Temperature Storage Conditions Research Articles

The Quality of Quail Meat Cans Depending on Storage Conditions and Time of Consumption

Physicochemical and biochemical changes may occur in products of animal origin under the influence of internal and external factors, depending on the storage conditions. For the products made from the meat raw materials of various origins, it is important to know the optimal duration and modes of storage, which will preserve the optimal indicators of product quality and safety. The study aimed to determine the effect of different temperature regimes during storage on the quality and safety indicators of canned quail meat. Three series of experiments were conducted on the canned quail meat. In the first experiment, the quality indicators of the freshly prepared product were evaluated. In the second and third experiments, the parameters of the product were determined after aging for one year at temperatures of 2-4°С and 18-20°С. Organoleptic properties and physico-chemical and microbiological parameters were evaluated in the canned goods. The following methods of research were used: during the organoleptic assessment, it was considered the following properties: appearance, color, cross-section, smell, taste; fat content – by the Soxhlet method; hydrogen index (pH) – by the potentiometric method; microbiological indicators – by the horizontal method of counting colonies of microorganisms. It was found that the storage temperature did not affect the bacteriological indicators of the samples, which indicates the high quality of sterilization and excludes biological influence on the quality of canned goods. It has been established that, regardless of the storage temperature, the organoleptic indicators of canned food 12 months after production meet the state standard and the manufacturer's requirements, and they do not differ significantly. After one year of storage, the physico-chemical indicators of canned quail meat are within the limits of indicators established by the standard, regardless of the storage temperature. At the same time, certain changes were detected in the canned goods, which depended on the temperature conditions of storage. Considering the trends in physico-chemical parameters, the desired storage temperature for canned quail meat is 2-4 °C, although the increase in temperature to 18-20 °C does not lead to significant changes and it is permissible. Research is scientifically based on establishing the safety and quality of canned minced quail meat during long-term storage conditions, to create and produce high-quality and safe food products, which in turn allows for expanding the assortment of canned meat raw materials.

Mathematical model for analyzing the effect of storage conditions on the visually perceived freshness of strawberries via surface luminance distribution

Recent psychophysical experiments have revealed that the skewness of the luminance distribution on the surface of strawberries is a key parameter of their visually perceived freshness. However, the relationship between storage conditions and the resulting luminance distribution is yet to be detailed. This study investigated the effects of several storage temperature and humidity conditions on the skewness using the Weibull model. The results show that the temperature did not affect the skewness under the high-humidity condition, while under the low-humidity condition the effects of temperature became apparent. A high correlation exists between the luminance distribution and mass loss rate (via water evaporation), with skewness primarily being influenced by humidity. The protocol of the mathematical analysis is useful not only for determining the impact of humidity and temperature on strawberry freshness but also other storage conditions.

Influence of diverse storage conditions of double-stranded RNA in vitro on the RNA interference efficiency in vivo insect Tribolium castaneum.

A significant variation in RNA interference (RNAi) efficiency hinders further functional gene studies and pest control application in many insects. The available double-stranded RNA (dsRNA) molecules introduced into the target cells are regarded as the crucial factor for efficient RNAi response. However, numerous studies have only focused on dsRNA stability in vivo; it is uncertain whether different dsRNA storage conditions in vitro play a role in variable RNAi efficiency among insects. A marker gene cardinal, which leads to white eyes when knocked-down in the red flour beetle Tribolium castaneum, was used to evaluate the effects of RNAi efficiency under different dsRNA storage conditions. We demonstrated that the dsRNA molecule is very stable under typical cryopreservation temperatures (-80 and -20 °C) within 180 days, and RNAi efficiency shows no significant differences under either low temperature. Unexpectedly, while dsRNA molecules were treated with multiple freeze-thaw cycles up to 50 times between -80/-20 °C and room temperature, we discovered that dsRNA integrity and RNAi efficiency were comparable with fresh dsRNA. Finally, when the stability of dsRNA was further measured under refrigerated storage conditions (4°C), we surprisingly found that dsRNA is still stable within 180 days and can induce an efficient RNAi response as that of initial dsRNA. Our results indicate that dsRNA is extraordinarily stable under various temperature storage conditions that did not significantly impact RNAi efficiency in vivo insects. © 2022 Society of Chemical Industry.

