RESPIRATION OF AZALEA FLOWER BUDS TREATED WITH LOW-TEMPERATURE STORAGE OR GIBBERELLIC ACID

1963 ◽  
Vol 41 (11) ◽  
pp. 1547-1551 ◽  
Author(s):  
D. J. Ballantyne
Keyword(s):  
Low Temperature ◽  
Oxygen Uptake ◽  
Gibberellic Acid ◽  
Cold Storage ◽  
Storage Period ◽  
Flower Buds ◽  
Low Temperature Storage ◽  
C Storage ◽  
Posttreatment Period ◽  
Temperature Storage

The oxygen uptake of flower buds from Van der Cruyssen azaleas was measured while and after plants were treated with 45 days of 2 °C storage or with 7-weekly sprays of 500 p.p.m. gibberellic acid (GA). Respiration of the flower buds decreased during the cold-storage period. In contrast, respiration of the buds from both GA and cold storage treated plants was greater than that of control plants for the 2- to S-week posttreatment period. This increase reached a peak at the 3-week point.

scholarly journals Viability of Najawa carp (Cyprinus carpio L.) sperm at 4°C temperature storage

2020 ◽  
Vol 147 ◽  
pp. 01015
Author(s):  
Dimas Fendy Pradana ◽  
Ignatius Hardaningsih ◽  
Dini Wahyu Kartika Sari
Keyword(s):  
Low Temperature ◽  
Cyprinus Carpio ◽  
Sperm Viability ◽  
Low Temperature Storage ◽  
Progressive Motility ◽  
C Storage ◽  
Randomized Design ◽  
Significant Difference ◽  
Carp Cyprinus Carpio ◽  
Temperature Storage

The objectives of this study were to evaluate the sperm viability of Najawa carp (Cyprinus carpio L.) in cryopreservation pre-conditions at 4°C. The design used in this study was Complete Randomized Design with 4 treatments, BSS as a control, 10% DMSO, 0,2 M Sucrose, and 5% DMSO + 0,1 M Sucrose; each consist of three replications. The parameters observed were progressive motility of fresh sperm, diluted sperm before low temperature storage, and 2 hours; 3 hours; 4 hours; 5 hours; one day; one week; a month after 4°C storage. The data were analyzed by ANOVA. The data showed that there was no significant difference between treatment (P>0.05). The best viability was 40.56% of sperm motility which survive for one week, it was achieved by 5% DMSO + 0,1 M Sucrose.

scholarly journals Comparison of Viability in Basidiomycetes After Low Temperature Storage According to Storage Period

2011 ◽  
Vol 39 (2) ◽  
pp. 141-144 ◽  
Author(s):  
Sung-Ryul Ryu ◽  
Kang-Hyeon Ka ◽  
Bong-Hun Lee ◽  
Hyun Park ◽  
Won-Chull Bak
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Low Temperature Storage ◽  
Temperature Storage

Cryopreservation and low temperature storage of the pre-parasitic juveniles of Romanomermis culicivorax

Nematology ◽  
2001 ◽  
Vol 3 (5) ◽  
pp. 417-421 ◽  
Author(s):  
Edward Platzer ◽  
Yufang Peng ◽  
Jinzhang Song ◽  
Yi Song
Keyword(s):  
Low Temperature ◽  
Liquid Nitrogen ◽  
Hydroxyethyl Starch ◽  
Cold Storage ◽  
Mosquito Larvae ◽  
Low Temperature Storage ◽  
Temperature Storage

