Impact of low temperature storage on active and storage forms of folate in choy sum (Brassica rapa subsp. parachinensis)

2012 ◽  
Vol 74 ◽  
pp. 85-90 ◽  
Author(s):  
T.J. O’Hare ◽  
M. Pyke ◽  
P. Scheelings ◽  
G. Eaglesham ◽  
L. Wong ◽  
...  
Keyword(s):  
Low Temperature ◽  
Brassica Rapa ◽  
Low Temperature Storage ◽  
And Storage ◽  
Temperature Storage

scholarly journals Effect of Mechanical Injury and Low Temperature Storage on the Accumulation of Glycoalkaloids in the Tubers of 7 Varieties of Potato (Solanum Tuberosum L.) grown in Oman

2003 ◽  
Vol 8 (2) ◽  
pp. 83
Author(s):  
Elsadig A. Eltayeb ◽  
Sana Salem Al-Sinani ◽  
I. A. Khan
Keyword(s):  
Low Temperature ◽  
Solanum Tuberosum L ◽  
Storage Period ◽  
Mechanical Injury ◽  
Potato Tubers ◽  
Low Temperature Storage ◽  
Glycoalkaloid Content ◽  
And Storage ◽  
Safety Limit ◽  
Temperature Storage

Tubers from 7 potato varieties were analyzed for their rates of glycoalkaloid accumulation in response to stresses of three types of mechanical injury and low temperature storage. Mechanical injuries were found to greatly stimulate glycoalkaloid accumulation in both peel and flesh of tubers. The extent of glycoalkaloid accumulation appears to depend on variety, type of mechanical injury, and storage period. Most of the injury-stimulated glycoalkaloid accumulation occurred within 7 and 14 days after treatment. Cutting the tubers resulted in the highest content of glycoalkaloids both in flesh and peel up to levels that exceeded the upper safety limit of 200 mg/kg FW. Injury stimulated α-solanine accumulation in stored potato tubers is more than α-chaconine, resulting in a decrease in the α-chaconine: α-solanine ratio. When tubers were stored at low temperature, the rate of glycoalkaloid accumulation was found to be independent of the glycoalkaloid level at harvest. The greatest increase in total glycoalkaloid content of the seven varieties was found after two weeks of storage at both 4 ºC and 10 ºC. Further storage at these temperatures resulted in a decrease in the rate of glycoalkaloid accumulation in most of them. At 10 ºC glycoalkaloid content tended to increase more rapidly than at 4 ºC. The α-solanine content of the tubers showed an increase following low temperature storage.  

scholarly journals The Degreening of `Fallglo' Tangerine

1997 ◽  
Vol 122 (4) ◽  
pp. 547-552 ◽  
Author(s):  
Peter D. Petracek ◽  
Lymari Montalvo
Keyword(s):  
Low Temperature ◽  
Exposure Time ◽  
Water Loss ◽  
Storage Temperature ◽  
Citrus Reticulata ◽  
Early Season ◽  
Low Temperature Storage ◽  
Time Periods ◽  
And Storage ◽  
Temperature Storage

`Fallglo' (Bower citrus hybrid [Citrus reticulata Blanco × (C. reticulata Blanco × C. paradisi Macf.)] × `Temple' [C. reticulata Blanco × C. sinensis L.] is an early season tangerine that is reportedly hypersensitive to ethylene exposure during degreening. The effects of ethylene exposure time, waxing, and storage temperature on `Fallglo' color were examined to assess degreening strategies. Exposure to 5 μL·L-1 ethylene for 24 or 48 hours hastened degreening, and internal ethylene levels increased following the time periods of ethylene exposure. Fruit not exposed to ethylene, or exposed for shorter periods (2 or 6 hours), degreened slowly during storage at 15.5 °C and internal ethylene levels remained low. Low-temperature storage (4.5 °C) or waxing hindered degreening after ethylene exposure but decreased water loss. Degreening after ethylene exposure was faster for fruit stored at 15.5 than 26.5 °C.

scholarly journals Cultivar and Conditioning Treatment Affect Development of Red Drupe in Blackberry Fruit

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 640f-640
Author(s):  
P. Perkins-Veazie ◽  
J.K. Collins ◽  
J.R. Clark
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Titratable Acidity ◽  
Cultivar Differences ◽  
Total Anthocyanin ◽  
Low Temperature Storage ◽  
Conditioning Treatment ◽  
Temperature Damage ◽  
And Storage ◽  
Temperature Storage

Blackberry fruit often exhibit an unattractive discoloration following harvest and storage. This redness appears at random on the berry and has been associated with sunburn or high temperature damage, or with fruit harvested less than fully ripe. We began a study to separate and identify causes of red drupe. Black (fully ripe) berries, free of sunburn, of six blackberry cultivars were harvested in the morning and subjected to conditioning treatments of 20 hours at 2 or at 20°C, followed by 7 days storage at 2°C. Strong cultivar differences and effects of conditioning treatment were found. `Navaho', `Arapaho' and `Chester' had little or no red drupe, regardless of conditioning treatment. As much as 50% of `Shawnee' and `Choctaw' berries exhibited red drupe, with more appearing in fruit conditioned at 2°C. Development of red drupe in berries conditioned at 2°C was quadratically related to total anthocyanin and juice pH, while that of fruit conditioned at 20°C was quadratically related to percent titratable acidity. The red drupe disorder in blackberries is exacerbated by low temperature storage and may be due to decreased cellular pH and subsequent anthocyanin glycosylation in individual drupelets.

USS 9% NICKEL STEEL

Alloy Digest ◽  
1964 ◽  
Vol 13 (8) ◽  
Keyword(s):  
United States ◽  
Fracture Toughness ◽  
Low Temperature ◽  
Physical Properties ◽  
Tensile Properties ◽  
Nickel Steel ◽  
Low Temperature Storage ◽  
United States Steel Corporation ◽  
Steel Corporation ◽  
Temperature Storage

Abstract USS 9% Nickel Steel was specifically developed for low-temperature storage vessels operating down to minus 320 F. It is recommended for cryogenic service. This datasheet provides information on composition, physical properties, elasticity, and tensile properties as well as fracture toughness. Filing Code: SA-166. Producer or source: United States Steel Corporation.

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