Meat storage.

Burg, S. P.

doi:10.1079/9780851998015.0440

Cited by 9 publications

(12 citation statements)

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“…However, cold storage may cause cold and physiological damage to bananas [ 9 ] when stored in an environment below 13 °C. The peel will turn black, which will affect sales, and the cost of low pressure and controlled atmospheric storage is very expensive [ 8 , 10 ]. In recent years, edible coatings have been widely used in fruits and vegetables, such as cellulose, chitin, chitosan, etc.…”

Section: Introductionmentioning

confidence: 99%

Effect of D-Limonene Nanoemulsion Edible Film on Banana (Musa sapientum Linn.) Post-Harvest Preservation

et al. 2022

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D-limonene (4-isopropenyl-1-methylcyclohexene) is an important compound in several citrus essential oils (such as orange, lemon, tangerine, lime, and grapefruit). It has been used as a flavoring agent and as a food preservative agent, with generally recognized as safe (GRAS) status. D-limonene has been well-studied for its anti-inflammatory, antioxidant, anti-cancer, and antibacterial properties. The antibacterial activity of D-limonene against food-borne pathogens was investigated in this study by preparing a D-limonene nanoemulsion. The D-limonene solution and nanoemulsion have been prepared in six concentrations, 0.04%, 0.08%, 0.1%, 0.2%, 0.4%, and 0.8% (v/v), respectively, and the antibacterial activity was tested against four food-borne pathogens (Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica, and Escherichia coli). The results showed that the D-limonene nanoemulsion had good nanoscale and overall particle size uniformity, and its particle size was about 3~5 nm. It has been found that the D-limonene solution and nanoemulsion have a minimal inhibitory concentration of 0.336 mg/mL, and that they could inhibit the growth of microorganisms efficiently. The data indicate that the D-limonene nanoemulsion has more antibacterial ability against microorganisms than the D-limonene essential oil. After bananas are treated with 1.0% and 1.5% D-limonene nanoemulsion coatings, the water loss of the bananas during storage and the percentage of weight loss are reduced, which can inhibit the activity of pectinase. The application of a biocoating provides a good degree of antibacterial activity and air and moisture barrier properties, which help with extending the shelf life of bananas.

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Section: Introductionmentioning

confidence: 99%

Effect of D-Limonene Nanoemulsion Edible Film on Banana (Musa sapientum Linn.) Post-Harvest Preservation

et al. 2022

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“…After 15 days of storage, the decay percentages of the Chinese bayberries stored under 101.3, 85±5, 55±5 and 15±5 kPa were 81.2, 31.25, 18.75 and 25%, respectively. It was reported that low pressure treatment discouraged commodity deterioration caused by bacteria and fungi and was capable of killing many insects infesting agricultural commodities [18]. Romanazzi, et al [19] reported hypobaric treatment was effective in reducing decay of sweet cherries, strawberries and table grapes.…”

Section: Resultsmentioning

confidence: 99%

Effect of hypobaric storage on quality, antioxidant enzyme and antioxidant capability of the Chinese bayberry fruits

Chen

Yang²,

Gao

et al. 2013

Chemistry Central Journal

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BackgroundThe Chinese bayberry (Myrica rubra Sieb. and Zucc.) is a subtropical fruit native to China, with unique flavor, sweet and sour taste, and high nutrition and health values. The fruit is highly perishable and susceptible to mechanical injury, physiological deterioration and fungal decay once harvested. This study was to investigate the effect of hypobaric storage on the quality of Chinese bayberry fruit and then develop storage technology to prolong the supply of the fruit.ResultsThe fruit stored under hypobaric conditions exhibited lower decay, higher titratable acidity and total phenolics compared with those stored under normal atmospheric conditions. Hypobaric storage significantly reduced malonaldehyde accumulation, respiratory rate and maintained high catalase and peroxidase activities of Chinese bayberry fruit. Ferric reducing antioxidant power was also higher in the fruit stored under hypobaric condition than those under normal atmospheric conditions.ConclusionHypobaric storage improved the metabolism, antioxidant system and postharvest quality of Chinese bayberry fruit and provided an effective alternative method to prolong the storage life of this fruit.

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“…As a consequence of respiration, the oxygen concentration may drop to levels where anaerobic conditions occur, so the containers are regularly opened and flushed with fresh air, and then hypobaric conditions are re-established. Since then, various assays have been carried out to improve the quality and preservation of asparagus [ 7 ], lettuce and strawberry [ 8 ], pears [ 9 ], tomatoes [ 10 , 11 , 12 ], and other horticultural products [ 13 , 14 ] and some tropical fruits as mango [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Use of Sub-Atmospheric Pressure Storage to Improve the Quality and Shelf-Life of Marmande Tomatoes cv. Rojito

Sanjuán

Rebolloso

Torres

et al. 2023

Foods

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In this study, the feasibility of storing Marmande tomatoes (Solanum lycopersicum, cv Rojito) under hypobaric conditions was evaluated. The fruits were sorted into four lots of 72 fruits each. One lot was considered as a control, and the fruits were kept in the open box, while the fruits of the rest of the three remaining lots were enclosed in airtight containers and subjected to 101, 75 and 50 Kpa, respectively. Control fruits and airtight containers were kept at room temperature, and every three days from the beginning of the experiment the following main quality parameters were analysed: ethylene production rate, firmness, colour, total solids content, ascorbic acid, total phenolics and pigments, as well as a sensory analysis carried out by panellists. The results show that sub-atmospheric storage led a reduction in ethylene production, which was associated with a delay in ripening. The differences in the evolution of pigments were very significant, while a large degradation of chlorophylls was observed in the control fruits and in those kept at 101 kPa, in the fruits kept at 75 kPa and 50 kPa the degradation was much slower. In relation to carotenoid pigments, it was observed that sub-atmospheric treatments delayed their appearance compared to control and 101 kPa fruits. In relation to other quality parameters, it was found that control fruit and fruit held at 101 kPa softened more rapidly than fruit under sub-atmospheric conditions, whose loss of firmness was more gradual with differences found only at 9 and 12 days of storage with respect to fruit firmness at harvest. The appearance of these fruits was evaluated with the same score as at the time of harvesting, during 9 of the 12 days of the experiment, then a positive effect of sub-atmospheric treatments was also found in the sensory analysis. The results suggest that sub-atmospheric storage could be a suitable method of increasing the shelf-life of fruits.

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Meat storage.

Cited by 9 publications

References 0 publications

Effect of D-Limonene Nanoemulsion Edible Film on Banana (Musa sapientum Linn.) Post-Harvest Preservation

Effect of D-Limonene Nanoemulsion Edible Film on Banana (Musa sapientum Linn.) Post-Harvest Preservation

Effect of hypobaric storage on quality, antioxidant enzyme and antioxidant capability of the Chinese bayberry fruits

Use of Sub-Atmospheric Pressure Storage to Improve the Quality and Shelf-Life of Marmande Tomatoes cv. Rojito

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