Days Of Cold Storage Research Articles

A transcriptomic study of ‘Granny Smith’ apple fruit response to x-ray irradiation using RNA-Seq

Apple (Malus domestica) is a highly valuable fruit that is produced in significant amounts by ten countries and is exported worldwide. Phytosanitary treatment of apples is necessary to limit the spread of destructive pests. Ionizing irradiation is a highly effective non-thermal phytosanitary treatment that is gaining popularity worldwide, as it is an environmentally friendly and chemical-free technique of pest and pathogen control. Irradiation does, however, impact the physiology of the fruit and elicit radiation-induced oxidative stress. This work investigated the transcriptome responses of ‘Granny Smith’ apples subjected to 310 Gy x-ray irradiation after seven days at room temperature (RT) and after 90 days of cold storage, followed by seven days at RT. Extensive transcriptome changes were observed in response to treatment and storage. Early fruit responses included upregulation of pathways involved in cell and DNA repair mechanisms. Drastic shifts in hormone signaling pathways were also observed, as evidenced by the downregulation of auxin and ethylene pathways and the upregulation of salicylic acid and abscisic acid pathways in response to x-ray treatment. Genes encoding various reactive oxygen species scavenging and detoxifying enzymes were upregulated in response to the radiation-induced oxidative stress. The differentially expressed genes identified in this work represent the first comprehensive analysis of apple fruit responses to the commercially used dose of x-ray irradiation. These results will be useful in optimizing future irradiation treatments to minimize post-harvest physiological disorders in apples and preserve quality.

Could an Early Treatment with GA and BA Impact Prolonged Cold Storage and Shelf Life of Apricot?

Application of plant growth regulators (PGRs) in apricot orchards is a common practice with a goal of improving yield and/or quality of fruits at harvest. However, the question of whether such treatment alters postharvest properties is seldom answered. The effects of an early application of PGRs on postharvest changes on apricots were investigated on cultivar NS-4, grown on Myrobalan rootstock with blackthorn interstock in a 5-year-old orchard. PGR treatments included 50 and 100 ppm of benzyladenine (BA) and 200 ppm of gibberellic acid (GA3), which were applied when the green ovary was surrounded by dying a sepal crown, at the stage where sepals beginning to fall. Apricots at the stage of commercial ripeness were used for the postharvest experiments. Analysis was performed at harvest, after 21 days of cold storage (at 1 ± 1 °C and 80 ± 10% RH), and after 3 days of shelf life (24 ± 2 °C). At harvest, significant differences were observed between treated and untreated fruits regarding flesh firmness, color, ethylene production and respiration rate, flavonoid, carotenoid and citric acid content, while application of BA100 changed TA and TSS. Prolonged cold storage reduced the initial differences in firmness, respiration rate, flavonoid and carotenoid contents, but new differences in fructose, malic and succinic acid contents began to appear. Shelf life reduced the difference in citric acid, but differences in TA, TSS, phenol and flavonoid content appeared. There is no difference in the sensory properties of treated and non-treated fruit after cold storage and shelf life.

Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage

A growing demand for 3D food printing urges the investigation of ready-to-print ink formulation. Development of these ink has become a great challenge as the properties of 3D printing ink change with storage. Therefore, we aimed to investigate the effect of pectin on the 3D printability of potato starch gel during cold storage. The study employed three concentrations of pectin [1, 1.5, and 2% (w/v)] with 15% (w/v) of potato starch to study 3D printability after storage at 4 °C for 7 and 14 days. The microstructure, syneresis, and rheological and textural properties of the pectin-added potato starch gels were measured against the control (potato starch gel without pectin). Pectin-added potato starch gel exhibited an excellent printing performance even after 14 days of cold storage. Among the three concentrations of pectin, the 2% pectin-added gel showed the highest printing fidelity after storage at 4 °C for 0 (97.12 ± 0.39%), 7 (91.45 ± 1.06%) and 14 days (91.11 ± 3.54%) compared to the control. Hardness and gumminess of the pectin-added starch gel decreased during cold storage. Microstructure and FTIR spectra of the control gel were significantly different from those of the pectin-added gels, owing to a higher degree of retrogradation of the control ink. These results suggest pectin is a promising additive for improving the 3D printability of potato starch gel during cold storage.

Improving the sensory and rheological properties of yogurt using aqueous extract of basil (Ocimum basilicum L.)

