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Hematological parameters serve as vital diagnostic tools in veterinary medicine, aiding in the identification of various diseases and metabolic conditions in animals. However, their reliability can be influenced by a multitude of factors, including storage conditions and duration. Pre-analytical errors, which account for up to 70% of laboratory diagnostic errors, primarily stem from issues such as sample collection, transportation, and storage. To address this, the European Federation of Clinical Chemistry and Laboratory MedicineWorking Group for the Preanalytical Phase conducted a survey to understand preanalytical practices among human laboratories. Despite significant interest, diversity in monitoring approaches was noted among European laboratories. The complete blood count (CBC) stands as a frequently requested test by veterinarians, but its accuracy can be affected by pre-analytical variables like storage temperature and delay in analysis. This study aimed to assess the stability of hematological parameters in feline blood samples stored at different temperatures (4°C and 20°C) for up to 48 hours. Ten clinically healthy cats were included in the study, with blood samples collected and analyzed immediately and at various time points over 48 hours. Results showed stability in hemoglobin concentration for 48 hours at both temperatures. However, RBC and PCV values increased significantly after 24 hours at 20°C. MCV, MCH, and MCHC values remained relatively stable over time, with minor fluctuations. Notably, WBC counts declined significantly after 48 hours at 20°C, while no significant changes were observed at 4°C. These findings underscore the importance of prompt analysis and appropriate storage conditions in maintaining the integrity of hematological parameters in veterinary practice. In conclusion, blood samples from cats stored at 4°C remain reliable for up to 48 hours for most hematological parameters, while samples stored at 20°C are suitable for up to 24 hours. These findings provide valuable insights for veterinarians and laboratory professionals, emphasizing the need for standardized pre-analytical practices to ensure accurate diagnostic results in veterinary hematology. [ABSTRACT FROM AUTHOR]

The present research sought to evaluate the detection capacity of the electronic nose for the hazelnut aroma in a filled chocolate wafer, measuring its release and physical–chemical, thermal, and microbiological properties during 60 days where the product was stored at 25 °C and 40 °C. It was found that moisture, Aw, pH, thermal resistivity, and diffusivity remained stable during storage at both temperatures, with no significant difference (p > 0.05). While there was variation in color (L*, a*, b*, and ΔE) and in thermal conductivity. The microbiological analyses of mesophilic bacteria, Escherichia coli, Salmonella spp., and coagulase-positive staphylococci were maintained in accordance with the standards established by current legislation. The results obtained with the sensors array showed good sensitivity and a high limit of detection (> 0.001 mg/mL) for hazelnut aroma. The electronic nose was able to discriminate between the release of volatiles from chocolates stored at 25 and 40 °C, with a greater response observed at high temperature (40 °C) at the beginning of storage. Through the application of the Arrhenius model, we successfully determined the activation energy for key color components (L*, a*, b*) and thermal conductivity. Additionally, our findings revealed a good fit of volatile component release to the zero-order model, characterized by a high correlation coefficient (> 0.9). These findings underscore the importance of considering storage temperature when preserving the quality of products such as chocolates. Furthermore, the study validates the use of the electronic nose as a viable technique for analyzing volatiles in food, providing valuable insights for the food industry. [ABSTRACT FROM AUTHOR]

Background: The pre-polymerization temperature of resin composite restorative materials could influence their adaptation to cavity details. As a current debate is existing about the refrigeration of resin composite restorative materials, this study was designed to assess the effect of refrigeration of 3 types of resin composite restorative materials with different matrix systems on their marginal adaptation in Class II restorations. Methods: Forty-two sound maxillary molars, each with two separated Class II cavities, were used in this study. The teeth were assigned into 3 main groups (n = 14) according to the restorative /adhesive system used; an Ormocer-based composite (Admira Fusion/Futurabond M+, Voco GmbH, Cuxhaven, Germany), a methacrylate modified Ormocer-based (Ceram.X SphereTEC One/Prime&Bond Universal, Dentsply Sirona GmbH Konstanz, Germany), and a methacrylate-based (Tetric N-Ceram/Tetric N-Bond Universal, Ivoclar Vivadent AG, Schaan, Liechtenstein). Each group was then divided into 2 subgroups (n = 14) according to the gingival margin location; 1 mm above and 1 mm below the cemento-enamel junction (C.E.J). Each subgroup was further divided into 2 categories (n = 7) according to the storage temperature; stored at room temperature or stored in refrigerator at 4°- 5° C. Epoxy resin replicas were observed under scanning electron microscope (SEM) to examine the marginal gaps. A gab scoring system was used to assess the marginal adaptation of each restoration by giving scores on the basis of measurements of the maximum marginal gaps. The data obtained were statistically analyzed using the Chi-square test at a significance level of p < 0.05. Results: None of the tested groups exhibited 100% gap-free margins irrespective of margin location or storage temperature. For both storage temperatures, no statistically significant difference was observed among all tested groups either with margins located above or below C.E.J (p > 0.05). As well, there was no statistically significant difference when comparing both marginal locations for each material (p > 0.05). Regarding the effect of storage temperature, statistically significant difference was only observed between the room-temperature stored groups with margins located above C.E.J and their corresponding groups stored in refrigerator (p < 0.05). Conclusion: The refrigeration of resin composite restorative materials prior to the restorative procedures revealed a deleterious effect on marginal adaptation of the restorations with margins located in enamel regardless the type of material used. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Postmortem human subject (PMHS) studies are essential to brain injury research in motor vehicle safety. However, postmortem deterioration reduces the similarity between postmortem test results and in vivo response in material testing of brain tissue and in biomechanical testing of the whole head. This pilot study explores the effect of potential preservatives on brain tissue breakdown to identify promising preservatives that warrant further investigation. To identify preservatives with potential to slow postmortem degradation, samples from an initial PMHS were refrigerated at 10°C to qualitatively compare tissue breakdown from 58 to 152 h postmortem after storage in candidate solutions. On brain tissue samples from a second PMHS, compressive stiffness was measured on six samples immediately after harvest for comparison to the stiffness of 23 samples that were stored at 10°C in candidate solutions for 24 h after harvest. The candidate solutions were artificial cerebrospinal fluid (ACSF) without preservatives; ACSF with a combination of antibiotics and antifungal agents; ACSF with added sodium bicarbonate; and ACSF with both the antibiotic/antifungal combination and sodium bicarbonate. Results were analyzed using multiple linear regression of specimen stiffness on harvest lobe and storage solution to investigate potential differences in tissue stiffness. Qualitative evaluation suggested that samples stored in a solution that contained both the antibiotic/antifungal combination and sodium bicarbonate exhibited less evidence of tissue breakdown than the samples stored without preservatives or with only one of those preservatives. In compression testing, samples tested immediately after harvest were significantly stiffer than samples tested after 24 h of storage at 10°C in ACSF (difference: −0.27 N/mm, 95% confidence interval (CI): −0.50, −0.05) or ACSF with antibiotics/antifungal agents (difference: −0.32 N/mm, 95% CI: −0.59, −0.04), controlling for harvest lobe. In contrast, the stiffness of samples tested after storage in either solution containing sodium bicarbonate was not significantly different from the stiffness of samples tested at harvest. There was no significant overall difference in the mean tissue stiffness between samples from the frontal and parietal lobes, controlling for storage solution. Given the importance of PMHS studies to brain injury research, any strategy that shows promise for helping to maintain in vivo brain material properties has the potential to improve understanding of brain injury mechanisms and tolerance to head injury and warrants further investigation. These pilot study results suggest that sodium bicarbonate has the potential to reduce the deterioration of brain tissue in biomechanical testing. The results motivate further evaluation of sodium bicarbonate as a preservative for biomechanical testing using additional test subjects, more comprehensive material testing, and evaluation under a broader set of test conditions including in whole‐head testing. The effect of antibiotics and antifungal agents on brain tissue stiffness was minimal but may have been limited by the cold storage conditions in this study. Further exploration of the potential for microbial agents to preserve tissue postmortem would benefit from evaluation of the effects of storage temperature. [ABSTRACT FROM AUTHOR]

