Cold-storage-induced changes in chlorophyll fluorescence of kangaroo paw Bush Dawn flowers

2000 ◽  
Vol 40 (8) ◽  
pp. 1151 ◽  
Author(s):  
J. H. Miranda ◽  
D. C. Joyce ◽  
S. E. Hetherington ◽  
P. N. Jones
Keyword(s):  
Chlorophyll Fluorescence ◽  
Storage Temperature ◽  
Vase Life ◽  
Storage Duration ◽  
Growth Environment ◽  
C Storage ◽  
Induced Changes ◽  
Linear Manner ◽  
Storage Temperatures ◽  
Temperature Storage

Effects on vase life and chlorophyll fluorescence were evaluated for kangaroo paw Bush Dawn flowers harvested from 3 growth environments and kept at 3 storage temperatures for 4 storage periods. Flowers were grown in a glasshouse, shadehouse and in the open. Harvested flowers were stored at 0, 7.5 or 13°C for 1, 2, 3 or 4 weeks. Minimum fluorescence values decreased progressively from 0.103 to 0.078 as storage temperatures increased from 0 to 13°C. Relative fluorescence ratios of stored kangaroo paw flowers were altered significantly in response to storage temperature, storage duration and growth environment. Relative fluorescence ratios decreased progressively from 0.778 to 0.649 with increasing storage duration from 1 to 4 weeks. Relative fluorescence values were 0.688, 0.784 and 0.711 for 0, 7.5 and 13°C storage temperatures, respectively. Minimum fluorescence did not differ among the growth environments, but relative fluorescence was highest for the shadehouse (0.760) and lowest for the open (0.695). Vase life was also influenced by storage temperature, storage duration and flower source. Main effect vase lives of flowers were 6.6, 7.2 and 3.4 days for 0, 7.5 and 13°C storage temperatures, respectively. Shorter vase life after storage at 0 than at 7.5°C indicates that Bush Dawn is chilling sensitive. Post-storage longevity of flowers from the shadehouse (6.5 days) and glasshouse (6.3 days) was greater than from the open (4.2 days). Relative fluorescence values, which decreased in a linear manner for all storage temperatures as storage duration increased, were significantly correlated with the vase life.

scholarly journals Evaluasi Penyimpanan Spermatozoa Ayam Pada Suhu 5⁰C, 26⁰C Dengan Pengencer Infuse NaCl, Glukosa 5% dan 10%

2021 ◽  
pp. 10-19
Author(s):  
Asnawi Asnawi ◽  
Maskur Maskur ◽  
Adji Santoso Dradjat
Keyword(s):  
Cold Storage ◽  
Room Temperature ◽  
Storage Temperature ◽  
Room Temperature Storage ◽  
C Storage ◽  
Better Than ◽  
Temperature Storage

The purpose of this study were to compare the quality of spermatozoa stored at 26⁰C, 5⁰C using diluents of NaCl, 10% glucose and 5% glucose. The spermatozoa of a rooster was collected and divided into 6 parts, each 2 tubes diluted in a ratio of 1:1 using NaCl, Glucose5% and Glucose 10%, then each 3 tubes with different diluents were stored at 26⁰C and 5⁰C. Observations of motility, viability and abnormalities of spermatozoa were carried out half an hour, 1 hour after dilution, followed every 2 hours until the ninth hours. The results showed that spermatozoa stored for 9 hours at a temperature of 26⁰C with a physiological diluent of NaCl, 10% Glucose and 5% Glucose each were different (P, < 0.05) with motility 50 ± 0.0%, 42 ± 10.95. % and 34±8.94%, respectively. At storage temperature of 5⁰C for 9 hours, physiological NaCl, 10% glucose and 5% glucose were significantly different (P<0.05) with motility 58.00±10.95%, 46.00±8.94% and 38.00±, respectively. 10.95% in a row. The viability of spermatozoa at 26⁰C storage with 5% glucose diluent was better than 10% glucose and physiological NaCl (P<0.05), 58.93±1.27%, 42.93±1.48% and 33.43±1.27% , while the physiological NaCl diluent and 10% glucose were not significantly different (P>0.05). At 5⁰C storage the viability of spermatozoa in the three diluents was not significantly different, with values of Glucose 10%, Glucose 5% and physiological NaCl 52.57±5.15%, 52.21±5.02% and 48.14±8.09%, respectively. Spermatozoa abnormalities at storage temperature 26⁰C and 5⁰C for 9 hours using physiological NaCl diluent, 5% glucose and 10% glucose, were not significantly different and varied between 5 to 10%. Finally, it can be concluded that at room temperature storage less than 4 hours the quality of spermatozoa was better with 5% glucose diluent, while for cold storage beyond 4 hours the quality of spermatozoa with NaCl diluent was higher

