Days Of Cold Storage Research Articles

A QTL on chromosome 17 identified by Genome-Wide Association Mapping controls postharvest cold tolerance of Cucurbita pepo L.

The worldwide cultivated Cucurbita pepo L. is one of the most diverse species in the plant kingdom. In this study, chilling tolerance over a wide range of cultivars was characterized to discover the allelic variants to improving the postharvest quality of the immature fruit during cold storage. For this purpose, fruits from 126 accessions of worldwide origin have been evaluated for weight loss and chilling injury after 3, 7 and 14 days of cold storage, classifying them into tolerant, partially tolerant, and sensitive accessions. To verify this classification, antioxidant capacity and lipid peroxidation (MDA) of contrasting accessions (tolerant vs. sensitive) were assessed. The antioxidant capacity significantly decreased during cold storage in the sensitive accessions, while it was maintained in tolerant accessions. Additionally, the sensitive accessions presented a higher accumulation of MDA during this period. Finally, a GWAS analysis using GBS data available in CuGenDBv2, combined with weight loss percentage data, led to the identification of a candidate QTL located on chromosome 17 that regulates postharvest cold tolerance in zucchini. The region contains four SNPs whose alternative alleles were significantly associated with lower weight loss percentage and chilling injury indices during cold storage. Two SNPs are located in the 3' UTR region of the gene CpERS1, a gene involved in ethylene perception. The other two SNPs generate missense mutations in the coding region of a Pectin methyl esterase inhibitor gene (CpPMI). The role of this QTL and these variants in chilling tolerance is discussed.

Surface Metabolite Amino Acids and Collagen Profiling in Refrigerated Tilapia Fish (Oreochromis niloticus): Implications for Identification and Quality Assessment

Nile tilapia (Oreochromis niloticus) by-products, including the scales, skin, and mucus, are rich sources of protein with a balanced amino acid profile and high collagen content. Cold storage at 4 ℃ is commonly used to maintain the freshness of tilapia fish in retail settings. This study aims to investigate the changes in surface metabolites and collagen content in tilapia fish during cold storage at 4 ℃. Fresh tilapia fish was stored at 4 ℃ for 7 days to monitor physicochemical and metabolite changes. Fish collagen content was extracted using acetic acid and pepsin, pH values were measured using a calibrated pH meter, protein content was determined via the Bradford method, and creatine and phenylalanine levels were assessed using High-Performance Liquid Chromatography (HPLC). Analysis was conducted on days 0, 3, and 7 of cold storage. Significant reductions (p<0.05) in collagen content from fish scales were observed on the 3rd day of storage, declining from 72.60 ± 12.40% to 30.17 ± 17.62%. pH levels of fish scales and mucus showed a slight alkaline shift, while the skin turned acidic due to bacterial and enzymatic activities. Protein content in the scales, skin, and mucus showed a substantial loss exceeding 50% after 7 days of cold storage. Changes in creatine and phenylalanine concentrations in the mucus further indicated a decline in tilapia fish freshness due to biochemical reactions post-mortem, compromising overall quality. In conclusion, the duration of cold storage significantly affects the composition of tilapia fish scales, skin, and mucus, with a 7-day storage period identified as a suitable freshness indicator in compliance with FDA guidelines permitting fresh fish to be stored at 4 °C for up to two days.

Postharvest application of sodium nitroprusside improves the quality of ‘Umran’ ber fruit under cold storage conditions by regulating enzyme activities

ABSTRACT Ber fruit is highly perishable, with a storage life of only 3–5 days under ambient conditions, which makes it difficult to transport the fruit even to domestic markets. An experiment was conducted to study the effect of postharvest treatment with sodium nitroprusside (50, 100 and 150 µM) on the storage life, quality attributes, bioactive composition and antioxidant enzyme contents of ‘Umran’ ber fruit. The treated fruit were stored for 28 days to investigate the effects of sodium nitroprusside after 7 days of cold storage at 7.5°C and 90–95% RH. It was found that fruit treated with 100 μM sodium nitroprusside experienced lower fruit weight loss and spoilage, maintained fruit firmness, and had a higher sensory quality, phenolic content, carotenoid content, soluble solids content, sugar content, ascorbic acid and antioxidant activity than the control. Furthermore, the activities of the cell wall degrading enzymes polygalacturonase, polyphenol oxidase, pectin methyl esterase and catalase were lower, while the activities of superoxide dismutase and peroxidase enzymes were higher in the treated fruit. Therefore, treatment with 100 μM sodium nitroprusside shows high potential for improving the storage life and maintaining the quality attributes of ber fruit for up to 21 days under cold storage.

