scholarly journals Effect of tomato post-harvest fungicide treatment and storage conditions on the quality of fruits, and biological value of tomato pulp and concentrated pulp

2013 ◽  
Vol 35 (2) ◽  
pp. 257-267 ◽  
Author(s):  
H. Parynow ◽  
H. Borecka
Keyword(s):  
Vitamin C ◽  
Storage Conditions ◽  
Fruit Rot ◽  
Fungicide Treatment ◽  
Biological Value ◽  
Post Harvest ◽  
Tomato Pulp ◽  
Processed Products ◽  
And Storage

The influence of storage conditions on the quality of tomato fruits was tested. The rate of ripening was established in normal air, where tomatoes ripen quickly, under controlled atmosphere where they ripen more slowly and under low pressure, where they ripen slowest. The influence of post-harvest benomyl or methylthiophanate treatment on tomato rot, ripening, and biological value were examined. Post-harvest tomato treatment did not reduce fruit rot. The color of fruits and the processed products depended on the fungicide treatment. Concentrated tomato pulp made of fruits treated with methylthiophanate was redder than the others. The fungicide treatment increased or decreased the level of some chemical substances in the fruits in dependence on the applied fungicide, storage conditions and the length of storage, e.g. tomatoes treated with benomyl and stored for 14 days contained the highest level of vitamin C under 0% CO<sub>2</sub>:3%O<sub>2</sub> and tomatoes treated with methylthiophanate contained the highest level of vitamin C under 38 mm Hg. Degradation of vitamin C in pulp was faster than in the concentrated pulp. Tomato pulp made of tomatoes treated with methylthiophanate contained the lowest level of vitamin C.

Microbiology of Potatoes and Potato Products: A Review

2000 ◽  
Vol 63 (5) ◽  
pp. 668-683 ◽  
Author(s):  
CRAIG H. DOAN ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Microbiological Quality ◽  
Agricultural Practices ◽  
Storage Conditions ◽  
Minimally Processed ◽  
Human Contact ◽  
Natural Microflora ◽  
Processed Products ◽  
And Storage ◽  
Potato Products

Many types of spoilage and pathogenic microorganisms exist on fresh, minimally processed, and fully processed potato products. Potatoes are processed into many products including frozen, dried, ready-to-eat, and minimally processed. The microbiological quality of finished potato products is influenced by the natural microflora, processing, handling, and human contact. The natural microflora of potatoes are influenced by soil and airborne inocula, agricultural practices, harvesting methods, and storage conditions. The microflora of processed products are influenced by all of the factors and conditions affecting the natural microflora as well as the processes applied to the product. Increased consumer demand for new and existing potato products highlights the importance of ensuring their microbiological safety. This review considers the sources of microorganisms, microflora, foodborne disease pathogens, and outbreaks associated with, and selected microbiological research involving, potatoes and potato products.

scholarly journals Effect of tomato post-harvest treatment and storage conditions on the biological activity of benomyl and methylthiophanate residues in fruits and their processed products

2013 ◽  
Vol 35 (2) ◽  
pp. 269-275
Author(s):  
H. Borecka ◽  
H. Parynow
Keyword(s):  
Biological Activity ◽  
Storage Period ◽  
Low Pressure ◽  
Storage Conditions ◽  
Post Harvest ◽  
Fungicide Residues ◽  
Processed Products ◽  
And Storage ◽  
Very High

The biological activity of benomyl and methylthiophanate residues in tomatoes and their processed products was examined. Fungicide residues were most active in concentrated pulp of tomatoes, less in pulp and the least in fresh fruits. The fungicide residues activity was very high after 90 days of storage of processed products. The pulp and concentrated pulp of tomatoes treated and stored for 14 days at 15°C, also contained very active fungicide residues. The translocation of benomyl from treated tomato skin into the tissue begun slowly. This process was faster in green or yellow fruits, but it was the fastest in small green fruits. The influence of storage conditions on the activity of fungicide residues depended on the storage length. The residues were the least active in fruits stored under low pressure of 38 mm Hg for 14 days, but this activity increased during the storage period and the residues were very active after 34 days of tomato storage.

