Ambient Temperature Storage Research Articles

Quality Evaluation of Fresh Papaya Fruits Stored in Evaporative Coolers

A study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. The evaporative coolers used for this study consist of double-walled rectangular brick construction (1.29 × 2.55 × 2.56) m external and (1.13 × 1.27 × 2.08) m, internal, (length × width × height) with the inter-space filled with river bed sand saturated with water. In this study, ambient storage temperature ranged from 26.6 to 28.7oC with relative humidity which ranged from 64.7 to 85.2 percent. However, NBBEC storage recorded lower temperature within the range of 24.3 to 25.3oC and relative humidity which ranged from 88.8 to 91.2 percent while ABBEC storage recorded the least temperature which ranged from 23.0 to 24.1oC with highest relative humidity which ranged from 91.4 to 92.8 percent. The papaya fruits stored in the coolers and in ambient were evaluated for weight loss, total soluble solids, pH, total titratable acidity, ascorbic acid, beta carotene content and microbial load. TTA, ascorbic acid, beta carotene decreased; while pH and TSS increased with storage period. In ambient storage, fresh papaya fruits stored in evaporative coolers have lower microbial load compared to ambient storage with aluminum cladding of the cooler (ABBEC) further improving microbial quality and shelf life. The pawpaw fruits stored in the aluminum cladded burnt-clay-brick evaporative cooler (ABBEC) remained fresh and firm for ten days compared to three days in non-cladded burnt-clay-brick evaporative cooler (NBBEC) and four days in ambient storage.

Correlation of High Performance Liquid Chromatography (HPLC) and Spectrophotometric Methods to Assess the Post Harvest Storage and Processing Changes in Total β-carotene Contents in Selected Nigeria Vegetables

The aim of this study was to correlate analytical methods (HPLC and spectrophotometric) in assessing the changes in total β-carotene contents in leafy vegetables during ambient temperature storage (29+2°C) and domestic processing (5 min,100°C.) The vegetables analyzed were: Telfairia occidentalis, Amaranethus hybridus, Talinum triangulare,Pterocarpus mildbraedli and Gnetum africanum. Total–carotene was determined spectrophometrically, while HPLC was used for detailed analysis of carotenoides. Lutein, β -cryptoxanthin and β-carotene isomers were identified and quantified. Results indicated that the raw vegetables were rich in lutein (124.03-655.95 µg/gdwt) and total β -carotene (45.42 – 246.93 µg/gdwt). Beta–cryptoxanthin was detected in small quantity (5.05-11 µg/gdwt). However, spectrophotometric result indicated a total–carotene content range (186.10 – 953.78 µg/gdwt). Cooking increased significantly (P< 0.05), the lutein (382. 92 – 1158.83 µg/gdwt), total β -carotene (738.53 – 1756.51 µg/gdwt) contents of the samples, however, it decreased the % trans–β-carotene contents. Storage conditions in the study increased significantly (P< 0.05) the contents of total β -carotene and total–carotene except in the case of Gnetum africanum leaf. A regression model for the two methods of analysis of β -carotene with a coefficient of correlation r = 0.925 and coefficient of determination r2 = 0.856, which allows for the calculation of total β - carotene from total-carotene content was obtained.

Effect of nano-SiO2 packing on postharvest quality and antioxidant capacity of loquat fruit under ambient temperature storage

Effect of nano-SiO2 packing on postharvest quality and antioxidant capacity of two different loquat cultivars (white-flesh ‘Qingzhong’ and red-flesh ‘Dawuxing’) were determined. Results showed that nano-SiO2 packing significantly inhibited internal browning, retarded the decline of total soluble solids, titratable acidity, ascorbic acid content and extractable juice in both cultivars. Decay index of nano-SiO2 packing in ‘Dawuxing’ and ‘Qingzhong’ was 53.25% and 42.84% lower than control after the day 12, respectively. Meanwhile, nano-SiO2 packing enhanced the contents of individual phenolic compounds and soluble sugar compounds, induced higher superoxide dismutase and catalase activities, which contributed to improving 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging capacity. Furthermore, the contents of total soluble solids, ascorbic acid and soluble sugar were higher in ‘Qingzhong’ than those in ‘Dawuxing’, which dedicated to better quality. These results indicated that nano-SiO2 packing was a promising approach in inhibiting decay, maintaining quality and expanding shelf life of loquats.

