scholarly journals Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)

2018 ◽  
Vol 5 ◽  
Author(s):  
Bizuayehu M. Muche ◽  
R. Alex Speers ◽  
H. P. Vasantha Rupasinghe
Keyword(s):  
Vitis Vinifera ◽  
Storage Temperature ◽  
Color Changes ◽  
Temperature Impacts

Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate / Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adición de vainillina o sorbato de potasio

1999 ◽  
Vol 5 (1) ◽  
pp. 51-58 ◽  
Author(s):  
X. Castañón ◽  
A. Argaiz ◽  
A. López-Malo
Keyword(s):  
Activation Energy ◽  
Free Energy ◽  
Microbial Growth ◽  
Storage Temperature ◽  
Color Stability ◽  
The Other ◽  
Potassium Sorbate ◽  
Native Flora ◽  
Color Changes ◽  
Different Temperatures

The microbial and color changes during storage at different temperatures (15, 25 and 35 °C) of ba nana purée preserved by the combination of a blanching, reduced pH (3.4) and water activity ( aw, 0.97) and the addition of 1000 or 3000 ppm of vanillin (VA) or 1000 ppm potassium sorbate (PS) were evaluated and compared. The use of 3000 ppm VA or 1000 ppm PS inhibited for at least 60 days of storage the native flora of the banana purée at any of the temperatures studied. The addition of 1000 ppm VA was not enough to stop the microbial growth. However, at 15 °C the growth was delayed 16 days. In the presence of 3000 ppm VA or 1000 ppm PS the banana purée stored at 15, 25 and 35 °C presented several color changes that contributed to browning. The rate of browning was greater in samples with VA than in those formulated with PS, but the activation energy was 10% lower in the former systems. An analysis of the transition state parameters revealed that Gibbs free energy was similar, indicating that the mechanism of browning did not change in the presence of one antimicro bial or the other.

The Role of Ethylene on Banana Fruit Ripening Via Sugar and Starch Metabolism

2019 ◽  
pp. 1-12
Author(s):  
Sarah Nadja Araújo Fonseca ◽  
Willian Batista-Silva ◽  
Edson Hiydu Mizobutsi ◽  
Gláucia Michelle Cosme Silva ◽  
Juceliandy Mendes da Silva Pinheiro ◽  
...  
Keyword(s):  
Skin Color ◽  
Storage Temperature ◽  
Starch Content ◽  
Banana Fruit ◽  
Starch Metabolism ◽  
Color Changes ◽  
Climacteric Fruit ◽  
Hue Angle ◽  
Chemical Attributes ◽  
Physical And Chemical

Banana as a climacteric fruit has a relatively short shelf-life period and thus, technologies that decrease the metabolism and the triggering of the maturation process are extremely necessary on its postharvest conservation. However, the consequences of these technologies on quality attributes are unknown. Therefore, we evaluate the effects of 1-Methylcyclopropene associated with low density polyethylene bags on physical and chemical attributes in the postharvest of banana fruits. Bananas were treated with different concentration of 1-Methylcyclopropene as 0, 50, 100, 150 and 200 ηL.L-1 under refrigeration and harvest in five different times after treatment. Further, fruits treated with 50 ŋL.L-¹ showed a more advanced stage of ripening after the 25 days of storage. Altogether, our results suggest 1-MCP is an effective treatment to control sugar and starch metabolism in banana and its efficiency is directly dependent of storage temperature. Additionally we identify interestingly correlation with skin color changes with sugars and starch content, which can indicate its potentiality of the fitted equations for prediction of central metabolism of bananas non-destructively using ‘hue angle and chrome’ value.

