PostharvestAloe veragel-coating modulates fruit ripening and quality of ‘Arctic Snow’ nectarine kept in ambient and cold storage

2009 ◽  
Vol 44 (5) ◽  
pp. 1024-1033 ◽  
Author(s):  
Muhammad J. Ahmed ◽  
Zora Singh ◽  
Ahmad S. Khan
Keyword(s):  
Cold Storage ◽  
Fruit Ripening

scholarly journals Physiology and postharvest conservation of ‘Paluma’ guava under coatings using Jack fruit seed-based starch

2018 ◽  
Vol 40 (2) ◽  
Author(s):  
Antonio Augusto Marques Rodrigues ◽  
Silvanda de Melo Silva ◽  
Ana Lima Dantas ◽  
Antonio Fernando da Silva ◽  
Leonardo da Silva Santos ◽  
...  
Keyword(s):  
Respiratory Rate ◽  
Cold Storage ◽  
Fruit Ripening ◽  
Room Condition ◽  
Jack Fruit Seed

Abstract The aim of this work was to evaluate the effect of jackfruit seed starch-based (S) coatings, added to chitosan and alginate on the physiology and maintenance of quality of cold stored ‘Paluma’ guavas, followed by transfer to the room condition. The design was the completely randomized, in a 4x2 factorial scheme, in 4 replications, with 4 coatings (dispersion of S - 4%; S 2% + chitosan - 2% (SC); S - 2% + alginate - 2% (SA); and the uncoated control), in 2 environments (refrigerated (10±2 °C e 80±2% RH) with transfer to room condition (25±3 °C e 75±4% HR)), on the 16th and 20th day of cold storage. The SC and SA coatings were efficient in reducing the respiratory rate in fruits during 10 days at room condition. The SC coating delayed fruit ripening, and maintained firmness and color, with intention of purchasing and appearance higher than the limit of acceptance for another 6 days, following transferring to room condition, at the 16th day of refrigeration.

scholarly journals Nitric oxide-dependent regulation of sweet pepper fruit ripening

2019 ◽  
Vol 70 (17) ◽  
pp. 4557-4570 ◽  
Author(s):  
Salvador González-Gordo ◽  
Rocío Bautista ◽  
M Gonzalo Claros ◽  
Amanda Cañas ◽  
José M Palma ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Fruit Ripening ◽  
Biochemical Analysis ◽  
Sweet Pepper ◽  
Supporting Evidence ◽  
Functional Categories ◽  
Fatty Acid Profiling ◽  
Pepper Fruit

Abstract Ripening is a complex physiological process that involves changes in reactive nitrogen and oxygen species that govern the shelf-life and quality of fruits. Nitric oxide (NO)-dependent changes in the sweet pepper fruit transcriptome were determined by treating fruits at the initial breaking point stage with NO gas. Fruits were also harvested at the immature (green) and ripe (red) stages. Fruit ripening in the absence of NO resulted in changes in the abundance of 8805 transcripts whose function could be identified. Among these, functional clusters associated with reactive oxygen/nitrogen species and lipid metabolism were significantly modified. NO treatment resulted in the differential expression of 498 genes framed within these functional categories. Biochemical analysis revealed that NO treatment resulted in changes in fatty acid profiling, glutathione and proline contents, and the extent of lipid peroxidation, as well as increases in the activity of ascorbate peroxidase and lipoxygenase. These data provide supporting evidence for the crucial role of NO in the ripening of pepper fruit.

Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels

2019 ◽  
Vol 245 ◽  
pp. 193-199 ◽  
Author(s):  
Asaad Habibie ◽  
Navid Yazdani ◽  
Mahmoud Koushesh Saba ◽  
Kourosh Vahdati
Keyword(s):  
Ascorbic Acid ◽  
Cold Storage ◽  
Postharvest Quality

Comparison of Different Peptidase Substrates for Evaluation of Microbial Quality of Aerobically Stored Meats

2000 ◽  
Vol 63 (10) ◽  
pp. 1447-1449 ◽  
Author(s):  
L. STEPANIAK
Keyword(s):  
Enzymatic Activity ◽  
Correlation Coefficient ◽  
Cold Storage ◽  
Microbial Quality ◽  
Microbial Cells ◽  
Clear Advantage ◽  
Yellow Color ◽  
Meat Samples

