Effect of storage temperature and time on the nutritional quality of walnut male inflorescences

Wen-e, Zhang; Wang, Chang-Lei; Shi, Bin; Pan, Xuejun

doi:10.1016/j.jfda.2016.05.010

Cited by 22 publications

(18 citation statements)

References 29 publications

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“…It could be said that temperature and storage period effect to nutrient degradation and these were the beginning of a shoot deterioration. This result was in agreement with Zhang et al (2017), reported that storage temperature and time were important factors which effected on nutrients and the storage in low temperature could maintain a high level of nutritive constituents compared with storage in room temperature. Moreover, Ding et al (1997), Ding et al (2006) and Song et al (2013) reported that temperature plays as a major role in causing senescence of agriculture product.…”

Section: Total Acidity Sugar Content and Proximate Analysissupporting

confidence: 92%

Impact of storage condition on postharvest preservation of fresh Bambusa sp. shoot

Changchai¹,

Sumrit²,

Kitpot³

et al. 2019

Food Res.

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This research was aimed to study postharvest senescence of fresh Bambusa sp. shoot. The harvested bamboo shoots were packed in linear low-density polyethylene (LLDPE, 0.07 mm thick) bag and stored in 2 conditions: ambient (29±3°C) and refrigerated temperatures (5±3°C). The physical and chemical properties during the 7 days storage were investigated for postharvest quality management. The storage of the bamboo shoots at ambient greatly affected the physical and chemical properties (weight loss, discoloration, reducing sugar content and total acidity content) compared to the refrigerated storage. Under the ambient storage, critical weight loss of shoots (approximately 5) was recorded at day 4 storage along with the darkening of the basal section. Moreover, the reducing sugar rapidly decreased to 50% of the initial at day 2 storage. Sensory evaluation was conducted, and consumers were able to accept bamboo shoots stored at ambient up to one day of storage. On the other hand, bamboo shoots stored in refrigerated up to 7 days were acceptable. This is due to the quick change of color and odor of the bamboo shoots which can be the quality indicators of the harvested shoots.

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Section: Total Acidity Sugar Content and Proximate Analysissupporting

confidence: 92%

Impact of storage condition on postharvest preservation of fresh Bambusa sp. shoot

Changchai¹,

Sumrit²,

Kitpot³

et al. 2019

Food Res.

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“…An Al‐foil‐laminated bag can protect the product from oxygen, water vapor, and ultraviolet light, which are factors that affect the stability of biological activity (Prasad & Kochhar, ). Low temperature storage can be effective in maintaining the contents of bioactive compounds (Zhang, Wang, Shi, & Pan, ). Based on the results, we suggest that hydrolyzate be stored in an Al‐foil‐laminated bag at 4°C to maintain its biological activity, ensure a low moisture content and provide for long‐term storage.…”

Section: Resultsmentioning

confidence: 99%

Effects of alkaline hydrolysis and storage conditions on the biological activity of ostrich egg white

Khueychai

Jangpromma

Daduang

et al. 2019

J Food Process Preserv

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This study aimed to improve the biological activity of ostrich egg white (OEW) using alkaline hydrolysis (0.25 M NaOH at 40°C for 8 hr), and studied the effects of packing materials and temperature on biological and physical properties of OEW hydrolysate (hOEW). The results show that alkaline hydrolysis clearly enhanced several biological activities, including ABTS radical scavenging (61.35%), anti‐microbial (51.66% against Bacillus subtilis and 38.58% against Escherichia coli) and anti‐angiotensin converting enzyme activity (39.19%). The hydrolysate maintained biological activities after gastrointestinal digestion and showed non‐toxicity toward human red blood cells. In storage study, the best storage conditions were packing hOEW powder in an Al‐foil‐laminated bag at 4°C, resulting in slightly decreased biological activity after 6 months storage and significantly lower moisture content than plastic zipper bag. Additionally, SEM revealed smooth surfaces of hOEW powder for the best condition, while air pores and bridges were found in the worst conditions. Practical applications The alkaline hydrolysis method (incubation in 0.25 M NaOH at 40°C for 8 hr) used in this study can be used to enhance the antioxidant, antimicrobial, and anti‐ACE inhibition activity of egg white protein. This study also reports the optimal packaging and storage conditions for egg white hydrolysate powder, which are beneficial for maintaining the antioxidant, antimicrobial, and anti‐angiotensin converting enzyme activity as well as the texture of the egg white hydrolysate powder.

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“…Hydrolysis is a damaging process of fat caused by high water content (Frankel, 2012). The high ash content of the product because ash as an inorganic matter is unsusceptible to the environmental condition and physiological activity (Zhang et al, 2017). Meanwhile, the TDN content did not differ because although the crude protein and crude fiber received by farmers show lower value, the crude fat content is high.…”

Section: Nutrient Content Of Concentratementioning

confidence: 99%

Supply Chain Performance and Quality Measurement of Dairy Cow Concentrate in Cooperative toward Sustainable Productivity: a Case Study

et al. 2021

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This research aims to measure supply chain performance of dairy concentrate in cooperative with the SCOR-AHP approach and develop improvement based on the performance result, and to analyze the quality suitability as a basis to develop a comprehensive quality standard and its quality control mechanism. This research was conducted at a dairy farmer cooperative located in West Java. The analysis used to measure the performance was supply chain operation reference-analysis hierarchy process (SCOR-AHP). For measuring the product quality, ten post-production concentrate samples, 27 samples after the distribution process, and 25 samples for homogeneity test from five mixer machines were taken. Concentrate quality parameters were moisture, ash, crude fat, crude protein, crude fiber, total digestible nutrients (TDN), and salt content. Post-production samples data were compared with Indonesian National Standard (SNI) using one-tailed one-sample t-test, samples data from the field were tested using two samples independent t-tests compared to post-production samples data, and homogeneity test was seen from the coefficient of variation value of the salt content. The results show that the supply chain performance value of dairy cow concentrate at the cooperative is excellent. The nutrient content complies with SNI, but the homogeneity of the mixture is classified as poor category. The nutrient content of samples taken from the field shows differences with post-production samples except for TDN. The excessive total cost can be utilized to enhance performance in generating a better quality product. The cooperative should enhance homogeneity by concerning the mixing process and maintain the quality consistency by reformulating, stabilizing the quality of feedstuff, and calculating stock properly to avoid longer storage.

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Effect of storage temperature and time on the nutritional quality of walnut male inflorescences

Cited by 22 publications

References 29 publications

Impact of storage condition on postharvest preservation of fresh Bambusa sp. shoot

Impact of storage condition on postharvest preservation of fresh Bambusa sp. shoot

Effects of alkaline hydrolysis and storage conditions on the biological activity of ostrich egg white

Supply Chain Performance and Quality Measurement of Dairy Cow Concentrate in Cooperative toward Sustainable Productivity: a Case Study

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