6th Day Of Storage Research Articles

Combined Effect of Honey and O2 Absorber Packaging on Storage Quality of Chocolate Sponge Cake

This study was aimed to investigate the combined effect of honey and O₂ absorber on physicochemical and sensory properties of chocolate sponge cakes stored at room temperature (30±2°C) for 12 days. Four sponge cake treatments included sucrose cake packed without O₂ absorber (T1), sucrose cake packed with O₂ absorber (T2), honey cake packed without O₂ absorber (T3) and honey cake packed with O₂ absorber (T4) were examined. The pH values of sucrose and honey cakes packed without O₂ absorber were significantly decreased (p<0.05) whereas those with O₂ absorber were consistent throughout storage period (p>0.05). All cake treatments showed significant decrease (p<0.05) in water activity in parallel with increasing titratable acidity and firmness values (p<0.05). The cakes containing honey were lighter and more yellowish than did the sucrose cakes. As the storage time increased, all cake treatments were darker. Microbiological analysis showed that the sucrose cake packed without O₂ absorber (T1) became moldy after the 6th day of storage, while other cakes exhibited negative mold throughout storage time. Also, Coliform bacteria and E. coli counts were not detected in all cakes. Sensory evaluation revealed that sucrose and honey cakes with any packaging did not significantly differ (p>0.05) in all attributes scores. After the 3rd day of storage, the cake containing honey significantly showed (p>0.05) no alteration in all sensory attributes while the decrease in flavor was evident (p<0.05) in the sucrose cake.

Effect of trans-Cinnamaldehyde and High Pressure Treatment on Physico-chemical and Microbial Properties of Milk during Storage Periods

This study was carried out to investigate the effect of trans-cinnamaldehyde and high pressure treatment on milk. Cinnamon oil milk was manufactured by high speed homogenization (3,000 rpm) and high pressure homogenization (500 and 2,000 bar) processing UHT milk and trans-cinnamaldehyde of various concentrations (0 to 0.1% (w/v)). Cinnamon oil milk was inoculated with Escherichia coli (6.4 Log CFU/mL) and kept at <TEX>$7^{\circ}C$</TEX> for 10 d to observe the antibacterial effect. The cinnamon oil milk containing 0.05% (w/v) trans-cinnamaldehyde initially began to show an antibacterial effect and Escherichia coli completely died in cinnamon oil milk added 0.1% (w/v) trans-cinnamaldehyde on the 6th day of storage. The result of the TBA value showed that the addition of 0.1% (w/v) trans-cinnamaldehyde was also effective to protect lipid oxidation. In the physical properties of cinnamon oil milk, particle sizes were enlarged in all samples during storage periods and the total color difference of cinnamon oil milk was slightly increased as level of high pressure. The surface tension of cinnamon oil milk treated 2,000 bar was remarkably higher than other samples. It seems that trans-cinnamaldehyde showed antibacterial activity and antioxidation effect at 0.05 and 0.1% (w/v) of concentration. Remarkably, high pressure treatment did not influence its microbial property but slightly affected the physical properties of cinnamon oil milk.

Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk.

A carbonated probiotic fermented milk using India's first fully sequenced potential probiotic strain Lactobacillus helveticus MTCC 5463 in a combination with Streptococcus thermophilus MTCC 5460 was prepared and standardized with respect to carbon dioxide pressure, sugar and salt concentrations based on sensory, physico-chemical and microbial parameters. Final optimized product was prepared with 15% sugar, 0.8% salt concentration and carbonated at 15kg cm(-2) pressure which was subsequently subjected to shelf life evaluation for 28days at 5 ± 1°C. Even though a significant decrease was observed for overall acceptability, the product was acceptable on 28th day of storage. The titratable acidity, pH and tyrosine value has increased gradually while free fatty acids remained unchanged. The viable lactobaciili and streptococci count decreased from 7.84 to 7.54 and 8.94 to 8.87 log cfu mL(-1) during 28days of storage, respectively.