Investigation of short-term stability of parenteral nutrition nanoemulsions prepared under laboratory conditions

Background/Aim. The application of nanoemulsions (NE) in parenteral nutrition represents a very important advancement that marked the medicine and pharmacy of the twentieth century. Over the years, the technology of the production of NE and total parenteral nutrition (TPN) nanoemulsions or admixtures has undergone constant improvement. Representing the continuation of the previous research, this paper deals with nanoemulsions in a concentration of 20% that were prepared under laboratory conditions. The main emphasis was put on the possibility of detecting the potential presence of large droplets or agglomerates of droplets that could cause fatal effects. In addition, the quality assessment of the TPN admixture containing these nanoemulsions was performed. These results were compared with the results obtained from the TPN admixture prepared from the industrial emulsion (Lipofundin MCT/LCT 20%?). Methods. During the 30-day period of monitoring nanoemulsion physical-chemical characteristics, the volume diameters that define the width of the lipid droplet size distribution were determined using the laser diffraction method. In addition, TPN physical and chemical characteristics were monitored for 72 hours and included: measurements of the mean droplet diameter, the volume diameter, distribution of the droplet size, ie. polydispersity index (PDI), ?-potential, and pH values. Results. Obtained results were in accordance with the literature data related to the quality of parenteral nanoemulsions (values of volume diameters ranged between 50 and 490 nm). TPN admixtures remained stable during the testing period, even in cases when TPN admixtures containing either a newly formed or an industrial nanoemulsion were tested. Conclusion. Characteristics of investigated nanoemulsions do not significantly alter under the ambient temperature storage. If the preparation principles and the component mixing order are followed, TPN admixture possessing satisfactory physical and chemical quality and stability can be obtained.

Effect of storage on antioxidant components of onion (Alliumcepa L.) genotypes

In the present study, thirty different genotypes of onion were compared on the basis of nutraceuticals during storage at ambient temperature. Depending on the storage period, biochemical parameters showed the variations inside the onion bulbs. Quercetin content (0.54 to 1.43 mg g−1 DW) and total antioxidant capacity (TAC) were increased (62.44 to 90.11%) during the storage period, whereas flavonols, anthocyanins and ascorbic acid content decreased at ambient temperature storage. The interactions between genotypes vs biochemical parameters vs TAC did not show any particular trend during the storage as compared in first and last month of storage period. The results can be used for screening of onion genotypes on the basis of nutraceuticals and total antioxidant capacity.

수확 전 aminoethoxyvinylglycine (AVG) 처리가 ‘포모사’ 자두 과실의 상온저장에 따른 과실품질에 미치는 영향

This study was carried out to investigate the effect of a preharvest treatment with aminoethoxyvinylglycine (AVG) on fruit quality during ambient temperature storage of ‘Fomosa’ plum (Prunus salicina). Flesh firmness of the control fruit during storage decreased to less than 2.00 N after 12 days of storage, but AVG treated fruits remained above 4.00 N after 20 days of storage. The amount of ethylene produced in the control fruit began to increase from 12 days after storage and rapidly increased to 90.0 μL/kg/h after 20 days of storage. However, AVG treated fruits showed low ethylene production of 20.0 μL/kg/h after 24 days of storage. The titratable acid (TA) of control fruit decreased from 1.15% at harvest to 0.87% at 20 days after storage, but AVG treated fruits remained high at 1.04-1.08% after 24 days of storage. The redness (a*) of the fruit peel at harvest was not statistically significant but increased in the AVG treated fruits during storage. Therefore, pre-harvest AVG treatment in 'Formosa' plums was effective to maintain the quality of fruits by decreasing the ethylene production and maintaining flesh firmness and TA of fruit during ambient temperature storage.

