Increase In Storage Period Research Articles

Effect of harvesting time and storage period on quality and storability of Hayward Kiwifruit

Postharvest fruit quality is so affected by harvest time in Hayward kiwifruit. The aim of the present study was to characterize the effects of harvest time and storage period on quantitative and qualitative traits of kiwifruit. Tests were carried out with four harvesting times (Based on the total soluble solids (TSS) index), i.e., 5, 6.5, 8 and 9.5°Brix and four storage time, i.e., 0, 30, 60 and 90 days. The experiment was done as factorial in a completely randomized design with three replications. The results showed that the interaction of treatments on all traits was significant except for the activity of SOD. Means comparison showed that during 90 days of storage, juice percentage, TSS/TA and starch content in all harvesting treatments were reduced compared to other storage levels (0, 30 and 60 days). With increasing storage period (60 and 90 days), total phenol content, TA%, chlorophyll a, total sugars, non-reducing sugars increased significantly in all harvesting treatments. The protein content and vitamin C increased significantly during the 60-day storage compared to other storage levels in all harvesting treatments. Under 90 days of storage, TSS, chlorophyll b, antioxidant capacity and PG activity increased significantly in all harvesting. This study showed that storage in 60 and 90 days could play a role in increasing the traits such as total phenol content, TA%, chlorophyll pigments, total sugar content, non-reducing sugars, vitamin C, fruit protein, antioxidant capacity, antioxidant enzyme activity and TSS.

Utilization from lemongrass and red sorghum bran as natural antioxidant and alternative for fat to improving quality and oxidative stability of beef burger

This study was carried out to evaluatebeef burger prepared from lemongrass and red sorghum bran as a natural antioxidant and alternative for fat at level 10, 20, 30 and 40% from sheep fat to produce four beef burger formulae. Control beef burger was prepared without any addition. Chemical analyses (moisture, protein, fat, ash, crude fiber and total carbohydrates) were carried out in raw materials (lemongrass and red sorghum bran), beef burger and their formulae during storage period (3 month). Thiobarbituric acid, water holding capacity, plasticity cooking loss, shrinkage, and texture profile analyses (TPA) and total bacterial count were determined in beef burger and their formulae during storage period for 3 months at -4oC. Moreover organoleptic characteristics were determined in fresh beef burger and their formulae. The results showed that the moisture and protein were decreased by increasing storage period as well as total lipids; total ash, crude fiber and total carbohydrates were increased. Plasticity and water holding capacity (WHC) shrinkage and cooking loss were increased during storage period. As the storage period increased, thiobarbituric acid (TBA) values increased for all beef burger and their formulae. During the storage period, the control beef burger showed the highest of total bacterial count, while, the formulae were observed the lowest one when lemongrass and red sorghum bran increased where they are rich in their natural antioxidant which protective the sheep fat in the formulae from oxidative. The organoleptic evaluations showed that the beef burger formula replacement sheep fat at level 10, 20 and 30%, respectively had higher acceptability (45.0, 40.0 and 37.5) and nearly control beef burger (45.0). Whereas, the beef burger formula replacement fat at level 40% had the lowest acceptability (30.0). It can be recommended that the lemongrass and red sorghum bran can play an important role as antioxidant, reduce oxidative sheep fat and antibacterial agents in refrigerated beef burger and their formulae.

Effect of hot water treatments and storage period on the quality attributes of banana (Musa sp.) fruit

Abstract The current study was carried out to evaluate the effect of hot water treatments and storage period on quality attributes of banana in the laboratory of Farm Structures, Sindh Agriculture University, Tandojam, Pakistan during 2017. Green matured Basari banana fruit free from defects was collected from local fruit market. The samples of banana fruit were dipped for 10 minutes in four different water treatments i.e. control (T1), 40°C (T2), 50°C (T3) and 60°C (T4). The quality attributes of stored banana fruits was observed at initial time of storage and at an interval of five days. The results demonstrated a significant (p≤0.05) effect of hot water treatments and storage period on banana’s quality parameters. Highest values for moisture content (%), pulp firmness (N), pulp to peel ratio, titratable acidity (%) and ash content (%) were observed under T3 followed by T2, T1 and T4, whereas least values for total soluble solids (% brix), pulp pH, total sugar content (%), decay incidence (%) and weight loss (%) were observed for T3 followed by T2, T1 and T4. It was also observed that all quality attributes except moisture content, pulp firmness, titratable acidity and ash content increased with increasing storage period. The conducted study concluded that treatment T3 provided better results, maintaining better quality with minimum losses. Keywords: Basari; Banana; Hot water treatments; Quality attributes; Storage period http://dx.doi.org/10.19045/bspab.2018.700195