Ready to Eat Curd-A Step towards Rural Transformation

Pure culture of Pediococcus spp GS4 isolated from khadi was used as inoculum for curd preparation. 1% of the bacterial culture having viable cell count of 1.24×109 CFU/ml was inoculated, and curdling was observed after 18 hours of incubation at 37°C. The cell viability in the curdled sample was determined to be 2.46×109 CFU/ml. Physico-chemical analysis of the curd showed its moisture content to be 90.36%, free amino acids amounted to a concentration of 710 μg/μl, and protein and carbohydrate concentration in the curd was determined to be 460 μg/μl and 0.86 mg/ml, respectively. The free fatty acid content was estimated to be 6.77 g/100g as oleic acid equivalence. The confirmation of probiotic properties showed acid and bile tolerance with the percentage survivability of 88.01 and 113.33%, respectively. Antimicrobial activity of the 100 μl of the cell free extract gave maximum inhibition against Staphylococcus aureus, with the Zone of inhibition (ZOI) of 13.9 ± 0.32 mm, followed by Pseudomonas aeruginosa (12.2 ± 0.45 mm), and the least with Escherichia coli and Listeria monocytogenes with the average ZOI of 11.9 ± 0.25 and 10.6 ± 0.85 mm, respectively. The concentration of lactic acid was determined to be 2.43 ± 0.01 g/20ml of supernatant. The viable counts upon lyophilisation showed a decrease in viability and the counts dropped to less than 108 CFU/ml after the 6th day of storage at room temperature. Organoleptic evaluation of the reconstituted curd was judged as acceptable. The curd thus prepared possessed the health beneficial and organoleptic property to support and supplement the rural health and economy.

Requeijão cremoso probiótico: avaliação da viabilidade de Lactobacillus casei, da composição físico-química e aceitação sensorial

The objective of this work was the production of probiotic “requeijão cremoso” that keeps the physicalchemical and sensorial characteristics of the tradicional product, linked to the functional properties. Control (without probiotic addition) and probiotic “requeijão cremoso” added with Lactobacillus casei after fusion, at 50±1ºC, were produced, packed and stored at 4±1ºC. Control and probiotic “requeijão cremoso” were evaluated to physical-chemical composition 1 day after processing. After 1, 7, 14 and 28 days of storage, the pH were evaluated for both products and Lactobacillus casei count only for probiotic “requeijão cremoso”. Sensory evaluation was accomplished on the 4th day of storage for appearance, taste, flavor, texture, general acceptance and purchasing intention. The results were evaluated by analysis of variance and Tukey’s test. There was no difference on physical-chemical composition of control and probiotic “requeijão cremoso”. Lactobacillus casei count was 2,2x107 UFC/g after 1 day of processing and not showed significant variations during the 28 days of storage. The probiotic “requeijão cremoso” presented good sensory acceptance and 82% of the consumers certainly or probably buy the probiotic product. The results showed that “requeijão cremoso” may regard as a good alternative of probiotic product.

Effect of modified atmosphere packaging and storage conditions on quality characteristics of cucumber.

Cucumbers (Cucumis sativus L.) stored in perforated modified atmosphere packaging (MAP) under cold room (4 ± 1°C and 90 ± 2% RH) and ambient condition (23-26°C and 63-66% RH) were evaluated for firmness, weight loss (WL), colour, chilling injury and sensory characteristics. The firmness of cucumbers was decreased to 0.333 and 0.326N on 6th and 12th day of storage, respectively from initial value of 0.38N. After 12days of storage, the WL was in the range of 1.62-12.89% whereas the cucumber stored under MAP having 2 perforations at 4 ± 1°C and 90 ± 2% RH recorded least WL of 1.62%. The minimum change in colour (Hunter L, a and b values) was observed in the cucumber samples stored at cold room condition. The increase in 'b' values (yellowness) was more in the sample stored at ambient condition with unsealed sample registered highest 'b' values (35.82). On 12th day of storage, sensory quality evaluation revealed that samples stored under perforated MAP at 4 ± 1°C and 90 ± 2% RH were acceptable in condition with sensory score of 7.1 and 7.5. Chilling injury was severe in sample unsealed (4.4 chilling injury score) and slight to moderate chilling injury was observed in 2 and 4 perforated package samples stored under cold room condition. The study revealed that cucumber can be stored under MAP with 2 perforations at 4 ± 1°C and 90 ± 2% RH and ambient condition (23-26°C and 63-66% RH) for 12 and 6days, respectively.