Evaluation of Post-harvest Losses and Shelf Life of Fresh Mango (Mangifera indica L.) in Eastern Zone of Tanzania

ABSTRACT Post-harvest loss negatively impacts food security, nutrition and economic stability of farmers, exporters, traders and consumers. Experiments were conducted to assess the effects of post-harvest techniques on the shelf life of Apple and Palmer mango cultivars under different storage conditions. Post-harvest losses of these fruit along the supply chain were also evaluated. A two-factors factorial experiment with six replications was used for each cultivar. Post-harvest techniques included dipping of fruit in hexanal solution (0.02% v/v), calcium chloride solution (2% w/v), smoke treatments and untreated fruit. The fruit were then stored at two different storage conditions namely: ambient temperature (28 ± 2°C) and cold storage (18 ± 2°C). Shelf life data was analyzed by using R-software. Mean separation was done by using Tukey Honestly Significant Difference at (p ≤ 0.05). Results showed that the major sites of post-harvest losses were at harvest, transport, wholesale and retail stages of supply chain. Furthermore, post-harvest treatments of fruit with hexanal and calcium chloride significantly increased shelf life and reduced disease incidences compared to untreated control and smoke-treated fruit. Cold storage significantly increased shelf life of mango fruit compared to ambient storage. Therefore, hexanal, calcium chloride and cold storage are recommended to extend fruit shelf life, maintain fruit firmness and to reduce disease incidences in mango fruit.

Ambient temperature storage of tissue samples (bovine) in readily available media during mass fatality incidents

The possibility of using readily available media such as salt and alcohol to preserve tissue samples in non-tropical climates has been previously reported. This present study is a proof of concept trial to investigate the efficacy of salt, alcohol and FTA card for the preservation of soft tissue samples in a tropical hot and humid environment. Using bovine flesh as proxy, salt and commercial liquors such as whiskey and vodka were found to be effective in preserving the tissue samples at ambient temperatures over a 3 month period.

Investigating the Effects of Time and Temperature on the Growth of Escherichia coli O157:H7 and Listeria monocytogenes in Raw Cow's Milk Based on Simulated Consumer Food Handling Practices.

Consumption of raw cow’s milk (RCM) is increasing in popularity in developed countries despite the associated foodborne disease risks. While previous research has focused on consumer motivations for drinking RCM, there is limited research on how consumer handling practices may impact the microbiological safety of RCM. In this study, consumer handling practices associated with transport, storage, and freezing and thawing were simulated to investigate the impact of time and temperature variables on the concentrations of either Escherichia coli O157:H7 or Listeria monocytogenes in RCM. We found that the type of storage during simulated transport had a large (η2 = 0.70) and significant (p < 0.001) effect on both pathogens. The refrigeration temperature also had a large (η2 = 0.43) and significant (p < 0.001) effect on both pathogens during refrigerated storage. The interaction between pathogen species and initial pathogen inoculum level had a large (η2 = 0.20) and significant (p = 0.012) effect on the concentration of the pathogens during ambient temperature storage. We found that freezing and thawing practices did not have a significant effect on the pathogens (p > 0.05). However, we were able to recover L. monocytogenes, but not E. coli O157:H7, from RCM after freezing for 365 days. The results from this study highlight that consumer transport and storage practices can have significant effects on the growth of E. coli O157:H7 and L. monocytogenes in RCM. Consumer food handling practices should be considered when developing public health strategies aimed at reducing the risks of RCM consumption.

Pectin extraction from common fig skin by different methods: The physicochemical, rheological, functional, and structural evaluations

Four extraction methods of hot-water (HWE), ultrasound-assisted (UAE), microwave-assisted (MAE), and ultrasound-microwave assisted (UMAE) were utilized to determine the best technique to extract pectin from the common fig (Ficus carica L.) skin. UMAE (11.71%) significantly showed a more extraction yield than MAE (9.26%), UAE (8.74%), and HWE (6.05%). A significant dose-dependent antioxidant capacity for pectins 1,1-diphenyl-2-picryl-hydrazyl (DPPH), and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulphonicacid) (ABTS) radical scavenging activity was found. The UMAE-pectin with the maximum galacturonic acid content (76.85%) and molecular weight (6.91 × 103 kDa) presented the highest emulsifying activity (61.2–61.3%) and emulsion stability (94.3–95.2%) with a monomodal droplet size distribution at cold and ambient storage temperatures. A non-Newtonian shear-thinning behavior was detected at 1.5–3.0% pectic-solutions. X-ray diffraction (XRD) analysis showed a non-crystalline nature for pectins extracted by UMAE. FTIR spectroscopy and HPLC photodiode array detector revealed that conventional and novel extraction technologies do not change the chemical structure and monosaccharide composition of pectin significantly.