Fortification of yogurt with cloves extract: Quality characteristics, sensory attributes, and antioxidant evaluation

The purpose of the current study was to evaluate the impact of different concentrations of clove extract (CE: 0%, 0.5%, 1.0%, and 2.0%) on the viscoelasticity, viscosity, syneresis, texture, sensory quality, and antioxidant properties of set yogurt up to 21 days in cold storage. The addition of CE enlarged the total suspended solids (TSS) and mineral contents while reducing whey separation. On the other hand, CE existence dropped the consistency index (k) and elastic modulus (G’) of yogurt gels and further lessening was observed with prolonged storage period. Moreover, the textural firmness remained unaffected whereas gels that are more cohesive were attained with integration of CE. Similarly, total phenolics and free radical scavenging activity increased significantly (p < 0.05) by CE supplementation, and amplified lipid oxidation was observed with increased storage time. Addition of CE lowered the lightness (L*) index and manipulated the organoleptic properties whereas the sample with 1% CE showed improvement in texture and flavor; however, the overall acceptability reduced for samples with higher concentration of CE.

Association of SO2-Generating Pads before Packaging and during Cold Storage to Extend the Conservation of 'Italia' Table Grapes.

The SO2-generating pads contain different concentrations of sodium metabisulfite, which absorbs water from the grapes' transpiration, releasing SO2 gas, and there are slow-(SlowSO2) and dual (DualSO2)-releasing pads (fast release in the first 48 h and slow for up to 60 days). The ultra-fast SO2-generating pad (FieldSO2) releases the SO2 quickly for up to 6 h, and it was designed to be used soon after the harvest and until the grapes' packaging. The goal was to study the effect of FieldSO2 associated with SlowSO2 and DualSO2 pads on gray mold incidence and physicochemical and appearance characteristics of 'Italia' table grapes. Grapes were harvested from a commercial vineyard in Parana, Brazil, in 2020 and 2021, and packaged in cardboard boxes, and the treatments were as follows: control (without SO2-generating pads); FieldSO2 + SlowSO2; and FieldSO2 + DualSO2. After 30, 45, 60, 75, and 90 days of cold storage (1 ± 1 °C), the grapes were assessed for gray mold incidence, mass loss, shattered berries, stem browning, and filamentous fungi on the surface. The use of FieldSO2 associated with SO2-generating pads is effective in controlling gray mold on 'Italia' table grapes, especially the treatment FieldSO2 + DualSO2, which provides the lowest incidence of the disease up to 90 days of cold storage, while the combination with SlowSO2 results in intermediate efficacy. Treatments combining these SO2-generating pads extend the postharvest shelf life of 'Italia' grapes, with few shattered berries, low mass loss and freshness of the rachis without impairing the bunch's appearance.

Enzymatically Pre-treated Cordyceps militaris Mushroom Extracts Influences Spent Hen Chicken Meat Stability during Cold Storage

Abstract Evaluations were conducted on storage stability of old laying hen chicken breast following treatment using Cordyceps militaris (CM) mushroom extracts and hydrolyzed CM mushroom extract produced with a bromelain eznyme from pineapple stem. A total of Forty-two spent hen breast samples that had their fat removed were subjected to each of the four treatments: (1) no addition as a negative control (NC); (2) Butylated hydroxytoluene (BHT) as positive control; (3) CM extract solution (CME); and (4) hydrolyzed mushroom extract prepared with the bromelain enzyme (STB). The pH value of all treatment groups maintained a significantly lower level across storage days, except treatment with STB resulted in an acceptable (6.09) pH value up to 9 days of cold storage. Subsequently, breast samples treated with STB (41.23%) possessed the highest antioxidant activity, followed by CME (32.17%), BHT (32.97%), and NC (6.11%) after the initial storage day. These results displayed a limited effect from treatment using enzymolyzed CM on meat’s instrumental surface color. This study recommended that immersing breast meat into hydrolyzed CM mushroom prior application using (STB) could be a robust alternative for improvement of spent hen breast meat during storage.

