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Postharvest Practices for Organically Grown Products

Summary

Quality of produce cannot be improved after harvest, only maintained. Postharvest handling depends on the specific conditions of production, season, method of handling, and distance to market. Under organic production, growers harvest and market their produce at or near the peak ripeness more commonly than in many conventional systems. Organic production often includes more specialty varieties whose shelf life and shipping traits are reduced or even inherently poor. Harvesting and handling techniques that minimize injury to the commodity, as well as increased care with field and packinghouse sanitation, (chlorine, ozone, calcium hypochlorite, sodium hypochlorite and chlorine dioxide, acetic acid, peroxyacetic acid, vinegar, ethyl alcohol, hydrogen peroxide, etc.) during postharvest processes are vital components of a postharvest management plan for organic products. Sodium carbonate, sodium bicarbonate, and physical treatments such as heat treatments (as hot water treatment or dips, short hot water rinsing and brushing or hot air) can significantly lower the disease pressure on the harvested commodities. These sanitation practices are very easy to implement in the organic food production chain. They start in the field and continue during harvesting, sorting, packing, and transportation and continue even in the consumer’s home. All those treatments reduce rot development, provide quarantine security, and preserve fruit quality during cold storage and shelf life. In addition, the use chitosan, propolis, methyl jasmonate, essential oils, carnuba wax, biocontrol agents and modified atmosphere packaging can also reduce decay development during prolonged storage. All these treatments can be applied alone or in combination with each other in order to improve decay control after harvest and provide a healthy and safe product to the consumer. The aim of this chapter is to shed more light on the latest information on permitted treatments for organic products and on the possible mode-of-action of these treatments. This chapter summarizes technologies developed over the past five years that explore special physical treatments applied either directly, or in combination with other means to control rot development and insect infestation on fresh produce.

Open access
Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life

Abstract

Salt is an important ingredient in the production of meat product. Any reduction of salt requires a special treatment. This study was conducted to evaluate the effect of salt reduction on the growth of microorganisms in Kranjska sausages during their shell-life and to carry out a sensory assessment. The 18 lots of sausages were prepared under salt-reduced (1.6%) and control (2.3%) salt concentrations, directly on the production line. A total of 85 sausages were analysed and the data were used for the comparisons of groups (ANOVA) and to detect the significant variables (polynomial models) influenced on the total number of microorganisms (TNMs). The significant differences were determined between the lots (representing the microbiological status of the stuffing), between the salt-reduced samples and control samples, and between the different humidity levels. The correlations and significant relationships were determined between the TNMs and the lots, the salt concentrations, and the relative humidity. The polynomial models were to general to be used for the prediction. For sensory analysis implemented on 40th day 18 sausages were assessed. The reduction of salt resulted in lower scores in the sensory evaluation. The less-salted sausages contained more microorganisms.

Open access
Halal System in Meat Industries

Abstract

Halal certification is one of the prerequisites for entering the global halal market. It does provide recognition of quality and safe product through the concept of halalan toyyiban for the entire supply chain, from farm to fork. In halal meat industry, the system covers from practicing good animal husbandry in the farm until the post-slaughter management in order to maintain the halal status. Animal welfare aspect and ante-mortem inspection were also highlighted in reducing the chances of slaughtering the injured or diseased animal which may not only affecting the meat quality but unhealthy for consumption. Rapid bleeding resulting from the slaughtering process will increases the shelf-life of the meat by reducing the risk of carcass contamination and product deterioration. As the concept of toyyiban (wholesomeness) is practice, the meat is free from any microbiological, physical and chemical hazards.

Open access
Kinetics study on dried Moringa oleiferaleaves during sun drying, multi commodity solar tunnel dryer drying and oven drying

Abstract

Moringa oleifera leaves are familiar to all, but unknowing that this leaves contain quite a lot of nutrient value which are useful for human body function. This plant’s leaves contain verities of antioxidant which inhabit & fight against free radical to cell of human body for preventing cancer. Moringa leaves need to dry for use through diversified use. Storage and processing quality depend on better dry. The purpose of this research isto identifying and examined performance of different types of dryer to dry Moringa oleiferaleaves. For Moringa dried leaves apply three common type of dryer i.e. sun dryer, multi commodity solar tunnel dryer and oven dryer. This study was conducted to introducing & used of Moringa oleifera leaves as ingredient of functional foods. Through this study the ration of time and moisture loss by several dryer are mentioned. Most of the dryer for temperature range 30°C to 70°C. In MCST dryer found better in color and dried rate as compared others, highest moisture loss in happed in MCST dryer and total removal moisture 75 %. At each dryer 40 g sample was taken. Frequently after 2 hours the dryers were observed and the Moringaleaves (sample 1, 2) were scatteredhomogenously into the baskets or salver. Moistnessreduction datawasnotedaftereach 2 hour breakswhile drying process running. The time and moisture contend will vary for based on the maturity of moringa leaves. In the closing moisture found at the final product was approximately 25 % and total 17.50 g. Optimum amount of moisture content increase shelf life, prevent loss of nutrition and protect form microbial spoilage.