This study aims to produce a therapeutic milk product (yogurt) to improve and treat many different digestive problems, using the lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) supplemented with aqueous extract of the plant (basil) with three concentrations of 1%, 3% and 5% [v/v] basil, they were represented by R1, R2 and R3 treatments respectively, as well as the control [C] treatment in which the yogurt was made without any addition. The treatments were stored for 21 days at [5±1] °C. The physicochemical properties were studied, which included measurement [pH, total acidity, syneresis, viscosity, and hardness] and microbiological examinations, as well as sensory evaluation on the first day of manufacture and after 7, 14 and 21 days of cold storage. The results showed that there were no significant differences in pH values immediately after manufacturing for all treatments. As for the percentage of total acidity (TTA), it was close to immediately after manufacturing for all the different yogurt treatments, while during storage, a clear increase in their values was observed for all transactions. Results showed a significant difference in syneresis, viscosity and hardness immediately after manufacturing and during cold storage for all treatments. R1 and R2 treatments improved the viscosity, hardness and syneresis of yogurt. The R2 and R3 treatments recorded the highest numbers of starter bacteria compared to the other treatments. Also, the results showed that the superiority of R2 treatment in the sensory evaluation of the characteristics of taste, flavor, texture and general acceptance.

Improvement in the storage quality of fresh salmon (Salmo salar) using a powerful composite film of rice protein hydrolysates and chitosan

To extend the shelf life of fresh salmon fillets, this study evaluated the effects of rice protein hydrolysate/chitosan (RPH/CS) composite films on the storage quality of fresh salmon. Polyethylene (PE), polypropylene (PP) and RPH/CS composite films were used to pack the fresh salmons. The effects of packaging materials on the oxidation index and total viable count of fresh salmon were investigated. After 7 days of cold storage, the peroxide value, total volatile basic nitrogen (TVB-N), myoglobin content, and total viable count of the salmons packed with RPH/CS composite films were lower than those of the salmons packed with PE and PP films. The sensory properties of salmons packaged by RPH/CS composite films were still acceptable. Thus, the outcomes from this research will contribute to developing a powerful packaging material for effectively extending the shelf life and improving the storage quality for aquatic foods such as salmon.

The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products

This paper studies the application of Limosilactobacillus fermentum S8 from organic whey in meat processing and investigation the effect of bacteria on the concentration of nitrosyl pigments, colour formation, physicochemical characteristics and microbiological quality of uncured cooked meat products. 3 canned meat batters' were produced: control with salt and sodium nitrite (100 mg/ kg), treatment with salt, treatment with salt and L. fermentum S8 (107 cfu/g), then the cans were stored and cooked. The tests were carried out after production, 32 and 56 days of cold storage. It was shown that the use of L. fermentum in the processing of uncured meat caused the increase concentration of nitrosyl pigments and redness (a*) in the products after cooking. The addition of bacteria had a significant impact on the lowering pH value and the redox potential of the cooked products. The product from L. fermentum was characterized by a similar microbiological quality as compared to the traditionally cured and non-cured products (P < 0.05).

Microbial load of rinsed and unrinsed body cavities of roe deer (Capreolus capreolus) on the killing day and after cold storage: A preliminary investigation

Ensuring good game meat hygiene is a challenge in the hunting supply chain. Game carcasses can be soiled with intestinal contents or other substances from the environment due to hunting and handling practices. This soiling can increase the microbial load (ML) of the carcass and the resulting game meat. The aim of this study was to investigate whether rinsing of soiled and unsoiled body cavities with drinking water can reduce the ML of carcasses. Carcasses of 23 roe deer ( Capreolus capreolus ) were processed, either rinsed (n = 12) or unrinsed (n = 11), and examined for ML. Swab and muscle samples were taken from the carcasses at killing day and after 3 days of cold storage. The levels of ML were comparable for the rinsed and unrinsed roe deer carcasses with an increase of Pseudomonas spp. during cold storage. Initial ML seems to be independent of visible soiling. Other factors affecting the initial ML should be determined in future studies. • The effect of rinsing roe deer carcasses was less than expected. • Visual impression of soiling was not reflected in higher counts of initial microbial load. • Other influencing factors for high initial ML should be investigated more in detail in future studies.