AbstractThe effects of low temperature storage and cryopreservation on the survival and infectivity of Romanomermis culicivorax were studied in the laboratory. When pre-parasitic juveniles of R. culicivorax were stored at-2 to 2°C, more than 90% survived for 9 days and 50% were motile for 13 days. The infective ability of the pre-parasitic juveniles for mosquitoes remained high (85%) after 5 days of cold storage and the infectivity was reduced only moderately (50 to 78%) after storage for 6 to 10 days. Various cryoprotectants were investigated to develop a cryopreservation procedure for the infectious pre-parasitic juveniles of R. culicivorax. After suspension in 1, 2.5 or 5% dimethylsulphoxide (DMSO), and cryopreservation with a two-step cooling sequence prior to storage in liquid nitrogen, approximately half of the pre-parasitic juveniles of R. culicivorax, cryopreserved in 2.5 and 5% DMSO, regained motility when thawed quickly after storage for 7 and 125 days. However, revived pre-parasitic juveniles were unable to infect mosquito larvae. Pre-parasitic juveniles treated with ethanediol, hydroxyethyl starch, and polyvinylpyrrolidone as cryoprotectants did not survive the cryopreservation procedure. Similar results were obtained with the pre-parasitic juveniles (PPJ) of Romanomermis yunanensis.

scholarly journals Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
Zhe Yang ◽  
Xue Han ◽  
Huiying Wu ◽  
Lijuan Zhang ◽  
Lanwei Zhang ◽  
...  
Keyword(s):  
Low Temperature ◽  
Water Content ◽  
Rice Flour ◽  
The Other ◽  
Low Temperature Storage ◽  
C Storage ◽  
Sodium Stearoyl Lactylate ◽  
Gelatinization Properties ◽  
Starch Retrogradation ◽  
Temperature Storage

Rice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature. In this study sucrose ester (SE), glycerol monostearate (GMS), and sodium stearoyl lactylate (SSL) were added to rice flour and corresponding rice gels. Then, gelatinization properties, retrogradation characteristics, texture, and water content of these rice gels were investigated at 4°C and −20°C storage, respectively. The results demonstrated that the rice gels with 0.2% GMS had the lowest retrogradation index (ΔHr/ΔHg) (11.84%) and hardness (1359 g) at 4°C for a 10 d period, which was significantly lower in comparison to control and the other two emulsifiers (P<0.05). Adhesiveness and water content were increased compared to the other samples. Furthermore, the retrogradation of rice gels stored at 4°C was comparatively rapid compared to gels stored at −20°C. Gel samples stored at −20°C were still acceptable for more than 15 days. Thus it was revealed that GMS has the potential to retard starch retrogradation and produce high-quality rice products in preservation.

scholarly journals Effect of Mechanical Injury and Low Temperature Storage on the Accumulation of Glycoalkaloids in the Tubers of 7 Varieties of Potato (Solanum Tuberosum L.) grown in Oman

2003 ◽  
Vol 8 (2) ◽  
pp. 83
Author(s):  
Elsadig A. Eltayeb ◽  
Sana Salem Al-Sinani ◽  
I. A. Khan
Keyword(s):  
Low Temperature ◽  
Solanum Tuberosum L ◽  
Storage Period ◽  
Mechanical Injury ◽  
Potato Tubers ◽  
Low Temperature Storage ◽  
Glycoalkaloid Content ◽  
And Storage ◽  
Safety Limit ◽  
Temperature Storage

Tubers from 7 potato varieties were analyzed for their rates of glycoalkaloid accumulation in response to stresses of three types of mechanical injury and low temperature storage. Mechanical injuries were found to greatly stimulate glycoalkaloid accumulation in both peel and flesh of tubers. The extent of glycoalkaloid accumulation appears to depend on variety, type of mechanical injury, and storage period. Most of the injury-stimulated glycoalkaloid accumulation occurred within 7 and 14 days after treatment. Cutting the tubers resulted in the highest content of glycoalkaloids both in flesh and peel up to levels that exceeded the upper safety limit of 200 mg/kg FW. Injury stimulated α-solanine accumulation in stored potato tubers is more than α-chaconine, resulting in a decrease in the α-chaconine: α-solanine ratio. When tubers were stored at low temperature, the rate of glycoalkaloid accumulation was found to be independent of the glycoalkaloid level at harvest. The greatest increase in total glycoalkaloid content of the seven varieties was found after two weeks of storage at both 4 ºC and 10 ºC. Further storage at these temperatures resulted in a decrease in the rate of glycoalkaloid accumulation in most of them. At 10 ºC glycoalkaloid content tended to increase more rapidly than at 4 ºC. The α-solanine content of the tubers showed an increase following low temperature storage.  

