Cold Storage Research Papers - Academia.edu (original) (raw)

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- Biology, Crop Protection, Population Decline, Cold Storage
- by Rakesh Rrk
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- Hospital, Hotel, Laboratory, Office

Physicochemical and functional changes of jumbo squid (Dosidicus gigas) mantle muscle stored in ice for 15 days were evaluated. Proximate analysis, pH, protein solubility (PS) and SDS-PAGE profile changes were monitored for muscle proteins, while texture profile analysis (TPA) (gel strength, elasticity and cohesiveness), water holding capacity (WHC) and colour changes were monitored for gels produced from this muscle. Fresh muscle chemical composition varied according to fishing season and/or physiological status presented by specimens. pH and PS were stable (p P 0.05) throughout the study with a slight tendency to decrease towards the end of study. SDS-PAGE revealed no drastic changes in proteins influencing gelation (i.e., myosin). TPA and WHC of gels decreased towards the end of experiment; however, due to sampling variability, no significant differences (p P 0.05) were found over storage time. Changes in gel colour were observed with hue angle decreasing towards yellow hues. Improved post-capture management of mantle muscle preserved its integrity and functionality for up to two weeks.

- by Juan Luis Garcia Lugo
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- Rheology, Food Chemistry, Multidisciplinary, Food Preservation

The effect of hot water dipping (HWD) at 40, 44 and 48°C for 6 and 12 min on germination of conidia of brown rot fungus (Monilinia laxa) in vitro and the effect of HWD at 48°C for 6 and 12 min on the fruit quality and development of M. laxa on peach cv. "Roig" and nectarine cv. "Venus" after artificial inoculation in cold storage were studied. Temperature and duration of treatment significantly affected germination of conidia. After HWD at 48°C for 12 min, the lowest germination of conidia (9%) was recorded, which was more than 10 times lower than control (93%). After 3 days from inoculation, there were 80% of inoculated spots with visual symptoms of decay caused by M. laxa on control peaches and 40% of such spots on control nectarines. Successful infections were recorded on only 5% of inoculated spots of nectarine and 10% of inoculated spots of peach after HWD at 48°C for 12 min. HWD at 48°C for 12 min significantly decreased titratable acidity and increased soluble solids concentration/titratable acidity ratio in nectarines. No visual symptoms of heat damage were found on fruits as a consequence of any of the studied treatments. The results show that it is possible to control postharvest brown rot (M. laxa) on peach using HWD at 48°C for 12 min and on nectarine using HWD at 48°C for 6 min without a significant loss of fruit quality.

- by Goran Fruk and +1
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- Heat Treatment, Cold Storage, Fruit Quality, Prunus Persica

Hairline cracks, which developed after harvest among SO 2 -treated table grapes, were characterized by small, fine, longitudinal, cracking lines, almost undetectable with the naked eye. Juice exudation from the cracks resulted in a wet and sticky berry skin. Hairline cracks, which we propose to term 'hairline', were distinctively different from splitting observed before harvest. Hairline was only induced when table grapes were treated with gaseous SO 2 , commonly used to prevent decay of table grapes during cold storage in Chile. In practice, conditions that favored higher concentrations of SO 2 , such as the use of two SO 2 generating pads (one on top and one on the bottom of the packaged table grapes), promoted hairline cracking. Hairline incidence increased linearly when the concentration and time product (CT) of SO 2 exceeded 3 (mL L −1 ) h, and no hairline cracking was observed with CT below 0.8 (mL L −1 ) h. Hairline symptoms were greatly induced on Thompson Seedless table grapes that were immersed in acidic solutions (citric acid and disodium phosphate) at pH 2 or 4. To reduce this disorder, it is essential to use a minimal dose of SO 2 that allows adequate protection from decay without reducing the berry quality. Postharvest practices of table grapes, packaged with a SO 2 generating pad, such as extended delay cooling periods and those practices that involve a raise in temperature, considerably enhance this disorder. Hairline cracking is another expression of phytotoxicity due to overexposure of table grapes to SO 2 .

- by Bernardo Latorre
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- Postharvest Biology and Technology, Botrytis cinerea, Cold Storage, Citric Acid

To evaluate the role of Aloe vera gel coating on ripening and fruit quality of nectarine (Prunus persica L. Batch cv 'Arctic Snow'), the uncoated and coated fruit were allowed to ripen at 20 ± 1°C in first experiment and in the second experiment, the fruit were stored at 0 ± 0.5°C and 90 ± 5% RH for 3 and 6 weeks prior to ripening at 20 ± 1°C. Aloe vera gel-coated fruit kept at ambient or 3 and 6 weeks cold storage reduced respiration rate, ethylene production (62, 37 and 43% respectively), retarded fruit softening, reduced electrolyte leakage (EL), weight loss (65%), levels of ascorbic acid and total antioxidants (24, 9 and 13%) during ripening than control. In conclusion, Aloe vera gel can be used for extending storage life at ambient or cold storage and maintaining quality of 'Arctic Snow' nectarine.