Formulation of value added chicken meatball with different level of wheat flour

The present study was undertaken to evaluate the effect of different levels of wheat flour on the quality characteristics of chicken meatball. Wheat flour which acts as a binding agent of meatball except for control group T1. The meatballs were formulated having 0%, 5%, 10% and 15% wheat flour. The sensory (colour, flavour, texture, juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH, cooking loss), biochemical (TBARs, POV, FFA) were analyzed. Treatments were analyzed in a 4×3 factorial experiment in CRD replicated three times per cell. Wheat flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.06 to 26.49%. Among four treatments most preferable colour, odour, tenderness, juiciness was observed significantly (p<0.05) at 15% wheat flour group and the less preferable colour was observed from the control group. The preferablecolourwas observed at 0 days and less preferable colour at 30 day. Meatballs made with the addition of 15% wheat flour had the highest tenderness, overall acceptability, raw pH, cooked pH and lower DM, ash, PV and TBA & showed significant value (p<0.05) The cooked pH was decreased with the increased storage period. Meatballs with wheat flour inclusions at 15% were most acceptable. It is recommended that further studies of the wheat flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Bangladeshi market.SAARC J. Agri., 16(1): 205-213 (2018)

EFFECT OF SOME PACKAGING MATERIALS AS WHEAT GRAIN DISINFESTATIONS TOOL AGAINST Tribalism castanium (Herbst.) AND Rhyzopertha dominica (Fab)

Most packaged food products are subject to attack and penetration by insects. In addition reducing food quality, insects annihilate quantity, too. Since, different ways are designed for controlling stored-product pests without application of chemical methods. So, the present study included laboratory methods to evaluate the effectiveness of three packaging materials, namely high density polyethylene (HDPE), polyamide/polyethylene (PA/PE) and polyester/aluminum/polyethylene (PET/AL/PE) to prevent or minimize the insect infestation and grain wastage resulting in the attack of wheat grain and their products by two notorious insect species, the lesser grain borer Rhyzopertha dominica as primary infestation insect and red flour beetle, Tribolium castanium as secondary one. Two laboratory experiments were conducted to determine the protecting capacity of the three package materials through assessing some parameters, number of adults emerged (progeny), infestation (%), weight loss (%) germination (%) and moisture content. The first experiment contained cleaned and correct wheat grain in each bag with numbers of insects released external around the bags in glass container supplied with a lid to determine the penetration levels of both insects separately. The second experiment comprised infested wheat grain by the two tested insects packaging in each of the three materials separately with three replicates and stored for ten months. The same replicates without insect infestation were carried out to serve as control. In the first experiment, the results revealed that high density polyethylene was the susceptible packaging material because it had maximum number of holes and penetrations by insects into them. In the second experiment, results showed that all tested parameters significantly influenced by the type of packing materials and storage periods. Increasing storage periods of wheat seed up to 10 months significantly affected grain quality. Effect of time period showed significantly more number of adults emerged, increased insect infestation and weight loss percentages in wheat grains after 10 months than after 8, 6, 4 and 2 months. Oppositely, germination (%) and moisture content were decreased gradually through the periods of experiments. Packaged wheat grains in polyester/Aluminum/ polyethylene (PET/AL/PE) significantly recorded the most excellent results for all tested parameters, followed by polyamide/polyethylene (PA/PE) and lastly in high density polyethylene (HDPE).In addition that, Rhyzopertha dominica had penetration ability greater than Tribolium castaneum. Except Rhyzopertha dominica with (HDPE) material, the two insect species cannot penetrate any of the tested packing materials with no perforations. Eventually, the triple layer bag (PET/AL/PE) can be used in storing wheat grain against the attack of both Rhyzopertha dominica and Tribolium castanium.