Monitoring the Storage Temperature of Ambulance Medications with Time-Temperature Indicators

2000 ◽  
Vol 35 (3) ◽  
pp. 246-250 ◽  
Author(s):  
John Allegra ◽  
John Brennan ◽  
Laura Fields ◽  
Frederick Grabiner ◽  
George Kiss ◽  
...  
Keyword(s):  
Life Support ◽  
Storage Temperature ◽  
Advanced Life Support ◽  
Kinetic Temperature ◽  
Electronic Temperature ◽  
Color Changes ◽  
The Us ◽  
Drug Storage

The US Pharmacopeia gives recommendations for the storage of pharmaceuticals in terms of mean kinetic temperature (MKT). This study's goal was to determine if color-changing time–temperature indicator (TTI) labels can reliably monitor the MKTs of medications used in ambulances. TTI labels and miniature electronic temperature recorders were placed into the drug storage boxes in five advanced life support units over 12 summer weeks in 1995 and in three advanced life support units over 4 weeks the following winter. The electronic temperature recorders measured temperatures several times per hour, and the color changes of the TTI labels were analyzed periodically. The MKTs calculated from the TTI labels differed from those calculated from the electronic temperature recorders in all cases by less than 1° C. The authors concluded that TTIs can accurately measure the MKTs of medications used in ambulances. A TTI label on each medication container may help insure that drugs are not damaged by temperture conditions.

scholarly journals The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Mariela C Bustos ◽  
Lina Marcela Agudelo-Laverde ◽  
Florencia Mazzobre ◽  
Pilar Buera
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Storage Temperature ◽  
Reducing Power ◽  
Color Changes ◽  
C Storage ◽  
White Cabbage ◽  
The Relationship ◽  
Reducing Capacity

Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment  of mushrooms and avocado slices, with white cabbage, cauliflower, garlic and scallion extracts, reduced color changes during storage at 4 °C and -18 °C. Storage temperature and the type of extract employed influenced change of color variables. The contribution of polyphenols on measured antioxidant activity of extracts was also discussed. Allium antibrowning properties were closely related to antioxidant capacity, while the Brassica extracts were less effective. Treatment with Allium extracts extended the storage time of frozen and refrigerated mushrooms and avocado slices, in comparison with untreated samples.

scholarly journals Perubahan Warna Kulit Buah Tiga Varietas Jeruk Keprok dengan Perlakuan Degreening dan Suhu Penyimpanan

2015 ◽  
Vol 5 (1) ◽  
pp. 10 ◽  
Author(s):  
Hanifah Muthmainnah ◽  
Roedhy Poerwanto ◽  
Darda Efendi
Keyword(s):  
Room Temperature ◽  
Color Index ◽  
Storage Temperature ◽  
Colour Index ◽  
High Productivity ◽  
Color Changes ◽  
Skin Coloration ◽  
Group 2 ◽  
And Storage ◽  
Temperature Storage

<p>ABSTRACT</p><p>Color is  the main  quality  that determines  the level of demand  for  citrus. Consumer prefersorange  citrus,  where  as  green  citrus  have  high productivity  in  Indonesia.  It  causes  local  citrus cannot compete with imported citrus.  One way  that  can  make local citrus compete  with  import citrus  is by  improving of colour quality through  degreening.  This research was conducted to study the effect of degreening and storage temperature on color changes of tangerine peel. Research was conducted from June until  July 2013 at the Laboratory of  Center for Tropical Horticulture Studies, IPB. This research used a randomized complete factorial design group  2  factors with  3 replications. The first factor is degreening  temperature  (180 C  and  room temperature),  second  factor is storage temperature (180 C  and room temperature). The results showed that interaction  of  degreening and storage temperature significantly  affected  skin  coloration.  Degreening  treatment 180 C  and  room temperature storage on all three varieties of tangerines have the highest Citrus Colour  Index  (CCI) value  at  15  HSP.  The  higher  value of Citrus  Colour  Index,  the  higher  orange  skin  colorationproduced.</p><p>Key words : degreening temperature, orange, storage temperature, value of Citrus Color Index.</p><p> </p><p>ABSTRAK</p><p>Warna  merupakan  kualitas  utama  yang  menentukan  tingkat  permintaan konsumen  terhadap buah jeruk. Konsumen lebih menyukai jeruk berwarna jingga, padahal di Indonesia jeruk yang tinggi produktivitasnya  adalah  jeruk berwarna  hijau.  Hal  ini  menyebabkan  jeruk  lokal  kalah  bersaing dengan jeruk impor. Salah satu cara supaya jeruk lokal dapat bersaing dengan jeruk impor adalah dengan  melakukan  degreening.  Penelitian  ini  dilakukan  untuk mempelajari  efek  degreening  dan suhu penyimpanan terhadap perubahan warna kulit jeruk keprok. Penelitian dilaksanakan dari bulan Juni  hingga  Juli 2013  di  Laboratorium  Pusat  Kajian  Hortikultura  Tropika,  IPB.  Penelitian ini menggunakan Rancangan Kelompok Lengkap Teracak (RKLT) Faktorial dengan dua faktor dan tigaulangan. Faktor pertama adalah suhu  degreening (180C dan suhu ruang), faktor kedua  adalah suhu simpan (180C dan suhu ruang). Hasil penelitian menunjukkan interaksi suhu  degreening  dan suhu simpan nyata pada perubahan warna. Perlakuan degreening suhu 180C dan penyimpanan suhu ruang pada ketiga varietas jeruk keprok memiliki nilai  Citrus Colour  Index  (CCI)  tertinggi dibandingkan perlakuan lainnya pada 15 HSP. Semakin tinggi nilai CCI, maka warna kulit jeruk yang dihasilkan semakin jingga.</p><p>Kata kunci: jingga, nilai Citrus Color Index, suhu degreening, suhu penyimpanan.</p>

