scholarly journals The coupled effect of light and temperature on dormancy release and germination of Pinus koraiensis seeds

2021 ◽  
Author(s):  
Min Zhang ◽  
Jiaojun Zhu
Keyword(s):  
Storage Temperature ◽  
Tree Regeneration ◽  
Pinus Koraiensis ◽  
Dormancy Release ◽  
Light Conditions ◽  
Primary Dormancy ◽  
Coupled Effect ◽  
C 50 ◽  
Storage Temperatures ◽  
Effect Of Light

AbstractElucidating the regulatory mechanisms of environmental factors on seed dormancy and germination will provide guidance for tree regeneration. Toward understanding the coupled effect of light and temperature on dormancy release and germination of Pinus koraiensis seeds, we set up three light conditions (L200: 200 μmol m−2 s−1, L20: 20 μmol m−2 s−1, L0: 0 μ m−2 s−1) and four storage temperatures [T-5: − 5 °C (50 days), T5: − 5 °C (50 days) + 5 °C (50 days), T25: − 5 °C(50 days) + 5 °C (50 days) + 25 °C (50 days), T15: − 5 °C (50 days) + 5 °C (50 days) + 25 °C (50 days) + 15 °C (50 days)] using imbibed seeds, then quantified phytohormones gibberellic acid (GA3) and abscisic acid (ABA) during the stratification. Germination percentage (GP), mean germination time (TM), and germination value (GV) under 25/15 °C temperature and the three light conditions were then determined. Phytohormone levels and germination performances were significantly affected by light and temperature. No consistent trend was found between the phytohormone levels and GP caused by light levels. Under the three light conditions, ABA concentrations in the embryo and endosperm decreased as storage temperature shifted from T-5 to T25 and increased from T25 to T15; GA3 decreased in nearly all four storage temperatures. GP reached 40–60% in T25 storage without light irradiance. In the three light conditions, GP and GV were higher at T5 and T25 than at T-5 and T15; so T5 and T25 are considered as optimum storage temperatures for dormancy release and germination. At optimum temperatures, light (L200, L20) significantly increased the GP and GV compared with the dark (L0). At L200 and L20, significant negative correlations between GV and the ABA concentrations and positive correlations between GV and GA/ABA in the seed embryo were found. Temperature played a more important role in primary dormancy release and germination; light was unnecessary for primary dormancy release. Light facilitated seed germination at optimum temperatures. The dormancy release and germination of P. koraiensis seeds were controlled by a decrease in ABA concentrations or an increase in GA/ABA induced by temperature variations.

scholarly journals Effect of light conditions on anatomical and biochemical aspects of somatic and zygotic embryos of hybrid larch (Larix × marschlinsii)

2015 ◽  
Vol 115 (4) ◽  
pp. 605-615 ◽  
Author(s):  
Patrick von Aderkas ◽  
Caroline Teyssier ◽  
Jean-Paul Charpentier ◽  
Markus Gutmann ◽  
Luc Pâques ◽  
...  
Keyword(s):  
Zygotic Embryos ◽  
Light Conditions ◽  
Hybrid Larch ◽  
Effect Of Light

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

Antibacterial Effect of Monocaprylin on Escherichia coli O157:H7 in Apple Juice

2005 ◽  
Vol 68 (9) ◽  
pp. 1895-1899 ◽  
Author(s):  
MANOJ KUMAR MOHAN NAIR ◽  
HANEM ABOUELEZZ ◽  
THOMAS HOAGLAND ◽  
KUMAR VENKITANARAYANAN
Keyword(s):  
Escherichia Coli ◽  
Apple Juice ◽  
Antibacterial Effect ◽  
Storage Temperature ◽  
Escherichia Coli O157 ◽  
Organoleptic Properties ◽  
E Coli ◽  
Low Concentrations ◽  
Storage Temperatures ◽  
Control Samples

