Effect of maturity, storage temperature, and storage time on greening of potato tubers

1967 ◽  
Vol 44 (2) ◽  
pp. 56-58 ◽  
Author(s):  
R. W. Buck ◽  
R. V. Akeley
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Potato Tubers ◽  
And Storage

Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

2010 ◽  
Vol 16 (3) ◽  
pp. 259-265 ◽  
Author(s):  
I. Yilmaz ◽  
M. Demirci
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Physicochemical Changes ◽  
Negative Factors ◽  
And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

Biocontrol of Salmonella Typhimurium in Raw Salmon Fillets and Scallop Adductors by Using Bacteriophage SLMP1

2018 ◽  
Vol 81 (8) ◽  
pp. 1304-1312 ◽  
Author(s):  
DONGQIN XU ◽  
YANHUA JIANG ◽  
LIANZHU WANG ◽  
LIN YAO ◽  
FENGLING LI ◽  
...  
Keyword(s):  
Detection Limit ◽  
Salmonella Typhimurium ◽  
Storage Time ◽  
Biocontrol Agent ◽  
Storage Temperature ◽  
Inoculum Level ◽  
Potential Effectiveness ◽  
Low Level ◽  
And Storage ◽  
Variation Trends

ABSTRACT The aim of this study was to evaluate the effectiveness of bacteriophage (phage) SLMP1 to reduce Salmonella Typhimurium on contaminated raw salmon fillets and scallop adductors as a function of Salmonella inoculum level, phage dose, storage temperature, and storage time. Samples were inoculated with 102 and 104 CFU/g Salmonella and then treated with different concentrations of phage SLMP1, followed by incubation at 4, 15, and 25°C, respectively. The results showed that 108 PFU/g was the optimal concentration of phage for the control of Salmonella, which was applied in the following storage experiments over a 7-day period at 4°C, a 4-day period at 15°C, and a 2-day period at 25°C. For the salmon fillets samples, 102 CFU/g Salmonella could be reduced below the detection limit at all three temperatures, whereas 104 CFU/g Salmonella was first decreased and then increased at 15 and 25°C. For the scallop adductors samples, 102 CFU/g Salmonella could be reduced below the detection limit first and then increased after a certain period at 15 and 25°C. The variation trends of 104 CFU/g Salmonella in scallop adductors were similar to those in salmon fillets. The results also showed that the Salmonella counts of both inoculum levels on samples could be reduced below the detection limit or maintained at a low level by phage SLMP1 during storage at 4°C. Phage SLMP1 remained stable on raw salmon fillets and scallop adductors. This study indicated that phage SLMP1 has potential effectiveness as a biocontrol agent of Salmonella in seafood.

Effect of pre-analytical handling on haematological variables in minipigs

2001 ◽  
Vol 35 (2) ◽  
pp. 147-152 ◽  
Author(s):  
A. K. Olsen ◽  
E. M. Bladbjerg ◽  
A. L. Jensen ◽  
A. K. Hansen
Keyword(s):  
Blood Cell ◽  
Cell Count ◽  
Storage Time ◽  
Storage Temperature ◽  
Dilution Effect ◽  
Blood Sampling ◽  
Blood Cell Count ◽  
Red Blood Cell Count ◽  
A Minor ◽  
And Storage