Evaluation of the Viability and Seed Quality Response of six Wheat Cultivars to Storage Conditions form in different locations

This study was conducted at the seed technology department during 2016-2017 years to investigate the effect of some storage conditions i.e. storage times (after harvest, 6 and 18 months), location (Sakha and Sids), form of wheat (grain and spike) and six wheat cultivars (Sakha 93, Giza 168, Sids 12, Misr 1, Gemiza 9 and Gemiza 11) of grain on the germination, seedling vigor, viability and some grain quality parameters from the wheat stored. There was significant increase in moisture content, E.C and acidity percent due to long storage time. Wheat stored in spike form is more resistant than wheat stored in grain form against adverse storage conditions by lower content of moisture, E.C and acidity percentage. The results illustrated that increasing storage period after harvest until 18 months affected significantly all characters. The highest values of germination percentage, seedling vigor, 1000-grain weight, relative density, protein percentage and viability parameters were recorded with wheat stored in spike form. There were highly significant differences among seed quality characters due to storage locations. Sids gave the highest values for germination percentage, seedling vigor, grain viability, 1000-grain weight, relative density and protein percentage compared with Sakha location. On the other hand, results recorded highly significant differences among the tested cultivars for all studied characters which mainly due to differences in the genetic constitution of these cultivars. Misr 1 then Giza 168 gave the highest values of germination percentage and seedling vigor, while Sakha 93 gave the lowest value of germination percentage and seedling vigor

Elicitation of Phytoalexin rishitin in Potato Tuber Slices Infected by Fusarium spp., Does it Consider a Factor of Pathogenicity?

Potato tubers, under storage conditions, suffer from Fusarium dry rot disease caused by Fusarium spp. leading to devastating losses of stored tubers. Newly harvested tubers are resistance toward Fusarium infection, but disease becomes more vigorous by increasing storage period. Inoculation of potato tuber slices of Desiree cv. (highly susceptible) or Spunta cv. (highly resistant) either by a weak pathogen (F. moniliforme) or severe pathogen (F. solani) and tracking accumulation of phytoalexin rishitin in inoculated tissues at different intervals from inoculation revealed that Desiree cv. accumulated high amounts of rishitin in a very short time in comparison to another three tested situations. Dipping of potato tuber slices of both cvs. in different concentrations of the known antibiotic chloramphenicol prior to inoculation with a weak pathogen (F. moniliforme) led to increased disease severity associated with accumulation huge amounts of rishitin in inoculated tissues. The correlation coefficient between disease severity and rishitin production was +0.83. Moreover, the reaction of spunta cv. toward inoculation by a weak pathogen was changed from the state of resistance to very severe susceptibility. Since chloramphenicol affects protein synthesis on 70S ribosome’s, it was postulated that it prevents synthesis of factor(s) take a part in cell death during infection. Mitochondria extracted from potato tuber tissues secret compound(s) decreased rishitin synthesis in potato tuber slices treated with mycelia extract of F. solani. Treatment of isolated mitochondria with this antibiotic led to the elimination of this factor(s) from their secretions. Results obtained revealed that the elicitation of phytoalexins may consider one of pathogenicity factor of such system.

Influence of storage time and nutrient medium on recovery of fibroblast-like cells from refrigerated collared peccary (Pecari tajacu Linnaeus, 1758) skin.

Animal cloning is a promising technology for biodiversity conservation, and its success depends on the recovery of nucleus donor cells. Specifically for collared peccaries, found sometimes in regions that are difficult to access, the storage at 4-6°C of skin tissues would be an alternative for the conservation of genetic material. Therefore, we aimed to evaluate different storage periods and the presence of a nutrient medium at 4-6°C on the recovery of somatic cells from the skin of collared peccaries. To analyze cell recovery rates, ear explants were distributed in non-refrigerated samples and samples refrigerated for 10, 30, and 50d in the absence or presence of nutrient medium. All explants were analyzed by histologically and cultured. Only the fragments stored for 50d without medium showed an increase in the total thickness of skin. Moreover, increased storage period, regardless of the presence of medium, increased the halo number and reduced the metabolic activity. After culture, only the fragments stored without medium for 50d did not yield any somatic cells. Cells recovered from explants stored for 10d showed similar characteristics to these recovered from non-refrigerated explants, regardless of the presence of medium, including the day at which explants achieved attachment and the total time to reach subconfluence. In conclusion, viable cells can be recovered from somatic tissues of collared peccaries stored for up to 50d in the presence of medium, and tissues refrigerated for up to 10d in the presence of medium yielded more viable cells.

