Sperm quality of
            Colossoma macropomum
            after room‐temperature and cold storage

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

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

Jurnal Sains Teknologi & Lingkungan ◽

10.29303/jstl.v0i0.242 ◽

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

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Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

International Agrophysics ◽

10.2478/v10247-012-0057-z ◽

2012 ◽

Vol 26 (4) ◽

pp. 407-411 ◽

Cited By ~ 9

Author(s):

Peng Zhang ◽

Min Zhang ◽

Shaojin Wang ◽

Zhishuang Wu

Keyword(s):

Cold Storage ◽

Room Temperature ◽

Phenylalanine Ammonia Lyase ◽

Postharvest Quality ◽

Significant Difference ◽

C Decomposition ◽

Concentration Levels ◽

Green Asparagus ◽

Long Storage

Abstract Green asparagus was treated with 1-methylcyclopropene at three concentration levels at room temperature for 24 h after harvest to evaluate the postharvest quality during cold storage at 4°C. Comparing with the controls, the loss of vitamin C, decomposition of chlorophyll, and accumulation of the malonydiadehyde under treatments of 1-methylcyclopropene were reduced during storage. The enzyme activities in asparagus including peroxidase and phenylalanine ammonia lyase were inhibited by 1-methylcyclopropene treatments, while the activity of superoxide dismutase was enhanced. Based on non-significant difference of the treated samples with 6 ìl l-1, 1-methylcyclopropene treatments at 4 ìl l-1 could be selected to maintain postharvest quality of green asparagus and provide long storage life.

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Critical points and magnitude of impacts on the packing line: effect on ripening and quality of 'Packham's Triumph' pears

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n3p1265 ◽

2017 ◽

Vol 38 (3) ◽

pp. 1265

Author(s):

Josiane Pasini ◽

Lucimara Rogéria Antoniolli ◽

Renar João Bender

Keyword(s):

Cold Storage ◽

Critical Points ◽

Room Temperature ◽

Visual Quality ◽

Conveyor Belt ◽

Consumer Acceptance ◽

Maximum Acceleration ◽

Fruit Drop ◽

Impact Forces

Pears have a very sensitive epidermis and are prone to signal mechanical blemishes, which result in reduced visual quality and low consumer acceptance. The objective of this work was to identify critical points and the magnitude of impact forces on a packing line at a commercial packinghouse. The effect of injuries on ripening and quality of ´Packham´s Triumph´ pears was also evaluated after cold storage. The packing line was scrutinized on its transfer points, fruit drop heights and cushioning overlays, which allowed to acquire the maximum accelerations on each spot. The maximum acceleration forces were reproduced in the lab with ‘Packham’s Triumph’ pears to evaluate the effects on fruit quality after cold storage. Four critical points were noticed on the packing line: at the transfer from the conveyor belt to the lifting rollers, at the transfer from the lifting rollers to the washing ramp with rotatory brushes, at the entrance to the singulator at the end of the conveyor belt and at the drop from the sizer to the packing stalls. Ripening of ‘Packham’s Triumph’ pears invariably came about during cold storage, and independently of the imposed impacts. The impacts under the circumstances of the test did not affect the quality of ´Packham´s Triumph´ pears kept for up to 120 days at cold storage followed by five days at room temperature.

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Quality of Longtail Tuna (Thunnus tonggol) in Different Storage Conditions

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v22i3.28947 ◽

2019 ◽

Vol 22 (3) ◽

pp. 490-497

Author(s):

Norita Norita ◽

Mala Nurilmala ◽

Asadatun Abdullah

Keyword(s):

Cold Storage ◽

Room Temperature ◽

Frozen Storage ◽

Freezing Temperature ◽

Storage Condition ◽

Storage Conditions ◽

Index Method ◽

Sensory Acceptability ◽

Longtail Tuna

Low temperatures could inhibit bacteria producing histamine during fish handling process. Longtail tuna (Thunnus tonggol) is kept in ice starting from catching process until delivering to retail market to maintain quality of fish. However, long period of this storage causes growth of bacteria and deformation of histidine into histamine. This study was aimed to determine the effect of different storage conditions to the quality of longtail tuna through sensory and histamine test. Samples of longtail tuna were kept for 18 days in room temperature storage (28±2°C), cold temperature (0±3°C) and freezing temperature (-10±4°C). The quality of tuna was evaluated using Quality Index Method (QIM). The formation of histamine was analysed on day 0, 1, 2, 3, 4, 8, 14, 18 using spectrofluorometry method. Sensory acceptability limit at room temperature was one day, while cold storage reached 10 days with QIM score 11. Longtail tuna was spoiled on day 2 at room temperature with QIM score >12 and concentration of histamin at 1713.88 mg/kg. The results of histamine in frozen and cold storage on the 18th day were 59.99 mg/kg and 77.98 mg/kg, these results exceeded the FDA limit (50 mg/kg) but still below the limit of FAO (100 mg/kg).The best storage condition is frozen storage, maintaining sensory acceptability and preventing histamine formation.

