Sugar content and color of Russet Burbank potatoes as related to storage temperature and sprout inhibitors

1966 ◽  
Vol 43 (9) ◽  
pp. 305-314 ◽  
Author(s):  
Mary V. Zaehringer ◽  
Helen H. Cunningham ◽  
Walter C. Sparks
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Russet Burbank ◽  
Sprout Inhibitors

Effect of storage temperature and sprout inhibitors on mealiness, sloughing, and specific gravity of Russet Burbank potatoes

1966 ◽  
Vol 43 (1) ◽  
pp. 10-21 ◽  
Author(s):  
Helen H. Cunningham ◽  
Mary V. Zaehringer ◽  
Walter C. Sparks
Keyword(s):  
Specific Gravity ◽  
Storage Temperature ◽  
Russet Burbank ◽  
Sprout Inhibitors

Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout Inhibitors

1999 ◽  
Vol 64 (4) ◽  
pp. 592-596 ◽  
Author(s):  
J. Yang ◽  
J.R. Powers ◽  
T.D. Boylston ◽  
K.M. Weller
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Russet Burbank ◽  
Sprout Inhibitors

scholarly journals Postharvest quality of red gerberas depending on the storage temperature

2016 ◽  
Vol 46 (11) ◽  
pp. 1945-1951 ◽  
Author(s):  
Ana Carolina Corrêa Muniz ◽  
Vanessa Cury Galati ◽  
Kelly Magalhães Marques ◽  
Claudia Fabrino Machado Mattiuz ◽  
Ben-Hur Mattiuz
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Postharvest Quality ◽  
Vase Life ◽  
Randomized Design ◽  
Two Factors ◽  
Relative Water ◽  
Loss Of Mass

ABSTRACT: This study aimed to verify the best storage temperature in the postharvest quality conservation of inflorescences of gerberas cv. 'Intenza'. Inflorescences were kept in distilled water and stored at the temperatures of 22ºC (control); 12ºC; 8ºC and 4ºC. The experiment was conducted in a completely randomized design in split plot with two factors: 4 treatments (temperatures) X 4 evaluation dates (0, 3, 6 and 9 days). It was used three replicates, with three inflorescences each. It were evaluated the variation of fresh mass, relative water content, soluble and reducing sugars content and longevity. Results were submitted to analysis of variance and means compared by Tukey test at 5% of probability. The inflorescences of gerbera maintained at 4ºC, 8ºC and 12ºC showed a greater postharvest life compared with the inflorescences of the control, highlighting those kept at 4ºC which presented less loss of mass and higher soluble sugar content; thus, maintaining the quality of gerberas for a longer period, with vase life of approximately 15 days.

Respiration studies on Russet Burbank potato tubers: Effects of storage temperature and chemical treatments

1974 ◽  
Vol 51 (11) ◽  
pp. 355-360 ◽  
Author(s):  
A. A. Boe ◽  
G. W. Woodbury ◽  
T. S. Lee
Keyword(s):  
Storage Temperature ◽  
Russet Burbank Potato ◽  
Russet Burbank ◽  
Potato Tubers ◽  
Chemical Treatments

scholarly journals Effects of storage temperature on the physiological characteristics and vegetative propagation of desiccation-tolerant mosses

2018 ◽  
Vol 15 (3) ◽  
pp. 797-808 ◽  
Author(s):  
Yuewei Guo ◽  
Yunge Zhao
Keyword(s):  
Vegetative Propagation ◽  
Storage Temperature ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Storage Period ◽  
Physiological Characteristics ◽  
Regenerative Capacity ◽  
Moss Crusts ◽  
Significant Difference ◽  
Mda Content

