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Journal of Renewable Materials 2021年第5期9卷 1031-1043页

作者： Hui Zhan Zhaohui Niu Lixia Yu Maobiao Li Changming Wang Shuguang Wang Southwest Forestry University Kunming650224China APFNet Kunming Training Center Kunming650224China

The durability of bamboo based on its chemical and mechanical properties is a crucial consideration for the wood-based industry due to its vulnerability to insects and *** investigated the dynamic changes of chemical and mechanical properties of Phyllostachys edulis under air-dry and water storage conditions for 3,6 and 12 months *** chemical properties of *** bamboo culms varied with culm age but insignificantly with culm *** mechanical properties of *** culms showed an increasing trend with culm *** storage condition decreased the ash,SiO2 and lignin content,but increased the ethanol-benzene *** also created an anaerobic environment for bamboo culms in which only anaerobic respiration was possible contributing to reducing the content of soluble sugar and starch,thereby beneficial for decreasing the damage from insects and ***,the water storage conditions could maintain culm mechanical performance ***,the indigenous practice of local people to store bamboo culms in ponds has good science behind it and water storage practices of bamboo culms was recommended.

关键词： Phyllostachys edulis chemical properties mechanical properties storage conditions

The Influence of storage conditions on the Microbial Quality of Daucus carots(Carrots)and Capsicum annuum(Green Pepper)

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NASS Journal of Agricultural Sciences 2022年第2期4卷 36-43页

作者： Omorodion Nnenna Jennifer.P Oge Lilian Department of Microbiology University of Port HarcourtP.M.B 5323Port HarcourtRivers StateNigeria

The influence of different storage conditions on the microbial quality carrot(Daucus carots)and green pepper(Capsicum annuum)was determined using standard microbiological method from day zero to day *** bacteria count for carrot stored at room temperature ranged from Log10Cfu/g3.22 to 7.45 and for carrot stored at refrigeration temperature ranged from Log10 Cfu/g *** bacteria count for green pepper stored at room temperature ranged from Log10Cfu/g 4.22 to 7.45 and for green pepper stored at room temperature ranged from 1.12 to 4.14 for refrigeration *** isolated includes ***(4%),Bacillus sp.(8%),Pseudomonas(16%),Proteus vulgaris(4%),Staphylococcus sp.(28%),Klebsiella(8%),Salmonella(12%),Micrococcus sp.(12%)and Acinetobacter(8%).Fungal count for carrot at room temperature ranged from Log102.22 to 2.54 Cfu/g and 2.01 to 2.34 Cfu/g for refrigeration *** count for green pepper at room temperature ranged from Log10 Cfu/g 3.02 to and 7.45,Log101.81 Cfu/g to 3.34 for refrigeration *** isolated includes Penicillium(33.3%),Aspergillus(53.3%),and Candida(13.4%).Proximate composition indicates that moisture,ash,carbohydrates,lipid and fibre are lower at room temperature compared to refrigeration *** and storage duration have been said to affect the content of fruits and vegetables,therefore constant temperature and appropriate storage condition should be maintained.

关键词： storage conditions Microbial quality Proximate composition Carrot and green pepper

Evaluation of Selected Quality Degradation Indices for Palestinian Extra Virgin Olive Oil Bottled in Different Packaging Materials upon storage under Different Lighting conditions

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Journal of Food Science and Engineering 2013年第5期3卷 267-283页

作者： Ibrahim Abdullah Afaneh Jehad Abbadi Ziad Ayyad Wadie Sultan Khalid Kanan Department of Food Technology College of Science and Technology Al-Quds University Abu Dies P.O. Box 20002 Jerusalem Palestine Department of Biology College of Science and Technology Al-Quds University Abu Dies P.O. Box 20002 Jerusalem Palestine Department of Chemistry and Chemical Technology College of Science and Technology Al-Quds University Abu Dies P.O. Box 20002 Jerusalem Palestine

The effect of packaging materials and lighting conditions on quality of extra virgin olive oil （EVOO） was investigated during six months. The results highlighted an influence of light and type of packaging material on EVOO-quality with storage time. At shelf, all packages maintained EVOO at the end of storage in terms of acidity, peroxide value, K232, while K270 exceeded limit of EVOO in glass and PET-stored oil. Loss of phenols was the highest in glass-stored oil and the lowest in high-density polyethylene （HDPE）-stored oil. In terms of sensory evaluation, glass-stored oil lost EVOO grade after three months and its edible compliance after six months, while HDPE-stored oil maintained EVOO grade 90 days and was virgin after six months. In extended lighting, acidity, peroxide value and K232 did not exceed EVOO grade, while K270 exceeded EVOO grade after 30 days in glass and polyethylene terephthalate （PET）-stored oil and after 90 days in HDPE. The loss of phenols was the largest in glass and smallest in HDPE-stored oil. Glass stored-oil lost organoleptic edible compliance before 90 days, while that in PET was virgin at 90 days and that in HDPE maintained EVOO quality 90 days. At the end of experiment, oils in all packages were not edible. In dark, all packages maintained oil in EVOO quality in terms of all indices. The loss of phenols was marginal but was the least in glass and the highest in HDPE. It was concluded that HDPE bottles conserve stored olive oil at shelf or illumination better than PET or glass, while in dark, glass was superior over plastic.

