Influence Of Storage Period Research Articles

Influence of Storage Period on Biochemical Parameters of Aonla Based Fortified Squash

Aonla is an excellent source of vitamins and minerals, aonla has got enormous pharmaceutical values. Consumption of fresh aonla fruits has immense benefits, but due to high acidic and astringent content in the fruits, it has very limited table value. Preparation of various value added products specially blended beverages such as RTS, nectar and squash from aonla fruit helps to overcome astringent taste and poor color and flavor. The present investigation “Influence of storage period on biochemical parameters of aonla based fortified squash” was conducted at the Horticulture Processing Laboratory, Department of Fruit Science, IGKV, Raipur (CG) during the experimental year 2021-2022 and 2022-2023. Analysis of bio-chemical parameters under 13 treatments of fortified aonla squash unveiled that the treatment T10 (25% Aonla + 73% Pomegranate + 2% Ginger) documented maximum total soluble solids content and TSS: acid ratio among all the other treatments. Further, the treatment T4 (25% Aonla + 75% Pomegranate) reported maximum pH value and minimum acidity and ascorbic acid content. However, the treatment T13 (100% Aonla) recorded maximum acidity and ascorbic acid content as well as minimum total soluble solids content, pH and TSS: acid ratio.

Influence of Storage Period, Chitosan Coating and Diluted Acetic Acid Spraying on Hatching and Hatched Chicks Characteristics

The present research evaluated the effect of coating hatching eggs with chitosan and sprinkling them with diluted acetic acid on the characteristics of hatching and hatched chicks using 480 eggs from 35-week-old broiler ROSS 308 breeder. The experiment included two variables; firstly, two storage periods (4 days and 14 days), secondly, coating the eggs with chitosan and spraying them with diluted acetic acid on the 18th day of incubation. Each treatment contained sixty eggs, with four replicates of fifteen eggs. The results showed that the factor of storage period and treatment of overall hatching rate increased in T3 significantly better than others. It was observed that the percentage of kidneys and fertilized eggs that hatched decreased as the storage period increased. In addition, plating with chitosan improved the hatching rate, as there was no significant difference between 4 and 14 days of storage with the control treatment, indicating that chitosan improved the hatching rate of fertilised eggs after 14 days of storage. The Spraying of diluted acetic acid to chitosan reduced the percentage of early embryonic fatalities. Concerning priming chicks, chitosan had a negative effect, as the proportion of priming chicks increased substantially in the T3 treatment compared to T1. Moisture loss was increased with the storage period progressed; however, there was no significant difference in the moisture content between T1 and chitosan encapsulation of treatments. Therefore, we conclude from the study that encapsulation with chitosan increased the hatching rate and decreased embryonic mortality in 14-day-old hatching embryos.

Influence of storage period on the quality indicators of Astragalus falcatus Lam. seed

Seed storage is the final stage of the technological process of its production, the purpose of which is to ensure the preservation of seed quality from its collection to use. At the same time, the loss of seeds in the process of storage of sowing conditions can cause significant losses both to the direct subjects of seed production of medicinal crops and to producers of medicinal raw materials. At the same time, questions regarding the storage terms of the seeds of sickle-leaved astragalus (Astragalus falcatus Lam.) and the rates of their loss of sowing conditions during storage remain insufficiently defined. The aim of our research was to establish the objective terms of storage of astragalus seeds with maximum preservation of their sowing qualities. The research was conducted for nine years. It was found that the surface gloss is a stable feature for the seeds of astragalus, which was not lost during storage, while the color of the seeds is a relatively unstable feature. During the first two years, no noticeable changes in the color of the seeds were noted. During storage for more than 9 years, the seeds gradually acquired a uniform reddish-brown color from greenish-yellow. The rate of loss of sowing conditions of the seeds of astragalus was determined. Freshly collected seeds were characterized by the maximum germination and hard seed rate, respectively — 84 and 14%. At the same time, the germination energy was 72%. The highest rate of germination energy of few seeds of the second year of storage is 78%. At the same time, the content of hard seeds decreased to 10%, germination decreased to 83%. Therefore, the effect of hard seed on the germination energy indicator is clearly observed, which was 7% lower immediately after harvesting and finishing the seeds compared to the seeds after a year of storage. During four years of storage, the seed germination rate decreased by only 21%, which indicates its gradual loss. The general regularity of the decrease in germination energy is also gradual. Starting from the fifth year of storage, the seeds of the studied sample began to rapidly lose their sowing qualities. Its similarity to the ninth year of storage was only 3%. It was found that the hard seed indicator was completely lost after five years of storage. It was determined that the economic durability of the seeds of the sickle-leaved astragalus is at least four years, and the biological durability lasts for nine years.

