6th Day Of Storage Research Articles

Recobrimento comestível em jacas minimamente processadas

O presente estudo teve como objetivo avaliar a qualidade de jaca dura minimamente processada submetida a diferentes recobrimentos comestíveis, a base de amido de batata doce branca, de batata doce roxa, de fruta-pão e quitosana. Foram desenvolvidos oito tratamentos, T1: sem recobrimento; T2: Quitosana 1% + Glicerol 2%; T3: Batata doce branca 1% + Glicerol 2%; T4: Batata doce roxa 1 % + Glicerol 2%; T5: Quitosana 1% + Batata doce branca 1% + Glicerol 2%; T6: Quitosana 1% + Batata doce roxa 1% + Glicerol 2%; T7: Fruta-pão 1% + Glicerol 2%; T8: Quitosana 1% + Fruta-pão 1% + Glicerol 2%, sendo estes aplicados as bagas das jacas que em seguida foram armazenadas durante 12 dias a 3°C acondicionadas em bandejas de poliestireno expandido e recobertas com filme de cloreto de polivinila (PVC). As bagas sem recobrimento e as submetidas aos demais tratamentos, apresentaram teores elevados de Polifenóis Extraíveis Totais no 12º dia de armazenamento. As bagas tratadas com Quitosana 1% + Glicerol 2% (T2) obtiveram a melhor manutenção da aparência, com características de frescor, superfície brilhosa e ausência de manchas. O uso do recobrimento comestível com base de Quitosana 2% + Amido de Fruta Pão 1% + Glicerol 2% (T8) proporcionou melhor qualidade físico-química, com a menor perda de massa, melhor correlação entre perda de massa e aparência, e melhor constância dos sólidos solúveis, acidez, pH e SS/AT, mantendo-as de forma satisfatória para a comercialização, sem prejuízos as características físico-químicas de qualidade por um período de 10 dias.

PENGARUH PENAMBAHAN SARI WORTEL DALAM PENGENCER SITRAT KUNING TELUR TERHADAP KUALITAS SPERMATOZOA KAMBING BLIGON (The effect of carrot juice supplementation in citrate - egg yolk extender on spermatozoa quality of bligon goat)

This study aims to determine the effect of adding various doses of carrot juice into citrate-egg yolk diluents (C-EY) on bligon buck semen quality. Semen was collected twice a week using an artificial vaginal method of three buck with normal body condition and reproductive organs. Semen was 70% of motility, konsentration ≥1000x106mL and abnormality ≤ 15 diluted with C-EY added with carrot juice at a concentrations: 0% (CJ-0), 10% (CJ-10), 12.5% (CJ-12,5), 15% (CJ-15), 17.5% (CJ-17,5), and 20% (CJ-20), and stored in a refrigerator at 3-5o C. The quality of spermatozoa was evaluated every 24 hours. The Variables measured were spermatozoa motility, viability, and abnormalities. The results showed that spermatozoa preserved by C-EY supplemented by 17.5% carrot juice (CJ-17.5) had a higher quality (P<0.05) compared to the other four treatments, with motility (49.04 ± 1.0%), viability (55.70 ± 1.22%), dan abnormalities (4.57 ± 0.88 %) on the 4th day of storage. This study concludes that 17.5% carrot juice into citrate eggyolk extender improves the bligon buck semen

On the storage stability of CaO biodiesel catalyst. Hydration and carbonation poisoning

Lime based catalysts are reported to be active in oil alcoholysis, biodiesel production, but their sensitivity to moisture and atmospheric CO2 can hinder their use at the industrial level because it is suspected that they must be manipulated in a controlled atmosphere. The storage stability of lime catalyst was investigated for 180 days (temperature in the range 20–38 °C, relative humidity higher than 40%). Catalytic data showed biodiesel yields ranging from 87.5%, for the first day, to 79.4% for the 180th day, passing through a maximum of 91.5% obtained in the 30th day of storage. Hydration was mainly a surface process since the Ca(OH)2 bulk phase was detected only at the end of the storage period. A catalyst stored for 10 mounts was successfully reactivated by annealing at 470 °C thus proving that CaO material is stable enough during storage and handling to be used as a biodiesel catalyst.

Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruit

This study was determined to investigate the efficacy of chitosan (CS)‐based apple peel polyphenols (APP) composite coatings to enhance the storage quality of strawberries. Strawberries were coated with CS‐APP1 (0.25% APP), CS‐APP2 (0.50%), CS‐APP3 (0.75%), CS‐APP4 (1.0%), and stored at 20°C and 35–40% RH. The uncoated fruit was considered as control. The fruits were evaluated for weight loss, decay, firmness, bioactive compounds, titratable acidity, and total soluble solids (TSS). The results revealed that CS‐APP coatings had a significant effect on all the tested parameters. The weight loss and decay percentage were reduced to 10.91% and 19%, respectively, in the CS‐APP4 treatment group. The highest value of TSS (6.8%) was observed in the CS‐APP3 treatment group on the 6th day of storage. Coatings with CS‐APP4 exhibited the maximum acid content (0.78 g/100 g) as compared to the CS only (0.68 g/100 g). The total phenol content was highest (1.3 mg/g) in the CS‐APP2 treatment group at the end of storage. CS‐APP2 composite coating could be effectively utilized to extend the postharvest life of strawberries as it retarded the senescence and maintained quality attributes of the fruits during storage. PRACTICAL APPLICATIONS: Strawberry is a nutritionally rich fruit. However, it has a short shelf‐life and can deteriorate quickly. Chitosan (CS) is a biopolymer that is widely used for the application of edible coating with different antioxidant agents. Although apple fruit peel is discarded as industrial waste, yet it is a good source of polyphenols and natural antioxidants. Chitosan‐based APP edible coating can be used to prolong the postharvest life of strawberry as well as to minimize food processing industrial waste by utilizing apple peel as an antioxidant ingredient.

Quality and shelf life of vacuum- and nitrogen-packed dried barb fish (Puntius spp.)

Vacuum and modified atmosphere packaging are widely used for preserving food items including fish. In this context, the quality and shelf life of air- (control), vacuum- and nitrogen-packed dried barb fish (Puntius spp.) stored at ambient temperature were evaluated through biochemical and microbial analyses for 90 days. In most of the storage days, significantly lower values of moisture, total volatile base-nitrogen (TVB-N) and peroxide value (PV) were observed in the vacuum pack sample compared to control. However, the TVB-N, PV, total coliforms and faecal coliforms counts were within the acceptable limit in all groups. The total plate count (TPC) increased gradually with time from an initial value of 4.29 log CFUg–1. However, compared to control, significantly lower TPC were found on and after the 30th day of storage in vacuum and nitrogen pack samples. Considering the TPC value of 5 log CFUg–1, the shelf life was determined at approximately 15 days for control, 35 days for nitrogen pack and 45 days for vacuum pack samples. Therefore, the vacuum pack is considered the best packaging, which may be utilised by the processors to produce and retail the dried products with prolonged shelf life.

Use of rose oil in probiotic fermented whey as a functional food.

Medicinal use of phytochemicals dates back to ancient times. Following that, in the 1980s those phytochemicals because of their chemical composition were used to produce new functional foods with added health benefits. Based on their positive effects, nowdays phytochemicals are integrated into the composition of various food products such as whey. This study aimed to develop a functional beverage using probiotics, inulin and rose oil (0.5%, 1% and 2%) and to reveal their effects on some quality properties of the product during 28days of storage. Lactobacillus acidophilus simultaneously with Bifidobacterium animalis were inoculated into reconstituted whey and inulin was added to enhance their growth and survival in the gastrointestinal tract. Beverage containing 0.5% rose oil (group D) was the most preferred and at the 28th day of storage contained 8.70 log10 cfu/ml, which is essential for a product to have probiotic properties. Microbiological evaluations including rose oil sample showed the absence of coliform in all the samples, while total mesophilic aerobic, yeast and mould counts showed no significant differences related to rose oil during storage period. Groups C, D, E and F had low pH values while group E exhibited the highest acidity level with its highest value (1.6% LA) at the 21st day. For the most part of storage period, group C had the highest levels of total solids while groups D, E and F had higher amounts of protein. Through storage duration, in all groups (except group B) the levels of ash, total solids and protein decreased.

Effect of ozone and sulphur dioxide as postharvest treatment to control Rhizopus rot and quality maintenance of table grape (Vitis vinifera L.)