Alfalfa sprout flour: A promising ingredient to improve probiotic survival and antioxidant activity in mint-flavored stirred yogurt

This study examined the impact of alfalfa sprout flour (ASF) on the pH, titratable acidity (TA), syneresis, water-holding capacity (WHC), color attributes, antioxidant potential, survival of Lactobacillus acidophilus LA-5, and sensory properties of mint-flavored stirred yogurt over 24 days of cold storage. Four probiotic yogurt batches were prepared, namely plain probiotic yogurt (PPY), mint-flavored probiotic yogurt (MFPY), and MFPY with 0.5 and 1% w/w of ASF (MFPY-ASF-0.5%, and MFPY-ASF-1%). Yogurt with added ASF exhibited the highest increase in TA (18.80-24.40%) and a decrease in pH (0.18). L. acidophilus maintained the highest survival rate (7.3-7.43 Log CFU/g) in MFPY-ASF-1% yogurt between days 8 to 24 of storage, exceeding the minimum count recommended for the therapeutic effects of probiotics. PPY and MFPY demonstrated significantly lower WHC and higher syneresis values compared to MFPY-ASF-0.5% and MFPY-ASF-1% (P < 0.05). The addition of mint and ASF remarkably decreased lightness (L*) and increased yellowness (b*) and greenness (-a*) values of samples compared to PPY. All flavored samples exhibited a gradual decrease in b* and -a* values, alongside an increase in L* values, during storage. ASF-enriched yogurts showed high total phenol content, total flavonoid content, and antioxidant activity. Although an increase in ASF levels resulted in a reduction in consumer preferences for odor and flavor, all samples received satisfactory overall acceptability scores (3.05-4.30) at the end of storage. In conclusion, the inclusion of ASF at the 1% level presents a promising opportunity for producing value-added yogurt with enhanced probiotic survival, antioxidant activity, and favorable technological properties.

Controlling the quality of Patinopecten yessoensis from the perspective of the ultrasound and ferulic acid influences.

In this study, the effects of ultrasound combined with ferulic acid (FA) on the quality of the Yesso scallop (Patinopecten yessoensis) adductor muscles (SAM) during refrigerated storage were investigated. The results demonstrated that the combined treatment with 350W ultrasound and FA (UFA) significantly delayed enzyme activities and microbial growth in SAM tissues compared to FA treatment alone. After 6 days of cold storage, samples treated with UFA exhibited higher hardness (2850g), lower thiobarbituric acid reactive substances (TBARS=9.35 MDA mg/g SAM), and lower total volatile basic nitrogen (TVB-N=19.75mg/100g SAM) values compared to control and FA-treated samples. Consequently, UFA treatment prolonged the shelf life of SAM by 3 days during storage at 4°C. Based on scanning electron microscopy and low-field nuclear magnetic resonance data, these findings are attributed to UFA treatment not only reducing the degradation of SAM tissue network structure but also minimizing water loss. PRACTICAL APPLICATION: Scallop adductor muscle (SAM) is commonly considered a delicacy owing to its unique mouthfeel and delicious taste. However, owing to its high moisture content and high levels of various nutrients, SAM has a short shelf life. In this work, a combination of ultrasound with ferulic acid (UFA) has been found to have effective preservation effects on SAM during refrigerated storage. Our study findings pave the way for a potential approach to maintain scallop quality during processing and storage. Moreover, our study also provides some theoretical basis for using and promoting these technologies in aquatic products.

