Fifth Day Of Storage Research Articles

Microbiological analysis of broiler chicken slaughter products using “Subtiform” probiotic and establishment of safety and technological process criteria

Feeding broiler chickens a probiotic biopreparation containing bacteria of the genus Bacillus subtilis and Bacillus licheniformis leads to improved feed digestion, increased productivity, and immune status, as well as reduced insemination by opportunistic and pathogenic microorganisms of slaughter products. It enhances the level of prevention and treatment of various poultry diseases. The purpose of the work is to carry out a microbiological analysis of the slaughter products of broiler chickens after drinking the probiotic biological preparation “Subtiform” in doses of 0.5 g, 2.0, and 4.0 g per 10 dm3 of water. The material (major pectoral muscle and internal organs) was examined by bacteriological methods. It was established that the content of MAFAM in the control and experimental groups 1, 2, and 3 of the chilled slaughter products of broiler chickens for 1, 3, and 5 days of storage at a temperature of 0–4 °С was within the limits of standards (no more than 1.0×104 CFU/d). It was established that when broiler chickens were given 4.0 g/10 dm3 of water, the MAFAM content for one day of poultry meat storage decreased by 10.4 % (Р < 0.05); on the third day of storage, it decreased by 9.6 % (Р < 0.05); at the beginning of the fifth day of storage, the decrease was, respectively, by 11.3 % (Р < 0.01) compared to the indicators of the control group. The content of MAFAM in offal, in particular in the heart of broiler chickens, was reduced in experimental group 3 by 36.9 % (Р < 0.001); in the liver – by 33.6% (Р < 0.001); in the muscular part of the stomach – by 27.2 % (Р < 0.001); in the spleen and lungs, there was also a decrease in the content of MAFAM in experimental group 3, respectively, by 20.2 % (Р < 0.01) and 23.6 % (Р < 0.01) compared to the indicators of the control group of broiler chickens. It was established that opportunistic pathogenic microorganisms, in particular BGCP, bacteria of the genus Proteus, and pathogenic microorganisms, in specific bacteria of the genus Salmonella, bacteria of the species Staphylococcus aureus, Listeria monocytogenes in 25 grams of the large pectoral muscle of broiler chickens and internal organs (heart, spleen, liver, the muscular part of the stomach and lungs) were not detected. According to the results of the conducted research, an adverse effect of the probiotic biopreparation at a dose of 4.0 g/10 dm3 of water on the development of microorganisms in the large pectoral muscle and internal organs of broiler chickens was established. Therefore, the probiotic “Subtiform” at a dose of 4.0 g/10 dm3 of water during the drinking of broiler chickens can be recommended to increase productivity and obtain safe slaughter products. The practical value of the work consisted of establishing the microbiological indicators of poultry slaughter products after drinking probiotics, as well as establishing safety criteria and the technological process.

Application of Lavender and Rosemary Essential Oils (EOs), Their Mixture and Eucalyptol (EOs Main Compound) on Cucumber Fruit Quality Attributes and Microbial Load