Table grape is one of the most important fruits which is subjected to fungal decay during post-harvest handling, transit and storage. An investigation was made to evaluate ozone (O3) fumigation at the concentration of 7274.4µL L-1, 5455.8µL L-1 and 3637.2µL L-1 and sodium metabisulfite (SMB) as Indian grape guard, African grape guard and SMB powder pouches (0.5g/500g fruit) against Rhizopus rot and their effect on quality of table grapes under ambient storage (33±2°C, RH-37±5%, 12 d). The results revealed, ozone at the concentration of 7274.4µL L-1 and 5455.8µL L-1 O3 recorded significantly least disease severity (0.78; 0.94) and higher retention of berry firmness (82.51; 81.07 N), titratable acidity (0.99; 0.98 %) and least PLW (13.24; 13.58 %), TSS (19.41; 19.57oB) and TSS/Acid Ratio (19.88; 19.88) compared to SMB and inoculated control treatments. In addition, SMB treatments and inoculated control showed high decay by Rhizopus rot on 5th day of storage, therefore they were not evaluated after 5th day till end of storage (12th day). From the above results, we conclude that, ozone is a good alternative to sulfur dioxide treatments in conventional grape production and it could be a suitable technology to use with grapes marketed under ambient chain, where sodium metabisulfite and grape guard release, excess SO2 in ambient condition, moreover it could be also an acceptable technology to use with grapes marketed under “organic” classification, where the use of SO2 is prohibite.

QUALITY RETENTION OF LITCHI (LITCHI CHINENSIS SONN.) BY USING POLYPROPYLENE BAG AND LOW TEMPERATURE

This experiment was conducted to observe the postharvest behaviors of litchi for using low temperature (4 °C) and polypropylene (PP) bags of different thickness. The two-factor experiment was conducted in a completely randomized design with three replications. Total 8 treatments are implemented in this study. The experiment consisted of two factors: Factor A: Temperature (T1: Ambient temperature, T2: 4ºC temperature) and Factor B: Polypropylene bag (P1: unwrapped, P2: 50µ PP bag, P3: 75µ PP bag, P4: 100µ PP bag. In case of low temperature (4 °C), litchi retained its 50% color at 10th days of storage, highest shelf life (21.33 days), highest moister content (83.3%) & highest amount of vitamin C (35.61 mg/100g) were found at 3rd day of storage. In case of different thickness of polypropylene bags, litchi kept in 75µ PP bags retained its 100% color up to 4th day of storage, shelf life (16.34 days), maximum moister content (83.14%) & maximum amount of vitamin C (35.78 mg/100g) were found at 3rd day of storage. It can be possible to save a large amount of litchi fruits every year from postharvest decay by using low temperature (4 °C) and 75µ PP bag.

Research of milk fat oxidation processes during storage of butter pastes

Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

Proximate, Microbial and Sensory Characteristics of Cowpea Milk Fermented with Probiotic Starter Cultures

Fermentation of cowpea milk was carried out using three mixed starter cultures containing (i) Lactobacillus acidophilus, Bifidobacterium spp, and Streptococcus thermophilus (ABT) (ii) Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (DT) or (iii) Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus (GT). Proximate composition of raw and fermented cowpea milk was determined using the AOAC methods. Lactic acid bacteria survival and sensory attributes of the fermented cowpea milk was also determined. Crude fat decreased significantly (P<0.05) after fermentation except for GT culture which led to 33.2% increase. Crude fiber was not detected in all the samples. Fermentation with GT also led to increase in protein content, although this was not significant. A decrease was observed for carbohydrate content, after fermentation, with DT culture leading to the highest decrease of 7.1%. There was a general increase in microbial growth during the first two weeks of storage (refrigeration at 4˚C). Thereafter the number reduced to Log10 4.11 cfu/ml on the 28th day of storage. No significant differences were observed for sensory attributes of taste, texture and overall acceptability. However, aroma and appearance had significant differences among the samples (P<0.05). The study demonstrated that nutritional quality of cowpea milk can be achieved through fermentation. Also, cowpea milk fermented with lactic acid bacteria produce a yoghurt-like product that can be sweetened to taste and be acceptable to consumers. The study therefore recommends that more work should be done to improve the sensory acceptability of the products and that their potential health benefits should be determined through in vivo studies.

