scholarly journals Physiological changes during postharvest senescence of broccoli

1999 ◽  
Vol 34 (9) ◽  
pp. 1565-1569 ◽  
Author(s):  
Fernando Luiz Finger ◽  
Laurício Endres ◽  
Paulo Roberto Mosquim ◽  
Mário Puiatti
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Chlorophyll Content ◽  
Reducing Sugars ◽  
Physiological Changes ◽  
Sharp Reduction ◽  
Total Head ◽  
Initial Content ◽  
Brassica Oleracea L ◽  
Postharvest Senescence

The objective of this work was to determine the early physiological changes throughout shelf life of fresh broccoli (Brassica oleracea L. var. italica) cv. Piracicaba Precoce at 25ºC and relative humidity of 96% in the dark until complete senescence. Head inflorescences showed lack of turgidity and commercial value when weight loss reached up to 5%, coinciding with 48 hour after harvest. Chlorophyll content was stable until 24 hours after harvesting; afterwards, an intense degradation phase took place. At 72 hours, total head yellowing was observed when chlorophyll content dropped to 30% of its initial content. Peroxidase activity increased by 1.4 fold during the first six hours, dropping to its lowest level approximately 24 hours after harvesting. However, from this time on, an increment of activity was observed until 72 hours. At 24 hours after harvesting, respiration was reduced by 50%. At later stages of senescence, respiration of florets was stable, but in a lower level than that determined at harvest. Sharp reduction of starch and reducing sugars was observed within 24 hours after harvesting, followed by continuous period of decline in starch and non-reducing sugars.

scholarly journals Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

2021 ◽  
Vol 39 (No. 1) ◽  
pp. 35-41
Author(s):  
Rima Kumalasari ◽  
Luki Vanadiani ◽  
Riyanti Ekafitri ◽  
Ina Siti Nurminabari ◽  
Dewi Desnilasari ◽  
...  
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Room Temperature ◽  
Reducing Sugars ◽  
Starch Content ◽  
The Other ◽  
Physicochemical Changes ◽  
Ripening Stages ◽  
Stage 4 ◽  
Banana Flour

This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' were selected for the research. The cultivars were stored at room temperature of 24.8–31.7 °C and relative humidity of 59.5%–99.9%. Peel colour, weight loss, pulp to peel ratio, firmness, pH, TSS, moisture content, starch, reducing sugars, and titratable acidity were evaluated. The results showed that the best unripe flour based on the starch content for 'Kapas', 'Raja Bulu', 'Tanduk', and 'Siam' cultivars was at stages 1–3 and 'Kepok Kuning' cultivar at ripening stages 1–2. On the other hand, in ripe banana flour, the best stage for 'Kepok Kuning', 'Tanduk', and 'Siam' cultivars was stage 4, for 'Raja Bulu' cultivar stages 4–5 and for 'Kapas' cultivar stages 4–7.

scholarly journals Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year

2017 ◽  
Vol 18 (4) ◽  
pp. 549-559
Author(s):  
Elisângela Borsoi Pereira ◽  
Magali Soares dos Santos Pozza ◽  
Paula Martins Olivo ◽  
Osmar Dalla Santa ◽  
Suzana da Cruz Pires ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Experimental Design ◽  
Relative Humidity ◽  
Water Activity ◽  
Cultural Importance ◽  
The Third ◽  
Randomized Experimental Design ◽  
Double Factorial ◽  
Production Period

SUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization.

EFFECT OF PRE-FREEZING HAMS ON QUALITY ATTRIBUTES OF DRY-CURED PRODUCT

1972 ◽  
Vol 35 (2) ◽  
pp. 98-101 ◽  
Author(s):  
P. P. Graham ◽  
T. N. Blumer
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Environmental Conditions ◽  
Water Loss ◽  
Moisture Loss ◽  
Internal Tissue ◽  
Surface Ph ◽  
Aging Period ◽  
Acceptable Quality ◽  
Fresh State