Open access
Effect of oil-seed pressing residue on bread colour and texture

Abstract

Cold-pressing residue of walnut kernel (WKR) and brown linseed (BLR) was applied in wheat flour blends at 100:0, 95:5 and 90:10 ratios, of which enriched breads were baked, then stored for 3 days at ambient temperature. Colour parameters and firmness of bread crumb were measured daily. Bavarian rye-bread (BR) and wholemeal multigrain bread (WMMG) were used as competitive, marketable breads for comparing tests.

The studied oil-seed pressing residues (OSRs) resulted brown colour with different characteristics, depending both on the type of OSR and in comparison with marketed breads, too. The type and the ratio of OSR applied had no influence on the varying of crumb texture (P = 0.107). WKR and BLR enrichment provided stable texture for breads with a 3-day shelf-life, independently from their addition ratio. BLR resulted in softer crumb than WKR; however, this difference was considered to be negligible (P = 0.128). The WKR- and BLR-enriched breads stayed significantly softer at the end of storage time than the marketed breads (P = 0.000). Our results indicate that competitive bakery goods can be produced using oil-seed pressing residue/wheat flour blends.

Open access
High hydrostatic pressure: Can we trust published data?

) [22] G. D. Aleman, D. F. Farkas, J. A. Torrws, E. Wilhelmsen, S. Mcintyre, Ultra-high pressure pasteurization of fresh cut pineapple. J. Food Prot., 57. (1994) 931-934. [23] Cs. Németh, I. Dalmadi, B. Mráz, L. Friedrich, I. Zeke, R. Juhász, Á. Suhajda, Cs. Balla, Effect of high pressure treatment on liquid whole egg. High Pressure Res., 32. (2012) 330-336. [24] M. Garriga, N. Grébol, M. T. Aymerich, J. M. Monfort, M. Hugas, Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf-life

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Influence of Different Storage Methods on Apples Chemical Proprieties

. Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30-40°C. International J. Food Sci. and Tech. pp: 551. Pleshkov B.P., 1985. Biochemistry Workshop plants. Agropromizdat, 255 Ramona Cotruţ, Anca Amalia Udrişte, 2017. A review of how to optimize storage and shelf life extending technology of kiwifruit (Actinidia sp.) by using 1-methylcyclopropene to measurably reduce fruit waste. Scientific Papers. Series B, Horticulture. Vol. LXI, 33-38. Sumedrea D., Alina Florea, Mihaela Sumedrea

Open access
The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

., 2014. Quality parameters, bio-compounds, antioxidant activity and sensory attributes of Spanish quinces (Cydonia oblonga Miller). Scientia Horticulturae 165: 163-170 Varela P., Salvador A., Fiszman S., 2008. Shelf-life estimation of “Fuji” apples II. The behaviour of recently harvested fruit during storage at ambient conditions. Postharvest Biology and Technology 50: 64-69 Wang H., Guo X., Hu X., Li T., Fu X., Liu R., 2017. Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of different varieties of

Open access
To Phrase or Not to Phrase – Impact of User versus System Term Dependence upon Retrieval

” etymology (53%) antique dealer nautical (34%) “dr samuel brown” atlanta (53%) eggs shelf life (32%) “raspberry pi” (53%) “answering machine” messages from celebrities (24%) “beef stroganoff” recipe (52%) “athens airport” duty free (24%) Table 2 summarises the statistics of the user assessments of the 52 train queries. User agreement in the last column of Table 2 refers to how many out of the 101 assessments received for each train query agree on the single most popular term dependence option for that query. We report the average of

Open access
Geometrical Features of Seeds of New Pumpkin Forms

oil in 12 cultivars. Food Chemistry , 139 (1-4), 155-161. Sosińska, E., Panasiewicz, M. (2012). Wpływ wilgotności pestek dyni na wybrane właściwości fizyczne. Acta Scientiarum Polonorum, Technica Agraria , 11 (3-4), 47-53. Veronezi, C. M., Jorge, N. (2012). Bioactive Compounds in Lipid Fractions of Pumpkin (Cucurbita sp.) Seeds for Use in Food. Journal of Food Science, 77 (6), 653-657. Vujasinovic, V., Djilas, S., Dimic, E., Romanic, R., Takaci, A. (2010). Shelf life of cold-pressed pumpkin (Cucurbita pepo L.) seed oil obtained with a screw

Open access