  
JARKKO OKKONEN
Keyword(s):  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Short-term storage of perch (Perca fluviatilis L.) milt under cooling conditions

2013 ◽  
Vol 13 ◽  
pp. 39 ◽  
Author(s):  
Beata Sarosiek ◽  
Beata I. Cejko ◽  
Dariusz Kucharczyk ◽  
Daniel Żarski ◽  
Sylwia Judycka ◽  
...  
Keyword(s):  
Perca Fluviatilis ◽  
Short Term ◽  
Cooling Conditions ◽  
Perch Perca Fluviatilis ◽  
Short Term Storage ◽  
Term Storage

scholarly journals Impact of Thermotherapy and Short-Term Storage on Quercus robur L. Acorn Mycobiota and Germination

Forests ◽  
2021 ◽  
Vol 12 (5) ◽  
pp. 528
Author(s):  
Jelena Kranjec Orlović ◽  
Damir Drvodelić ◽  
Marko Vukelić ◽  
Matea Rukavina ◽  
Danko Diminić ◽  
...  
Keyword(s):  
Natural Regeneration ◽  
Fungal Diversity ◽  
Quercus Robur ◽  
Negative Impact ◽  
Storage Conditions ◽  
Short Term ◽  
Isolation Frequency ◽  
Short Term Storage ◽  
Penicillium Spp ◽  
Term Storage

When natural regeneration of Quercus robur stands is hampered by an insufficient acorn yield, human assisted sowing of acorns collected in non-affected stands and stored for some period of time is performed. To inhibit the development of fungi and acorn deterioration during storage, thermotherapy is usually applied by submerging acorns for 2.5 h in water heated to 41 °C. This research aimed to test the effect of four thermotherapy treatments of different durations and/or applied temperatures as well as short-term storage at −1 °C or 3 °C on acorn internal mycobiota and germination. Fungal presence in cotyledons was analyzed in 450 acorns by isolation of mycelia on artificial media, followed by a DNA-based identification. Germination of 2000 acorns was monitored in an open field trial. Thermotherapy significantly decreased fungal diversity, while storage at 3 °C increased the isolation frequency of several fungi, mainly Penicillium spp. The most frequently isolated fungi did not show a negative impact on acorn germination after short-term storage. The study confirmed the efficiency of thermotherapy in the eradication of a part of acorn internal mycobiota, but also its effect on the proliferation of fast-colonizing fungi during storage. However, the latter showed to be more stimulated by storage conditions, specifically by storage at 3 °C.

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