Atmosfera modificada na conservação da qualidade de uva 'Thompson Seedless' e na redução da podridão de Aspergillus

Existe uma demanda, na região semiárida produtora de uvas no Submédio São Francisco, por medidas sustentáveis de controle de doenças pós-colheita, uma vez que o modelo atual de revestimento de caixas com polietileno de alta densidade, associado ao metabissulfito de sódio, não tem se mostrado eficiente no controle dos fungos que ocorrem na região. O objetivo desse trabalho foi estudar um controle da podridão por Aspergillus em uvas 'Thompson Seedless' por meio da modificação da atmosfera, pelo envolvimento de caixas de uva em bolsões de poliamida. Comparou-se o bolsão de poliamida (PA) ao de polietileno alta densidade (PEAD), comumente usado na região, combinados ou não com o metabissulfito de sódio (SO2). Frutos provenientes de propriedade comercial, após serem selecionados e desinfestados foram feridos com alfinete entomológico e inoculados com uma suspensão de Aspergillus niger na concentração de 10(6) conídios.mL-¹ e submetidos à câmara úmida por 24 horas. Em seguida as caixas de uva foram colocadas em bolsões específicos de acordo com o tratamento e armazenadas em câmara fria à temperatura de 2 ºC e umidade relativa de 75%, durante 40 dias. A partir do 12º dia de armazenagem foram feitas avaliações semanais da incidência da doença e de variáveis físico-químicas: perda de massa, sólidos solúveis totais (SST), pH, acidez titulável (AT), ratio (SST/AT); peroxidase (POD) e medição das concentrações de CO2 e O2 até o 40º dia. O delineamento experimental utilizado foi inteiramente ao acaso em parcelas subdivididas com cinco repetições. O revestimento de caixas de uva em bolsões de poliamida, mesmo sem o uso de metabissulfito de sódio, apresenta-se como uma alternativa viável na manutenção da qualidade pós-colheita de uva "Thompson Seddless", bem como na redução de podridão causada por A. Niger. A enzima peroxidase pode ter atuado no processo de manutenção de qualidade da fruta, contribuindo para uma redução dos níveis da doença em uvas.

Chitosan powder coating, a novel simple technique for enhancement of shelf life quality of carrot shreds stored in macro perforated LDPE packs

Abstract Efficacy of an innovative powder coating technique based on chitosan, a biopolymer, with and without citric acid pretreatment (CACH and CH, respectively) was evaluated for quality maintenance of shredded carrots. Chitosan coating alone and in combination with citric acid pretreatment were found to be beneficial in reducing weight loss and resulted in minimal changes in pH, titrable acidity and total soluble solid content and exhibited lower respiration rate on storage. Total phenolic content and reducing power of chitosan coated samples were higher compared to control, indicating antioxidant activity of chitosan. β-carotene was found to be better retained in CACH treated samples, whereas, CH treated samples showed better retention of vitamin C. Chitosan treated samples were also characterized by better colour retention, superior sensory and microbial quality after 10 days of storage compared to control which was acceptable only till the 5th day of storage at 10 °C. Industrial relevance Minimally processed carrots are a growing segment in the food retail industry. However, their high perishable nature necessitates a good preservation strategy. The study has demonstrated the viability of using powder coating in combination with macro perforation as a simpler, quicker and cost-effective technique, as against the conventional coating techniques for extending shelf life of carrot shreds. The study further confirms the ability of chitosan, an environmental friendly biopolymer produced largely from industry waste, for improving the shelf life quality and health potential of fresh cut produce. The above preservation strategy also has high commercial feasibility.