Comparative study of OMNIgene\xae\u2022SPUTUM reagent versus cold-chain for the transportation of sputum samples to GeneXpert\xaeMTB/RIF testing sites in Malawi

BackgroundThe study was conducted in a remote sputum sample collection sites and GeneXpert® MTB/RIF testing centers to detect Mycobacterium tuberculosis in Malawi. The main purpose of the study was to evaluate whether sputum samples stored and transported with OMNIgene®•SPUTUM (OM-S) medium perform comparably to the routine cold-chain stored and transported samples for GeneXpert testing to detect Mycobacterium tuberculosis.MethodsTwo sputum samples from each of 362 tuberculosis suspects were randomly assigned to the OMNIgene treated (OM-S group) or the standard-of-care group (SOC; transported via cold chain). All specimens were tested at regional GeneXpert testing sites using the expectorated (raw) sputum protocol. Demographic, clinical, transport/storage and Xpert data were recorded for each specimen pair. Agreement between the SOC and OM-S groups’ Xpert results was evaluated using Cohen’s kappa analysis.ResultsMean patient age was 42.3 years (range 2–79 years), 77% of patients were female, and 80% were HIV-positive. Mean transport/storage time was 6.7 days (range, 0–29 days). The rates of MTB positivity for the OM-S and SOC groups were comparable (11.8 and 11.2%, respectively), inter-test agreement was “very good” (κ = 0.97), and overall percent agreement was 99%. Two specimen pairs (both mucoid, one 13 days transport, one 1 day transport) had discordant Xpert results.ConclusionOM-S-treated sputum specimens can undergo multi-day ambient-temperature storage as well as transport and yield Xpert results comparable to those of cold-chain-transported samples in Malawi.

Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic

Abstract. Wulandari NF, Yulinery T, Suharna N, Nurhidayat N. 2019. Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic. Nusantara Bioscience 11: 84-88. Black grass jelly [Mesona chinensis (Benth)] is one of the traditional food ingredients that can be used as the encapsulation material. However, syneresis easily occurs so that becomes a problem during storage. This study was conducted to evaluate the effect of type of stabilizers (agar and gum Arabic) and storage temperature (cold/4oC and ambient temperature/37oC) on black grass jelly stability and the viability of encapsulated Lactobacillus plantarum Mar8 in probiotication. The concentrations of stabilizers were 0.5%; 1.0%; 1.5% and 2.0% (w/v). The result showed that the syneresis rate was stable up to 2% of agar concentration at low storage temperature, while gum Arabic in the concentration of &gt;1% resulted in increasing syneresis rate. Ambient temperature storage increased the syneresis rate. This study showed that agar or gum Arabic was supporting the probiotication as good encapsulant. Moreover, it was suitable for stabilizing or gelling agent at 0.5%-1% concentration to produce black grass jelly as RTD.

Unraveling the mysterious failure of Cu/SAPO-34 selective catalytic reduction catalysts

Commercial Cu/SAPO-34 selective catalytic reduction (SCR) catalysts have experienced unexpected and quite perplexing failure. Understanding the causes at an atomic level is vital for the synthesis of more robust Cu/SAPO-34 catalysts. Here we show, via application of model catalysts with homogeneously dispersed isolated Cu ions, that Cu transformations resulting from low-temperature hydrothermal aging and ambient temperature storage can be semi-quantitatively probed with 2-dimensional pulsed electron paramagnetic resonance. Coupled with kinetics, additional material characterizations and DFT simulations, we propose the following catalyst deactivation steps: (1) detachment of Cu(II) ions from cationic positions in the form of Cu(OH)2; (2) irreversible hydrolysis of the SAPO-34 framework forming terminal Al species; and (3) interaction between Cu(OH)2 and terminal Al species forming SCR inactive, Cu-aluminate like species. Especially significant is that these reactions are greatly facilitated by condensed water molecules under wet ambient conditions, causing low temperature failure of the commercial Cu/SAPO-34 catalysts.