Cucumber (Cucumis sativus L.), one of the most widely consumed vegetables, presents high perishability during storage and marketing if it is not handled and stored properly. Currently, there is an increased interest of the food industry to reduce waste (due to quality losses) and to utilize natural products for the preservation of fresh commodities. This study’s goal was to evaluate the effects of lavender (Lav) and rosemary (Ros) essential oils (EOs), their mixture (Lav + Ros, 1:1 v/v) and their main compound (eucalyptol) via vapor phase on cucumber’s postharvest quality. The outcomes of this study demonstrated that 200 μL/L of Lav and Ros EOs increased the respiration rate of cucumbers after 10 days of storage at 11 °C, while 100 μL/L of the EOs mixture and Eucalyptol (100 and 200 μL/L) had no effect on respiration, on the same day. The application of Eucalyptol (100 and 200 μL/L) resulted in less acceptable fruits (less pleasant aroma and unpleasant taste). A decrease in fruit firmness was found in cucumbers exposed to Lav 200 μL/L and Ros 100 μL/L. Interestingly, Eucalyptol was found to accelerate the fruit ripening index after five days of storage, and to decrease organoleptic properties of the fruit (i.e., aroma, taste) on the fifth day of storage. The fruit revealed increased oxidative stress (i.e., increased lipid peroxidation), especially at a high concentration (200 μL/L) of Eucalyptol after 10 days. This has resulted in the activation of other non-enzymatic antioxidant mechanisms such as the increase in fruit ascorbic acid content. Notably, no effects on fruit weight loss, total soluble solids and color were observed with the examined treatments. Overall, this study suggests that the investigated products (EOs and their main compound) have a putative role in postharvest storage for the preservation of cucumbers. However, further investigation is needed for the determination of the optimum application conditions (i.e., concentration, time and method of application) on cucumbers and other fresh produce.

Effect of Conventional Preservatives and Essential Oils on the Survival and Growth of Escherichia coli in Vegetable Sauces: A Comparative Study.

Essential oils have gained attention as natural alternatives to chemical preservatives in food preservation. However, more information is needed regarding consumer acceptance of essential oils in actual food products. This study aimed to compare the effects of conventional preservatives, heat treatment, and essential oils derived from thyme, oregano, and lemongrass on the survival and growth of pathogenic <italic>Escherichia coli</italic> in vegetable sauces. The results demonstrated a gradual decrease in pathogen numbers over time, even in untreated samples. On the fifth day of storage, heat treatment, sodium chloride, and acidification using citric acid (pH 3.2) exhibited reductions of 4.4 to 5.3 log CFU/g compared to the untreated control. Among the essential oils tested, lemongrass essential oil at a concentration of 512 mg/kg demonstrated the most remarkable effectiveness, resulting in a reduction of 1.9 log CFU/g compared to the control. Fifteen days after treatment, the control samples exhibited a contamination rate of 6.2 log CFU/g, while <italic>E. coli</italic> numbers in treated samples with heat, sodium chloride, citric acid (pH 3.2), and lemongrass essential oil (512 mg/kg) were below the detection limits. Additionally, sensory evaluation was conducted to assess the acceptability of the treated samples. The findings provide valuable insights into the potential utilisation of essential oils as natural preservatives in vegetable sauces and their impact on consumer acceptance.

A Novel Edible Coating Produced from a Wheat Gluten, Pistacia vera L. Resin, and Essential Oil Blend: Antimicrobial Effects and Sensory Properties on Chicken Breast Fillets.

Antimicrobial edible coatings can eliminate the risk of pathogen contamination on the surface of poultry products during storage. In this study, an edible coating (EC) based on wheat gluten, Pistacia vera L. tree resin (PVR), and the essential oil (EO) of PVR was applied on chicken breast fillets (CBF) by a dipping method to prevent the growth of Salmonella Typhimurium and Listeria monocytogenes. The samples were packed in foam trays wrapped with low-density polyethylene stretch film and stored at 8 °C for 12 days to observe the antimicrobial effects and sensory properties. The total bacteria count (TBC), L. monocytogenes, and S. Typhimurium were recorded during storage. The samples coated with EC, containing 0.5, 1, 1.5, and 2% v/v EO (ECEO), showed significant decreases in microbial growth compared to the control samples. The growth of TBC, L. monocytogenes, and S. Typhimurium was suppressed by 4.6, 3.2, and 1.6 logs, respectively, at the end of 12 days on the samples coated with ECEO (2%) compared to the uncoated controls (p < 0.05). Coating with ECEO (2%) also preserved the appearance, smell, and general acceptance parameters better than uncoated raw chicken (p < 0.05) on the fifth day of storage. In grilled chicken samples, ECEO (2%) did not significantly change the appearance, smell, and texture (p > 0.05) but increased the taste and general acceptance scores. Therefore, ECEO (2%) can be a feasible and reliable alternative to preserve CBFs without adversely affecting their sensory properties.