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).

scholarly journals Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

2020 ◽  
Author(s):  
Ramona Bosse ◽  
Melanie Wirth ◽  
Jochen Weiss ◽  
Monika Gibis
Keyword(s):  
High Temperature ◽  
Volatile Compounds ◽  
Bacterial Growth ◽  
Storage Temperature ◽  
Maximum Effect ◽  
Staphylococcus Carnosus ◽  
C Storage ◽  
Marker Compounds ◽  
Brine Injection ◽  
Storage Temperatures

Abstract In this study, the influence of low (5 °C), intermediate (15 °C) and high (25 °C) storage temperatures on the profile of volatile compounds of North European cured loins fermented with Staphylococcus carnosus strains was investigated. In this context, proteolytic activity, bacterial growth, key volatile compounds and sensory attributes were studied. In conclusion, storage temperature significantly affected the volatile marker compounds. A multiple regression indicated significant effects of seven volatile compounds (acetophenone, benzaldehyde, butanone, 3-methylbutanal, 1-octen-3-ol, nonanal and pentanone) on the overall odor (R2 = 95.9%) and overall flavor (R2 = 81.1%). The sum of the marker volatiles aldehydes, ketones and alcohol increased with rising temperatures and the highest amounts of the odor active 3-methylbutanal up to 155 and 166 ng/g meat were detected in high temperature-stored loins. Moreover, the addition of S. carnosus strain LTH 3838 showed maximum effect at 5 °C-storage temperature in comparison to the control.

scholarly journals Effect of Dry and Wet Storage at Different Temperatures on the Vase Life of Cut Flowers

2001 ◽  
Vol 11 (2) ◽  
pp. 199-202 ◽  
Author(s):  
Juan-Carlos Cevallos ◽  
Michael S. Reid
Keyword(s):  
Storage Temperature ◽  
Dianthus Caryophyllus ◽  
Vase Life ◽  
Cut Flowers ◽  
Tulipa Gesneriana ◽  
Wet Storage ◽  
Different Temperatures ◽  
Narcissus Pseudonarcissus ◽  
C 32 ◽  
Storage Temperatures

After storage at different temperatures for a simulated transportation period, the vase lives at 20 °C (68 °F) of carnations (Dianthus caryophyllus `Imperial White'), daffodils (Narcissus pseudonarcissus `King Alfred'), iris (Iris hollandica `Telstar'), killian daisies (Chrysanthemum maximum), paperwhite narcissus (Narcissus tazetta `Paperwhite'), roses (Rosa {XtimesX}hybrida `Ambiance'), and tulips (Tulipa gesneriana) decreased with increasing storage temperature. There were no significant differences between the vase life of flowers stored dry and flowers stored in water when storage temperatures were from 0 to 10 °C (32 to 50 °F). The vase life after wet storage at temperatures of 12.5 °C (54.5 °F) and greater was significantly higher than vase life after dry storage at those temperatures for all the flowers studied. Iris and carnation flowers survived storage at 15 and 20 °C (59 and 68 °F) only when stored in water.

scholarly journals Serangan Sitophilus oryzae Pada Beras Dari Beberapa Varietas Padi dan Suhu Penyimpanan

2020 ◽  
Vol 22 (1) ◽  
pp. 16
Author(s):  
Rizma Dwi Mastuti ◽  
Subagiya Subagiya ◽  
Retno Wijayanti
Keyword(s):  
Attack Rate ◽  
Storage Time ◽  
Plant Disease ◽  
Yield Loss ◽  
Storage Temperature ◽  
Sitophilus Oryzae ◽  
Brown Rice ◽  
Black Rice ◽  
C Storage ◽  
Storage Temperatures

<p>Post-harvest with storage are important to maintain the supply of rice. One of the obstacles found in storing rice is the attack of <em>Sitophilus oryzae</em> which is responsible of causing yield loss. The attack of <em>S. oryzae</em> on rice can be caused by storage temperature and protein content on rice. The objective of this research was to determine the attack rate of <em>S.oryzae</em> in several paddy varieties and different storage temperatures. The research was conducted in Laboratory of Pest and Plant Disease Faculty of Agriculture Universitas Sebelas Maret from March-June 2019. The method used was Nested Design with 2 factors and 3 replications. The treatments given were storage temperature (29<sup>o</sup>C, 39<sup>o</sup>C, 49<sup>o</sup>C and 59<sup>o</sup>C) and paddy varieties (brown rice, black rice, Rojolele and IR64). Observation variable were number of imago, pupae, larvae, percentage of decrease in rice weight, broken rice and rice powder. The results showed that S. oryzae was able to survive at a storage temperature of 29<sup>o</sup>C. Storage temperatures which increased by more than 29°C causing mortality of S.oryzae up to 100%. The longer storage time will cause an increase in population and S.oryzae attack rate.</p>