Pre-analytical handling may be an important determinant of haematological variables, if analysis is delayed. We investigated the effect of anticoagulants, i.e. tripotassium ethylenediamine-tetraacetic acid (EDTA) and citric acid, theophylline, adenosine, dipyridamole (CTAD), storage time (0.5, 1.5, 3.5, 5.5, 7.5, 25.5 and 27.5 h after blood sampling), and storage temperature (5°C and 20°C) on the variation in haemoglobin (HGB), red blood cell count (RBC), haematocrit (HCT ), white blood cell count (WBC), and platelet count (PLT) in minipigs. Medians of HGB, RBC, HCT, WBC and PLT were significantly higher in EDTA tubes than in CTAD tubes due to the dilution effect of the anticoagulant. We found a minor significant increase in HCT after 25.5 h in blood stored at 20°C, and at the same time a minor significant increase in WBC in EDTA tubes stored at 20°C. We found a significant decrease in PLT in blood stored at 5°C, especially in EDTA tubes. Minor variations were also observed in HGB and RBC. Our results indicate that PLT should only be measured in tubes placed at room temperature. If HCT or WBC analyses are to be performed on the day after blood sampling, the samples must be stored in a refrigerator until analysis. Our studies underline that time delay before analysis of haematological variables can cause increased variation, and should therefore be limited as far as possible in order to reduce the number of animals needed to make reliable conclusions.

scholarly journals 387 Carbon Dioxide Enrichment in Mamoncillo Fruit (Melicoccus bijugatus Jacq.) during Storage

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 510E-510
Author(s):  
Juan E Manzano-Mèndez ◽  
Damaso Bautista
Keyword(s):  
Citric Acid ◽  
Storage Time ◽  
Storage Temperature ◽  
Solid Content ◽  
Soluble Solid Content ◽  
Carbon Dioxide Enrichment ◽  
Total Sugars ◽  
Ph Values ◽  
Soluble Solid ◽  
And Storage

Mamoncillo fruit, which are very perishable, were harvested at mature ripening stage and stored at gas atmospheres containing of 5.1% CO2, 5.6 % oxygen and 89.3% nitrogen, during 17 days at 10 and 15 ± 2 °C. Characteristics studied were the percent soluble solid content, pH, tritatable acidity (expressed as citric acid), reducing sugars, and total sugars. The SST content showed values ranged between 20.37% to 22.30%, which were high values, but did not show significant differences in the treatments. The pH values were between 3.4 and 3.8 and were highly significant in the interaction between temperature and storage time. The tritatable acidity reported values from 0.99 to 2.24 (as percent citric acid), which had similar behavior in the fruit treated or not with CO2. Reducing sugar values were between 7.79 and 17.99 g•100 g-1 (in base to fresh weight), with highest values at higher storage temperature without CO2 atmosphere. Some times these fruit could be sweeter, such as in this case where the total sugar reached the highest values from 12.92 to 20.64 g•100 g-1, resulting in higher value fruit stored during 3 weeks with CO2 treatment at 15 ± 2 °C. Fruit kept good conditions during 3 weeks stored at 15 ± 2 °C.

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

scholarly journals Retaining Quality in Cut Watermelon: Effects on Sanitizing Wash, Storage Time, and Storage Temperature

HortScience ◽  
1998 ◽  
Vol 33 (4) ◽  
pp. 604f-605
Author(s):  
William G. McGlynn ◽  
Siobhan Reilly
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Deionized Water ◽  
Sodium Hypochlorite Solution ◽  
Microbial Counts ◽  
Plate Counts ◽  
Flavor Development ◽  
The Difference ◽  
And Storage ◽  
Plastic Containers

Watermelons were dipped in either 1000 ppm sodium hypochlorite solution or in deionized water, dried, then cut into chunks of ≈83 × 152 × 51 mm. These were sealed into plastic containers and stored at either 2, 4, or 8 °C. Samples were removed after 3, 7, and 10 days for microbial and quality tests. Chlorine dip reduced average aerobic plate counts by ≈3 log cycles and average coliform counts by nearly 2 log cycles. This may have significant implications for food safety and off-flavor development. The difference in microbial counts persisted for ≈7 days. No clear effect from storage temperature was seen. A trend for lower temperatures to preserve red hue was observed in objective color tests. Texture tests revealed a trend for all melons to become firmer during storage. No clear patterns with respect to storage temperature or sanitizing dip were seen.

scholarly journals PENGARUH WADAH, SUHU DAN WAKTU SIMPAN TERHADAP PERKECAMBAHAN BENIH MENIRAN (Phyllanthus niruri L.)