Study of indicators of quality and safety of sour cream with vegetable oils

The article covers the quality and safety indicators of sour cream with vegetable oils, in the composition of which blended oil (sunflower oil + linseed oil) is used as a fat phase in the form of a food emulsion stabilized by an emulsifying complex containing sodium caseinate. According to the chemical composition, sour cream with vegetable oils is characterized by an increased content of the mass fraction of proteins by 0.2% and a reduced content of the mass fraction of carbohydrates by 1.7% compared to classic sour cream, which is connected with the use of food emulsion in its composition. Due to the content of food emulsion, sour cream with vegetable oils has the content of polyunsaturated fatty acids increased by 24 times and the content of saturated and monounsaturated fatty acids decreased by 82.11% and 41.2%, respectively, compared to classic sour cream. The indicator of water activity in sour cream with vegetable oils is 0.983 aw, which is lower than classic sour cream (0.988 aw). According to the results of the study of microbiological parameters, on the fifth day of storage in sour cream with vegetable oils, the titrated acidity index was 86 °Т, the number of lactic acid bacteria was 107 CFU/g, and no bacteria of the Escherichia coli group, mould and yeast were detected; it corresponds to the normalized indicators as for classic sour cream. At the end of the storage period, the value of syneresis in sour cream with vegetable oils is 23% lower than the value of syneresis in the control sample. In sour cream with vegetable oils, during five days of storage, the value of peroxide 3.0 – 4.0 ½ O mmol/k and acid value 2.5 – 2.6 mg acid number/g are within the normalized values for blended oil (sunflower oil + linseed oil).

Effects of dielectric barrier discharge plasma and plasma-activated water on the surface microbial diversity of fresh goji berries during storage

The effect of plasma treatment on the bacterial and fungal microbiota on the surfaces of goji berries was studied by high-throughput sequencing at 20 °C. The treatment voltage of dielectric barrier discharge (DBD) plasma was 80 kV, and the exposure time was 60 s. The treatment method of plasma-activated water (PAW) is soaking for 20 min. On the fifth day of storage, the total number of fungal colonies on the surfaces of goji berries treated with DBD plasma and PAW decreased by 1.02 and 0.994 log10CFU/g, respectively, and the total number of bacterial colonies decreased by 0.69 and 0.88 log10CFU/g, respectively compared with that in untreated goji berries (CK). Comparative analysis showed that the relative abundance of Cladosporium, Filobasidium, Aureobasidium, and Rhizopus in the DBD and PAW groups decreased after storage. This effect may reduce the risk of postharvest deterioration and pathogenic contamination of goji berries.

Postharvest Eucalyptus Leaf Extract Application Extends the Sustainable Supply of Strawberries by Retaining Physicochemical Quality during Cold Storage

Strawberry is a delicate fruit with a short shelf life after harvest. High metabolic activities and fungal decay deteriorate its quality. In an attempt to extend its shelf life and maintain its quality while retaining its antioxidant potential, the harvested fruits of strawberry cv. Chandler were dipped in 30% eucalyptus leaf extract (ELE). Weight loss, fungal decay index, percentage of decayed fruits, respiration rate, and electrolyte leakage were all reduced in ELE-treated strawberries. The enzymatic activities of catalase in fruits increased initially until the fifth day of storage but then started to decline during the later period while superoxide dismutase and peroxidase activities continued to rise until the 10th day and then declined. With higher contents of total phenolics, ascorbic acid, total antioxidants, and anthocyanin, the application of ELE maintained the general acceptance, firmness, flavor, and marketable fruit percentage. Titrable acidity (TA) and sugar–acid ratio (SAR) were also significantly affected by ELE application. A declining trend was observed in TA during storage, along with an increase in SAR. The pH and soluble solid contents of strawberry juice were not significantly changed by the application of ELE; however, both attribute scores were greater than those for the control. In conclusion, ELE could be used as an environmentally safe method to postpone senescence and maintain postharvest quality for up to 15 days.

