6th Day Of Storage Research Articles

Effects of Different Carbon Dioxide-Modified Atmosphere Packaging and Low-Temperature Storage at 13 °C on the Quality and Metabolism in Mango (Mangifera indica L.)

Mangoes (Mangifera indica L.) were stored under four different carbon dioxide-modified atmosphere packaging (MAP) combinations at 13 ± 1 °C to investigate their effects on moisture distribution and content, physiological metabolism, as well as fruit quality. The mangoes stored under C7 combination (7% CO2 + 3% O2 + 90% N2) maintained respiration rate, inhibited the increase in 1-aminocyclocarboxylic acid-1-carboxylic acid synthase (ACS) content, and slowed down the senescence process of the fruit. The mangoes subjected to C7 combination also maintained higher firmness, protopectin, and free moisture content. The C7 combination suppressed the increase in soluble pectin and malondialdehyde (MDA) content, with the lowest weight loss. The yellowing rate of the mango pulp preserved under the C7 combination condition was significantly reduced, and the loss of vitamin C was reduced from the 0th to the 6th day of storage. The treatment with lower carbon dioxide content was not as effective as C7 combination. In conclusion, 7% CO2 + 3% O2 + 90% N2 MAP conditions delayed pulp yellowing and biochemical characteristics and maintained firmness and free moisture content along with better quality of mango for 30 days at low temperature.

Effect of whey protein- and xanthan-based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt.

The goal of this study was to investigate the viability of microencapsulated and coated Lactobacillus acidophilus in yogurt during storage in a refrigerator for 28 days and in simulated gastrointestinal conditions. Furthermore, the effect of the microencapsulated and coated L. acidophilus on the physicochemical, textural, and sensory properties of yogurt was assessed. Lactobacillus acidophilus was microencapsulated in sodium alginate and coated with xanthan and/or whey protein. The coating led to the increase in the microcapsule diameter and the microencapsulation yield, while it led to the decreased moisture and water activity (aw) of the microcapsule. The survival of L. acidophilus microcapsule coated with whey protein and xanthan in yogurt during storage and exposure to simulated gastrointestinal conditions was significantly increased. Compared with free bacteria, the L. acidophilus microcapsule coated with whey protein and xanthan had the increased viability in yogurt until 2.16 log CFU/g during storage and 3.52 log CFU/g in simulated gastrointestinal conditions. After the 28th day of storage, a significant difference between the acidity and pH of yogurt containing coated and microencapsulated L. acidophilus and control yogurt was not observed. However, yogurt containing free L. acidophilus had lower pH and higher acidity and showed a significant difference (p < .05) with other samples. Although the coating of L. acidophilus microcapsule did not affect the sensory properties and gumminess of yogurt, it increased the firmness, adhesiveness, and viscosity of this product and caused a significant decrease in syneresis and cohesiveness. In general, the application of whey protein and xanthan coating on L. acidophilus microcapsule surface could increase the viability of this probiotic in yogurt during storage and in simulated gastrointestinal conditions and improve the texture attributes of yogurt.

Effects of vacuum and modified atmosphere packaging on the shelf life of Rohu fish (Labeo rohita) stored at refrigerated temperature (4°C)

Vacuum packaging and modified atmosphere packaging (MAP) are important techniques used for the extension of fish and fish product shelf life. The present work evaluated the quality and shelf life of Rohu fish (Labeo rohita) by biochemical and microbiological analyses under different packaging types namely (1) unsealed pack (control), (2) vacuum pack, (3) MAP-1 (50% CO2 and 50% N2), and (4) MAP-2 (50% CO2 and 50% O2) at 3-day intervals during 18 days of refrigerated storage (4°C). Result showed that pH, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values for all packaging conditions were within the acceptable limit during the storage period, except for TBARS value in MAP-2 sample. The total viable count (TVC) gradually increased with the progress of time in all packaging conditions. However, the TVC values were significantly (p &lt; 0.05) lower on 9th and 12th day of storage in MAP samples as compared to that of the control sample. Considering the total bacterial counts, 7 log CFU/g, the shelf life was determined at approximately 8, 11, 13, and 16 days for control, vacuum pack, MAP-1, and MAP-2 sample, respectively. Therefore, MAP is recommended to be used to display and preserve fishes in the superstores.

