Effect Of Storage Period Research Articles

Effect of Packaging Material and Storage Period on Popping Behaviour of Roasted Makhana Seeds

The effect of storage period and type of packaging material on the popping behaviour of roasted makhana seeds was studied. Raw makhana seeds with a diameter of 9-10 mm were roasted using a batch-type primary roasting machine and tempered for 48 hours to bring the roasted seed moisture content to about 16% dry basis (d.b.). The roasted seeds were stored in 15, 25, and 80 µm Low-Density Polyethylene (LDPE), 110 µm Polypropylene (PP), 140 µm Biaxially Oriented Polypropylene (BOPP), and 60 μm Silver Laminate (SL) packets for six months. Popping of the stored seeds was conducted at 15-day intervals, and observations were made on popped makhana recovery, popping efficiency, colour of popped makhana, and expansion characteristics. The expansion ratio, expansion index, popped makhana recovery and popping efficiencies prior to storage were 2.37±0.22, 13.64±4.04, 48.53±0.50, and 82.89±0.78%, respectively. Duncan’s multiple range tests showed that the seeds packed in 15 µm LDPE packages maintained the quality and recovery up to 60 days only. The 80 μm LDPE packets, BOPP, PP, and SL packets were found effective in maintaining popping efficiency, recovery of popped makhana, and expansion ratio more than 81.44±0.70%, 47.95±0.43%, and 2.14±0.14, respectively with no significant colour change up to 135 days storage of the roasted seeds. Significant changes in colour values of popped makhana were observed after 135 days of storage and a* value increased whereas L* and b* values decreased. This study showed that makhana seeds may be popped effectively with >47% popped makhana recovery, >16 mm average diameter and acceptable colour values up to 120 days when the roasted seeds are stored at 15.53±0.49% (d.b.) in airtight packaging material, which was not possible until now.

Effects of storage period and season on the microecological characteristics of Jiangxiangxing high-temperature Daqu

Metagenomics, non-targeted metabolomics, and metaproteomics were employed to analyze the microecological succession of high-temperature Daqu during storage, elucidate the adaptation mechanism of the microbial community of Daqu to storage environments, and clarify the microecological characteristics of Daqu during different seasons. During storage, the relative abundances of Bacillus, Oceanobacillus, Staphylococcus, and Aspergillus in Daqu had significantly increased, while those of Kroppenstedtia, Saccharopolyspora, Thermoascus, and Thermomyces had significantly decreased. During the first 3 months of storage, compound metabolism of Daqu was primarily dominated by generation of small molecular substances and then shifted to metabolism of amino sugars. During the storage process, homogeneous selection (15.57 %) and homogeneous diffusion (14.86 %) of the microbial communities of Daqu were much larger than during the fermentation process, while the variable selection assembly (29.43 %) was smaller than during the fermentation process. Among the 2509 proteins identified in the four-season Daqu, bacterial protein expression was 1.46-fold greater than that of fungi. Seasonal factors influenced the function of Daqu by alterations to Bacillus subtilis, Oceanobacillus iheyensis, and Aspergillus nidulans and other microbial functions. Carbon and benzoic acid metabolism of Daqu was relatively increased during the spring, while metabolism of alkaloids and tyrosine was upregulated during the summer, amino acid synthesis and starch metabolism were enriched during the autumn, and peptidoglycan synthesis was relatively greater during the winter. Adjusting the moisture content of Daqu during the storage period was shown to reduce microecological differentiation caused by seasonal temperature variations.

Effect of storage period on trichocards parasitized by Trichogramma chilonis Ishii under laboratory conditions

The present study aimed to find the suitable storage duration for parasitized trichocards without affecting much the biological parameters of T. chilonis adults such as adult emergence, adult longevity and egg parasitization. The results revealed that biological parameters viz., adult emergence, adult longevity and egg parasitization were inversely proportional to the storage period. Maximum adult emergence (87.63%), female longevity (5.57 days), male longevity (4.53 days) and egg parasitization (85.67%) were observed at 5 days storage period. Further, adult emergence declines to 56.13 per cent when trichocards are stored for 25 days. Whereas, less than 50 per cent egg parasitization in F1 generation was observed when trichocards were stored for 35 days. However, there was no egg parasitization by a female in the F1 generation noticed for 45 and 50 days storage period this might be due to short adult female longevity and lowest adult emergence. Hence, it can be concluded that trichocard could be effectively stored for up to 25 days at low temperatures under refrigerator conditions(4°C temperature and 50-60% relative humidity) by considering at least 50 per cent adult emergence with 4.13 days of female longevity as well as 63.00 per cent egg parasitization during the mass production program. Therefore, effective and right time augmentation of T. chilonis could be achieved under field conditions.