Bacillus mojavensis enhances the antioxidant defense mechanism of soursop (Annona muricata L.) fruits during postharvest storage.

Rapid softening of soursop (Annona muricata L.) fruit results in postharvest losses. Bacillus genus is one of the most studied antagonistic biological control agents against postharvest diseases. Nevertheless, information about how this bacterium acts on the fruits is still not understood. The objective of this study aims to gain an insight into the effect of Bacillus mojavensis on the activity and gene expression of antioxidant defense enzymes in soursop fruits during postharvest storage. Our findings indicate different responses in the fruits inoculated with B. mojavensis at biochemical and molecular levels. On day one, fruits inoculated with B. mojavensis presented a mean value of 79.09 GAE/100 gFW in total phenols, and higher superoxide dismutase (SOD) and catalase (CAT) activities (1.35 and 1.78-fold higher, respectively). On the other hand, on the third day of storage, the ferric reducing/antioxidant power (FRAP) reached its highest level, including an increase in the expression of SOD, and PPO genes by 18.7-fold and 4.5-fold in fruits inoculated with B. mojavensis. Finally, on the fifth day of storage, soursop fruits inoculated with B. mojavensis had the highest mean values for 2,2'-diphenyl-1-picrylhydrazyl radical (DPPH·), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS· +), with values of 194.68 EAA/100 gFW, and 172.33 EAA/100 gFW, respectively. Indeed, higher polyphenol oxidase (PPO), and peroxidase (POD) activities (2.17-fold and 1.27-fold higher, respectively) were recorded compared to the control fruits. We show that depending on the stage of ripening, the antagonist bacteria B. mojavensis enhanced the antioxidant capacity, enzymatic activity, and gene expression of soursop fruits.

Changes in the sweet pepper fruits quality indicators during storage taking into account agricultural cultivation technology

Vegetable growing in open ground is a demanded branch of plant growing in the southern zone of the Russian Federation. The choice of safe growing technologies and irrigation systems, as well as the selection of the vegetable crops most productive and adaptive varieties and hybrids plays an important role in stabilizing yields. The aim of the research was to substantiate scientifically agrotechnical methods for increasing the sweet pepper fruits productivity and quality when stored in the south of the Russian Federation conditions. Studies showed that an improvement in nutrition against the background of sufficient moisture supply for vegetable plants in the root layer, especially during the period of fruit formation. entailed a proportional increase in yield from 90 and more t/ha of marketable products. At the same time. the largest increase was noted on the Pompeo F1 hybrid: on the variant, subject to the elements of agricultural technology, for obtaining 50 t/ha - 33.5 t/ha, for obtaining 90 t/ha - 21.4 t/ha. The amount of biochemical substances in sweet pepper fruits was closely dependent on its variety and hybrid, irrigation regime, ripening degree and storage duration. On the fifth day of storage, the quality of fruits of the ripening biological degree decreased on average on varieties by 23.6-27.7%, the ripening technical degree is 1.1-1.2 times higher. When stored for twenty days, there was a deterioration in the market condition due to the fruit wilting and the decrease in quality indicators. In the Pompeo F1 hybrid. regardless of the fruit ripening degree and the applied irrigation regime, a higher content of dry matter, the amount of sugars. ascorbic acid and a lower content of nitrates were noted.