A Detailed Optimisation of Solar Photovoltaic/Thermal Systems and its Application.

Abstract There have been various studies and experimental results analysing the operational behaviour of PVT, most of which has been done at steady state or quasi-state. Variable factors can be controlled to optimise the PVT output such as mass flow rate, irradiation falling on the PVT through tracking or incidence angles in a day and fixed factors that depend on the design of the chosen PVT system as well as location parameters such as ambient temperature, wind speed, Transport Fluid used, Difference in Structure, Packing Density, Nominal operating temperature, stagnation temperatures, Fill Factor, Thickness of each layer, Location and Latitude and Heat removal factor (harp or serpentine design). The aim of this research is to validate and predict the dynamic behaviour of PVT systems while accurately describing the factor responsible for the loss of efficiency at any point in time under various weather constraints. A commercial system was considered (Solar Angel PVT system) here and is simulated for an entire year. The system was modelled in MATLAB and solved in implicit RK-4 method. The research question finds out to establish the basis for a standard testing protocol for assessing PV-T performance throughout various differences. It also analyses the long-term dynamic performance of PV/T technology by providing evidential data analysis (solar irradiance, heat and electricity, ambient temperature, operational temperatures, flow rates and thermal storage capacity) while completing an assessment of PVT behaviour with respect to an equivalent PV under different weather conditions. The flow rates, heat removal factor and the location affect the thermal behaviour of the PV/T to a greater extent than nominal temperatures and stagnation temperatures.

Improved control on decay and postharvest quality deterioration of strawberry by microbial antagonists

Strawberry is a fruit of high commerce but it is prone to many postharvest diseases such as gray mold, Rhizopus rot, leather rot and Aspergillus rot. Although various fungicides have been recommended for the management of postharvest diseases of strawberry but due to carcinogenicity and acute residual toxicity, their use is discouraged. Therefore, the postharvest application of antagonistic microorganisms has emerged as an effective strategy to combat decay caused by fungi. Three micro-organisms viz., Debaryomyces hansenii, Bacillus subtilis DTBS-5 and Pseudomonas fluorescens DTPF-3 were used at a concentration of 107 log cfu/ml to control the postharvest diseases of ‘Winter Dawn’ strawberry fruits. Treated fruits were stored under ambient (25±2 oC and 50–55% RH) and low temperature (5±1 oC and 90% RH) storage conditions. Results revealed that among those antagonists, D. hansenii was able to effectively control the postharvest diseases of strawberry and maintain the fruit quality. Minimum decay (20.42%) was observed in Debaryomyces hansenii treated fruit whereas maximum fruit decay was observed in water washed (control) strawberry fruit (26.36%) under ambient conditions. Under ambient storage conditions, the treated fruits sustained till three days whereas at low temperature conditions, the fruit remained acceptable for 10 days. The physio-chemical parameters were well maintained in treated strawberry fruits till the end of storage both under low as well as ambient storage conditions as compared to the control fruit.

Aseptically Filled Tofu (Microorganisms and Viruses): Summary.

Aseptically filled Tofu was necessary to be refrigerated under the previous standards for tofu. Food Safety Commission of Japan (FSCJ) was requested by the Ministry of Health, Labour and Welfare (MHLW) to assess a food safety risk to human health on changing the standards to ambient temperature storage. Clostridium botulinum and Bacillus cereus can be significant hazards. Assuming that manufacturing procedures including sterilizing processes follow the MHLW-indicated condition, under a full hygienic control, C. botulinum and B. cereus would not exist in the final products. Therefore, FSCJ concludes that there are no substantial risks of human health irrespective of the change in the storage standard for aseptically filled Tofu.