The antibacterial effect of low concentrations of monocaprylin on Escherichia coli O157:H7 in apple juice was investigated. Apple juice alone (control) or containing 2.5 mM (0.055%) or 5 mM monocaprylin was inoculated with a five-strain mixture of E. coli O157:H7 at ~6.0 log CFU/ml. The juice samples were stored at 23 or 4°C for 14 or 21 days, respectively, and the population of E. coli O157:H7 was determined on tryptic soy agar plates supplemented with 0.6% yeast extract. At both storage temperatures, the population of E. coli O157:H7 in monocaprylin-supplemented juice samples was significantly lower (P &lt; 0.05) than that in the control samples. The concentration of monocaprylin and the storage temperature had a significant effect on the inactivation of E. coli O157:H7 in apple juice. Monocaprylin at 5 mM was significantly more effective than 2.5 mM monocaprylin for killing E. coli O157:H7 in apple juice. Inactivation of E. coli O157:H7 by monocaprylin was more pronounced in juice stored at 23°C than in the refrigerated samples. Results of this study indicated that monocaprylin is effective for killing E. coli O157:H7 in apple juice, but detailed sensory studies are needed to determine the organoleptic properties of apple juice containing monocaprylin.

Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)

2004 ◽  
Vol 10 (2) ◽  
pp. 73-77 ◽  
Author(s):  
K. Perez ◽  
J. Mercado ◽  
H. Soto-Valdez
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Storage Temperature ◽  
Persea Americana ◽  
Co2 Production ◽  
Hass Avocado ◽  
Storage Temperatures

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as ‘‘super extra’’ were stored at 10 and 20 C (first batch) and at 7 and 25 C (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 C, respectively. Based on the data of the first assay Q10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 C for 8 days and 3.0% at 10 C for 22 days. The maximum CO2 production at 20 C was reached during the second day of storage, while at 10 C it was reached at the 17th day (176.17 15.98 and 74.73 7.32 mL/kg h, respectively). The maximum ethylene production at 20 C was reached the second day of storage, and at 10 C the 6th day (239.06 54.55 and 28.00 8.12 mL/kg h, respectively).

scholarly journals Performance of Iris variegata genotypes in different light conditions: Flowering phenology and reproductive output

Genetika ◽  
2015 ◽  
Vol 47 (2) ◽  
pp. 679-694 ◽  
Author(s):  
Uros Zivkovic ◽  
Danijela Miljkovic ◽  
Natasa Barisic-Klisaric ◽  
Aleksej Tarasjev ◽  
Stevan Avramov
Keyword(s):  
Reproductive Output ◽  
Seed Mass ◽  
Flowering Phenology ◽  
Light Treatment ◽  
Biological Research ◽  
Congeneric Species ◽  
Light Conditions ◽  
Flowering Pattern ◽  
Experimental Garden ◽  
Effect Of Light

We analyzed genetic variability and phenotypic plasticity of flowering pattern and reproductive success in 97 clonal genotypes of Iris variegata originating from contrasting light habitats in Deliblato Sands and expressed under different experimental light conditions. Rhizome segments were taken from each of these clones and transplanted in the experimental garden near the Institute for Biological Research in Belgrade. Significant differences between genotypes were found for two traits (start of flowering, average flowering time). Genotypes originating from open and understory habitats significantly differed for three traits (number of flowers, number of capsules/number of flowers, seed mass/capsule). Significant effect of light treatment were found for three traits (number of capsules/number of flowers, seed mass/capsule, average seed mass). Statistically significant correlations between explored traits were generally similar but also to some extent habitat and treatment specific. Comparing these results with research carried out on congeneric species we noted that there are similar responses for some traits, but also significant differences in some components of flowering and fruiting success.

scholarly journals Harvest Maturity, Storage Temperature, and 1-MCP Application Frequency Alter Firmness Retention and Chlorophyll Fluorescence of `Redchief Delicious' Apples