Rhizoctonia solani, Aspergillus niger, Streptococcus pyrogenes, Alcaligenes faecalis and Proteus vulgaris selectively associated with two varieties of banana and effects of storage conditions on nutritional composition of banana

This study was carried out to identify organisms associated with banana deterioration and effects of storage on nutritional compositions of banana. There is a high cultivation and consumption of banana in Nigeria. However, high post-harvest loss due to microbial rot remains an albatross. Aspergillus niger and Alcaligenes faecalis were isolated from rotten M. sapientus fruit while Rhizoctonia solani and Proteus vulgaris were isolated from M. acuminata fruit. However, Streptococcus pyrogenes was isolated from both M. sapientus and M. acuminata. The percentage proximate content of the macro nutrients, moisture, carbohydrate, ash, crude protein, crude fibre and lipid were carried out on banana fruits stored for 5 days. The mean proximate composition of M. sapientum on the fifth day of storage showed decrease in carbohydrate (from 18.807 to 5.334%) and lipid (from 3.292 to 2.874%) content, while an increase was observed in the moisture content (from 75.493 to 81.987%), protein (1.713 to 1.947%) and ash contents (1.937 to 1.969%). The results obtained showed that fruits stored at 4oC+1 in a refrigerator for 20 days stayed for a longer time before initiation of ripening, compared with fruits stored in moistened sawdust for 7 days and fruits stored in polyethylene bag moistened with KMnO4 solution for 3 days. The results obtained from this work showed that refrigeration was the most effective storage condition for prolonging the shelf life of banana.

Assessment of quality and shelf life of goat liver stored at refrigerated temperature

The objective of this study was to assess the quality and shelf life of goat liver storage at refrigerated temperature (4º C). For this purpose, raw goat liver samples were divided into five treatment groups in relevant of five days storage, treated as T1 (day 1or control), T2 (day 2), T3 (day 3), T4 (day 4) and T5 (day 5). Sensory attributes (color, flavor, juiciness and tenderness), proximate composition, pH value, cooking loss, biochemical properties such as free fatty acids (FFA), peroxide value (POV), thiobarbituricacid value (TBA), and microbial load such as total viable count (TVC), total coliform count (TCC) and total yeast mould count (TYMC) were carried out in each day of storage. The results show that color, flavor, juiciness, and tenderness were significantly decreased with increase the days of storage. Dry matter (DM) content significantly (p&lt;0.05) increased, while crude protein, ether extract and ash contents were significantly (p&lt;0.05) decreased with increase the days of storage. A significant (P&lt;0.05) decrease of pH from 6.85 to 5.68 was observed during 5 days of storage. The percentage of cooking loss of 13.37 ml on day1 gradually increased to 33.84 mL on the fifth day of storage. In addition, the biochemical and microbial analysis also showed that FFA, POV, TBA, TVC, TCC and TYMC values were significantly (p&lt;0.05) increased with increase the days of storage. Therefore, based on these results of shelf life evaluation, it may be concluded that goat liver will acceptable microbiologically and organoleptically up to the third day of storage at 4º C.

Changes of pectin structure and microbial community composition in strawberry fruit (Fragaria × ananassa Duch.) during cold storage

Strawberry is very perishable fruit with rapid postharvest loss of quality and high susceptibility to microbial infections. In this work we study pectin modifications and microbiota and mycobiota composition in strawberry in conventional and organic cultivation systems. The enzymatic activity during postharvest storage of both types of strawberry was divided at the fifth day of storage into two phases: postharvest changes and rotting. Pectin molecules extracted from organic strawberries were longer and more branched compared to the conventional strawberries; however a more noticeable reorganization of molecular structure occurred. The sequential action of the pectinolytic enzymes had a direct effect on the molecular structure of pectin fractions. The observed changes in pectin structure relate to the synergistic activity of pectinolytic enzymes and some microorganisms. The organic system was characterized by a greater number and variety of bacteria and fungi during storage as compared to the conventional system.

