Cold storage and flower keeping quality of cut tuberose (Polianthes tuberosaL.)

2001 ◽  
Vol 76 (3) ◽  
pp. 271-275 ◽  
Author(s):  
Kimani Waithaka ◽  
Michael Reid ◽  
Linda Dodge
Keyword(s):  
Cold Storage ◽  
Keeping Quality

Effect of Chitosan-Olive Oil Processing Residues Coatings on Keeping Quality of Cold-Storage Strawberry (Fragaria ananassa . Var. Festival)

2016 ◽  
Vol 39 (5) ◽  
pp. 504-515 ◽  
Author(s):  
Ibrahim Khalifa ◽  
Hassan Barakat ◽  
Hamdy A. El-Mansy ◽  
Soliman A. Soliman
Keyword(s):  
Olive Oil ◽  
Cold Storage ◽  
Fragaria Ananassa ◽  
Oil Processing ◽  
Keeping Quality

The effect of acidity, salt and copper and iron contamination on the keeping quality of butter

1964 ◽  
Vol 31 (3) ◽  
pp. 221-232 ◽  
Author(s):  
A. K. R. McDowell
Keyword(s):  
New Zealand ◽  
Cold Storage ◽  
Long Period ◽  
Iron Contamination ◽  
Keeping Quality ◽  
Major Defect

Butter made from good quality sweet cream is usually free of any major defect in flavour, even after a long period of cold storage. However, butter made from cream ripened with starter, is liable to develop oily and fishy flavours during storage. Thus the manufacture in New Zealand of butter for export has been confined to the sweet cream product.

Relation of Bacterial Counts to Quality of Cod Fillets

1948 ◽  
Vol 7b (6) ◽  
pp. 378-388 ◽  
Author(s):  
C. H. Castell ◽  
G. W. Anderson ◽  
Hilliard Pivnick
Keyword(s):  
No Value ◽  
Cold Storage ◽  
Low Temperatures ◽  
Close Correlation ◽  
General Tendency ◽  
Gram Negative ◽  
Bacterial Counts ◽  
Keeping Quality ◽  
Gram Negative Organisms

Bacterial counts are valueless as a measure of the degree of spoilage in fresh fillets.There is a very close correlation between the number of psychrophilic gram-negative organisms on fillets and their keeping time in cold storage. This correlation degenerates into a 'general tendency' which cannot always be applied to individual samples, if the counts used include all the organisms growing on plates incubated at 25 °C. Counts made on plates incubated at 37 °C are of no value for estimating the keeping quality of fillets stored at low temperatures.

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