Different aminopeptidase and endopeptidase substrates were assessed for the detection of enzymatic activity of microorganisms collected from the surface of aerobically cold-stored pork and beef. The most sensitive substrates were fluorogenic Ala-7-amino-4-methylcoumarin (Ala-AMC) or Leu-AMC and colorogenic Ala-p-nitroanilide (Ala-pNA). Activity on natural oligopeptides, e.g., bradykinin or αs1 casein fragment 1 to 23, was very low. The correlation coefficient (r) between log surface counts of 66 meat samples and log fluorescence or absorbance after incubation of surface microbial cells for 2 h with Ala-AMC, Leu-AMC, and Ala-pNA was 0.89, 0.83, and 0.82, respectively. A distinct yellow color was obtained with Ala-pNA when the surface count was ∼106 CFU/cm2. Although correlation and sensitivity was better, no clear advantage is obtained with the use of the fluorogenic Ala-AMC or Leu-AMC instead of Ala-pNA, a substrate proposed by Alvarado et al. (J. Food Sci. 57:1330, 1992) for rapidly assessing the microbial quality of refrigerated meat. The correlation coefficient (r) between time of cold storage and surface count was 0.69.

scholarly journals TEKNIK PENYIMPANAN KRIOPRESERVASI PADA BIAKAN AGROBACTERIUM TUMEFACIENS : BAHAN PENELITIAN DI LABORATORIUM TERPADU DAN SENTRA INOVASI TEKNOLOGI UNIVERSITAS JEMBER

2019 ◽  
Vol 2 (2) ◽  
pp. 97-101
Author(s):  
Purnama Okviandari
Keyword(s):  
Agrobacterium Tumefaciens ◽  
Molecular Biology ◽  
Cold Storage ◽  
Cold Temperatures ◽  
Quality Research ◽  
Research Material ◽  
Cooling Devices ◽  
Cryopreservation Techniques ◽  
Storage Technique

Abstrak Teknik Penyimpanan Krioproservasi  Biakan Agrobacterium tumefaciens : Bahan Penelitian  di  Laboratorium Terpadu dan Sentra Inovasi Teknologi Universitas Jember.  Penelitian merupakan kegiatan yang memerlukan bahan yang berkualitas, salah satu cara menjaga kualitas bahan dengan tehnik penyimpanan yang baik. Pemilihan penggunaan tehnik kriopreservasi pada penelitian ini bertujuan menjaga viabilitas  bakteri dalam jangka waktu tertentu. Teknik kriopreservasi yang digunakan  disesuaikan dengan ketersediaan alat pendingin yang ada. Diharapkan dengan penggunaan tehnik kriopreservasi dapat meningkatkan efiisiensi  dan viabilitas sel dalam jangka waktu enam bulan penyimpanan. Penelitian dilakukan di laboratorium Biologi Molekul dan Bioteknologi  menggunakan Agrobacterium tumefaciens strain GV yang sudah terinsersi gen SPS dalam plasmid pKYS (GVpKYS SPS). Bakteri ditumbuhkan pada media yeast, peptone NaCL dengan penambahan antibiotik 100 ppm rifampisin, 12,5 ppm gentamisin dan 50 ppm kanamisin. Dalam biakan bakteri ditambahkan 15% gliserol sebagai kreoprotektan, kemudian dilakukan pembekuan menggunakan nitrogen cair (-196 °C) dan disimpan selama 6 bulan pada suhu dingin. Analisa yang dilakukan adalah uji viabilitas bakteri dan stabilitas genetik diawal dan akhir masa simpan. Hasil penelitian ini diharapkan dapat menyiapkan bahan penelitian yang berkulaitas dan memberikan informasi teknik penyimpanan dingin yang baik dan effisien pada biakan A. tumefaciens khususnya dan bakteri lain pada umumnya.     Abstrac   Cryoproservation Storage Technique for Agrobacterium tumefaciens Culture : Research Material in Center for Devolepment of Advance Science and Technology (CDAST) University of Jember. This research has tole requires quality materials, one of the way to maintain the quality of materials with good storage techniques. Choosing cryopreservation techniques in this study aims to maintain viability of bacteria in a certain period of time. The cryopreservation technique used is adjusted to the availability of existing cooling devices. It is expected that the use of cryopreservation techniques can improve efficiency and viability of cell within six months of storage. The research was conducted in the Molecular Biology and Biotechnology laboratory using Agrobacterium tumefaciens strain GV which was inserted into the SPS gene in plasmid pKYS (GVpKYS SPS). The bacteria are grown on the yeast, NaCL, peptone media. with the addition of 100 ppm antibiotic rifampicin, 12.5 ppm gentamicin and 50 ppm kanamycin. In culture the bacteria added 15% glycerol for cryoprotectant, then it is freezeed using liquid nitrogen (-196 °C) and stored for 6 months in cold temperatures. The analysis carried out was a viability of bacterial test and genetic stability at the beginning and end of the shelf life. The results of this study are expected to be able to prepare quality research materials and provide information on good and efficient cold storage techniques in particular culture of A. tumefaciens and other bacteria.  

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