Sweetening During Low-Temperature and Long-Term Storage of Indian Potatoes

2018 ◽  
Vol 61 (3) ◽  
pp. 207-217 ◽  
Author(s):  
Pinky Raigond ◽  
Ashiv Mehta ◽  
Brajesh Singh
Keyword(s):  
Low Temperature ◽  
Long Term Storage ◽  
Term Storage

Premier Russet: A Dual-Purpose, Potato Cultivar with Significant Resistance to Low Temperature Sweetening During Long-Term Storage

2008 ◽  
Vol 85 (3) ◽  
pp. 198-209 ◽  
Author(s):  
R. G. Novy ◽  
J. L. Whitworth ◽  
J. C. Stark ◽  
S. L. Love ◽  
D. L. Corsini ◽  
...  
Keyword(s):  
Low Temperature ◽  
Potato Cultivar ◽  
Dual Purpose ◽  
Low Temperature Sweetening ◽  
Long Term Storage ◽  
Term Storage

Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat

2020 ◽  
Vol 112 ◽  
pp. 270-280 ◽  
Author(s):  
Naho Nakazawa ◽  
Ritsuko Wada ◽  
Hideto Fukushima ◽  
Ryusuke Tanaka ◽  
Shinji Kono ◽  
...  
Keyword(s):  
Low Temperature ◽  
Quality Characteristics ◽  
Long Term Storage ◽  
Term Storage

Low-Temperature Fish Storage Facility with Precise Temperature Control

1969 ◽  
Vol 26 (1) ◽  
pp. 154-161
Author(s):  
K. R. Scott
Keyword(s):  
Steady State ◽  
Low Temperature ◽  
Temperature Control ◽  
Room Temperature ◽  
Storage Facility ◽  
Hot Gas ◽  
Long Term Storage ◽  
Straight Line ◽  
Term Storage

A coldroom complex recently installed at the Fisheries Research Board of Canada, Freshwater Institute laboratory at Winnipeg features several design aspects that are considered novel. These include foamed-in-place urethane insulation, two alternating R-502 refrigeration systems incorporating automatic safety switch-over and adjustable defrost, "straight-line" pneumatic temperature control, hot gas bypass control, and a master panel. The facility combines a cold laboratory at +2 C, a long-term storage room at −37 C, a small anteroom at −26 C, and a room containing eight 10.0-ft3 precise temperature cabinets at −40 C. Room temperature variation is ±0.25 degrees C during steady state conditions. Temperature rise during daily defrosting is less than 2 degrees C for a duration of 1 hr.

scholarly journals Ultrastructure and biological properties of Avian influenza viruses following cryopreservation

2019 ◽  
Vol 5 (4) ◽  
pp. 18-21
Author(s):  
M. Yu. Stegniy ◽  
B. T. Stegniy
Keyword(s):  
Low Temperature ◽  
Avian Influenza ◽  
Influenza Viruses ◽  
Ultrastructural Changes ◽  
National Endowment ◽  
Avian Influenza Viruses ◽  
Storage Duration ◽  
Long Term Storage ◽  
Term Storage

Ultrastructure and infectious activity of avian influenza virus (strain А/Chicken/Sivash/02/05 (H5N1)) following cryopreservation and low temperature storage at –20, –70, and –196°C during various terms from 25 days up to 143 months using electron microscopy, serological and virological methods were investigated. Avian influenza viruses strain А/Chicken/Sivash/02/05 (H5N1) is stored in the Collection of Pathogens of the National Scientific Center ‘Institute of Experimental and Clinical Veterinary Medicine’ (Kharkiv, Ukraine), which was granted the National Endowment of Ukraine status. The conducted study allowed to reveal on electronograms the ultrastructural changes in AIV during long term storage (18 months) at moderately low temperature (–20°C), in particular loss of glycoprotein of peplomers in the majority of virions. The changes in ultrastructure of the virus samples were accompanied by a loss of hemagglutinating activity during long-term storage of AIV samples at moderately low temperature of –20°C. When storing the AIV samples at –70 and –196°C the virions generally remain negatively contrasted, keep peplomers for the studied storage duration

Incorporation of Mannitol in Tissue Culture Media for Long-Term Storage of Potatoes at Moderately Low Temperature and Effect on Subsequent Micropropagation

2020 ◽  
Vol 97 (4) ◽  
pp. 439-446
Author(s):  
Angel L. Chappell ◽  
Jeffrey W. Koym ◽  
Douglas C. Scheuring ◽  
J. Creighton Miller ◽  
M. Isabel Vales
Keyword(s):  
Tissue Culture ◽  
Low Temperature ◽  
Culture Media ◽  
Tissue Culture Media ◽  
Long Term Storage ◽  
Term Storage

scholarly journals The Effect of Long-Term Storage on Mycobacterium bovis

2021 ◽  
Vol 70 (3) ◽  
pp. 327-337
Author(s):  
OLEXIY TKACHENKO ◽  
NATALI KOZAK ◽  
MARYNA BILAN ◽  
VOLODYMYR HLEBENIUK ◽  
NATALIA ALEKSEEVA ◽  
...  
Keyword(s):  
Low Temperature ◽  
Mycobacterium Bovis ◽  
Nutrient Medium ◽  
Tween 80 ◽  
Initial Strain ◽  
Genetic Changes ◽  
Long Term Storage ◽  
Solid Nutrient Medium ◽  
Term Storage

It was established that when stored for many years (10–13 years) in low-temperature conditions (3°C), without sub-culture on a nutrient medium, Mycobacterium bovis grew as visible colonies along the line of inoculation. However, due to long-term storage in conditions of low temperature (3°C) morphology of mycobacteria differed significantly from initial cultures formed by rod-shaped bacteria. Some of them became pigment-forming and smooth on the surface. Unlike the initial strain of mycobacteria, a perennial bacteria stored under hard conditions did not cause the death of guinea pigs or their sensitization to a purified protein derivative for mammals. Morphological forms of the perennial mycobacteria had the following changes: pigment forming, L-forms of the vesicular type, non-acid-fast thread-like (filamentous) bacillary forms, and elementary bodies when compared to the initial strain. There were also some genetic changes in the target DNA due to the long-term storage of M. bovis. It may indicate a mutation in the pathogen’s DNA. These mycobacteria had altered biochemical activity during storage. The number of passages on the solid nutrient medium did not affect their fermentative activity. However, the low cultivation temperature increases mycobacterial catalase activity and the ability to hydrolyze Tween-80.

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