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Avocado fruit is a rich source of phytonutrients such as vitamins, minerals, carotenoids, carbohydrates, polyphenols and unsaturated fatty acids. However, due to its climacteric nature, fruits are highly susceptible to storage temperature, resulting in poor shelf life and reduced quality. In the present study avocado fruits (Accession CHES-HA-I/I) were stored at different low temperatures (5, 9 and 12 °C with 90—95% relative humidity, RH) to identify optimum low temperature for cold storage. In a further experiment, avocado fruits were treated with 1-methylcyclopropene (1-MCP, 500 ppb) and chitosan (0.5%) to extend the shelf life with better fruit quality. The results showed that storage temperatures had significant effect on physiological, biochemical and antioxidant activities of fruits. Lower physiological loss in weight (PLW), reduced respiration and ethylene production, and higher carbohydrates, protein and fat content were recorded in fruits stored at 9 °C as compared to 12 °C. Similarly, maximum antioxidant properties in terms of free radical scavenging activity (FRSA) and ferric reducing ability of plasma (FRAP) was found in avocado fruits stored at 9 °C. It was also noticed that chilling injury was developed in fruits stored under 5 °C. In addition, exogenous application of 1-MCP significantly reduced respiration and ethylene production rate at 9 °C and extended the shelf life up to 42 days with better fruit quality and more antioxidant activities. However, chitosan treated and control fruits had shelf life up to 28 and 21 days respectively, with minimum nutritional content. From this study it is concluded that a storage temperature of 9 °C and 1-MCP treatment significantly enhanced the shelf life of avocado fruits with better fruit quality as compared to other storage temperatures (5 and 12 °C) and postharvest treatment (chitosan). [ABSTRACT FROM AUTHOR]

Abstract Background The pre-polymerization temperature of resin composite restorative materials could influence their adaptation to cavity details. As a current debate is existing about the refrigeration of resin composite restorative materials, this study was designed to assess the effect of refrigeration of 3 types of resin composite restorative materials with different matrix systems on their marginal adaptation in Class II restorations. Methods Forty-two sound maxillary molars, each with two separated Class II cavities, were used in this study. The teeth were assigned into 3 main groups (n = 14) according to the restorative /adhesive system used; an Ormocer-based composite (Admira Fusion/Futurabond M+, Voco GmbH, Cuxhaven, Germany), a methacrylate modified Ormocer-based (Ceram.X SphereTEC One/Prime&Bond Universal, Dentsply Sirona GmbH Konstanz, Germany), and a methacrylate-based (Tetric N-Ceram/Tetric N-Bond Universal, Ivoclar Vivadent AG, Schaan, Liechtenstein). Each group was then divided into 2 subgroups (n = 14) according to the gingival margin location; 1 mm above and 1 mm below the cemento-enamel junction (C.E.J). Each subgroup was further divided into 2 categories (n = 7) according to the storage temperature; stored at room temperature or stored in refrigerator at 4°- 5° C. Epoxy resin replicas were observed under scanning electron microscope (SEM) to examine the marginal gaps. A gab scoring system was used to assess the marginal adaptation of each restoration by giving scores on the basis of measurements of the maximum marginal gaps. The data obtained were statistically analyzed using the Chi-square test at a significance level of p 0.05). As well, there was no statistically significant difference when comparing both marginal locations for each material (p > 0.05). Regarding the effect of storage temperature, statistically significant difference was only observed between the room-temperature stored groups with margins located above C.E.J and their corresponding groups stored in refrigerator (p

Abstract This study aimed to investigate the effect of storage time and temperature on the bioactive and sanitary quality of cherry syrup made from the “Burlat” cultivar cherries. The syrup was pasteurized at 70 °C for 2 min and stored at four temperatures (− 20, 4, 28, and 40 °C) for six months. The total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant activity (AA) of the syrup were monitored throughout the storage period. Results showed that there was no statistically significant loss of TPC, TFC, TAC, and AA up to 60 days of storage at − 20 °C and 4 °C (p

ObjectivesHuman blood gas stability data is limited to small sample sizes and questionable statistical techniques. We sought to determine the stability of blood gases under room temperature and slushed iced conditions in patients using survival analyses.MethodsWhole blood samples from ∼200 patients were stored in plastic syringes and kept at room temperature (22-24 °C) or in slushed ice (0.1-0.2 °C) before analysis. Arterial and venous pO2 (15-150 mmHg), pCO2 (16-72 mmHg), pH (6.73-7.52), and the CO-oximetry panel [total hemoglobin (5.4-19.3 g/dL), percentages of oxyhemoglobin (O2Hb%, 20-99%), carboxyhemoglobin (COHb, 0.1-5.4%) and methemoglobin (MetHb, 0.2-4.6%)], were measured over 5-time points. The Royal College of Pathologists of Australasia's (RCPA's) criteria determined analyte instability. Survival analyses identified storage times at which 5% of the samples for various analytes became unstable.ResultsCOHb and MetHb were stable up to 3 h in slushed ice and at room temperature; pCO2, pH was stable at room temperature for about 60 min and 3 h in slushed ice. Slushed ice shortened the storage time before pO2 became unstable (from 40 to 20 min), and the instability increased when baseline pO2 was ≥60 mmHg. The storage time for pO2, pCO2, pH, and CO-oximetry, when measured together, were limited by the pO2.ConclusionsWhen assessing pO2 in plastic syringes, samples kept in slushed ice harm their stability. For simplicity's sake, the data support storage times for blood gas and CO-oximetry panels of up to 40 min at room temperature if following RCPA guidelines.

