جستجوی مقالات مرتبط با کلیدواژه « storage » در نشریات گروه « صنایع غذایی »

Ziziphus mauritiana, also known as Ber fruit, is a tropical fruit from the Rhamnaceae family with high nutritional value and a short shelf life. Edible coatings the surface of the fruit can play a positive role in increasing its shelf life. The application of alginate (Al), a linear polysaccharide derived from brown seaweed (Macrocystis pyrifera), which has the advantage of moisture retention, and also Shirazi thyme (Zataria multiflora) essential oil (ZEO), which contains antioxidant and antimicrobial compounds, can improve the fruit's characteristics and preserve its quality for a longer period. In recent years, the application of ZEO together with organic coatings in order to enhance the quality characteristics of different fruits during storage has been the focus of researchers. This study aims to investigate the effect of alginate coating and ZEO on the post-harvest and physicochemical characteristics of Ber fruit during storage at 6±1 C˚ and a relative humidity of 90-95%.

This study was conducted to enhance the shelf life of Ber fruits by treating them with alginate (Al) and Shirazi thyme essential oil (ZEO). Ber fruits at their mature green stage were harvested in 2022 from a commercial orchard in Minab, Hormozgan province. After harvesting, the fruits were transported to the Horticulture Laboratory University of Hormozgan, to apply the treatments. Factors include six treatments (control, Shirazi thyme essential oil 0.5%, Shirazi thyme essential oil 1%, alginate, alginate + Shirazi thyme essential oil 0.5% and alginate + Shirazi thyme essential oil 1%) and five storage periods(zero, 7, 14, 21, 28 days). The treated fruits were then stored at 6±1 C˚, and relative humidity of 90-95% for 28 days. The factorial experiment was conducted as a completely randomized design with four replications, and ten fruits were used in each replication. Fruit parameters such as fruit weight loss, respiration rate, total soluble solids (TSS), organic acid, ascorbic acid, fruit firmness, carotenoids, and chlorophyll content were evaluated. Statistical analysis of data was done using SAS software. Figures were drawn using Excel software.

Based on the results of the analysis of variance, the main effects of time and treatment were significant (P<0.01) for all characteristics. Additionally, the interaction effect of treatment and time was significant (P<0.01) for all traits except for ascorbic acid. Comparisons of means showed that all treatments, maintained fruit quality compared to the control. The Al + ZEO treatment had a significant effect on reducing respiration rate. This combined treatment reduced weight loss, decay percentage, and fruit softening while slowing down the increase in TSS. The alginate coating and Shirazi thyme essential oil delayed ripening and subsequent fruit softening by reducing ethylene activity. Furthermore, the coated fruits had higher levels of ascorbic acid compared to the untreated fruits. These coatings are impermeable to water vapor and create a saturated atmosphere, preventing fruit evaporation and wrinkling, thus delaying ripening. The use of essential oils in the form of a semi-permeable layer also reduces respiration and surface transpiration by inhibiting the movement of oxygen, carbon dioxide, and moisture, playing a positive role in preserving fruit quality.

The aim of this study was to investigate the effect of alginate coating and Shirazi thyme essential oil on the post-harvest and physicochemical characteristics, as well as the shelf life of Ber fruit. The results clearly indicated the enhancement of fruit quality using edible coatings compared to the control. The combination of Al + ZEO (0.5%) had significantly positive effects on preserving the postharvest quality of Ber fruit. In fact, by creating a semi-permeable coating on the surface of the fruit, thyme essential oil and alginate lead to limiting the fruit respiration and metabolism and fungi growth, thus delaying the ripening process, increasing TSS and ascorbic acid and total acidity. According to these results, to reduce post- harvest losses and increase productivity of fruit, the use of 0.5% Shirazi thyme essential oil in combination with alginate coating is recommended due to its beneficial effects on the appearance and physicochemical characteristics of Ber fruit during storage.

Isfahan province is considered to be one of the top ten producing provinces of apple orchards with an area of 17,274 hectares and a production of 120,000 tons of apple. Determining the quality parameters of agricultural products requires the use of various methods, which are different according to the nature and characteristics of each product. The two main categories for dividing these methods include analytical (objective) methods and sensory (intrinsic) methods. Both qualitative assessment methods can be used in destructive and non-destructive ways. Apple is one of the fruits that can be stored for a relatively long time. Physiological changes during the storage period are inevitable and cause  change to some quality characteristics of the fruit, such as firmness, moisture content, density, pH, and soluble solids. Using the methods of determining and extracting the quality characteristics of fruit during storage and monitoring the changes created, provides a suitable criterion for selecting and preparing the necessary conditions for storage and storage at the disposal of users and producers. X-ray imaging technique is among the methods used and computed tomography, which is now well-known in evaluation of various agricultural commodities and food quality. X-rays are electromagnetic waves with a short wavelength (0.01 to 10 nm) and high energy (from 120 electron volts to 120 kilo electron volts) that can penetrate many materials.