scholarly journals Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation

2018 ◽  
Vol 40 (5) ◽  
Author(s):  
Regina Célia Gomes Garcia Nobre ◽  
Eliseu Marlônio Pereira de Lucena ◽  
Josivanda Palmeira Gomes ◽  
Dyalla Ribeiro de Araújo ◽  
Dannaya Julliethy Gomes Quirino
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Post Harvest ◽  
Peel Color ◽  
Exogenous Ethylene ◽  
And Storage

Abstract The objective of this study was to evaluate the post-harvest quality of bananas (Musa x paradisiaca L.) Prata-anã and Nanica after application of exogenous ethylene (C2H4) during maturation. Bananas of Prata-anã cultivar were harvested 18 weeks after the anthesis (WAA) and those of Nanica cultivar with 13 WAA. After harvest, the fruits were submitted to 0, 1, 2, 3, 4 and 5 applications of 15 mL of ethyl-5/m3 in refrigeration chambers at 15ºC and later stored at room temperature (24 to 28ºC) and refrigerated at 15°C for 10 days. Peel color, fresh weight loss, firmness, total soluble solids, total bark chlorophyll, total bark and pulp carotenoids were evaluated at 0, 3, 4, 7 and 10 days after harvest (DAH). The Assistat program was used in statistical analysis. Among the storage conditions, fruits kept under refrigeration had a longer shelf life. The Prata-anã cultivar was superior to Nanica, presenting maturation indexes ideal for transport and commercialization, evaluated for the interactions of storage temperature, ethylene (C2H4) applications and storage time. It was concluded that the banana Prata-anã requires 3 and Nanica 4 applications of ethyl, for the harvest with 18 and 13 weeks, respectively, in order to promote a fast and uniform maturation.

scholarly journals Post-harvest longevity and ornamental value of cut inflorescences of Crocosmia ×crocosmiiflora ‘Lucifer’ depending on flower food and storage conditions

2019 ◽  
Vol 18 (4) ◽  
pp. 137-148
Author(s):  
Piotr Żurawik ◽  
Paulina Kukla ◽  
Agnieszka Żurawik
Keyword(s):  
Relative Humidity ◽  
Ornamental Plants ◽  
Storage Conditions ◽  
Vase Life ◽  
Cut Flowers ◽  
Post Harvest ◽  
Exchange Markets ◽  
And Storage

Floral exchange markets drive steadily growing interest in ornamental plants sold as cut flowers. Unfortunately, vase life of some of these flowers remains unsatisfactory. Their ornamental value depends on their longevity and number of flowers, as well as overall appearance of the stem during its vase life. Our study determined the effects of storage conditions and Floralife flower food on vase life and ornamental value of Crocosmia ×crocosmiiflora ‘Lucifer’. Crocosmia inflorescences can be attractive cut flowers after meeting some basic requirements. Cutting the branched shoots when the first flower in the main inflorescence was fully open, the second was opening and the subsequent buds showed visible color allowed for maintaining their decorative value for an average of 18.8 days, irrespective of storage conditions and flower food. Vase life and ornamental value depend on storage conditions. Keeping the inflorescences in a semi-lit room (16.8 µmol∙m–2∙s–1), at 18–20°C, and relative humidity of 55–60% or in darkness, at 14–16°C, and relative humidity of 60–70% reduced the number of developed flowers, inflorescence weight and the amount of absorbed solution, and also declined inflorescence vase life. Application of Floralife 200 and Floralife 300 flower food increases the vase life by respectively 7.9 and 8.2 days vs. water, and improves the quality of stored inflorescences.

scholarly journals Effects of packaging and storage conditions on the quality of amoxicillin-clavulanic acid – an analysis of Cambodian samples

