The object of this search was the setting up of study of
sterilized milk munofactore in Syria, and definition of causes to
drop of quality and decrease of shelf-life. As will as study of
factors affecting the shelf-life of sterilized milk and possibility of
using of the new techniques in extension of sterilized milk's
shelf-life for increment of the economic yield and the
competition in the markets.
This research carried out to estimate the importance of use of 1-MCP in increasing
shelf life of Japanese persimmon ,var (Hachiya) , and maintaining fruits quality. The fruits
were treated with different concentrations of 1-MCP (0.5-1-1.5) ppm soon
ly after harvest
at 20Cᵒ during 24 h, then stored for 6 months at controlled conditions (2Cᵒ and 85% of
relative humidity). The samples were taken periodically (every month) to study the
changes in fruits composition during storage period.
The results showed that treatment with 1-MCP keeps fruits at higher degree of
firmness compared to the control, and decreased the loss in weight at storage period.The
treatment with 1-MCP decreased as well the changes in the fruits composition of Vitamine
c, total acidity (TA) compared to the control.
These results indicate that treatment with 1-MCP is effective in increasing shelf-life
of Japanese persimmon fruits var (Hachiya).
Croissant is a light, sponge texture, flaky, crescent shaped
breakfast roll made from white yeast-raised dough interleaved
with butter in the same way as puff pastry. Factors studied
included a combination of different levels of weak acid salts
p
reservatives (potassium sorbate, calcium propionate, and
sodium benzoate; 0–0.3%). Samples storage for 4 months, pH,
water content, water activity, texture and fungi account were
measured in different times.
This study was conducted in order to prolong the period of validity of
yoghurt by adding probiotics consisted of Lactobacillus acidophilus LA-5 and
Bifidobacterium animalis subsp lactis (Bb12) to milk allocated to yoghurt
industry and studied the
microbial, chemical and sensory characteristics of
yoghurt during storage periods for 0, 7،,14, 21, 28, 35 and 42 days at 4 ± 1 °C
and 10 ± 1 °C. The results of microbial characteristics showed that the vital
force of the first starter lasted for 7 days in the control samples while lasted for
35 days for the sample containing Lactobacillus acidophilus LA-5 or
Bifidobacterium animalis subsp lactis (Bb12) when stored at 4 ± 1°C. Adding
probiotics did not affect the taste, smell and pH of the yoghurt without change
in the property values during storage periods. It was also found that the shelf –
life of control samples can be prolonged and consumed safely up to 7 days of
storage while it was prolonged for 35 days in yoghurt samples containing
probiotics.
This study was conducted in order to prolong the period of validity of
yoghurt by adding 5, 10 and 15 g/1 of carrot juice liter during the storage
period of 35 days at 4±°C and 10±1 °C and determine some of the microbial،
chemical and sensory char
acteristics of yoghurt after 1, 7, 14, 21, 28 and 35
days of storage. The results indicated that the vital force had lasted for 7 days
in control samples and 28 days and 35 for samples containing 5, 10 g or 15 g
carrot juice, respectively when stored at 4±1 °C. No significant differences were
observed when samples stored at 10±1 °C. The results also indicated that the
sensory properties of yoghurt containing 5g of the carrot juice were more
favorably than those containing higher proportions due to the absence of taste
and color of carrot juice in the samples. it was also shown the addition of carrot
juice did not affect the pH levels and sensory property values during storage.
Furthermore، shelf-life did not exceed more than 7 days in control samples
while it lasted up to 35 days in yoghurt samples containing carrot juice.
The effect of 1-MCP, CaCl2 and CaCl2 + 1-MCP treatments on the
respiration and ethylene production of ‘Cox’s Orange Pippin’ apples was
investigated. Treatments were applied at harvest and apples stored under air
storage (3°C or 10°C) for 0, 2, 4,
6, 8 and 10 weeks. At storage removal apples
were held at 20°C for 7 days shelf-life and respiration and ethylene production
measured. The CO2 rate in the CaCl2 and CaCl2 + 1-MCP treatments was
significantly lower than either the CaCl2 treatment or untreated control. The
CO2 rate reduced steadily during shelf-life especially for the 3°C stored fruit. A
significant effect of storage temperature on the CO2 rate during shelf-life could
not be determined. Application of 1-MCP or CaCl2+1-MCP decreased
significantly ethylene production during shelf-life at all storage periods.
The effect of different harvesting dates on the quality and storage ability
was studied for fruit of Coscia pear cultivar, which planted in the area of Daher
Aljabal- Sweida during two successive seasons 2007-2008. Fruit were harvested
in three di
fferent dates by week time intervals and stored for seven months at
(0-1 Cº and 90-95 % RH) in the storage units of apples and vine research
department. The effect of harvesting dates of fruit on the physical and chemical
properties was determined during period of 7 months in cold storage, by month
time intervals. The second date of harvest affected by decreasing weight loss
percentage, decay percentage, titratable acidity T. A, starch content and
firmness, in addition to that total soluble Solids T. S. S, number of acidity PH,
storage ability and shelf life were increased compared to the harvested fruit in
the different dates.