The Effect of Storage Period and Mixing Techniques on the Chemical Content of Environmentally Friendly BIOPOS Organic Compost at SEAMEO BIOTROP

SEAMEO BIOTROP produces daily waste from oyster mushroom baglog (Pleurotus ostreatus), dry organic waste that contains little water, such as dry leaves, grass straw, and citronella distilled waste. Managing oyster mushroom baglog waste, leaf waste, grass straw, and citronella distilled waste independently at SEAMEO BIOTROP as organic compost BIOPOS (BIOTROP Compost) is an environmentally friendly practice and can provide benefits both economically and ecologically. Apart from being carried out to protect biodiversity from decline, this study can also keep the soil system healthy and sustainable. The aim of this research is to: (1) make BIOPOS organic compost through the use of oyster mushroom baglog, leaf waste, leaf straw, and citronella distilled waste; (2) determine the influence of various types of BIOPOS organic compost (KT1, KT2, KT3) on the chemical content of compost. Research stages include: (1) creating BIOPOS organic compost, (2) measuring the chemical content of BIOPOS organic compost, and (3) measuring the effectiveness of BIOPOS. During the storage period of 30 dam up to 180 dam, BIOPOS organic compost which still contains N (0,54%), P (36,8%), K (7,23%) and complies with SNI 19-7030-2004 quality standards is KT3. In measuring C-Organic value, BIOPOS code KT2 with a storage period of 30 dam gained C-Organic amount of 28,36%, satisfying quality standards. The application of BIOPOS KT1, KT2, and KT3 with a pH range of 8,2- 8,3 high pH can be used to correct problems that often occur in acidic soils and is not effective when applied to sub-optimal alkaline soils because it will cause soil pH to increase sharply. Key words: BIOPOS, citronella distilled waste, grass straw, leaf waste, oyster mushroom baglog waste

Effect of Storage Period on the health of Selected Eggs of Domestic Birds in Bayelsa State, Nigeria

The marketing of eggs must follow a standard that will check production and storage against the expiration date. There is a need to evaluate the storage period and the health nature of the eggs of domestic birds from different poultry farms in Bayelsa State, Nigeria. A total of 135 eggs were collected aseptically, 3 each from 5 domestic birds in 3 different poultry farms. These eggs were collected on different storage days (1–7, 8–14, and 15–21) and weighed to ensure their healthy nature. The weight of the different eggs was weighed with an electronic weighing balance and compared among storage days. The result showed that the weight of eggs collected from days 1–7 recorded a mean value, ranging from 54.5±1.0-70.6±0.7g for whole egg, 27.0±0.6-37.5±0.9g for Albumin, 20.1±1.2- 24.7±0.3g for egg York and 5.4±0.3-11.2±0.9g for egg shell. For days 8-14, the weight ranging from 48.8±0.4-64.1±0.4g for whole egg, 24.4±0.1-33.0±1.1g for Albumin, 18.2±0.5-24.3±0.3g for egg York and 6.0±0.2-9.5±0.4g for egg shell. The weight of egg recorded for days 15-21, ranges from 43.5±0.6- 60.6±0.9g for whole egg, 20.8±0.6-30.5±0.8g for Albumin, 16.3±0.6-23.6±0.7g for egg yolk and 5.3±0.1-8.9±0.1g for egg shell. The effects of egg weight and qualities do not significantly decrease within days 1–7, but dramatically decrease from days 8–14 and days 15–21 of storage. The weight of eggs increases with egg size and decreases with an increase in storage period

A Comparative Study of the Internal and External Quality Characteristics of Table Eggs and the Effect of Storage Periods and Layer Strain on them under Summer Conditions

Background: Eggs are a rich source of protein and a portion of food that satisfies human demands and supplies the body with amino acids, metal elements and vitamins that are beneficial for general health. This research aimed to determine the influence of storage duration and hen breed on the internal and external quality characteristics of brown- and white-shelled eggs under different domestic storage circumstances. Methods: A total of 240 eggs from the two species were randomly selected. They were stored at a humidity of 65% and temperatures of ±1°C for 0, 15 and 30 days. All eggs were cracked to determine the egg coefficient, egg weight, egg weight loss and air chamber depth. Egg-specific density, Haugh unit values, yolk color, the presence of flesh and blood spots, white weight, yolk weight, shell integrity, white weight percentage, percentage of shell weight, yolk weight ratio and yolk weight ratio. Shell thickness, density, cleanliness, surface area and weight relative to shell area. Result: The Haugh unit, specific density, air chamber depth and shell thickness were all significantly (P£0.05) affected by the length of time eggs were stored. It had a favorable influence on shell density and weight for brown and white-shell eggs, but the Huff unit values of the eggs were negatively affected the longer they were stored. This effect was more pronounced the longer the eggs were stored. Due to the difference in shell color and the extended period of storage, there was a major change in all of the components of the egg. This was caused by the storage duration.