- by Muhammad Ahmed
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- Chemistry, Food, Food Science and Technology, Food Preservation

Planting vigorous cuttings that quickly develop shoots and roots is essential to the biological and economic success of willow biomass crops. Current recommendations are that cuttings should be planted within 2-4 days of being removed from long-term cold storage at À4 8C. However, maintaining this short time period is not always feasible. Results from greenhouse and field experiments indicated that leaving cuttings out of À4 8C long-term cold storage for up to 12 days before planting did not have a significant impact on survival or biomass production. For cuttings removed from long-term cold storage 23 days before planting, survival and per tree biomass production were lower for three of the four clones tested in a field trial. Returning cuttings to a À20 8C freezer 5-9 days after removal from À4 8C longterm cold storage, reduced the proportion of cuttings that developed roots or shoots, and shoot biomass of all clones. However, returning cuttings to either a þ2 8C cooler or a À4 8C freezer had no effect on shoot biomass after 3 weeks of growth. Returning cuttings to supplemental cold storage at þ2 to À4 8C may extend the time that cutting viability can be maintained after being removed from long-term cold storage and thawed. Returning cuttings to a À20 8C freezer for supplemental storage is not recommended. #

- by B. Ballard and +1
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- Field Experiment, Short rotation woody crops, Biomass production, Forestry Sciences

Sweet cherry shows severe problems for commercialisation mainly due to incidence of decay and a fast loss of sensory quality, both for fruit and stem. A package has been developed based on the addition of eugenol, thymol, menthol or eucalyptol (pure essential oils) separately to trays sealed with polypropylene bags to generate a modified atmosphere (MAP). In addition, cherries in MAP (without essential oils) were selected and served as controls. All cherries were stored during 16 days at 1 8C and 90% RH. Steady-state atmosphere was reached after 9 days of cold storage with 2-3% of CO 2 and 11-12% of O 2 with no significant differences between treated and control, with the exception of eucalyptol, in which significant increases in CO 2 and decreases of O 2 were obtained. When fruit quality parameters were determined, those treated with eugenol, thymol or menthol showed benefits in terms of reduced weight loss, delayed colour changes and maintenance of fruit firmness compared with control. Stem remained green in treated cherries while they became brown in control. However, cherries packaged with eucalyptol behaved even worst than control cherries, with generation of off-flavours, loss of quality and stem browning. Finally, the microbial analysis showed that all essential oils reduced moulds and yeasts and total aerobic mesophilic colonies by 4-and 2-log CFU compared with control, respectively. In conclusion, the use of MAP in combination with eugenol, thymol or menthol is an effective tool on maintaining cherry fruit quality and reducing the occurrence of decay. D Industrial relevance: The data presented in this work suggest that the use of pure essential oils (eugenol, thymol or menthol) in combination with modified atmosphere packaging (MAP) is an innovative and useful tool as alternative to the use of synthetic fungicides in fruits and vegetables, especially for those which are highly perishable and have a short shelf-life, as cherries. These compounds have been included in the list of generally recognized as safe (GRAS) compounds by FDA. As far as we know, this is the first paper dealing on the use of natural antifungal compounds and MAP and that these combined technologies confer benefits in fruit storage and retailing, with reduction in spoilage microorganisms, maintenance of cherry quality attributes and extension of shelf-life. The effects of these natural compounds on individual microorganisms, both responsible for spoilage and food-borne pathogens, as well as the minimum concentration to gain effectiveness deserve further research.

- by Fabian Guillen
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- Engineering, Biological Sciences, Essential Oil, Weight Loss

BACKGROUND: Current additive solutions (ASs) for red blood cells (RBCs) do not maintain constant 2,3diphosphoglycerate (DPG) and adenosine triphosphate (ATP) levels during cold storage. We have previously shown that with a new AS called phosphate-adenineglucose-guanosine-gluconate-mannitol (PAGGGM), both 2,3-DPG and ATP could be maintained throughout storage for 35 days. STUDY DESIGN AND METHODS: In this study, the mechanism underlying the effect of PAGGGM on RBC storage was studied in more detail. By using doubleerythrocytapheresis units (leukoreduced), a direct comparison could be made between the current AS salineadenine-glucose-mannitol (SAGM) and the experimental solution PAGGGM. During cold storage, several in vitro characteristics were analyzed. RESULTS: In agreement with our previous findings with single RBCs, PAGGGM maintained 2,3-DPG and ATP levels for 35 days of cold storage. Furthermore, glucose consumption and lactate production were higher in PAGGGM units during the first 21 days of cold storage. Fructose-1,6-diphophate and dihydroxyacetone phosphate levels were also increased during the first 21 days of storage in PAGGGM units.

- by Arthur Verhoeven and +1
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- Immunology, Conservation, Cryopreservation, Adenosine
- by Carlos Martins
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- SHELF LIFE, Phenolic compound, Soil management, Cold Storage

The CO2 evolution of intact potato tubers (Solanum tuberosum, L., var. “Bintje”) was analyzed during a 10-day period of their warm (25 ± 2°C) or cold (5 ± 1°C) storage, to evaluate cold-stress effects on expression and activities of plant uncoupling mitochondrial protein (PUMP) and alternative oxidase (AOX). CO2 evolution rates were analyzed at 20°C, to reflect their possible capacities. The 20°C CO2 production declined from 13 to 8 mg kg−1 h−1 after 2 days of warm storage and then (after 3 to 7 days) decreased from 8 to 6.5 mg kg−1 h−1. In contrast, 20°C CO2 evolution did not change after the first day of cold storage, increased up to 14.5 mg kg−1 h−1 after 2 days, and decreased to about 12 mg kg−1 h−1 after 3 to 7 days of cold storage. Cold storage increased PUMP expression as detected by Western blots and led to elevated capacities of both PUMP (44%) and CN-resistant AOX (10 times), but not the cytochrome pathway. Since we found that cold storage led to about the same mitochondrial respiration of 40 nmol O2 min−1 mg−1 attributable to each of the respective proteins, we conclude that both AOX and PUMP equally contribute to adaptation of potato tubers to cold.

- by Paulo Arruda
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- Carbon Dioxide, Kinetics, Membrane Proteins, Bioenergetics

Losses of horticulture product were caused by several reasons, one of them was the un-approriate postharvest handling. One of the post-harvest method that could maintain the quality of the horticulture product is controlling the storage temperature and packaging techniques to that product. The objectives of this research were to determine the characteristics of horticultural products (tomato and bell pepper) in the cold storage that were packed with bioplastics and high density polyethylene (HDPE). The sample of packed products stored at three temperature levels (5, 10, and 15 o C) for 21 days. The results showed that the types of plastic influenced respiration rate (CO2 production rate). The tomatoes packased with bioplastic had climateric phase at the day of 21 th which was layer than the one of HDPE. However, bell pepper packsed with bioplastic started senescence phase at 9 th day which was taste than the one HDPE at 12 th day.

