To achieve the continuous maintainence of optimum quality state of flue- cured tobacco laminas and the effective regulation and control on alcoholization time for controlled atmosphere storage （CAS） method in the pr...To achieve the continuous maintainence of optimum quality state of flue- cured tobacco laminas and the effective regulation and control on alcoholization time for controlled atmosphere storage （CAS） method in the process of storage, the lam- ina samples of natural alcoholization for 1 year were selected. Comparable analysis on the appearance quality, chemical components and sensory quality of flue-cured tobacco laminas in the process of alcoholization was carried out by using the meth- ods of CAS and natural alcoholization. The results showed that appearance and color through the treatment of natural alcoholization were deep, browning and ac- companied by the phenomenon of oil, while color scale of flue-cured tobacco lami- nas through the treatment of CAS was uniform, fullness was better, and these two methods were close or identical after opening for 3 months. The contents of total sugar and reducing sugar during the process of alcoholization were also gradually decreased, but the ratio of reducing sugar to total sugar of laminas via CAS was higher than that of the natural alcoholization treatment. Compared with the natural alcoholization,the descending trends of total nitrogen and nicotine contents during CAS were gentler, the ratio via CAS was closer to 1, and the coordination of chemical components was more superior. During the period of alcoholization for 6 to 12 months, sensory quality of laminas via the natural alcoholization treatment was more superior than that of CAS treatment. However, after 18 months of alcoholiza- tion, sensory quality of laminas via the CAS treatment was more superior than that of the natural alcoholization treatment, and the CAS treatment could improve opti- mum sensory quality by 0.5 to 1.5 scores. Additionally, the CAS treatment could prolong the time of optimum alcoholization quality for 6 months, compared with the treatment of natural alcoholization. The CAS method could influence the alcohoJiza- tion quality of flue-cured tobacco laminas and prolong the retention period of opti- mum quality status for flue-cured tobacco laminas by regulating the environmental aas composition, thereby realizin.q quality control of flue-cured tobacco laminas.展开更多
Barhi dates at Khalal maturity stage are well-known with their pleasant taste,crispy texture,and bright yellow color.It is necessary to extend the duration of Barhi Khalal stage which is too short for effective market...Barhi dates at Khalal maturity stage are well-known with their pleasant taste,crispy texture,and bright yellow color.It is necessary to extend the duration of Barhi Khalal stage which is too short for effective marketing.This study aimed to inspect the effects of Gibberellic Acid(GA_(3))and Salicylic Acid(SA)postharvest treatments on retaining the high quality of Khalal Barhi fruits during controlled atmosphere storage.Fresh samples of Barhi fruits at Khalal stage harvested at three different ripening levels were dipped after harvesting in GA3(150 ppm)or SA(2.0 mmol/L)and subsequently stored in controlled atmosphere(0°С,5%O_(2),5%CO_(2),80%±5%RH).The results revealed that the GA_(3) and SA treatments reduced the percentage of weight loss and decay in the fruits,while the total soluble solids increased.Moreover,GA_(3) and SA treatments were significantly efficient in limiting the changes in fruit color and texture of Barhi dates compared to the control.Sensorial results support the experimental data and disclosed that the GA_(3)(150 ppm)treatment in the controlled atmosphere(CA)storage was better in conserving the quality of Barhi at the Khalal maturity stage and delaying ripening process.展开更多
Barhi is a high-quality date cultivar,typically harvested and consumed fresh at the Khalal maturity stage when the fruits are crispy and sweet with bright yellow color.The shelf-life of the Khalal stage(2-3 weeks)is v...Barhi is a high-quality date cultivar,typically harvested and consumed fresh at the Khalal maturity stage when the fruits are crispy and sweet with bright yellow color.The shelf-life of the Khalal stage(2-3 weeks)is very short for effective marketing.This study aimed at investigating the role of calcium chloride(CaCl2)and salicylic acid(SA)as pre-storage treatments in preserving the color and texture of the fruit during both cold and controlled atmosphere(CA)storage systems.Fresh-harvested Barhi fruits at the Khalal stage were treated with CaCl2(2%)or SA(2.0 mM),and then stored in cold and CA systems.The weight loss and decay percentages in the treated samples decreased,whereas the total soluble solids of the treated samples increased compared with those of the untreated ones.The best treatment in limiting changes in the color and texture of the fruits was CaCl2 treatment during CA storage.展开更多