Impact of Storage Condition on Chemical Composition and Antifungal Activity of Pomelo Extract against Colletotrichum gloeosporioides and Anthracnose in Post-harvest Mango.

Anthracnose caused by Colletotrichum leads to a tremendous post-harvest mango loss. While chemical fungicides are applied to control anthracnose, natural alternatives are preferred due to food safety and environmental concerns. Pomelo extract (PE) exhibits a broad spectrum of antimicrobial activities; however, its effect against anthracnose is unknown. Here we investigated the chemical profile of PE using GC-MS and the anti-anthracnose activity of PE using in vitro and in vivo assays. We also evaluated the impact of storage temperature (0°, 5°, 10°, 20°, −20°, and −80 °C) and light conditions on the composition and antifungal activity of PE. We found that PE inhibited C. gloeosporioides in vitro with an IC50 of 3.2 mL L−1. Applying chitosan-based coating incorporated with 20 mL L−1 PE significantly suppressed anthracnose in post-harvest ‘Keitt’ mango. A storage temperature below 5 °C substantially preserved major compounds and the antifungal activity of PE after 6 m of storage. Finally, we showed that applying d-limonene, the key constituent of PE, inhibited C. gloeosporioides in vitro (IC50: 10.9 mM) and suppressed anthracnose in vivo. In conclusion, we demonstrated that the application of PE and d-limonene are sustainable methods for anthracnose control in post-harvest crops and established the preservation protocol for PE.

Determination of the Content of Phenolic Compounds and the Changes of Polyphenol Oxidase and Each Index during Browning of Phyllanthus emblica at Different Storage Temperatures

In order to further study the early browning of P. emblica marker and mechanism, it is necessary for us to measure the changes in the content of some substances to find quality markers during the browning process of P. emblica. So, we simulated the storage conditions under different temperatures, including 5°C, 25°C, and 35°C. And, the contents of some of its phenolic compounds were determined by RP-HPLC. Polyphenol oxidase (PPO) activity was determined by PPO reagent kits, and pH was determined with a pH measuring instrument, etc. The experimental results showed that 1-galloyl-glucose was the smoothest at 5°C among the three storage temperature conditions. It fluctuates and decreases in a curve at 35°C and 25°C. The content changes of gallic acid (GA) fluctuated more obviously at 35°C, and it showed a maximum value on the 7th day. The content changes of 1,3,6-tri-O-galloyl-β-D-glucose (TGG) all showed a peak on the 5th day and then showed a gradual decrease. The content changes of ellagic acid (EA) fluctuated more at 35°C. The peak of the content of rutin at both 35°C and 25°C appeared on the 3rd day, and that showed a gradually decreasing trend. The PPO activity varied more significantly at 25°C and 35°C. The browning index increased with time at both 35°C and 25°C. The complete browning of P. emblica was already observed on the 13th day. Tips for experimental results 5°C are effective in preventing browning of P. emblica. The contents of TGG, 1-galloyl-glucose, and rutin in P. emblica are greatly affected by temperature and time, and its contents had a linear relationship with time and temperature and can be used as one of the indicators of early browning, which provides a reference for the storage and transportation of fresh fruit in Chinese herbals.

Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions.

The study investigated the effect of active modified atmosphere packaging (20% CO2–60% N2–20% O2) with CO2 emitters (MAP-PAD) and conventional MAP (MAP) on the quality and shelf-life of gilthead seabream fillets during chill storage, while the most appropriate enzymatic Time Temperature Integrators (TTI) were selected for monitoring their shelf-life at isothermal and variable temperature storage conditions (Teff = 4.8 °C). The concentration of CO2 and O2 in the headspace of the package, volatile compounds and of the microbial population were monitored during storage. The kinetic parameters for bacterial growth were estimated at 0–10 °C using the Baranyi growth model. The MAP-PAD samples presented significantly lower microbial growth rates and longer lag phases compared to the MAP samples, leading to significant shelf-life extension: 2 days of extension at 2.5 °C and 5 °C, while 50% extension at variable conditions (Teff = 4.8 °C). CO2 emitters in the package improved the chemical freshness (K-values) and volatile compounds (characterizing freshness). The responses of different enzymatic TTI were modeled as the function of enzyme concentration, temperature and storage time. The activation energy (Ea) ranged from 97 to 148 kJ mol−1, allowing the selection of appropriate TTIs for the shelf-life monitoring of each fish product: LP-150U for the MAP and M-25U for the MAP-PAD samples. The validation experiment at Teff = 4.8 °C confirmed the applicability of Arrhenius-type models, as well as the use of TTIs as effective chill chain management tools during distribution and storage.