- by Tajul Iflah
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- Post Harvest Technology, Bioplastics, Tomato, Cold Storage

The objective of this research was to determine the difference in myofibrillar fragmentation of camel meat and beef during postmortem aging. Semitendinosus muscle was excised at slaughter and muscle pH was measured at 6, 12, 24, 48, and 72 h postmortem. Myofibril fragmentation index was measured on 1, 3, 5, and 7 days postmortem. Also, myofibrils isolated from semitendinosus muscles of camel and cattle at 1, 3, 5 and 7 days postmortem storage were analyzed using sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis. Results showed that the camel semitendinosus muscle had significantly higher myofibril degradation values compared to that in beef which was supported by a difference in troponin-T degradation and appearance of a 30 kDa band. Postmortem pH decline of camel meat was significantly slower than that of beef. This study demonstrated that the semitendinosus protease activity of camel meat was superior to that of beef, which may have been due to the difference in pH decline.

- by mohammad fazilati
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- Chemical Engineering, Meat Science, Animal Production, Food Preservation

In the present work, chilling injury (CI) incidence and quality parameters were analyzed in peaches stored at 0 °C, 2 °C, 5 °C and 8 °C for 28 days, to evaluate the effects of four different temperatures on the keeping quality of 'Okubao' peach. The extreme susceptibility of 'Okubao' peach to CI at 5 °C was confirmed by extensive woolliness and decay. Peaches stored at 5 °C develop noticeable CI symptom after one to two weeks, while significantly less woolliness occurred after storage 8 °C, the temperature at which the highest rate of decay was found. Minimum loss of weight and firmness, optimum sensory quality were obtained by the prolonged storage at 0 °C. 0 °C was the most effective treatment in alleviating chilling injury by controlling membrane permeability, inhibiting respiration rate and slowing down polyphenol oxidase (PPO) and peroxidase (POD) activities. Results indicated that fruit held at 0 °C can be stored for at least four weeks, and possibly five weeks without much injury.

- by Innovationinfo Publishing
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- Peaches, Chilling Injury, Cold Storage, Woolliness

The effect of a controlled atmosphere with high CO 2 and low O 2 levels on melanosis in deepwater pink shrimps (Parapenaeus longirostris) treated with sulphites was studied in samples in chilled storage. The application of atmosphere in shrimps without antimelanotics did not inhibit melanosis. Shrimps treated with 4% sulphites in combination with a concentration of 53% CO 2 and 7% O 2 totally inhibited darkening during storage. Covering with crushed ice produced an undesirable shrinking of muscle shrimp after cooking. The application of lower concentrations of CO 2 (45%) reduced the effectiveness in preventing darkening, compared with 53% CO 2 , except where the melanosis inhibitor was 4hexylresorcinol (0.1%). The residual effect of the gas when the shrimps were kept in a controlled atmosphere for 24 h was insufficient to prevent melanosis during further cold storage.

- by María Gómez-guillén and +1
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- Crustacea, Food, Industrial Biotechnology, SHRIMP

a b s t r a c t 'Pink Lady Ò ' apples (Malus domestica) fruit were harvested at commercial maturity treated with three different agrochemical products, and stored at 1 C under either air or controlled atmosphere conditions (2.5 kPa O 2 þ 3 kPa CO 2 and 1 kPa O 2 þ 2 kPa CO 2 ) for 15 and 28 weeks. Diphenylamine, folpet and imazalil contents in both skin and flesh were simultaneously determined after cold storage plus a simulated marketing period of 1 or 7 days at 20 C. Results showed that apples stored in 2.5 kPa O 2 þ 3 kPa CO 2 retained higher contents of diphenylamine residues in comparison with those stored in 1 kPa O 2 þ 2 kPa CO 2 or refrigerated air. Significant differences in imazalil skin contents were found throughout the simulated marketing period at 20 C after storage for 28 weeks in controlled atmospheres.

- by Malú López
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- Animal Production, Food Sciences, Cold Storage

Colour and the composition of folate, ascorbic acid and anthocyanin of strawberry cv. Camarosa was monitored during refrigerated storage at 4 C each day for 6 days. Folate, anthocyanin and ascorbic acid compositions were determined using High Performance Liquid Chromatography (HPLC) with UV-Vis detector. Five forms of folate: 5 methyl-tetrahydrofolate (THF) [65%], 10 formyl-folic acid (28%), 5 methylene-THF (4%), 5 formyl-THF (2%), and THF (<1%) and two forms of anthocyanins: pelargonidin 3-O-glucoside (97%) and cyanidin 3-O-rutinoside (3%) were identified in the fresh strawberries. The total folate content of the fresh strawberries determined using HPLC method was lower than that using microbiological assay. The ascorbic acid content in fresh strawberry was 57 ± 11 mg/100 g of fruit. The colour of the external skin of strawberries was measured using a Hunter colorimeter and showed fluctuation only for L* values (lightness), but a* (redness) and b* (yellowness) values remained constant during the refrigerated storage. There was no positive correlation between a* values and anthocyanin content. Strawberries should be consumed within a day or two after harvest since the reduction of these three bioactive compounds occurred even after a day of refrigerated storage.