Microbiological, physico‐chemical, and shelf life characteristics of land snail (Achantina fulica) subjected to various preservative treatments

AbstractReared and wild land snail (Achantina fulica) samples were subjected to various preservative treatments including potassium aluminium sulfate (PAS, 1% wt/vol), sodium chloride (NaCl, 1% wt/vol) and lime juice filtrate (LJF, 10% vol/vol) and investigated for microbial, physico‐chemical, and shelf life characteristics during ambient temperature storage. Five bacterial genera occurred in wild while three in reared. Total viable counts of 4.15 and 4.60 log10 cfu/g were observed in reared and wild control samples on Day 0 respectively but decreased to 3.72 and 4.08 log10 cfu/g for samples treated with LJF and PAS respectively on Day 3. Changes in pH of samples were marginal. Significant (p &lt; .05) decrease in sensory attributes occurred in all samples and became unacceptable after Day 3 except LJF preserved samples that remained acceptable till Day 9. Thus, LJF as a novel preservative is recommended for shelf life extension of both reared and wild land snails.Practical applicationsThe results of this study indicate the practical method of preserving reared and wild land snail (Achantina fulica) to extend its shelf life using lime juice filtrate which is readily available and storage at ambient temperature (30 ± 2 °C) due to erratic power supply. This approach is to encourage median‐capacity industries and small‐medium enterprises to have access to simple technology especially in developing countries to enhance food security and food safety.

Formation of microsclerotia in three species of Beauveria and storage stability of a prototype granular formulation

ABSTRACTBeauveria bassiana is the only species from the Beauveria genus that has been previously described as forming microsclerotia [Wang, H.-H., Wang, J.-L., Li, Y.-P., Liu, X., Wen, J.-Z., & Lei, Z.-R. (2011). Liquid culturing of microsclerotia of Beauveria bassiana, an entomopathogenic fungus to control western flower thrip, Frankliniella occidentalis in Journal of Applied Entomology, 48(3), 588–595]. Microsclerotia (MS) are compact, melanised aggregates that have been recognised in plant pathogenic fungi as overwintering structures. MS were successfully produced in shake flask cultures from three different Beauveria species (B. bassiana, B. brogniartii and B. pseudobassiana) using liquid media containing a low carbon to nitrogen ratio and replacing glucose with a complex carbon source. Maximum MS yield after 10 days fermentation was 8.46 × 103 MS/mL obtained with B. pseudobassiana AgR-F704, a New Zealand fungus isolated from the African black beetle (Heteronychus arator F.). Using this isolate, MS were produced using two C:N compositions, formulated with diatomaceous earth and air dried and monitored for germination and storage stability. Germination of MS granules varied with C:N ratio and storage temperature. MS produced using a higher carbon concentration maintained 100% germination after six months of storage at 4°C, but when stored at 20°C, the germination rate was reduced to 68%. In contrast, MS produced using a lower carbon concentration showed reduced germination (0 to 18%) after storage for more than two months at either temperature and had lost viability completely after six months. Conidia production from surviving MS was estimated at 109 conidia/g of granules. Results demonstrated that Beauveria species are able to form MS in submerged culture and those produced in the relatively higher carbon medium were capable of surviving under low moisture, ambient temperature storage and are able to produce conidia after germination; all of these attributes suggest that MS can be incorporated into granules as a new sustained release strategy to control soil-dwelling insects.

Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage

Abstract A study assessed combined pressure-thermal treatment effect on quality attributes of selected acidified vegetables (banana pepper, red beets and green asparagus) over 30 days storage at 25 °C. Vegetables were acidified by suspending them in pickling liquid either through thermal blanching or 8 h storage at ambient temperature. Subsequently, samples were pressure treated in a pilot scale high pressure processor at 600 MPa, 45° or 65 °C for 5 min and stored at ambient temperature for 30 days. Quality analyses included texture, enzyme activity, color, pH and °Brix. Processed products remained stable during storage (pH Industrial relevance The research documented the quality changes in selected acidified vegetable pickles subjected to various pressure-thermal treatments. By reducing thermal impact, high pressure treatment in combination with modest heat can help preserve quality attributes of acidified vegetable pickles with the extended shelf life. The knowledge from this study could help the food processors in deciding relevance of high pressure processing for industrial manufacturing of acidified low-acid shelf-stable vegetable matrices.

Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

This study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. The relaxation time T21, and T22 showed a positive correlation with noodle quality.