Hams were frozen, stored, and thawed before dry-curing to study the profiles of quality as related to environmental conditions. Quality appraisals and sampling were done after thawing, after curing, and after 30 days aging in an atmosphere where temperature and relative humidity were controlled at about 34.5 C and 62.5%, respectively. The pH, water, NaCl, and fat contents were determined. Surface pH of hams increased from the thawed fresh state to the unstored cured state, but decreased generally after the aging period (stored cured ham). The pH was higher on the surface than that of corresponding internal areas. The pH of the internal tissue was lower for thawed product than cured or aged product. The average percent water decreased during curing and aging periods. Water loss after curing and after aging in the prefrozen hams was greater than that reported for unfrozen hams. The quantity of water, NaCl, and fat varied among the several muscle areas and reasons for variation are discussed. All hams were of acceptable quality at each appraisal period. Decreasing moisture levels of hams were reflected by decreases in conformation scores throughout the processing periods. Increased firmness was accompanied by weight loss, moisture loss, and increased NaCl percentage.

Corrosion Behaviors of Mg-7Gd-5Y-1Nd-0.5Zr Alloys in CO2 Atmosphere under Different Relative Humidity

2014 ◽  
Vol 900 ◽  
pp. 39-42
Author(s):  
Quan Tong Jiang ◽  
Xing Gang Li ◽  
Yong Jun Li ◽  
Ming Long Ma ◽  
Guo Liang Shi ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Weight Loss ◽  
Relative Humidity ◽  
Influence Factors ◽  
Corrosion Morphology ◽  
Corrosion Rates ◽  
Corrosion Behaviors ◽  
Peak Aged ◽  
Residual Mechanical Properties ◽  
Loss Rates

The corrosion behaviors of peak-aged Mg-7Gd-5Y-1Nd-0.5Zr alloys in CO2atmosphere under different relative humidity were investigated by OM, SEM. The weight loss rates, corrosion morphology and residual mechanical properties were also analyzed. The corrosion rates of specimens in CO2atmosphere at 70% relative humidity were highest than others. Relevancy of the influence factors included relative humidity and concentration of CO2were researched. The results show that relative humidity and concentration of CO2in the environment both played an important role in corrosion behaviors.

scholarly journals Action of ethylene on postharvest of summer squash ‘Menina Brasileira’

Revista CERES ◽  
2017 ◽  
Vol 64 (4) ◽  
pp. 360-367
Author(s):  
Fernanda Ferreira de Araújo ◽  
Lucas Cavalcante da Costa ◽  
Tania Pires da Silva ◽  
Mário Puiatti ◽  
Fernando Luiz Finger
Keyword(s):  
Weight Loss ◽  
Chlorophyll Content ◽  
Electrolyte Leakage ◽  
Soluble Sugars ◽  
Control Treatment ◽  
Ethylene Concentration ◽  
Malondialdehyde Content ◽  
Summer Squash ◽  
No Weight Loss ◽  
Exogenous Ethylene

ABSTRACT The purpose of this study was to evaluate the sensitivity and the physiological responses of summer squash ‘Menina Brasileira’ to ethylene. Immature fruits were harvested and placed in 20 L sealed buckets, in which ethylene was applied at concentrations of 0.1, 1.0, 10, 100, and 1000 μL L-1 for 24 h. Fruits were placed in buckets with no ethylene as a control treatment. Thereafter, the fruits were taken out of the buckets and maintained on bench, wherein on days 0, 2, 4, 6, and 8, they were evaluated regarding the accumulated fresh weight loss, soluble sugars, reducing and non-reducing sugars, starch, total chlorophyll, content of malondialdehyde, and electrolyte leakage. Fruits of summer squash ‘Menina Brasileira’ showed sensitivity to exogenous ethylene with no weight loss stimulation. Additionally, the fruits exhibited small changes in nutritional quality attributes and changes in the external fruit appearance, including decreased chlorophyll content as well as damage to cell membrane characterized by increase in malondialdehyde content and electrolyte leakage. These changes were stimulated by increasing exogenous ethylene concentration.

scholarly journals The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars

2021 ◽  
Vol 6 (2) ◽  
pp. 345-355
Author(s):  
Sastry S. Jayanty ◽  
◽  
Esam Emragi ◽  
David G. Holm
Keyword(s):  
Weight Loss ◽  
Wound Healing ◽  
Reducing Sugars ◽  
Reduction Method ◽  
French Fries ◽  
Total Phenolic ◽  
French Fry ◽  
Russet Norkotah ◽  
Fry Color ◽  
Reduction Methods