2013 ◽  
Vol 14 (1) ◽  
Author(s):  
Mohiuddin Hussain Khan ◽  
Kirara Hatanaka ◽  
Tey Sovannarith ◽  
Nam Nivanna ◽  
Lidia Cecilia Cadena Casas ◽  
...  
Keyword(s):  
Clavulanic Acid ◽  
Storage Conditions ◽  
Amoxicillin Clavulanic Acid ◽  
And Storage

scholarly journals Nanocomposite coatings for hatching eggs and table eggs

2021 ◽  
Vol 6 (1) ◽  
pp. 573-586
Author(s):  
Oleksandr Chekh ◽  
Olga Bordunova ◽  
Vadym Chivanov ◽  
Evgenia Yadgorova ◽  
Larisa Bondarchuk
Keyword(s):  
Pathogenic Bacteria ◽  
Protective Coatings ◽  
Storage Conditions ◽  
Hatching Rate ◽  
Green Technologies ◽  
Egg Hatching ◽  
Poultry Products ◽  
Hatching Eggs ◽  
And Storage

Abstract Theoretical and applied aspects of the concept of using biomimetic protective coatings GREEN ARTICLE (ARTIficial cutiCLE) in the poultry industry, namely in the production of table and hatching eggs, are developed. The basic matrix component of the protective coatings GREEN ARTICLE is chitosan, an environmentally friendly, inexpensive, and harmless material. It is experimentally proved that electrochemical and ultrasonic technologies for modifying a solution of chitosan in peroxide compounds (peracetic acid and hydrogen peroxide) with nanoparticles of oxides like titanium, iron, zinc, and metals, such as titanium, copper, and calcite, allow to create protective coatings of double action in accordance with the technologies: (a) extending the shelf life of table eggs, food green article (FGA) and (b) preventing contamination of hatching eggs with pathogenic microflora, increasing the hatchability of eggs, and the quality of chicken, hatching green article (HGA). In the technology of storing table eggs, artificial cuticles based on chitosan FGA are characterized by the following characteristics: increased thickness of 6–10 µm, low gas and moisture permeability, and high biocidal activity against pathogenic bacteria and viruses. It is shown that the use of FGA technology in the production of table eggs can extend the period of transportation and storage of products by 33–35 days at a temperature of 24°C and maintained a grade A (Haugh unit = 71–60) through the entire 35 days period. The technology HGA reduces the rate of contamination of hatching eggs with pathogenic microflora by 99.29–99.7%, while increasing the egg hatching rate by 2.3–11.6% compared to the control, depending on the cross of the poultry and the storage conditions of the hatching eggs. It is important that these technologies have a great prospect for application in countries that develop green technologies for the production of poultry products.

scholarly journals An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Driss Ousaaid ◽  
Hamada Imtara ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham Elarabi
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Antibacterial Activities ◽  
Storage Conditions ◽  
Production Methods ◽  
Maximum Value ◽  
Processing And Storage ◽  
And Storage ◽  
Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

Effect of centre of production, maturity and storage treatment of seed tubers on the growth of early potatoes: I. Sprout development in storage

1969 ◽  
Vol 73 (2) ◽  
pp. 161-166 ◽  
Author(s):  
P. B. Goodwin ◽  
A. Brown ◽  
J. H. Lennard ◽  
F. L. Milthorpe
Keyword(s):  
Storage Conditions ◽  
Southern Region ◽  
Post Harvest ◽  
Long Period ◽  
Temperature Conditions ◽  
Seed Tubers ◽  
Storage Treatment ◽  
Sprout Length ◽  
Duration Of Storage ◽  
And Storage

SUMMARYThe effect of three centres of production, two times of lifting and two post-harvest treatments of apparently virus-free seed tubers on sprout development at planting was studied over two seasons. Sprout length and degree of development were determined mainly by the light and temperature conditions during storage. Under similar storage conditions tubers from the most southern region, lifted early and allowed to sprout from lifting produced longer sprouts than those from the more northerly regions, lifted late and sprouted from midwinter. At planting all tubers had sprouts longer than 2·5 cm. Desprouted tubers from the more southern regions had the highest number of sprouts at planting and tubers 'greened' immediately on lifting had the least.An index of sprout development at planting was defined. The conditions and duration of storage had most influence on the degree of development as measured by this index; sprouts were most developed on tubers sprouted over a long period and on those sprouted in a heated glasshouse. The effects of varying centres of production and times of lifting on sprout development at planting were small compared with those readily produced by varying the storage conditions.

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