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STORAGE QUALITY (storage + quality)
Selected AbstractsSTORAGE QUALITY OF PASTEURIZED AND UV TREATED APPLE CIDERJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2003KAWALJIT TANDON Two studies were conducted to assess the effect of hot-fill pasteurization at 63C and UV irradiation at 14 mJ/cm2 on the quality and shelf-life of apple cider packaged under controlled conditions with minimal packaging contamination, and under pilot plant conditions resembling commercial operations. The processed cider was stored at 7C for up to 14 weeks in the first study and 4 weeks in the second. Microbiological, chemical and sensory tests were conducted weekly on cider samples. There were no significant differences among the fresh processed ciders with regard to taste and preference. All treatments achieved a reasonable reduction in microbial counts, although hot-fill pasteurization provided longer shelf-life. There were significant changes in pH, titratable acidity, soluble solids and turbidity of samples during storage. Hot-fill at 63C is a comparable alternative to flash pasteurization at 71C for 6 s for the production of safe quality cider at small cider mills. [source] STORAGE QUALITY of ETHYLENE TREATED ,ANJOU' and ,BOSC WINTER PEARSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2000S.R. DRAKE ,Anjou' and ,Bosc' pears (Pyrus communis, L.) were harvested one to two days prior to commercial harvest from three orchards in the Wenatchee growing district of Washington. Harvested fruit were treated with 300 ppm ethylene for three days at 20C. Ethylene treatment enhanced yellow color on fruit peel and the reduction of flesh firmness, and increased spoilage after 90 days in either regular atmosphere (RA) storage or controlled atmosphere (CA) storage regardless of cultivar. Ethylene-treated fruit, of both cultivars, stored in CA had a longer storage life than fruit stored in RA. the safe storage period of ethylene-treated ,Anjou'and ,Bosc' pears was 90 and 45 days, respectively, in RA and 120 and 90 days, respectively, in CA. [source] REDUCTION IN MICROBIAL GROWTH AND IMPROVEMENT OF STORAGE QUALITY IN FRESH-CUT PINEAPPLE AFTER METHYL JASMONATE TREATMENTJOURNAL OF FOOD QUALITY, Issue 1 2005MAGALY MARTÍNEZ-FERRER ABSTRACT Maintaining the quality of a fresh-cut fruit or vegetable product is a major concern and a priority in the development and in the production of fresh-cut produce products of the industry. The industry has been searching for alternative methods to protect fresh-cut produce from decay and to prolong shelf life. The objective of this research is to enhance the quality and the shelf life of fresh-cut pineapple by exposure to methyl jasmonate (MJ). The exposure of the diced pineapple to a MJ emulsion at a concentration of 10,4 M for 5 min in a sealed container decreased microbiological growth by 3 logs after 12 days of storage at 7C, compared with the control pineapple. Methyl jasmonate as vapor or as dip did not affect the firmness or the color of the fruit. Methyl jasmonate may be a practical treatment to ensure the safety and the quality of fresh-cut pineapple and other fruits and vegetables. [source] Small-scale production and storage quality of dry-milled degermed maize products for tropical countriesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2003Christian Mestres Summary A small-scale, single operation, dry degerminator, originating from Brazil was tested on six maize samples (from France and Mali) at two moisture contents (10 and 15% wb). The yield of brewery maize grits (<1% lipids) was higher for extensively dry (10% mc) and hard grains. It ranged from 50 to 70% for four cultivars, which was equivalent or higher than for industrial plants. The rancidity of the products was controlled by the fat acidity level, which was 40,60 mg KOH 100 g,1db, after 4 months storage of degermed flour. This indicates that degermed products can be stored at 35 °C for up to 6 months without developing significant rancid off-flavour. Thus the Brazilian dry degerminator appears suitable for the treatment of maize in the tropical zone of Africa. [source] EFFECT OF COMBINED UNDERWATER PROCESSING AND MILD PRECUT HEAT TREATMENT ON THE SENSORY QUALITY AND STORAGE OF FRESH-CUT CANTALOUPE MELONJOURNAL OF FOOD QUALITY, Issue 4 2010KAREN L. BETT-GARBER ABSTRACT Improvement of storage quality of fresh-cut cantaloupe using a combination precut heat treatment and a modified underwater cutting treatment was determined. Eating quality was evaluated using descriptive sensory analysis, and fruit integrity was measured with respiration, cell leakage and product weight loss. Treatments included (1) control (no treatment); (2) making the first longitudinal cut underwater; (3) mild precut heat treatment in a water bath at 60C for 60 min; and (4) combination of precut heat treatment and the underwater cutting methods. Precut heating and processing underwater resulted in more intense fruity/melon flavor compared to conventional processed fresh-cut fruit. Reduced electrolyte leakage and enhanced membrane integrity were observed in all three experimental treatments, as evidenced by lower conductivity measurements. The underwater cut and combined treatments significantly reduced respiration during fresh-cut storage, reflecting less physical stress and membrane damage. Weight loss was not significantly affected by any treatment during fresh-cut storage. PRACTICAL APPLICATIONS There is a steady increase in the consumption of fresh-cut produce. To enhance the storage quality of fresh-cut cantaloupe melon, two minimal processing techniques were examined separately and combined. The methods are mild heat treatment of the whole melon at 60C for 60 min then cooling to 4C for 24 h, cutting the cantaloupe in half and removing the seeds while submerged in a calcium chloride and water solution, and the combination of the two treatments. These methods are simple and can be utilized by small or large processors to maintain sensory quality and fruit integrity during storage. [source] | ||||||||||