Effect of Storage Periods on DNA Fragmentation of Post-Thawed Bali Bull Sperm

Effect of Storage Periods on DNA Fragmentation of Post-Thawed Bali Bull Sperm

Effect of storage period on physico-chemical properties of coconut water at different maturity stages

Effect of storage period on physico-chemical properties of coconut water at different maturity stages

The Effect of Storage Periods on the Quality Characteristics, Fatty Acid Profile and Protein Patterns of Table Eggs

The Effect of Storage Periods on the Quality Characteristics, Fatty Acid Profile and Protein Patterns of Table Eggs

Walnut kernel waste valorization for gluten free burfi development and effect of storage period on its various quality attributes

Walnuts are known as a high-quality food that benefit human health as they contain all essential omega-3 fatty acids, including linolenic acid and alpha-linolenic acid. The current study was aimed to develop an indigenous walnut product called "burfi" by utilizing waste generated by walnut milk extraction and with addition of jaggery instead of sugar. A significant (p < 0.05) change in the proximate composition, physicochemical, textural, sensory and microbial load of walnut burfi during storage was recorded during refrigerated storage. At a refrigerated storage (4 °C), the moisture content decreased from 16.43% to 14.02%, fat content varied from 34.61% to 34.76%, protein content increased from 8.57% to 8.74%, and ash content varied from 1.62% to 1.71%. Textural characteristics like cohesiveness and springiness values decreased while hardness, gumminess, chewiness and adhesiveness values increased. There was a substantial decline in the sensory scores for colour, appearance, aroma, taste, texture and overall acceptability. The shelf life of walnut burfi was recorded as 30 days at refrigerated condition, after which it was deemed unacceptable.

Effects of storage period and cultivated season on grain quality characteristics of selected improved and traditional rice (&lt;em&gt;Oryza sativa&lt;/em&gt; L.) varieties in Sri Lanka

The production of quality rice is determined by many properties and these properties affect the consumer preferences and commercial value of rice. Therefore, this study was done to investigate the several physical, physicochemical, and milling properties of 12 selected improved and traditional rice (Oryza sativa L.) varieties grown experimentally in plots using randomized complete block design, in three seasons (2022 Yala, 2021/22 Maha, and 2021 Yala). These rice varieties were cultivated and harvested at the Rice Research and Development Institute, Bathalagoda, Sri Lanka. Statistical analysis was done using SAS software package version 9.3. Significant (p&lt;0.05) differences between rice varieties in the relevant seasons and between seasons were observed for all test parameters. The brown rice and hull percentages varied from 75-79% and 20-24%, respectively while the head rice yield varied between 56-71% for raw rice in the 2021 Yala season. In the 2021/22 Maha season, the brown rice and hull percentage varied from 74–80% and 20–25% for selected varieties. Except for the variety suduheenati, At 311 and At 362, the head rice yield varied between 50-67% in the 2021/22 Maha season. The brown rice and hull percentages varied from 75-79% and 21-25%, respectively while the head rice yield varied between 55-74% for raw rice, except for the variety At 311 and Bg 374 in the 2022 Yala season. Majority of rice varieties harvested in all three seasons showed an intermediate gelatinization temperature (70–74 ºC). At 362 rice variety in all three seasons showed low gelatinization temperature of 55-69ºC. Except for At 311, many varieties had high amylose contents during the 2021/22 Maha and 2022 Yala seasons. In the 2021/22 Maha season, there were significant (p&lt;0.05) differences in bulk density, grain elongation, and thousand-grain weight and there was no significant (p&gt;0.05) difference between the 2021 and 2022 Yala seasons. The information obtained can be used to choose suitable rice varieties for commercial cultivation in Sri Lanka and to plan post-harvest practices.