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

scholarly journals Application of Chitosan as Antibacterial for Pangasius Fillet at Low Temperature Storage

2016 ◽  
Vol 19 (3) ◽  
pp. 321 ◽  
Author(s):  
Windi Damayanti ◽  
Emma Rochima ◽  
Zahidah Hasan
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Final Conclusion ◽  
Disc Diffusion ◽  
Low Temperature Storage ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Antibacterial Material ◽  
Fishery Products ◽  
Temperature Storage

This research was conducted in the Laboratory of Fishery Products Processing, Faculty of Fisheries and<br />Marine Science, University of Padjadjaran, Jatinangor. The purpose of this research is to obtain the optimal<br />concentration of chitosan as an antibacterial material wich had the longest of storage period of pangasius<br />fillet at low temperature storage (5-10oC). The method used is an experimental method with a completely<br />randomized design, four treatments and three replications. Pangasius fillet was soaked with chitosan 0%,<br />1%, 2% and 3% for 3 minutes, then packed with styrofoam and plastic wrap and stored at low teperature.<br />The observation were made on day 1st, 3rd, 5th, 6th ,7th, 9th,10th, 11th and 12th. The parameters observed<br />total bacterial colonies, the degree of acidity (pH), weight loss, and antibacterial activity of chitosan using<br />disc diffusion methods. The final conclusion is that the 2% chitosan is optimal concentration for pangasius<br />fillet storage at a low temperature until day 11th, with a total 6.7 X105 cfu/g of bacterial colonies, pH 6.67 and<br />total 6,78 % of weight loss.Chitosan also has a higher antibacterial capability against Escherichia coli (Gram<br />negative bacteria) than Staphylococcus aureus and Bacillus subtilis (Gram positive bacteria).

scholarly journals Study of Prediction Simulation Life Storage to Determine the Quality of Mangosteen (Garcinia mangostana L.)

2016 ◽  
Vol 24 (2) ◽  
pp. 257
Author(s):  
Yennita - Sihombing
Keyword(s):  
Low Temperature ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Life ◽  
Garcinia Mangostana ◽  
Export Markets ◽  
Low Temperature Storage ◽  
Soluble Solid ◽  
Temperature Storage

Demand for mangosteen fruits (Garciana mangostana L) is currently increasing both for local and export markets. Quality of mangosteen fruit has been kept until now, even increased by efforts of post-harvest handling. The problem on postharvest of mangosteen is mainly on storage process. The quality of mangosteen is affected by the temperature condition during storage period. Waxing is usually used for fruits to extend their shelf life. In this study, combination of waxing and low temperature storage were studied to obtain the optimum storage condition for mangosteen. The objectives of this study were to determine the effect of combination of waxing and low temperature storage on the quality changes of mangosteen. It was shown that storage of mangosteen with waxing treatment of 5% and temperature storage of 8oC resulted the longest period of storage, i.e., 39 days. At this condition, the firmness was 2.00 kgf, total soluble solid was 16.10oBrix, and respiration rate of CO2 was 1.67ml/kg hr. In this study, prediction of storage life of mangosteen was carried out based on the firmness which accepted by panelist from organoleptic test. It is shown that waxing concentration 0% and temperature storage 8oC effectiveness to storage life until 16 days.

scholarly journals Optimal Harvest Time for Preventing Hot Pepper Seed Browning during Cold Storage Is Associated with Seed Maturity