2001 ◽  
Vol 126 (5) ◽  
pp. 618-624 ◽  
Author(s):  
Nazir A. Mir ◽  
Erin Curell ◽  
Najma Khan ◽  
Melissa Whitaker ◽  
Randolph M. Beaudry
Keyword(s):  
Chlorophyll Fluorescence ◽  
Elevated Temperatures ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Treatment Frequency ◽  
Malus Sylvestris ◽  
Application Frequency ◽  
Rate Of Decline ◽  
Harvest Maturity ◽  
Storage Temperatures

Fruit of `Redchief Delicious' apple [Malus sylvestris (L) Mill. var. domestica (Borkh.) Mansf.] were harvested 1 week before the climacteric (harvest 1), at the onset of the climacteric (harvest 2), and 1 week after the onset of the climacteric (harvest 3). Fruit were stored at 0, 5, 10, 15, or 20 °C and were treated with 0.7 μL·L-1 1-MCP on a once-per-week, once-per-2-week, once-per-month, and once-per-year basis or were left nontreated. The initial 1-MCP treatment was at 20 °C and subsequent applications were at storage temperatures. The compound slowed softening at all temperatures relative to nontreated fruit, however as temperature decreased, the benefits of 1-MCP application became less pronounced. Effectiveness of 1-MCP declined slightly as harvest maturity increased. Efficacy of 1-MCP treatment increased with greater frequency of application at 5, 10, 15, and 20 °C, but not at 0 °C. Fruit stored without refrigeration (20 °C) for more than 100 days did not soften significantly when treated once per week with 1-MCP. However, decay was a significant problem for treated and nontreated fruit stored at temperatures >5 °C; 1-MCP application reduced, but did not prevent decay. Rate of decline in titratable acidity increased with storage temperature and 1-MCP had no significant effect on retarding the decline in acid content. Minimal (Fo) and maximal (Fm) chlorophyll fluorescence was altered markedly by 1-MCP application, but the ratio of (Fm-Fo)/Fm was only slightly affected. The most effective 1-MCP treatment frequency was once per week and, at all elevated temperatures (5, 10, 15, and 20 °C), slowed loss of firmness to a greater extent than refrigeration (0 °C) alone. Application of 1-MCP resulted in greater retention of firmness than controlled atmosphere (CA) with O2 and CO2 at 1.5 kPa and 3 kPa, respectively. Data suggest that 1-MCP application, has the potential to reduce reliance on refrigeration and CA storage for maintaining firmness of `Redchief Delicious' apple, especially for relatively short storage durations (<50 days) when fruit are harvested within a week of the ethylene climacteric. Chemical name used: 1-methylcyclopropene (1-MCP).

Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus

2016 ◽  
Vol 79 (1) ◽  
pp. 148-152 ◽  
Author(s):  
TIAN DING ◽  
YAN-YAN YU ◽  
CHENG-AN HWANG ◽  
QING-LI DONG ◽  
SHI-GUO CHEN ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Water Activity ◽  
Storage Temperature ◽  
Probability Model ◽  
Toxin Production ◽  
Factors Affecting ◽  
Model Predictions ◽  
And Storage ◽  
Storage Temperatures ◽  
Good Agreement

ABSTRACT The objectives of this study were to develop a probability model of Staphylococcus aureus enterotoxin A (SEA) production as affected by water activity (aw), pH, and temperature in broth and assess its applicability for milk. The probability of SEA production was assessed in tryptic soy broth using 24 combinations of aw (0.86 to 0.99), pH (5.0 to 7.0), and storage temperature (10 to 30°C). The observed probabilities were fitted with a logistic regression to develop a probability model. The model had a concordant value of 97.5% and concordant index of 0.98, indicating that the model satisfactorily describes the probability of SEA production. The model showed that aw, pH, and temperature were significant factors affecting the probability of toxin production. The model predictions were in good agreement with the observed values obtained from milk. The model may help manufacturers in selecting product pH and aw and storage temperatures to prevent SEA production.

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