INFLUENCE OF STORAGE PERIOD ON THE THERMAL AND OXIDATION STABILITY OF JATROPHA BIODIESEL AND ITS BLENDS

INFLUENCE OF STORAGE PERIOD ON THE THERMAL AND OXIDATION STABILITY OF JATROPHA BIODIESEL AND ITS BLENDS

Influence of Storage Period on the Geochemical Evolution of a Compressed Energy Storage System

Subsurface porous aquifers are being considered for use as reservoirs for compressed energy storage of renewable energy. In these systems, a gas is injected during times in which production exceeds demand and extracted for energy generation during periods of peak demand or scarcity in production. Current operational subsurface energy facilities use salt caverns for storage and air as the working gas. CO2 is potentially a more favorable choice of working gas where under storage conditions CO2 has high compressibility which can improve operational efficiency. However, the interaction of CO2 and brine at the boundary of the storage zone can produce a chemically active fluid which can result in mineral dissolution and precipitation reactions and alter the properties of the storage zone. This study seeks to understand the geochemical implications of utilization of CO2 as a working gas during injection, storage and extraction flow cycles. Here, reactive transport simulations are developed based on 7 h of injection, 11 h of withdrawal and 6 h of reservoir closure, corresponding to the schedule of the Pittsfield field test, for 15 years of operational life span to assess the geochemical evolution of the reservoir. The evolution in the storage system is compared to a continuously cyclic system of 12 h injection and extraction. The result of the study on operational schedule show that mineral reactivity occurs at the inlet of the domain. Furthermore, the porosity of the inner domain is preserved during the cycling of CO2 acidified brine for both systems.

Influence of storage period and shelf-life on the incidence of chilling injury and microbial load in "Angeleno" and "Larry Ann" plums

Refrigeration is the most widely used post-harvest technology for increasing commercial life (shelf-life) of plums after harvest. Nevertheless, low-temperature conservation is limited by chilling injury (CI), leading to rejection by consumers. The objective of the present work was to characterize biotic and non-biotic chilling injures that lead to quality loss in plums during post-harvest storage. Larry Ann and Angeleno plums were stored at 1.0±0.5°C and 90.0±2.0% RH for 4 and 8 weeks and after this period the plums were stored either 3 or 6 days at 20ºC for evaluating changes in their shelf-life. Pulp firmness, post-harvest losses, presence of chilling injuries and the count of mesophilic microorganisms, molds and yeasts were determined after harvest and after storage plus shelf-life. In general, a drastic decrease in the growth of bacteria, mold and yeast during post-harvest storage at 1ºC was observed, following an increased microbial growth during shelf-life storage. Sensitivity to low temperature was cultivar-dependent. Larry Ann plums showed higher pulp firmness reduction and lower impact of CI than Angeleno, with an increased microbial spoilage. Plums that presented cold-damaged or physiologically compromised tissues suffered from faster decomposition and provided a better substrate for microbial growth than non-damaged plums.

Influence of Storage Period on the Physicochemical Properties and In Vitro Digestibility of Starch in Packaged Cooked Chestnut Kernel

AbstractLong shelf life is important for industrially packaged cooked chestnut kernel. This study aims to investigate the physicochemical and digestive properties of starch in cooked chestnut stored for varying periods of up to 12 months. Apparent amylose content decreases significantly during the initial storage period of 2 months and then increases gradually in the succeeding 10 months. During storage, the degree of gelatinization decreases, whereas the degree of retrogradation (DR) increases. The relative crystallinity of cooked chestnut starch increases during storage and shows a significant positive correlation with DR. The content of rapidly digestible starch (RDS) decreases significantly during shelf life. Starch retrogradation and relative crystallinity exhibit a significant negative correlation with RDS content, and the short‐range molecular order of starch is negatively correlated with the content of slowly digestible starch. The results indicate that the digestibility of cooked chestnut kernel decreases during storage because of an increase in the crystallinity of starch.