The Influence of Storage Conditions on the Microbial Quality of Daucus carots (Carrots) and Capsicum annuum (Green Pepper)

The influence of different storage conditions on the microbial quality carrot (Daucus carots) and green pepper (Capsicum annuum) was determined using standard microbiological method from day zero to day ten. Total bacteria count for carrot stored at room temperature ranged from Log10Cfu/g 3.22 to 7.45 and for carrot stored at refrigeration temperature ranged from Log10 Cfu/g 2.13 - 3.14. Total bacteria count for green pepper stored at room temperature ranged from Log10Cfu/g 4.22 to 7.45 and for green pepper stored at room temperature ranged from 1.12 to 4.14 for refrigeration temperature. Bacteria isolated includes E.colI (4%), Bacillussp. (8%), Pseudomonas (16%), Proteus vulgaris (4%), Staphylococcus sp. (28%), Klebsiella (8%), Salmonella (12%), Micrococcus sp. (12%) and Acinetobacter (8%). Fungal count for carrot at room temperature ranged from Log10 2.22 to 2.54 Cfu/g and 2.01 to 2.34 Cfu/g for refrigeration temperature. Fungal count for green pepper at room temperature ranged from Log10 Cfu/g 3.02 to and 7.45, Log101.81 Cfu/g to 3.34 for refrigerationtemperature. Fungal isolated includes Penicillium (33.3%), Aspergillus (53.3%), and Candida (13.4%). Proximate composition indicates that moisture, ash, carbohydrates, lipid and fibre are lower at room temperature compared to refrigeration temperature. Temperature and storage duration have been said to affect the content of fruits and vegetables, therefore constant temperature and appropriate storage condition should be maintained.

Effects of Storage Temperature on Indica-Japonica Hybrid Rice Metabolites, Analyzed Using Liquid Chromatography and Mass Spectrometry.

The Yongyou series of indica-japonica hybrid rice has excellent production potential and storage performance. However, little is known about the underlying mechanism of its storage resistance. In this study, Yongyou 1540 rice (Oryza sativa cv. yongyou 1540) was stored at different temperatures, and the storability was validated though measuring nutritional components and apparent change. In addition, a broad-targeted metabolomic approach coupled with liquid chromatography-mass spectrometry was applied to analyze the metabolite changes. The study found that under high temperature storage conditions (35 °C), Yongyou 1540 was not significantly worse in terms of fatty acid value, whiteness value, and changes in electron microscope profile. A total of 19 key differential metabolites were screened, and lipid metabolites related to palmitoleic acid were found to affect the aging of rice. At the same time, two substances, guanosine 3′,5′-cyclophosphate and pipecolic acid, were beneficial to enhance the resistance of rice under harsh storage conditions, thereby delaying the deterioration of its quality and maintaining its quality. Significant regulation of galactose metabolism, alanine, aspartate and glutamate metabolism, butyrate metabolism, and arginine and proline metabolism pathways were probably responsible for the good storage capacity of Yongyou 1540.

Effect of storage and packaging conditions on physicochemical and bioactivity of matcha‐enriched muesli containing probiotic bacteria

In the current study, the muesli samples fortified with matcha and probiotic bacteria were produced, and the effect of storage time, temperature, and packaging condition on their physicochemical, microbial, and antioxidant properties was determined. A total of 12 treatments including the matcha-enriched muesli samples containing encapsulated Lactobacillus plantarum or Lactobacillus reuteri and/or their combination, packed in aerobic and/or anaerobic conditions and stored at 4 and/or 25°C for 90 days were considered. The results showed that the water activity of all samples increased during storage at both temperatures, while the antioxidant activity decreased. The highest viability of probiotic bacteria was obtained at 4°C and under anaerobic conditions. In addition, all samples had acceptable sensory properties. Generally, the findings of this study showed that the sample containing both bacteria packed in anaerobic condition and stored at 4°C had the best properties and can be considered a bioactive and tasty product. Novelty impact statement Matcha-enriched muesli containing encapsulated probiotic bacteria was produced. Effect of storage time, temperature, and packaging condition was determined. Product packed in anaerobic condition and stored at 4°C had the best properties. Produced muesli showed remarkable bioactive and sensory properties.