- by Wee Sim Choo
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- Refrigeration, Bioactive Compounds and Phytochemicals in Foos, Pigments, FOLATE
- by Ola Heide
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- Seasonality, Cultural Practice, Polyethylene, Second Year

Potential antagonists were isolated from the epiphytic flora associated with oranges and pome fruit. A total of 1465 microorganisms were tested in a preliminary screening against blue and green moulds on pome and citrus fruit, respectively. Among them, approximately 3% reduced incidence and severity by more than 50% and 4 microorganisms fulfilled the selection criteria of reduction in severity and incidence by 75%. The most effective was a yeast identified as Metschnikowia andauensis, strain NCYC 3728 (PBC-2), isolated from the surface of 'Bravo de Esmolfe' apple fruit cultivated in North Portugal. The biocontrol activity of M. andauensis PBC-2 was dependent on its applied concentration. At 5 × 10 6 cfu/mL incidence (% of infected wounds) and severity (lesion diameter) were reduced by 62 and 70%, respectively and at 1 × 10 7 cfu/mL, the greatest reduction was achieved, 90% of incidence and 95% of severity. The broad spectrum of action of M. andauensis PBC-2 was evaluated with effective control being achieved against Rhizopus stolonifer, Penicillium expansum and Botritys cinerea, on 'Rocha' pears and on different apple cultivars and against Penicillium digitatum and Penicillium italicum on mandarins and oranges. In semicommercial trials in cold storage, the reduction of blue mould was 90%. Rapid colonization of fresh apple fruit wounds was observed during the first 24 h of cold storage, followed by a significant population increase during the first 15 days of storage and then the population remained stable until the end of storage.

- by Carla Nunes
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- Biology, Biological Control, Food Preservation, Selection Criteria

The effect of ozone on post-harvest decay of table grapes was studied both with regard to its effectiveness and its possible mode of action. Ozone concentrations fell rapidly upon contact with organic matter and the amount which reacted with grape berries and the microflora on their surface was about 0.1mgg-1, when supplied at a rate of 8mgmin-1for 20min. The dose

- by P. Sarig
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- Microbiology, Plant Biology, SHELF LIFE, Sterilization
- by Kalevi Pihlaja
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- Engineering, Chemistry, Magnetic Resonance Spectroscopy, Medicine

A real-time, multiplexed polymerase chain reaction (PCR) assay based on dried PCR reagents was developed. Only variola virus could be specifically detected by a FAM (6-carboxyfluorescein)-labeled probe while camelpox, cowpox, monkeypox and vaccinia viruses could be detected by a TET (6carboxytetramethylrhodamine)-labeled probe in a single PCR reaction. Approximately 25 copies of cloned variola virus DNA and 50 copies of genomic orthopoxviruses DNA could be detected with high reproducibility. The assay exhibited a dynamic range of seven orders of magnitude with a correlation coefficient value greater than 0.97. The sensitivity and specificity of the assay, as determined from 100 samples that contained nucleic acids from a multitude of bacterial and viral species were 96% and 98%, respectively. The limit of detection, sensitivity and specificity of the assay were comparable to standard real-time PCR assays with wet reagents. Employing a multiplexed format in this assay allows simultaneous discrimination of the variola virus from other closely related orthopoxviruses. Furthermore, the implementation of dried reagents in real-time PCR assays is an important step towards simplifying such assays and allowing their use in areas where cold storage is not easily accessible.

- by Peter Jahrling
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- Microbiology, Medical Microbiology, Fluorescent Dyes and Reagents, real time PCR

The effects of casein hydrolysis by plasmin on composition, ripening and functionality in mozzarella-type cheese were studied. Milk was stored at 4 ° C for 0, 24 and 48 h, with and without added plasmin, before batch pasteurization and the manufacturing of mozzarella-type cheese. In parallel experiments, the effects of incubation of milk with added plasmin for 2 h at 37 ° C prior to cheese manufacture and of an increase in the level of rennet added during cheesemaking were studied. Plasmin addition adversely affected the rennet coagulation properties of the milk and led to increased (two-to three-fold) plasmin activity in cheese and greater plasmin-associated hydrolysis of β -casein to γ -caseins during ripening. Melted cheese flow rate and stretchability increased over ripening and melting time decreased, but functional properties were not affected by either plasmin activity or cold storage. Overall, neither plasmin activity (at the levels studied) nor cold storage greatly affected the composition or functionality of mozzarella-type cheese.

- by Timothy Guinee
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- Engineering, Biological Sciences, Dairy Technology, Cold Storage

Fifty-one endophytic isolates of Aureobasidium pullulans were obtained from the flesh of sweet cherries and extensively screened to evaluate their biocontrol activity against postharvest rots of sweet cherries and table grapes. Preliminary analysis of all isolates by randomly amplified polymorphic DNA (RAPD) with three different primers showed the presence of a high genetic variability and enabled isolates not showing any genetic difference to be discarded. Thirty-five isolates with different RAPD electrophoresis patterns had a wide range of biocontrol activity against Botrytis cinerea and Monilinia laxa on single-wounded berries of sweet cherries and table grapes with a reduction of decay from 10 to 100%. Two isolates (533 and 547) significantly reduced B. cinerea on table grape berries also when applied 6, 12, and 24 h after the pathogen inoculation. In a 2-year period of investigation (1998 Á/1999), a reduction of total rots ranging from 32 to 80% (sweet cherries) and from 59 to 64% (table grape) was achieved with isolates 533 and 547 applied after harvest. Preharvest applications of isolate 547 significantly reduced postharvest rots of sweet cherries and table grapes by 47 and 38%, respectively. On the whole, isolates 533 and 547 were more effective than A. pullulans L47, a biocontrol agent of postharvest diseases with a known activity. Population studies demonstrated that isolate 547 was able to survive under field conditions, to increase its population during cold storage, and to penetrate the flesh of sweet cherries when applied during flowering. #

Steady-state levels of hydrogen peroxide and activities of catalase and peroxidase were measured in the peel and pulp of zucchini squash (Cucurbita pepo L., cv., Giambo) during storage at 10 • C or 0 • C for two weeks. No visible damage occurred during this storage time; epidermal brown pits become visible later, at day 20 in fruit stored at 10 • C and at day 15 in those stored at 0 • C. In order to analyze the early effects of the chilling-induced oxidative stress during zucchini storage, rates of succinate oxidation, alternative oxidase activity, membrane fluidity and phospholipid composition were also measured in mitochondria isolated from the zucchini pulp. A decrease in hydrogen peroxide levels, an increase in the activity of detoxifying enzymes, a recovery of chilling-induced mitochondrial membrane fluidity and an increase in alternative oxidase (AOX) activity were detected in the early stages of zucchini storage at 10 • C. The peroxidase and the AOX activities of the pulp of zucchini stored at 0 • C were also found to increase but to a lesser extent and later during storage, suggesting that these fruit can also activate these ROS regulatory systems, possibly preventing the occurrence of early visible damage in the peel but not the occurrence of cold stress.

