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Peerzada R Hussain - One of the best experts on this subject based on the ideXlab platform.

  • gamma irradiation treatment of quince fruit cydonia oblonga mill effect on post harvest retention of Storage Quality and inhibition of fungal decay
    Journal of Radiation Research and Applied Sciences, 2019
    Co-Authors: Peerzada R Hussain, Sarver A Rather, Prashant P Suradkar, Omeera Ayob
    Abstract:

    ABSTRACTQuince fruits harvested at commercial maturity were evaluated for using the feasibility of gamma irradiation to maintain Storage Quality and extend shelf-life. Matured green quince fruits w...

  • potential of carboxymethyl cellulose coating and low dose gamma irradiation to maintain Storage Quality inhibit fungal growth and extend shelf life of cherry fruit
    Journal of Food Science and Technology-mysore, 2016
    Co-Authors: Peerzada R Hussain, Sarver A Rather, Prashant P Suradkar, S Parveen, M A Mir, F Shafi
    Abstract:

    Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation was tested for maintaining the Storage Quality, inhibiting fungal incidence and extending shelf-life of cherry fruit. Two commercial cherry varieties viz. Misri and Double after harvest at commercial maturity were coated with CMC at levels 0.5–1.0 % w/v and gamma irradiated at 1.2 kGy. The treated fruit including control was stored under ambient (temperature 25 ± 2 °C, RH 70 %) and refrigerated (temperature 3 ± 1 °C, RH 80 %) conditions for evaluation of various physico-chemical parameters. Fruits were evaluated after every 3 and 7 days under ambient and refrigerated conditions. CMC coating alone at levels 0.5 and 0.75 % w/v was not found effective with respect to mold growth inhibition under either of the two conditions. Individual treatment of CMC coating at 1.0 % w/v and 1.2 kGy irradiation proved helpful in delaying the onset of mold growth up to 5 and 8 days of ambient Storage. During post-refrigerated Storage at 25 ± 2 °C, RH 70 %, irradiation alone at 1.2 kGy gave further 4 days extension in shelf-life of cherry varieties following 28 days of refrigeration. All combinatory treatments of CMC coating and irradiation proved beneficial in maintaining the Storage Quality as well as delaying the decaying of cherry fruit during post-refrigerated Storage at 25 ± 2 °C, RH 70 % but, combination of CMC at 1.0 % w/v and 1.2 kGy irradiation was found significantly (p ≤ 0.05) superior to all other treatments in maintaining the Storage Quality and delaying the decaying of cherry fruit. The above combinatory treatment besides maintaining Storage Quality resulted in extension of 6 days in shelf life of cherry varieties during post-refrigerated Storage at 25 ± 2 °C, RH 80 % following 28 days of refrigeration. Above Combination treatment gave a maximum of 2.3 and 1.5 log reduction in yeast and mold count of cherry fruits after 9 and 28 days of ambient and refrigerated Storage, thereby ensuring consumer safety.

  • retention of Storage Quality and post refrigeration shelf life extension of plum prunus domestica l cv santa rosa using combination of carboxymethyl cellulose cmc coating and gamma irradiation
    Radiation Physics and Chemistry, 2015
    Co-Authors: Peerzada R Hussain, Prashant P Suradkar, Ali M Wani, Mohd A Dar
    Abstract:

    Abstract Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation was tested for maintaining the Storage Quality and extending shelf-life of plum. Matured green plums were CMC coated at levels 0.5–1.0% w/v and gamma irradiated at 1.5 kGy. The treated fruit including control was stored under ambient (temperature 25±2 °C, RH 70%) and refrigerated (temperature 3±1 °C, RH 80%) conditions. In fruits treated with individual treatments of 1.0% w/v CMC; 1.5 kGy irradiation and combination of 1.0% w/v CMC and 1.5 kGy irradiation, no decay was recorded up to 11, 17 and 21 days of ambient Storage. Irradiation alone at 1.5 kGy gave 8 days extension in shelf-life of plum compared to 5 days by 1.0% w/v CMC coating following 45 days of refrigeration. All combinatory treatments of CMC coating and irradiation proved beneficial in maintaining the Storage Quality as well as delaying the decaying of plum during post-refrigerated Storage at 25±2 °C, RH 70% but, combination of CMC at 1.0% w/v and 1.5 kGy irradiation was found significantly ( p ≤0.05) superior to all other treatments in maintaining the Storage Quality and delaying the decaying of plum. CMC coating of plums at 1.0% w/v followed by irradiation at 1.5 kGy resulted in chlorophyll retention of 19.4% after 16 days compared to 10% in control after 8 days of ambient Storage. Under refrigerated conditions, same treatment gave retention of 67.6% in chlorophyll compared to 10.6% in control after 35 days of Storage. The above combinatory treatment resulted in extension of 11 days in shelf-life of plum during post-refrigerated Storage at 25±2 °C, RH 70% following 45 days of refrigeration. Based on microbial analysis, irradiation alone at 1.5 kGy and in combination with 1.0% w/v CMC resulted in 2.0 and 1.8 log reduction in yeast and mold count of plum fruit after 20 and 35 days of ambient and refrigerated Storage, thereby ensuring consumer safety.

  • impact of radiation processing on Quality during Storage and post refrigeration decay of plum prunus domestica l cv santaroza
    Radiation Physics and Chemistry, 2013
    Co-Authors: Peerzada R Hussain, Mohd A Dar, Ali M Wani
    Abstract:

    Abstract Gamma irradiation treatment was tested for maintaining Storage Quality and extending the shelf life of plum fruit. Matured green plums were irradiated in the dose range of 0.2–1.5 kGy and stored under ambient (temperature 25±2 °C, RH 70%) and refrigerated (temperature 3±1 °C, RH 80%) conditions. Studies revealed that irradiation treatment significantly ( p ≤0.05) maintained the Storage Quality of plum fruit under ambient as well as refrigerated conditions. Positive correlations ( r= 0.88) existed between the irradiation doses and firmness retention under both the Storage conditions. In samples irradiated at 1.0 kGy, 1.2 kGy and 1.5 kGy, no microbial load was detected up to 8 and 12 days of ambient Storage. Dose range of 1.2–1.5 kGy significantly inhibited the decaying of plums up to 16 days of ambient Storage. Irradiation in combination with refrigeration prevented the decaying of plums up to 35 days as against the 12.5% decay in un-irradiated control samples. Irradiation dose of 1.2–1.5 kGy also gave an extension of 8 days during additional ambient Storage of the plums at 25±2 °C, RH 70% following 35 days of refrigeration.

  • effect of edible coating and gamma irradiation on inhibition of mould growth and Quality retention of strawberry during refrigerated Storage
    International Journal of Food Science and Technology, 2012
    Co-Authors: Peerzada R Hussain, Mohd A Dar, Ali M Wani
    Abstract:

    Summary The aim of this study was to investigate the effect of edible coating and gamma irradiation treatment on mould growth and Storage Quality of strawberry. Strawberry fruit after harvest were treated with 0.5–1.0% (w/v) carboxymethyl cellulose (CMC) coating followed by irradiation at 2.0 kGy and subsequent Storage under refrigerated conditions for 21 days. The investigations revealed that CMC coating alone at levels 0.5% and 0.75% w/v was not effective in delaying the decay and inhibiting the appearance of mould growth in strawberry fruit. Treatment of irradiation in combination with 1.0% w/v CMC coating was found significantly (P ≤ 0.05) effective compared with other treatments in maintaining the Quality and delaying the decay and appearance of the mould growth in strawberry up to 18 days of refrigerated Storage. Combinatory treatment of irradiation and coating can help to a greater extent in facilitating the marketing of the strawberry fruit to distant markets other than the local market, thereby benefiting growers and consumers.

Ali M Wani - One of the best experts on this subject based on the ideXlab platform.