Agriculture ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 585
Author(s):  
Me-Hea Park ◽  
Jung-Soo Lee ◽  
Eun-Young Yang ◽  
Gyung-Ran Do ◽  
Yoon-Pyo Hong
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Cold Storage ◽  
Seed Coat ◽  
Hot Pepper ◽  
Harvest Time ◽  
Mature Fruit ◽  
Postharvest Losses ◽  
Low Temperature Storage ◽  
Temperature Storage

Chilling injury (CI), which causes seed browning in pepper, may arise following long-term cold storage, and is a major cause of postharvest losses. To explore potential strategies of minimizing the associated postharvest losses, the present study investigated the optimal pepper harvest time that could reduce levels of seed browning, in addition to the relationship between fruit maturity and seed browning. Fruits harvested 15 days after flowering (DAF) were sensitive to cold storage at 4 °C and exhibited 100% seed browning (CI index, 4.0); in contrast, the seed browning rate of fruits harvested 35 DAF was 10% (CI index, 0.4) within 7 days of cold storage. Seed antioxidant activity was higher in seeds harvested at early stages (15 DAF to 20 DAF) than in seeds harvested at later stages (40 DAF to 50 DAF) at the beginning of storage. Pericarps of fruit harvested at 50 DAF exhibited the highest antioxidant activity. Lipoxygenase, catalase, and peroxidase activity, and the expression levels of cell wall-related genes, pectin methylesterase-like protein, and endo-β-1,4-glucanase were higher in seeds of immature fruit harvested 15 DAF than in seeds of mature fruit harvested 35 DAF. The seeds of the fruit harvested 35 DAF were fully developed with the seed coat separated from the endosperm and did not turn brown under low-temperature storage. The lack of seed browning observed in mature fruit under low-temperature storage could be attributed to physical protection provided by the seed coat rather than cold stress resistance conferred by antioxidants.

scholarly journals Acid and low temperature treatments on Salmonella Enteritidis inoculated in pork and its subsequent survival in simulated gastric fluid

2016 ◽  
Vol 46 (3) ◽  
pp. 530-535 ◽  
Author(s):  
Simone Quintão Silva ◽  
Miriam Teresinha dos Santos ◽  
Simone Albino Paes ◽  
Maria Cristina Dantas Vanetti
Keyword(s):  
Low Temperature ◽  
Acid Treatment ◽  
Salmonella Enteritidis ◽  
Acid Resistance ◽  
Gastric Fluid ◽  
Simulated Gastric Fluid ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Low Temperature Storage ◽  
C Storage ◽  
Temperature Storage

ABSTRACT: The objective of this study was to evaluate the acid resistance of Salmonella enterica serovar Enteritidis (S. Enteritidis) in stored pork and in simulated gastric fluid (SGF). A culture of S. Enteritidis was subjected to acid treatment prior to inoculation into pork, stored under refrigeration at frozen temperatures and exposed to SGF. The S. Enteritidis CCS3 and ATCC 13076 strains previously subjected to acid treatment (at pH 4.0-5.0) were inoculated in pork and stored at 4°C and -18°C. Storage at 4ºC did not affect the populations of both S. Enteritidis strains. After 84 days at -18°C, the mean population of both CCS3 and ATCC strains were reduced by 0.8 and 1.5 log cycles, respectively. Prior acid treatment did not enhance the survival of both strains at low temperatures. After acid treatment and low temperature storage, S. Enteritidis ATCC 13076 lost culturability after being exposed to SGF for 10 minutes. In contrast, S. Enteritidis CCS3 was tolerant until three hours of SGF exposure. S. Enteritidis CCS3 submitted to pH 4.0 was more tolerant to SGF exposure than when submitted to pH 4.5, 5.0 and without acid treatment. Therefore, this study indicates that exposure to an acidic and cold environment during processing enhanced the ability of S. Enteritidis to survive in the gastric environment of the human stomach, possibly increasing the risk of a Salmonella infection after consumption of pork.

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