Hypothermic storage in salt-free preservative solution alter motility duration in sterlet sperm

Together with concentration, motility is one of the most important characteristics of sturgeon sperm, determining its quality and suitability for insemination. After activation in water, the duration of progressive sperm motility is also important, and this time should not be less than that required for fertilization. Motility of spermatozoa depends on their physiological state, maturity, age and intracellular reserves of macroergic substances. During hypothermic storage, the percentage of spermatozoa that can be activated decreases progressively due to depletion of ATP supply or cell death. To improve the hypothermic storage of sterlet sperm, we have developed salt-free preservative solution ISGT-80 based on glucose and trehalose. During storage of sterlet sperm specimens from 20 males in ISGT-80 for 18 days, we observed, along with a progressive decrease in the percentage of motile spermatozoa, an alteration in the duration of their motility. On the 3rd to 6th day of storage, the time of half-loss of motility (τ50) increased significantly by approximately 1 min on average compared with fresh samples, then gradually decreased, however, not descending to the initial value. The reasons for this prolongation of motility are not clear, but we do not exclude the predominant death of spermatozoa with a short motility duration in the first days of storage and selection in favor of long-lived spermatozoa. Such gametic selection can lead to a shift in allele frequencies at heterozygous loci in the offspring. Thus, hypothermic storage of sperm could become an attractive subject for genetic research with the aim of developing new selection tools in sturgeon breeding.

Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase

The quality parameters of the optimized symbiotic ultrafiltrated white cheese (OC; containing demineralized whey powder and inulin) treated with microbial transglutaminase enzyme (MTE) was compared with two commercial probiotic (PC) and non-probiotic (NC) cheeses. The counts of probiotic (Lactobacillus acidophilus LA5) and total lactic acid bacteria, and pH were significantly decreased during the 60-day cold storage period. Fat and protein contents, stress levels at the rupture point, and Young's modulus were meaningfully increased until the 30th day of storage, and thereafter were decreased. The amount of free amino acids in OC, PC, and NC cheeses were 1,440.25, 829.02, and 616.43 μmol/L, respectively. The total amount of free fatty acids in OC, PC, and NC cheeses were 100.06, 96.79, and 90.77 mg/100 g, respectively. Results showed that OC cheese had a more compact and less porous protein structure and maintained its superior texture score until the end of the storage period. Practical applications This research article deals with improving the texture of a synbiotic ultrafiltrated Iranian white cheese using whey powder and inulin (as prebiotics) and enzymatic treatment by microbial transglutaminase. In this investigation, an optimized synbiotic cheese was produced and compared with two commercial (non-probiotic and probiotic) cheeses based on physicochemical, rheological, microstructural, and microbial characteristics of the product. We found that the optimized cheese had superior texture as compare to control cheeses. The count of probiotic bacteria in both probiotic and synbiotic cheeses throughout the storage period was more than standard (>107). Therefore, our findings may likely to be of great interest to the vision of scientists, dairy technologists, and cheese-making industries.

Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility

Rice cake (RC) was prepared from rice flour subjected to starch hydrolyzing enzymes and studied for in vitro digestibility, glycemic response, morphological characteristics and storage stability. Moisture, water activity, carbohydrate, starch, glycemic index, glycemic load and energy values were significantly lower while, crude protein, fat, fiber, ash, resistant starch and dietary fiber were higher in RC than control (p<0.05). Significantly (p<0.05) higher batter viscosity but lower batter density was observed in hydrolyzed flour than control. Scanning electron microscopic (SEM) studies revealed indistinguishable starch granules and covered mucilage coated compared to control. Storage studies revealed that RC exhibited non-significant increase in aw, moisture, free fatty acids (FFAs), hardness, cohesiveness and gumminess under both ambient and refrigerated conditions (p>0.05). Chewiness increased significantly after 0 day (p<0.05) however, springiness exhibited non-significant variation from2nd to 6th day of storage (p>0.05).Thus RC has lower energy, starch, glycemic index (GI) and glycemic load (GL) and higher resistant starch content and better storage stability than control.

