Increasing Storage Time Research Articles

Effect of Pistacia atlantica (Bane) Essential Oil on Oxidative Stability of Sunflower Oil

Background: The antioxidant activity of Bane (Pistacia atlantica) has been proved in different researches. This study evaluated the potential of Bane (Pistacia atlantica) essential oil (as a natural antioxidant) on the oxidative stability of sunflower oil. 
 Methods: The essence of Bane was added to sunflower oil at concentrations of 200, 400,600,800, and 1,000 ppm. Tertiary Butyl Hydroquinone (TBHQ) was applied as synthetic antioxidant. All samples with the control were stored at 65 ̊C for 20 days. Gas Chromatography-Mass Spectrometry was used for the essence analysis. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, rancimat, p-anisidine value (P-AnVs), and peroxide value (PV) were determined to assess the efficacy of differecnt concentration of essence (200, 400,600,800, and 1,000 ppm). Data were analyzed by Statistical Analysis System (SAS) version 9 Software.
 Results: The essential oil yield was 0.1% v/w. The basic components of essence were monoterpene and sesquiterpene hydrocarbons. Synthetic antioxidant had the highest scavenging activity, followed by the mixture sample. PVs were in the range of 19.56-20.73 milliequivalents (meq)/kg for the treated samples after 20 days, while it was 38.74 on the 20th day for the control. For all treatments, PV was increased with increasing storage time. P-AnVs were 8.58-17.14 for stabilized samples and 18.02 for control sample on the 20th day of storage. In all stages, control sample had the highest P-AnV. For all samples, P-AnV increased as a subject of storage time.
 Conclusion: P. atlantica (Bane) essential oil had a stabilizing effect on sunflower oil and can be used as a natural antioxidant to stabilize edible oil during storage.

Fractal image analysis and bruise damage evaluation of impact damage in guava

Impact bruise damage and quality of ‘Gim Ju’ guava were investigated for different drop heights and number of drops using fractal image analysis. For the impact test, a stainless-steel metal ball (250 g) was dropped on fruit from three drop heights (0, 0.3, 0.6 m) either once or five times. Fruit quality was evaluated for impact energy, bruise area (BA), bruise volume (BV), bruise susceptibility, bruise score and pulp color (L*, a*, b* and C values). The fractal dimension (FD) value using fractal image analysis was analyzed at the bruise region. Results showed that five drops (0.3 m) with a high impact energy (3 678.75 J) and a single drop (0.6 m) with a low impact energy (1 471.50 J) exhibited no significant in BA, BV, bruise score as well as all color values (L*, a*, b* and C). While the FD value of a single drop from 0.6 m had a higher FD value than that of five drops from 0.3 m. It is indicated that FD exhibited a better performance to classify impact bruising level of guava than BA, BV and color parameters. The FD value gradually decreased with increase of storage time and bruise severity. The correlation coefficient (r) values of FD (r = − 0.794 and − 0.745) between BA and BV were more significant than those L* (r = − 0.660 and − 0.615) and a* (r = 0.579 and 0.473). The coefficient of determination (R2) of the polynomial equation in bruised fruit (R2 = 0.85 to 0.99) was greater than the control (no bruise) (R2 = 0.80). A higher R2val (0.88 and 0.92) was exhibited at five drops. Interestingly, FD analysis showed greater potential than color measurement to assess bruise impact damage in guava.

Inhibition of Browning in Apples Using Betacyclodextrin-Assisted Extracts of Green Rooibos (Aspalathus linearis).

Green rooibos' bioactive compounds contribute greatly towards its antioxidant activity. The anti-browning activity of aqueous (GRE) and beta-cyclodextrin (β-GRE)-assisted extracts of green rooibos was investigated in canned apples. Freeze-dried extracts (GRE and β-GRE) obtained at 40 °C for 60 min were added in canned apples at 0.25 and 0.5% prior to heat processing and stored at 23 and 37 °C for 24 weeks. Lightness (L*), colour difference (DE*), furfural and hydroxymethyl furfural (HMF) were determined to establish the effect of extracts against non-enzymatic browning (NEB) development. The L* value decreased, whereas DE*, HMF and furfural increased with increased storage time and temperature. A higher inhibition was observed for samples stored at 23 °C, and storage at 37 °C reduced (p < 0.05) the inhibitory capacity of extracts. Greater inhibition against NEB development was reported for β-GRE 0.25 and 0.5 via the L* value (40.93-46.67%), β-GRE 0.25 for DE* (46.67%) and β-GRE 0.25 and 0.5 for HMF (59.55-67.33%). No differences (p > 0.05) were observed in furfural inhibition between all extracts, although inhibition was reported at 62.69-72.29%. Browning inhibition correlated with the reaction rate constant (k0) and activation energy (Ea), exhibiting a correlation coefficient of 0.925, 0.964, 0.932 and 0.754 for L*, DE*, HMF and furfural, respectively.