Natural honey can change its physicochemical and biological properties during storage. According to State Standard 19792-2017, honey should be stored at ≤ 20°C. Some publications promote long-term storage of honey at temperatures between 0 and –20°C that preserves its physicochemical parameters, especially the content of hydroxymethylfurfural. Promising as they seem, such temperature modes may affect other physicochemical parameters of honey. The research objective was to study the effect of different temperature conditions on various honey samples and their physicochemical and biological parameters during long-term storage. The study applied standard and authentic research methods to fresh linden, buckwheat, and sunflower honey samples obtained from Rostov, Volgograd, Kursk, Voronezh, Saratov, and Krasnodar regions. They were stored in heat, cold, and moisture test chambers M-60/100-500 for 12 months. Hydroxymethylfurfural proved stable at –18°C for 12 months. After 12 months at 18°C, it showed a sharp increase of 472.5–488.1%. The activity of enzymic diastase, D-glucose-1-oxidase, and catalase occurred at all temperature modes after 1 month of storage. At 0–5°C, the changes were minimal: hydrogen peroxide (H2O2) remained stable, and its concentration decreased by ≤ 12.2% after 12 months of storage. Moisture, mass fraction of reducing sugars, and acidity remained stable in all samples. An antimicrobial test by Escherichia coli (strain 1257), Staphylococcus aureus (strain 209-P), and Bacillus cereus (strain 96) showed that the best inhibiting properties belonged to the samples of linden and buckwheat honey stored at 5 and 0°C for 12 months. The optimal temperatures for long-term honey storage were in the range between 5 and 0°C. The results obtained can be used in updated honey storage standards.

The present study aimed to evaluate the dependence of growth dynamics of toxigenic B. cereus on rice type, inoculum type, storage time, and temperature using appropriate mathematical models. Samples of cooked white (milled) and brown (husked) rice inoculated with vegetative cell/spore suspension of B. cereus were stored for 48 h at 4 °C (correct storage) and 24 °C (inappropriate storage method). No growth of B. cereus was observed during 48 hours of storage at 4 °C and was characterised by a linear model. To assess the growth of B. cereus in the cooked rice stored at 24 °C, the Baranyi-Roberts, Gompertz and Buchanan mathematical models were used. The Gompertz model characterized the growth of B. cereus best. The type of rice and the type of inoculum did not have a significant effect on the bacterial growth. After 48 h of storage at 24°C, the B. cereus counts were in the range of 8-9 log cfu.g-1, critical value of 5 log cfu.g-1 was reached in less than 10 hours of storage. The study results indicate that cooked rice stored at 24 °C quickly becomes a health risk for consumers due to the rapid multiplication of B. cereus within a few hours. In conclusion, it is crucial to cool cooked rice immediately to 4 °C if it is not to be consumed right after cooking. [ABSTRACT FROM AUTHOR]

In Algeria, potatoes ranks second among the twenty main food crops. It's characterized by periods of overproduction corresponding to seasonal crops. Except these periods, supply tends to fall. In order for the availability of potatoes to be constant throughout the non-harvest periods, it is imperative to store the surplus production to ensure a constant supply during periods of unavailability of a new harvest. The storage of the potato must maintain a satisfactory quality and minimize losses and the postharvest development of bacteria and fungi. This work aims to identify and follow the evolution of pectinolytic Erwinia and Erwinia soft rot during storage at 4 and 10° C of two varieties of potato grown in Algeria, i.e. Spunta and Désirée. The results indicated the presence of three species of Erwinia: E. carotovora subsp. carotovora, E. carotovora subsp. atroseptica and E. chrysanthemi. Initially, for both varieties, E. carotovora subsp. carotovora predominates followed by E. carotovora subsp. atroseptica and finally E. chrysanthemi. During storage, the three species evolve almost in the same way and their multiplication is more important at 10° C than at 4° C, particularly on the Spunta. About the total bacteria, the highest levels are recorded on Spunta, especially at 10° C. In addition, the Erwinia spp. / total bacteria ratio showed that Erwinia spp. are very most abundant compared to the total bacteria. The assessment of soft rot losses has also shown that they are greater in the Spunta variety whether at 4 or 10° C. [ABSTRACT FROM AUTHOR]

Natural bee honey can change its physicochemical and biological properties during storage. Literature data on long-term storage of honey at low temperatures (from 0 to -20 °C) indicate that this ensures the stability of some physicochemical parameters. Despite the potential benefits of these temperature regimes for practical use, it is important to consider their potential negative effects on honey quality. The aim of this study was to investigate the influence of various temperature conditions on the physicochemical and biochemical parameters of linden, buckwheat, and sunflower honeys during storage for 12 months. For the first time, a wide range of physicochemical parameters of honey samples was analyzed before and during storage for 12 months at temperatures of 18, 10, 5, 0, -5, -10 and -18 (±2) °C. The evaluation of the physicochemical parameters before storage demonstrated that the samples fully complied with the Interstate Standards. Throughout the storage period, the HMF level remained stable at -18 °C, whereas it significantly increased at higher temperatures; for example, after 12 months at 18 °C, the increase ranged from 472.5% to 488.1%, depending on the botanical origin of the honey. However, maximum permissible concentration - MPC (25 mg/kg) was not exceeded. A decrease in the activity of diastase, D-glucose-1-oxidase and catalase was observed at all temperature conditions already during the first month of storage. Minimal changes were observed at 0 and 5 °C. Hydrogen peroxide (H2O2 ) remained stable in this temperature range. Moisture content, total mass fraction of reducing sugars, and acidity did not change significantly in all samples. An antimicrobial study using test cultures found that honey stored at 5 and 0 °C had the greatest inhibitory effect. The data obtained demonstrates that the optimal temperature range for 12-month storage of honey is between 5 and 0 °C. These findings can be used as supplementary guidance when making amendments to regulatory documents governing storage requirements for this product. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Engineering (17264073) is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to study the variation patterns of the main spoilage bacteria and total volatile basic nitrogen (TVB-N) content of fresh pork with time at different storage temperatures, and to find out their variation function models. Four storage temperature groups, namely (-3±0.5)°C, (0±0.5)°C, (4±0.5)°C, and (10±0.5)°C, were selected, and 7 different storage time, including 0 h, 10 h, 20 h, 34 h, 48 h, 72 h, and 96 h were set in each group, to detect six microbial indexes such as the total number of bacterial colonies and, Escherichia coli, and TVB-N content of fresh pork. Paired T-tests were conducted on the time series values of each index among the four storage temperature groups, and a logistic growth curve function model was established. The results showed that there were extremely significant differences between various indicators of fresh pork in different storage temperature groups. Each observation index had a highly significant logistic growth curve function with the independent variable time t at different storage temperatures, and the coefficient of determination R² was greater than 0.9. Taking the total volatile salt base nitrogen content as the index, it is theoretically concluded that fresh meat storage should not exceed 76 h at (0±0.5)°C, while the storage time for sub-fresh meat should be between 76 h to 121 h. Comprehensive analysis, it is recommended to store fresh pork at (0±0.5)°C, and storage time should not exceed 121 h. The research results can provide reference for the storage and preservation of fresh pork. [ABSTRACT FROM AUTHOR]