关键词： Acidity oil oxidation olive oil stability indicators storage conditions

Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage

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Food Science and Human Wellness 2023年第4期12卷 1279-1286页

作者： Ruixue Ding Shanshan Yang Lijuan Geng Yumeng Liu Baoping He Liyun Liu Xiqing Yue Rina Wu Junrui Wu Liaoning Engineering Research Center of Food Fermentation Technology Shenyang Key Laboratory of Microbial Fermentation Technology InnovationCollege of Food ScienceShenyang Agricultural UniversityShenyang 110866China Shenyang Institute for Food and Drug Control Shenyang 110122China Inner Mongolia Yili Industrial Group Co. Ltd.Hohhot 010080China China Mengniu Dairy Co. Ltd.Hohhot 010000China

Pasteurized milk contains complex microbial communities affected by sterilization and storage *** complex microflora may be the possible reason that pasteurized dairy products are highly prone to *** this study,packaged pasteurized milk products collected from dairy processing factories in China were stored at 0,4,10,15,and 25℃ for 0−15 days and subjected to microbial identification using high-throughput ***,6 phyla and 44 genera were identified as the dominant ***,the changes in nutritional composition of the pasteurized milk,including in 16 free amino acids,7 taste values,and 8 chemical constituents,were analyzed using principal component and multi-factor *** Pearson correlation analysis identified Pseudomonas,Aeromonas,Paenibacillus,and Serratia genera as the core functional microbiota that significantly affects the nutritional composition of pasteurized ***,the results provide a comprehensive understanding of the safety and shelf-life of stored pasteurized milk.

关键词： Pasteurized milk storage conditions Microbiota High-throughput sequencing(HTS)

Antifungal effects of Ocimum Kilimandscharicum oil on Aspergillus flavus Infecting Maize after Harvest

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Studies in Fungi 2021年第1期6卷 288-298页

作者： Kaguchia SM Birgen JK Lang’at-Thoruwa C Akwa TE Department of Plant Sciences Kenyatta UniversityNairobiKenya Department of Chemistry Kenyatta UniversityNairobiKenya Department of Biochemistry Microbiology and Biotechnology Kenyatta UniversityNairobiKenya

Maize is consumed throughout the year in *** facilities of Maize vary with the economic status of the *** resource producers are likely to have unsuitable storage facilities whose conditions may predispose stored maize to post-harvest fungal *** most frequently encountered fungus in stored maize is Aspergillus flavus which produces aflatoxins that causes teratogenic,carcinogenic,mutagenic and hepatotoxic *** are used to control post-harvest fungi,but these have health *** an alternative safe method is the use of plant-based products which have anti-fungal *** study was therefore designed to evaluate growth inhibitory effects of Ocimum kilimandscharicum oil on Aspergillus *** leaves were collected from the plants growing naturally in Ruiru in Kiambu County,and the leaves were air dried in a shed,and oil was extracted through hydro-distillation.A total of 80 kg of threshed stored maize collected from randomly selected farms in Murang’a County were used to isolate Aspergillus *** growth experiments were done on PDA amended with different concentrations of the ***(p<0.001)inhibition of fungal radial growth occurred at oil concentration of 3.33 ul/***,concentrations above 6.67ul/ml totally inhibited the growth of the ***,significantly(p<0.001)large zones of inhibition were observed in the highest concentration of 400 ul/*** the results,it can be concluded that *** oil acts against Aspergillus flavus and is a potential source for developing an antifungal *** is recommended that the efficacy of this oil needs to be tested on other post-harvest fungi.

关键词： Aflatoxins Kenya Mycelia inhibition post harvest fungi storage conditions

Pre-harvest Treatment of Zn ＆ B Affects the Fruit Quality and Storability of Sweet Orange

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Journal of Agricultural Science and Technology(B) 2012年第12期2卷 1224-1233页

作者： Muhammad Sajid Abdur-Rab Ibadullah Jan IhsanulHaq Syed Tanveer Shah Amj ad Iqbal Muhammad Zamin Muhammad Shakur Department of Horticulture Agricultural University Peshawar 25000 Pakistan Science and Adviee for Scottish Agriculture Edinburgh EH1 2 9F J UK Department of Plant Protection Agricultural University Peshawar 25000 Pakistan

Physico-chemical composition of sweet orange （Citrus sinensis L.） cv. blood red was determined in relation to different storage conditions and micronutrients application at department of horticulture, Agricultural University Peshawar, Pakistan during 2006-2007 and 2007-2008. The post-harvest quality of sweet orange was evaluated for 60 days storage with 20 days intervals. Fruit were harvested after the foliar application of zinc and boron in two consecutive seasons. The harvested fruits were stored at an ambient temperature （ATS） of 25 ＋ 2 ℃ and at low temperature storage （LTS） of 15 ± 2 ℃ with 60%-70% relative humidity （RH） for 60 days. Sweet oranges stored at LTS maintained better fruit quality than ATS. The foliar application of zinc and boron significantly enhanced fruit juice content, total soluble solids （TSS）, ascorbic acid （AA） and non-reducing sugar （NRS） of fruit. However, fruit juice content, TSS and AA were observed significantly higher, when the fruit was treated with high zinc （1%） and low boron （0.02%）. The percent of weight loss, disease incidence, TSS and reducing sugar （RS） increased with increasing the storage durations. A reduction was noted in fruit juice, AA and NRS with increasing the storage durations.

关键词： Zinc boron storage conditions fruit quality ascorbic acid total soluble solids sweet orange.