  • retention of Storage Quality and post refrigeration shelf life extension of plum prunus domestica l cv santa rosa using combination of carboxymethyl cellulose cmc coating and gamma irradiation
    Radiation Physics and Chemistry, 2015
    Co-Authors: Peerzada R Hussain, Prashant P Suradkar, Ali M Wani, Mohd A Dar
    Abstract:

    Abstract Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation was tested for maintaining the Storage Quality and extending shelf-life of plum. Matured green plums were CMC coated at levels 0.5–1.0% w/v and gamma irradiated at 1.5 kGy. The treated fruit including control was stored under ambient (temperature 25±2 °C, RH 70%) and refrigerated (temperature 3±1 °C, RH 80%) conditions. In fruits treated with individual treatments of 1.0% w/v CMC; 1.5 kGy irradiation and combination of 1.0% w/v CMC and 1.5 kGy irradiation, no decay was recorded up to 11, 17 and 21 days of ambient Storage. Irradiation alone at 1.5 kGy gave 8 days extension in shelf-life of plum compared to 5 days by 1.0% w/v CMC coating following 45 days of refrigeration. All combinatory treatments of CMC coating and irradiation proved beneficial in maintaining the Storage Quality as well as delaying the decaying of plum during post-refrigerated Storage at 25±2 °C, RH 70% but, combination of CMC at 1.0% w/v and 1.5 kGy irradiation was found significantly ( p ≤0.05) superior to all other treatments in maintaining the Storage Quality and delaying the decaying of plum. CMC coating of plums at 1.0% w/v followed by irradiation at 1.5 kGy resulted in chlorophyll retention of 19.4% after 16 days compared to 10% in control after 8 days of ambient Storage. Under refrigerated conditions, same treatment gave retention of 67.6% in chlorophyll compared to 10.6% in control after 35 days of Storage. The above combinatory treatment resulted in extension of 11 days in shelf-life of plum during post-refrigerated Storage at 25±2 °C, RH 70% following 45 days of refrigeration. Based on microbial analysis, irradiation alone at 1.5 kGy and in combination with 1.0% w/v CMC resulted in 2.0 and 1.8 log reduction in yeast and mold count of plum fruit after 20 and 35 days of ambient and refrigerated Storage, thereby ensuring consumer safety.

  • impact of radiation processing on Quality during Storage and post refrigeration decay of plum prunus domestica l cv santaroza
    Radiation Physics and Chemistry, 2013
    Co-Authors: Peerzada R Hussain, Mohd A Dar, Ali M Wani
    Abstract:

    Abstract Gamma irradiation treatment was tested for maintaining Storage Quality and extending the shelf life of plum fruit. Matured green plums were irradiated in the dose range of 0.2–1.5 kGy and stored under ambient (temperature 25±2 °C, RH 70%) and refrigerated (temperature 3±1 °C, RH 80%) conditions. Studies revealed that irradiation treatment significantly ( p ≤0.05) maintained the Storage Quality of plum fruit under ambient as well as refrigerated conditions. Positive correlations ( r= 0.88) existed between the irradiation doses and firmness retention under both the Storage conditions. In samples irradiated at 1.0 kGy, 1.2 kGy and 1.5 kGy, no microbial load was detected up to 8 and 12 days of ambient Storage. Dose range of 1.2–1.5 kGy significantly inhibited the decaying of plums up to 16 days of ambient Storage. Irradiation in combination with refrigeration prevented the decaying of plums up to 35 days as against the 12.5% decay in un-irradiated control samples. Irradiation dose of 1.2–1.5 kGy also gave an extension of 8 days during additional ambient Storage of the plums at 25±2 °C, RH 70% following 35 days of refrigeration.

  • effect of edible coating and gamma irradiation on inhibition of mould growth and Quality retention of strawberry during refrigerated Storage
    International Journal of Food Science and Technology, 2012
    Co-Authors: Peerzada R Hussain, Mohd A Dar, Ali M Wani
    Abstract:

    Summary The aim of this study was to investigate the effect of edible coating and gamma irradiation treatment on mould growth and Storage Quality of strawberry. Strawberry fruit after harvest were treated with 0.5–1.0% (w/v) carboxymethyl cellulose (CMC) coating followed by irradiation at 2.0 kGy and subsequent Storage under refrigerated conditions for 21 days. The investigations revealed that CMC coating alone at levels 0.5% and 0.75% w/v was not effective in delaying the decay and inhibiting the appearance of mould growth in strawberry fruit. Treatment of irradiation in combination with 1.0% w/v CMC coating was found significantly (P ≤ 0.05) effective compared with other treatments in maintaining the Quality and delaying the decay and appearance of the mould growth in strawberry up to 18 days of refrigerated Storage. Combinatory treatment of irradiation and coating can help to a greater extent in facilitating the marketing of the strawberry fruit to distant markets other than the local market, thereby benefiting growers and consumers.