Consequences of NAA, BA and GA3 treatment in early fruit development phase on postharvest properties of apricot cv. NS4

The effects of plant growth regulators (PGRs) including representative compounds from the group of cytokinins, auxins and gibberellins, on fruit quality and postharvest properties during 15 days of cold storage and 3 days of shelf life were compared. Apricots, cv. NS4, were treated with 1-naphthaleneacetic acid (NAA; 10 and 20 mg L–1), 6-benzyladenine (BA; 50 and 100 mg L–1) and gibberellin (GA3; 200 mg L–1) 14 and 21 days after full bloom. Application of PGRs resulted in increase of ash, total soluble solids and decrease of water content in fruit, while the color of fruits was characterized with lighter skin and with more intensive color changes during postharvest period. BA decreased the content of majority of cations, while higher dosage of this compound resulted in the lowest fruit firmness. Application of NAA and GA3 increased of Ca and Mg content and resulted in the most expressed water loss. Titrable acidity and pH were not affected by any applied treatments.

Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat.

Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature cooking procedures. However, to achieve the desired organoleptic quality, it is necessary to know the relationship between the parameters of the treatments and the type of raw material. The purpose of this study was to investigate the complex effects of traditional cooking and sous vide heat treatment, cold storage time and muscle on the physicochemical and sensory properties of beef. The study material consisted of samples of musculus longissimus thoracis and musculus semitendinosus obtained from beef half-carcasses. The muscles were subjected to traditional cooking in water at 95 °C until the temperature inside the piece reached 65 °C and sous vide treatment at 65 °C for 2 h. The study was performed after 2 and 21 days of cold storage. Instrumental evaluation of texture parameters, color and sensory evaluation of meat was carried out. Meat stored for 21 days was characterized by more favorable TPA test (Texture Profile Analysis) results compared to meat evaluated 48 h post mortem. The study also showed positive effects of sous vide heat treatment on texture parameters and sensory properties (especially on tenderness and palatability), as well as differences in the formation of quality traits between muscles. Given the trends associated with energy-saving technologies, it is desirable to seek the optimal combination of temperature and time of fixation treatments at an acceptable level of quality. The use of low-temperature cooking for as little as 2 h, yields positive results in sensory evaluation of juiciness, tenderness, or palatability.

Bioefficacy of Composite Medicinal Plant Extracts and Gum Arabic on Improving Postharvest Quality in Dragon Fruit.

Several natural preservative techniques including plant extracts are used to minimize postharvest losses caused by pathogens. Our recent findings elucidated that the application of crude extracts of ginger, turmeric, and "dukung anak" (Phyllanthus niruri Linn.) alone causes phytotoxicity and adversely affects the postharvest quality of dragon fruit, especially at high concentrations. This study investigated the effect of a composite coating of 10% gum arabic (GA) and crude extracts of ginger, turmeric, and "dukung anak" separately at 5, 10, and 15 g L-1 on postharvest quality of dragon fruit stored at 11 ± 2°C, 80% RH for 28 days. After 28 days of cold storage, anthracnose was significantly reduced in fruit coated with 10% GA plus 10 or 15 g L-1 of any of the crude extracts and resolved the problem of phytotoxicity while maintaining the postharvest quality of fruit for 28 days. The reduction of anthracnose was pronounced at 10% GA+10 g L-1 of turmeric extract (38.6%) which was not significantly different at 10% GA+10 g L-1 of ginger extract compared to control (41.3%). Composite coating of 10% GA+10 g L-1 of turmeric extract maintained the postharvest quality of dragon fruit as was evident with a reduction in weight loss (2.53%), delayed degradation of titratable acids (0.15%), and maintained fruit firmness (28.72 N) and the overall acceptability of the fruit after 28 days. We conclude that incorporation of 10% GA with turmeric extract at a high concentration can serve as a potential biofungicide in postharvest management of fresh produced by reducing phytotoxicity while improving the overall acceptability of fruit.

Muscle fiber type-specific proteome distribution and protease activity in relation to proteolysis trends in beef striploin (M. longissimus lumborum) and tenderloin (M. psoas major)

The muscle fiber type and proteome distributions, protease activity, and protein degradation in bovine M. longissimus lumborum (beef striploin; LL) and M. psoas major (beef tenderloin; PM) were assessed to study muscle type-specific proteolysis. Bovine LL and PM muscle pieces (3 cm thickness) were stored in a refrigerator for 14 days and protein degradation and protease activity were evaluated at 1, 7, and 14 days of storage. Bovine LL included more fast-twitch glycolytic (type IIX) fibers than PM, whereas PM had a higher composition of slow-twitch oxidative (type I) fibers than LL (P < 0.05). Proteome distribution between these two muscles showed muscle fiber type-specificities: LL showed high intensities of proteins responsible for glycolytic metabolism, while PM showed large distribution of mitochondrial proteins. The activity of proteases, mainly calpain, showed different tendencies between the two muscles during 14 days of cold storage, which resulted in different timing of excessive myofibrillar protein breakdown (myosin heavy chains 1 and 2) between the two muscles. These results provided a detailed understanding of the differences in proteolysis by muscle type resulting in proteolysis-induced changes in meat quality during storage.