In order to determine the relationship between the physicochemical properties and the CT number of Golden Delicious apples, 280 Golden Delicious apples were collected from an orchard located in Semirom city of Isfahan province and stored in a cold room at 0 and 4 ºC and a humidity of 85±5%. These apples were harvested and collected from several trees after the fruit ripened completely. The weight and volume of apples were randomly selected based on the apples on the trees. The samples of stored apples were examined in 4 stages and based on the duration of storage on zero (the beginning of storage), 45, 90 and 135 days.. These tests included non-destructive tests of CT scan imaging and destructive tests to extract the physicochemical properties of apples, including CT number, pH, firmness, moisture, density, and soluble solids. In order to prepare CT scan images of apple samples (non-destructive X-ray test), a GE Healthcare multi-slice CT scan machine model 5122080-12 with 80 kV and 10 mA was used in the CT scan center of Al-Zahra Hospital in Isfahan. Moisture content was determined by weighing the samples and recording their moisture changes before and after drying in the oven at 105 ºC s for 24 hours. Total soluble solids were measured by refractometer device and reported as Brix degree. In order to measure the density of fruits, the weight and volume of each fruit was recorded. A digital pH meter was used to measure the pH of fruit. Penetrometer device was used to measure the firmness of apples. At the end, with the specified values, Pearson correlation coefficients between CT number and other physicochemical properties were determined. Also, by plotting the mentioned values, the most suitable regression equations with the highest coefficients of determination were obtained.

Based on the results, the average value of CT number, pH, firmness, moisture, density and total soluble solid of apple at two temperatures of zero and 4 ºC were -115.02 and -166.86, 3.85 and 3.86, 76 37.36 and 33.36 N, 0.82 and 0.80%, 0.76 and 0.72 g/cm3  and 15.30 and 15.79% Brix, respectively. The results showed that the CT number has a negative linear correlation with pH and total soluble solid and a positive linear correlation with the properties of apple firmness, moisture and fruit density. Based on the results, at two storage temperatures of 0 and 4 ºC, the coefficients of determination (R2) obtained from the linear regression model of CT number with pH levels of 0.75 and 0.55, apple firmness 0.32 and 0.57, moisture content 0.78 and 0.85, fruit density 0.82 and 0.84 and total soluble solid 0.85 and 0.62 were obtained.

These results shown that the non-destructive test of X-ray imaging can be used with a suitable approximation to determine some quality properties of apple products.

The effects of storage of rainbow trout processing by-products at 4 ºC on fatty acid composition and nutritional values of hydrolyzed-derived oils were determined. Polyunsaturated fatty acids (PUFA, 39.97-43.70%) were the major fatty acids followed by monounsaturated (MUFA, 31.90-34.05%) and saturated (SFA, 19.27-22.59%) fatty acids. Among fatty acids, linoleic, cis vaccinic, and palmitic were the main fatty acids. N-6 fatty acids represented 34-38% while n-3 fatty acids were 4.5-6.6% of all fatty acids (P<0.05). Hypocholesterolemic/hypercholesterolemic ratio (h/H) index in oils was between 4.23 and 5.15. The highest value was found at day 2 while showed no changes among other storage times (P>0.05). Thrombogenic index (TI) at days 0 and 2 were the lowest among storage times while at days 5 it represented the highest value. However, the change was not significant (P>0.05). N-6/n-3 ratio ranged from 5.01 to 7.6. PUFA/SFA was between 1.77 and 2.29 and showed the highest value at day 2 while after 5 days significantly decreased (P<0.05). The highest fish lipid quality (FLQ) index was for fresh by-products (day 0) (P<0.05) and showed no differences from day 1 to 5 (P>0.05). Also, nutritive value index (NVI) ranged from 2.25 to 2.55 with no significant differences during storage (P>0.05). The sum of EPA and DHA was between 1.73 and 4.05% and decreased with increasing storage days (P<0.05). Polyene index (PI) decreased to the end of storage time up to 4 days compared with the fresh by-products and significantly decreased thereafter after 5 days (P<0.05). Results of the present study showed that fatty acid composition and nutritional quality of oils from hydrolysis-derived oils were influenced by the storage days to some degree.

