Storage quality characteristics
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Mango fruit plays an important economic role in Côte d’Ivoire as the third major exported fruit after banana and pineapple. The main issue of the mango value chain in Côte d’Ivoire is linked to poor agricultural practices and postharvest losses due to climateric characteristics of the fruit. The aim of this study was to investigate the efficiency of bioactive edible coating made of garlic extract and cassava starch as a novel approach to enhance the postharvest quality and shelf-life of Keitt mango fruit.
8p viisac 23-09-2023 1 0 Download
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In this study, effects of soaking time, ratio of rice to water, thermal treatments, different thickeners and storage temperature on gamma-amino butyric acid (GABA) content and quality characteristics of germinated brown rice milk (GBRM) were investigated.
10p vicedric 08-02-2023 4 3 Download
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This study was performed to evaluate the effect of pomegranate peels powder at concentrations of 1%, 2% and 3% on keeping quality characteristics of prepared beef sausage during a storage period at (4 ± 2C) for 12 days.
10p schindler 30-12-2021 10 0 Download
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This study showed that the AV gel could be suitable for producing an edible film and coating with good physical characteristics such as low WVP (0.0037g/m2 .h.mmHg). AV's low WVP appeared to have a great impact on maintaining post-harvest quality especially reducing the percentage of weight loss of coated fruit during storage.
6p mudbound 10-12-2021 10 1 Download
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Edible coatings were produced using whey (30% and 60%) and glycerol. Samples were compared to a control (no coating), during storage at both temperatures. Storage at 10 °C improved the maintenance of the acerola colour, while storage at 5 °C increased the stability of vitamin C and decreased microbial growth (p ≤0.05). The application of edible coating reduced the total colour variation and degradation (a*) at both temperatures. The concentration of whey influenced significantly (p≤0.
7p mudbound 10-12-2021 9 1 Download
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Wheat (Triticum aestivum L.) is one of the world’s most important grain crops. The amyloplast, a specialized organelle, is the major site for starch synthesis and storage in wheat grain. Understanding the metabolism in amyloplast during grain development in wheat cultivars with different quality traits will provide useful information for potential yield and quality improvement.
17p vitzuyu2711 29-09-2021 14 2 Download
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The study revealed a significant increase in acidity and reducing sugars. There was a significant decrease in antioxidant activity, HMF concentration, pH, total sugars, ascorbic acid content and overall acceptability of the beverage. The beverage showed an increased microbial count making the beverage unacceptable after six days of storage.
11p trinhthamhodang1218 26-02-2021 10 1 Download
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Wet cured pork hams inoculated with Lactobacillus acidophilus and Micrococcus varians483 had higher total viable count, lactic acid bacteria and Micrococcaceae counts and lower Enterobacteriaceae and coliform counts. pH of the inoculated hams was lower. ERV, WHC and aw decreased significantly with storage period.
9p angicungduoc8 07-11-2020 11 0 Download
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Seedling mango (Mangifera indica L.) with wide variations in its quality characteristics has been found in the vast tract of lower hills of HP (Himachal Pradesh). It has got tremendous potential for the production of various traditional products including pickle, since brining is an important interface between harvesting and pickle production, so studies were aimed to see the quality changes of mature green fruit from different locations of HP in brine.
10p angicungduoc8 07-11-2020 10 0 Download
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The present studies were under taken with the objective to develop RTS beverage from this underutilized mulberry fruit and to study effect of storage on its chemical constituents.
13p angicungduoc8 07-11-2020 9 1 Download
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The technique of raisin production in India is mostly based on the dipping of the grape bunches in emulsion having 2.5% potassium carbonate and 1.5% ethyl oleate for a duration of 2 to 4 minutes, and subsequent shade drying in open tier system (Adsule et al., 2012). Quality is one of the major concerns in raisin production; hence, extensive research is necessary to find the effect of storage temperature on physico-chemical characteristic of raisins prepared from seedless varieties of grapes.
8p nguathienthan8 20-10-2020 9 0 Download
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This study was conducted to investigate the physico-chemical characteristics of oat flour and apple pomace enriched oat flour biscuits. Biscuits were prepared with different level of oat flour and apple pomace powder and the physico-chemical properties were examined after the evaluation of sensory characteristics.
11p trinhthamhodang1215 23-09-2020 7 0 Download
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With all this basic information, efforts were made to enhance the availability of coriander leaves in off season by dehydration under greenhouse type solar dryer as compared to open sun with the study of sensory characteristics of dehydrated coriander leaves and changes in quality characteristics during storage.
10p caygaocaolon7 18-09-2020 10 0 Download
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The present investigation was therefore undertaken to examine the effect of storage conditions (time, temperature and packaging material) of self rising flour containing different leavening agents with acid calcium phosphate on the quality characteristics of cookies, muffins and cakes and microbiological quality of self rising flour during storage.
14p kequaidan7 01-09-2020 17 0 Download
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Shelf life studies of food products are gaining impetus due to the consumer awareness towards quality of the ready to cook products. The present study was designed to assess the keeping quality and shelf life of tomato powder incorporated rice based cold extrudates. The Cavatelli extrudates using ingredients: rice flour, wheat flour and tomato powder in the proportion of 36:54:10 respectively was developed and stored under room temperature. The stored samples were evaluated for sensory characteristics and microbial assay at regular intervals for 60 days.
7p angicungduoc6 20-07-2020 13 0 Download
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The experiment was carried out to assess the physico-chemical characteristics of custard apple fruits, standardization of pulp: water ratio and recipes for jam and to study the sensory qualities changes of jam during storage at ambient temperature. The experiment was done during the year 2016-17 in the Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.).
11p quenchua6 15-06-2020 13 0 Download
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Enrobed or coated chevon ball containing natural antioxidant TP (Tea polyphenol), GSE (Grape Seed Extract) at a level of (0.75%) in the batter mix were cooked and stored under refrigeration temperature (4±1°C) for evaluation of quality. Test samples were compared to control and Synthetic antioxidant BHA (Butylated Hydroxyanisole) containing enrobed chevon balls.
9p nguaconbaynhay5 16-05-2020 14 0 Download
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Starch is the main storage substance in rice caryopsis and its properties will determine the quality of rice. Super rice has been extensively studied due to its high-yield characteristics, but the knowledge of amyloplast development and starch quality in caryopsis of super rice especially with large panicle is limited.
15p viharuno2711 21-04-2020 20 0 Download
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A study was undertaken to assess the effect storage on the quality of functional dairy beverage prepared using milk, sugar and adding 30% mango pulp. The drinks were sterilized and stored at ambient temperature for determining their shelf life. A significant (p < 0.01) loss of ascorbic acid and reducing sugar content of the drinks occurred during storage for 75 days. Changes antioxidant activity and HMF content indicated decreased functionality and deterioration in appearance and flavor scores of the drinks. It was found that sterilized functional beverage was acceptable up to 60 days.
10p nguathienthan4 18-04-2020 10 0 Download
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Changes in chemical and sensory characteristics of protein fortified jackfruit jam (2% SPI and 2% WPI) during three months storage at refrigeration temperature (4oC) and ambient condition (26-28oC) were studied. During storage, ascorbic acid, lycopene and protein content of the product decreased, whereas there was an increase in titratable acidity and total sugars in both the fortified jam under different storage conditions up to three months. The changes in physico-chemical parameters were more pronounced at ambient temperature as compare to refrigerated storage.
7p nguathienthan4 18-04-2020 16 2 Download