Study the effect of zinc salts fortification on chemical and sensory properties of Soft Cheese

This study aims to study the effect of fortification of soft white cheese with some zinc salts at different levels include 100 and 200 mg.kgˉ¹ from zinc sulphate and zinc acetate, on some physiochemical and sensory properties of the soft white cheese after one day from the manufacturing to 14 day of storage. The results indicated that there was no significant effects for cheese fortification with zinc salts during all storage periods on the sensory properties of the soft cheese. The results indicate some effects on the values of physiochemical properties for the fortified cheese, moisture percentages was decreased with increasing storage periods, while the values of protein, Carbohydrates and ash were increase with time of storage. Zinc concentration in soft Cheese increased with the increase of the addition of Zinc salts for all treatments.

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.

Several kinds of emulsified surimi gels were prepared from different quality levels of Alaska Pollack surimi, and the relationship between the emulsifying stability (ES) of myofibrillar protein and the properties of the emulsified surimi gels was investigated. Fish oil emulsified into surimi gels enhanced the breaking strength, but this was decreased by denaturation of the surimi protein, and the rate of enhanced gel‐forming ability with emulsification decreased with decreasing ES. Expressible drip also decreased with emulsification; however, increasing amounts of lipid in the expressible drip were separated out from the gel upon protein denaturation of the source surimi. Scanning electron microscopy revealed that the shape of fish oil particles became irregular and some voids caused by oil leakage were observed with increasing storage period of source surimi. The results suggested that improvement in gel properties of the emulsified surimi gels was correlated with ES as well as the level of protein denaturation.

The influence of adding whey protein powder in probiotic white soft cheese making

Probiotic white soft cheese is made by adding different levels of whey protein powder (WPP) (Nil, 0.5, 1.0 and 1.5%) to milk and inoculated with 0.75% Bif. bifidum. The resultant cheeses were stored at refrigerator temperature up to 28 days. The data concluded that, there were increases of TS, TA, SN, TN, SN coefficient, TVFFA and salt in water ratio with increasing storage periods up to 28 days and with increasing level of WPP in all treatments. The control samples (C- and C+) had lower and higher values of TS, TA, SN/TN, TVFFA & salt in water ratio and syneresis & firmness than that of other treatments, respectively. The cheese made from 1.5% WPP (T3) had higher values of TS, TA, SN, TN, SN coefficient, TVFFA, salt in water ratio than that of other treatments. There were increases of TC and Bif. bifidum counts with increasing storage periods at refrigerator temperature up to 28 days and with increasing level of WPP in all treatments. There were not detected psychotropic bacteria and coliform group counts in all treatments. Yeast and moulds were not detected in fresh cheese or after one week of storage, but they were detected and increase gradually with the progress of storage at 14 up till 28 days in most treatments. The data showed that, T2 stored for 7 days had the highest scores than that of the other treatments using of different levels of WPP. Whilst, T2 stored for 21days had the lowest scores than that of the other treatments.

EFFECT OF GIBBERELLIN AND SOME ANTIOXIDANTS PRE-HARVEST FOLIAR APPLICATION ON YIELD, FRUIT QUALITY AND SHELF LIFE OF WASHINGTON NAVEL ORANGE

