scholarly journals Specific root respiration of three plant species as influenced by storage time and conditions

2020 ◽  
Vol 453 (1-2) ◽  
pp. 615-626 ◽  
Author(s):  
Zana A. Lak ◽  
Hans Sandén ◽  
Mathias Mayer ◽  
Boris Rewald
Keyword(s):  
Plant Species ◽  
Root Respiration ◽  
Storage Time ◽  
Cold Water ◽  
Storage Conditions ◽  
Root Trait ◽  
Tree Seedling ◽  
Considerable Uncertainty ◽  
Dry Conditions ◽  
And Storage

Abstract Aims Specific root respiration (RRS) is a key root trait, determining i.e. nutrient foraging and uptake efficiencies. However, a considerable uncertainty exists regarding the effects of storage time and conditions on RRS measurements. Methods Fine root CO2 efflux rates of three plant types (tree seedling Carpinus betulus, legume Pisum sativum, grass Lolium perenne) were measured as depending on storage time (30–1440 min post-rinsing) and conditions (i.e. attached to plant, warm and cold water storage, and storage under dry conditions). Results Short-term storage conditions (30 min) had a significant effect on measured RRS rates, in specific, RRS rates of all three species were significantly lower under dry storage. Irrespective of plant species or temperature, storage of excised roots in water did not affect RRS for 300 min,. RRS measurements remained stable for 1 day if roots were stored cold. Conclusions Our results have important implications on measurement routines of RRS—a generally understudied root trait. Henceforth it seems reasonable to collect roots in the field and transport them, hydrated but even uncooled, to the laboratory for subsequent measurements for at least 300 min post-rinsing.

scholarly journals Evaluation of Bis (2-ethylhexyl) phthalate (DEHP) in the PET Bottled Mineral Water of Different Brands and Impact of Heat by GC-MS/MS

2021 ◽  
Author(s):  
Laxmi Kant Bhardwaj ◽  
Archana Sharma
Keyword(s):  
Storage Time ◽  
Mineral Water ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Local Market ◽  
Batch Number ◽  
Water Filling ◽  
And Storage ◽  
Ethylhexyl Phthalate ◽  
Bottled Mineral Water

Abstract Phthalates are one of the ubiquitous contaminants in the environment due to the extensive use in the last few years. They are easily released because they are not chemically bonded to polymers. They migrate into the food during food packing while in water, they migrate during water filling or storage and bottle manufacturing. They are toxic to human health and known as carcinogen/ endocrine disruptors. A total of sixty PET (polyethylene terephthalate) bottled mineral water samples of different six brands were purchased from the local market of Noida, India. These bottles were of two different batch numbers of each brand. Two bottles of each brand with a different batch number were analyzed immediately after purchase while the other eight bottles were analyzed after two and six months when they were stored in sunlight (~ 45 o C) and - 20 o C. The aim of the present study was to determine the migration of DEHP and its impact on storage conditions of PET bottled mineral water in retail stores or homes. We used a gas chromatography-mass spectrometry (GC-MS/MS) for the estimation of DEHP in these samples. We observed that the migration of DEHP was dependent on high temperature and storage time. DEHP was present only in those samples, which were stored in sunlight for two & six months and at - 20 o C for six months. While found below the detection limit in those samples which were analyzed immediately after purchase and stored at - 20 o C for two months.

scholarly journals Effect of Extraction Methods and Storage Time on the Yield and Qualities of Neem Seed (Azadirachta indica A. Juss) Oil

2021 ◽  
Vol 18 (1) ◽  
pp. 55-62
Author(s):  
J.B. Hussein ◽  
J.O.Y. Ilesanmi ◽  
H.A. Yahuza ◽  
I. Nkama
Keyword(s):  
Storage Time ◽  
Seed Oil ◽  
Cold Water ◽  
Chemical Properties ◽  
Extraction Methods ◽  
Hot Water ◽  
Phytochemical Analysis ◽  
Neem Seed ◽  
Neem Seed Oil ◽  
And Storage

