SOME EFFECTS OF GAMMA RADIATION ON THE STORAGE LIFE OF FRESH STRAWBERRIES

1964 ◽  
Vol 44 (2) ◽  
pp. 188-194 ◽  
Author(s):  
H. B. Heeney ◽  
W. M. Rutherford ◽  
K. F. MacQueen
Keyword(s):  
Gamma Radiation ◽  
Storage Period ◽  
Storage Life ◽  
Radiation Doses ◽  
Apparent Effect ◽  
Fungal Development ◽  
Radiation Treatments ◽  
Storage Temperatures

The effects of gamma radiation doses of 110,000, 220,000, and 330,000 rad on the storage life and quality of two varieties of strawberries stored at 40°, 55°, and 70° F were studied. Results indicated that a dose of 330,000 rad prevented fungal development of the Redcoat variety stored for 26 days at 40° F. The fungal-free period was sharply reduced at lower radiation doses or at higher storage temperatures. Under the conditions of this trial there was no apparent effect of radiation on appearance or texture of fruit.In organoleptic tests in the first two weeks of storage observers were not able to differentiate between radiation treatments. There was some preference for treated berries as the storage period increased. After 20 days the flavor of the fruit deteriorated very rapidly and it soon became commercially unacceptable.

Effect of Gamma Radiation on the Reduction of Salmonella strains, Listeria monocytogenes, and Shiga Toxin–Producing Escherichia coli and Sensory Evaluation of Minimally Processed Spinach (Tetragonia expansa)

2014 ◽  
Vol 77 (10) ◽  
pp. 1768-1772 ◽  
Author(s):  
ANA CAROLINA B. REZENDE ◽  
MARIA CRYSTINA IGARASHI ◽  
MARIA TERESA DESTRO ◽  
BERNADETTE D. G. M. FRANCO ◽  
MARIZA LANDGRAF
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Gamma Radiation ◽  
Shiga Toxin ◽  
Radiation Doses ◽  
Minimally Processed ◽  
Tetragonia Expansa ◽  
Effects Of Irradiation On ◽  
Spinach Leaves

This study evaluated the effects of irradiation on the reduction of Shiga toxin–producing Escherichia coli (STEC), Salmonella strains, and Listeria monocytogenes, as well as on the sensory characteristics of minimally processed spinach. Spinach samples were inoculated with a cocktail of three strains each of STEC, Salmonella strains, and L. monocytogenes, separately, and were exposed to gamma radiation doses of 0, 0.2, 0.4, 0.6, 0.8, and 1.0 kGy. Samples that were exposed to 0.0, 1.0, and 1.5 kGy and kept under refrigeration (4°C) for 12 days were submitted to sensory analysis. D10-values ranged from 0.19 to 0.20 kGy for Salmonella and from 0.20 to 0.21 for L. monocytogenes; for STEC, the value was 0.17 kGy. Spinach showed good acceptability, even after exposure to 1.5 kGy. Because gamma radiation reduced the selected pathogens without causing significant changes in the quality of spinach leaves, it may be a useful method to improve safety in the fresh produce industry.

scholarly journals Conservation of Alstroemeria cut flowers stored under refrigeration

2020 ◽  
Vol 43 ◽  
pp. e50016
Author(s):  
Vanessa Cury Galati ◽  
Ana Carolina Corrêa Muniz ◽  
João Emmauel Ribeiro Guimarães ◽  
Claudia Machado Fabrino Mattiuz ◽  
Ben Hur Mattiuz
Keyword(s):  
Storage Period ◽  
Postharvest Quality ◽  
Cut Flowers ◽  
Floral Longevity ◽  
Randomized Design ◽  
Significant Difference ◽  
Relative Water ◽  
Peroxidase Enzymes ◽  
Storage Temperatures

Alstroemeria flowers have shown great importance in the world trade of cut flowers due mainly to its beauty and wide variety of colors. However, the durability of its inflorescences is usually hampered by the rapid yellowing of the leaves, which impairs their decorative quality. Cut flowers require the use of technologies to improve postharvest quality and floral longevity. This research aimed to study the postharvest conservation of inflorescences of Alstroemeria cv. Ajax at different storage temperatures. Floral stems were placed in containers with distilled water and stored at four temperatures (4, 8, 12, and 22ºC) for 12 days. The following analyses were performed: fresh mass variation, respiratory activity, relative water content, soluble and reducing carbohydrate contents, polyphenol-oxidase and peroxidase enzymes, pigments (anthocyanin and carotenoids), and longevity. The experiment was conducted in a completely randomized design, the results were submitted to analysis of variance (ANOVA), and the effect of treatments submitted to F-test. Significant differences were compared using the least significant difference (LSD) at 95% confidence interval (p ≤ 0. 05). The temperatures of 8 and 12ºC were effective in maintaining the postharvest quality of inflorescences during storage period, as they remained turgid due to transpiration reduction caused by low temperatures, and longevity reaching 46 and 22 days, respectively.