Abstract. Mosses, as major components of later successional biological soil crusts (biocrusts), play many critical roles in arid and semiarid ecosystems. Recently, some species of desiccation-tolerant mosses have been artificially cultured with the aim of accelerating the recovery of biocrusts. Revealing the factors that influence the vegetative propagation of mosses, which is an important reproductive mode of mosses in dry habitats, will benefit the restoration of moss crusts. In this study, three air-dried desiccation-tolerant mosses (Barbula unguiculata, Didymodon vinealis, and Didymodon tectorum) were hermetically sealed and stored at five temperature levels (0, 4, 17, 25, and 30 °C) for 40 days. Then, the vegetative propagation and physiological characteristics of the three mosses were investigated to determine the influence of storage temperature on the vegetative propagation of desiccation-tolerant mosses and the mechanism. The results showed that the vegetative propagation of the three mosses varied with temperature. The most variation in vegetative propagation among storage temperatures was observed in D. tectorum, followed by the variation observed in B. unguiculata. In contrast, no significant difference in propagation among temperatures was found in D. vinealis. The regenerative capacity of the three mosses increased with increasing temperature from 0 to 17 °C, accompanied by a decrease in malondialdehyde (MDA) content, and decreased thereafter. As the temperature increased, the chlorophyll and soluble protein contents increased in B. unguiculata but decreased in D. vinealis and D. tectorum. As to storage, the MDA and soluble sugar contents increased after storage. The MDA content of the three mosses increased at each of the investigated temperatures by more than 50 % from the initial values, and the soluble sugar content became higher than before in the three mosses. The integrity of cells and cell membranes is likely the most important factor influencing the vegetative propagation of desiccation-tolerant mosses. A 40-day storage period caused cell injury. Our results suggest that storage temperature can enhance or suppress such injury and change the regenerative capacity of the three mosses. The data indicate that the suitable storage temperature is 4 °C for B. unguiculata and 17 °C for both D. vinealis and D. tectorum.

Comparison of sensory differences of stored Russet Burbank potatoes treated with CIPC and alternative sprout inhibitors

2001 ◽  
Vol 78 (2) ◽  
pp. 99-107 ◽  
Author(s):  
Terri D. Boylston ◽  
Joseph R. Powers ◽  
Karen M. Weiler ◽  
Jian Yang
Keyword(s):  
Russet Burbank ◽  
Sprout Inhibitors

Relative differences in sugar content of basal and apical portions of Russet Burbank potatoes

1973 ◽  
Vol 50 (1) ◽  
pp. 24-31 ◽  
Author(s):  
W. M. Iritani ◽  
L. Weller ◽  
T. S. Russell
Keyword(s):  
Sugar Content ◽  
Russet Burbank ◽  
Relative Differences

scholarly journals Shelf Life and Quality of Guava cv. Kazi as Affected by Stages of Ripening, Storage Temperature and Wrapping Materials

2013 ◽  
Vol 19 (2) ◽  
pp. 01-12
Author(s):  
F Islam ◽  
A Islam ◽  
MAZ Al Munsur ◽  
MA Rahim
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Gradual Increase ◽  
Sugar Content ◽  
Storage Period ◽  
Total Sugar ◽  
Storage Duration ◽  
Yellowish Green

The experiment was conducted to study the shelf life and quality as affected by different stages of ripening, storage temperature as well as wrapping materials fruits of guava cv. Kazi. All the studied parameters except marketability increased for a certain storage period and then declined due to the effect of stages of ripening and wrapping materials (perforated and non perforated white and black polythene bag), while in case of storage temperature, there was gradual increase of physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content. Marketability decreased markedly with the advancement of storage period. All stages of ripening and all wrapping materials were able to keep fruits in marketable condition for 36 days of storage period. But fruits were in better marketable condition when harvested at stage 3 (ripe, yellowish green in colour and crispy pulp) or wrapped with black non-perforated polythene. 5ºC storage temperature, was able to retain more percentage of fruits in marketable condition with longer storage duration. In case of treatment combinations, fruits harvested at stage 3, stored at 5ºC temperature with black non-perforated polythene had the highest physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content while stage1 fruits stored at 20ºC with no wrapping (control) had the lowest.DOI: http://dx.doi.org/10.3329/pa.v19i2.16906 Progress. Agric. 19(2): 1 - 12, 2008

scholarly journals Effects of Storage Temperature of Potato Tubers on Sprouting, Respiration Rate, Sugar Content, and Polyphenol Oxidase Activity

1995 ◽  
Vol 69 (3) ◽  
pp. 325-330 ◽  
Author(s):  
Hiroki Nakagawa ◽  
Daiji Kurihara ◽  
Yukiko Chiba ◽  
Takahide Sato ◽  
Nagao Ogura
Keyword(s):  
Polyphenol Oxidase ◽  
Respiration Rate ◽  
Oxidase Activity ◽  
Storage Temperature ◽  
Sugar Content ◽  
Potato Tubers ◽  
Polyphenol Oxidase Activity

Respiration and sugar content of potato tubers as influenced by storage temperature

1978 ◽  
Vol 55 (10) ◽  
pp. 561-571 ◽  
Author(s):  
R. B. Dwelle ◽  
G. F. Stallknecht
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Potato Tubers
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