Determination of storage solutions influence on human enamel by Raman spectroscopy

The dental studies carried out over a long period of time cause that extracted teeth have to be stored in some solutions. These solutions are used to prevent the dehydration of samples as well as the growth of microorganisms. However, the storage solution may also affect the results of experimental studies by changing the enamel structure. The aim of this study was to determine the effect of 12 most commonly utilized storage solutions on enamel structure by analysis of the Raman spectra. The influence of storage period on the enamel structure was also evaluated. Raman spectroscopy was used in the analysis as a potential method that is still being developed to diagnosis of early dental caries. According to the results, all of the studied solutions can be used for storing the teeth in the spectroscopic investigation of enamel structure and composition. Moreover, during the fluorescence emission experiments, it would be beneficial to use the distilled water which provides the most stable spectral characteristic of the tooth. However, in this case it should be remembered that this environment does not carry the antibacterial properties.

Relationship between chlorophyll fluorescence parameters and quality of the fresh and stored lettuce ( Lactuca sativa L.)

Abstract Quality of lettuce relates to growing conditions, cultivar and storage conditions. There is a need to introduce in the plant production a forecast system for abiotic stresses to enable recognizing early changes of the plant quality before visual changes occur, based on non-destructive measurement methods. The objective of this study was to evaluate the relationship between photochemical processes dynamics and quality parameters of the lettuce. The results will be useful to assess the quality and storage ability of the lettuce and to determine chlorophyll fluorescence parameters, which could well characterize early changes of quality during plant production and storage. Two cultivars of lettuce were investigated 'Omega' F1 - butterhead lettuce type, and 'Aficion' F1 - 'Batavia' type, which were grown in three hydroponic systems: in mineral wool slabs, coconut fibre, and NFT (nutrient film technique). The harvested plants were tested after 3 d and after 6 d of storage. The results of this study showed that lettuce of 'Aficion' F1 and 'Omega' F1 cvs. differ significantly in yield, quality and different ChlF parameters. 'Aficion' F1 of 'Batavia' type was characterized by higher dry mass, soluble solids, Chl a, Chl b and carotenoid contents than the 'Omega' F1 plants. Only 'Omega' cultivar showed reaction to the growing medium used. The influence of storage period on both cultivars was similar. Storage for 3 d period particularly affected decreasing of SPAD index, and the chlorophyll fluorescence parameters such as PI total, Area, Fo, Fm, Fv, Reo / CSo and increasing of ABS / RC, kP / ABS × kF and kN / ABS × kF. In general, 'Aficion' plants photosynthetic apparatus was significantly less modified during the storage. The level of degradation of the plant tissues during storage has a different effect on structure and reactions in photosynthetic light phase parameters in leaves. The analysis of the photoinduced chlorophyll fluorescence rise allows to monitor the damage dynamics in thylakoid membranes and connect them with the quality parameters of plant tissue.

Uticaj perioda skladištenja na pojavu i raspodelu aflatoksina i plesni u zrnu kukuruza

Uticaj perioda skladištenja na pojavu i raspodelu aflatoksina i plesni u zrnu kukuruza

Influence of Storage Period on Egg Quality Characteristics, Hatching Results, Productive Performance and Behaviour of Hatched Japanese Quail Chicks

Objective of this study was evaluating effect of storage duration of Japanese quail eggs for two, seven and fourteen days before incubation on egg quality traits, egg weight loss, hatchability, growth performance and behaviour (exploratory behaviour, fearfulness, learning ability and memory) of birds as those behaviours were measured by performing open field test and spatial learning test. A total of 740 fertile eggs stored at 23°C and 65% humidity and divided into three treatments (Each treatment represented with four replicates), treatment 1 (T1) = egg stored for two days, treatment 2 (T2) = eggs were stored for seven days and treatment 3 (T3) = eggs were stored for 14 days. A significant effect of egg storage period on Haugh unit, yolk index and albumen Percentage were recorded. Weight loss and embryonic mortality rates increased when egg storage prolonged. Hatch weight and body weight at 5th week of age were significantly decreased in T3 birds. Also prolonged egg storage negatively affected the exploratory behavior, fearfulness, learning ability and memory of birds. Birds of T1 exhibit more exploratory behaviour due to decreased fearfulness and higher learning ability and stronger memory than birds of T2 and T3 that considered as second grade chicks.