IMPACT OF GAMMA RADIATION ON STORAGE TIME AND QUALITY OF GRAPES

1970 ◽  
pp. 33-36
Author(s):  
N. N. Loy ◽  
N. I. Sanzharova ◽  
T. V. Chizh ◽  
S. N. Gulina
Keyword(s):  
Weight Loss ◽  
Gamma Radiation ◽  
Storage Time ◽  
Sugar Content ◽  
Dose Range ◽  
Control Level ◽  
Radiation Doses ◽  
The Third ◽  
Second Mode

The effect of gamma radiation in the dose range of 0.5-3.0 kGy (dose rate of 100 Gy / h) on the shelf life and quality of the grapes was studied. It has been established that storage of irradiated grapes under different conditions for temperature and humidity: 1 mode - t - 3-50 С, humidity 76%, 2 - t - 10.80 С, humidity 83.4% and 3 - t – 17.50 С, humidity 73%, influenced the efficiency of irradiation. It was noted that with 1 mode, the smallest weight loss of the fetuses was observed at a dose of 1.5 kGy (1%), with 2 mode losses were at the control level (dose 3.0 kGy) or exceeded it by 3-3.5 times (doses 0.5 and 1.5 kGy). In the third mode, with radiation doses of 0.5 and 1.5 kGy, weight loss on day 3 reached 2 and 4%, respectively, and remained unchanged throughout the experiment, which was 5 and 3 times lower than in the control, and when irradiated with a dose The mass loss at 3.0 kGy on the date of the last counting, as in the control variant, was 14%. It was shown that with the first storage mode, with the irradiation doses of 0.5-3.0 kGy, the sugar content increased by 13-31%, and with the second mode - by 4-8%. In the third mode, the sugar content was at the control level at a dose of 3.0 kGy and 10 and 5% below the control when irradiated with doses of 0.5 and 1.5 kGy. Irradiation of grapes in the range of 0.5–3.0 kGy resulted in a statistically significant increase in ascorbic acid by a factor of 2–2.5 in 1 mode, a decrease of 18–36% in 2 mode and multidirectional effects in 3 mode.

Evaluation of Shrink-Wrap Packaging for Maintaining Quality of Apples

1990 ◽  
Vol 53 (7) ◽  
pp. 598-599 ◽  
Author(s):  
E. K. HEATON ◽  
J. W. DOBSON ◽  
R. P. LANE ◽  
L. R. BEUCHAT
Keyword(s):  
Relative Humidity ◽  
Skin Color ◽  
Storage Period ◽  
Storage Life ◽  
Limiting Factor ◽  
B Values ◽  
Shrink Wrapping ◽  
Color Development ◽  
Yellow Color

Changes in quality of unwrapped and shrink-wrapped Starkrimson cultivar apples were monitored during a 38-week storage period (26°C, 40–42% relative humidity). Shrink-wrapped apples were subjectively judged to have acceptable qualities throughout storage. Changes in Gardner a and b values for skin color of apples suggest that shrink-wrap film allows accumulation of ethylene which stimulates yellow color development in less mature apples. Observations indicate that top quality apples benefit from shrink-wrapping, with loss of crispness being the primary limiting factor to extended storage life.

EFFECT OF STORAGE ON THIAMIN CONTENT AND ON DEVELOPMENT OF RANCIDITY IN WHEAT GERM

1943 ◽  
Vol 21c (2) ◽  
pp. 57-65 ◽  
Author(s):  
J. A. Pearce
Keyword(s):  
Moisture Content ◽  
Wheat Germ ◽  
Storage Life ◽  
Protein Hydrolysis ◽  
Oxidative Rancidity ◽  
Oil Storage ◽  
Keeping Quality ◽  
Petrol Ether ◽  
Storage Temperatures

