Impact of hot water treatment on sprouting, membrane permeability, sugar content and chip colour of reconditioned potato tubers following long-term cold storage

2008 ◽  
Vol 88 (15) ◽  
pp. 2682-2687 ◽  
Author(s):  
Marios C Kyriacou ◽  
Dimitrios Gerasopoulos ◽  
Anastasios S Siomos ◽  
Ioannis M Ioannides
Keyword(s):  
Water Treatment ◽  
Membrane Permeability ◽  
Cold Storage ◽  
Sugar Content ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Potato Tubers ◽  
Chip Colour

scholarly journals Antioxidative Responses to Pre-Storage Hot Water Treatment of Red Sweet Pepper (Capsicum annuum L.) Fruit during Cold Storage

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3031
Author(s):  
Jirarat Kantakhoo ◽  
Yoshihiro Imahori
Keyword(s):  
Water Treatment ◽  
Capsicum Annuum ◽  
Cold Storage ◽  
Sweet Pepper ◽  
Hot Water ◽  
Cellular Damage ◽  
Hot Water Treatment ◽  
Capsicum Annuum L ◽  
Production Of Hydrogen ◽  
Glutathione Cycle

The effects of hot water treatments on antioxidant responses in red sweet pepper (Capsicum annuum L.) fruit during cold storage were investigated. Red sweet pepper fruits were treated with hot water at 55 °C for 1 (HWT-1 min), 3 (HWT-3 min), and 5 min (HWT-5 min) and stored at 10 °C for 4 weeks. The results indicated that HWT-1 min fruit showed less development of chilling injury (CI), electrolyte leakage, and weight loss. Excessive hot water treatment (3 and 5 min) caused cellular damage. Moreover, HWT-1 min slowed the production of hydrogen peroxide and malondialdehyde and promoted the ascorbate and glutathione contents for the duration of cold storage as compared to HWT-3 min, HWT-5 min, and control. HWT-1 min enhanced the ascorbate-glutathione cycle associated with ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase, but it was less effective in simulating catalase activity. Thus, HWT-1 min could induce CI tolerance in red sweet pepper fruit by activating the ascorbate-glutathione cycle via the increased activity of related enzymes and the enhanced antioxidant level.

Effect of a continuous hot water treatment of potato tubers on seed-borne fungal pathogens

1991 ◽  
Vol 34 (1) ◽  
pp. 71-78 ◽  
Author(s):  
E. P. Dashwood ◽  
E. M. Burnett ◽  
M. C. M. Perombelon
Keyword(s):  
Water Treatment ◽  
Fungal Pathogens ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Potato Tubers

scholarly journals Evaluation of Xylooligosaccharides Production for a Specific Degree of Polymerization by Liquid Hot Water Treatment of Tropical Hardwood

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 463
Author(s):  
Soo-Kyeong Jang ◽  
Jong-Hwa Kim ◽  
June-Ho Choi ◽  
Seong-Min Cho ◽  
Jong-Chan Kim ◽  
...  
Keyword(s):  
Water Treatment ◽  
Sugar Content ◽  
Degree Of Polymerization ◽  
Hot Water ◽  
Extraction Ratio ◽  
Hot Water Treatment ◽  
Severity Factor ◽  
Total Sugar Content ◽  
Eucalyptus Pellita ◽  
Liquid Hot Water

Eucalyptus pellita is known as attractive biomass, and it has been utilized for eucalyptus oil, furniture, and pulp and paper production that causes a significant amount of byproducts. Liquid hot water treatment depending on combined severity factor (CSF) was subjected to isolate hemicellulose fraction from E. pellita and to produce xylooligosaccharides (XOS). The xylan extraction ratio based on the initial xylan content of the feedstock was maximized up to 77.6% at 170 °C for 50 min condition (CSF: 1.0), which had accounted for XOS purity of 76.5% based on the total sugar content of the liquid hydrolysate. In this condition, the sum of xylobiose, xylotriose, and xylotetraose which has a low degree of polymerization (DP) of 2 to 4 was determined as 80.6% of the total XOS. The highest XOS production score established using parameters including the xylan extraction ratio, XOS purity, and low DP XOS ratio was 5.7 at CSF 1.0 condition. XOS production score evaluated using the CSF is expected to be used as a productivity indicator of XOS in the industry (R-squared value: 0.92).

Effects of hot water treatment on electrical properties, cell membrane structure and texture of potato tubers

2015 ◽  
Vol 162 ◽  
pp. 56-62 ◽  
Author(s):  
Teppei Imaizumi ◽  
Fumihiko Tanaka ◽  
Daisuke Hamanaka ◽  
Yuma Sato ◽  
Toshitaka Uchino
Keyword(s):  
Water Treatment ◽  
Electrical Properties ◽  
Cell Membrane ◽  
Membrane Structure ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Potato Tubers

PRATYLENCHUS PENETRANS IN CLONAL APPLE STOCKS AND ITS CONTROL BY HOT-WATER TREATMENT

1963 ◽  
Vol 43 (2) ◽  
pp. 195-199
Author(s):  
J. E. Bosher ◽  
W. R. Orchard
Keyword(s):  
Water Treatment ◽  
Cold Storage ◽  
Tap Water ◽  
Root Systems ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Pratylenchus Penetrans ◽  
Planting Time

Immersion of maiden apple root stocks (East Malling VII and IX) in water at 115°–116°F. for 30 minutes killed Pratylenchus penetrans, (Cobb, 1917), Filip. & Stek., 1941, within the roots. Damage to the plants was reduced or prevented by cooling in tap water immediately after treatment. The nematodes were killed more rapidly at higher temperatures, but the plants were more easily damaged. Older plants with larger root systems required longer treatment. Plants treated immediately before planting suffered more injury than those taken from cold storage at 34°–38°F. for treatment in January and returned to cold storage until planting time in late March.

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