STORAGE STABILITY OF COMMERCIAL MILK1

1968 ◽  
Vol 31 (12) ◽  
pp. 382-387 ◽  
Author(s):  
R. D. Finley ◽  
H. B. Warren ◽  
R. E. Hargrove
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Plate Count ◽  
Lag Phase ◽  
Decay Period ◽  
Total Plate Count ◽  
Product Acceptability ◽  
Iodine 131 ◽  
Storage Temperatures ◽  
Temperature Storage

Storage of fluid milk for extended times at low temperature appears feasible. The extended shelf life is long enough to allow a 100-fold decay of Iodine-131 under emergency conditions. This theoretical decay period may be 4 to 8 weeks depending on degree of contamination and extent of depositions on pasturage. Commercially produced summer milk stored at 32 F, averaged 4.4 weeks or 5 times its life at 45 F. Summer milks possessed twice the shelf life of winter milks. Shelf life was materially affected by pasteurization temperature, storage temperature, and season as determined by taste panel and bacteriological tests. Marked increases in shelf life were observed with reduced storage temperatures. Criteria for product acceptability were flavor score (35.0 or higher), total plate count, and psychrophilic plate count (less than 1 million per ml). UHT processing at 200 to 220 F for 0.5 to 16 sec yielded as much as 20 weeks acceptable shelf life at 32 F. A combination of UHT pasteurization, 32 F storage to the end of microbial lag phase, and repasteurization followed by refrigerated holding extended storage life to as much as 23 weeks, depending on storage temperature.

scholarly journals Influence of Storage Temperature, Storage Duration and Disbudding on Bulb Production in Asiatic Lilium cv. ‘Royal Trinity’

2017 ◽  
Vol 14 (2) ◽  
pp. 577-585
Author(s):  
K. M. Malik ◽  
M. Q. Shiekh ◽  
I. T. Nazki ◽  
S. A. Mir
Keyword(s):  
Plant Height ◽  
Storage Temperature ◽  
Negative Impact ◽  
Maximum Diameter ◽  
Research Station ◽  
Maximum Height ◽  
Storage Duration ◽  
Scale Size ◽  
Other Hand ◽  
Storage Temperatures

ABSTRACT: The main focus in lily cultivation has been on flowering attributes and bulb programming has not got a due attention Thus the experiment was carried out to investigate the effects of different storage temperatures and durations along with the two stages of disbudding on bulb development of Asiatic lilium at AICRP floriculture research unit Regional research station Wadura. (SKUAST-K). Freshly harvested bulbs were subjected to four storage temperatures (Ambient, 40C, 00C,-40C) three durations (2, 4 and 6 weeks) and plants were disbudded at first bud appearance and third bud appearance. Results of this Investigation revealed that bulbs stored under ambient conditions sprouted earliest (8.18days) with maximum height (57.60cm) and more leaves plant-1(55.89) whereas earlier flower bud appearance (52.59 days) maximum number of bulbs(3.37), heaviest bulb(97.32g),maximum diameter(4.59cm),increased number of daughter bulbs(3.12) maximum diameter of daughter bulbs (1.36), maximum scale size(1.30cm) and efficient propagation coefficient(3.37) were observed at40C but number of scales per bulb was highest at -40C(14.82). Storage duration on other hand played a pivotal role in bulb production in lilium. Among three storage durations (2, 4 and 6 weeks).Earliest sprouting (8.03days) was observed under six week duration. Maximum plant height (67.84cm) with increased leaf number (72.74) was observed at two week duration. Similarly maximum number of bulbs(4.88),number of daughter bulbs(4.15),number of scales(15.97) and propagation coefficient(4.88) was observed at two week duration and heaviest bulb(102.83g),maximum diameter of bulb (4.89cm) and number of daughter bulb(1.58) along with scale size(1.46cm) were observed for six weeks. On the other hand stage of disbudding had a negative impact on plant height. Plant height was reduced in plants disbudded at first bud appearance (49.65cm) compared to non disbudded plants (62.42cm). Plants disbudded at first bud stage had least number of leaves (44.86) as compared to non disbudded plants (48.68). Plants disbudded after three bud appearance produced increased number of bulbs(3.46) with maximum bulb weight(120.13g) and diameter(5.87cm) as well as increased number of daughter bulbs (3.20 plant-1). Disbudding after three bud appearance also significantly increased diameter of daughter bulbs (1.99cm) Scale size (1.92cm) and propagation coefficient (3.46) were also higher in plants disbudded after three bud appearances. However number of scales per bulb (18.93) was more in non disbudded plants

scholarly journals PENGARUH VAPOR HEAT TREATMENT DAN SUHU PENYIMPANAN PADA MUTU BUAH PEPAYA (Study of Vapor Heat Treatment to Maintain Papaya Quality at Different Storage Temperature)