Study of the qualitative and sensory properties of yogurt manufactured by adding medicinal and aromatic plant ex-tract(mint)

This research aimed to study yogurt, to which an aqueous extract of the medicinal and aromatic plant (mint) was added to manufacture a new dairy product to improve and treat many different digestive system problems. They were using the lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus). The yogurt product was manufactured by adding an aqueous extract of mint with three concentrations of (1%), (2.5%), and (4%) (v/v) mint, and they were represented by N1, N2, and N3 treatments, respectively, as well as the control (C) treatment in which the yogurt was prepared without any addition. The treatments were stored for 21 days at (5±1)°C. The physicochemical and rheological properties were studied, which included measurement (pH, total acidity, viscosity, syneresis, and hardness), microbiological tests, as well as sensory evaluation on the first day of manufacture and after 7, 14, and 21 days of cold storage. The results showed no significant differences in the values of pH and total acidity, While significant differences were found in the values of syneresis, viscosity, and hardness. It was also observed that the numbers of starter bacteria varied for all treatments immediately after manufacturing, but during storage, a gradual decrease in their numbers was observed for all treatments, and the N3 treatment recorded the highest numbers of starter bacteria compared to the other treatments. Also, the results showed superiority of N2 and N3 treatments in the sensory evaluation of flavor, taste, texture and general acceptance.

Microbial and Quality Attributes of Beef Steaks under High-CO2 Packaging: Emitter Pads versus Gas Flushing.

Over 21 days of cold storage, the quality and microbial composition of beef steaks in response to different high-CO2 packaging conditions achieved by flushing gas mixtures or embedding gas emitters into the packages were studied. The results revealed that the high levels of CO2, achieved by either the gas flushing or the CO2 emitter pads, effectively controlled the number of aerobic counts. The headspace CO2 increased quickly in response to using the CO2 emitter pads, and the meat samples presented different pH levels and surface color (a* and b*) values compared to the samples packaged with the gas flushing technique. Excessive accumulation of gas in the packages that contained CO2 emitters resulted in package swelling and higher levels of drip loss. The longest overall quality and attractive red color of the meat samples were observed when the packages were initially flushed with the headspace gas mixture containing high levels of oxygen. Overall, using CO2 emitters for meat packaging can be suggested when a topfilm with proper permeability to O2 and CO2 gases is used to regulate the internal CO2/O2 and gas/product ratios.

The preservative effect of the black rice's cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties

SummaryThis work aimed to determine the total anthocyanin and phenolic contents and antioxidant capacity of extracts of the black rice's cold, hot and ultrasonic‐assisted extracts and their preservative effect on the storage quality of beef patties. The three extracts exhibited high anthocyanin, phenolic content and antioxidant capacity, and they were used in beef patties at five treatments (negative control without extract, positive control with 0.01% butylated hydroxytoluene (BHT), 7.5% cold extract, 7.5% hot extract and 7.5% ultrasound‐assisted extract). Raw and cooked beef patties were tested at 0, 3, 6, 9 and 12 days of cold storage in aerobically packaged polyethylene containers regarding pH, oxidative stability, antioxidant capacity and microbial quality. While adding black rice extracts did not influence the proximate composition of raw samples (P &gt; 0.05), it slowed down the pH and lipid oxidation during storage and provided pH and thiobarbituric acid reactive substances (TBARS) stability in all final products. The BHT and treatments with extract indicated a higher 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) value than the negative control. Also, the incorporation of black rice extracts slightly retarded bacterial growth. These results suggest that the black rice extracts at 7.5% can be used effectively to protect beef patties from microbial spoilage and oxidation during cold storage for 12 days.

Improved post‐harvest preservation effects of mushroom (Agaricus bisporus) using bacterial cellulose nanocrystals‐gelatin/cinnamon essential oil emulsion coatings

SummaryThis work investigated the effect of bacterial cellulose nanocrystals (BCNCs)‐gelatin (GelA)/cinnamon essential oil (CEO) emulsion coatings (BCNCs‐GelA/CEO) on the shelf‐life extension of button mushrooms (Agaricus bisporus). CEO loadings between 1200 and 2400 μL/L were used in the coatings applied on the mushrooms' surface. The overall quality of coated mushrooms was monitored over 15 days of cold storage (4 ± 0.5 °C). Regardless of the storage time, using the highest amount of CEO within the coating formulation minimised the impact on tested parameters (weight loss, firmness, percentage of opened caps, total soluble solids, content of ascorbic acid and soluble protein, PPO/POD enzymatic activity) as compared to control samples. Interestingly, a linear relationship (R2 = 0.96 on average) between CEO concentration and the respiration rate of coated mushrooms was disclosed. Overall, this study pinpointed the capability of BCNCs‐GelA/CEO coatings to delay the aging process of button mushrooms under cold storage. Our findings could be applied to address the issue of food losses, highlighting the positive role of coating technology in enhancing the efficiency of the early stages of the food supply chain, especially in the case of button mushrooms. However, an assessment of the impact of the concentration of other coating components (BCNC and fish gelatin) on the shelf‐life extension of button mushrooms, as well as an evaluation of the coating's effectiveness in prolonging the shelf‐life of other food items, particularly non‐respiring products, is necessary to widespread the applicability of the proposed technology.