Effect of the Different Surface Coatings and Packaging Materials for Shelf Life and Quality of Guava (Psidium guajava L.) CV. Allahabad Safeda

Aims: To evaluate the potentiality of surface coatings and packaging for achieving extended shelf life with enhance fruit quality attributes in Guava under ambient storage condition.&#x0D; Study Design: The lab experiment conducted in complete randomized design three replications on Allahabad safeda of Guava.&#x0D; Place and Duration of Study: The experiment was conducted during November 2019 at College of Horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad.&#x0D; Methodology: Guava freshly harvested fruits were coated with two different coatings Chitosan (1%), Aloe vera gel (25%) and three different packaging materials viz., Polypropylene 100 gauge, HDPE 50 microns and LDPE 50 microns comprising of six treatments with four replications in Completely Randomized Design. Periodically effects of surface coatings were observed for physiological loss in weight, Shelf Life (days), Firmness (Kg/cm2), Total Soluble Solids (%), Titrable Acidity (%), Ascorbic Acid (mg/100g), Total Sugars (%), Reducing Sugars (%), Non-Reducing Sugars (%).&#x0D; Results: With respect to physical parameters, lowest decay percent (13.28%), minimum PLW (14.61%) was recorded in T2- Chitosan 1% + HDPE 50 microns and highest was recorded in T6- Aloe vera 25% + LDPE 50 microns (15.49% &amp;18.80%) on 12th day of storage. Highest shelf life (12.91 days) was recorded in T2- Chitosan 1% + HDPE 50 microns which was at par with T5- Aloe vera 25%+ HDPE 50 microns (12.89 days) and lowest shelf life (11.25 days) was recorded in T1 - Chitosan 1% + PP 100 gauge. Highest TSS (10.33oB), From this study it could be concluded that surface coatings, packaging materials found to have influence on the shelf life and quality of guava. Among the packaging materials HDPE 50 microns was superior followed by PP 50 microns and LDPE 100 gauge.&#x0D; Conclusion: The combined effect of surface coatings and packaging materials revealed that T2- Chitosan 1% + HDPE 50 microns followed by T5- Aloe vera 25%+ HDPE 50 microns were found to be superior over other treatments with respect to physical, shelf life and quality parameters.

Effect of orange waste based nanobiocomposite film containing nettle essential oil and cellulose nanofiber on microbial and chemical characteristics of beef

Beef is considered the main source of dietary protein despite being perishable. In this regard, utilization of biodegradable films containing plant essential oils, as antimicrobial compounds, is one of the concepts to prolong the beef shelf life. Accordingly, this study aimed to investigate the effect of the biodegradable film based on orange waste powder (OWP) containing nettle essential oil (NEO) and cellulose nanofiber (CNF) to increase the shelf life of the refrigerated beef samples stored for 12 days. As well, beef samples were divided into three groups of uncovered (control), wrapped with the OWP-based film without essential oil and nanofiber and wrapped with OWP-base film containing 3% NEO and 6% CNF and the microbial (aerobic mesophilic count, psychrophilic count, and coliform count) and chemical (pH, thiobarbituric acid and volatile nitrogen bases) properties were evaluated at regular intervals (0, 4, 8 and 12days). According to the results, the beef sample wrapped with OWP-base film containing 3% NEO and 6% CNF showed the lowest growth rate of the mentioned bacteria after 12 days of storage; Moreover, the samples covered by the film containing NEO and CNF had lower levels of pH, thiobarbituric acid and volatile nitrogen bases values compared to the other two samples at 12th day of storage. The results of this study indicate that wrapping beef samples with an OWP-based nanobiocomposite film containing 3% NEO and 6% CNF could remarkably prolong its shelf life in refrigerated conditions. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back //TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian // TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//

