Fruit production in kiwifruit (Actinidia deliciosa) using preserved pollen

2004 ◽  
Vol 55 (5) ◽  
pp. 565 ◽  
Author(s):  
I. Abreu ◽  
M. Oliveira
Keyword(s):  
Storage Period ◽  
Fruit Production ◽  
Actinidia Deliciosa ◽  
High Viability ◽  
Hand Pollination ◽  
Male Flowers ◽  
And Storage ◽  
Direct Immersion

The influence of temperature and storage period on pollen quality of Actinidia deliciosa (A. Chev.) C. F. Liang & A. R. Ferguson was studied. Pollen collected from male flowers was stored under different conditions (20°C, 65% RH; –20°C, 51% RH; –80°C, 55% RH and –196°C by direct immersion in liquid nitrogen). During the preservation period, viability and in vitro germination percentages were evaluated at regular periods. The results show that –20°C was the best temperature at which to preserve pollen of A. deliciosa because it retains high viability and germination. At 20°C, germination was totally lost within 8 weeks, and at –80°C or –196°C germination drastically dropped over the same period of preservation. In the 2002 blossoming season, the pollen preserved at –20°C was used for hand pollination in order to estimate its seed set capacity. Thirty days after fruit-set, all fruits were long and well shaped, indicating a successful pollination. Our results indicate a simple and reliable method to preserve pollen of A. deliciosa that can be easily used by farmers.

scholarly journals Tyrosol-Enriched Tomatoes by Diffusion across the Fruit Peel from a Chitosan Coating: A Proposal of Functional Food

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 335
Author(s):  
Silvia Tampucci ◽  
Antonella Castagna ◽  
Daniela Monti ◽  
Clementina Manera ◽  
Giuseppe Saccomanni ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Storage Period ◽  
Food Matrix ◽  
Fruit Peel ◽  
Fresh Food ◽  
In Vitro Permeation ◽  
Active Transfer

Chitosan is receiving increasing attention from the food industry for being a biodegradable, non-toxic, antimicrobial biopolymer able to extend the shelf life of, and preserve the quality of, fresh food. However, few studies have investigated the ability of chitosan-based coatings to allow the diffusion of bioactive compounds into the food matrix to improve its nutraceutical quality. This research is aimed at testing whether a hydrophilic molecule (tyrosol) could diffuse from the chitosan-tyrosol coating and cross the tomato peel. To this end, in vitro permeation tests using excised tomato peel and an in vivo application of chitosan-tyrosol coating on tomato fruit, followed by tyrosol quantification in intact fruit, peel and flesh during a seven-day storage at room temperature, were performed. Both approaches demonstrated the ability of tyrosol to permeate across the fruit peel. Along with a decreased tyrosol content in the peel, its concentration within the flesh was increased, indicating an active transfer of tyrosol into this tissue. This finding, together with the maintenance of constant tyrosol levels during the seven-day storage period, is very promising for the use of chitosan formulations to produce functional tomato fruit.

scholarly journals The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

2009 ◽  
Vol 57 (5) ◽  
pp. 57-64
Author(s):  
Radka Burdychová ◽  
Hana Šulcerová
Keyword(s):  
Lactobacillus Casei ◽  
Sensory Quality ◽  
Storage Period ◽  
Probiotic Strain ◽  
Negative Control ◽  
Fermented Sausages ◽  
Dry Sausages ◽  
And Storage ◽  
Ph Profiles

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and sto­ra­ge of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages significantly (P < 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 106 CFU/g in both producers. No differences between pH profiles of probiotic sausages and controls without probiotics were observed.It was observed that all probiotic sausages had sensory properties near the traditional products.

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

scholarly journals Influence of drying temperature and storage period on the quality of cherry and plum tomato powder

2018 ◽  
Vol 6 (4) ◽  
pp. 1146-1153 ◽  
Author(s):  
Adewale Obadina ◽  
Jumoke Ibrahim ◽  
Ifeoluwa Adekoya
Keyword(s):  
Storage Period ◽  
Drying Temperature ◽  
Tomato Powder ◽  
And Storage

Effect of postharvest mechanical stress on quality and storage life of Chinese cabbage cv. Yuki

2004 ◽  
Vol 44 (6) ◽  
pp. 629
Author(s):  
K. Porter ◽  
G. Collins ◽  
A. Klieber
Keyword(s):  
Mechanical Stress ◽  
Chinese Cabbage ◽  
Brassica Campestris ◽  
Storage Period ◽  
The Other ◽  
Market Quality ◽  
Marketable Yield ◽  
And Storage ◽  
Hard Floor