Starch edible coating of papaya: effect on sensory characteristics

The coating of papayas with Cassava Starch (CS) and carboxymethyl starch (CMS) is an alternative to extend the shelf life of these fruits. This study evaluated the effect of the three different levels of CS and CMS (1, 3, and 5%) on sensory characteristics of papayas during storage. Nine selected and trained assessors evaluated 13 sensory attributes using the Multiple Comparison Test. The appearance and flavor attributes of the papayas treated with CS and CMS were compared to the control or reference sample (R - fruit without coating) using a nine-point scale, which varied from 1: less intense than R; 5: equal to R; 9: more intense than R. The samples were coded with three digit numbers and evaluated with repetition by a panel of assessors. In general, appearance was more affected by the coatings than flavor. Fruits coated with 3 and 5% of both coatings kept the green color longer than the other coating’s concentrations, and at 5% the color of the fruits was less uniform on the last evaluation day. The 3 and 5% CS coating gave greater brightness to the fruits. 5% CMS favored the presence of fungi and damaged the fruit surface at the 14th day of storage. The CS coating at 5% presented peeled surface during all experimental time. Changes in fruits’ flavor were perceived at the 12th and 14th days of storage. A less characteristic flavor and a bitter taste were noticed in the fruits coated with CS and CMS at 5% at the 12th day of storage.

Impact of Edible Coating and Different Packaging Treatments on Microbial Quality of Paneer

The effects of edible coating and different packaging treatments on microbial quality of paneer were studied. Composite edible coated paneer was packed in packaging materials and stored under different storage conditions 5°C (T1), 30°C (T2) and ambient conditions (T3). Packaging material had significant effect (P ≤ 0.05), coating and temperature and their interactive effect were found significant (P ≤ 0.01) on total viable count of the product during storage. At 5 ± 1°C, uncoated samples of paneer packed in laminates (P4) had total viable count 1.08 x 104 cfu/g on 28th day of storage while coated paneer sample packed in LDPE (P6) and laminates (P7) had maximum shelf life i.e. 40 days with 1.6 × 103 and 2.7 5 × 103 cfu/g total viable count. Coating of paneer, packaging material and temperature and their interactive effect were found significant (P ≤ 0.01) on Yeast & Mould count of the product during storage. Uncoated samples of paneer packed in laminates had Y & M counts 6.0 × 103 cfu/g on 28th day of storage, whereas LDPE and laminates packed coated paneer had Y & M counts 3.4 × 103 and 2.15 × 103 cfu/g on 40th day of storage 5 ± 1°C.

The influence of vacuum packaging on microbiological status and sensory properties of fresh beef

The packaging method can significantly affect the shelf life of fresh meat, and consequently the microbiological status and sensory properties of the packaged meat. In our country, for extending the shelf life of meat and meat products, the vacuum-packaging and packaging in the modified atmosphere are usually used. Vacuum-packaging favours the growth of facultative anaerobic bacteria, including lactic acid bacteria, Enterobacteriaceae and Brochothrix thermosphacta, as proven spoilage bacteria of fresh meat. Vacuum packaging has a positive influence on juiciness, tenderness, flavor and ripening of meat, but it has negative influence on the meat color. The aim of the present study was to investigate the microbiological status and sensory properties of vacuum-packaged fresh beef. Samples of beef tenderlo in packaged in stretch foil and vacuum-packaged fresh beef tenderloin were kept in strictly controlled conditions, at 0-4°C. Microbiological and sensory examinations were performed on 1st, 7th, 14th, 21st and 28th day of storage, in three separate cycles. Microbiological examinations included determination of microbial indicators of the processing hygiene and microbial indicators of meat spoilage (total count of aerobic mesophilic and psychrophilic bacteria, the number of Enterobacteriaceae, the number of lactic acid bacteria, the number of Brochothrix thermosphacta) and determination of pathogens (Salmonella spp., coagulasepositive staphylococci, sulphite-reducing bacteria, E. coli, Listeria monocytogenes) as well. Sensory properties were evaluated by using quantitative-descriptive test, on a scale of 1 to 5. The following properties were evaluated: appearance of meat, the color of meat surface, the color of the meat intersection, structure, texture, smell of the fresh meat, smell of meat after cooking, taste of meat after cooking and roasting. By sensory analyses spoilage of meat was established on 21st day of investigation, in the first cycle and on 28th day, in the third cycle. Results obtained from microbiological examinations indicated meat spoilage on the same days, as well. In the second cycle of investigation the meat spoilage was established on 14th day of storage, although the microbiological results did not indicate the meat spoilage.