In this study, the effect of vine training system and storage time were evaluated on some grape characteristics, such as berry contamination percentage, berry shedding percentage, berry browning rate, titratable acidity, soluble solids, total phenol and the activity of peroxidase, polyphenol oxidase and phenylalanine ammonia-lyase enzymes, in order to maintain the quality of grape during storage time. Factorial experiment was conducted based on completely randomized design with two factors of vine training system (khazandeh, pergola and cordon) and storage time (zero, 20, 40 and 60 days after storage) with three replications during 2018-2019. After transferring the fruits to the cold storage with temperature of +4◦C, relative humidity of 85-90% and storage for two months, some characteristics of grape were examined on different days after storage. The results showed that the effect of storage time on berry browning was significant at the level of 1% probability. Also, the effect of interaction between vine training system and storage time on titratable acidity and on the other measured characteristics was significant at the level of 5% and 1% probability, respectively. In general, the results showed that the cordon training system had the best effect in maintaining the characteristics of grape during the storage period compared to other training methods.

Ber fruit (Zizyphus mauritiana Lamk) contains abundant polyphenols and is highly susceptible to enzymatic browning after harvest. In order to reduce browning and maintain fruit quality of ber fruit, a factorial experiment was conducted in a completely randomized design with four replications. Experimental treatments included Aloe vera gel-based (20%) edible coating enriched with sesame oil 1%, honey 1% (ASH) and Zataria multiflora Boiss essential oil (ZEO) (0, 0.5 and 1%) and storage time (0, 7, 14, 21 and 28 days) at 6 ± 1°C and relative humidity of 90±5%. The results showed that edible coating application had significant effect on the quality characteristics of the ber fruit during storage. The combination of ASH with ZEO (0.5%), as an edible coating, significantly alleviated enzymatic browning by reducing PPO and POD activities on fruit during 28 days of storage. Fruits treated with ASH with ZEO (0.5%) reduced browning index (70%) compared to the control; while increased total phenol content and antioxidant activity (18.14%, and 31.16%, respectively) compared to the control after 28 days of storage. Also, ASH in combination with ZEO (0.5%) treatment decreased electrolyte leakage and malondialdehyde (19.7%, and 17.8%, respectively) compared to the control after 28 days of storage. These results indicated that ASH edible coating in combination with ZEO (0.5%) can be a useful method for delaying ripening and senescence, extending the storage life of ber fruit.

The aim of the present study was to evaluate the efficiency of sulfur dioxide release sheets on the basis of acetate cellulose film to control the growth of molds, especially botrytis cinerea, during the storage period of kiwifruit. For this purpose, the storage of kiwifruit inoculated with botrytis cinerea in the presence of one and dual sulfur dioxide releasing sheets (containing 30 and 50% metabisulfit salts, respectively) on the acetate cellulose bed was investigated. After 15 days of storage (9 days in cold store and 7 days in ambient temperature), the least bursting and crushing (4.5%) was obtained in the presence of single-stage sheets that were placed on the surface and bottom of the packages. Also, in the ninth day, mold was not observed in the 60% of packages in the presence of sulfur dioxide releasing sheets. On the 15th day, the amount of total sugar, acidity, firmness, residual sulfur, and soluble solids in packaged kiwis in the presence of two dual releasing sheets placed on the surface and bottom of packages were, respectively, 9.9 g/100 g, 1.09%, 4.75 N, 0.24 mg/g and 12.21%. In general, it can be said that sulfur dioxide releasing sheets have an effective function on cold storage in increasing the shelf life of fruits, especially fruits that are attacked by gray mold.

This study was conducted to investigate the effect of storage conditions and time of olive oil on its quality characteristics. For this purpose, the samples were placed in Refrigerator Temperature (+4 Co) and Ambient temperature (25±2 Co) and were qualitatively tested in 3 storage time (first day, 1 month and 2 months). The results showed that storage conditions and duration were effective on all parameters. The acidity of extra virgin and virgin olive oil increased significantly during storage under Ambient temperaturefor two months (12 and 13.8% of oleic acid, respectively), but no significant difference was observed in the temperature of the refrigerator for two months in any of the oils. Extra virgin olive oil also showed a significant increase in peroxide index (16.2 and 18.3 mEq / kg, respectively) during two months of storage under Ambient temperature, but no significant increase was observed in refrigerated dermis in any of the periods. Also, the interaction effect of Ambient temperature and storage time on the extinction coefficients (K268 and K232) of virgin and extra virgin olive oils was significant and with increasing storage time, the extinction coefficients were increased, but the extinction coefficients of oils stored in the refrigerator even after two months Equivalent to the extinction coefficient of oil stored in Ambient temperatureremained on the first day. Therefore, refrigeration seems to be a better option to maintain the quality properties of extra virgin and virgin olive oil during the storage period.