Wheat germ samples with moisture content varying between 8.0 and 26.5% were stored in air in sealed tins at − 40.0°, − 26.1°, − 17.8°, − 9.4°, − 1.1°, 15.6°, and 23.9 °C. The appearance of organoleptic spoilage appeared to be coincident with the termination of the induction period in oxidative rancidity development, as assessed by the peroxide oxygen value of the extracted oil. Storage life was considerably extended by holding at low moisture levels and low storage temperatures. However, even at − 40 °C. sufficient deterioration occurred to reduce the keeping quality of wheat germ subsequently stored at higher temperatures. Both packing in nitrogen and compressing into blocks lengthened storage life. Thiamin content, determined by the method described, did not change during storage.Wheat germ oil expressed by pressure became rancid more rapidly than oil extracted with petrol ether. Increase in temperature markedly decreased the storage life of the oil.Present indications are that protein hydrolysis may be a more important factor than fat spoilage in the deterioration of wheat germ.

scholarly journals Study of Prediction Simulation Life Storage to Determine the Quality of Mangosteen (Garcinia mangostana L.)

2016 ◽  
Vol 24 (2) ◽  
pp. 257
Author(s):  
Yennita - Sihombing
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Life ◽  
Garcinia Mangostana ◽  
Export Markets ◽  
Low Temperature Storage ◽  
Soluble Solid ◽  
Temperature Storage

Demand for mangosteen fruits (Garciana mangostana L) is currently increasing both for local and export markets. Quality of mangosteen fruit has been kept until now, even increased by efforts of post-harvest handling. The problem on postharvest of mangosteen is mainly on storage process. The quality of mangosteen is affected by the temperature condition during storage period. Waxing is usually used for fruits to extend their shelf life. In this study, combination of waxing and low temperature storage were studied to obtain the optimum storage condition for mangosteen. The objectives of this study were to determine the effect of combination of waxing and low temperature storage on the quality changes of mangosteen. It was shown that storage of mangosteen with waxing treatment of 5% and temperature storage of 8oC resulted the longest period of storage, i.e., 39 days. At this condition, the firmness was 2.00 kgf, total soluble solid was 16.10oBrix, and respiration rate of CO2 was 1.67ml/kg hr. In this study, prediction of storage life of mangosteen was carried out based on the firmness which accepted by panelist from organoleptic test. It is shown that waxing concentration 0% and temperature storage 8oC effectiveness to storage life until 16 days.

scholarly journals POSTHARVEST OF IRRADIATED TAHITI LIME FRUITS

2016 ◽  
Vol 38 (4) ◽  
Author(s):  
SIMONE RODRIGUES DA SILVA ◽  
DÉBORA NANCY FERNANDES BEZERRA ◽  
MEIRE MENEZES BASSAN ◽  
TATIANA CANTUARIAS-AVILÉS ◽  
VALTER ARTHUR
Keyword(s):  
Gamma Radiation ◽  
Room Temperature ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Radiation Doses ◽  
Solids Content ◽  
Gamma Irradiated ◽  
Physical And Chemical

ABSTRACT This study aimed to evaluate the postharvest quality evolution of gamma-irradiated ‘Tahiti’ limes. Shiny, olivegreen fruits with coarse skin (56 cm equatorial diameter) harvested in commercial orchars and processed in commercial packing house line were used. In a preliminary assay, fruits harvested in April 2011 were exposed to a gamma radiation range from 0 to 750 Gy. The 250 and 750 Gy doses negatively affected skin quality and pulp of exposed fruits. For this reason, new assays were carried out using lower doses to irradiate fruits harvested in July 2011 (off-season) and January 2012 (regular harvest period). Fruit harvested in both periods were selected and exposed to radiation doses of 0, 50, 100, 150, and 200 Gy. All irradiations occurred at a rate of 0.46 Gy/h. After fruit irradiation, physical and chemical analyses were performed along a 20-day storage period at room temperature (24 ± 1ºC and 80 ± 5% RH). Irradiation of fruits harvested in July 2011 and January 2012 and treated with doses of up to 200 Gy did not affect the ascorbic acid content, but doses > 100 Gy caused skin yellowing of fruits harvested on both periods. Gamma radiation at doses = 50 Gy reduced the total soluble solids content in off-season fruits. Exposure of fruits harvested in the main harvest period to radiation doses = 150 Gy increased weight loss. Irradiation of ‘Tahiti’ limes at doses between 50 Gy and 700 Gy did not preserve postharvest quality during storage at room temperature.

scholarly journals Effects of Storage Temperature and Packaging Combinations on the Storage Quality of Fresh Yacon [Smallanthus sonchifolius (Poepp.) H. Rob.]