scholarly journals Effect Of Temperature In Color Changes Of Green Vegetables

2016 ◽  
Vol 4 (Special-Issue-October) ◽  
pp. 10-17 ◽  
Author(s):  
E Manolopoulou ◽  
T Varzakas
Keyword(s):  
Chlorophyll Content ◽  
Degradation Rate ◽  
Storage Temperature ◽  
Chlorophyll Degradation ◽  
Effect Of Temperature ◽  
Colour Variation ◽  
Color Changes

The effect of temperature on colour degradation of green vegetables as well as the chlorophyll content as a factor that contributes to colour variation were studied. The studied vegetables were lettuce (leafy) and broccoli (inflorescence). The results suggested that as the storage temperature increases so the chlorophyll degradation rate increases and so the colour degradation. From the two tested vegetables the lettuce was proved to be more sensitive to chlorophyll and colour degradation.

scholarly journals Banana leaf as packaging of lulo for different storage temperatures and the effects on postharvest characteristics

2017 ◽  
Vol 35 (1) ◽  
pp. 107-115
Author(s):  
Nathalia M. Forero-Cabrera ◽  
Sebastián Gutiérrez-Pacheco ◽  
Javier Rivera-Acosta ◽  
Andrés F. Silva-Dimaté ◽  
Carolina M. Sánchez-Sáenz
Keyword(s):  
Young’S Modulus ◽  
Storage Temperature ◽  
Young's Modulus ◽  
Mechanical Damage ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Color Changes ◽  
Weight Losses ◽  
Banana Leaf

In Colombia, the small and médium farmers are responsible for the production of nearly 45.000 t yr-1 of lulo (Solanum quitoense). However adequate and easy techniques for postharvest handling are not often available to be implemented by this sector of the producers. This research aimed to study banana (Musa paradisiaca) leaf as primary packaging to minimize the loss of quality of lulo stored at different temperatures. Chemical and physiological quality parameters were considered in the analysis of the maturation process. Loss weight, color changes in CIELAB coordinates, total titratable acidity (TTA), Young's modulus and firmness were measured to represent the fruit quality. Use of banana leaf as primary package show that weight losses and the color changes result of the ripening process were decreased. The color changes of lulo skin were significantly affected by storage temperature. To avoid changes in TTA, mechanical damage is not recommended. When the lulo fruits were packed with banana leaves, the Young's modulus and firmness values was higher. The results of this research allow the comparison of quality of lulo in the packaging proposal and the results of others researchers who use conventionally packaging like wood crates and carton packaging. The proposal packaging configuration (lulos packed with banana leaf in plastic crates of 80x60x20 cm) is an easy alternative to get and preserve the quality of lulo fruits for a longer storage time.

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