Quality Characteristics of Frozen Dough and White Pan Bread with Lily (&lt;i&gt;Lilium lancifolium&lt;/i&gt; Thunb.) as Additive

Attempts to increase the usability of lilies led us to prepare pulverized lily bulbs, which we then added to bread flour to bake white pan bread. The properties of the frozen dough and the quality characteristics of the bread were analyzed. Our experiments showed that the addition of lily powder decreases the viscoelasticity and stability of frozen dough. The absorption rate of the frozen dough was 63.1±0.2% for the control sample, and 66.1±0.1% and 70.9±0.2% for the normally pulverized samples containing 3% and 5% of lily powder, respectively, whereas the absorption rate of the finely pulverized samples tended to increase slightly. The gelatinization results of the frozen dough decreased with the addition of lily powder in terms of the final viscosity, break down, and setback values. Compared to the control sample, the specific volume of the bread products that underwent normal pulverization (5% additive) increased slightly and decreased for the lily bulbs that were finely pulverized (3% additive). The addition of lily powder did not significantly affect the water activity during the storage period of up to 5 days. The hardness of white pan bread increased from 1,948±114.3 to 2,518±154.7 g/㎠ on the first day of storage to 2,571±160.9 to 3,265±147.4 g/㎠ on the 5th day of storage. The hardness was the highest for the 5% sample that underwent normal pulverization, and the samples differed significantly. The longer the storage period, the lower the springness value of the white pan bread became, and this result was most notable for the finely pulverized powder sample. The springness of white pan bread decreased as the amount of lily powder additive and the storage period increased. The sensory test results were excellent in that the appearance, texture, flavor, taste, and overall preference for white pan bread to which 3% of normally crushed lily powder had been added had improved relative to the control sample.

Formulation of pea milk fortified dahi incorporated with jamun seed extract

Changing market trend have paved the way for development of value-added products fortified with plant-based constituents for supplementing their therapeutic potential. In sight of this, fortified dairy products have gained immense attention in recent times. The present study was undertaken with an aim to fortify animal-based nutrients with plant-based nutrients by developing a pea milk fortified dahi incorporated with jamun seed extract. A ratio of 5:1 (5 parts of water and 1 part of pea) for pea milk formulation and 3:2 (3 parts of pea milk and 2 parts of skim milk) for fortification of milk was used for dahi preparation. The developed product exhibit good per cent antioxidant activity of 80.1±8.84 and total phenolic content of 98.33±15.56 mg of gallic acid equivalent (GAE)/ml of dahi sample with an overall acceptability of 8.6 on 0 day followed by an overall acceptability score of 6.2 on 12th day of storage which is the predicted shelf life of the product with successive decline in per cent antioxidant activity and total phenolic content beyond this period. Other parameters such as water holding capacity, viscosity and syneresis were found to be 60.35 ±1.34 %, 38±0.2cP and 8.2±0.4 ml/100g, respectively. Physicochemical parameters and textural analysis was also performed. The final cost of product was estimated to be Rs.13 per cup (100g) which is quite comparable to the market dahi.

Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef.

The online version contains supplementary material available at 10.1007/s13197-021-05044-1.

Evaluation of Antioxidant and Antimicrobial Activity of Water-Soluble Peptides Extracted from Iranian Traditional Kefir

Kefir, a traditional fermented milk product, is considered as a rich source of biofunctional compounds like peptides that are beneficial to human health. The objective of this study was to extract water-soluble peptides from cow and ewe milk kefir (produced by local kefir grains of Semnan, Iran) and investigate their antioxidant and antimicrobial activities. Evaluation of the chemical composition of the cow and ewe pasteurized milk and kefir showed a decrease in protein, total carbohydrate, and lactose content. There was no difference between the mineral profile of fresh milk and kefir. The count of lactic acid bacteria was almost stable during the 28 days of storage period. From the 1st to the 28th day of storage, the population of Lactococci (LC) was 11.5–12.1 and 11.4–12.2 log10 CFU/mL for cow and ewe milk kefir, respectively. A great antioxidant potential (DPPH and ABTS assay) was observed for the peptides extracted from cow and ewe kefir (at a concentration of 1.25 mg/mL) on day 28 storage. Also, ewe kefir peptides had higher antioxidant activity than peptides of cow kefir. The antimicrobial activity of water-soluble peptides of ewe milk kefir was superior to those of cow milk kefir (at the same concentration of 20 mg/mL). The results of this work expressed great functional properties of peptides derived from ewe milk produced by local kefir grains of Semnan.