2020 ◽  
Vol 25 (1) ◽  
pp. 91-114
Author(s):  
Joyce Limbaga ◽  
Katherine Ann Castillo-Israel
Keyword(s):  
Storage Temperature ◽  
Antioxidant Properties ◽  
Storage Period ◽  
Visual Quality ◽  
High Water ◽  
High Water Content ◽  
Total Phenolic ◽  
Positive Effects ◽  
Storage Temperatures

The yacon tuber has gained interest due to its health-promoting components, such as high amounts of fructooligosaccharides (FOS) and phenolic compounds with strong antioxidant properties. However, the high water content and the soft, delicate internal tissues render it highly perishable, leading to significant losses during postharvest handling. The packaging and storage temperatures, two important factors in maintaining quality when storing fresh yacon tubers, were studied. The results showed that modified atmosphere packaging (MAP) combined with low temperature (10°C) had positive effects on the visual quality of yacon. Weight loss and shriveling were reduced in MAP compared to the unpacked yacon under room and 10°C storage temperatures. The use of MAP under room temperature for an extended storage period was limited by the development of disease and the occurrence of root sprouts and surface cracks in yacon, which reduced its visual quality. FOS hydrolysis by fructan exohydrolase occurred during storage, leading to higher amounts of fructose, glucose, and sucrose. The use of MAP regardless of storage temperature delayed the onset of rapid FOS decline. The total phenolic contents in the range of 4.84-5.98 mg Gallic acid equivalent per gram dry sample and antioxidant activity of yacon did not decrease relative to its initial content. Yacon could be stored at 10°C in conjunction with MAP to maintain quality and extend the shelf life of fresh yacon tubers.

Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish

2020 ◽  
Vol 83 (6) ◽  
pp. 1057-1065
Author(s):  
YINGYING SUN ◽  
PEI GAO ◽  
YANSHUN XU ◽  
WENSHUI XIA ◽  
QIAN HUA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Pathogenic Bacteria ◽  
Storage Temperature ◽  
Storage Period ◽  
Refrigerated Storage ◽  
Fermented Fish ◽  
Physicochemical Changes ◽  
Low Salt ◽  
Storage Temperatures

ABSTRACT The present study was conducted to evaluate the effects of long-term storage at various temperatures (4, 25, and 35°C) on flavor and microbiological and physicochemical qualities of traditional Chinese low-salt fermented fish (Suanyu). Food spoilage and pathogenic bacteria (coliforms, Pseudomonas, and Salmonella) were inhibited during the 90 days of storage at all temperatures. Lactic acid bacteria, yeast, and total viable bacteria counts of samples stored at 35°C were reduced sharply, whereas other parameters were stable. Compared with refrigerated storage (4°C), higher storage temperatures (25 and 35°C) accelerated moisture migration, lipid oxidation, and proteolytic degradation. Storage time had a greater effect than storage temperature on the increase of volatile compounds in Suanyu. Refrigerated storage was better than higher storage temperatures (25 and 35°C) for maintaining the odor quality of Suanyu during the storage period. Total biogenic amine concentrations in all samples were ≪200 mg/kg. Suanyu can be consumed safely during 90 days of storage based on the levels of spoilage and pathogenic bacteria and concentrations of biogenic amines, but refrigerated storage effectively slows down the microbial and physicochemical changes, resulting in better organoleptic quality. The results of this study will be useful for processors controlling the safety and quality of fermented fish during transport and storage. HIGHLIGHTS

Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)

2011 ◽  
Vol 7 (1) ◽  
Author(s):  
Minh V Nguyen ◽  
Asbjorn Jonsson ◽  
Kristin A Thorarinsdottir ◽  
Sigurjon Arason ◽  
Gudjon Thorkelsson
Keyword(s):  
Water Content ◽  
Gadus Morhua ◽  
Storage Period ◽  
Quality Criterion ◽  
Yellow Orange ◽  
Different Temperatures ◽  
Water Holding ◽  
Storage Temperatures ◽  
Cooking Yield

The aim of this study was to compare the effects of different storage temperatures (+2°C, -4°C, -12°C, -18°C and -24°C) and time (0, 1, 3 and 6 weeks) on the quality of heavily salted cod. The color, water content, water holding capacity (WHC), cooking yield, total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) of the samples were determined. Results showed that the whiteness of the salted cod decreased slightly, whereas the yellow/orange color increased during the storage period. The WHC and cooking yield increased and were inversely related to water content. The TVB-N value increased slightly, whilst a lightly decrease in TMA value was observed. Storage at -4°C and lower temperatures had a detrimental influence on the color of the product which is the main quality criterion for salted cod. Therefore, it is not suitable to store the product at -4°C or lower temperatures.

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