Changes in quality attributes of coconut water treated with UV-radiation and nisin during cold storage: Kinetics modelling and shelf-life prediction

Exploring the innovative combination of UV radiation and nisin treatment for enhancing the shelf life and quality of coconut water (CW) offers promising avenues for sustainable beverage processing. This study investigated the effects of UV radiation, nisin, and their combined treatments on the physical and microbiological attributes of coconut water during 20 days of refrigerated storage. The study also aimed to develop mathematical models for tracking changes in coconut water's quality parameters during refrigerated storage and determining its shelf life by integrating quality and microbial metrics. The results revealed that the cold storage period has significant impacts on the physical and microbiological characteristics of coconut water. The combination of UV radiation and nisin resulted in microbiologically stable coconut water, with populations remaining below 106 CFU/mL, for up to 20 days of cold storage. Moreover, a decline in pH over time, particularly in UV and nisin-treated samples, indicated increased acidity by only 15%. Colour analysis showed shifts towards darker and redder hues, accompanied by increases in a*-values. Conversely, b*-values increased in most samples, except for pasteurized coconut water. Additionally, a consistent decrease in antioxidant activity, total phenolic compound, and total flavonoid content was observed in the samples treated with the combination of UV radiation and nisin during storage period, with averages of 50%, 18%, and 20%, respectively. The zero-order model accurately represented most coconut water's properties, exhibiting R2 value of ≥0.85, and the derived reaction rate constants used to predict shelf life. Integration of UV and nisin treatment significantly extended the projected shelf life of coconut water compared to control (untreated CW sample) and individual treatments except thermal treatment, with shelf-life extensions of up to 19.5 days, highlighting the potential of this combination to enhance coconut water's shelf life while maintaining its safety.

Low Calcium-High Magnesium Krebs-Henseleit Solution Combined with Adenosine and Lidocaine Improved Rat Aortic Function and Structure Following Cold Preservation.

Background and objectives: The main problem of vascular preservation is the maintenance of vessel graft quality and function following extended storage. Conventional preservation solutions such as histidine-tryptophan-ketoglutarate (HTK) solution, Phosphate-Buffer Solution (PBS), or sodium chloride 0.9% has been shown to be inadequate in preserving vascular physiological function after 3 days of cold storage. This study aimed to evaluate whether adenosine and lidocaine (AL) in a modified Krebs-Henseleit (KH) solution can preserve the function and histological structure of rat aortic rings after 6 days. Materials and Methods: Thirty-five aortic rings from male Wistar rats (200-300 g) were harvested and immediately immersed in one of the assigned cold preservation solutions: standard KH, modified KH (mod KH) with lower calcium (Ca2+) and higher magnesium content (Mg2+) with or without adenosine and lidocaine (mod KH-AL), and modified KH with AL, insulin, and melatonin (Mod KH-ALMI). The contraction and relaxation function of the aortic rings were examined using an isometric force transducer after 6 days of cold preservation. Hematoxylin and eosin staining were used to analyze the rings' histological structure. Results: Vascular contraction and relaxation functions were severely affected after a 6-day cold storage period in standard KH. Modifying the KH solution by reducing the Ca2+ and increasing the Mg2+ levels greatly recovered the vessel functions. The addition of AL or ALMI to the modified KH did not further recover vascular contractility. However, only the addition of AL to the modified KH increased the ACh-induced relaxation at 6 days when compared to the conventional KH, suggesting that endothelium preservation is improved. From histological analysis, it was found that the addition of AL but not ALMI further improved the endothelial lining and the structure of the elastic membrane layers of the preserved vessels after 6 days of cold preservation. Conclusions: The addition of AL to low calcium-high magnesium KH solution significantly enhanced endothelial preservation and improved endothelial-induced relaxation of preserved vessels after 6 days of cold storage.