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Osmolality and composition of the extender during the cold storage of Prochilodus lineatus (Characiformes: Prochilodontidae) sperm

Neotropical Ichthyology ◽

10.1590/1982-0224-20130207 ◽

2014 ◽

Vol 12 (3) ◽

pp. 643-648 ◽

Cited By ~ 7

Author(s):

Ana T. M. Viveiros ◽

Tais R. Taffarel ◽

Marcelo C. Leal

Keyword(s):

Cold Storage ◽

Sperm Quality ◽

The Other ◽

Coconut Water ◽

Prochilodus Lineatus ◽

Straight Line ◽

And Control ◽

Motility Rate

This study evaluates the effects of extender osmolality and composition on the cooling of Prochilodus lineatussperm. Sperm was diluted in six extenders: two compositions (powdered coconut water(tm) = ACP; Beltsville Thawing Solution(tm) = BTS) x three osmolalities (285, 325, and 365 mOsm/kg) plus an undiluted control, and stored at 6-8°C. Motility rate and velocities (curvilinear, straight line, and average path) were determined every other day. Osmolality did not affect the quality of cooled sperm, thus data were pooled. Motility was higher on d 0 compared to the other days and diluted samples (85-90%) yielded higher motility than control (75%). On d 2, motility was higher in BTS-diluted samples and control, but on d 4 and 6, control yielded the highest motility. Velocities decreased from d 0 to 6 in diluted samples, but not in control. On d 0, velocities were higher in BTS-diluted sperm, but, on d 2, 4, and 6, control yielded higher velocities despite of the large variation among males. Thus P. lineatussperm should be stored in BTS or without dilution, for a maximum of two days at 6-8°C. Extender osmolality between 285 and 365 mOsm/kg does not affect sperm quality during cold storage.

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Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature

International Journal on Food, Agriculture and Natural Resources ◽

10.46676/ij-fanres.v2i1.20 ◽

2021 ◽

Vol 2 (1) ◽

pp. 9-18

Author(s):

Winda Amilia ◽

Andi Eko Wiyono ◽

Dhifa Ferzia ◽

Andrew Setiawan Rusdianto ◽

Ida Bagus Suryaningrat ◽

...

Keyword(s):

Antioxidant Activity ◽

Cold Storage ◽

Room Temperature ◽

Storage Time ◽

Total Dissolved Solids ◽

Total Acid ◽

Room Temperature Storage ◽

The City ◽

Temperature Storage

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.

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Effect of salicylic acid in post-harvest quality of ‘BRS Kampai’ peaches submitted to different cold storage periods

Australian Journal of Crop Science ◽

10.21475/ajcs.21.15.02.p2549 ◽

2021 ◽

pp. 196-200

Author(s):

Jorge Atílio Benati ◽

Caroline Farias Barreto ◽

Renan Navroski ◽

Roseli de Mello Farias ◽

Carlos Roberto Martins ◽

...

Keyword(s):

Salicylic Acid ◽

Relative Humidity ◽

Mass Loss ◽

Cold Storage ◽

Room Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Physical And Chemical

Fast ripening of fruits is one of the main hindrances to peach preservation. Even though the use of cold storage has extended commercialization periods, fruit quality is affected during storage. This study aimed at evaluating the influence of application of salicylic acid (SA) during cold storage, followed by commercialization simulation, regarding physical and chemical characteristics of ‘BRS Kampai’ peaches, which were harvested in the 2017 crop. The experiment was conducted in a completely randomized factorial design (4×3: SA concentrations × storage days), with four replications of ten fruits each. SA was applied at the following concentrations: 0, 2, 4 and 6 mM. Afterwards, fruits were submitted to cold storage at 1±0.5ºC and 80-85% relative humidity. Analyses were carried out on harvest day, on the 10th cold storage day, followed by a day at room temperature (20ºC) and on the 20th cold storage day, followed by a day at room temperature. Fruits were evaluated in terms of their mass loss, epidermis color, chromatic hue, pulp firmness, soluble solids (SS), pH and titratable acidity (TA). Both application of SA and cold storage contributed to decrease mass loss and TA, besides increasing the SS/TA relation. Fruits which were stored for 20 days and kept at room temperature for a day exhibited the highest values of SS and the lowest values of both brightness and pulp firmness. SA was efficient to maintain the quality of ‘BRS Kampai’ peaches submitted to cold storage for 10 and 20 days and an extra day of commercialization simulation.