Comparative study of essential oil of clove and oregano treated edible film in extending shelf life of paneer

The present study was conducted to compare the effect of clove and oregano essential oil treated starch and carboxymethyl cellulose (CMC) based edible packaging film in extending the shelf- life of paneer. The edible packaging film was prepared by adding starch (5 g), carboxymethyl cellulose (15% W/W starch) and glycerol (40 ml/100 g starch) in distilled water (100 mL). Freshly prepared paneer sample was evaluated for physico-chemical, microbiological and sensory properties at (4±1 °C) till spoilage. The sample of paneer packed in oregano essential oil treated edible packaging film showed better and significant physico-chemical, microbiological and overall sensory properties as compared to paneer wrapped in clove essential oil treated edible packaging film. Both the paneer samples was found bland on 10th day of sensory evaluation but found microbiologically fine at 12th day of storage. The results revealed that both the samples of paneer packed in edible film treated with oregano and clove essential oil was found microbiologically safe for at least 12 days as compared to 5-6 days for normal paneer sample at 4±1 °C and oregano essential oil is more effective than clove essential oil in same concentration for preserving paneer sample.

Effects of different post-harvest treatments on bio-chemical characters and diseases of litchi in storage

Objective of the study was to evaluate the effects of different post-harvest treatments on bio-chemical characters and diseases of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4ºC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (µm) PP bag, P3: 75µmm PP bag, P4: 100µm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. Significant variation was observed in total soluble solid, PH of fruit pulp, vitamin c content, percent disease incidence and disease severity during the storage period. TSS contents increased up to the 6th day of storage and there after declined. pH values were maximum (4.14) in the fruits kept in 100µ polypropylene bag at ambient temperature. Vitamin C continent decreased with the increase of storage period. Disease incidence and severity progress with the storage period. Among the treated and untreated fruits, 75µm pp bag at low temperature (4ºC) treatment exhibited better storage performance. More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature. Â

Evaluation the efficacy of clove, sage and kiwifruit peels extracts as natural preservatives for fish fingers

The antioxidant and antimicrobial potential of clove, Sage and kiwifruit peel extracts as well as their mixture, were evaluated as natural preservatives for fish fingers. The treated samples with the mix (1:1:1) of aqueous extracts showed results superior to that of the synthetic antioxidants. Values of thiobarbituric acid reactive substances (TBARS) recorded with the mix at 0.10%, 0.25% and 0.50% were 0.97, 0.62 and 0.53 mg MDA/kg respectively, compared to negative control and BHT (Butylated Hydroxytoluene) as a positive control which recorded 2.12 and 1.52 mg MDA/kg at the 30th day of storage. The microbial analysis emphasized a superior preservation power of the plant extract mixture. The total microbial count in treated samples with plant extracts mix at 0.1%, 0.25% and 0.5% were 3.7 × 103, 5.7 × 102 and 3.3 × 102 cfu/g compared to the negative and positive control (BHT) which showed the total microbial count 1.8 × 104 and 5.5 × 103 cfu/g respectively, at the 30th day of storage. These findings emphasized the powerful effect of the mixture of plant extracts at the level of 0.5% to extend the shelf life of fish fingers during storage period up to 30 days under cold storage conditions (4 ± 1 °C). These findings suggest that the extract mix may serve as an alternative choice to use as a food additive extending the shelf life of food products.

A new storage solution for the hypothermic preservation of corneal grafts: an experimental study.

In this experimental study we used for the first time Tiprotec® as a solution for corneal preservation and cold storage. We compared the resultant endothelial cell morphology and viability with this obtained after preservation of the ex-vivo corneas with both usual standard techniques: conventional cold storage (using Eusol-C) and organ culture. This prospective, in vitro, 3-armed parallel study was performed with the use of 90 porcine corneas (examined for their endothelial quality and transparency) randomly selected for preservation in three storage methods (each 30 corneas): organ culture, standard cold storage (Eusol-C) and experimental cold storage (Tiprotec®) Endothelium cell quantity and quality as well as corneal opacification were assessed. The degree of endothelial transparency was significantly reduced over time with all preservation media, without any significant difference among the three groups at any point of time. A reduction in endothelial cell density was also observed with all three preservation media after 30days of storage without statistically significant differences between groups. The number of hexagonal and pentagonal endothelium cells was significantly reduced overtime in all media with significantly more hexagonal and pentagonal in the organ culture group compared to the cold storage groups. We could show that the cryopreservation medium Tiprotec®, used until now for the preservation of vascular grafts, was of similar quality compared to the medium Eusol-C for the hypothermic storage of corneal tissue for an extended period of time up to 30days. In comparison to organic culture with culture medium KII, both Tiprotec® and Eusol-C were found less effective in preserving endothelial cell quality, as assessed by the morphometric analysis, and viability, as assessed by the degree of vacuolization at least up to the 30th day of storage. However, both, Tiprotec®- and Eusol-C-preserved corneas demonstrated a certain capacity to recover after their submission in organ culture.