THE EFFECT OF EDIBLE COATING CHITOSAN-VIRGIN COCONUT OIL ON THE STORAGE OF STRAWBERRY

&lt;p&gt;Edible coating based on chitosan-virgin coconut oil (VCO) as coating materials on strawberries have been successfully developed. This research aims to prolong the shelf life of strawberries by inhibiting the growth of microorganism. The experimental design used completely randomized design (CRD). Edible coating solution was prepared by mixing chitoson 1,6% b/v and VCO in various concentration namely 1%, 2% and 3%. The immersion process was carried out by inserting strawberries into edible coating solution for 1 min, 2 min and 3 min, respectively. The results showed that edible coating with various of VCO concentrations have good performance to inhibit the growth of microorganism and fungi. The variotion of VCO concentration 2% on the seventh day storage was more effective at inhibiting bacterial growth of 37,5% with the total colony growth of 1,52 × 109 cfu/mL. The optimum immersion time showed that 2 min has optimum inhibition results of 64,9% with the total colony growth of 4,7 × 108 cfu/mL on the second day of storage. Whereas for yeast, the optimum VCO concentration of 1% on the seventh day of storage showed the best inhibition performance for yeast growth of 72% with the total colony growth of 4,9 × 108 cfu/mL. The duration of immersion process showed the greatest inhibition performance of 70,8% on the seventh day with the total colony growth of 5,1 × 108 cfu/mL. Edible coating chitosanVCO successfully inhibited the microorganism growth and maintain the strawbeeries quality until the fifth day of storage.&lt;/p&gt;

Do chemical and nutritional compounds change during the storage of Jabuticaba (Plinia cauliflora)?

Jabuticaba (Plinia cauliflora) is a native Brazilian Atlantic Rainforest fruit tree. Its fruits are purplish berries with a short shelf life, due to fermentative processes that begin shortly after harvest. Recently, commercial jabuticaba exploitation has intensified, justifying the application of postharvest technologies. In this context, this study aimed to evaluate the chemical characteristics and nutraceutical compounds of “ponhema” jabuticabas stored at room and cold temperatures. Chemical analyzes (soluble solids (SS), titratable acidity (TA), pH, soluble sugars, soluble pectins and pectinamethylesterase (PME) activity), and nutraceutical compounds (total anthocyanins (TA), yellow flavonoids (YF), total phenolic compounds (TFC)) were performed. A completely randomized experimental design was applied. Analyzes were performed every 2 days, at days 0, 2, 4 for the room temperature (25° C) assay and at days 0, 2, 4 and 6 for the cold temperature (13° C) experiment. Fruits stored under cold temperature presented lower acetaldehyde and ethanol contents, as well as high soluble sugar, total anthocyanin, and total phenolic compound levels. Fruits stored at room temperature displayed marked wilting and fermentation on the fifth day of storage, preventing their consumption after this period. Fruits presented a shelf-life gain of up to two days when stored at cold temperature, displaying better characteristic maintenance, such as soluble solids, titratable acidity, pH and soluble sugars, which were verified by the acetaldehyde and ethanol tests. Total anthocyanin and phenolic compound levels were higher in fruits stored at cold temperature

Effects of dietary fish oil replacement by poppy seed oil on growth performance and fillet quality of rainbow trout (Oncorhynchus mykiss)

Rainbow trout (Oncorhynchus mykiss) were fed replacement of fish oil with diets including poppy seed oil (PSO; 0%, 50% and 100%). At the end of the 90-day feeding period, the water holding capacity of the fillets decreased when the storage time increased. The colour and pH values were affected by both storage and diets. The hardness, springiness, gumminess and chewiness index of the fillet samples decreased as a consequence of increasing storage time, whereas the cohesiveness values of the fillets increased. The addition of PSO increased unsaturated fatty acids and reduced saturated fatty acids in the fatty acid composition of the fillets. These results demonstrated that the fatty acid (FA) composition of the rainbow trout fillets was reflecting the FA composition of dietary treatments and oils sources. The total mesophilic and psychrophilic bacteria count of the fish oil (FO), poppy seed oil/fish oil (PSO/FO) and poppy seed oil (PSO) samples was found within the legal limit on the third day of storage; however, it was found above the legal limits on the fifth day of storage. The sensory evaluation results showed that the fish fed with PSO diet were found to be non-desirable. The results of the study suggested that the blend of 50% fish oil and 50% poppy seed oil could be used as a replacer of fish oil in diets for rainbow trout to obtained the best growth performance, fillet quality and storage conditions.