Browning inhibition and shelf life of packaged air‐dried chestnut kernels

AbstractAir‐dried chestnut is a traditional snack in northern China, but no standardized quality control methods or commercial products are available. The browning of air‐dried chestnut kernels was inhibited by the combined use of 1.5% EDTA‐2Na, 1% pullulan, and 1% l‐cysteine. The air‐dried chestnut kernels were packed in three different bags (PB1, polyethylene (PE); PB2, polyamide resin (PA)/PE; and PB3, polyethylene terephthalate/PA/aluminum foil/PE), and stored at 4°C, 25°C, and 35°C, respectively. With increased storage time, the degree of browning, weight loss, and hardness increased, while the antioxidant activity and respiration rate decreased. The shelf life (SL) of packaged air‐dried chestnut kernels in different storage conditions was predicted by the Arrhenius equation, and the longest predicted shelf‐lives at 4°C, 25°C, and 35°C were 105.3 days (PB2), 19.5 days (PB3), and 10.8 days (PB1), respectively. The results provide guidance for inhibiting the browning of packaged air‐dried chestnut kernels and prolonging their SL during production and consumption.Practical applicationsAir‐dried chestnut has a crisp and sweet taste and low digestibility of starch, however, it has not been industrially processed until now. The optimal browning inhibitors and packaging materials of air‐dried chestnut kernel were explored, and the shelf life of packaged air‐dried chestnut kernel was predicted using Arrhenius equation. The results of this study will be beneficial to the commercial production of air‐dried chestnut kernel.

Characterization of heat-treated chitosan cast films and their antimicrobial activity on the growth of natural flora of pasteurized milk

This research aimed to evaluate the physicochemical and biocidal properties of chitosan films obtained through the solvent casting method using two different molecular weights, and thermally treated for an extended time (3 weeks) at 70 °C under vacuum condition (RH 0 %). The effect of storage time (for 30 and 180 days) under ambient conditions (23 °C and RH 40 %) on the properties of heat-treated cast films and their biocidal effectiveness was also assessed. FTIR-ATR, TGA and XRD of resulting films were analyzed to explore the dependency of antibacterial performance on the alteration in molecular and chemical structure. The results demonstrated that the solubility of treated films at 70 °C was proportionally reduced, resulting from the reduction of protonated amines and an increase in crystallinity. Likewise, increasing storage time led to a significant lowering in the solubilization of cast films. It was found that the solubilized fraction of chitosan cast films is the active fraction with the biocide behavior that can act against bacteria. In addition, the effectiveness of migrated chitosan was examined against the natural flora of pasteurized milk, such as Paenibacillus and Pseudomonas fluorescens. The results showed that cast films obtained from chitosan with lower molecular weight caused a reduction in the total count of viable cells without a significant effect on the properties of milk.

Effect of harvesting stage and storage condition on post-harvest quality and sensory acceptability of mango fruit in Gamo Zone, Southern Ethiopia