Effect of storage periods on quality characteristics and sugar yield of pre-harvest burnt and unburnt cane of sugarcane varieties ( Saccharum spp. hybrid) at Finchaa Sugar Factory, Oromia, Ethiopia

Effect of storage periods on quality characteristics and sugar yield of pre-harvest burnt and unburnt cane of sugarcane varieties ( <i>Saccharum</i> spp. hybrid) at Finchaa Sugar Factory, Oromia, Ethiopia

Effect of Storage Period on Acid Value and Sensory Attributes of Puffed Wheat Grains ‘Badyrak Vanilla’ and ‘Badyrak with Whey’

Abstract Puffed grains made from whole wheat, corn or rice grains are ready-to-eat breakfast cereals that do not require additional preparation. Two recipes for puffed grain coatings were developed in the previous studies. Sunflower oil was used in the coating, which may affect storage stability. Due to lipid hydrolysis, free fatty acids may be released, causing rancid off-flavour. The aim of this study was to determine the changes in the acid value of lipids and sensory attributes of sweet-coated puffed wheat grains ‘Badyrak vanilla’ (BV) and ‘Badyrak with whey’ (MC) depending on temperature during their eight-month storage. The products were packaged in metallised polypropylene pouches, 30 g each. The acid value was studied monthly at different storage temperatures (20 ± 2 °С and 4 ± 2 °С). In puffed wheat grain products, 65% of fatty acids are polyunsaturated, 25% monounsaturated, and 10% saturated. The high proportion of unsaturated fatty acids over saturated makes oil more susceptible to oxidation. Literature studies and sensory evaluation of puffed wheat grains allowed setting a limiting acid value at 4.0 mg KOH g−1 lipids. The increase in acid value was storage temperature dependent. Thus, the acid value exceeded the established limit in the fifth month for MC and the sixth month for BV when stored at 20 ± 2 °С. At the same time, noticeable changes in puffed wheat grain flavour were observed. The temperature coefficient (Q10) for MC was 2.0, whereas for BV it was 1.5, indicating that the acid value increase in MC was more affected by temperature than that in BV.

Effect of storage periods and conditions on juice quality characteristics of sugarcane (Saccharum officinarum sp. Hybrid) at Finchaa sugar factory, Oromia, Ethiopia

Effect of storage periods and conditions on juice quality characteristics of sugarcane (Saccharum officinarum sp. Hybrid) at Finchaa sugar factory, Oromia, Ethiopia

Effect of Storage Period on Physical, Sensory and Mechanical Characteristics of Green Fodders Pellets, Dry Fodders Pellets and Concentrates Pellets

Background: Indian farmers are facing shortage of green and dry fodders to feed their livestock during dry period (lean period) which possess a major hurdle in improving livestock productivity. This study delineates, pelleting of green, dry fodders and concentraes in order to meet out the fodder requirement during winter/lean period, which will in turn consequently improve livestock productivity. Methods: The experiments were conducted at Forage Pelleting Unit, Department of Forage Crops in Agricultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu from December 2020 to June 2022 to identify the best suitable fodder crops for pellets production. Three laboratory experiments laid out in completely randomized block design (CRD) were conducted with three replication. Each experiment of pelletisation had different treatments, viz., experiment I with 13 different categories of green fodder, experiment II with 11 different types of dry fodders and experiment III with 9 types of concentrates. Result: The observation of physical characteristics (colour and odour) and sensory characteristics (mould) were noted at regular intervals from date of pelleting, 60 days after pelleting, 120 days after pelleting and 180 days after pelleting. The mechanical characteristics such as pellet durability index (PDI) was recorded by using a tumbling can apparatus. The PDI was remained steady over the period of time. In case of pellets made from certain fodder sources, the colour was not the same and odour was not favourable when the pellets were kept for longer duration (beyond 120 DAP). Except for the agathi pellets, cumbu stover pellets and sorghum grain pellets, all other feed pellets were mold-free.

Effect of Storage Period on the Quality of Sudanese White Cheese (Gibna Bayda) Manufactured with Solanum dubium Extract

The objective of this study was to evaluate the effect of storageperiod on weight loss, chemical composition and microbiological andsensory characteristics of white cheese (Gibna Bayda) manufactured usingSolanum dubium enzyme extract. Cheese was made (25 ml of extract /50L milk), stored for 90 days at 35°C and evaluated for weight loss,chemical composition and microbiological and sensory characteristics at1, 15, 30, 45, 60, 75 and 90 days. The results indicated that storage periodsignificantly increased weight loss and chemical components except saltcontent. Storage period had a significant effect on titratable acidity andprotein content of whey. Total viable bacteria, streptococci andlactobacilli counts (Log10 cfu/gm) decreased as the storage periodprogressed. There was a slight improvement in flavour and a decrease insaltiness, during storage, but there was no significant effect on cheesecolour and texture.