In order to investigate the effect of GABA postharvest treatment on storage life and nutritional quality of fresh cut button mushroom, mushrooms treatment with five concentrations (0, 0.01, 0.1, 1 and 10 mM) of GABA done, and stored in the refrigerator for 15 days at a temperature of 4 °C and a relative humidity of 90±5 %, and the mushroom were sampled on days 0, 5, 10 and 15. The results showed that the concentration of 1 mM GABA had a greater effect on reducing the browning index of fresh cut button mushrooms than other concentrations of GABA. Reduction of electrolyte leakage and accumulation of malondialdehyde was observed in fresh cut mushrooms treated with a concentration of 1 mM GABA, which reduced weight loss in these mushrooms. High activity of phenylalanine ammonialyase enzyme in mushroom treated with 1 mM GABA increased the content of phenolic compounds which was associated with decreased activity of polyphenol oxidase enzyme. An increase in antioxidant capacity was observed in 1 mM GABA-treated mushrooms, which was accompanied by a significant increase in ascorbic acid accumulation in these mushrooms. Therefore, GABA as a safe and effective method can be used to increase the shelf life of fresh cut button mushrooms.

One of the most important problems in the field of cultivation and production of garden products, especially oranges, is the irrigation of the plant and its amount. Iran has many challenges in growing and producing orange fruit due to its diverse climate and being located in a dry region.  Based on, in the present study, the effect of water stress and storage time of the product in cold storage (fruits of Thomson Novell cultivar after harvest in cold storage at 5 ° C and 85% humidity for 90 days and Valencia oranges at 20 ° C for Stored for 30 days) on chemical properties (antioxidant activity, ascorbic acid content), physical (weight, width, length, volume, volume, weight and weight of the extract), color characteristics and sensory properties were evaluated. The physical changes of Thomson and Valencia oranges in the samples without water stress on the first day were not significantly different, although minor reduction in storage time. According to the results, the highest weight loss, extract weight, antioxidant, ascorbic acid and volume of orange varieties during storage were in samples under dehydration stress. The color components include brightness, a * and b * decreased in Thomson orange samples under water stress and during storage, but the Valencia orange but did not significant difference was observed. Sensory properties of bad taste and bitterness were higher in oranges under water stress and scored lower in terms of sensory evaluators.

Strawberry (Fragaria × ananassa) is a plant belonging to the rose family, one of the most important small fruits, which is one of the most popular and widely used berries in the world due to its sweet aroma and taste. In this study, changes in qualitative and phytochemical traits of Kamaroza and Parus strawberry cultivars during 15 days of storage at 4 °C were investigated. In order to determine the possible contamination of strawberry fruit with contaminants, the amount of heavy metals was investigated using the emission spectroscopy technique by ICP. The results of comparing the studied traits in two strawberry cultivars showed that the amount of phenol, flavonoids, flavonols, anthocyanins and carbohydrates in Camarosa cultivar was significantly higher than Parus cultivar. But in terms of fiber content, Parus cultivar had more fiber content. Based on the results of comparing the data of two strawberry cultivars, after 15 days of storage, the amount of phenol, flavonoids, flavonols, carbohydrates and antioxidant capacity showed a significant increase only in Camarosa cultivar. These studies show that in terms of nutritional value and preservation of natural compounds during storage and post-harvest conditions, the type of strawberry cultivar is a determining factor, so that Camarosa has a special advantage over Parus cultivar. Examination of heavy metal results in two strawberry fruit cultivars showed that except for the amount of zinc metal, which in both strawberry species is less than the limit accepted by the World Health Organization, the amount of other heavy metals studied was higher than the standard.