- by Elena Baraldi
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- Peroxidase, Postharvest biology, Catalase, Postharvest Biology and Technology

Determining the shelf life has become a factor of major importance in the development of foods designed to meet consumer demands in terms of quality and safety. The goal of the present study was to investigate the shelf life of vacuum-packed dried tomatoes, stored at both room and refrigeration temperature (4°C) for a period of 180 days. The following determinations were performed during the storage period studied: microbiological analysis, instrumental color, lycopene, and ascorbic acid. Sorption isotherms were determined at both temperatures (room temperature and 4°C). The microbiological quality of vacuum-packed dried tomatoes remained unchanged during 180 days for the refrigerated samples and 90 days for the samples stored at room temperature. The rate constant (k) of lycopene degradation of the refrigerated samples and the samples stored at room temperature was 3.209×10 −5 and 12.994× 10 −5 /day, respectively. The rate constant (k) of ascorbic acid degradation was 3.339×10 −4 /day for cold storage and 76.655×10 −4 /day for storage at room temperature. The tomatoes stored at room temperature were subjected to analysis over 90 days of storage, period after which both the appearance and sensory characteristics of the product fell below the levels of consumer acceptability. As for the tomatoes stored at refrigeration temperature, the original sensory characteristics were maintained throughout the entire storage period of 180 days.

- by Gisele Anne Camargo
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- SHELF LIFE, Degradation, Tomato, Storage

The dynamics of incurred pesticide residues in apples, variety Melrose, was monitored during their cold storage at 1–3°C for 5 months. Of 21 active ingredients contained in pesticide preparations applied within four experimental pre-harvest regimes, only six fungicides (captan, cyprodinyl, dodine, pyrimethanil, tebuconazole, tolyfluanid) and one insecticide (phosalone) were detected at the time of harvest. The other active ingredients –

- by Jana Hajslova and +1
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- Pesticide Residues, Field Experiment, Food Sciences, Cold Storage

Cold storage is an integral component of postharvest management of many fruits, vegetables and processed products. Cold storage plays vital role in reducing postharvest losses of edible commodities by enhancing their storability and shelf-life. Timely storage of highly perishable and perishable commodities helps in their regular and continuous supply either for table or processing purposes. It is also highly beneficial in price stabilization, proper distribution and marketing of commodities. Realizing the significance of proper and timely storage, a strong growth is being predicted for cold storage industry in near future. Presently, there are 6,227 cold stores in India and they provide a storage capacity of up to 30.00 million tonnes. Broadly, horticulture/agricultural produce, processed food, animal husbandry produce and pharmaceutical items are being stored in cold stores. This article highlights present status of cold stores, availability, utilization and use pattern of storage space along with major limitations. Article also suggests some of the ways in making the cold stores more effective and diversified in their use.

- by Vijay Paul
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- Food Science, Nutrition, Energy, Food and Nutrition

Apple texture can deteriorate during cold storage, resulting in softness and mealiness. The purpose of this work was to estimate shelf-life and to study the behavior of 'Fuji' apples kept at 20 • C in a normal atmosphere until consumption following 7 months refrigerated storage (1 • C) in a controlled atmosphere (2% O 2 , 2% CO 2 ). Survival analysis methodology was used to estimate shelf-life. Its key concept is to focus the shelf-life hazard on the consumer rejecting the product rather than on the product deteriorating. The shelf-life estimated of 'Fuji' apples was 23 days with a 50% rejection probability and 17 days with a 25% rejection probability. Consumer acceptability and descriptive sensory analyses for storage periods of up to 28 days at 20 • C indicated that the greatest quality loss was associated with increased mealiness, ripe taste and alcoholic taste and odor. Texture instrumental compression measures reflected the loss of rigidity of the apple tissue. The Thiault index and acceptability test results showed that the quality of the apples recently removed from cold storage was barely acceptable.

- by Paula Varela
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- Survival Analysis, SHELF LIFE, Postharvest Biology and Technology, Sensory Analysis

The occurrence of yeasts in dairy products is significant because they can cause spoilage, effect desirable biochemical changes and they may adversely affect public health. While fermentative and spoilage activities of yeasts at elevated temperatures are well known in many food and beverage commodities, little attention has been given to the specific occurrence and significance of yeasts in dairy products at these temperatures. Since yeasts play a substantial role in the spoilage of commercial fruit yoghurts, especially when cold storage practices are neglected, the deterioration of yoghurt samples obtained from the manufacturers were evaluated at different temperatures for a period of 30 days during this study. Total yeast were enumerated, isolated and identified from the yoghurt samples. The highest number of yeast populations, up to 10 5 and 10 6 cfu/g, was found when yoghurts were exposed to elevated temperatures in the range of 25 C, while lower yeast counts (10 3 and 10 4 cfu/g) were obtained from samples kept refrigerated at a temperature of 5 C. Based on the results obtained, the interaction between the yeasts and lactic acid bacteria resulted in a decline in pH values and the stabilization of viable lactic acid bacterial loads. The most prevalent yeast species isolated, included strains of Kluyveromyces marxianus, Saccharomyces cerevisiae, Saccharomyces exiguus andYarrowia lipolytica. #