Iodogen Method on Iodine-131 (131I) Radiolabelling of Silver Nanoparticle (AgNPs) as a New Agent of Molecular Imaging

The application of nanomaterials in the treatment of various types of diseases continues to increase, including the use of silver nanoparticles (AgNPs). However, there still limitation in terms of the research on labelling AgNPs using radioactive compound such as 131I. The aim of this study is to carry out a method on 131I radiolabelling of AgNPs by using Iodogen as an iodination reagent. The radiolabelled 131I-AgNPs were then purified by using Sephadex-25 column chromatography with 0,05 M phosphate buffer solution as mobile phase for the first purification and HEPES solution for the second purification. The radiochemical purity of radiolabelled 131I-AgNPs was then determined by using autoradiography scanner. 131I-AgNPs with a purity 94,5±0,2121% were obtained after the purification. Stability test of the 131I-AgNPs was carried out by determining the radiochemical purity of the 131I-AgNPs on the first day until the fifth day of storage in the room temperature and refrigerator. The best stability of the 131I-AgNPs after purification resulted in radiochemical purity >90% until the fourth day and <90% on the fifth and subsequent days in both storages. This result shows that storage in the refrigerator can be a better choice rather than in the room temperature.

Novel postharvest management using laser irradiation to maintain the quality of strawberry

Strawberry fruits are perishable fruits and deteriorate vastly after harvest. This study aimed to maintain the quality attributes of strawberry fruit during seven days of cold storage using diode laser irradiation. Strawberries (Fragaria × ananassa, cv. Festival) were irradiated with diode laser at wavelength of 450 nm and light intensity of 1.3 mWcm−2 for 3, 6, and 12 min, while the non-irradiated fruits served as the control sample, then the fruit was packed and stored for 7 days at 10 °C and 85–90% relative humidity. The findings showed a significant reduction in weight loss and decay percentages of treated strawberries with 3 and 6 min of laser light, while control and 12 min laser irradiated samples exhibited the highest significant increase in weight loss and fungal decay. All laser treatments retained firmness of the flesh until the fifth day of storage, meanwhile the control sample became softer and fully mature, and at the end of the storage period, the control sample lost 77.9% of the firmness compared to 9.94% of 3 min treated fruit. Laser light had a marginal effect on pH, titratable acidity, and the content of anthocyanin. The results revealed that low exposure duration of laser treatment decreased darkness, and Chroma and total soluble solids (TSS) were maintained. Vitamin C showed a slight increase for all treatments and by the end of the storage period, the 3 min treated sample had the highest significant value of 73.04 mg/100 g compared to the lowest significant value of 65.86 mg/100 g of control. It was noticed that laser irradiation significantly reduced the reduction percentage of antioxidant activity compared to the control sample even with the highest exposure time of laser irradiation.

Preservation of bovine semen using egg yolk substituted with extract guava in water from yellow coconut on the semen quality and fertility of Bali cattle

