Storage of cured meat

During storage, cure meats deteriorate firstly because of discoloration, secondly because of oxidative rancidity in the fat, and thirdly on account of microbial changes, the latter having become of greater importance since the advent of prepackaged methods of retailing.

The usefulness of antioxidants in cured meats is pronounced in helping retain typical cured meat color during storage.

It was reported that the temperature of cooking influences the rate of color formation, the amount of cure meat pigment formed and its stability during storage. Salted, undried meats, such as corned beef, should be held at 4.4 °C or below at all times after curing since there are some microorganisms that may grow in the salt contents present in such products.

Chopped beef which is dried as well as salted, has a low enough moisture content to prevent the growth of all microorganisms and may be held at room temperature.

The product of cured meat are vacuum packaged or kept under modified atmosphere, so the product container integrity and sealing operations must also be controlled.
Storage of cured meat

Grapes storage and fumigation

Grapes are highly perishable in nature. Therefore they cannot be stored for a long period or transported long distanced at ambient temperatures.

Grapes to be shipped as fresh are packed in wooden crates, then pre-cooled to about 40 ° F (4.4 °C) in railroad cars or refrigerated rooms.

The fruit can tolerate temperatures slightly lower than this, but the margin of safety above freezing the grapes becomes so narrow that for practical purposes, this temperature should he considered the minimum.

Generally, the grapes will be fumigated with sulfur dioxide prior to or during cooling to prevent mold growth. Sulfur fumigation after harvest and /or used of grapes guards have been shown to reduce postharvest losses significantly. The fungus may infect berries in vineyards, particularly when extended periods of rainy weather occur before harvest.

Sulfur dioxide is produced by burning elemental sulfur. It is lightly toxic to fungi and bacteria. The toxicity increases with the percent relative humidity.  The relative humidity of the air should be as high as practicable – 95% if possible.

Grapes that are to be stored for future shipment should be packed in crates, pre-cooled to 36-40 °F (2.2 - 4.4 °C), place in refrigerated storage 29- 32 ° F (-1.67 – 0 °F), and fumigated with sulfur dioxide and should be held in this manner until shipped.

Periodic re-fumigation with sulfur dioxide may be required to prevent spoilage by molds.
Grapes storage and fumigation 

Damages of fruits and vegetable during storage

Damages of fruits and vegetable during storage
Certain fruits and vegetables are damaged by storage at refrigerated temperatures. These crops develop a disorder known as chilling injury. Symptoms include failure to ripen (bananas and tomatoes), development of brown sunken areas known as pitting (cucumbers, melons, and organs), increased susceptibility to decay (beans and cucumbers) and off flavor development (tomatoes). In many cases, the evidence of chilling injury does not become apparent until the susceptible item is returned to a typical room temperature.

Although the cellular mechanism for chilling injury is not clear understood, most investigators attribute it to physical changes in the membrane lipids. Prevention of chilling injury is best achieved by not storing the item at refrigerated temperatures. For example, for best quality a banana or tomato should not be stored below 12.5 degrees C, either during distribution or within the home. Such a practice, however, accelerates normal deterioration of the product. Some evidence shows of that intermittent warming or cycling the storage temperature above and below critical chilling temperature for a product will extent its shelf life.
Damages of fruits and vegetable during storage