Effect of different packaging methods on the storage quality of yellow bell peppers

2015 ◽  
pp. 319-324
Keyword(s):  
Storage Quality ◽  
Bell Peppers

scholarly journals STORAGE QUALITY OF BELL PEPPERS PRETREATED WITH HOT WATER AND POLYETHYLENE PACKAGING

1999 ◽  
Vol 22 (3) ◽  
pp. 287-299 ◽  
Author(s):  
G.A. GONZÁLEZ-AGUILAR ◽  
R. CRUZ ◽  
R. BAEZ ◽  
C.Y. WANG
Keyword(s):  
Hot Water ◽  
Storage Quality ◽  
Bell Peppers

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.

Influence of extrusion on storage quality of dried oat noodles: lipid degradation and off-flavours

2021 ◽  
pp. 103316
Author(s):  
Zhen Yang ◽  
Ying Zhou ◽  
Jun-Jie Xing ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Storage Quality ◽  
Lipid Degradation

Pea pod powder to enhance the storage quality of buckwheat bread

2021 ◽  
Author(s):  
Entesar Hanan ◽  
Shalini G. Rudra ◽  
Vasudha Sharma ◽  
V. R. Sagar ◽  
Shalini Sehgal
Keyword(s):  
Storage Quality ◽  
Pea Pod

EFFECT OF PREHARVEST CA-CHELATE TREATMENT ON THE STORAGE QUALITY OF KIWIFRUIT

2003 ◽  
pp. 317-324 ◽  
Author(s):  
M. Xie ◽  
G.H. Jiang ◽  
H.Q. Zhang ◽  
Kazuhide Kawada
Keyword(s):  
Storage Quality ◽  
Chelate Treatment

Achieving “Final Storage Quality” of municipal solid waste in pilot scale bioreactor landfills

2009 ◽  
Vol 29 (1) ◽  
pp. 78-85 ◽  
Author(s):  
R. Valencia ◽  
W. van der Zon ◽  
H. Woelders ◽  
H.J. Lubberding ◽  
H.J. Gijzen
Keyword(s):  
Municipal Solid Waste ◽  
Solid Waste ◽  
Pilot Scale ◽  
Bioreactor Landfills ◽  
Storage Quality
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