The present study used the ratio of 80% coconut water and 11 - 20% egg yolk substitution with extract guava ranged from 4 to 9% in order to determine the quality and fertility of Bali cattle storaged at 50C. This study used a complete factorial design with two factors and six treatments. The first factor was coconut water and egg yolk substituted with extract guava extender at different ratio consisted of 6 treatments. They were: (1) T0 (control) = 80% coconut water + 20% egg yolk without extract guava; (2) T1 = 80% coconut water + 16% egg yolk + 4% extract guava; (3) T1 = 80% coconut water + 15% egg yolk + 5% extract guava; (4) T2 = 80% coconut water + 14% egg yolk + 6% extract guava; (5) T3 = 80% coconut water + 13% egg yolk + 7%; and (5) T4 = 80% coconut water + 12% egg yolk + 8% extract guava; and (6) T5 = 80% coconut water + 11% egg yolk + 9% extract guava. The second factor was the length of storage at low temperature which consisted of 3 treatments, including 1 day, 2 days, 3 days, 4 days, 5 days, 6 days and 7 days. The semen used in this study had motility ranged from 50 to 55%. The variables measured in this study were intact plasma membrane (IPM) and intact acrosome hood (ICH). The results showed that the percentage of spermatozoa motility for T1 until the sixth day of storage was 55.51%, T2 until the seventh day of storage was 40.14%, T0 to the fifth day was 41.73%, T3 and T4 until the fourth day was 43.85% and 41.11%, respectively, whereas for T5 only until the third day were 51.00% and T6 until the second day amounted to 48.83%. Viability of Bali cattle spermatozoa in the six treatment groups where egg yolk substituted with extract guava was higher (T1, T2 and T6) compared to T0 from the first day until the fifth day of storage. It can be concluded that substitution of 15% egg yolk with 5% extract guava in 80% coconut water diluents can maintain IPM and ICH spermatozoa of Bali cattle until the sixth day of storaged at 5°C.

EFFECT OF HEAT TREATMENTS DURING HATCHING EGGS STORAGE ON HATCHABILITY TRAITS AND CHICK QUALITY

The purpose of this study was to investigate the efficacy of short periods of incubation during egg storage (SPIDES) on hatchability, embryonic mortality, incubation time and chick quality of broiler breeder hatching eggs stored for 15 days. A total of 15510 hatching eggs were collected from 49-wk-old Arbor Acres broiler breeders flock. Eggs were divided into four groups. First group was stored for 5 days without heat treatment (Fresh eggs). Second group was stored for 15 days and heated one time at the fifth day of storage (SPIDES1). Third group was stored for 15 days and heated two times, on fifth and tenth days of storage (SPIDES2). Forth group was stored for 15 days without heating, a negative control. Heat treatment was at 32oC and 55 – 60% relative humidity for 6 hours. Results indicated that prolonged storage reduced hatchability, and visible fertility of untreated eggs. Heat treatments improved early embryonic mortality, hatchability and visible fertility. When eggs were exposed two times to heat treatment the hatchability was significantly improved as compared to those exposed one time only. Incubation time of the negative control was significantly increased as compared to the fresh eggs group or both heat treatment groups. No differences were observed between groups in live pipped or culled percentages. Relative yolk sac weight of newly hatched chicks increased significantly with the length of the pre-incubation storage period. However, both heat treatments restored this percentage to that of the fresh eggs. Chick quality traits (Tona score, chick weight, relative chick weight and chick lengthweight) of the negative control group had lowest values as compared to other groups. However, SPIDES treatments slightly improved chick qualities. In conclusion, the present study revealed that SPIDES is an effective method to ameliorate the detrimental effects of long storage period on hatchability and chick quality.

Effect of banana peel extract on storage stability of banana cv. Sagar

Due to shorter shelf life and inadequate postharvest facilities, every year a huge loss of banana occurs in Bangladesh. An effective postharvest practice can reduce the spoilage rate as well as can extend the shelf life of banana. In this context, this current study was conducted to assess the effect of banana peel extract (BPE) on shelf life and quality characteristics of ripe banana (cultivar: sagar). Four types of ripe banana samples were prepared and were assessed to find the changes of different physico-chemical parameters like weight loss, color, flavor, firmness, total soluble solid (TSS), pH and spoilage rate. Storage study showed that shelf life of banana can be extended around 2-3 days by spraying BPE on the outer surface of ripe banana. Bananas without treatment were completely spoiled on the fifth day of storage whereas 31.25, 50.00 and 69.23% samples were spoiled on that day in case of bananas treated with BPE of 80% ethanol, distilled water and acetone respectively. The best retention of color, flavor and texture was found for samples treated with BPE of 80% ethanol. Finally, this study revealed that banana peel can be used as a potential source to preserve banana with extended shelf stability