- by Bennie Viljoen
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- Chemical Engineering, Food, Public Health, Saccharomyces cerevisiae

Humidification during long-term cooled storage of fruits is being introduced into practice to prevent excessive moisture loss and quality degradation. High pressure fogging is one of the few systems that can be used in ultra low oxygen (ULO) storage rooms. For system design and optimization, a CFD based multiscale model was used. At the smallest scale, the flow through stacked products in boxes was predicted using a direct model that combined discrete element (DE)-CFD modelling. At larger scale, a loaded cool room model that predicts the storage room air velocity, temperature and humidity distributions and fate of the water droplets was developed. The loaded product was considered as a porous medium, where the anisotropic loss coefficients were determined from a combined DE-CFD simulation. A Lagrangian particle tracking multiphase flow model was used. An interval humidification of 1 min on and 15 min off with a water pressure of 80 bar (3.59 L h À1 ) for a ULO storage room at À1°C on average gave a relative humidity of 96.3%. The amount of sprayed water deposited on the stack and room surfaces depend on the application pressure and nozzle position and direction. Good agreement was found between measured and predicted results.

- by Mulugeta Delele and +1
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- High Pressure, Food Engineering, Multiphase Flow, Multiscale Modeling

Barley tempeh was produced by fermenting barley kernels with Rhizopus oligosporus. The potential of the yeasts Saccharomyces cerevisiae (three strains), S. boulardii (one strain), Pichia anomala (one strain) and Kluyveromyces lactis (one strain) to grow together with R. oligosporus during barley tempeh fermentation was evaluated. All yeast strains grew during the fermentation and even during cold storage of tempeh (Po0:01). The growth of yeasts slightly increased the ergosterol contents, but did not influence amino acid contents and compositions, and did not reduce phytate contents. Slight increases of vitamins B 6 and niacinamide, and slight decreases of B 1 and biotin were observed. Quantification of fungal growth is difficult during mixed species fermentations because ergosterol is found in all fungal species, and colony-forming-unit (cfu) estimations are not reliable for R. oligosporus and other sporulating fungi. Therefore, we developed a quantitative real-time PCR method for individually quantifying S. cerevisiae and R. oligosporus growth in barley tempeh. The PCR results were highly correlated with the ergosterol content of R. oligosporus and with the number of cfu of S. cerevisiae. Thus, real-time PCR is a rapid and selective method to quantify yeasts and R. oligosporus during mixed species fermentation of inhomogenous substrate such as barley tempeh. r

- by Volkmar Passoth
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- Microbiology, Nutrition, Molecular Biology, Industrial Biotechnology

Sensory profiling, analysis of aroma, sugar and dry matter, as well as consumer liking test were used to characterise the quality of six carrot cultivars, grown at two locations in Denmark. The carrot samples were examined at harvest, and after three months of cold storage. Carrot cultivar had an effect on most sensory and flavour compound variables, due particularly to the influence of one cultivar; and also location influenced carrot quality. Storage of carrots was characterised by an increase of a range of aroma components, but the changes in flavour compounds were not correspondingly observed by the sensory analysis. By Partial Least Squares Regression (PLSR) two thirds of the flavour compound variables was found to correlate significantly with one or more of the nine sensory attributes; and all of the sensory attributes were significantly correlated with one or more of the consumer liking test variables bitterness, sweetness and liking.

- by Camilla Varming
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- Marketing, Multivariate Data Analysis, Consumer, Correlation

Drying of vegetables by farmers in Benue State Nigeria has not been very successful due to unavailability of appropriate drying technologies such as a freeze dryer. Farmers no longer produce in large quantity due to fear of wastage which also results to labour lost. The main purpose of this study was to evolve a better way of drying vegetables for longer shelf live. The study designed, constructed and evaluated the performance of the freeze dryer. Digital thermometer, vacuum gauge and stopwatch were used to determine the freezing temperature, freeze drying vacuum pressure and freeze drying time. Tomato, pepper and okra were tested on the freeze dryer and were freeze dried at a temperature of-2℃,-1.5℃ and-1.4℃ and vacuum pressure of-29inHg,-24inHg and-22inHg, the freeze drying time was 20hours, 10hours and 10hours respectively. 0% moisture content was achieved with the aid of the vacuum as moisture does not exist in a vacuum space. The freeze dried products were able to regain their freshness when reconstituted with water. It has been recommended among others that farmers should be encouraged to use freeze dryer for drying tomato, pepper and okra.

- by Tar Sesugh
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- Cold Storage

This paper outlines a remote monitoring system of temperature, humidity, gas and light control for cold storage warehouses. In these warehouses, it is significant that homestead produces should stay fresh. Lamentably when an administrator goes out from the cold storage, the temperature and other ecological factors like humidity, gas and light could be changed because of the different reasons, for an instance a valve of cooler is broken. This temperature change can bring about a major issue about the nature of farm produce. To overcome this issue, the owner needs to look to the present condition of the temperature and different ecological factors of the cold storage, even when he is far away. In this way, a monitoring system is required to display and control the ecological factors, for instance, temperature, humidity, gas and light when the owner is not present in the warehouse. Hence, this paper depicts the remote checking of warehouse, where this monitoring system is put on line follower robot setup to ensure complete tracking of the environmental condition of the warehouse. The owner of the cold storage warehouse will get a SMS alert. This SMS alert is based on the preset threshold data values fetched by the sensors, as the data value goes beyond the threshold a SMS is prompted. The proposed system is designed upon to support the cold storage warehouse, and maintain the quality of food item stored in it.