Effect of postharvest treatments with polyamines on physiological and biochemical attributes of kiwifruit (Actinidia deliciosa) cv. Allison

Introduction . Kiwifruit is a typical climacteric fruit, which grows profitably well in sub-temperate climatic conditions. The major problem with kiwifruit is that it does not ripen for about a week at room temperature but after this period there is a sudden rise in the respiration rate and fruits remain in edible condition for only a few days, giving it a very short shelf life in ambient conditions. Materials and methods . Kiwifruits were treated with different concentrations of spermine [(0.5, 1.0 and 1.5) mM] and spermidine [(1.0, 1.5 and 2.0) mM] by the immersion method; biochemical and physiological analyses were carried out, then fruit were stored in ambient conditions for 15 days. Results and discussion . Polyamine-treated fruits did not show any amount of ethylene evolution up to the 6th day of storage as compared with those of control, in which it started after the 3rd day of storage. The respiration rate was also the lowest in treated fruit. Similarly, polygalacturonase and lipoxygenase activities rose rapidly in control fruits in comparison with polyamine-treated fruits. Conclusion . The doses of spermine at 1.5 mM and spermidine at 2.0 mM showed the best results in extending the shelf life of kiwifruits when stored in ambient conditions [(22 ± 4) ◦ C, RH: (65 ± 5)%].

EFFECT OF ANTI-BROWNING AGENTS AND WRAPPING FILMS ON BROWNING INHIBITION AND MAINTAINING QUALITY OF BABY CORN DURING STORAGE.

An experiment was carried out at Kaha Experimental Station, Kalubia Governorate, during 2009 and 2010 seasons, to study the influence of anti-browning agents (ascorbic acid 1% and calcium chloride at 1% ) and wrapping films (polypropylene and stretch ) on reducing browning, maintaining quality and inhibiting pathogens of baby corn (Zea mays L )ears 321 Tribal hybrid (TH). All studied treatments reduced weight loss, browning, poly phenol oxidase (ppo) activity, total microbial count and the loss of total sugars comparing with untreated (control) treatment. However, dipping baby corn ears in ascorbic acid (AA) at 1% or calcium chloride at 1% then wrapped with polypropylene film was the most effective treatments in this concern. Baby corn ears treated with 1% ascorbic acid (AA) or 1% Cacl2 then wrapped with polypropylene film did not exhibit any changes in their appearance till 12th day of storage of 5 °C and gave good appearance at the end of storage (15 days), while untreated ears resulted in poor appearance after 9 days of storage.

Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince

SummaryThis investigation was carried out to evaluate the antioxidant effect of turmeric (turmeric 1000 ppm, turmeric 5000 ppm), nitrite (nitrite 200 ppm) and ascorbic acid (ascorbic acid 500 ppm) on raw minced chicken stored at 4 ± 1 °C. Physicochemical properties [pH, water activity, cooking loss, thiobarbituric acid (TBA) value, peroxide value (PV), free fatty acid (FFA)] were evaluated on 0, 2, 4 and 6th day of storage. Highly significant differences (P &lt; 0.01) in pH, TBA value, PV and FFA value were noticed between treatments and between storage periods. TBA values were observed to be lowest for nitrite 200 ppm and then turmeric 5000 ppm, and there was no significant difference between nitrite 200 ppm and turmeric 5000 ppm, and both were superior to ascorbic acid 500 ppm and turmeric 1000 ppm. Among different treatments, PV was found to be lowest in turmeric 5000 ppm and highest in nitrite 200 ppm. FFA value was found to be lowest in turmeric 5000 ppm and highest in ascorbic acid 500 ppm among all treated samples. It can be concluded that turmeric has potential to replace synthetic antioxidants presently used in meat processing with many added advantages.