Citrus fruits are susceptible to a loss of quality during postharvest storage due to weight loss and potential infection with pathogens. New citrus varieties are constantly developed to improve storability. The objective of this study was to investigate changes in quality characteristics and metabolite profiles of Yellowball, a novel citrus variety, during long-term storage (12 weeks) at different temperatures (5, 10, and 25 °C). The decay rates of Yellowball fruit were < 3.7% during the first 2 weeks of storage at all temperatures. An exceptional resistance to weight loss (< 15%) was observed during storage for 12 weeks at low temperatures (5 and 10 °C). Fruit firmness remained unaltered, while the soluble solids content (SSC) to titratable acidity (TA) ratio increased during storage, independent of the storage temperature. Quality-related metabolites (sugars, acidic compounds, amino acids, and secondary metabolites) in both the flesh and peel changed significantly with increasing storage period, dependent on the storage temperature. In addition, citrus metabolomic pathways associated with the storage of Yellowball flesh and peel were proposed. These results provide valuable insights into changes in citrus quality and metabolites during extended storage and under different temperature regimes that can benefit postharvest practices in the citrus industry. [ABSTRACT FROM AUTHOR]

Salmonella contamination of post-harvest produce has been a persistent problem worldwide. We determined the effects of storage temperature (5 and 25 °C), lauric acid amide pyrrolidine (LAPY), a bacterial competitor (Bacillus subtilis) and produce rinse on attachment and survival of Salmonella on produce. Produce types but not storage temperature influenced the strength of Salmonella attachment (SR-values). SR-values were significantly (p < 0.05) greater on pistachio and soybean seed (0.53–0.76) than on alfalfa and carrot (0.10–0.13). LAPY resulted in significantly (p < 0.05) greater Salmonella reduction on alfalfa, pistachio and soybean (2.10–3.00 logs), but not on carrot (< 1.50 log). Produce rinse with peptone water significantly (p < 0.05) reduced Salmonella attachment and bacteria populations. Mitigation of Salmonella attachment by selective post-harvest decontamination measures may limit Salmonella survival and enhance produce safety. [ABSTRACT FROM AUTHOR]

Cucumbers are a popular vegetable consumed worldwide and are known for their nutritional value, containing carbohydrates, antioxidants, vitamin C, etc. The abundance of a high moisture content is correlated to cucumber perishability, which encourages investigation into ways to maintain its quality and increase shelf-life. This study was carried out to determine the effect of a moringa oil–beeswax coating on the quality of fresh cucumber at different storage temperatures for 27 days of storage. Freshly harvested cucumbers were divided into two groups: the first group was coated with the moringa oil–beeswax edible coating, while the other one was not coated (control). Each group was divided into three other subgroups, for storage at 4, 10, and 22 °C. Different quality parameters, including weight loss, color change, firmness, total soluble solid (TSS), vitamin C, and pH, were evaluated. The findings showed that the weight loss of cucumber was highly increased in non-coated samples stored at high temperature. After 27 days of storage, the highest and lowest weight reduction % were recorded for non-coated cucumbers stored at 22 °C (38.09%) and moringa oil–beeswax-coated cucumbers stored at 10 °C (12.35%), respectively. Color analysis revealed that coating had a significant impact on color values, with distinct patterns in lightness, redness-greenness, and yellowness values for both treatments at various temperatures and days. The lightness values showed minimal fluctuations and stabilized at 13.65 at both 4 °C and 10 °C. Temperature and coating had a significant impact on pH levels, with the coating potentially exhibiting a protective effect on pH stability, particularly at lower temperatures (4 °C). Additionally, both groups' total acidity levels held steady over time and at various temperatures, with the coating having a highly significant effect on total acidity levels. The amount of vitamin C varied significantly with temperature and storage period, but the coating did not affect vitamin C content. At 22 °C, there were notable variations in the vitamin C content over the storage period, with a final value of 37.7 mg/L on coated samples. Temperature and the duration of storage (p < 0.05) had a significant impact on the levels of total soluble solids (TSS), whereas firmness values changed significantly over the storage period only. Moringa oil–beeswax edible coating has the potential to preserve the nutritional value and quality attributes of cucumber. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Modified atmospheric packaging (MAP) has emerged as a leading postharvest technique to minimize losses and maintain quality of cut products. The present investigation was conducted to design passive MAP for gladiolus spikes to enhance their postharvest life. The harvested spikes (tight bud stage) were packed in low-density polyethylene (LDPE, 150 guage) and polypropylene (PP, 100 gauge) at 5 °C and 10 °C from 4 to 24 days. The MAP design was based on respiration rate and weight of gladiolus spikes, storage temperature, package gas exchange area and desirable in-pack O2 and CO2 concentrations (O2: 3–5%, CO2: 5–8%). The headspace O2 and CO2 concentrations (%) in PP package were, respectively, 5.05 and 7.35 at 5 °C, whereas 4.55 and 8.05 at 10 °C after storage for 8 days. Further, the vase life of spikes in these PP package was 13.86 days after 8 days of storage and declined to 8.86 days after 12 days of storage. The gladiolus spikes packed in PP sleeve (120 cm length, 18 cm width and 50 perforations) could be best stored vertically in cold room (5 ± 0.5 °C) for 10 days with acceptable flower quality and vase life up to 13 days as supported by higher membrane stability index, relative water content, total soluble sugars and proteins, and lower lipid peroxidation. Thus, designed MAP gives a window of 7 days (postharvest life of unpacked spikes 16 days and packed 23 days) for market regulation during glut period to earn remunerative prices without any adverse effect on quality. [ABSTRACT FROM AUTHOR]