The effects of extraction methods and time of storage on the yield and qualities of neem seed oil were investigated. Three extraction methods: cold water, hot water, and n-hexane were used while the extracted oils were stored at room temperature for six months. The yield, chemical properties, qualitative and quantitative phytochemical analysis of the fresh and stored oils were evaluated at every two-month interval using standard methods. The results showed that n-hexane gave the highest oil yield (62 %), followed by hot water (49 %), and cold water (42 %). The chemical properties ranged as follows; peroxide value: (7.02–25.56, 6.30–26.76 and 8.99–24.16 Meq/kg), saponification value: (133.95–245.26, 114.09–288.09 and 141.11–250.12 mg KOH/g oil), iodine value: (51.69–6.98, 56.73–7.88 and 54.87–9.51 mg/wij’s) and acid value: (18.01–55.99, 11.34–85.12 and 14.62–56.88 mg KOH/g oil) for cold water, hot water, and n-hexane respectively. The qualitative phytochemical analysis indicated the presence of flavonoids, coumarins, terpenoids, triterpenoid, and steroid contents. Conclusively, the extraction methods and storage time affect the yield and qualities of the extracted neem seed oil, while the chemical and phytochemical results revealed that the extracted oils were good for both medical and industrial applications. Keywords:  Neem seeds, oils, extraction methods, storage time, chemical and phytochemical properties

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

2005 ◽  
Vol 68 (7) ◽  
pp. 1487-1491 ◽  
Author(s):  
TUĞRUL M. MASATCIOĞLU ◽  
YAHYA K. AVŞAR
Keyword(s):  
Staphylococcus Aureus ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Black Pepper ◽  
Ash Content ◽  
Mold Growth ◽  
Storage Duration ◽  
And Storage ◽  
Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P < 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P < 0.05).

Effect of Growth-Location and Length of Storage on Glycoalkaloid Content of Roadside-Stand Potatoes as Stored by Consumers

1983 ◽  
Vol 46 (2) ◽  
pp. 119-121 ◽  
Author(s):  
ANN M. WILSON ◽  
DEBORAH F. MCGANN ◽  
RODNEY J. BUSHWAY
Keyword(s):  
Statistical Analysis ◽  
Storage Time ◽  
Storage Conditions ◽  
The State ◽  
Potato Tubers ◽  
Toxic Level ◽  
Wet Weight ◽  
Total Glycoalkaloids ◽  
The Individual ◽  
And Storage

Potato tubers were purchased from roadside stands at 25 locations in the State of Maine and were stored from 1 to 3 months under home storage conditions at 12.2°C. Initially and after 1 and 3 months of storage, tubers were analyzed for their α-chaconine, α-solanine and total glycoalkaloid (TGA) contents. Mean α-chaconine, α-solanine and total glycoalkaloid contents of the tubers ranged from 0.41 to 3.45, 0.35 to 1.51 and 0.75 to 6.16 mg/100 g of tuber (wet weight), respectively. Statistical analysis of the results indicated that the interaction of location and storage time had a significant (P<0.05) effect on concentration of the individual and total glycoalkaloids in the tubers. The results also demonstrated that storage under these suboptimum conditions did not cause an increase of glycoalkaloids to a toxic level.

scholarly journals Influence of Storage Conditions on SARS-CoV-2 Nucleic Acid Detection in Throat Swabs

2020 ◽  
Vol 222 (2) ◽  
pp. 203-205 ◽  
Author(s):  
Lin Li ◽  
Xiao Li ◽  
Zhendong Guo ◽  
Zhongyi Wang ◽  
Ke Zhang ◽  
...  
Keyword(s):  
Nucleic Acid ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Nucleic Acid Detection ◽  
Nucleic Acid Testing ◽  
Threshold Values ◽  
Sample Storage ◽  
Cycle Threshold ◽  
And Storage

Abstract The detection of SARS-CoV-2 infection is the premise of quarantine. In many countries or areas, samples need to be shipped or inactivated before SARS-CoV-2 testing. In this study, we checked the influence of sample storage conditions on SARS-CoV-2 nucleic acid testing results, including sample inactivation time, storage temperature, and storage time. All of these conditions caused an increase in the cycle threshold values of the nucleic acid tests and led to the misclassification of at least 10.2% of positive cases as negative or suspected. The results highlight the importance of immediate testing of samples for SARS-CoV-2 nucleic acid detection.

scholarly journals Influence of harvest date and storage conditions on the content of chlorophyll pigments in pear peels

2012 ◽  
Vol 24 (1) ◽  
pp. 91-95 ◽  
Author(s):  
Jan Błaszczyk
Keyword(s):  
Shelf Life ◽  
Chlorophyll A ◽  
Significant Influence ◽  
Storage Time ◽  
Storage Conditions ◽  
Harvest Date ◽  
Controlled Atmosphere ◽  
Chlorophyll Pigments ◽  
Controlled Atmospheres ◽  
And Storage