The combined impact of calcium lactate with cysteine pretreatment and perforation-mediated modified atmosphere packaging on quality preservation of fresh-cut 'Romaine' lettuce.

The effect of perforation-mediated modified atmosphere packaging (PM-MAP) in combination with calcium lactate (1.5% CaL) and cysteine (0.1, 0.5% Cys) immersion pretreatments on the quality preservation of fresh-cut 'Romaine' lettuce was assessed for 12 days, at 5 and 10 °C. The shredded lettuce was packed in low-density polyethylene films (LDPE, 62µm thickness), including different perforation numbers of 0 (N-MAP), 20 (20-PM-MAP, Diameter = 64µm), and 40 (40-PM-MAP, Diameter = 64µm)per in square meter. Indices of quality maintenance were investigated. The total microbial counts were below the specified limits for ready-to-eat vegetables (< 6 log CFU/g) considering both pretreated 20-PM-MAP and N-MAP samples on day 12. After 8 days, a significant difference (P <0.05) was observed in the browning index (BI), the total color difference (ΔE), and the chlorophyll content between N-MAP and 20-PM-MAP samples with better results in 20-PM-MA packages. At 10 °C, the BI in pretreated 20-PM-MAP samples was 32.44% to 58.35% less than N-MAP samples, on the last day of storage. The 20-PM-MAP samples pretreated with 1.5% CaL/0.5% Cys had the highest (P <0.05) crispness coefficient and water content values. It seems that packaging the pretreated lettuce in 20-PM-MA packages is more effective for maintaining the visual properties (green fresh appearance) of this product, from the 8th to the 12th day of storage. PRACTICAL APPLICATION: The medium to high respiration rate of fresh-cut lettuce causes O2 level drops below its tolerance limit (<1% to 3%) inside the modified atmosphere packaging (MAP). It results in severe browning, off-odors, off-flavor, and growth of anaerobiosis. Perforated-mediated modified atmosphere packaging (PM-MAP) technology can be introduced as an alternative to a nonperforated MAP system (conventional MAP) for fresh-cut lettuce. The application of the PM-MAP system in combination with calcium lactate and cysteine immersion pretreatment (CaL/Cys) may lead to better maintenance of the physicochemical properties of this product.

Effect of Hot Water Treatment with Organic Additives in Fresh Cut Carrot

Fresh cut carrot (Daucus carota L.) slices were treated with hot (60°C) water and hot aqueous solution (2% sodium chloride, 2% citric acid and 10% lime juice) for 1 min and then surface water was removed. Following treatment, fresh-cut carrot slices were kept in a polypropylene (PP) box and stored in a refrigerator (4±1°C and 50±5% RH) for 12 days. The effectiveness of the treatments in extending shelf life was evaluated by determining respiration rate, firmness, weight loss, external colour, whiteness index (WI), some chemical parameters (ascorbic acid content, TSS, acidity, pH, total sugar, reducing sugar and beta carotene), total bacterial count (TBC) and sensory quality. The highest increment of WI (48.4%) was observed without heat-treated carrot slices. On the other hand, WI was increased by 12.1% and 21.7% in carrot slices treated with hot aqueous solution of 2% citric acid and with hot aqueous solution of 2% sodium chloride respectively at 12 days of storage. On the 12th day of storage, fresh-cut carrot treated with hot aqueous solution of 2% citric acid scored 7.3 and the rest of the sample scored less than 4.5 (indicate as unacceptable) in overall acceptability. Carrot slices treated with hot aqueous solution of 2% citric acid and 2% sodium chloride retained a minimum number of TBC and delayed changes in WI, external colour and beta carotene content compared to without heat-treated carrot slices. Keywords: Citric acid, respiration rate, sensory quality, sodium chloride, total bacterial count, whiteness index