Influence of selenium and chitosan on physico-chemical properties of guava (Psidium guajava) under storage

Guava (Psidium guajava L.) is an important fruit cultivated in tropical and sub-tropical countries. Being a climacteric fruit it has very high respiration and deterioration rates (shelf-life 3-4 days), making a challenge for storage. Therefore, the present experiment was conducted during 2016–17 to reduce the post-harvest losses and extension of shelf-life of guava fruits var. Hisar Surkha using the combination of selenium and chitosan treatments. The mature green freshly harvested guava fruits were treated with selenium solutions (0.01 ppm, 0.02 ppm, and 0.05 ppm) in combination with 1.5% chitosan containing 0.5% acetic acid for 5 min and stored at room temperature (20±2°C, 82±5% RH). The fruits were analyzed for physico-chemical attributes (physiological weight loss, fruit firmness, total soluble solids, and titratable acidity) and biochemical characteristics (total phenolic, flavonoid contents, and total antioxidant activity) at three days interval. The combined treatments of selenium and chitosan helped in delaying weight loss (9.66%), lower disease incidence, better retention of fruit firmness (4.70 kg/cm2), soluble solids (13.03 ºBrix), titratable acidity (0.38%) compared to control on 12th day of storage. Treatment of guava fruits with selenium and chitosan also maintained higher total phenols (24.99 mg GAE /g dry wt.), flavonoids (3.51 mg CE/g dry wt.) and exhibited higher antioxidant activity (54.32%) throughout storage. The present study showed that combination of Se (0.02 ppm) and chitosan (1.5%) was most effective in maintaining post-harvest quality and enhance the shelf life of guava fruits up to 12 days during storage at room temperature.

Kajian Penambahan Filtrat Kunyit dan Tartrazin Pada Edible Film Berbasis Pati Talas Serta Aplikasinya Untuk Mempertahankan Mutu Dodol Substitusi Rumput Laut (Eucheuma cottonii)

This research studied the effect of natural colorant (turmeric filtrate) additions compared to synthetic colorant (Tartrazine) additions in taro starch-based edible film on the quality of dodol that substituted with seaweed. This research used a Randomized Block Design with Orthogonal Contrast. The treatment factor consist of turmeric filtrate additions in 1%, 2%, 3%, Tartrazin additions in 0,003%, 0,005%, 0,007% and without colorant as control treatment. Parameters that analyzed consist of thickness, color, transparency, tensile strength, elongation, water vapor transmission rate of edible film, moisture content, fat content, total plate count, texture and organoleptic value of dodol at the 0, 3rd, 6th day of storage. The research result shows that the additions of turmeric filtrate had an effect on increasing thickness, tensile strength, transparency, brightness (L), yellowness (b+), and decreasing the elongation and WVTR of edible film. Meanwhile, the additions of Tartrazin had an effect on increasing transparency, brightness (L), and yellowness (b+). The results of moisture content, fat content, TPC, and texture of dodol showed that the addition of turmeric filtrate is better to maintain the quality of dodol during storage. Additions of 3% turmeric filtrate as the best treatment, has 30.24% and 31.40% in moisture content, 1.16% and 0.97% in fat content, 4.0x103 CFU/g and 0.9x104 CFU/g in TPC, 15.30 N/mm and 14.03 N/mm in texture, 3.53 and 3.63 in color organoleptic value, 3.65 and 3.60 in aroma value and 3.75 and 3.73 in taste value during the 3rd and 6th day of storage.

Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach.

The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical, microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with Alicyclobacillus acidoterrestris (AAT) were studied during 24days of storage at ambient and refrigerated temperatures. The bioactive compounds and antioxidant activity of OJ decreased with storage, while the pectin methyl esterase (PME) increased. Nonetheless, noticeable changes were observed from the 12th day of storage. There was no obvious (p>0.05) variation in pH and total soluble solids. To determine the nutritional and microbial quality characteristics of OJ during storage, non-linear kinetic curves were successfully fitted with least square fitting polynomial and four-parameter log-logistic distribution models. The E-nose sensors succeeded in discriminating between the aroma of non-treated and treated OJ based on linear discriminant analysis (LDA). Furthermore, terpenes, alcohol and partially aromatic compounds were the main spoilage indicators of OJ during storage based on E-nose analysis and confirmed by HS-SPME-GC/MS analysis. Thus, MTS significantly extended the shelf life of the quality quartet of natural OJ at 4°C. E-nose-GC/MS fusion offered odor fingerprints to AAT microorganisms that can be used as spoilage index without using traditional food analysis techniques. The proposed approach can be used as an alternative tool for rapid detection of spoilage microorganisms in OJ.