The effect of harvesting stages (mature green, half-ripe and full ripe) and storage conditions (zero energy cool chamber, wooden box and underground storage) on post-harvest quality and sensory acceptability of mango fruit was evaluated. Three harvesting stages of mango fruit were harvested and 10 kg of mango fruit was stored in three storage conditions until the end of the storage period. Spoilage and weight loss of mango fruit were recorded from storage in three-day intervals. All samples were analyzed for Post-harvest quality of mango fruit before and after storage at Arba Minch University, Abaya Campus Chemistry laboratory, and sensory acceptability was evaluated by using untrained 45 panelists at the end of the storage period. Completely Randomized Design in factorial arrangement with three replications was used to evaluate the shelf life and postharvest quality of mango fruit. Weight loss, spoilage, firmness and total soluble solids of mango fruit were increased while vitamin C, moisture content and titratable acidity were decreased with increased storage time. The vitamin C content of mango fruit was highest at half ripe in a zero energy cool chamber and was lowest at full ripe harvested in a wooden box after the end of the storage period. The highest overall acceptability of mango fruit was observed at the half-ripe harvested stage in zero energy cool chambers while the lowest was observed at the mature green harvested stage mango fruit in a wooden box after the end of the storage period. Based on the current study, half ripen mango fruit in zero energy cool chamber storage recorded the least percent of weight loss, spoilage amount, maximum shelf life and quality, especially vitamin C content and higher overall acceptability. Further study will be needed on the microbial quality of mango fruit in different harvesting stages and storage conditions during storage periods. Int. J. Agril. Res. Innov. Tech. 12(2): 82-87, December 2022

Design and Evaluation of a Palm Fruit Thresher

Aims: The high demand for palm oil as food and industrial raw material is on the increase and the traditional method cannot sustain the demand for the crop. Therefore, there is need for design and fabrication of a locally and affordable palm oil processing machine, hence, this project.&#x0D; Methodology: A palm fruit thresher was designed, fabricated and evaluated at the Department of Agricultural Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria. The thresher. Comprises of hopper, threshing chamber, the drive mechanism, separation units and the discharge outlets. The machine was evaluated for effect of storage and sterilization time on the threshing efficiency. The storage time (1, 2, and 3 days) and sterilization time (30, 40, 50 and 60 minutes) were used to investigate the effect of these treatments on the machine threshing efficiency and throughput capacity.&#x0D; Results: The palm thresher was designed, constructed and evaluated. The result of the experiment showed that the threshing efficiency and the throughput capacity increased from 87.0 to 93.0 % and 258.0 to 468.0 kg/hr. respectively, as the storage time increases from 1 to 3 days. The effect of sterilization time was also found to be significant on the throughput and shelling efficiency (p&lt; 0.05). The shelling efficiency and the throughput capacity was found to increase from 58.3 to 92.2% and 517.1 to 769.3 kg/hr. respectively, as the sterilization time increased from 10 to 30 minutes.&#x0D; Conclusion: The results of these experiments showed that palm fruit threshing can be mechanized using a locally fabricated machine.

Formation of aroma characteristics driven by volatile components during long-term storage of An tea

The aim of this study was to reveal the molecular basis of aroma changes during storage of An tea (AT). The key volatile compounds in AT were screened using SPME-GC–MS and SPE-GC–MS analytical techniques in combination with odor activity value (OAV) and flavor dilution factor (FD). The results showed that with the increase of storage time the stale and woody aromas were revealed. Esters, acids and hydrocarbons are the main types of volatile compounds in AT, and their content accounts for 52.69 %–61.29 % of the total volatile compounds. The key volatile compounds with stale and woody aromas during AT storage were obtained by OAV value and FD value, namely ketoisophorone (flavor dilution factor, FD = 64), linalool oxide C (FD = 64), 1-octen-3-ol (OAV > 1, FD = 32), 1,2-dimethoxybenzene (FD = 16), naphthalene (OAV > 1, FD = 32), 3,4-dimethoxytoluene (FD = 16), and 1,2,3-trimethoxybenzene (FD = 8). Our research provides a scientific basis and insights for the improvement of quality during the storage of dark tea.

Combination of NIR spectroscopy and algorithms for rapid differentiation between one-year and two-year stored rice

Storage is necessary for rice to ensure the year-round consumption of rice. With the increase in storage time, the taste quality and commercial value of rice gradually decrease. The accurate determination of the freshness of rice is critical to the rice trade. However, it is difficult to distinguish aging rice from fresh rice, so a quick and simple method is needed to identify the freshness of the rice. In this study, a combination of near-infrared spectroscopy (NIR) and various algorithms, such as partial least squares discriminant analysis (PLS-DA), support vector machines (SVM), and classification and regression trees (CART), were used to differentiate the freshness of rice. PLS-DA and SVM demonstrated excellent classification ability in identifying the freshness of rice, with sensitivity and specificity of 1. The original spectra were used with 100% accuracy in the test set to determine the freshness of the rice. As a result, PLS-DA and SVM can be used to determine the freshness of the rice.