EVALUATION OF OXIDATIVE STRESS AND ANTIOXIDATIVE SYSTEM IN BER (ZIZIPHUS MAURITIANA L.) FRUITS DURING STORAGE

Lipid peroxidation, oxidative stress and antioxidative system were monitored during storage of Ber fruits cv Umran (shelf life; 8–9 days) and Kaithali (shelf life; 4–5 days). Mature green fruits stored under ambient conditions were analyzed at a 2‐day interval until complete deterioration. Throughout storage, lipoxygenase activity, malondialdehyde and hydrogen peroxide content were higher in Kaithali than in Umran and increased continuously in both the varieties. Activities of superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase decreased continuously whereas that of peroxidase increased up to 4th day of storage and thereafter decreased. Umran showed higher activities of superoxide dismutase, peroxidase, ascorbate peroxidase and glutathione reductase at almost all the stages of storage. The catalase activity, however, was higher in fresh Kaithali fruits and thereafter differences among the varieties were insignificant. Ascorbic acid increased up to the 8th day of storage and then decreased sharply. Glutathione and I²â€carotene exhibited a continuous decline whereas I±â€tocopherol first increased up to 4 days and then declined in both the varieties throughout storage. PRACTICAL APPLICATIONS: Ber (Ziziphus mauritiana) is an important fruit crop of India and has become popular because of its high nutritional value and low cost. However, because of short shelf life, it cannot be stored for longer and hence accounts for a great economic loss. The results have shown that storage of Ber is accompanied by a progressive increase in oxidative stress. The cultivar with shorter shelf life had higher oxidative stress than the one with longer shelf life. Increased production of reactive oxygen species (ROS) during storage eventually induced antioxidative system including enzymes and metabolites. The variety with longer shelf life had higher potential of combating ROS because it had consistently higher activities/levels of antioxidant enzymes and metabolites throughout storage. The results could be exploited in the on‐going research program aimed at increasing the shelf life of fruits.

Qualidade fisiológica de sementes de nêspera armazenadas em diferentes embalagens

A nêspera (Eriobotrya japônica Lindl.) é uma frutífera originária do Japão e amplamente cultivada na região Sudeste do Brasil tanto em pomares domésticos como em comerciais. Como ocorre com outras frutíferas, a nêspera ainda carece de pesquisas quanto à qualidade fisiológica e armazenamento de suas sementes, visando à sua utilização e perpetuação. Desta forma, o objetivo do presente estudo foi obter informações sobre o comportamento das sementes de nêspera, durante o armazenamento, em dois tipos de embalagem. As sementes foram retiradas dos frutos, lavadas em água corrente e secadas em condições naturais de laboratório (25 ± 1ºC). Posteriormente, foram tratadas e acondicionadas em dois tipos de embalagem (plástico e papel) e armazenadas em geladeira (8± 2ºC). No início do experimento e a cada 30 dias (0; 30; 60; 90; 120; 150 e 180) de armazenamento, as sementes foram avaliadas quanto ao grau de umidade, primeira contagem de germinação e germinação, sendo os resultados expressos em porcentagem. As sementes de nêspera são dispersas com alto conteúdo de água (58%), e a capacidade de germinação das sementes armazenadas em sacos de papel decresceu bruscamente aos 30 dias de armazenamento, extinguindo-se totalmente após 60 dias de armazenamento, quando o grau de umidade atingiu valores em torno de 25%, evidenciando o seu comportamento recalcitrante. O armazenamento em embalagem plástica conservou a umidade das sementes, que se mantiveram viáveis por um período de 180 dias, quando ainda apresentaram 83% de germinação e umidade media de 60%.