2017 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Nurhayati Nurhayati ◽  
Rokhani Hasbullah ◽  
Y. Aris Purwanto
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Storage Temperature ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Peel Color ◽  
Lower Temperature ◽  
And Control ◽  
Storage Temperatures ◽  
Temperature Storage

<p>Pepaya merupakan salah satu buah yang memiliki umur simpan pendek akibat pematangan yang cepat sehingga mudah mengalami senescence. Oleh itu diperlukan upaya untuk memperpanjang umur simpan tanpa menurunkan mutu buah. Tujuan dari penelitian adalah untuk melihat pengaruh perlakuan uap panas (VHT) dalam menunda kerusakan buah pepaya pada suhu penyimpanan yang berbeda. VHT dilakukan pada suhu 46,5 oC selama 15 dan 30 menit serta kontrol (tidak dilakukan VHT) dan buah disimpan pada suhu 13 oC (suhu optimal untuk penyimpanan pepaya) dan suhu ruang (26-30 oC). Penelitian menggunakan rancangan acak lengkap faktorial sebanyak 3 ulangan dan jika terdapat pengaruh perlakuan maka digunakan uji lanjut Duncan pada taraf 5%. Parameter pengamatan meliputi susut bobot, warna kulit, kekerasan dan total padatan terlarut. Hasil penelitian menunjukkan perlakuan VHT pada suhu 46,5 oC selama 30 menit dapat menekan penurunan susut bobot, mempertahankan kekerasan, mempercepat perubahan warna kulit namun berpotensi menurunkan total padatan terlarut buah pepaya. Suhu penyimpanan yang lebih rendah dapat menunda proses pematangan buah. Tidak terdapat pengaruh interaksi antara perlakuan VHT dan suhu penyimpanan pada semua parameter pengamatan.</p><p>Kata kunci :perlakuan uap panas, buah pepaya, suhu penyimpanan.</p><p>English Version Abstract</p><p>Papaya is a fruit that has a short shelf-life as a result of the rapid metabolism from ripening to senescence. The research was aimed to study the influence of storage temperatures and vapour heat treatment (VHT) in delaying the senescence of papaya. VHT was treated at a temperature 46.5 °C for 15 and 30 minutes and control (without VHT). Storage was done at 13 oC (the optimum temperature for papaya’s storage) and room temperature (26-30 oC). Research design was using completely randomized factorial and followed by Duncan Multiple Range Test (DMRT) if for test difference among treatment. Parameters observed were weight loss, peel color, firmness and total soluble solids. The result showed VHT at 46.5 oC for 30 minutes decreased rate of weight loss maintain firmness and accelerated peel yellowing, but was potentially to reduce total soluble solids. Lower temperature storage delayed ripening and there was no interaction effect between VHT treatment and storage temperatures.</p><p>Keywords :papaya damage, temperature storage, vapor heat treatment.</p><p><br />6</p>

scholarly journals Effect of Postharvest Temperature and Storage Duration on Growth and Flowering of the Phalaenopsis Orchid

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 517E-517
Author(s):  
Yin-Tung Wang
Keyword(s):  
Air Temperature ◽  
Chilling Injury ◽  
Late Summer ◽  
Temperature Treatment ◽  
Storage Duration ◽  
Subsequent Performance ◽  
C Storage ◽  
Bare Root ◽  
And Storage ◽  
Storage Temperatures

On 6 Sept. 1996, container-grown vegetatively propagated Phalaenopsis Atien Kaala `TSC22' plants were harvested and individually weighed. The bare-root plants were packed in cartons with shredded newspaper and placed in incubators at 15, 20, 25, or 30°C air temperature. Control plants were undisturbed. After 4, 7, or 14 days, one-third of the plants were removed from each temperature treatment, weighed, planted in pots, and then placed in a greenhouse. Mass loss (primarily water) increased with increasing air temperature and duration in storage. Symptoms of chilling injury (yellow blotches on leaves) were inversely related to 15 and 20°C storage temperatures. Chilling injury became more severe as storage duration increased. Plants had little or no chilling injury at 25 and 30°C, regardless of storage duration. Leaf loss was most severe on plants stored at 15°C for 7 or 14 days or at 30°C for 14 days. Increased storage duration up to 14 days did not affect the time of spiking (appearance of the flowering shoot) for plants stored between 15 and 25°C. Those kept at 30°C, regardless of the duration, spiked 5 to 8 days after the control. The results suggest that vegetative Phalaenopsis plants harvested in late summer should be stored and shipped at 25°C. Under such conditions, plants could lose 20% of the fresh mass between harvesting and planting without adversely affecting subsequent performance.

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