Toolkit Approach Aids Design of CCS Projects in Depleted Offshore Fields

This article, written by JPT Technology Editor Chris Carpenter, contains highlights of paper OTC 31651, “A Toolkit for Carbon Capture and Storage in an Offshore Depleted Gas Field,” by Raj Deo Tewari, SPE, Chee Phuat Tan, SPE, and Mohd Faizal Sedaralit, SPE, Petronas. The paper has not been peer reviewed. Copyright 2022 Offshore Technology Conference. Reproduced by permission. Comprehensive screening for site selection has been carried out for suitable carbon dioxide (CO2) storage sites offshore Sarawak, Malaysia, using geographical, geological, geophysical, geomechanical, and reservoir engineering data and techniques for evaluating storage volume, container architecture, pressure, and temperature conditions. The site-specific input data are integrated into static and dynamic models for characterization and generation of performance scenarios of the site. Three-way coupled modeling helped to understand the likely state of injectants in the future and associated storage mechanisms. The work flow described in the complete paper may be adopted to evaluate other CO2 projects in both carbonate and clastic reservoirs for long-term storage of greenhouse gas (GHG) worldwide. Introduction Because fossil fuels are expected to remain a significant energy source until at least the middle of this century, techniques to capture and store produced CO2, combined with other efforts, could help stabilize GHG concentration in the atmosphere. The toolkit the authors present in the complete paper can help to design carbon capture and storage (CCS) projects for the oil and gas industry offshore. The authors aim to meet the following goals: - Provide process descriptions by which CCS can protect the environment - Describe steps required in planning and execution and post-operation - Protect human health and safety - Protect underground sources of drinking water and other natural resources - Comply with regulations for emissions reduction - Deploy technologies in an efficient and cost-effective manner The authors devote much of the complete paper to a discussion of factors to be considered in storage-site screening and selection, including the characteristics of different types of storage sites and their mechanisms once CO2 is injected.

Chemometrics optimized microencapsulation of ergocalciferol using emulsification technique and its physico-chemical characterization

The study reports the microencapsulation of ergocalciferol (vitamin D2) by emulsification technique, the experimental process parameters being chemometrically optimized by d-optimal mixture design approach followed by physico-chemical characterization of the resultant emulsion. Basing on desirability ramp function graph and lab experimentation results, the percentages of Ca stearate (0.124), Ca carbonate (0.385), Ethanol (5.0), Tween 80 (4.16), Span 80 (0.25) showed a maximum of 94.1% encapsulation efficiency. The optimized ergocalciferol emulsion showed particle size in the range of 469–493 nm, polydispersity index 0.23–0.24, zeta potential (ζ) value ranging from -15.27 to -15.35 mv; viscosity and interfacial tension was determined to be 1.401±0.02 mPaS and 23.1 mNm−1 respectively. The resultant emulsion showed no visual change in physical appearance, consistency, and color on keeping undisturbed for 7 days. Results of accelerated stability studies have shown that the initial ergocalciferol or (vitamin D2) content (83.75±0.03%) in the emulsion after storage at (55 °C, 75% RH) was found to be 83.05±0.01% and after storage at (75 °C, 80% RH) is 82.91±0.05%. From the results of accelerated stability studies it can be concluded that vitamin D2 emulsion is comparatively stable at high temperature storage conditions (75 °C, 80% RH). The devised optimized procedure of microencapsulation by emulsification of ergocalciferol was found to be effective with high encapsulation efficiency and significant stability of the emulsion system.

Ppb-level H2S gas sensor based on CuNi-MOFs derivatives for meat freshness detection at low temperature environment