Effect of fruits storage conditions on the yield and the quality of Pistacia lentiscus oil

&lt;p&gt;This study aims to determine the effect of fruit storage conditions on the yield and quality of &lt;em&gt;Pistacia lentiscus&lt;/em&gt; oil. Fruits were harvested in North Tunisia, and oil was extracted using the pressing method. Three storage conditions were tested; fruit is frozen at -20°C, fruit storage in a cold room at 4°C, and air-dried fruits at 25°C. Oil yield, free fatty acids, peroxide value, and total polyphenolic content were determined after 30, 60, and 90 days of storage. During the first 30 days, the highest yield was reached by fruits stored in a cold room (15%). Oil acidity from freshly harvested lentisk fruits was around 6% and then increased during storage. With increasing storage time, the oil peroxide value and the total polyphenolic content decreased in the fruits from all treatments. The peroxide value reached the respective values of 8, 5, and 23 meq O&lt;sub&gt;2&lt;/sub&gt;/kg oil for Frozen, Cold Room, and Air Drying treatments. The total polyphenolic content varied from 0.5 EGA/g oil for air drying and frozen treatments to 0.8 EGA/g oil for the cold room. This study allowed the determination of the optimal conditions of storage of &lt;em&gt;Pistacia lentiscus&lt;/em&gt; oil. These results are important to preserve the oil's quality and chemical and medicinal properties.&lt;/p&gt;

Dynamic changes in water mobility and taste substances of cooked Tan lamb meat after chilled storage

Tan sheep meat is an increasingly valuable commercial product in China. However, following its wider distribution, the effects of storage time on eating quality of the raw meat require elucidation so that product quality can be maintained. Here, the effects of storing raw Tan lamb at 4 ℃ over 0–10 d on its eating quality were studied by measuring changes in cooking loss, water mobility, and taste substances after cooking. The results showed that minimum cooking loss occurred on day zero, and internal water became increasingly bound with macromolecules during storage. The main umami (UAA), sweet (SAAs), and bitter amino acids (BAA) were glutamic acid, glycine and alanine, and arginine respectively. Amounts of UAAs decreased, while the SAAs and BAAs both increased during storage. Inosine 5′-monophosphate (IMP) was the main taste nucleotide. Its content decreased with increasing storage, while that of its bitter metabolite, inosine, increased. The overall taste substance profiles suggested that umami taste reduced and bitterness increased in cooked Tan sheep meat with increasing storage time. Taste activity analysis revealed that IMP made the greatest contribution to the taste of the cooked meat. Overall, Tan lamb exhibited the best eating quality when cooked on the day of slaughter.

Analysis methods to determine the bound-state beta-decay half-life of Thallium-205

Bound-state β−-decay is an exotic decay mode that produces temperature-dependent stability in nuclei. A striking example is 205Tl, in part because of its impact on the 205Pb/204Pb cosmochronometer—a short-lived ra-dionuclide clock that can provide unique constraints on s process material in the early solar system. The bound-state β−-decay of 205Tl was measured at GSI, where fully stripped 205Tl81+ ions were produced and stored in the Experimental Storage Ring. Decay occurred during storage producing increased 205Pb daughters with increased storage time. This contribution briefly outlines the experiment and describes analytical corrections required to extract the half-life.

Study on the quality change of crown pear during storage

Using the high-quality Crown Pear as the subject of experimental research, an analysis of the changes in the quality of Crown Pears during a storage period is conducted to provide a theoretical basis for the development of the pear cold storage industry. The study utilizes a handheld digital refractometer, texture analyzer, colorimeter, T-type thermocouple, and electronic balance to explore six aspects of Crown Pears: soluble solids content, hardness, color difference, freezing point, drying loss, and taste. The results reveal the following changes in pear quality during different storage periods within one cycle: the content of soluble solids in Crown Pears initially increases and then decreases during the storage period; hardness decreases with increasing storage time; the external appearance of pears gradually darkens; and drying loss increases with storage time. During the cold storage process of Crown Pears, the optimal temperature setting for the cold storage should be maintained at -1°C to 0.5°C. The flavor of Crown Pears is not optimal during the early stage of storage. The storage time for Crown Pears should be within four months.