VIABILITAS Lactobacillus sp F213 PADA BERBAGAI MINUMAN SARI BUAH PROBIOTIK SELAMA PENYIMPANAN

Lactobacillus sp F213 (LbF213) is a lactic acid bacterium isolated from a healthy baby feces, which has been proven as a probiotic bacteria because it is resistant to low pH, bile salts, digestive enzymes, able to aggregate, attach and colonize the intestine, and interact against E. coli. This study aims to determine the viability of probiotic bacteria LbF213 on various juices during storage. The fruits used in this study were soursop, tamarillo, orange, and pomello. This study used a descriptive comparative method experimental design. The variables observed were total LAB, total sugar, total acid, and pH tested every 3 days from the 1st day to the 12th day in the cold storage. The results showed that the total LAB of LbF213 in tamarillo juice during 12 days of storage tend to be constant compared to soursop, orange, and grapefruit juice whereas total LAB, from the first day of storage was 1.37x106 CFU/ml to 12th day of storage was 1.81x106 CFU / ml with a total sugar value 3.13%, total acid value 1.22%, and pH 3.95.
 Keywords: fruit juice, Lactobacillus sp F123, cold storage

Possible use of organic compounds on shelf life and quality properties of peeled pomegranate.

Pomegranate cultivar (“Ardestani”) peeled and packed in polyethylene containers and treated with different natural products. Two concentrations of Aloe vera gel (10 and 15%), two different levels of saffron petal extracts (10 and 20% V/V) and two concentrations of saffron style extract (0.1 and 1% V/V) and control in one storage condition (7°C and 85% RH) were the treatments that applied by a full factorial randomized method. We examined natural substances for their possible application in extending the shelf life of fresh‐cut horticultural products to find a new approach for packaging and exporting pomegranates. About 13.8% mass loss in the 12th day of storage occurred because of higher enzymatic activity and lower membrane resistance. Our results show that all treatments significantly reduced mass loss, and Aloe vera gel treatments combined with saffron petal extract were the best. Although all treatments decreased ion leakage, Aloe vera gel and saffron petal extract reduced it significantly. Ion leakage incidence of arils at day 12 was lower in Aloe vera gel and saffron petal extract treatment compare to control. Application of both saffron extracts on arils reduced decay incidence and chilling injury from 86.67% to 6.67% and 60% to 26.67%, respectively. Total acidity, soluble solids content, total phenol content, anthocyanin content, and antioxidant capacity of arils changed differently in different treatments, and saffron petal extract significantly was the best one and increased anthocyanin content, total phenol content, and antioxidant capacity in arils. The microbial contamination increased in more extended storage, although both saffron extracts were successfully suppressed mold and bacteria growth below acceptable limits in 14 days at 7°C.

Effects of Antibiotic Diluent Additives on the Motility Parameters and Morphological Integrity of Boar Sperm During Six Days of Storage

Summary The purpose of this paper is to examine the effect of antibiotic diluent additives on the motility and morphological integrity of diluted fresh boar semen during a six-day storage period. A total of 60 insemination doses, originating from two Landrace boars, were examined and allocated to control (C, n=30, diluted with BTS) and experimental groups (E, n=30, diluted with BTS upon antibiotic addition). The treatment applied exerted positive effects on the preservation of progressive motility, percentage of live sperm and HOS test results (70.24 vs. 66.53%, 71.54 vs. 69.77%, 67.35 vs. 64.17% and 64.10 vs. 54.26%;91.15 vs. 90.02%, 88.38 vs. 85.55%, 81.50 vs. 76.13% and 74.53 vs. 68.72%; and 93.35 vs. 92.40%, 91.04 vs. 88.02 %, 84.67 vs. 78.15% and 77.27 vs. 69.44% HOS+ sperm for the 1st, 3rd, 5th and 6th day of storage, respectively). The results obtained indicate that the treatment applied has a favourable effect on preserving the quality parameters of diluted fresh boar semen during storage, resulting most likely from a reduction of bacterial contamination.