Conservação pós-colheita de mamão formosa com filme de pvc e refrigeração

O objetivo deste trabalho foi aumentar a vida útil pós-colheita de frutos de mamão, mantendo sua qualidade com utilização de filme de PVC, de 12 mm de espessura, e refrigeração. Foram utilizados mamões do grupo Formosa Tainung 01. A temperatura refrigerada foi de 10ºC e umidade relativa do ar de 90%. A temperatura ambiente foi 25ºC (+/- 1) e umidade relativa em torno de 60%. O delineamento utilizado foi o de blocos casualizados. As menores perdas de massa fresca ocorreram com uso de PVC a 10ºC. O uso da refrigeração a 10ºC condicionou maior firmeza, além de menores teores de sólidos solúveis totais e elevação da relação SST ATT-1 até o 6º dia de armazenamento, seguida de estabilização. O armazenamento de mamão Formosa sob refrigeração, associado com filme de PVC, foi mais eficiente na manutenção da qualidade dos frutos, proporcionando maior tempo de vida útil.

Analysis of physiological and biochemical changes in kiwifruit (Actinidia deliciosa cv. Allison) after the postharvest treatment with 1-Methylcyclopropene

Kiwifruits have limited shelf life under ambient conditions. However, it is necessary to extend its life so as to make it available for longer time in the market and to make it commercial fruits in India. Hence, the present study was designed to observe the effect of different concentrations of 1-Methylcyclopropene (1-MCP) on physiological and biochemical parameters which have great influence on post harvest life and quality of kiwifruits. Kiwifruits cv. Allison was treated with different concentrations of 1-Methylcyclopropene (0.5 μL/L, 1 μL/L, 2 μL/L) and un-treated fruits served as control. 1-MCP treatment was given for 24 h at 20°C. After treatments, the fruits were transferred to ambient storage, and observations on different physiological and biochemical parameters were recorded at 3 days interval. Our results indicated that all concentrations of 1-MCP delayed ripening of kiwifruits but 2 μL/L concentrations was the most effective in doing so. Fruits treated with 1-MCP at 2 μL/L started ripening after 12th day of storage whereas untreated fruits started ripening even on 6th day. Polygalactouronase (PG) and lipoxygenase (LOX) enzyme activities were lesser in 1-MCP treated fruits than control. 1-MCP treated fruits respired less and evolved lesser ethylene.

Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4 °C)

An experiment was conducted to evaluate the effect of dipping in pomegranate fruit juice phenolics (PFJP) solution on the shelf life of chicken meat held under refrigerated storage at 4°C. Breast muscle obtained from spent hens was dipped (1:2w/v; muscle: liquid) in sterile water or in sterile water with 0.02% (v/v) PFJP, packed, stored at 4°C for 28days and samples were analyzed on 2days of intervals. Thiobarbituric acid reactive substance values were lower in samples treated with PFJP. Total sulfhydryl and protein bound sulfhydryl content values were higher in samples treated with PFJP. Microbial quality evaluation showed that aerobic and psychrotrophic counts were higher in samples treated without PFJP. Sensory evaluation revealed that acceptability level of samples treated without PFJP decreased on 12th day of storage. It is concluded that spent hen breast meat samples dipped in 0.02% PFJP reduced protein oxidation and inhibited microbial growth and sensorily acceptable up to 12days of refrigerated storage at 4°C.

Prediction of Egg's Freshness Using Backward Propagation Neural Network

Chemical, biological, and physical changes occur in eggs with the increase in the number of storage days and the storage condition. One hundred twenty eggs laid on the same day ranging in color from light brown to dark brown and of different size were bought from the local market. The samples were stored in the lab room ambient temperature and relative humidity. The spectral data from 300 to 1100 nm of 20 sample eggs on each alternative days were obtained until the 12th day of storage. Predictive model for Haugh Unit (HU) and thick albumen height was developed using backward propagation neural network (BPN) with Savitzky Golay (SG) third pass filter and Multiplicative Scatter Correction (MSC) pre-processing method. BPN predicted HU with correlation coefficient (R) and Root Mean Square Error of Calibration (RMSEC) of 0.82 and 8.11, respectively. Similarly the BPN predicted the thick albumen height with R and RMSEC of 0.83 and 0.88 mm. The device used in the research for spectral collection is simple and portable and the results obtained are satisfactory, this method can be used to evaluate the freshness of eggs in terms of HU and thick albumen height in the local market.