文摘To achieve the continuous maintainence of optimum quality state of flue- cured tobacco laminas and the effective regulation and control on alcoholization time for controlled atmosphere storage （CAS） method in the process of storage, the lam- ina samples of natural alcoholization for 1 year were selected. Comparable analysis on the appearance quality, chemical components and sensory quality of flue-cured tobacco laminas in the process of alcoholization was carried out by using the meth- ods of CAS and natural alcoholization. The results showed that appearance and color through the treatment of natural alcoholization were deep, browning and ac- companied by the phenomenon of oil, while color scale of flue-cured tobacco lami- nas through the treatment of CAS was uniform, fullness was better, and these two methods were close or identical after opening for 3 months. The contents of total sugar and reducing sugar during the process of alcoholization were also gradually decreased, but the ratio of reducing sugar to total sugar of laminas via CAS was higher than that of the natural alcoholization treatment. Compared with the natural alcoholization,the descending trends of total nitrogen and nicotine contents during CAS were gentler, the ratio via CAS was closer to 1, and the coordination of chemical components was more superior. During the period of alcoholization for 6 to 12 months, sensory quality of laminas via the natural alcoholization treatment was more superior than that of CAS treatment. However, after 18 months of alcoholiza- tion, sensory quality of laminas via the CAS treatment was more superior than that of the natural alcoholization treatment, and the CAS treatment could improve opti- mum sensory quality by 0.5 to 1.5 scores. Additionally, the CAS treatment could prolong the time of optimum alcoholization quality for 6 months, compared with the treatment of natural alcoholization. The CAS method could influence the alcohoJiza- tion quality of flue-cured tobacco laminas and prolong the retention period of opti- mum quality status for flue-cured tobacco laminas by regulating the environmental aas composition, thereby realizin.q quality control of flue-cured tobacco laminas.
文摘Barhi dates at Khalal maturity stage are well-known with their pleasant taste,crispy texture,and bright yellow color.It is necessary to extend the duration of Barhi Khalal stage which is too short for effective marketing.This study aimed to inspect the effects of Gibberellic Acid(GA_(3))and Salicylic Acid(SA)postharvest treatments on retaining the high quality of Khalal Barhi fruits during controlled atmosphere storage.Fresh samples of Barhi fruits at Khalal stage harvested at three different ripening levels were dipped after harvesting in GA3(150 ppm)or SA(2.0 mmol/L)and subsequently stored in controlled atmosphere(0°С,5%O_(2),5%CO_(2),80%±5%RH).The results revealed that the GA_(3) and SA treatments reduced the percentage of weight loss and decay in the fruits,while the total soluble solids increased.Moreover,GA_(3) and SA treatments were significantly efficient in limiting the changes in fruit color and texture of Barhi dates compared to the control.Sensorial results support the experimental data and disclosed that the GA_(3)(150 ppm)treatment in the controlled atmosphere(CA)storage was better in conserving the quality of Barhi at the Khalal maturity stage and delaying ripening process.
文摘Barhi is a high-quality date cultivar,typically harvested and consumed fresh at the Khalal maturity stage when the fruits are crispy and sweet with bright yellow color.The shelf-life of the Khalal stage(2-3 weeks)is very short for effective marketing.This study aimed at investigating the role of calcium chloride(CaCl2)and salicylic acid(SA)as pre-storage treatments in preserving the color and texture of the fruit during both cold and controlled atmosphere(CA)storage systems.Fresh-harvested Barhi fruits at the Khalal stage were treated with CaCl2(2%)or SA(2.0 mM),and then stored in cold and CA systems.The weight loss and decay percentages in the treated samples decreased,whereas the total soluble solids of the treated samples increased compared with those of the untreated ones.The best treatment in limiting changes in the color and texture of the fruits was CaCl2 treatment during CA storage.
