the effects of different stages of maturity (mature green, until 20 to 40% of change in color), two treatments of cool water (5 ?c for 5' and 10 ?c for 15min.), two treatments of hot water (50 ?c for 15 min. and 55 ?c for 5 min.) ), two temperatures (10 and 14 °c) of storage vs. six time periods (0, 5, 10, 15, 20 and 25 days) on shelf life and storage time of ‘langra’ mango fruit were stud...

This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...

Sensitivity of tomato fruits to chilling injury limits its storage and marketability. This study investigated the effect of hot water treatment (HWT) on reducing the consequences of chilling injury (CI) with respect to quality attributes of tomatoes during storage. Tomatoes were harvested at three ripening stages: mature green, pink, and red; dipped in hot water at 45°C for 15 min; and stored a...

the extracts of piper sarmentosum, a medicinal plant, are being used to prepare phytopharmaceuticals while the information about chemical kinetics of constituents of the extract is unavailable to assign precise shelf life (t90) and find optimum storage conditions of the product for patient safety, and to avoid economic repercussions of launching an unstable product. the extract was exposed to t...

the purpose of this study was to investigate the effect of polyvinyl chloride vacuum packaging(170 micron thickness) on omega 3 and omega 6 contents of carp fillet at -18 ° c during 180 day storage. the tests were done with the use of gas chromatography. total content of w6 in fresh fish was 18.21%. after 180 day storage the amount of w6 in control sample changed to 14.85% but for vacuumed fill...

fish roe contains high level of protein and unsaturated fatty acids, but the roe are susceptible to spoilage and its sensorial and qualitative characteristics decrease during storage. salt and antioxidant used in the production of roe to prevent or retard spoilage. this study examined the sensory factors (color, smell, taste, appearance) of rainbow trout roe using plant extracts, such as garlic...

postharvest losses are a limiting factor on storage life of many vegetables and fruits including citrus. therefore a study was conducted to evaluate the effects of thermal treatments and herbal thyme oil spray on sanguinello blood oranges in golestan province in the northern part of iran. the tests have been performed one day after harvesting, under four different treatments: hot water at 55˚c ...

Improved energy-efficiency and storage capacity of new-generation NAND flash memory makes a compelling case for storage-centric sensor networks. Such a storage-centric sensor network emphasizes the use of platforms with larger storage and more extensive use of the storage capacities on sensors. We demonstrate the feasibility of storage-centric sensor networks using an instance of a storage-cent...

storage of potatoes is very important because fresh potatoes are available only for a few months in a year. thus, any treatment such as irradiation that controls sprout growth and extends shelf life of potatoes could be beneficial. in this study, potato sprout inhibition and tuber quality after treatment with various levels of gamma irradiation (0, 50, 100 and 150 gy) on different dates (10, 30...