Common cooking methods were used to prepare basmati rice products, including boiling 1 (boiling by absorption), boiling 2 (boiling in extra amount of water), frying, and pressure cooking. The cooked rice was held at various temperatures and times as follows: it was made fresh (T1), kept at room temperature (20–22 °C) for 24 h (T2), kept at 4 °C for 24 h (T3), and then reheated after being kept at 4 °C for 24 h (T4). The proximate composition, total dietary fibre, resistant starch (RS), and in vitro starch digestion rate of products were examined. The effect of RS on blood glucose and lipid profiles was measured in humans and rats, including a histopathological study of the liver and pancreas in rats. The basmati rice that was prepared via boiling 1 and stored with T3 was found to be low in glycaemic index and glycaemic load, and to be high in resistant starch. Similarly, in rats, the blood glucose level, cholesterol, triglycerides, and LDL were reduced by about 29.7%, 37.9%, 31.3%, and 30.5%, respectively, after the consumption of basmati rice that was prepared via boiling 1 and stored with T3. Awareness should be raised among people about the health benefits of resistant starch consumption and the right way of cooking. [ABSTRACT FROM AUTHOR]

IntroductionMung beans contain various antinutritional components. Processing and cooking methods can reduce these antinutritional factors and increase the availability and digestibility of nutrients. Resistant starch is also known as dietary fiber, which helps to reduce the cholesterol and glucose level in blood. It is formed during cooking and storage of food at low temperature.ObjectivesThis study aimed to assess the effects of cooking and storage temperature on the formation of resistant starch in processed mung bean, as well as its effect on blood glucose levels and lipid profile in humans and rats.MethodsThe common cooking methods namely boiling, steaming after germination, roasting, and pressure cooking were chosen. The cooked samples were stored at different temperatures including freshly prepared within 1 h (T1), stored for 24 h at room temperature (20–22°C) (T2), kept at 4°C for 24 h (T3), and reheated after storing at 4°C for 24 h (T4).ResultsThe study revealed that germinated-steamed mung beans had significantly higher levels of resistant starch (27.63 ± 0.76), and lower level of glycemic index (26.28 ± 3.08) and amylose (40.91 ± 0.06) when stored at 4°C for 24 h (T3) followed by (T2), (T4), and (T1) as compared to other cooking methods (boiling, pressure cooking, and roasting). The germinated-steamed mung beans (T1) resulted in 96% decline in blood glucose parameters of rats (36 Wistar albino rats aged 2 to 3 months were selected) than the control group as observed in 28 days diet intervention (100 mg/kg resistant starch orally).ConclusionThere is a need to make people aware about the selection of appropriate cooking (steamed after germination) and storage methods (T3) to increase the RS content and to lower the glycemic index of food at domestic level.

SUMMARY: The current study aimed to evaluate the internal quality of Israeli eggs, exploring the influence of various pre-laying factors, mainly the housing system type and flock size, on internal egg quality. The study used a stratified random sample of eighty flocks, representing Israel's layer population, categorized by housing system (cage/non-cage) and flock size (≤/>10,000). A total of 1,600 eggs were tested using Haugh unit (HU) measurements. Additional 2,800 eggs were used to monitor internal egg quality over a period of 28 days at storage temperatures of 20°C and 4°C. The housing system (cage/non-cage) had no effect on internal egg quality as measured by HU, but for caged farms, egg quality was higher in small flocks. Internal egg quality was primarily influenced by the layer flock age, with older hens producing larger but lower-quality eggs. Additional factors impacted internal egg quality, but to a lesser extent: Newcastle disease (ND) when diagnosed in a flock, lowered egg quality. Higher percentage of protein in the feed (above 17%) improved egg quality; and the Dekalb strain had a higher egg quality compared to the Hy-Line breed (with no significant difference found between the major breeds Lohmann and Hy-Line). Eggs kept at low storage temperature (4°C) maintained their quality, in comparison to eggs kept at room temperature (20°C). This research sheds light on factors affecting internal egg quality in the Israeli egg industry and highlights the importance of proper storage conditions to preserve egg quality for consumers.

The pH value, glucose content, glycolytic potential, and expression levels of five glycolytic enzymes in lamb longissimus dorsi muscle at different time after slaughter were compared and analyzed, which treated at different cooling rates and stored at different temperatures. The impact of two steps in the process of ultra-fast chilling on the expression levels of glycolytic enzymes was determined. The regulatory mechanism of ultra-fast chilling on the glycolytic rate was elucidated from the perspective of protein expression. The results showed that ultra-fast chilling treatment significantly delayed the decrease of pH and the increase of glycolytic rate, promoted the expression levels of aldolase (ALDOA), glycogen phosphorylase (PYGM), and triosephosphate isomerase (TPI1), and inhibited the expression levels of phosphofructokinase (PFKM) and phosphoglycerate kinase (PGK). After cooling treatment, refrigeration and controlled freezing-point storage delayed glycolysis by inhibiting the expression level of PGK, without altering the effect of ultra-fast chilling. The expression level of PFKM was positively correlated with the rate of glycolysis at different temperatures. It was found that different glycolytic enzymes had different responses to temperature changes. Ultra-fast chilling affected energy supply and demand by changing the expression of enzymes involved in glycolysis. The high expression level of PFKM was associated with fast glycolysis. PFKM can be regarded as a key enzyme in the ultra-fast chilling process.

This study aimed to investigate the effect of different storage temperatures and methods for fresh tea leaves on the sensory quality, aroma components and biochemical components of broken black tea prepared from‘Yinghong 9’ tea leaves stored at 15, 25, 22–28 (room temperature) or 36–37 ℃ using sensory evaluation and headspace solid phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that storage of fresh tea leaves at 15 ℃ could enhance the fresh and brick taste, sweetness and sweet volatile compound contents of broken black tea, which was more favorable to the formation of the quality of broken black tea. However, storage at 36–37 ℃ of fresh tea leaves could significantly affect the sensory quality and quality components of broken black tea. These results provide a reference for fresh tea leaf management and the quality improvement of black broken tea.