Impact of harvest time on cold storage performance in Kiwifruit

In the present study the fruits of the cultivar 'Hayward' kiwifruit were harvested at a total soluble solid content of 5–6 % (Harvest I, H1), 6.1–7.0 % (Harvest II, H2), 7.1–8.0 % (Harvest III, H3) and 8.1–9.0 % (Harvest IV, H4) and stored at 0±1°C temperature and 85–90 % relative humidity (RH) conditions for 6 months. Changes in fruit flesh color, flesh firmness, soluble solids content (%), titratable acidity (TA), individual sugars (sucrose, glucose, fructose), ascorbic acid content, antioxidant activity (DPPH, FRAP), total phenolic content, weight loss and marketable fruit were observed at one month intervals. In kiwifruits, an increase was observed in health benefit compounds such as ascorbic acid and total phenolic content, antioxidant capacity by progressing of harvest times. However, early (H1) and late (H4) harvest times led to faster loss in fruit firmness, significant loss in titratable acidity and soluble solid content, higher weight loss rates in fruit. The results show that the second and third harvest times, when the soluble solids content of the fruit is 6.1–7.0 % (H2) and 7.1–8.0 %(H3), seem to be optimum in terms of quality preservation for 'Hayward' kiwis grown in the Black Sea Coast and provides health benefits with a higher marketable fruit rate after 180 days of cold storage. Finally, there was a positive correlation between SCC and sucrose, glucose, fructose. There was a negative relationship between fruit SSC and flesh firmness, TA, L*, C*, h° after 6 months of storage. And also there was a negative correlation between weight loss and marketable product quantity, fruit flesh firmness.

Enhancement of bioactive compounds and nutritional quality of pomegranate arils during storage by ultrasound pretreatment

We investigated the efficacy of different ultrasound pretreatments on the physicochemical attributes and decay of pomegranate arils during cold storage. Arils were treated using an ultrasonic processor with an intensity of 45 kHz at different temperatures (4, 20, and 30°C) and times (5 and 10 min). The results indicated that with an increase in temperature and duration of ultrasound (US), most physicochemical traits of arils preserved better than control. However, appearance quality was higher in lower temperature and duration treatments. US treatment, at 30°C for 5 and 10 min resulted in the lowest percentage of weight loss (0.71%) and decay (9.66%), respectively. The lowest bacterial (0.39 log CFU/g) and yeast and mold (0.56 log CFU/g) counts were recorded in US-treated arils at 30°C for 5 and 10 min after 7 days of cold storage. The highest titratable acidity (1.80%) and antioxidant capacity (70.66%) found at 5 min under 20°C and 10 min under 30°C, respectively. The highest phenolic content (129.1 mg 100g−1 F.W.), anthocyanin content (151.76 mg 100g−1 F.W.), and desirable taste (4.66), were obtained at 30°C for 10 min treatment. The results indicated the potential of US pretreatment to maintain quality and sensory characteristics and reduce the decay of pomegranate arils.

The Influence of High Hydrostatic Pressure on Selected Quality Features of Cold-Storage Pork Semimembranosus Muscle.

The primary objective of this investigation was to assess the influence of high hydrostatic pressure (HHP) and the duration of cold storage on the physicochemical, technological, and sensory attributes as well as the nutritional composition and shelf life of meat. The experimental framework involved utilizing samples derived from the semimembranosus muscle of pork. Each muscle obtained from the same carcass was segmented into six distinct parts, with three designated as control specimens (K) and the remaining subjected to vacuum packaging and subsequent exposure to high hydrostatic pressure (200 MPa at 20 °C for 30 min). Comprehensive laboratory analyses of the meat were conducted at 1, 7, and 10 days post slaughter. The meat was cold-stored at +3 ± 0.5 °C. The findings of the study elucidated that the application of high hydrostatic pressure exhibited a favorable impact on the extension of the raw meat's shelf life. The tests showed a significant (p < 0.05) decrease in the total number of microorganisms compared to the control sample after 7 (K: 4.09 × 105, HHP: 2.88 × 105 CFU/g) and 10 (K: 7.40 × 105, HHP: 2.42 × 105 CFU/g) days of cold storage. It was also found that using HHP increased the pH value after 1 (K: 5.54, HHP: 5.77) and 7 (K: 5.60, HHP: 5.87) days of storage.

The Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Substitution

Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions. This study aimed to determine the effect of packaging type and storage time during 20 days of cold storage on the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. The research design consisted of two factors, the first factor was packaging type (nylon/polyethylene (PE), nylon-polyethylene (PE)/polyamide (PA), and polyethylene (PE)/polyamide (PA)) and the second factor was storage time (0 day, 5 days, 10 days, 15 days, and 20 days). The results showed that the packaging type and storage time significantly affected the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. In conclusion, PE/PA was more effective in maintaining the quality characteristic of chicken nuggets with jack bean tempeh flour substitution on the 20th day of storage based on pH of 6.43, cooking loss of 9.85%, moisture content of 39.46%, protein content of 24.51%, and TPC of 5.36 log cfu/g. Meanwhile, the result of the sensory evaluation showed that scores for attributes were color 3.63, taste 3.5, texture 3.29, and overall 3.53 (like slightly) on the 20th day of storage.

Different coating application methods: Zein-based edible coating containing Heracleum persicum essential oil for shelf-life enhancement of whey-less cheese.

In this research, the efficiency of brushing (Br), dipping (Di), spraying (S), and enrobing (En) methods was compared in three concentrations of 10%, 15%, and 20% of corn zein (Z) edible coating containing 0.5% of Heracleum persicum essential oil (HEO) in the shelf-life improvement of whey-less cheese during 56 days of cold storage. The results of the photography and colorimetric (L*, a*, and b* parameters) of the samples showed that the En method in 20% of Z created a uniform, brilliant, and attractive surface on the cheese pieces compared to the other groups during the storage period, and the S, Br, and Di methods were in the next categories, respectively. The findings of the texture analysis of the samples showed that all of the treatments significantly (p ≤ .05) preserved the hardness of the cheese samples compared to the control group, and the En method containing Z 20% and HEO was the most effective treatment in preventing the hardness loss of the samples during the 56-day storage period. In all treatments, the growth of aerobic mesophilic bacteria, psychrotrophic bacteria, enterobacteriaceae, molds, and yeasts was significantly (p ≤ .05) reduced in comparison with the control sample, and the En method containing HEO and Z 20% was the most efficient in preventing the microbial growth. The rate of moisture loss, fat oxidation, and pH values of the studied samples significantly (p ≤ .05) decreased in the coated treatments containing a higher concentration of Z and HEO compared with other treatments during the storage period. According to the findings of this study, it can be concluded that the En technique containing Z20% and HEO0.5% was the most effective treatment in the shelf-life improvement of whey-less cheese during 56 days of the refrigerated storage period, and the S, Br, and Di methods were in the next ranks, respectively.

Exogenous melatonin delays oxidative browning in litchi during cold storage by regulating biochemical attributes and gene expression.

Oxidative damage leading to loss of nutritional quality and pericarp discoloration of harvested litchi fruits drastically limits consumer acceptance and marketability. In the present investigation, the impact of postharvest melatonin application at different concentrations, i.e., 0.1 mM, 0.25 mM, and 0.5 mM, on fruit quality and shelf life of litchi fruits under cold storage conditions was studied. The results revealed the positive effect of melatonin application at all concentrations on fruit quality and shelf life. However, treatment with 0.5 mM concentration of melatonin resulted in minimum weight loss, decay loss, pericarp discoloration, and also retained higher levels of TSS, acidity, total sugar, ascorbic acid, anthocyanin, antioxidant, and phenolics content during cold storage. Melatonin administration also restricted the enzymatic activity of the polyphenol oxidase (PPO) and peroxidase (POD) enzymes in the fruit pericarp and maintained freshness of the fruits up to 30 days in cold storage. At the molecular level, a similar reduction in the expression of browning-associated genes, LcPPO, LcPOD, and Laccase, was detected in preserved litchi fruits treated with melatonin. Anthocyanin biosynthetic genes, LcUFGT and LcDFR, on the other hand showed enhanced expression in melatonin treated fruits compared to untreated fruits. Melatonin, owing to its antioxidant properties, when applied to harvested litchi fruits retained taste, nutritional quality and red color pericarp up till 30 days in cold storage.