The effects of 3 common handling procedures and mishaps (dropping, compression and trimming) applied to Chinese cabbage cv. Yuki [Brassica campestris L. ssp. pekinensis (Lour.) Olsson] were compared to unstressed control cabbages. Heads were mechanically stressed by dropping from 50 cm onto a hard floor, by prolonged compression under 3 kg of weight before storage, or by repeated trimming of the outer leaves during storage. Cabbages were stored at 2°C for 9 weeks. Market quality of cabbages was not affected by the mechanical stresses, but storage for 9 weeks reduced marketable quality. Heads that were repeatedly trimmed produced less ethylene at the end of the storage period compared to the start, and less ethylene than the other treatments (due to the removal of outer senescing and rotting leaves); however, marketable yield was not improved.

scholarly journals Evaluation of Contamination Risks Due to the Sale and Storage Conditions of Smoked, Dried and Fresh Fishes in Ouagadougou

2021 ◽  
pp. 42-54
Author(s):  
Arouna Ouedraogo ◽  
Cheikna Zongo ◽  
François Tapsoba ◽  
Hama Cissé ◽  
Yves Traoré ◽  
...  
Keyword(s):  
Burkina Faso ◽  
Storage Period ◽  
Storage Conditions ◽  
Smoked Fish ◽  
Different Types ◽  
And Storage ◽  
Fish Industry ◽  
Fish Trade ◽  
Temperature Storage

Aims: Fish is a product more and more consumed in Burkina Faso, especially in Ouagadougou. Poor sale and storage conditions can impact on the hygienic quality of fish. The objective of this study was to identify the contamination risks due to the sale and storage conditions of smoked, dried and fresh fishes. Study Design: A descriptive design was used to identify the different types and origins of fish on the markets in Ouagadougou and the practices and conditions of sale that could be sources of chemical and microbiological contamination. Place and Duration of Study: Relevant data was collated in Ouagadougou (Burkina Faso) from February 2019 to July 2019. Methodology: A survey was conducted among traders of dried and smoked fish from 50 markets and major sales sites in Ouagadougou. Data collection was done using a questionnaire developed with Sphinx Plus2 software. Results: The results indicated a higher proportion of men (75%) than women (25%) with an age between 21 and 45 years old were participated in fish trade. The fish encountered in the markets of Ouagadougou come from Sourou, Kompienga and Bagré, as well as from external suppliers such as Côte d'Ivoire, Mali and Senegal. The different types of fish sold were dried or smoked carp (36.67%), smoked catfish (23.33%), dried Nanani or Djêdjê wala (concorde) (13.33%), smoked Macharon (10%), smoked Racok (10%) and smoked eels or Roolgo in mooré (local language) (6.67%). The types of fish most purchased by consumers, in order, were: Carp, Catfish, Macharon, Nanani. In addition, the study detected risks of contamination of the fish, namely: exposure material consisting of tables and baskets, conservation at room temperature, storage period of 10 to 30 days, no training in hygiene, fish served with bare hands, exposed to dust and stray animals. Conclusion: In sum, the study revealed some characteristics of the fish industry in Ouagadougou and also risks of contamination of fish sold on the markets.

scholarly journals Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

2020 ◽  
Vol 7 (3) ◽  
pp. 89
Author(s):  
Eka Saputra
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Frozen Storage ◽  
Storage Period ◽  
Raw Material ◽  
Minced Fish ◽  
Materials Used ◽  
And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

scholarly journals Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yajing Xie ◽  
Qiong Lin ◽  
Wenqiang Guan ◽  
Shuzhen Cheng ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Storage Period ◽  
Food Preservation ◽  
Storage Quality ◽  
Acid Sulfate ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C

Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

scholarly journals The relationship between the storage methods and the formation of dentinal defects (cracks)

2019 ◽  
Vol 67 ◽  
Author(s):  
Fábio Nakao ARASHIRO ◽  
Michelle Tavares Galotto NANTES ◽  
Pedro Gregol da SILVA ◽  
Key Fabiano Souza PEREIRA ◽  
Muryllo Eduardo Sales dos SANTOS
Keyword(s):  
Storage Period ◽  
Root Apex ◽  
Surgical Instruments ◽  
Distilled Water ◽  
Chi Square ◽  
Significance Level ◽  
Significant Difference ◽  
And Storage ◽  
Group 1

ABSTRACT Objective: This research study aims at conducting an in vitro evaluation of crack formation in freshly extracted teeth after undergoing different storage and decontamination methods. Methods: 60 erupted upper third molars conventionally extracted using forceps # 210h (quinelato surgical instruments, rio claro - sp) and randomly distributed in three groups (n = 30): group 1 - storage in dry environment for 30 days, group 2 - sterilization in autoclave and storage for 30 days in distilled water, and group 3 - 10% formaldehyde decontamination for 14 days and storage in distilled water for additional 30 days. after the storage period, teeth had their roots transversely sectioned at 2, 4 and 6 mm below the root apex using a low rotation diamond disk under constant cooling. the evaluation of fragments was performed using a 30-time magnification microscope. Results: Cracks were seen only in group 1 and the chi-square statistical test with 5% significance level showed a statistically significant difference comparing the dry storage group to the others. Conclusion: The storage of extracted teeth in a dry environment influences the formation of dentinal defects.

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