Impact of Different Rootstocks on Antioxidant Properties and Volatile Profile of Honeydew Melons (Cucumis melo L.) during Postharvest Storage

Two rootstock hybrids of sweet melons and watermelons (“Kickstart” and “Carnivor” Cucurbita moschata × Cucurbita maxima) grafted onto two watermelon cultivars (scions), “Honeygoal” and “Honeyval”, were examined in this study to determine whether functional compounds, antioxidant properties, and volatile compounds were retained after five days of cold storage at 5 °C and 85% RH following harvest. An interaction exists between cultivars, rootstocks, and storage for total phenolic content, ascorbic acid, chlorophyll content, antioxidant activities, and volatile compounds. Generally, all functional compounds and antioxidant properties decreased during storage; however, “Honeygoal/Carnivor” in cold storage for 7 days retained the total phenols, ascorbic acid, chlorophyl contents, DPPH (15.47 IC50 mg/mL), ABTS (1.06 IC50 mg/mL) scavenging activities, and antioxidant power (IC50 mg/mL) higher than ungrafted, “Honeyval” or “Honeygoal/Kickstart”, “Honeyval/Carnivor” or “Honeyval/Kickstart” melons. The heat map showed a higher abundance of volatile compounds in “Honeygoal/Carnivor” and “Honeyval/Carnivor” melons stored for 7 and 14 days while “Honeygoal/Kickstart” or “Honeyval/Kickstart” requires 14 days of storage. “Honeygoal/Carnivor” and “Honeyval/Carnivor” melons stored for up to 7 days in cold storage were preferred by panelists. Hence, grafting “Honeygoal” melons onto “Carnivor” rootstocks helped to improve the functional compounds, antioxidant properties, and volatiles during storage for 7 days after harvest.

Changes in α-Farnesene and Phenolic Metabolism and the Expression of Associated Genes during the Development of Superficial Scald in Two Distinct Pear Cultivars.

Superficial scald is a postharvest physiological disorder that occurs in pear during and after cold storage. In this study, the superficial scald index; α-farnesene and its oxidation products, conjugated trienols (CTols); phenolic content; and the expression of its related genes were investigated in two different pear cultivars, ‘Wujiuxiang’ (Pyrus communis L.) and ‘Yali’ (Pyrus bretschneideri R.), following 115 days of cold storage at 0 °C followed by 7 days of shelf life at 20 °C. The results indicated that the superficial scald occurred after 115 days of cold storage and became more severe during the shelf life of the ‘Wujiuxiang’ pear, whereas no scald was observed in ‘Yali’. The α-farnesene levels increased rapidly at first and then decreased, while the CTols contents increased significantly in ‘Wujiuxiang’ as compared to ‘Yali’, and the expression levels of the genes involved in α-farnesene and CTols metabolism (HMGR1, HMGR2, GSTU7, GPX5, and GPX6), as well as the phenolic synthesis (PAL1, PAL2, C4H1, 4CL2, C3H, and ANR) of the peel, were significantly up-regulated at the onset of the superficial scald. In addition, the relative conductivity and contents of catechin and epicatechin were higher, and the expression level of the laccase gene (LAC7) significantly increased with the development of superficial scald, while lower contents of chlorogenic acid, arbutin, and isorhamnetin-3-3-glucoside, as well as the lower expression levels of a phenolic-synthesis-related gene (C4H3) and polyphenol oxidase genes (PPO1 and PPO5), were noticed in ‘Wujiuxiang’ as compared to ‘Yali’. The results indicated that the onset and progression of superficial scald were associated with the accumulation of CTols, cell membrane breakdown, and higher catechin, epicatechin, and rutin contents, as well as the expression of associated genes of the peels of pear fruit.