Junli Zhu - One of the best experts on this subject based on the ideXlab platform.

  • the use of rosemary extract in combination with nisin to extend the shelf life of pompano trachinotus ovatus fillet during chilled Storage
    Food Control, 2014
    Co-Authors: Mengsha Gao, Lifang Feng, Tianjia Jiang, Junli Zhu, Dongxia Yuan
    Abstract:

    The effects of rosemary extract (RE) combined with nisin (N) on the Quality of pompano (Trachinotus ovatus) were assessed throughout 15 days of Storage at 4 +/- 1 degrees C. Physicochemical (peroxide value, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, pH, K value, texture, and color), sensory, and bacteriological characteristics of fish fillet were all periodically analyzed. RE + N treatment effectively improved physicochemical Quality parameters and the sensory, and reduced microbial growth as compared with either treatment of RE or N alone or the control, which resulted in a significant extension in the shelf life of pompano fillet. Therefore, rosemary extract combined with nisin treatment may be a promising method of maintaining the Storage Quality and extending shelf life of pompano fillet during chilled Storage. (C) 2013 Elsevier Ltd. All rights reserved.

  • coating effects of tea polyphenol and rosemary extract combined with chitosan on the Storage Quality of large yellow croaker pseudosciaena crocea
    Food Control, 2012
    Co-Authors: Xuguang Zhang, Junli Zhu
    Abstract:

    Abstract The coating effects of tea polyphenol (TP) and rosemary extract (R) combined with chitosan (Ch) respectively on the Quality of large yellow croaker (Pseudosciaena crocea) during refrigerated Storage at (4 ± 1 °C) were evaluated. A solution of TP (0.2%, w/v) and R (0.2%, w/v) was used for dip pretreatment, and Ch (1.5%, w/v) was used for the coating. Microbiological (total viable count), physicochemical (pH, TVB-N, K value, PV, TBARS), and sensory attributes were periodically assessed over 20 days. The results indicated that the two dip pretreatments combined with chitosan coating could more effectively maintain the good Quality and could extend the shelf life by 8–10 days compared with the control group during the refrigerated Storage.

B D Sharma - One of the best experts on this subject based on the ideXlab platform.

  • effect of aerobic packaging on Storage Quality of functional restructured spent hen meat slices at refrigeration temperature
    Nutrition & Food Science, 2017
    Co-Authors: Swati Gupta, B D Sharma
    Abstract:

    Purpose The aim of this work was to study the effect of aerobic packaging on Storage Quality of functional restructured spent hen meat slices (FRSHMS) at refrigerated temperature (4 ± 1°C). Design/methodology/approach FRSHMS were prepared by replacing the lean meat with different binders and extenders in pre-standardized restructured spent hen meat slices formulation. The slices of control and FRSHMS were aerobically packaged in LDPE and analyzed for physicochemical, microbiological and sensory Quality. Findings The pH of FRSHMS was significantly higher (p = 0.03) than control on 0 and 7th day. Thiobarbituric acid (TBA) values of both control and FRSHMS increased significantly on 21st day of Storage as compared to 0 day. TBA value of FRSHMS was significantly lower (p = 0.04) as compared to that of control on 21st day. Psychrophils were detected on 14th day of Storage and thereafter increased significantly (p = 0.00) in both control and FRSHMS. Coliforms were detected only on 21st day of Storage in both control and FRSHMS. The sensory attributes of control, and FRSHMS were affected from 14th day onwards, but the products remained quite acceptable with sensory rating between good to very good up to 21 days during refrigerated Storage. Research limitations/implications The trials can be further carried in modified atmospheric packaging to evaluate Storage stability of developed restructured spent hen meat slices. Originality/value The paper has demonstrated that the FRSHMS could be stored safely in aerobic packaging for 21 days at refrigeration temperature.