The present study was conducted during 2015and 2016 seasons on ten years old Washington navel orange trees grown in clay soil. Trees were sprayed three times in July, September and November with gibberellic acid at 30 ppm as well as ascorbic acid, citric acid and salicylic acid each at 400ppm (for the three doses) in order to investigate their effect on tree yield and fruit quality characteristics at harvest and during shelf life (7-14 days). Trees were harvested on the end of February (late season). All sprayed substances delayed fruit peel ageing, fruit color break and decreased pre-harvest fruit drop. Also, results indicated that gibberellic acid treatment increased canopy volume index, shoot length, fruit peel thickness, leaf calcium and fruit peel resistance. Moreover ascorbic acid sprays led to an access in fruit length, fruit diameter, leaf nitrogen, potassium and calcium, Vitam. C, TSS, TSS/acid ratio, leaf area and chlorophyll a and b contents. Ascorbic and citric acid treatments gave higher trunk across, total and reducing sugars. Salicylic acid application enhanced, yield, fruit peel thickness, acidity and fruit peel resistance. Applying previous antioxidants then storaging at room temperature for a week and two weeks revealed that ascorbic acid application increased, Vitam. C, TSS, TSS/acid ratio and total sugars of fruits during shelf life after 1-2 weeks. Also, ascorbic and citric acid treatments increased reduced and unreduced sugars. Citric acid spraying led to an increase of weight loss than all other treatments. Gibberellic and salicylic acid application enhanced fruit peel resistance. All antioxidants treatments reduced decay during shelf life as compared with control. The TSS, TSS/acid ratio, total and non reducing sugars, fruit weight loss percentage and decay of citrus fruits were increased, whereas acidity, reduced sugar and fruit peel resistance were gradually and significantly decreased by increasing storage periods.

SUSCEPTIBILITY OF KINDS OF LEGUME SEEDS TO INFESTATION BY KHAPRA BEETLE (Trogoderma granarium Everts, Coleoptera, Dermestidae)

The results indicated that the kinds of legume seeds and storage period affect to the activity of khapra beetle which represented in the population density of the insects and loss weight of infested seeds and growth rate of insect. The results indicated that the chick pea, Caw pea and green gram had more preferred for insect feeding than another legume seeds as lentil, broad bean, pea and bean, and had a high general mean for insect numbers was 245.67 insect for chick pea and followed caw pea seeds 188.00 insect and green gram seeds 140.89 insect. The general mean of insect numbers were increased with increasing storage period which were 26.05, 72.57 and 171.57 insect for storage period of 3, 6 and 9 moths respectively. According to other characteristics as loss weight, loss percentage of weight and growth rate were higher on the chick pea from another kinds. These characters that arranged between zero on the broad bean seeds and 15.67 gm., 62.68 % and 3.51 individual / month of the chick pea seeds.

Effect of Storage Time on Nutrient, Biodeteriorating Fungi and Aflatoxin Contents of Bitter Leaf (Vernonia amygadalina) and JUTE (Corchorus olitorius)

Unhygienic handlings of several African food products during storage have been reported to promote fungal biodeterioration and subsequent aflatoxin contamination. Therefore, this study was aimed to investigate the effect of storage time on nutrient, commonly associated bio-deteriorating fungi and aflatoxin contents of selected vegetables; Bitter leaf (Vernonia amygdalina) and Jute (Corchorus olitorius) in Nigeria. Fresh and stored vegetable samples (24) were collected from different markets in Ibadan, Nigeria, they were analyzed for proximate (% Moisture, Carbohydrate, Crude Protein, Fat and Fibre), nutrient (Potassium, Calcium, Phosphorus, Sodium Iron, Zinc and Magnesium), fungal and aflatoxin contents (AFB1, AFB2, AFG1 and AFG2). Most dominantly associated fungal strains were identified as Aspergillus niger, Aspergillus flavus, Aspergillus terreus, Aspergillus tamari, Aspergillus parasiticus, Aspergillus fumigatus, Penicillium chrysogenum and Rhizopus nigricans. The fungal incidence was more pronounced in the stored samples as compared to the fresh samples. The storage time also significantly affected the nutrient and aflatoxin contents of the vegetables; most nutrients decreased with increasing storage period while the aflatoxin contents increased. The study affirms that the storage time has effect on the nutrient, fungal contamination and consequently on the associated aflatoxin, although the detected aflatoxin levels were below the tolerance limit but these may increase with the storage time. It is therefore advisable to take hygienic measures during storage period and also, prolong storage should be discouraged.

