scholarly journals Storage Life Extension of Plum Fruit with Different Colored Packaging and Storage Temperatures

2013 ◽  
Vol 7 (3) ◽  
pp. 86-93 ◽  
Author(s):  
Muhammad Saeed Khan ◽  
Keyword(s):  
Storage Life ◽  
Life Extension ◽  
And Storage ◽  
Storage Temperatures

THE EFFECT OF TEMPERATURE ON POSTHARVEST PHYSIOLOGY AND STORAGE LIFE OF PEARS

1964 ◽  
Vol 44 (6) ◽  
pp. 568-579 ◽  
Author(s):  
S. W. Porritt
Keyword(s):  
Carbon Dioxide ◽  
Physical Properties ◽  
Metabolic Activity ◽  
Cold Storage ◽  
Storage Life ◽  
Effect Of Temperature ◽  
Periodic Evaluation ◽  
And Storage ◽  
Storage Temperatures ◽  
Temperature Storage

Response of Anjou and Bartlett pears to nine storage temperatures ranging from 29° to 70°F was determined by periodic evaluation of ripened fruit, analysis of certain chemical and physical properties, and measurement of respiration throughout the storage period.After harvest, low metabolic activity persisted about 4 days in Bartlett and over 50 days in Anjou at 50° to 70°F. Anjou pears ripened only after a period of cold storage. The total amount of carbon dioxide respired during storage life diminished with rising temperature. Storage life of Anjou and Bartlett pears was respectively 35 and 40% greater at 30° than at 32°F.

Keeping Time of Frozen Redfish (Sebastes marinus mentella) Fillets in Relation to Handling of the Raw Material and Storage Temperatures after Processing and Freezing

1970 ◽  
Vol 27 (9) ◽  
pp. 1589-1605 ◽  
Author(s):  
J. T. Lauder ◽  
W. A. MacCallum ◽  
D. R. Idler
Keyword(s):  
Protein Solubility ◽  
Frozen Storage ◽  
Quality Characteristics ◽  
Storage Life ◽  
Raw Material ◽  
Final Temperature ◽  
Acceptable Quality ◽  
And Storage ◽  
Marketing Chain ◽  
Storage Temperatures

The effect of various periods of prefreezing storage for iced, whole redfish (Sebastes marinus mentella) on the frozen-storage keeping times (at −23 C) of the fillets and the effect of various periods of fillet storage at temperatures equal to and higher than −23 C are reported. The fish were caught on the Grand Bank and on Banquereau in May and June. Assessment was by taste panel with chemical tests for protein solubility, rancidity, and pH made for purposes of comparison.Fish iced 2 days, then processed and frozen, were of acceptable quality for 83–94 weeks; those iced for 12 days, then filleted and frozen, had a storage life to unacceptability of 51 weeks. Samples processed and frozen after 4 days in ice and subjected to variation in temperature (−23 C; −12 C) during initial frozen storage, then stored at a final temperature of −18 C, as in transportation aboard a refrigerated vessel and in cold storages used in the marketing chain, had initial quality characteristics similar to fish iced for 12 days (then processed and frozen) but had a shorter storage life to unacceptability, 44 weeks. Fish iced 15 days were unacceptable for freezing.

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