Influence of fruit color on the oil quality and seed germination of Idesia polycarpa Maxim.

Abstract: The aim of this study was to investigate the effects of Idesia polycarpa fruit blackening on fruit and seed morphological characteristics, oil content, fatty acid content, seed germination rate and physiological properties. Germination tests were conducted under dry and wet storage at 5 °C for 0 d, 20 d, 40 d, 60 d and 80 d. The fruit mass, the 100-grain weight, the moisture content, the oil content of seeds and oleic acid in unsaturated fatty acids of black fruit are significantly lower than red fruit (P &lt; 0.05). The germination rate of black fruit seeds was higher than red under wet storage and the malondialdehyde content of black fruits decreased with increasing storage time. Our results demonstrated that black fruits of I. polycarpa should not be discarded indiscriminately and that the color of the fruits can be chosen according to the purpose of use. Black fruits are picked for species propagation, while red fruits are mainly harvested for oil extraction.

Chemical treatment and storage of sorghum seeds produced in different management zones

Abstract: Precision Agriculture considers soil attributes and production aspects to define management zones. Although there is little information, it is likely that seeds produced in different management zones have different quality after chemical treatment and storage. The aim was to evaluate the physiological quality of sorghum seeds produced in different management zones, after chemical treatment and storage. The management zones were defined from interpolated maps of soil and vegetation attributes with the aid of the Smart Map - SMP plugin, in a Qgis environment. After harvest, the seeds were treated with Thiamethoxam, Imidacloprid + Thiodicarb, Fludioxonil + Metalaxyl-M and a control treatment (water). Then, they were stored for 0, 60 and 120 days. The seeds were evaluated for their quality through the following tests: moisture, germination, dry mass of seedlings, electrical conductivity, and accelerated aging. The design was completely randomized in a 4 × 3 factorial scheme, with the management zones being analyzed independently. Sorghum seed treatments with insecticides cause greater phytotoxicity during storage in both management zones, unlike the fungicide treatment. Sorghum seeds produced in high-management zones have high physiological quality and less deterioration during storage. Sorghum seeds produced in low-management zones treated with insecticides, as the storage time increases, show lower vigor due to deterioration and phytotoxicity.

Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions.

Yogurt is defined as a coagulated milk product obtained from the fermentation of lactose into lactic acid. Drinking yogurt (laban) was prepared from buffalo milk, cow milk, and a 50:50 blend (cow + buffalo milks) by adding 0.5% carboxymethyl cellulose to each of the 3 milk treatments. Samples were then refrigerated for 7, 14, and 21 d before determination of physical, microbial, and sensory parameters. Yogurt prepared from buffalo milk had higher fat and protein contents, and better taste, aroma, and overall consumer acceptability compared with laban prepared from cow milk or mixed milk. During storage, protein and total solids contents remained unchanged, whereas milk fat, color, appearance, taste, smell, texture, and overall acceptability of laban decreased in the different treatment groups. The acidity of laban increased with storage time. Bacteria, including coliforms, were not found in any treatment group during storage. In conclusion, overall acceptability of laban prepared from buffalo milk was higher than that made from cow milk or mixed milk, but increased storage time reduced the quality of laban prepared from cow, buffalo, or mixed milk.

무동력 수경재배 장치의 상추 생육과 수확 후 포장에 따른 품질 특성

The research was aimed to improve pre-harvest methods to maintain marketability in postharvest leaf lettuce. In this study, the effect of hydroponics on the growth and post-harvest storage characteristics of ‘Chongchima’ lettuce grown in peat mass medium hydroponic system using a non-powered culture device or deep water culture (DWC) was evaluated. There was no difference in fresh weight, leaf number, SPAD, moisture content, and C/N ratio between peat moss growing medium hydroponic and DWC methods except plant height. It was found that lettuce cultivation by a nonpowered hydroponics method is easier than the existing DWC. The quality parameters, such as fresh weight loss, SPAD value, and general appearance of lettuce were investigated after harvest. There was no significant difference in fresh weight loss and general appearance during storage of lettuce by the hydroponics methods. However, with the increased storage time of SPAD, which is related to chlorophyll content, was slightly higher in peat moss medium hydroponic was than DWC. When crops such as lettuce are grown under favorable conditions without any agronomic abnormalities, it is suggested that post-harvest storage is not significantly affected by peat moss growing medium hydroponic and DWC.

