Effect of hexanal and boric acid on shelf life of jasmine (Jasminum sambac Ait. cv. Gundumalli) flowerMaruthamuthuchandran RM JawaharlalN NatarajanS EaswaranAkiNik Publications
enhance the shelf life of jasmine flower {Jasminum sarnbac) using different packaging materials such as polyethylene (PE), polypropylene (PP), and high density polyethylene (HDPE) of 200 gauge micron thicknesswith no ventilation, Pre-treatment of 4% boric acid for jasmine flowers was selected. ...
Our results support the use of calcium chloride and boric acid as apromising fertilizer for improving the overall characteristics of apple cv. 'Red Delicious'.Ayoub Bhat Zahidhttps://ror.org/04n3n6d60grid.444476.10000 0004 1774 5009Division of Fruit ScienceSher-e-Kashmir University of Agricultural...
The PC in combination with TSG influenced development of 'Mucore' category fungus resulting in rapid degradation, this is addressed by additives namely 'Boric Acid' and 'Turmeric Powder'. Poor performance observed in terms of moisture behaviour hampering the sustainability ...
An increase in green life (8.22 days) and yellow life (3.93 days) of fruits by potassium application, enhancing the storage and shelf-life of the fruits. Pulp TSS was positively correlated with total sugars (0.938**), TSS: acid ratio (0.981**), shelf-life (0.955**), fruit firmness (...
The addition of bioprotective cultures avoided bloating spoilage and improved the sensory parameters of the burgers. The shelf life of the fish burgers supplemented with starter cultures could be extended up to 12 days. Keywords: burgers; sea bass and sea bream meat; shelf life; bioprotection; ...
date fruit seeds;block-type processed cheeses;microstructure properties;texture properties;sensory properties;shelf life;byproduct;fortified fiber;substitution;food waste 4. Conclusions In this study, we present evidence that DFS is a rich source of fiber and that it can be useful in block-type proc...
(TBC), Total Volatile Basic Nitrogen (TVBN), and Thio Barbituric Acid (TBA), as well as indicator sensitivity to change in addition to the deterioration in beef quality. This study assessed the freshness of beef packaged in smart packaging based on the indicator’s shelf life and color ...
Until now, oleic acid has also been used in chitosan-based coatings for reducing quality loss and prolonging the shelf-life of fruits [13,27]; however, no attention has been paid to the investigation of its application in the preservation of fresh meat. Thus, the main objective of this ...
even though the shelf-life of the VP and MAP fish was similar at about 12 days. The second phase of the work was to evaluate the shelf-life of both VP fish stored at 6 ± 2 °C, which simulates the normal abuse temperature of supermarkets or consumer fridges. Data confirmed the previ...