Objective To study and compare the effects of different storage temperature and time on coagulation factor after cryoprecipitated antihemophilic factor(CAF) melting, and to provide reference for the establishment of industry standards. Methods From June 2021 to May 2023, a total of 96 bags of CAF were sampled in 4 bags per month, and timely detected in the same month. After the CAF was melted in a 37℃ water bath, the mild to moderate lipemic blood was labeled. Each bag of CAF and two 50 mL transfer bags were divided into two bags and two groups of 20 mL each using a sterile adapter. One group was placed in a 4℃ refrigerator and the other in a 22℃ water bath for 0 h, 4 h, 8 h, 12 h, 24 h and 48 h. Then 2 mL of aseptic sample was taken separately and put into the test tube, and 1mL of sample and 3 mL of buffer were added into the other test tube with the sampling gun and mixed on the machine for testing. The experimental data of 60 bags without mild to moderate lipemic blood cryoprecipitation and coagulation factor were randomly selected and statistically analyzed by SPSS21.0. Results After melting, CAF was stored for 0 h, 4 h, 8 h, 12 h, 24 h and 48 h to detect the average content and growth rate of coagulation factor in the two groups: 1) Storage at 4℃, factor Ⅷ content was 118.62, 111.57(-5.95%), 105.51(-11.05%), 103.30(-12.92%), 94.35(-20.46%) and 83.25(-29.82%) IU/ bag, respectively; Storage at 22℃, the factor Ⅷ content was 118.62, 112.69(-5.00%), 111.41(-6.08%), 109.01(-8.10%), 101.55(-14.39%) and 92.75(-21.81%) IU/ bag, and the storage results of the two groups were compared. At 24 h at 4℃ and 48 h at 22℃, the content of factor Ⅷ had significant statistical significance(P0.05). Conclusion After CAF melting, coagulation factor decreased with the extension of storage time, especially the decrease of factor Ⅷ, followed by factor V, while Fbg basically unchanged. Comparison between the two groups showed that, factor Ⅷ decay rate is slower, factor V decay rate is faster of storage at 22℃. CAF should be transfused as soon as possible after melting. If the delay is unavoidable, for the delay time less than 12 h, storage at 4℃ is recommended, fot the delay time more than 12 h and less than 24 h, storage at 22℃ is recommended.

Beer stability, influenced by physical, chemical, and biological factors, poses a considerable challenge for breweries. Biological stability, as a major concern, is effectively managed through practices such as good hygiene, pasteurization, and filtration. Microbiological contamination, often recognizable by increased turbidity or off-flavours, is influenced by temperature, with optimal conditions promoting the growth of specific microorganisms. Lower temperatures slow down flavour changes and chemical reactions in beer, impacting its non-biological stability. This case study explores the impact of storage temperature on autolysis off-flavour development in 10 different unfiltered and unpasteurized beers. The results showed that autolysis off-flavour occurred at both low and higher storage temperatures and that its dependence on the temperature was minimal. This unexpected fact was discovered mainly due to uncovered significant contamination of the commercial beers tested (wild yeasts, lactic acid bacteria, enterococci and coliform bacteria). For this reason, the concentration of cells in the beer appeared as a more influential factor in the development of off-flavours, including autolysis, than the storage temperature. The partial results need to be studied in more detail, nevertheless, we felt it was important to publish the revelation of a strong contamination of beers purchased from regular stores for our experiments. At this point it can already be concluded that the low storage temperature did not help to prevent the development of the contamination and the associated sensory deterioration of the beers.

In order to investigate the quality changes during the storage period and predict the shelf life of Xinjiang pepper chicken legs, this study focused on pH value, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), total viable count, coliform bacteria, and sensory attributes as evaluation criteria. Accelerated degradation tests were conducted to examine the quality changes of the chicken legs at different storage temperatures (35 ℃ and 45 ℃). The shelf life endpoint was based on a sensory score of 70 points or a total bacterial count close to national standards and to predict the shelf life at room temperature (25 ℃). The results showed that with the continuous extension of storage time, the pH value of pepper chicken legs at different storage temperatures first decreased and then increased, and the overall L* value showed a downward trend. The a* value, b* value, TBARS value, TVB-N content, and total bacterial count all showed an upward trend, while the sensory score continued to decline. During the storage period, the change rate at 45 ℃ was higher than 35 ℃. At 35 ℃ storage temperature, the theoretical shelf life was 24 days, and at 45 ℃ storage temperature, the theoretical shelf life was 9 days, and there was an unacceptable loss of sample quality at the end of the shelf life. According to the Q10 model, Q10=2.6 was calculated, and the theoretical shelf life was predicted to be 62 days under room temperature (25 ℃) conditions.

The aim of this work was to explore the effects of sterilization technology and temperature on the quality of fermented puffer fish sauce during storage period. The changes of pH, water activity (Aw), total acid, amino acid nitrogen (AAN), volatile basic nitrogen (TVB-N), thio-barbituric acid (TBA) and total bacterial count were observed during storage of fermented puffer fish sauce, which processed by different sterilization techniques and stored at different temperatures. The results showed that the preservation effect of the high-pressure sterilization group and the compound sterilization group were both better than that of the vacuum packing group, the preservative group and the irradiation treatment group at two preservation temperatures. In particular, the compound sterilization group showed better preservation effect. The amino acid nitrogen, total acid, and TVB-N of the composite sterilization group were 0.132 g/100 g, 0.115 g/100 g, and 17.03 mg/100 g respectively when stored at 4 ℃, which were all lower than that at 25 ℃, which were 0.148 g/100 g, 0.17 g/100 g, and 26.20 mg/100 g respectively. The preservation effect was better when stored at 4 ℃. The research provides a theoretical basis for the commercial preservation of fermented puffer fish sauce.