Trace Mineral Sources and Rosemary Oil in the Diet of Brown Laying Hens: Egg Quality and Lipid Stability

ABSTRACT Two experiments were carried out to evaluate the effects of rosemary oil (RO) and trace mineral sources (MS) on the internal quality and lipid stability of brown layer eggs. The treatments consisted of diets supplemented with two trace mineral sources (inorganic or organic) and three levels (0, 100, or 200 mg kg-1) of rosemary oil (RO), and three egg storage times. Eggs were stored at a controlled temperature (CT; 25.0oC) in Experiment I and under refrigeration (RT; 5.0oC) in Experiment II. The following parameters were analyzed on days 0 (fresh), 15 and 30 of storage: malonaldehyde level (MDA), egg weight (EW), Haugh unit (HU), yolk index (YI), albumen and yolk pH, raw yolk color (RYC), and egg weight loss. Data were analyzed according to completely randomized design in a 2x3x3 factorial arrangement (MS x RO x storage time). In Experiment I, there was an interaction between treatments for EW, HU and ALBp. Dietary OTM inclusion improved the results for all analyzed variables. The addition of 200 mg kg-1 RO reduced MDA and increased HU, YI and RYC. In experiment II, 200 mg kg-1 of RO in the diet improved HU. The internal quality of eggs stored both at CT and under RT is adversely affected by increasing storage periods, but this effect can be minimized by the dietary supplementation of OTM and 200 mg kg-1 rosemary oil. The lipid stability of eggs stored at CT improves with the supplementation of OTM and 200 mg kg-1 rosemary oil, but not of eggs stored under refrigeration.

Growth promoting potential of fresh and stored Moringa oleifera leaf extracts in improving seedling vigor, growth and productivity of wheat crop.

Wheat is staple food of region, as it contributes 60% of daily caloric intake, but its delayed sowing reduces yield due to short life span. Moringa leaf extract (MLE) is considered to improve growth and development of field crops. Study comprised of two experiments. First experiment, freshly extracted MLE and in combination with growth-promoting substances were stored at two temperature regimes. Chemical analysis, after 1, 2, and 3months' storage period, showed that phenolics and ascorbic acid concentrations decreased with increasing storage period. Fresh extracts improved speed and spread of emergence and seedling vigor. Effectiveness of MLE in terms of phenolics and ascorbate concentrations was highest up to 1month which decreased with prolonged storage. Growth enhancing potential of MLE also reduced with increasing storage duration. Under field conditions, the bio-efficacy of these fresh and stored MLE was compared when applied as foliar spray at tillering and booting stages of wheat. Foliar applied fresh MLE was the most effective in improving growth parameters. Fresh MLE enhanced biochemical and yield attributes in late sown wheat. This growth-promoting potential of MLE decreased with storage time. Application of fresh MLE helped to achieve higher economic yield.

과열수증기와 고압 처리를 이용한 불고기의 품질개선

The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the quality of Bulgogi product during manufacturing process. Bulgogi product was treated with four different cooking/treatment process: conventional cooking (CC), SHS cooking (SHS), CC and then HHP cooking (CC-HHP), and SHS and HHP cooking (SHS-HHP) samples. SHS treated product increased moisture content, and decreased crude protein. Additionally, hardness, gumminess and shear force values were significantly different among the samples (p<0.05). In safety experiment after 14 days of storage at refrigeration temperature indicated that the bacterial population was lower in the case of SHS-HHP as compared to CC-HHP. Changes in texture during the storage periods at 10℃ for SHS-HHP was lowest values with compared to the initial, while shear force values for both tended to decrease with increasing storage period. The TBA and VBN values for SHS-HHP increased to 0.48 (5℃)-1.68 (10℃) mg MD/kg and 25.14 (5℃)-45.14 (10℃) mg%, respectively after 15 days of storage. Overall, it was found that the combination of SHS and HHP reduced microbial growth, thus leading to improved product quality and sanitation.

Effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time

This research seeks to determine the effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time – 0 hour, 2 hours and 4 hours, on arrival at the laboratory. Frozen M. poutassou were bought and stored in a commercial cold room for 12 weeks at -10oC and packed in different packaging materials (Ziploc bag, foil paper and carton) with un-wrapped samples for analysis which lasted 90 days and was conducted every 14 days to measure the moisture, protein, fat, ash, fibre and nitrogen free extract (NFA) content of the fish sample as well as iodine value, peroxide value, saponification value, acid value, free fatty acid and hydroxyl value of fish oil. The result clearly reveals that during storage, the different packaging materials showed significantly (p<0.05) decreasing trend in protein, lipid, ash, fibre and NFA content with increasing storage period and time of analysis except for the moisture content that showed opposite trend. For the chemical properties, the saponification value, peroxide value, free fatty acid, acid value and hydroxyl value showed significantly (p<0.05) increasing trend in the different packaging materials with increasing storage period and time of analysis. While the iodine value decreased with increasing period of storage and time of analysis; the iodine, saponification, peroxide and hydroxyl values were not within the acceptable limits.

Effect of Storage Duration and Package Materials on Viability and Grain Chemical Composition of Two Bread Wheat Cultivars

This investigation was carried out at Plant Production Department Laboratories, Faculty of Agriculture (Saba-Basha), Alexandria University, Egypt to study the impact of storage period and package material on growth and some chemical contents of Giza 168 and Sids 12 grain wheat cultivars using split-split plot design. The studied traits, except infestation percent, were significantly decreased with increasing storage period till six months. The lowest germination (65.41%), shortest roots and shoots (5.45 and 3.39 cm), lightest shoot weight (0.030 g) and highest infestation percent (25.25%) resulted from stored grains for six months (at November). Stored grains till November, also showed the lowest 100-grain weight (2.33 g), protein, ash and moisture content (6.81, 1.03 and 8.82%), respectively. Giza 168 cultivar significantly surpassed Sids 12 in all the studied traits except root length. Sealed Sids 12 grains in black polyethylene bags decreased germination percent, shoot dry weight, 100-grain weight, protein and ash grain content, however it showed the highest insect infestation percent. Sids 12 bread wheat cultivar, generally, was more affected with increasing storage period than Giza 168 cultivar.

Initial Freshness of Pacific Oyster (<i>Crassostea gigas</i>) Affects Its Quality and Self-life during Freezing Storage

We investigated the effect of initial freshness of raw oysters on the quality and storage period of oysters during freezing storage. The expressible drips of the oysters were more effused as the freezing storage period increased. Also, the lower the initial freshness of the oysters, the more drips were released after thawing. The pH values decreased slightly during freezing storage at -20 °C for 12 months, but there was no significant difference (p > 0.05) according to initial freshness of raw oysters. The initial glycogen contents of oysters before freezing was between 722 and 585 mg/100 g whereas the glycogen contents of the oysters after freezing for 12 months ranged from 667 to 522 mg/100 g. The initial TVB-N value of S-1 with freshness of “good quality” was 3.9 mg N/100 g, but gradually increased during the freezing storage period and its value was 7.9 mg N/100g at 12 months of storage. S-7 of with an initial TVB-N value of 15.2 mg N/100 g increased sharply during freezing storage, reaching a maximum of 36.2 mg N/100g at 8 months after storage and then slightly decreased to 32.2 mg N/100g at 12 months of storage. S-5 with an initial PV of 12.6 meq/kg showed the highest value of 33.7 meq/kg at the 10 months of storage and S-7 with an initial PV of 17.5 meq/kg showed the highest value of 44.6 meq/kg at 8 months of storage. PL of oysters decreased with increasing storage period regardless of their initial freshness in all samples, while FFA increased during freezing storage The scores of all sensory evaluation parameters of S-1, which is the freshest sample of raw oysters before freezing, showed little change until 4 months after storage, and their scores began to slowly decrease after 4 months of storage and still could be accepted (scores of more than 6.0) at the end of storage. Sensory evaluation scores on color, taste and odor of S-7 after 8 months of storage showed unacceptable score of 6 or less, and fishy and sour taste were slightly stronger at 12 months of storage. These results indicate that raw oysters with TVB-N and PV of 3.9 mg/100 g and 4.2 meq/kg can maintain oyster quality for more than one year at -20°C. On the other hand, it is suggested that raw oysters with TVB-N and PV of 15.2 mg N/100 g and 17.5 meq/kg may not be stored for more than 8 months at -20°C.