2019 ◽  
Vol 12 (2) ◽  
Author(s):  
Nurul Husniyati Listyana ◽  
Rahma Widyastuti ◽  
Widyantoro Widyantoro
Keyword(s):  
Seed Germination ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Period ◽  
Raw Material ◽  
Wild Plant ◽  
Phyllanthus Niruri ◽  
Storage Container ◽  
Genetic Traits ◽  
And Storage

ABSTRACT Meniran (Phyllanthus niruri L.) is a wild plant that used extensively as a raw material for traditional medicine but has not been cultivated yet. Meniran cultivation requires the availability of quality seeds and seedlings to produce the high productivity. The ability of seeds to germinate (seed viability) after the storage period is influenced by several factors both internal and external, including seed water content, genetic traits, initial viability and packaging material, storage temperature and humidity, microorganisms, and human factors.. The study aims to determine the effect of storage containers, storage temperature and time of storage on the power of meniran seed germination. The study was conducted in March-April 2018 at the B2P2TO2T Seed Laboratory. The research design was Factorial Completely Randomized Design with 3 factors and 3 replications. The first factor was a storage container consisting of plastic, paper envelopes and aluminum foil. Second factor was a storage temperature consisting of 0 ° C, -20 ° C and -50 ° C.  The third factor was storage time which consists of 2 weeks, 4 weeks, 6 weeks, 8 weeks and 10 weeks. The results showed that the storage container and storage time had a significantly different effect on meniran seed germination. The storage time does not have a significant effect on germination. Together, the storage container, storage temperature and storage time do not have a significant effect on meniran seed germination. The interaction between the storage temperature and the storage time and the interaction between the storage container and the storage time give significantly different effects on germination. ABSTRAK Meniran (Phyllanthus niruri L.) merupakan tanaman liar yang simplisianya banyak dibutuhkan sebagai bahan baku obat tradisional namun belum dibudidayakan. Budidaya tanaman meniran memerlukan ketersediaan benih dan bibit yang bermutu untuk menghasilkan produktivitas yang tinggi. Kemampuan benih untuk berkecambah (viabilitas benih) setelah masa penyimpanan dipengaruhi oleh beberapa faktor baik internal maupun eksternal, meliputi kadar air benih, sifat genetik, viabilitas awal serta bahan pengemas, suhu dan kelembaban ruang simpan, mikroorganisme, serta faktor manusia. Penelitian bertujuan untuk mengetahui pengaruh wadah simpan, suhu simpan dan waktu simpan terhadap daya perkecambahan benih meniran. Penelitian dilaksanakan pada bulan Maret-April 2018 di Laboratorium Benih B2P2TO2T. Desain penelitian yang digunakan yaitu Rancangan Acak Lengkap Faktorial dengan 3 faktor dan 3 ulangan. Faktor 1 yaitu wadah penyimpanan yang terdiri dari plastik, kertas amplop dan aluminium foil. Faktor 2 yaitu suhu simpan yang terdiri dari 0°C, -20°C dan -50°C. Faktor 3 yaitu waktu penyimpanan yang terdiri dari 2 minggu, 4 minggu, 6 minggu, 8 minggu dan 10 minggu. Hasil penelitian menunjukkan wadah simpan dan waktu simpan memberikan pengaruh yang berbeda signifikan terhadap perkecambahan benih meniran.  Suhu simpan tidak memberikan pengaruh yang berbeda signifikan terhadap perkecambahan. Secara bersama-sama wadah simpan, suhu simpan dan waktu simpan tidak memberikan pengaruh yang berbeda signifikan terhadap perkecambahan benih meniran. Interaksi antara suhu simpan dan waktu simpan serta interaksi antara wadah simpan dan waktu simpan memberikan pengaruh yang berbeda signifikan terhadap perkecambahan.  

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