To accurately evaluate the role of storage temperature in improving the quality of fresh-cut fruits and vegetables, the effects of two storage temperatures (5 °C and 15 °C) on the phenylpropanoid pathway and sucrose metabolism in fresh-cut melon (cv. Yugu) cubes were determined. A higher temperature (15 °C) expedited sucrose decomposition in the melon cubes at the early stage of storage, resulting in higher levels of glucose and fructose. This effect was corroborated by increased activities of acid invertase (AI), neutral invertase (NI), and sucrose synthase cleavage (SS-c), along with higher expressions of CmAI1/2, CmNI1/2, and CmSS1/2 in the melon cubes at 15 °C. Additionally, the higher activity and gene expression of hexokinase in melon cubes at 15 °C led to an increase in the utilization rate of sugars toward downstream metabolic pathways. Moreover, the melon cube storage at 15 °C elevated the activities and gene expressions of phenylalanine ammonia lyase (PAL), cinnamic acid 4-hydroxylase (C4H), and 4-coumaric acid: CoA ligase (4CL), thereby increasing the synthesis of phenolics. Sucrose showed a significant negative correlation with PAL, C4H, and 4CL, as well as with CmPAL5/7 and CmC4H1/3. However, hexokinase displayed a significant positive correlation with PAL, C4H, and 4CL, as well as with CmPAL1, CmPAL3-9, CmC4Hs, and Cm4CLs. These findings demonstrate that a higher-temperature storage of melon cubes can accelerate the phenylpropanoid pathway and sucrose metabolism by regulating the activity and gene expression of related enzymes, thereby inducing phenolic accumulation. These results also indicate that lower-temperature storage is not conducive to the conversion of sugars into phenolics in fresh-cut melon. Therefore, the temperature can be appropriately and briefly raised in the production and preservation process of fresh-cut melon to obtain higher levels of phenolics. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nanosized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 5°C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. The edible film made from black mangrove fruit starch-chitosan with the addition of nano chitosan (50%:50%:75%) stored at cold temperature for nine days had the best physical properties to be applied as a package for fishery products (fillets) based on De Garmo analysis. [ABSTRACT FROM AUTHOR]

Chinese plum (Prunus salicina) cv. Wushancuili has a green coloration, high fruit quality, and is economically important in eliminating poverty and protecting ecology in the Yangtze River Three Gorges Reservoir. However, large-scale production and synchronous ripening times present a huge postharvest storage challenge. This study investigated the effect of different postharvest storage temperatures on the 'Wushancuili' plum fruit flavor. The dynamics of soluble sugars, organic acids, and aroma substances were investigated at four temperatures mimicking large-scale commercial storage applications: 0–2 °C, 4–6 °C, 8–10 °C, and 20 °C, for 0, 3, 5, 7, 10, 15, and 20 days. Storage under the 0–2 °C regime was the best at preserving fruit flavor and reducing decay compared to the other settings. At 0–2 °C, fruit maintained a stable level of soluble sugars and organic acids during storage. Moreover, this storage temperature facilitated the formation of aroma compounds such as alcohols, aldehydes, ketones, and acids, which contributed to the distinct fruit aromatic characteristics. Taken together, our findings indicate that 0–2 °C is the most favorable temperature for commercial storage and maintenance of the 'Wushancuili' plum flavor. [ABSTRACT FROM AUTHOR]

This study explored the temperature-dependent effect on the growth characteristics of Salmonella Enteritidis (SE) on eggshell toward identifying an appropriate storage temperature for unwashed eggs in an actual distribution environment. Among the test storage temperatures (10 °C, 25 °C, and 35 °C), 25 °C was determined to be an appropriate storage temperature, with no effect of changing temperature on the control of SE on eggshell. Regarding the effect of the temperature on egg quality, the quality indicators of egg such as Haugh unit, yolk index, albumin index, and albumin pH were significantly maintained. These results indicated that unwashed eggs should be distributed at 25 °C for SE control, and the storage temperature should be below 10 °C from at least day 4 onward after the start of distribution to maintain egg quality. This study will assist for safety management of unwashed egg in an actual distribution environment. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Dendrobium catenatum Lindl. contains large amounts of polysaccharides, polyphenols, total flavonoids, alkaloids and other active ingredients, and thus D. catenatum blended liquor (DBL) has been considered a health drink. However, the changes of DBL during the shelf life in different storage environments are still unclear. In this study, the changes in appearance, flavor, quality components, efficacy components and antioxidant activity of DBL at different storage temperatures (4 °C, 25 °C, 37 °C) were investigated. Meanwhile, the intoxication degree evaluation of DBL was carried out using Cryprinus carpio as a test model. Results showed that storage at low temperature (4 °C) was the most beneficial to maintain the stability of DBL in appearance, functional components and antioxidant activity, and was helpful to retain the medicinal flavor and reduce off-flavors. However, the harmonious and refreshing senses of DBL were deteriorated. Moreover, although the total content of flavor components was significantly decreased, the overall sensory of DBL was rarely changed during the storage. In contrast, high temperature (37 °C) storage had the negative effects on maintaining DBL's appearance, functional components and antioxidant activity stability, but it was helpful to improve the overall sense of DBL, especially in terms of harmonization, refreshing and aging flavor. Meanwhile, the total content of flavor components and the intoxication degree were significantly decreased. As for the storage at room temperature (25 °C), most of the parameters in DBL varied between those of the 4 °C and 37 °C storage. This study provides a scientific guidance for the blended liquor industries to select the suitable storage environment and improve the stability of shelf life. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Salmonella enterica, known for its resilience to acidic environments, has been linked to foodborne outbreaks of illness from fruit derivatives. This study aimed to assess the survival of five serovars of Salmonella enterica subsp. enterica in various fruit purees subjected to different storage temperatures. Among the studied serovars, S. enteritidis exhibited the most significant population decrease in all fruit purees. In contrast, S. Agona, S. Gaminara, S. Michigan, and S. Montevideo survived in peach puree at 4 °C for at least 3 days, and S. Agona, S. Gaminara, and S. Montevideo maintained their initial levels in pear puree under the same time/temperature conditions. However, none of the strains were detectable in plum and black currant purees after 2 days at 4, 15, or 25 °C. These findings highlight variations in the behaviour of S. enterica serovars within different fruit purees. Likewise, low-temperature conditions prolonged the survival of the tested strains in all fruit purees analysed. [ABSTRACT FROM AUTHOR]

Beer stability, influenced by physical, chemical, and biological factors, poses a considerable challenge for breweries. Biological stability, as a major concern, is effectively managed through practices such as good hygiene, pasteurization, and filtration. Microbiological contamination, often recognizable by increased turbidity or off-flavours, is influenced by temperature, with optimal conditions promoting the growth of specific microorganisms. Lower temperatures slow down flavour changes and chemical reactions in beer, impacting its non-biological stability. This case study explores the impact of storage temperature on autolysis off-flavour development in 10 different unfiltered and unpasteurized beers. The results showed that autolysis off-flavour occurred at both low and higher storage temperatures and that its dependence on the temperature was minimal. This unexpected fact was discovered mainly due to uncovered significant contamination of the commercial beers tested (wild yeasts, lactic acid bacteria, enterococci and coliform bacteria). For this reason, the concentration of cells in the beer appeared as a more influential factor in the development of off-flavours, including autolysis, than the storage temperature. The partial results need to be studied in more detail, nevertheless, we felt it was important to publish the revelation of a strong contamination of beers purchased from regular stores for our experiments. At this point it can already be concluded that the low storage temperature did not help to prevent the development of the contamination and the associated sensory deterioration of the beers. [ABSTRACT FROM AUTHOR]