Application of sous vide method as an alternative to traditional vegetable cooking to maximize the retention of minerals

Brassica vegetables are a source of valuable nutrients, but their content is strongly influenced by preparation method. Recently a lot of interest is paid to sous vide method, because of the specific organoleptic characteristics of the finished product. The aim of this study was to determine the influence of sous vide cooking on the content of selected macro and microminerals in Brassica vegetables. Reference methods were boiling and steaming. Additionally, the cooked vegetables were stored under refrigeration. The obtained results indicated, that the type of applied treatment had a distinct effect on the retention of analyzed nutrients in Brassica vegetables after processing. The sous vide method allowed for maximum preservation of the minerals contained in vegetables as compared to traditional methods. It was also observed, that after the storage period, in most of the analyzed cases, the level of the tested ingredients did not significantly change. Practical applications The obtained results gave insight into retention levels of various minerals in Brassica vegetables after hydrothermal treatment by different methods: traditional cooking, steaming and sous vide method. The influence of storage period under refrigerated conditions on level of previously mentioned components was investigated. The sous vide method revealed itself as the most beneficial in terms of preservation of investigated minerals in thermally treated vegetables. It was also observed, that after the storage period, in most of the analyzed cases, the level of the tested ingredients did not significantly change.

Influence of storage period on properties of biopolymer packaging materials and pouches

Bilayer biodegradable films based on pumpkin oil cake (PuOC) and zein, as well as pouches made from these materials, were prepared, and the changes of their mechanical, physicochemical and barrier properties were analyzed during four weeks of storage. Heat seal quality of formed pouches and composition of the gas atmosphere in the pouches were also monitored. The results showed that the bilayer film had a thickness of 300 ? 10 (?m), and no its changes were observed during the storage time. The tensile strength of the tested film increased slightly in the third week, but the elongation at break showed a decreasing trend during the whole storage period. The decreases in the moisture content, total soluble matter and swelling of the obtained film, were also observed. After one month of storage, the O2 transmission rate of tested films, increased from 27 to 64 (ml/m2 24h 1 bar), and the CO2 gas transmission rate from 147 to 188 (ml/m2 24h 1 bar). The heat seal strength of the PuOC/Zein pouches decreased during the whole storage period. The percentage of O2 in PuOC/Zein pouches increased up to 7 times during the storage period; however, the percentage of CO2 decreased up to 18 times already after one week, and then remained stable in the rest of the storage period. These results are, to a smaller extent, due to the gas transmission rate through the material, especially for CO2 , and to a greater extent, due to the low heat seal strength, which decreased through the storage period, and probably influenced the content of the gases in the pouches.

Influence of storage period on concentration of cucurbitacin B from dried Cucumis africanus fruit

In agro-processing, inputs prior to processing the final products had been associated with product losses, which could be traced to degradation of various active chemical compounds. Since most plants produce is highly perishable, storage in various forms prior to processing is necessary. In the production of Nemafric-BL phytonematicide, dried Cucumis africanus fruits were stored in powdered form, with scant information on how storage affected concentrations of cucurbitacin B and therefore, quality of the final product. Mealed fruits were stored for five months in hermetically sealed and unsealed containers at room temperature. Sub-samples were collected monthly to quantify the concentration of cucurbitacin B using HPLC. Storage over five months resulted in quadratic increase in cucurbitacin B. The model explained the total treatment variation of cucurbitacins in sealed and unsealed containers by 98 and 95%, respectively. In conclusion, storage of mealed C. africanus fruit would improve the quality of Nemafric-BL phytonematicide and other products from dried fruit of this plant species.

Egg quality traits of local Ghanaian chickens and influence of storage period

Egg quality traits of local Ghanaian chickens from two agro-ecological zones were measured and compared with those of an imported breed, SASSO T44 chickens from the day of lay to a period of 21 days in storage. On the average SASSO T44 chickens had significantly (P < 0.05) higher egg weight, shell weight, albumen height (AH), albumen weight, yolk weight, albumen ratio and Haugh units (HU). Eggs of the local chicken ecotypes had significantly (P < 0.05) higher yolk ratios than the SASSO T44 birds with chickens from the forest zone being superior (P < 0.05) to those from the savannah in AH. Fluctuations in egg quality traits during the 3-week study period were similar in the three ecotypes studied. Conversion of AH to HU narrowed the gap in egg quality performance between local and SASSO T44 chickens. There was a negative effect of storage time on egg quality irrespective of the chicken ecotype. It was recommended that chicken eggs should be kept at temperatures cooler than ambient temperatures to minimize deterioration of their quality.