H2S is usually used as one of the landmark gases for meat freshness detection under low temperature storage conditions. In this paper, the NiO-doped CuO composite derived from MOFs was synthesized by a low temperature (−25 ℃) precursor hydrothermal and sintering procedure for H2S detection. The influence of precursor solution temperature and sintering temperature on the structure of MOFs derivatives were discussed by SEM, TEM, and XRD characterization. The hydrothermal method of low-temperature precursor has guiding significance in improving the gas response performance of MOFs/MOFs derivatives. The sensor based on NiO-doped CuO composites derived from MOFs exhibited a ppb-level response to H2S gas. The sensor response is 106 % to 50 ppb H2S. Meanwhile, the sensor has good selectivity, and the response and recovery time are 115 s and 251 s, respectively. The low temperature precursor hydrothermal method directly affected the morphology and structure of MOFs derivatives by regulating the kinetics for MOFs nucleation and crystal growth, obtains more active adsorption sites. In addition, the composite has good sensing performance for H2S at the ambient temperature of 4 ℃ and −18 ℃, which verified the effectiveness for the detection of meat spoilage under a low temperature storage. Furthermore, the sensor based on NiO-doped CuO composites is a good candidate for H2S gas detection in meat freshness evaluation. Finally, an integrated circuit detection system was designed to detect H2S gas at different ambient temperatures. This work provides a new idea for meat freshness detection in a cold storage environment.

Study on storage techniques and temperature conditions for sporocarp germination and development in azolla

Abstract Azolla is a small freshwater fern reproduces sexually and asexually (by splitting). The spores’ formation through sexual reproduction in the azolla species is influenced by climatic condition. Keeping this fact in view, the present study was conducted with an aim to study the impact of temperature on the sporocarp formation and also developing storage techniques for sexual propagation in the azolla species. The study showed that the sporulation in Azolla pinnata was more sensitive to increase in the temperature than Azolla microphylla. Azolla pinnata did not sporulate on rising maximum temperature; however sporulation in Azolla microphylla was delayed by one month due to rise in the temperature during second year compared to the first year. Conversion of the freshly collected sporocarps into Azolla microphylla plants were decreased by 4.2–9.3% on increasing minimum and maximum temperatures by 5°C and 8°C, respectively and conversion of the one month old sporocarps into plants was decreased by 1.8–8.7% on rising minimum and maximum temperatures. On storing sporocarps in the refrigerator resulted in higher germination percentage than stored at room temperature. Conversion of freshly collected sporocarps into Azolla plants increased on storage of the sporocarps mixing with soil (1:15) in the refrigerator than at room temperature. Germination of one month old Azolla microphylla sporocarps on storage in refrigerator after mixing with soil decreased during second year compared to first year. Therefore, in a controlled environment, azolla may be encouraged to grow sporocarps for exploiting full potential of azolla for eco-friendly agricultural and livestock management.

Studi Bahan Kemasan terhadap Viabilitas Benih Kedelai (Glycine max [L.] Merril) Pascasimpan Dua Belas Bulan di Ruang Simpan Suhu Rendah

Soybean is a commodity that is a source of vegetable protein that is easily obtained at a low price. The factor that affects low soybean productivity in Indonesia is the lack of use of quality seeds by farmers. Efforts to maintain the shelf life of soybean seeds can be done by using good packaging materials. The purpose of this study was to determine the effect of packaging materials that have different characteristics under low temperature storage conditions on the viability of soybean seeds after twelve months of storage. This research was carried out at the Seed and Plant Breeding Laboratory, Faculty, Agriculture, University of Lampung from October 2019 to June 2020. The treatment design was a single and unstructured factor, namely packaging material (b). The treatment of packaging materials consisted of aluminum foil (b1), polyethylene (b2), polypropylene (b3), brown envelope paper (b4), ordinary plastic (b5), calico fabric (b6). The packaging materials for six treatments were arranged in a randomized block design (RAK) with four replications. The results of this study showed that the viability of seeds was high in aluminum foil, polyethylene, polypropylene, ordinary plastic, envelope paper, and calico packaging materials in low temperature storage in an air-conditioned storage room after twelve months of storage. Twelve months post-stored seed viability was indicated by the germination rate of 87.48%; maximum growth potential of 96.25%; germination speed 30.96%; strong normal sprouts 81.19%; hypocotyl length 11.99 cm; dry weight of normal sprouts 31.82 mg; water content 7.30%; and electrical conductivity of 244.96 S/cm. Key words: viability, soybean seed, storage, packaging material, low temperature

Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.)