The utilization of Solar Water Heating Systems (SWHS) is a potential solution to use as an alternative to fuel and electricity in areas where these resources are scarce, costly, and not easily accessible. Research was conducted in Duhok City, Kurdistan of Iraq to evaluate the efficiency of a traditional type of SWHS, namely the serpentine collector variant. An active system collector that employed a moving water pump to facilitate the circulation of water inside the systems was used in the experiment. An analysis was conducted to assess the performance of the collector concerning solar irradiation, wind speed, and mass flow rate. This study utilized a Flat Plate Collector (FPC) with a tubular serpentine shape absorber made of steel sheet and copper tube. The serpentine collector had a maximum total heat loss coefficient of 5.53 . The serpentine collector demonstrated its highest level of practical heat gains at 561W. Its performance was observed to improve with increasing solar irradiation and water mass flow rate, but declined when wind speed exceeded the rated values. The serpentine collector achieved maximum efficiency with a flowrate of 0.042 kg/s, resulting in a productivity of 66.6%. While the maximum increase in water tank temperature in the serpentine collector was 25.8 ℃ at the mass flowrate 0.05 kg/s.

ABSTRACT: The hazard of diseases created by S. Enteritidis and S. Typhimurium is relatively high in turkey meat products. Combinations of preservation methods are utilized in many strategies, such as mild heat with decreased water activity, a changed atmosphere, refrigerated storage, and decreased heat treatment with some acidification. Within the domain of ready-to-eat food technology, a range of preservation methods are typically utilized to enhance shelf life, such as applying mild heat in tandem with reduced water activity, employing modified atmosphere packaging, utilizing refrigerated storage, and utilizing reduced heat treatment combined with acidification. This investigation aimed to determine how S. Enteritidis and S. Typhimurium grew when sliced ready-to-eat smoked turkey (RTE-SM) was stored at 0, 5, 10, and 15°C for various periods. The study also examined the effects of modified atmosphere packaging (MAP) (40% CO2 and 60% N2) and VP on these growth patterns. Total viable count (TVC), lactic acid bacteria (LAB), pH, and redox potential levels were determined. The control experiment on RTE-SM showed no Salmonella growth within 30 d of storage at any temperature. This indicated that the RTE-SM in use did not initially contain S. Typhimurium and S. Enteritidis. Results indicated that the storage of RTE-SM using a combination of VP, MAP, and MAPEO with storage at 0 and 5°C did not allow for the pathogen to grow throughout storage. In comparison, at 10 and 15°C after one day, which allowed for minor growth (0.17–0.5 log CFU/g)? In contrast, at 0 and 5°C, Salmonella survives until the end of storage (173 d). However, the combination of MAPEO with the same storage temperatures achieved the elimination of the pathogen in the meat after 80 d. The combination of both packaging systems with high temperatures (10 or 15°C) allowed for the multiplication and growth of the bacterium through the product's shelf life of more than 1 log CFU/g. Thus, a combination of MAP or MAPEO with low storage temperatures (0 or 5°C) inhibited the growth of the pathogen.

The postharvest loss in quality of grapefruit during storage can be quantified by determining the change of the quality traits of grapefruit, including total soluble solids (TSS), titratable acidity (TA), TSS/TA, weight loss (WL), and the development of decay (DC) and chilling injury (CI). The objective of this study was, therefore, to develop models that encompass the relationship between both storage conditions and duration and the quality traits of grapefruit to predict the loss of grapefruit quality during storage. The models of TSS, TA and TSS/TA were developed with experimental data collected during the 2007–08 and 2008-09 growing seasons that were obtained from the literature. The models for WL, DC, and CI were developed with experimental data collected in Florida during the 2004–05 and 2005-06 growing seasons. The WL, DC and CI models were applied to determine storage life. The results indicated that there was a second-order polynomial relationship between storage duration and TSS and linear relationships between storage duration and TA and TSS/TA. A longer storage duration resulted in a higher TSS, a lower TA and a higher TSS/TA. There were linear relationships between storage duration and WL, thermal time above a threshold temperature of 0 °C and DC and thermal time below 10 °C and CI, with higher WL, DC and CI resulting from longer storage duration and larger number of thermal times. Model performance for simulating TSS, TA, TSS/TA for storage temperature between 2 °C and 11 °C was good. There is good performance for simulating WL for storage temperature between 4 °C and 12 °C, DC for storage temperature of 21.1 °C, and CI for storage temperature of 4.4 °C. Following model development, it was applied to determine the optimum storage life. Optimum storage condition was a storage temperature of 7.6 °C for approximately 20 d, resulting in less than 5 % of the stored fruits lost due to unacceptable quality based on predictions for WL, DC and CI.

In order to investigate the effects of different storage temperatures on the storage quality and enzyme activities of Fritillaria thunbergii Miq from the soil, which were stored at 0, 5, 10 and 20 ℃ for 90 d. The changes in weight loss, sensory quality, color, hardness, total polysaccharides, alkaloids, malondialdehyde (MDA) contents, polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD) activities of Fritillaria thunbergii Miq were explored at different storage temperatures. The results showed that the weight loss rate of Fritillaria thunbergii Miq at 0 ℃ for 90 d was only 7.17%, which was significantly lower than that at 5, 10 and 20 ℃ (9.92%, 19.77% and 30.28%) (P

ABSTRACT: Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferring overall flavor formation have been reported extensively. However, little is known about the critical flavor compound of a specific sensory experience in terms of oxidized off-flavor perception. Therefore, the present study aimed to compare the variation in sensory qualities and volatile flavors in full-fat UHT milk (FFM) and low-fat UHT milk (LFM) samples under different natural storage conditions (0, 4, 18, 25, 30, or 37°C for 15 and 30 d) and determine the main component causing flavor deterioration in the FFM and LFM samples using sensory evaluation, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the Pearson correlation between the volatile flavor components and oxidative off-flavors was analyzed and validated by sensory reconstitution studies. Compared with the LFM samples, the FFM samples showed a higher degree of quality deterioration with increased storage temperature. Methyl ketones of odd carbon chains (i.e., 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and 2-pentadecanone) reached a maximum content in the FFM37 samples over 30 d storage. The combined results of the Pearson correlation and sensory recombination study indicated that 2-heptanone, 2-nonanone, and 2-undecanone conferred off-flavor perception. Overall, the present study results provide potential target components for detecting and developing high-quality dairy products and lay a foundation for specific sensory flavor compound exploration in the food industry.