In order to evaluate the effect of different preharvest fertilization methods on quantitative and qualitative characteristics of kiwifruit (var. Hayward) at postharvest stage, an experiment was conducted in a randomized complete block design with 8 treatments in four replications in Citrus and Sub-tropical Fruits Research Center during three crop years (2014- 2016). Fertilizer treatments included broadcast application (control), localized placement, strip, foliar, fertigation, broadcast application + foliar, fertigation + foliar and localized placement + foliar. Then in the first of November in each year, sampling of the treated fruits was carried out to measure the quantitative and qualitative characteristics of the fruit at postharvest stage during three years. Harvested fruits were kept cold storage at 0.5 ° C and 90% relative humidity for three months. The results showed, the fertilizer method had a significant effect on the fruits weight loss. So that the fruits fed by strip (6.08%), fertigation (6.74%) and combination of fertigation and foliar application (6.61 %) methods had less weight loss during cold storage, respectively. L * and chroma content of flesh were affected by the fertigation method. Result also showed that the control fruits had the lowest amount of antioxidant capacity and strip fertilization treatment had the highest antioxidant capacity during cold storage. Sensory attributes analysis showed that the amount of aroma, flavour, off-flavour, sweetness, sourness and overall fruit acceptability in fruits treated by broadcast application + foliar method obtained the most desirable scores.

At present, cereal bran is offered in our country without any processing to remove anti-nutritional compounds which can have adverse effects on consumers health. In this study, the effects of different conditions (power and time) of microwave treatment on the moisture content, anti-nutritional compounds (phytic acid and oxalic acid) and shelf life of barley, oat, and rice bran were evaluated. The samples were treated with microwave power of 2, 4, 6, 8 and 10 kW for 15, 30, 60, 90 and 120 s. The most optimum treatment to reduce moisture for barley, oat, and Iranian rice bran was 8 kW for 120 s. During the treatment at 8 and 10 kW microwave power for 120 s, around 50% loss in phytate and oxalate content was observed. There was no statistically significant difference between the results obtained for 8 and 10 kW radiation power. Therefore, treatment at 8 kW for 120 s to reduce phytate and oxalate in brans was identified as the optimal treatment. During the 28-day storage period under accelerated conditions, no statistically significant difference was observed between the moisture content and the percentage of free fatty acids in the treated samples with power of 8 and 10 kW. The results of the present study showed that treatment with 8 kW microwave power for 120 s for barley and rice brans and 10 kW for oat bran significantly reduced the amount of moisture, anti-nutritional factors of phytic acid and oxalic acid in all three bran samples and also reduced the amount of moisture, reduced lipase activity and production of free fatty acid during the 28-day accelerated storage period.

The use of natural ingredients such as edible coatings is considered as an environmental friendly way to control post-harvest fruit rot as well as delay fruit senescence. The aim of this study was to investigate the effects of edible coatings for controlling fruit rot caused by Penicillium digitatum and some qualitative characteristics of Mexican lime during storage. Mexican limes were inoculated with fungi suspension and were immersed in carboxymethyl cellulose (CMC), hydroxylpropyl methylcellulose (HPMC) and sodium alginate (ALG) coatings at four concentrations of 0 (control), 0.5, 1 and 1.5%. Then, Mexican lime fruit were stored at temperature of 8 ° C and relative humidity of 90-95% for 21 days. The results showed that edible coatings showed significant effects on fruit rot, weight loss, percentage of soluble solids, titratable acid, L *, a *, phenolic content and total antioxidant activity. Among the edible coatings, CMC at 1.5% reduced the fruit rot caused by green mold (77%) and reduced the weight loss (80%), TSS (5%) and increased the titratable acidity (33%) and total antioxidant activity (10%) compared to the control after 21 days of storage. Therefore, the use of edible coatings, especially 1.5% CMC, can maintain qualitative characteristics of Mexican lime and reduce the rot. Therefore, it can be used as an environmental friendly method to maintain fruit quality and reduce post-harvest waste.

White edible button mushroom (Agaricus bisporus) is one of the most sensitive postharvest agricultural products physiologically. Poor management and high humidity of freshly harvested horticultural products have reduced their shelf life and thus increased biowastes, so increasing the shelf life of fruits and vegetables to reduce waste is one of the essential goals of postharvest management. The shelf life of button mushrooms with minimal processing is between two and four days at average ambient temperature due to enzymatic browning. A method in increasing the storage of edible mushrooms is using power ultrasonic washing along with other treatments. Ultrasonics is one of the practical methods of non-contact washing of vegetables and fruits with sensitive textures. Ultrasound pretreatment involves immersing the fruit in distilled water or aqueous solution and applying the ultrasound simultaneously. Ultrasound causes a series of rapid contractions and intermittent expansions. The objective of this study was to investigate the effects of using power ultrasound alone and in combination with other treatments such as hydrogen peroxide and ozone on improving the postharvest characteristics of ediblemushrooms.