Influence of harvest date and storage conditions on the content of chlorophyll pigments in pear peelsDuring each season, pears were harvested on three dates at four-day intervals. The fruit was stored for 150 days in temperatures of 0-0.5°C in common cold storage (NA - normal atmosphere) and also in controlled atmospheres (CA) of different gaseous content: 0.8% CO2+ 2% O2, 2% CO2+ 2% O2and 3% CO2+ 3% O2. After removing the pears from storage they were additionally stored for seven days in a temperature of 17°C - simulated shelf life. The content of chlorophyll pigments (chlorophyll a + b) was determined after each harvest date, storage time and simulated shelf life. Based on the results, I concluded that the a + b chlorophyll content in the peel of both pear cultivars significantly decreased along with the subsequent harvest date. In addition, the storage conditions had a significant influence on the studied factor. Compared to the normal atmosphere, the controlled atmosphere conditions were more efficient in slowing the yellowing of the fruit due to reduced chlorophyll degradation. The atmosphere consisting of 3% CO2+ 3% O2or 2% CO2+ 2% O2was more favourable for the higher content of chlorophyll a + b in the peel of ‘Conference’ pears than 0.8% CO2+ 2% O2. In the case of ‘Concorde’ pears, the influence of particular compositions of CA on the content of chlorophyll a + b changed over the years.

In vitro toxicity of infusion sets depends on their composition, storage time and storage conditions

2015 ◽  
Vol 489 (1-2) ◽  
pp. 285-293 ◽  
Author(s):  
Luba Kozlovskaya ◽  
Hen Popilski ◽  
Pavel Gorenbein ◽  
David Stepensky
Keyword(s):  
Storage Time ◽  
Storage Conditions ◽  
In Vitro Toxicity ◽  
And Storage

scholarly journals SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

2019 ◽  
Vol 14 (4) ◽  
pp. 509
Author(s):  
Denis Henrique Silva Nadaleti ◽  
Hully Alves Rocha ◽  
Luciana Maria Vieira Lopes Mendonça ◽  
José Marcos Angélico de Mendonça ◽  
Iêda Bruna dos Reis ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
And Storage ◽  
Zero Time ◽  
Roasted Coffee Beans ◽  
Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

scholarly journals Impact of storage conditions and premix type on phytase stability

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Marut Saensukjaroenphon ◽  
Caitlin E Evans ◽  
Chad B Paulk ◽  
Jordan T Gebhardt ◽  
Jason C Woodworth ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Storage Time ◽  
Storage Condition ◽  
Storage Conditions ◽  
Mineral Oil ◽  
Heat Pulse ◽  
Pulse Treatment ◽  
And Storage ◽  
Potential Use ◽  
Oil Type

Abstract Potential use of medium-chain fatty acids (MCFA), increased temperatures and exposure time may be implemented to mitigate biological hazards in premixes and feed ingredients. However, there are no data on how these strategies influence phytase stability. For Exp. 1, there were no four- and three-way interactions among premix type (PT), oil type (OT), storage condition (SC), and storage time (ST) for phytase stability (P > 0.111). There were two-way interactions for PT × SC (P < 0.001) and SC × ST (P < 0.001). The OT did not affect phytase stability when premixes-containing phytase were added as either mineral oil (MO) or MCFA (P = 0.382). For Exp. 2, there was no interaction between PT and OT (P = 0.121). There were also no differences for phytase stability between vitamin premix (VP)- and vitamin trace mineral (VTM) premix-containing phytase were heated at 60 °C (P = 0.141) and between premixes-containing phytase were mixed with 1% MO added and 1% MCFA (P = 0.957). Therefore, the phytase was stable when mixed with both VP and VTM premix and stored at 22 °C with 28.4% relative humidity (RH). The phytase stability was dramatically decreased when the phytase was mixed with premixes and stored at 39.5 °C with 78.8% RH. Also, MCFA did not influence phytase degradation during storage up to 90 d and in the heat pulse process. The phytase activity was decreased by 20% after the premixes containing the phytase was heated at 60 °C for approximately 9.5 h. If both MCFA and heat pulse treatment have similar efficiency at neutralizing or reducing the target pathogen, the process of chemical treatment could become a more practical practice.

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