ABSTRACT
Cold storage is expensive for smallholder farmers and seed processors in developing countries. Smallholder farmers continue to resort to traditional storage methods such as polypropylene (PP) bags for maize grain storage. They often dose the grains with chemicals to preserve them. However, hermetic bags have proven to provide superior protection to grains during storage without chemical treatment. With the advent of the COVID-19 virus which distorted many food systems across continents, stakeholders in the grain industry need to adopt better systems to reduce post-harvest food loss and improve food security. In this study, maize grain quality, nutritional content and viability were compared under three storage methods (PP bags with Phostoxin treatment, cold storage, and hermetic bag) over a storage period of four months. The results showed that the hermetic bag maintained the moisture content (MC) of the stored grains with 0.40% variations from the initial MC of 13% at the end of the storage period compared to 0.70% and 1.10% for grains stored under cold storage and in PP bags, respectively. Grain damage after the 4th month of storage in the hermetic bag had only increased by 0.40% from an initial 13.3% before storage compared to an increase of 6% for cold storage, which was attributed to unstable power during the storage period, and 4.30% for grains stored in the PP bag. Carbon dioxide concentration in the hermetic bag was maintained at about 11% throughout the storage period indicating low microbial activity. The hermetic bag technology was identified as the best option for quality preservation during storage of maize grain over the other methods, and its adoption by smallholder farmers in Ghana should be considered.
ABSTRACT
During the COVID-19 pandemic, customer awareness for food quality and safety is distinctly higher. Fresh-cut fruits in Indonesia are traditionally distributed using wheelbarrows. The increasing consumption of fruit in Indonesia must be accompanied by awareness of healthy lifestyles and the shift of consumer behavior to online stores. The purpose of this study was to determine the effect of storage methods and packaging materials for fresh-cut melon on changes in physicochemical properties during the distribution process. Variation of packaging materials used were polypropylene, plastic wrap, and without packaging as control. The ice gel in cooled box delivery was used for storage method during distribution and compared to conventional methods (manual fruit carts). The physical parameters of melons fruit observed during distribution were weight loss, hardness level, pH value, and total soluble solids (TSS). The fresh-cut melons were stored in a distribution box which kept the temperature at +or- 18 degrees C for 6 h. The results showed that the storage method had a significant effect (p < 0.05) on all parameters of physical quality. While packaging material had a real effect (p < 0.05) on weight loss and TSS, but has no effect (p < 0.05) on hardness level and pH value. Packaging using plastic wrap can reduce the weight loss of fresh-cut melons, while polypropylene plastic can maintain the hardness level, pH value, and TSS of cut melons fruit.
ABSTRACT
An attempt was made to develop chicken protein-based shelf-stable snacks and to improve their lipid-oxidative and microbial-stability using Solanum nigrum extract. The snacks were developed using different levels of chicken protein-powder viz. 20% (T-1), 30% (T-2), 40% (T-3), and 0.0% (control). Products containing optimum level of protein-powder (40%) and S. nigrum extract (1.0%) were stored for 75 days (25 +/- 1 degrees C). The addition of protein-powder significantly decreased the carbohydrate whereas increased protein and fat contents. Products containing 40% protein-powder showed the highest scores for all sensory attributes. The 1,1 diphenyl-2picrylhydrazyl-radical scavenging and total-phenolic content of S. nigrum extract was 79.0% and 80 mg GAE/g, respectively. The extract significantly reduced the free-fatty acids, thiobarbituric acid reacting substances, and microbial counts while improving the sensory quality of the products during storage. S. nigrum and protein-powder improved the nutritive value and storage stability of the shelf-stable snacks. S. nigrum-based snacks can have health importance during the pandemic of SARS-CoV-2 due to their strong immune-boosting properties. Novelty impact statement Chicken protein-based shelf-stable snacks were developed and Solanum nigrum extract was used to improve their storage quality and functional value. The extract improved the lipid oxidative and microbial stability of the developed products.