In this study, the button fungus (Agaricus bisporus) was used. The fungi were relatively the same size without physical damage and fungal infections. In order to create ultrasonic waves, a Unident Geneve ultrasonic bath machine made in Switzerland with a production power of 100 watts and a frequency of 20 to 35 kHz was used to wash the desired product. The application time of ultrasound for this study was 4 and 6 minutes and it was used at a constant temperature of 20 degrees Celsius. Also, in this research, the ARDA Ozone Plus series ozone generator was used to produce ozone. The amount of ozone produced by this device without oxygen capsule (mgr) is 200 ⁄h. In the present study, the effect of different treatments on increasing the storage of edible mushrooms, physical and chemical properties such as weight loss, pH, stiffness, soluble solids and microbial load were tested.

Weight loss percentage is one of the most important factors in quality assessment in fruits and vegetables, which is directly related to the amount of moisture content in the samples. During the storage period, the lower the moisture release rate, the smaller this factor becomes, which indicates the retention of moisture in the sample and its quality stability. Comparison of samples During the storage period, there is an increasing trend in weight loss of samples that the amount of weight loss in the control sample is significantly higher than the samples washed by ultrasound. As the amount of maturation due to cell disintegration due to enzymatic activity increases, the firmness of the fruit tissue will also decrease. Tissue loss is the most important change during the storage period of fruits and vegetables and depends on the rate of metabolic changes and water. The reason for the increase in stiffness again is that the fruit and vegetable samples usually start to lose their water gradually. Obviously, this leads to an increase in their stiffness index. Changes in the texture of the fungal cap are an important criterion for determining the quality, amount of metabolic changes and the amount of water in its texture. Decreased strength and softening in the fungal cap tissue is related to the activity of microorganisms and enzyme production. Bacteria with enzymatic activity on the mushroom cause the interstitial material in the mushroom cap to break down and lead to cell destruction, resulting in the loss of tissue and shrinkage. At the end of the twelfth day of storage, the lowest stiffness is related to the ultrasonic treatment of 4 minutes and the highest stiffness is related to the treatment with washing with distilled water for 4 minutes, which shows the highest amount of wood and drying of the fungus. The reason for the decrease in stiffness during the storage period may be due to the breakdown of enzymes, water depletion or degradation of pectic substances in the fruit. The soluble solids from the fungus to distilled water are subjected to ultrasound. The results show that the treatments washed with sonication and hydrogen peroxide have a high performance in terms of microbial load control compared to the control mode and other treatments and have a significant difference at the level of 0.01. Ultrasonic treatment with hydrogen peroxide for 6 minutes of ripple on the first day of storage had 61 and at the end of the storage period had 87.5 cfu / g microbial load.

Ultrasonic washing of agricultural products is one of the ways to increase the shelf life of agricultural and horticultural products. The results of this study show that the samples of mushroom washed with sonication and hydrogen peroxide have a high performance in terms of microbial population control compared to the control mode and other treatments and have a significant difference. Ultrasonic treatment with hydrogen peroxide for 6 minutes on the first day of storage had 61 and at the end of storage period 87.5 cfu / g microbial load. Samples with ozone and ozone-containing treatments combined with sonication with ultrasound have a higher ability to maintain the strength of mushroom tissue. According to the studied treatments and traits, the obtained results show that the sonication treatment with ultrasound with hydrogen peroxide for 6 minutes has the best performance to increase the shelf life of the edible mushroom.

The foam mat drying is a process in which liquid food is converted into stable foam by combining gas into it, and then dried at a relatively low temperature. In current research, shrimp foam was prepared using 0.25% Cress seed gum and dilution with ratio of 1 shrimp to 4 water after 4 min whipping and then foam with 4mm thickness dried in a drier with 70°C. Shelf life of powders for 6 months and two storage temperatures (ambient and refrigerate) were measured. The experiments included density, water activity, water absorption, oil absorption, total volatile base nitrogen (TVB-N), thiobarbituric acid, peroxide and microbial count including coliform bacteria, mold and yeast, and total count. The count of mesophilic, psychrotroph, total coliforms, vibrios, mold and yeast was increasing during shelf-life time. On the other hand, fecal coliform and escherichia coli and Salmonella were not found in shrimp powder samples during shelf-life period. During the shelf-life period of water absorption, oil absorption, water activity, decreasing trend and TVB-N, thiobarbituric acid, peroxide and density were increasing. In refrigerated samples at the end of the 6-month period, there was a lower level of TVB-N, thiobarbituric acid, peroxide and water activity than those stored in the ambient temperature.