  • Storage Quality and Shelf Life of Functional Restructured Spent Hen Meat Blocks in Vacuum Packaging at Refrigerated Storage (4 ± 1 °C)
    Agricultural Research, 2016
    Co-Authors: Swati Gupta, B D Sharma
    Abstract:

    The present study was conducted to study the Storage Quality of vacuum-packaged functional restructured spent hen meat blocks at refrigeration temperature. Slices of control and functional restructured spent hen meat block (FRSHMB) were vacuum-packaged and analysed at regular interval of 15 days at refrigerated temperature (4 ± 1 °C). The pH of control as well as FRSHMB decreased significantly from 30th day of Storage. The pH of FRSHMB was significantly lower as compared to the control on the 45th and 60th day of Storage. The TBA values of FRSHMB were significantly lower as compared to the control on the 30th, 45th and 60th day of Storage. There was a significant increase in standard plate count of both control and FRSHMB with increase in the Storage period. Psychrophils were observed on 15th day of Storage, whereas anaerobes were detected on 30th day of Storage and thereafter increased significantly at each successive Storage interval in both control and FRSHMB. Sensory Quality of control and FRSHMB was affected from 30th day onwards. All the sensory attributes rated between good to very good up to 45 days of Storage. Products became unacceptable due to off flavour and higher microbial load than the permissible limit on the 60th day of Storage. The study revealed that functional restructured spent hen meat blocks could be stored safely in vacuum packaging for 45 days at refrigeration temperature (4 ± 1 °C).

F Shafi - One of the best experts on this subject based on the ideXlab platform.

  • potential of carboxymethyl cellulose coating and low dose gamma irradiation to maintain Storage Quality inhibit fungal growth and extend shelf life of cherry fruit
    Journal of Food Science and Technology-mysore, 2016
    Co-Authors: Peerzada R Hussain, Sarver A Rather, Prashant P Suradkar, S Parveen, M A Mir, F Shafi
    Abstract:

    Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation was tested for maintaining the Storage Quality, inhibiting fungal incidence and extending shelf-life of cherry fruit. Two commercial cherry varieties viz. Misri and Double after harvest at commercial maturity were coated with CMC at levels 0.5–1.0 % w/v and gamma irradiated at 1.2 kGy. The treated fruit including control was stored under ambient (temperature 25 ± 2 °C, RH 70 %) and refrigerated (temperature 3 ± 1 °C, RH 80 %) conditions for evaluation of various physico-chemical parameters. Fruits were evaluated after every 3 and 7 days under ambient and refrigerated conditions. CMC coating alone at levels 0.5 and 0.75 % w/v was not found effective with respect to mold growth inhibition under either of the two conditions. Individual treatment of CMC coating at 1.0 % w/v and 1.2 kGy irradiation proved helpful in delaying the onset of mold growth up to 5 and 8 days of ambient Storage. During post-refrigerated Storage at 25 ± 2 °C, RH 70 %, irradiation alone at 1.2 kGy gave further 4 days extension in shelf-life of cherry varieties following 28 days of refrigeration. All combinatory treatments of CMC coating and irradiation proved beneficial in maintaining the Storage Quality as well as delaying the decaying of cherry fruit during post-refrigerated Storage at 25 ± 2 °C, RH 70 % but, combination of CMC at 1.0 % w/v and 1.2 kGy irradiation was found significantly (p ≤ 0.05) superior to all other treatments in maintaining the Storage Quality and delaying the decaying of cherry fruit. The above combinatory treatment besides maintaining Storage Quality resulted in extension of 6 days in shelf life of cherry varieties during post-refrigerated Storage at 25 ± 2 °C, RH 80 % following 28 days of refrigeration. Above Combination treatment gave a maximum of 2.3 and 1.5 log reduction in yeast and mold count of cherry fruits after 9 and 28 days of ambient and refrigerated Storage, thereby ensuring consumer safety.