Eggplant (Solanum melongena L.) is a horticultural product widely distributed in Indonesia and is an easily damaged commodity during storage. Suitable storage conditions are needed to increase the eggplant's shelf-life. This study aims to determine the differences and the best conditions of packaging type, storage temperature, and shelf-life to maintain and improve the eggplant's quality. This research was conducted using a Nested Design with three replications. The analysis used includes weight loss, moisture content, ash content, pH, firmness level, protein content, fat content, and carbohydrates content. The results indicate that storage at cold temperatures (±8 °C) can inhibit metabolic processes, so there is a decrease in protein and carbohydrate content due to lower respiration processes than eggplant stored at room temperature (±27 °C). The type of polyethylene (PE) plastic packaging can reduce the potential for damage to eggplant during storage and increase the eggplant's shelf-life compared to brown kraft paper bag packaging and without packaging, which is characterized by better weight loss, protein, carbohydrates, and texture. Storage treatment for five days at cold temperatures (±8 °C) with PE plastic packaging was the best treatment in this study.

Changes in Volatile Composition of Cape Hake Fillets under Modified Atmosphere Packaging Systems during Cold Storage.

Fresh ready-to-cook fish fillets are susceptible to loss of freshness and accumulation of off-odour due to accelerated microbial spoilage. Suboptimal storage temperature and packaging conditions accelerate this process, limiting the economic potential. This study investigated the effects of modified atmosphere packaging (MAP) and storage temperature (0 °C and 4 °C) on the volatile compounds (VOCs) of Cape hake (Merluccius capensis) fish fillets as a predictor of shelf life and quality. Fresh Cape hake fillets were packaged under active modified atmosphere (40% CO2 + 30% O2 + 30% N2) and passive modified atmosphere (0.039% CO2 + 20.95% O2 + 78% N2) with or without an absorbent pad and stored at 0 °C and 4 °C for 12 d. The results obtained demonstrated that changes in VOCs and concentration were significantly (p < 0.05) influenced by MAP conditions, storage temperature and duration. A total of 16 volatiles were identified in the packaged Cape hake fillets: 4 primary VOCs and 12 secondary VOCs. The spoilage VOCs identified include tri-methylamine (TMA) (ammonia-like), esters (sickeningly sweet) and sulphur group (putrid). The concentration of secondary VOCs increased continuously during storage. Active-MA-packaged fillets performed better and had lower TMA values of 0.31% at 0 °C on day 12 in comparison to 7.22% at 0 °C under passive on day 6. Ethyl acetate was detected in passive-MA-packaged fillets stored at 0 °C on day 3, and the levels increased to 3.26% on day 6, while active-MA-packaged fillets maintained freshness. This study showed that in conjunction with TMA, VOCs such as esters and sulphur-related compounds could be used as spoilage markers for Cape hake fish fillets.

Interacting Environmental Stress Factors Affect Metabolomics Profiles in Stored Naturally Contaminated Maize.

There is interest in understanding the relationship between naturally contaminated commodities and the potential for the production of different useful and toxic secondary metabolites (SMs). This study examined the impact of interacting abiotic stress parameters of water availability and temperature of stored naturally contaminated maize on the SM production profiles. Thus, the effect of steady-state storage water activity (aw; 0.80–0.95) and temperature (20–35 °C) conditions on SM production patterns in naturally contaminated maize was examined. The samples were analysed using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) to evaluate (a) the total number of known SMs, (b) their concentrations, and (c) changes under two-way interacting environmental stress conditions. A total of 151 metabolites were quantified. These included those produced by species of the Aspergillus, Fusarium and Penicillium genera and other unspecified ones by other fungi or bacteria. There were significant differences in the numbers of SMs produced under different sets of interacting environmental conditions. The highest total number of SMs (80+) were present in maize stored at 20–25 °C and 0.95 aw. In addition, there was a gradation of SM production with the least number of SMs (20–30) produced under the driest conditions of 0.80 aw at 20–30 °C. The only exception was at 35 °C, where different production patterns occurred. There were a total of 38 Aspergillus-related SMs, with most detected at >0.85 aw, regardless of the temperature in the 50–500 ng/g range. For Fusarium-related SMs, the pattern was different, with approx. 10–12 SMs detected under all aw × temperature conditions with >50% produced at 500 ng/g. A total of 40–45 Penicillium-related SMs (50–500 ng/g) were detected in the stored maize but predominantly at 20–25 °C and 0.95 aw. Fewer numbers of SMs were found under marginal interacting abiotic stress storage conditions in naturally contaminated maize. There were approx. eight other known fungal SM present, predominantly in low concentrations (<50 ng/g), regardless of interacting abiotic conditions. Other unspecified SMs present consisted of <20 in low concentrations. The effect of interacting abiotic stress factors for the production of different suites of SMs to take account of the different ecological niches of fungal genera may be beneficial for identifying biotechnologically useful SMs.