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Hydroxytyrosol effectively improves the quality of pig sperm at room temperature

10.21203/rs.3.rs-61554/v1 ◽

2020 ◽

Author(s):

Wenuyu Zhang ◽

Dong Li ◽

Xueka Tian ◽

Yulin He ◽

Zitong Xiao ◽

...

Keyword(s):

Artificial Insemination ◽

Room Temperature ◽

Sperm Quality ◽

Membrane Damage ◽

Treated Group ◽

Control Group ◽

Sequencing Analysis ◽

Oxygen Species ◽

Boar Semen

Abstract Background: Artificial insemination technology is the production technology used in more than 99% of the world's pig farms. Preservation of semen is mainly conducted at room temperature (17°C), during which the accumulation of reactive oxygen species (ROS). In our research, by adding different concentrations of hydroxytyrosol to the diluent during the storage of boar semen at 17°C, we compared them with the traditional diluent to study the cumulative amount of ROS, the extent of membrane damage, the sperm acrosome integrity, the activity of antioxidant enzymes, and other indicators to evaluate the effect of hydroxytyrosol on the changes of active oxygen and sperm quality during storage. After we determined the optimal amount of hydroxytyrosol in the diluent, Proteomics was used to monitor difference in sperm protein expression between the control group and the addition of 120 μmol/L hydroxytyrosol (optimum concentration) group after three days’ storage. Ultimately, we selected the control group and the addition of 120 μmol/L hydroxytyrosol group to test the effect of artificial insemination.Results: During storage of pig semen at room temperature, the sperm quality of the hydroxytyrosol-treated group was significantly improved (P < 0.05). Besides, its antioxidant capacity was also significantly improved (P < 0.05). Proteomics sequencing analysis proved that the addition of hydroxytyrosol treatment group has potential value in improving sperm cell quality. The significant increase in sow pregnancy rate and the increase in piglet birth weight also confirmed that sperm quality during storage can be of vital importance in actual production (P < 0.05).Conclusions: Based on our results, we demonstrated that the addition of hydroxytyrosol to the diluent can not only improve the quality of pig sperm, but also has an irreplaceable role in improving the efficiency of artificial insemination.

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Physiological Changes of Bamboo (Fargesia yunnanensis) Shoots During Storage and the Related Cold Storage Mechanisms

Frontiers in Plant Science ◽

10.3389/fpls.2021.731977 ◽

2021 ◽

Vol 12 ◽

Author(s):

Lixia Yu ◽

Jialong Pei ◽

Yihe Zhao ◽

Shuguang Wang

Keyword(s):

Cold Storage ◽

Room Temperature ◽

Cold Temperature ◽

Cellulose Content ◽

Physiological Changes ◽

Bamboo Shoots ◽

Reduce Weight Loss ◽

Sugar Degradation ◽

Different Temperatures

The mechanisms for physiological senescence in bamboo shoots after harvest remain unclear. This study investigated physiological changes in Fargesia yunnanensis shoots during storage at different temperatures. The relationship between morphological and physiological changes in bamboo shoots during storage was also analyzed. The results show that cold storage can reduce weight loss, browning, respiration rates, and sugar degradation in bamboo shoots; decrease related enzymatic activities; and inhibit the increase in lignin and cellulose content. The quality of bamboo shoots declines more during the first 3d after harvesting than it does during subsequent periods. The increase in the degree of lignification and fibrosis is the main reason for senescence and for the decline in quality of bamboo shoots after harvest. The bamboo shoots under RT conditions began browning during the third 3d of storage, with a browning rate of 688gkg−1 even in the upper parts; the increase in shoot browning degrees significantly decreased the quality. Low temperatures had better inhibitory effects on browning than they did on lignification and fibrosis. Nonstructural carbohydrates in bamboo shoots are degraded and flow into sheath and shoot respiration, phenols, and shoot fibrosis and lignification at room temperature, but only flow into sheath respiration, shoot fibrosis, and lignification at cold temperature. Soluble protein and free amino acids are primarily distributed into shoot and sheath respiration and into phenols at room temperature, but that process is well inhibited at cold temperature. Bamboo shoots, once removed from cold storage, should be consumed rapidly because enzyme activity recovers quickly. This research provides new theoretical information on the preservation of bamboo shoots.

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