The impact of storage duration and conditions on the formation of biogenic amines and microbial content in poultry meat

This research was conducted to estimate the safety of breast and thigh meat (Ross 308) stored in refrigeration and freezing for different periods (0, 3 and 6) and (0, 15 and 30) days, respectively (total samples 12). High pH found in the 6th day of refrigeration storage for thigh meat; 6.414, while low recorded in the 6th day for breast meat; 5.757. High pH was found in the freezing storage period 0 day for chicken breast meat; 6.168, and low pH was found in breast meat in the 30th day of freezing storage; 5.826. The 6th day of refrigeration storage gave the highest TPC for thigh meat; 111.33×106 cfu/ gm. Also, the 15th day of freezing storage recorded significant increase in TPC for breast and thigh meat; 244×105 cfu/ gm and 274×105 cfu/ gm respectively. Significant differences were noted for histamine, cadaverine and spermidine during storage periods, high levels recorded in the 6th day of storage for breast meat; 0.395, 0.078 and 0.643 mg/ kg respectively. Significant differences were noted between the mean levels of biogenic amines for breast samples during all storage periods. High levels of histamine, putrescine, cadaverine, spermine and spermidine were recorded in the 15h day of storage; 2.654, 0.358, 1.589, 0.124 and 2.652 mg/ kg respectively. In thigh meat, significant differences were recorded for levels of biogenic amines during the freezing storage periods except putrescine. Histamine did not exceed the legal limit set by the US FDA; 50 mg/ kg in all samples.

ВЕТЕРИНАРНО-САНИТАРНАЯ ЭКСПЕРТИЗА ТРАДИЦИОННЫХ ТУВИНСКИХ НАЦИОНАЛЬНЫХ МЯСНЫХ ПРОДУКТОВ (СУБПРОДУКТОВ)

The study of veterinary and sanitary examination of by-products used for the manufacture of traditional national Tuvan dishes. The work was carried out in the Kyzyl-Mazhalyk inter-skin veterinary laboratory. Material for research - by-products of the 1st category (liver, kidneys and spleen) and 2nd category (rumen, colon and jejunum), obtained from small ruminants. The conditions for conducting organoleptic studies consisted in the study of offal samples obtained 2 hours after the slaughter of animals and on the 6th day of storage. Temperature regime of offal samples storage: +4 °С. Changes in organoleptic characteristics, confirming the spoilage of by-products, were detected on the 6th day in the rumen and intestines when stored refrigerated under similar conditions. The appearance did not raise doubts about the ongoing changes: consistency, smell (putrid, sour-putrid), the presence of a cloudy broth. The use of laboratory research methods contributed to the reliable detection of changes at the earliest stages of spoilage of by-products and confirmed the severity of changes determined by external examination. The use of laboratory research methods is a promising direction for monitoring the safety of by-products used in nutrition; When conducting research by organoleptic methods, it was noted that primary changes are detected in samples of by-products of the 2nd category on the 6th day of storage; The type of by-product determines the transparency parameter of the broth obtained when the sample is boiled; The results of the conducted studies once again confirm that the quality of by-products depends on the terms and conditions of storage.

Effect of homogenization speed on the stability of the mayonnaise from catfish belly and red palm mixture oil

This study aimed to determine the effect of homogenization speed on the stability of mayonnaise from catfish belly and red palm mixture oil. This study used a non-factorial complete randomized design (CRD) with five treatments and three replications. The treatments were homogenization speed by using a hand mixer, namely: K1= scale 1 (658 rpm), K2= scale 2 (728 rpm), K3= scale 3 (845 rpm), K4= scale 4 (936 rpm), and K5= scale 5 (1.028 rpm). Data were analyzed statistically using analysis of variance and followed by Duncan’s multiple range test (DMRT) at the 5% level. The results of the analysis showed that the homogenization speed significantly affected the stability of the mayonnaise on the viscosity, creaming index on the 10th day of storage, and stability of the emulsion by centrifugation on the 5th and 10th days of storage. The homogenization speed also affected the sensory descriptive of the mayonnaise on the viscosity. The best treatment was K5 (1.028 rpm) with 22.470 mPa.s viscosity, 100% creaming index on the 10th day of storage, 100% emulsion stability on the 5th day of storage, and 98,67% on the 10th day of storage. The mayonnaise was very yellow in color, normal taste, and thick.