Effect of Type of Milk and Storage Period on the Quality of Hard Cheese*

The objective of this study was to determine the effect ofstorage period on the chemical composition of hard cheese (“Roomi”),manufactured from cow and goat milks and their blends (1:1). A starterculture 1% of Streptococcus thermophills and Lactobacillus bulugaricusand rennet tablet (one tablet /50 litre milk) were used. The curd wascheddared, salted, moulded, pressed overnight, coated with paraffin waxand stored at 12±2ºC for ripening. The proximate analysis of cheesesreflected changes in total solids, total protein and fat contents towardsripening. Cheese prepared from goat milk recorded higher level of solidsand fat than cow and blend cheeses. Cow cheese showed significantly(P≤0.05) higher level of protein than goat and blend cheeses. The pH ofthe three types of cheeses significantly (P≤0.05) decreased inconcomitance with increase in their titratable acidity of all cheeses. Thesoluble nitrogen content increased significantly (P≤0.05) during ripeningof all cheeses. The ratio of soluble nitrogen to total nitrogen alsoincreased significantly (P≤0.05) during ripening of all cheeses.

The effect of storage periods and SPIDES on embryonic mortality, hatching characteristics, and quality of newly hatched chicks in broiler eggs

sEgg storage duration can affect embryo mortality, hatching characteristics, hatching time, and post-hatch chick quality. In order to assess these effects, the impact of storage duration (5 days, 10 days, 15 days) and short incubation period during egg storage (SPIDES) investigated further 18, 900 eggs of broiler breeder (ROSS 308) in 3 × 2 factorial arrangement design. In the SPIDES treatment, the egg shell temperature was raised from its storage temperature (18 °C) and held at 100 °F for 3.5 h. Storage periods could significantly (P < 0.05) influence on embryo mortality (total, early, middle, and late), hatchability of both the total eggs and fertile eggs. The SPIDES treatment had a significant (P < 0.05) impact on a lower embryonic death rate and improved egg hatchability. Eggs stored for 5 days and eggs treated with SPIDES significantly (P < 0.001) shorten hatching time, batch’s 90% hatching time (T 90% H), mean hatching time (MHT), maximal hatching period (MHP), and hatching window (HW). Chick quality was also determined, whereas storing eggs for 5 days and using the SPIDES treatment resulted in enhanced (P < 0.001) chick weight relative to egg weight (CW/EW), activity (AC), and chick quality score (CQS). The residual yolk sac weight (RYSW), unhealed navel (UHN %), and dirty feather (DF%) recorded the lowest (P < 0.001) values compared to long storage periods and control group. Finally, stored for 5 days treated by SPIDES positively affected the hatchability characteristics, the shortening hatching time, and the quality of chicks. Regarding the results, it was confirmed that using the SPIDES treatment to prevent the harmful effects of broiler eggs being stored for an extended period of time is a viable option.

The Effect of Storage Periods on the Internal and External Quality Characteristics of White and Brown-Shell Table Eggs in Saudi Arabia

Background: The eggs of hens are an essential source of protein, a food that meets human needs and provides the body with amino acids, metallic elements and vitamins that promote its health. The research aims to study the influence of storage period and strain and the interaction between them on components and internal and external quality traits of commercially produced brown and white-shell eggs. Methods: A total of 180 eggs were randomly collected from both types. It was kept for 0, 15 and 30 days at temperatures ranging from 5±2°C to a humidity level of 60%. All eggs were broken to measure the egg coefficient, egg weight, egg weight loss and depth of the air chamber. shell thickness, shell density, shell cleanliness, shell surface area, shell weight relative to shell area unit, egg specific density, Haugh unit values, yolk color, presence of flesh and blood spots, white weight, shell weight, yolk weight, shell integrity, white weight percentage, percentage of shell weight, yolk weight ratio and yolk weight ratio. Result: White eggs weighed more than brown eggs and storage periods had a significant (P less than 0.05) effect on the Haugh unit, specific density, air chamber depth and shell thickness. It has a positive effect on shell density and shell weight for both brown and white-shelled eggs. The storage period also led to a significant increase in weight loss, a significant decrease in white, yolk and shell and significant changes in all parts of the egg because the shell color changed.

Effect of storage period on seed longevity of soybean cultivars grown in the hills of Northwestern Himalayas

Effect of storage period on seed longevity of soybean cultivars grown in the hills of Northwestern Himalayas