The growth and metabolism of two probiotic organisms (L. acidophilus LAFTI s L10 and Lactobacillus casei LAFTI s L26) and a regular yoghurt culture (L. delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342) were studied in yoghurt containing 0.5%, 1.0%, and 1.5% (w/v) of high amylose corn starch powder (Hi-maize s ) or inulin. Viable cell counts of probiotic organisms, their metabolites and proteolytic activities, and viscosity of the yoghurts were determined during refrigerated storage for 28 d at 4 o C. In the presence of inulin, cultures showed better retention of viability (8.0 log cfu g À1 ) in comparison with that of Hi-maize, which had a reduction by one log cycle. Lower concentrations of 0.5-1.0% Hi-maize improved (Po0.05) the production of propionic acid and also increased proteolytic activity of probiotic organisms substantially. A greater release of free amino acids may have sustained better growth of the organisms in yoghurts. Supplementation with either Hi-maize or inulin increased the viscosity of probiotic yoghurts significantly (Po0.05).

- by P. Stolic and +1
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- Maize, Propionic Acid, Dairy, Clinical Sciences

Cold storage facility for perishable products under controlled conditions. A cold storage unit incorporates a refrigeration system to maintain the desired room environmental conditions. design criteria for building a cold storage, problems associated and specifications are projected. Refrigeration cycle and modern tools for monitoring and recent software for designing are been discussed.

- by PRAGATI SINGHAM
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- Cold Storage

Citrus fruit are relatively non-perishable, and can normally be stored for long periods of 6-8 weeks. However, the development of various types of rind disorders limits the postharvest storage capability, and causes massive commercial losses. In the present study, we found that modified atmosphere packaging (MAP) in "bag-in-box" Xtend ® films (XF) effectively reduced the development of chilling injury (CI) as well as other types of rind disorders that are not related to chilling, such as rind breakdown, stem-end rind breakdown (SERB) and shriveling and collapse of the button tissue (aging). In all cases, microperforated films (0.002% perforated area) that maintained CO 2 and O 2 concentrations of 2-3 and 17-18%, respectively, inside the package were much more effective in reducing the development of rind disorders than macroperforated films (0.06% perforated area), which maintained CO 2 and O 2 concentrations of 0.2-0.4 and 19-20%, respectively. In both types of package, the relative humidity (RH) was ∼95%. No major differences were found between the effectiveness of polyethylene (PE) and XF packages, despite the fact that XF prevents water condensation inside the bags. Overall, microperforated and macroperforated XF packages reduced rind disorders not related to chilling (rind breakdown, SERB and aging) after 5 weeks of storage at 6 • C and 5 days of shelf life conditions by 75 and 50%, respectively, in 'Shamouti' orange, and by 60 and 40%, respectively, in 'Minneola' tangerines. Similarly, microperforated and macroperforated XF packages reduced the development of CI after 6 weeks of cold storage at 2 • C and 5 days of shelf life conditions by 70 and 35%, respectively, in 'Shamouti' oranges and by 75 and 45%, respectively, in 'Star Ruby' grapefruit. Furthermore, storage of unwrapped 'Shamouti' oranges in high RH (95%) also reduced rind disorders by 40-50%, similarly to the effects of the macroperforated films. In the light of these data, we suggest that MAP reduces the development of rind disorders in citrus fruits via two modes of action: the first, which is common to both microperforated and macroperforated films is by maintaining the fruit in a high RH environment; the second, which is specific to the microperforated film, involves maintaining a modified atmosphere environment with elevated CO 2 and lowered O 2 levels.

- by Nehemia Aharoni
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- SHELF LIFE, Postharvest biology, Polyethylene, Postharvest Biology and Technology

Cold Stores Cooling load calculation

- by Sameh Tawfeek
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- Thermal Engineering, Refrigeration Air Conditioning, Cooling, Cold Storage

İnsanların yetiştirdikleri ürünleri mevsimi dışında kullanmak amacıyla basit şekillerde depolama ve saklama çabaları çok eski tarihlere dayanmaktadır. Modern anlamda depolama faaliyetleri 19. yüzyılda önem kazanmaya başlamış ve günümüzde de sürekli önemi artan bir faaliyet olarak karşımıza çıkmaktadır.
Bu çalışmada Isparta ilindeki soğuk hava depolarının gelişimi, dağılımı, tarımsal faaliyetlerle ilişkisi ve ekonomik etkisinin tespit edilmesi amaçlanmıştır. İldeki depolama faaliyetleri 1964 yılında başlamıştır. Bu tarihten günümüze kadar depo sayıları çok hızlı bir gelişim süreci içerisine girmiştir. 2010 yılı itibariyle ildeki depo sayısı 71’e ulaşmıştır. Elma ve kiraz gibi depolanabilir nitelikteki ürün yetiştiriciliğinin fazla olması, depo sayılarının artmasındaki en önemli etmendir. Tesisler ağırlıklı olarak bu ürünlerin yaygın olarak yetiştirildiği Boğazova ve Gelendost Ovası’nda yer almaktadır. Tesis yetkilileriyle yapılan anket sonuçları, Isparta ilindeki soğuk hava depolarının kârlı işletmeler olduğunu ortaya koymaktadır. İldeki soğuk hava depolarının depolanacak ürünün yetiştirilmesinden seçilmesine, depolanmasına, nakliyesine, paketlenmesine ve pazarlanmasına kadar pek çok alanda işçi istihdamı sağladığı anlaşılmaktadır.
Anahtar kelimeler: Soğuk Hava Deposu, Depolama, Isparta, Ürün.