CHANGES OF QUALITY CHARACTERISTICS OF FUNCTIONAL FRUIT YOGURTS FORTIFIED WITH HUSK EXTRACTS OF VARIOUS NUTS DURING COLD STORAGE

Walnut, almond, and pistachio husk extracts were used to enrich the peach yogurt. The effects of the extracts on the physicochemical, biochemical, microbiological, and sensory properties of yogurt were investigated during 21 days of cold storage. Husk extracts slowed down the increase in acidity of yogurt and, correlatedly, the syneresis values of extract fortified yogurts were lower than the control yogurt. Inevitably, husk extracts caused a difference in ΔE of yogurts. However, this difference did not affect the sensory appearance scores of yogurts negatively. All extracts, especially those of walnut husk, significantly increased the antioxidant and antidiabetic activities of yogurt, but this effect was partially reduced with prolonged storage. Also, the extracts reduced the lipid oxidation of yogurt by almost half. Although some sensory values of almond and walnut samples were relatively lower than control yogurt, the panelists liked pistachio yogurts at least as much as control yogurt. The findings of this study revealed that husk extracts of various nuts can be used as both a natural preservative and a functional ingredient in fruit yoghurt.

Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese

The effect of polysaccharide fraction from oyster mushroom (POM) on texture, rheological and melting properties, density, water activity, colour, and antioxidative properties of acid casein model processed cheese was investigated. The samples were tested after 24 h and 21 days of cold storage. The hardness of cheeses with POM (0.125–0.25%) was lower than the control cheeses without POM. The oscillation rheology test indicated that the transition temperature (tan (δ) = 1) shifted as the POM content increased. The storage modulus (G′) was higher than the loss modulus (G″) during the experiment. The initial storage and loss moduli values were higher after the storage period, correlated with the higher hardness. Non-stored and stored samples had good meltability (Schreiber test number >4). The addition of POM increased antioxidant activity (FRAP). Considering good physicochemical and antioxidative properties, the optimal percentage of POM in processed cheese was 0.25%.

Bioactivity of Organic Fermented Soymilk as Next-Generation Prebiotic/Probiotics Mixture

Fermented soymilk (soymilk yogurt) was made by fermenting soymilk with five probiotic bacterial strains (Lactobacillus plantarum ATCC 14917, Lactobacillus casei DSM 20011, Lactobacillus acidophilus ATCC 20552, Lactococcus thermophilus DSM 20259, and Bifidobacterium longum B41409) that were used as monocultures and combined with them as consortia cultures. Seven pathogenic strains, E. coli O157H7, S. aureus As4, S. typhimurium As3, S. shigae As2, L. monocytogenes As1, P. aeruginosa ATCC 27853, and B. cereus Dsmz 345, were used to study the antibacterial activity of fermented soymilk by agar well diffusion assay. Results indicated that Gram-negative pathogenesis was more sensitive to probiotic cultures than Gram-positive pathogenesis. E. coli O15H7, S. typhimirium As3, and Shigella shigae As2 were more sensitive to probiotic cultures, presenting inhibition zone diameters (IZA) ranging from 10 to 20 mm, 12 to 16 mm, and 10 to 16 mm, respectively. At the same time, P. aeruginosa Atcc 27853 showed the lowest (IZA), ranging from 3 mm to 8 mm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined at various concentrations of soymilk fermented by T1, T4, and T5, ranging from 0.031 mg/mL to 1 mg/mL against pathogenic bacterial strains. The sensory properties of FSM were evaluated, and sensory analysis during soymilk fermentation showed significant improvement. The effect of shelf life (storage period) on FSM quality and properties was evaluated; during shelf life (storage period), FSM saved its properties and quality after 28 days of cold storage. Finally, it was stated that the soymilk yogurt can be used as a substitute for buffalo and cow milk for therapeutic feeding in the future.

Effects of water-soluble curcuminoid-rich extract in a solid dispersion form (CRE-SD) on the sperm characteristics, longevity and casein kinase II catalytic subunit alpha protein stability in chilled goat semen

The present study evaluated the effects of water-soluble curcuminoid-rich extract in a solid dispersion form (CRE-SD) on goat sperm qualities and sperm protein CSNK2A2 expression during liquid storage. Semen was collected from five fertile goats, using an artificial vagina. Ejaculates with a motility above 70% were cooled to 4 °C using TRIS-citric acid-fructose diluent with 10% egg yolk containing various concentrations of CRE-SD (0, 0.1, 1, 10 and 100 μg/mL). Chilled sperm were evaluated for sperm characteristics, casein kinase II catalytic subunit alpha (CSNK2A2) protein level and oxidative status up to 15 days. After 12 days of preservation, sperm motility, viability, acrosomal integrity and mitochondrial activity were significantly higher in the group preserved with 10 μg/mL CRE-SD as compared with the control group. Supplementation of CRE-SD at this concentration was also able to conserve the CSNK2A2 a significantly higher than that in control group until 9 days of cold storage, possibly by reducing oxidative stress. The molecular mass of the sperm CSNK2A2 protein detected in this study was 37 kDa; it was mostly located in the post-acrosomal region, midpiece and flagellum. These results demonstrate the possibility to use the CRE-SD as a natural antioxidant during liquid semen storage in goats.

Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities.

Industrial pomaces are cheap sources of phenolic compounds and fibers but dumping them in landfills has negative environmental and health consequences. Therefore, valorizing these wastes in the food industry as additives significantly enhances the final product. In this study, the citrus pomaces, orange pomace (OP), mandarin pomace (MP), and lemon pomace (LP) were collected by a juice company and subjected to producing polyphenols and fiber-enriched fractions, which are included in functional yogurt; the pomace powder with different levels (1, 3, and 5%) was homogenized in cooled pasteurized milk with other ingredients (sugar and starter) before processing the yogurt fermentation. The HPLC phenolic profile showed higher phenolic content in OP extract, i.e., gallic acid (1,702.65), chlorogenic acid (1,256.22), naringenin (6,450.57), catechin (1,680.65), and propyl gallate (1,120.37) ppm with massive increases over MP (1.34–37 times) and LP (1.49–5 times). The OP extract successfully scavenged 87% of DPPH with a relative increase of about 16 and 32% over LP and MP, respectively. Additionally, it inhibits 77–90% of microbial growth at 5–8 μg/mL while killing them in the 9–14 μg/mL range. Furthermore, OP extract successfully reduced 77% of human breast carcinoma. Each of pomace powder sample (OP, MP, LP) was added to yogurt at three levels; 1, 3, and 5%, while the physiochemical, sensorial, and microbial changes were monitored during 21 days of cold storage. OP yogurt had the highest pH and lowest acidity, while LP yogurt recorded the reverse. High fat and total soluble solids (TSS) content are observed in OP yogurt because of the high fiber content in OP. The pH values of all yogurt samples decreased, while acidity, fat, and TSS increased at the end of the storage period. The OP yogurts 1 and 3% scored higher in color, flavor, and structure than other samples. By measuring the microbial load of yogurt samples, the OP (1 and 3%) contributes to the growth of probiotics (Lactobacillus spp) in yogurt samples and reduces harmful microbes. Using citrus pomace as a source of polyphenols and fiber in functional foods is recommended to enhance their physiochemical and sensory quality.

Impacts of smart and active packaging on the quality and storage period of ‘Barhi’ dates

The climacteric nature of ‘Barhi’ dates makes their shelf life very short after harvest. This research aimed to explore the impact of using different packaging materials along with reducing the negative effects of ethylene gas on the quality of ‘Barhi’ date fruit by determining the changes in physical and chemical characteristics of stored fruit. For this purpose, ‘Barhi’ date fruits were picked during the Khalal stage and stored using three different packaging materials [carton boxes (control), low-density polyethylene (LDPE), and equilibrium modified atmosphere packaging (EMAP)] with or without ethylene absorbent sachet (EAS) at 0 °C for 40 days. The results indicated that the EMAP bags with EAS under 0 °C gave the highest quality properties of all studied parameters compared to the control treatment. The control treatment recorded the lowest date fruit quality, which lasted only for 20 days of cold storage before converting to the Rutab stage. Using LDPE with EAS instead of the more expensive EMAP bags could be a cheaper way to keep the quality of ‘Barhi’ date fruit and make it last longer during cold storage.phoenix dactylifera

Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement

This research evaluated the potentiality of oyster mushroom powder (OMP) as a phosphate alternative by improving emulsion stability of emulsion-type sausage. Sausage without phosphate (NC), with 0.2% sodium triphosphate (PC), and with 1 and 2% OMP (M1 and M2) were prepared. The OMP addition improved the physicochemical properties of sausage, effectively prevented lipid oxidation, and delayed the growth of aerobic bacteria during 28 days of cold storage compared to NC. The M1 and M2 improved the emulsion stability similar to PC. M2 had the highest water holding capacity and apparent viscosity and the lowest cooking loss (P < 0.05). The addition of OMP resulted in different textural characteristics from that of phosphate due to the formation of emulsion structures randomly entrapped by filament-like components, which were derived from polysaccharides or the conjugates between polysaccharides and proteins. According to the results of this study, emulsion stability promoted by OMP was mainly due to the polysaccharides, which are involved in enhancing viscosity and steric hindrance.