Effect of post-harvest treatments on physiological loss in weight and fungal spoilage of Langra mangoes (Mangifera Indica L.) during storage

The effect of calcium salts (calcium nitrate and calcium chloride) and Gibberellic acid on physiological loss in weight (PLW %), spoilage loss (%), economic life (days) and intensity of rotting of fruits during storage of Langra mangoes was studied. The fruits were treated with Ca(NO3)2 at the concentration of 1,2 and 3 per cent, CaCl2 at the concentration of 1,2 and 3 per cent and GA3 at the concentration of 50, 100 and 150 ppm. Untreated fruits served as the control. All treatments exhibited significant reduction in PLW and spoilage loss, increased economic life and delay in the onset of pathogenic invasion. At end of experiment, GA3 100 ppm and Ca(NO3)2 at 2 per cent proved most promising treatment in these regards and were able to restrict the PLW at 17.86and18.33, Spoilage at 12.00 and 12.65 per cent respectively which was recorded 49.87 and 38.76 per cent respectively in case of control. The economic life under these treatments was 15 and 12 days in comparison to 6 days under control. These treatments were also proved excellent in restricting the invasion of pathogen up to 12th day of storage whereas fruits under control were found heavily infected on this day. The microorganism associated with the decay was identified as Aspergillus niger.

Postharvest treatment of pyroligneous acid on solanaceous crops at different storage condition

Pyroligneous acid or wood vinegar is a liquid produced through natural carbonization of plant refuse and has been reported to improve harvest quality of vegetables. This study makes use of pyroligneous acid derived from bamboo refuse and applied as postharvest treatment on fruits of two solanaceous crops namely hot pepper and eggplant prior to storage. A 2 × 3 factorial experiment was laid out in two (2) sets of experiments in Completely Randomized Design with six treatment combinations and thirty replicates. Hot pepper (var. Chain Fair) and Eggplant (var. Fortuner) fruit samples were dipped for 1 min at different concentration of pyroligneous acid with control (no application), 20% v/v and 30% v/v and were stored at ambient (25-30°C) and refrigerated (8-10°C) conditions for a week. Fruits of both crops reached its limit of marketability at visual quality rating index of three in the 4th day of storage. Morphological characteristics particularly visual quality, firmness, shelf life and degree of shriveling was maintained better when stored under refrigerated condition. Fruit decay incidence regardless of storage condition was reduced especially with higher concentration of pyroligneous acid treatment. However, there were no marked variations of pyroligneous treatment on physico-chemical characteristics, color change, water content and dry matter content of hot pepper. The application of pyroligneous acid at 30% v/v retained better total soluble solid content of eggplant irrespective with storage conditions. Nonetheless, refrigeration delayed color changes, % cumulative weightloss, pH, fruit size, degree of shriveling and firmness.

Effect of post-harvest treatments on biochemical properties of Kinnow fruits during storage at room temperature

The present investigation was carried out in the PG Laboratory of the Department of Horticulture, CCS Haryana Agricultural University, Hisar during the years 2019 and 2020. Kinnow fruits harvested from the orchard were treated with different chemicals prior to storage at room temperature. Minimum total soluble solids, total sugars, reducing sugars and non-reducing sugars were observed in Kinnow fruits treated with 1mM salicylic acid. During storage, Total soluble solids, total sugars, reducing sugars and non-reducing sugars increased with the prolongation of storage period. TSS was minimum on zero day of storage and maximum on 28th day of storage during both the years of study.