Pre-harvest Application of Calcium Maintained Fruit Quality in Cold Stored Plum

: An experiment was conducted to study the influence of pre-harvest applications of different concentrations of calcium nitrate on various physico-chemical parameters of plum ( L.) Satluj Purple under cold storage conditions. Uniform and healthy plants Prunus salicina cv. of plum Satluj Purple were sprayed with calcium nitrate (1.0, 1.5 and 2.0 %) in 2 and 3 week of April and control plants were water sprayed cv. nd rd only. Fruits from both treated and control plants were harvested at colour break stage, and then stored at low temperature conditions (0–1 °C and 90–95 % RH) for 35 days. Evaluation of different physico-chemical parameters were made on 0 day and after 7, 14, 21, 28 and 35 days of storage. The results revealed that two sprays of Ca(NO ) @ 2.0 % retained maximum pulp: stone (15.37), total soluble solids (12.93 %), 3 2 titratable acidity (0.69 %), reducing (6.52 %) &amp; non-reducing sugars (2.64 %) and total phenolics content (101.19 mg 100g ) at the end of -1storage. The fruits treated with two sprays of Ca(NO ) @ 2.0 % were effective in maintaining the quality of fruits without any spoilage up to 35 3 2 days under low temperature storage conditions.

Shelf life prediction of dried garlic powder under accelerated storage conditions.

The shelf life of dried garlic powder packaged in high-density polyethylene (HDPE), low-density polyethylene (LDPE), and aluminum laminated pouch (ALP) under accelerated storage temperature (5° to 40 °C) and humidity (70-90% RH) conditions, was predicted using GAB mathematical model. The water activity value reduced significantly from 0.83 to 0.31 as the moisture content reduced. The temperature had a negative effect on color change and the lightness value and whiteness index of garlic powder significantly decreased from 62.21 to 56.06 and 50.67 to 44.91 respectively, when temperature increased from 70° to 90° C. The storage life of garlic powder was 24, 78 and 210days in LDPE, HDPE, and ALP, respectively under domestic storage conditions (40 °C, 90% RH). Therefore, under industrial storage conditions (5 °C, 70% RH), garlic could be preserved for 1.32, 4.30 and 7.28years in LDPE, HDPE and ALP, respectively.

Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)

A new drying technology, far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) was applied to process blueberries. Influences of drying temperature, vacuum pressure duration (VPD), and ambient pressure duration (APD) on drying characteristics and quality attributes of blueberries were investigated under FIR-PVD. Results showed that drying temperature, APD, and VPD had significant influence on drying time and quality attributes of dried blueberries expect for color and cohesiveness. Compared to hot air dried blueberries, FIR-PVD seriously damaged the cellular walls of blueberries during drying at 65 °C. The highest total phenolics (TP) and total monomeric anthocyanins (TMA) contents of dried blueberries were obtained at 65 °C with pulsed ratio of 15 min: 4 min and 15 min: 2 min, respectively. The FIR-PVD products obtained lower color difference, better mechanical properties and rehydration performance and maintained higher antioxidant capacity by shortening drying time, reducing exposure to oxygen, and modifying the microstructure compared to hot air drying. Industrial relevanceBlueberry is a popular function fruit around the world. With high moisture content and tender tissue, fresh blueberry is very susceptible to microbial infection even under low temperature storage conditions. Drying is a good alternative to extend the shelf life and increase the availability of fresh blueberries. However, the existence of waxy hydrophobic layer covered the surface of blueberries inhibits moisture diffusion during drying. Chemical dipping and thermal blanching pretreatments were usually used to reduce the influence of skin hydrophobicity and promote moisture diffusion. Nevertheless, the chemical additive residue leads to food safety risk and it's a big challenge to deal with the corrosive waste chemical solutions, while thermal blanching resulted a high loss of bioactive compounds. FIR-PVD is a recent developed emerging drying technology to process berries with waxy layer beyond pretreatments. Results indicated that FIR-PVD is a very promising technology for processing blueberries with the improvement of drying efficiency and quality attributes.