PHYSIOLOGICAL STUDIES ON JERUSALEM ARTICHOKE 2- EFFECT OF HARVESTING DATES, WRAPPING FILM AND STORAGE TEMPERATURE ON QUALITY ATTRIBUTES OF JERUSALEM ARTICHOKE (LOCAL CULTIVAR) DURING STORAGE.

2011 ◽  
Vol 2 (12) ◽  
pp. 1619-1631
Author(s):  
Manal Attia ◽  
Fatma Alian
Keyword(s):  
Storage Temperature ◽  
Jerusalem Artichoke ◽  
Quality Attributes ◽  
Local Cultivar ◽  
Physiological Studies ◽  
And Storage

scholarly journals Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

Horticulturae ◽  
2021 ◽  
Vol 7 (5) ◽  
pp. 113
Author(s):  
Pankaj B. Pathare ◽  
Mai Al-Dairi
Keyword(s):  
Weight Loss ◽  
Prediction Models ◽  
Storage Temperature ◽  
Color Change ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Drop Height ◽  
Total Soluble Solids ◽  
The Impact ◽  
And Storage

This study examined three main possible effects (impact, storage temperature, and duration) that cause and extend the level of bruising and other quality attributes contributing to the deterioration of tomatoes. The impact threshold level required to cause bruising was conducted by subjecting tomato samples to a steel ball with a known mass from different drop heights (20, 40, and 60 cm). The samples were then divided and stored at 10 and 22 °C for 10 days for the further analysis of bruise area and any physiological, chemical, and nutritional changes at two day intervals. Six prediction models were constructed for the bruised area and other quality attribute changes of the tomato. Storage time, bruise area, weight loss, redness, total color change, color index, total soluble solids, and pigments content (lycopene and carotenoids) showed a significant (p < 0.05) increase with the increase of drop height (impact level) and storage temperature. After 10 days of storage, high drop impact and storage at 22 °C generated a higher reduction in firmness, lightness, yellowness, and hue° (color purity). Additionally, regression model findings showed the significant effect of storage duration, storage temperature, and drop height on the measured variables (bruise area, weight loss, firmness, redness, total soluble solids, and lycopene) at a 5% probability level with a determination coefficient (R2) ranging from 0.76 to 0.95. Bruising and other quality attributes could be reduced by reducing the temperature during storage. This study can help tomato transporters, handlers, and suppliers to understand the mechanism of bruising occurrence and how to reduce it.

scholarly journals Perubahan Atribut Mutu dan Umur Simpan Beberapa Jenis Cabai Pada Berbagai Kemasan dan Suhu Penyimpanan (The Quality Atribute Change and Shelf Life of Several Types of Chili on Various Packaging and Storage Temperature)

2019 ◽  
Vol 29 (1) ◽  
pp. 111
Author(s):  
Darkam Musaddad ◽  
Suwarni Tri Rahayu ◽  
Poetry Sari Levianny
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Quality Attributes ◽  
Rate Of Change ◽  
Cold Temperatures ◽  
Rate Of Decline ◽  
And Storage ◽  
Positive Effect

<p>Kemunduran mutu cabai segar setelah dipanen dipengaruhi oleh faktor lingkungan. Pengemasan dan penyimpanan suhu dingin merupakan bagian dari upaya untuk menekan kemunduran mutu. Tujuan penelitian untuk mengetahui laju rata-rata perubahan atribut mutu dan umur simpan beberapa jenis cabai pada berbagai kemasan dan suhu penyimpanan. Rancangan yang digunakan, yaitu rancangan acak kelompok pola faktorial dengan tiga faktor perlakuan dan tiga ulangan. Faktor pertama, yaitu tiga jenis cabai : (a1) cabai merah besar, (a2) cabai merah keriting, dan (a3) cabai rawit. Faktor kedua, dua suhu penyimpanan (b1) suhu kamar (20±3oC dan (b2) suhu dingin (10±1oC). Faktor ketiga, tiga jenis kemasan, yaitu (c1) baki styrofoam tanpa bungkus, (c2) baki styrofoam dibungkus plastik stretch film, dan (c3) baki styrofoam dibungkus plastik PE 0,03 mm berperforasi. Peubah yang diamati meliputi susut bobot, kadar air, kekerasan, kesegaran, vitamin C, dan umur simpan. Secara umum untuk semua jenis cabai dan jenis pengemas, penyimpanan di suhu dingin dapat menekan laju rata-rata perubahan atribut mutu sekaligus memperpanjang umur simpan sekitar 2,5–3 kali lipat dibandingkan suhu kamar. Pengemasan dengan styrofoam yang dibungkus plastik stretch film (c2) memberikan efek positif terhadap penekanan laju rata-rata perubahan atribut mutu dan umur simpan semua jenis cabai pada penyimpanan di suhu dingin, yaitu masing-masing 25 hari untuk cabai merah besar, 24 hari untuk cabai merah keriting, dan 18 hari untuk cabai rawit. Implikasi dari hasil penelitian ini adalah bahwa penyimpanan di suhu dingin dengan menggunakan pengemasan styrofoam dibungkus plastik stretch film dapat menekan laju rata-rata kemunduran mutu semua jenis cabai.</p><p><strong>Keywords</strong></p><p>Cabai; Mutu; Umur simpan; Suhu; Kemasan</p><p><strong>Abstract</strong></p><p>The deterioration in the quality of fresh chili after harvesting is influenced by environmental factors. Low temperature packaging and storage are part of effective efforts to reduce quality deterioration. The objective of this research was to obtain the rate of quality attribute change and shelf life of several kinds of chili on various packaging and storage temperature. The experiment was conducted using randomized block in a factorial design with three factors and three replications. The first factor was three type of chili: (a1) red hot chili, (a2) curly chili, and (a3) cayenne pepper. The second factor was two types of storage temperature: (b1) room there temperature (20±3°C) and (b2) cold temperature (10±1oC). The third factor was three types of packaging: (c1) styrofoam trays without wrapping, (c2) styrofoam trays with stretch film , and (c3) styrofoam trays with perforated PE plastic 0.03 mm. The variables observed included weight loss, moisture content, hardness, vitamin C, freshness, and shelf life. Generally, for all kinds of chili and types of packaging, storage in cold temperatures can slow the rate of change of the quality attributes while extending shelf life of about 2.5–3 times higher than room temperature. Packing with styrofoam stretch filmed in plastic stretch film (c2) has a positive effect on suppression rate of quality attributes change and shelf life of all kinds of chili on storage at cold temperatures, respectively 25 days for red hot chili, 24 days for curly chili, and 18 days for cayenne pepper. This research implied that storage at low temperatures using styrofoam packaging stretch filmed in plastic stretch film can reduce the rate of decline in the quality of all types of chili.</p>

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

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