Research on the Effect of Prehydration of Portland Cement Stored in Normal Conditions

This article is a stage of the author’s research into the impact of different factors on the hydration of mineral binders. The problem of cement activity decrease due to adsorption moisture influence during long-term storage in normal conditions (20°C and 50% RH) was examined. The influence of storage period in airtight and non-airtight conditions on the kinetics of heat evolution during hydration as well as on phase composition of Portland cement was characterized using experimental methods.

Influence of storage period and packaging methods on quality attributes of fresh beef steaks

The objective of the present study was to investigate the effects of different packaging methods and storage time on the quality and shelf life extension of beef steaks (M. longissimus dorsi). Steaks were packed under air (control), vacuum, MAP1 (60:40/O2:CO2) and MAP2 (60:20:20/O2:CO2:N2) conditions. Packed steak samples were stored at 4 ± 1 °C for 35 days. Physical, chemical (headspace gas analysis, weight loss, water holding capacity, Warner-Bratzler shear force, instrumental color measurement, pH, thiobarbituric acid reactive substances (TBARS), myoglobin content) and sensory color analyses were performed. It was determined that vacuum packaging reduced the weight losses during the storage. In terms of sensory color evaluation, the best results were observed in vacuum packed samples. TBARS values were increased in all samples during the storage time. In terms of lipid oxidation level, it was defined that vacuum packed samples might provide the longest shelf life. Interaction of packaging method and storage time affected the shear force values significantly (P < 0.001). The interaction of packaging method and storage day affected the L*, a*, b* values of the beef steaks significantly (P < 0.001).

石臼挽きそば粉の特性に及ぼす保存の影響

石臼挽きそば粉の特性に及ぼす保存の影響

Effects of Egg Storage Material and Storage Period on Hatchability in Japanese Quail

The present study aimed to determine the effects of different storage materials and storage period on some hatchability traits of Japanese quail (Cotumix cotumix japonica) eggs. A total of 32 male and 102 female quail (twelve weeks of ages) were housed in multiple-bird cages. Eggs laid were divided into three groups with respect to the period of storage (I = 1 st , 2 nd and 3 rd days, II = 6 th , 7 th and 8 th days, III = 12 th , 13 th and 14 th days) prior to incubation. A total of 816 eggs was stored in 3 different storage environments during each storage period (B = no use of any storage material, P = use of perlite, H = use of hay) and kept in environmental conditions, where the temperature was 21°C and relative humidity was 75%, prior to incubation. Statistical analyses were performed after the exclusion of values pertaining to non-fertile eggs (190 eggs) from the data set. The fertility rate of the eggs in the experiment was 76.7%. In the present study, the influence of storage material and different storage periods on egg weight loss were found to be statistically significant (p<0.01). Upon the comparison of hatchability of fertile eggs values, the influence of storage material was determined to be significant (p<0.05), and the influence of storage period was demonstrated to be significant (p<0.01). The storage materials used were determined not to have any influence on early and late embryonic death rates. Perlite was concluded to be safe for use in the storage of hatching eggs. The extension of the storage period (more than 8 days) resulted in decreased hatchability values of fertile eggs in each group.

Influence of storage period and effect of different brands of acrylic resin on the dimensional accuracy of the maxillary denture base

The aim of this study was to evaluate the dimensional changes of denture bases made from different resins after different storage periods. For this purpose, 25 sets of plaster models/resin bases were prepared using 4 acrylic resins submitted to two types of polymerization: 1--QC-20 submitted to polymerization by microwave energy; 2--QC-20 submitted to polymerization by water hot bath; 3--Vipi Cril submitted to polymerization by water hot bath; 4--Vipi Wave submitted to polymerization by microwave energy; and 5--Onda Cryl submitted to polymerization by microwave energy. After polymerization, the specimens were sectioned for accuracy readings using a comparison microscope. Readings were taken at 3 points: the crests of the right (A) and left (B) ridges, and the median region of the palate, in 4 different periods. The data obtained were submitted to two-way ANOVA and Tukey's test at 5% significance level. The greatest distortions were found in the posterior palatal region of the base (M), with statistically significant difference (p<0.05) for the studied resins. All acrylic resins presented dimensional changes and the storage period influenced these alterations.