- by suyog zajam
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- Cold Storage

Abstract
The objective of this study is to measure and to know the level of acceptability of children aged 10 to 12 years old towards the innovated FEGE Pops: Fence Vege Ice Pops. Besides, as a guide the researchers used survey questionnaire in order to measure and know the level of acceptability of the innovated product.
Specifically, it sought to answer the following problems:
1. What are the ingredients that are used to make FEGE: fence vege ice pops?
2. What is the procedures use in innovated product?
3. What is the level of acceptability of fence vege ice popsicles in terms of the following:
3.1 Physical Appearance
3.2 Color
3.3 Texture
3.4 Smell
3.5 Taste
4. What are the feedbacks and suggestions of the respondents in order to improve the product?
Based on the data gathered covering 43% of the respondents are 10 years old, 31% are 11 years old while 25% are 12 years old. In addition, 48% of the respondents are Male while 52% are Female.
Based on the data gathered covering 43% of the respondents are 10 years old, 31% are 11 years old while 25% are 12 years old. In addition, 48% of the respondents are Male while 52% are Female.
The ingredients used to make an innovated FEGE POP: Fence vege ice pops are 1 cup (128 g) of Alugbati leaves, 1 cup(128 g) Saluyot leaves, 3 cups (13.5 oz) Fresh cow's milk, 1 cup (4.5 oz) Condensed milk and 1 Tbsp (15 ml) of Vanilla Extract. According to Department of Health, the following nutrients that we can get in these ingredients are Calcium, Iron, Phosphate, Niacin, Foliate, Magnesium, Fat, Vitamin A and C and Carbohydrates.
The steps and procedure in making innovated product are the following: Step 1 Prepare all the ingredients, tool and equipment. Step 2, Separately Wash the Alugbati and Saluyot leaves. Rinse thoroughly. Step 3, in separate cooking pots, boil the washed Alugbati, and Saluyot for 3 minutes. Step 4, after boiling, strain the green leafy vegetables, let it cool and set aside. Step 5, Prepare the milk mixture, mix condensed milk, cow’s milk, and vanilla extract. Set aside. Step 6, after cooling the green vegetables, Place it inside the blender and start blending it until it’s purely fine and gradually pour milk mixture. Step 7, after blending, strain the FEGE Pops mixture and pour it in to molder. Place it inside the refrigerator for 10 hours.
In level of the acceptability, Both Frequency and Percentage Distribution has 100%. In indicator 1, the ice Popsicle looks appetizing has a mean of 3.25 and standard deviation of 0.83 which interprets Highly Acceptable, In indicator 2, The ice popsicle has a smooth and soft texture has a mean of 3.32 and standard deviation of 0.87 which interprets Highly Acceptable, In indicator 3, The ice popsicle’s color looks good has a mean of 3.27 and standard deviation of 0.81 which interprets Highly Acceptable, In indicator 4, The ice popsicle smells good has a mean of 3.22 and standard deviation of 0.89 whch interprets Highly Acceptable, while in indicator 5, the ice popsicle taste good has a mean of 2.37 and standard deviation of 1.10 which interprets Highly Acceptable.
23 or 23% of the respondents suggested that the product should be sweeter, 21 or 21% commented the product needs improvement, 19 or 19% suggested the researchers to add more milk to the innovated ice popsicle, 14 or 14% commented the product is delicious, 7 or 7% commented the taste is fine, 6% commented the innovated product taste like vegetables, 4 or 4% commented its creamy 3 or 3% commented that the product taste like fish while 1 or 1% suggested that the product needs extra vanilla extract.

- by Ninna C Muana
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- Philippines, Open Innovation, Medieval Icelandic Literature, Ice Cream

The USDA-ARS National Clonal Germplasm Repository (NCGR) stores the global diversity of Humulus for the US Plant Germplasm System as trellised plants in a field genebank. In vitro storage and cryopreservation are now considered excellent ways to provide medium and long-term storage for plant collections. Developing a new cryopreservation or cold storage protocol for every accession or genus of large multi-crop collections can be a very time consuming and long-term activity. We propose that standard cold storage and cryopreservation techniques used for other temperate crop genera would be successful for additional crops with few modifications. This study was initiated to determine if a large collection of hops germplasm could be successfully stored with techniques developed for unrelated genera. In this study we characterized the response of diverse Humulus genotypes to in vitro storage under low light at 4 degree C following techniques used for strawberry and mint plants, and cryopr...

- by Nese OKUT
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- Horticulture, Biology, Cryopreservation, Medicine

Management of anthracnose caused by Colletotrichum spp. is the most important issue for the tropical fruit industry because of resulting financial losses. Antifungal effects of gum arabic (GA) (10%), lemongrass oil (LG) (0.05%), cinnamon oil (CM) (0.4%), and their combinations were investigated in vitro and in vivo for controlling postharvest anthracnose of banana and papaya. LG at 0.05% and 0.4% CM showed fungicidal effects against Colletotrichum musae and Colletotrichum gloeosporioides, causal organisms of banana and papaya anthracnose, respectively. GA alone did not show any fungicidal effects while the combination of 0.05% LG and 0.4% CM with Ten percent GA alone showed more fungicidal effects. However, potato dextrose agar (PDA) medium modified with 10% GA combined with 0.4% CM showed the most promising results among all treatments against C. musae and C. gloeosporioides in suppressing the mycelial growth (73.4%) and (70.0%) and spore germination inhibition (88%) and (85%), respectively. In vivo studies also revealed that 10% GA combined with 0.4% CM was the optimal concentration in controlling decay (80%) and (71%), showing a synergistic effect in the reduction of C. musae and C. gloeosporioides, respectively, in artificially inoculated bananas and papayas. The results regarding quality evaluation also confirmed the efficacy of 10% GA combined with 0.4% CM coatings since ripening was significantly delayed, in terms of percentage weight loss, fruit firmness, soluble solids concentration and titratable acidity. The results suggest the possibility of using 10% gum arabic combined with 0.4% cinnamon oil as a biofungicide for controlling postharvest anthracnose in major tropical fruit such as banana and papaya.

- by Yasmeen Siddiqui
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- Essential Oil, Weight Loss, Postharvest Biology and Technology, Carica papaya

- by Juan zoffoli
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- Postharvest Biology and Technology, Botrytis cinerea, Cold Storage, Citric Acid