Characterization of Fruit Quality Traits and Biochemical Properties in Different Myanmar Mango Cultivars during Ripening Stages

Here, we characterized the changes in fruit quality and biochemical parameters in four Myanmar mango cultivars from ripening stage 1 to 4 at ambient temperature. Total soluble solids, total sugars, and reducing and non-reducing sugar content increased, whereas titratable acidity decreased with increasing storage time in all cultivars. ‘Sein Ta Lone’ showed the highest consumer acceptability, with maximum sensory quality scores owing to its unique characteristics. ‘Hin Thar’ and ‘Ma Chit Su’ also had better quality and sensory attributes than ‘Yin Kwae’. Sugar/acid ratios in all cultivars ranged from 23 to 50, the standard sugar/acid ratios in high-quality mango fruits. The total phenolic content (TPC) and antioxidant activity among cultivars ranged from 8.20 to 14.96 mg gallic acid equivalents and 19.52 to 26.79 mg vitamin C equivalents antioxidant capacity, respectively, per 100 g of fruit extract throughout the storage. ‘Hin Thar’ was the richest in phytochemical compounds. A significant positive correlation was found between total phenolic activity and 2,2-diphenyl-1-picryl-hydrazyl free radical scavenging activity of fruits, showing that TPC exhibited linear relationships with the antioxidant activities of each mango variety during the different stages of ripening.

Contamination of rare earth oxide surfaces stored in vacuum environment

Rare earth oxide (REO) ceramics have great potential to be applied as robust hydrophobic materials in several industrial applications. Compared to hydrophobic polymers, REO ceramics have outstanding hardness, thermal stability in addition to high water contact angle (up to 115°). However, the origin of REO hydrophobicity remains unclear. Currently, there are two competing mechanisms: (i) REOs are inherently hydrophilic and the high WCA observed is due to the adsorption of airborne hydrocarbons on the surface when exposed to air, (ii) REOs require a vacuum treatment to develop the hydrophobic behavior. The former is recognized by many independent studies while the latter has not been fully addressed due to inadequate investigation of the change in surface chemistry of REOs as they are exposed to vacuum conditions. Herein, we fabricated high quality CeO2 epitaxial films and explored the changes in surface chemistry as a function of storage time in an ultra-high vacuum (UHV) environment. We found that carbon and fluorine can build up on the surface with increasing storage time in UHV condition. Our results suggest that care needs to be taken in the interpretation of wettability data of REOs that have been stored in a vacuum environment.

Controlled atmosphere and dynamic controlled atmosphere for Fuzzy logic-based banana storage

The insertion of New Information and Communication Technologies is increasingly present in the most diverse fields of knowledge, among them agriculture. This insertion results in what is called precision agriculture. Postharvest of bananas requires the application of new technologies to increase storage time and reduce losses. Bananas are highly perishable. Losses in postharvest may vary from 20% to 80% of the crop. Therefore, the purpose of this article is to present the impact of applying new information and communication technologies in the quality and time of conservation of bananas in control atmosphere. To meet the goals, five treatments in the cold storage process of bananas, refrigerated environment, static controlled atmosphere (2% of O2 and 7% of CO2), dynamic controlled atmosphere with static respiratory quotient, dynamic controlled atmosphere with dynamic respiratory quotient, and controlled atmosphere with intelligent control (2% of O2 and 7% of CO2) were applied. These five treatments were implemented based on a computing embedded system, sensors and actuators. The intelligent control system used was built with Fuzzy logic techniques. The system controls the respiration gases of bananas and a cold chamber controls the temperature. To validate the research, the storage of pome banana was evaluated in all the treatments to compare the fruit technical requisites and quality. As results we can see the expressive increase of storage time of bananas with the keep of fruit quality. The treatment system with dynamic and intelligent atmosphere control was also seen (2% of O2 and 7% of CO2) as the most efficient, reaching a storage for 45 days and thus proving that new technologies promotes precision agriculture.