The effect of three field heat reduction methods, including temperature lowering stepwise (TLS), temperature lowering gradually (TLG), and temperature lowering immediately (TLI), after harvesting on the quality of Russet Norkotah 3 and red skin numbered line CO 07102-1R potatoes were investigated. The tubers were analyzed at harvest (0 time), when they reached 3 °C, and after 6 months of storage at 3 °C for physiological weight loss, firmness, wound healing, total phenolics content, reducing sugars, and color of french fries. The results indicated that weight and firmness losses were lower under the TLS reduction method after 6 months of storage than TLG and TLI methods. The weight loss in TLS is 12%, TLG 14% and TLI 17% in CO 07102-1R whereas Russet Norkotah TLS is 4%, TLG 6%, and TLI 8% respectively. Wound healing was more effective using the TLS reduction method, especially in Russet Norkotah 3. French fry color was lighter at harvest (USDA grade 0), while there were no differences in the color of French fries prepared from tubers stored under the TLS and TLG methods (both had USDA grade 2). French fries were darker for tubers from the TLI method (USDA grade 4). The total phenolic content and reducing sugars were significantly increased in the TLI field heat reduction method. Keywords: Potato, Storage management, Wound healing, Weight loss, French fry

scholarly journals Postharvest features of chrysanthemum cut flowers as affected by different chemicals

2004 ◽  
Vol 10 (1) ◽  
Author(s):  
F. Hassan ◽  
G. Schmidt
Keyword(s):  
Weight Loss ◽  
Chlorophyll Content ◽  
Untreated Control ◽  
Production Quality ◽  
Chrysanthemum Morifolium ◽  
Vase Life ◽  
Cut Flowers ◽  
Silver Thiosulfate ◽  
Post Production

Cut flowers of Chrysanthemum morifolium RAM cv. Suny Reagan were treated with different concentrations of 8- hydroxyquinoline sulfate (8-HQS), silver thiosulfate (STS) and 1-methylcyclopropene (1-MCP) in order to improve the post production quality. 8-HQS was used at 200 and 400 ppm with or without sucrose at 50 O. STS was used at 0.2, and 0.4 mM with or without sucrose at 50 g/1 1-MCP was used at 0.3, 0.5 and 0.7 g/m3 for 6h. All the treatments of 8-HQS prolonged the vase life and minimized the percentage of weight loss of chrysanthemum cut flowers compared to the control. The vase life was larger when sucrose not combined with 8-HQS. The best treatment of 8-1-IQS was 400 ppm 8-HQS without sucrose. STS treatment led to prolong the vase life and minimized the percentage of weight loss comparing to the control. In addition, the effect was better when sucroseas was added to STS. The treatment of STS at 0.4 mM + 50 g/I sucrose was the best one. 1-MCP treatment increased the vase life and lowered the percentage of weight loss at any level comparing with untreated control. The best treatment in this concern was 1-MCP at 0.5 g/m3 for 6h. The chlorophyll content (chl.a and chl.b) of the leaves for the best treatment of each chemical was higher than that of the control. The treatment of 1-MCP at 0.5 g/m3 6h gave the best results in this respect.

Research on the Influence of Salt Fog Corrosion Behavior of 6005A Aluminum Alloy Welded Joints by Environment Humidity

2013 ◽  
Vol 662 ◽  
pp. 251-257
Author(s):  
Ning Xia ◽  
Zhi Min Zhu ◽  
Hui Chen
Keyword(s):  
Weight Loss ◽  
Tensile Strength ◽  
Aluminum Alloy ◽  
Aluminum Alloys ◽  
Relative Humidity ◽  
Corrosion Rate ◽  
Environmental Humidity ◽  
Welding Joints ◽  
Salt Fog Corrosion ◽  
Salt Fog

6005A aluminum alloys were welded at different relative humidity conditions. The effects of relative humidity on the salt fog corrosion of the welding joints were researched. The results showed that the weight loss of the joints after 14 days corrosion was higher than that corroded after 7days, but the corrosion rate was lower. The corrosion rate first increased then declined with the increase of environmental humidity for the joints corroded for 7days. However, when the environmental humidity was 80%, corrosion rate achieved the maximum, when environment humidity was 70%, corrosion rate was the lowest. After corroded for 14 days, corrosion rate was the maximum when the environmental humidity was 50%, and it was the lowest when the environmental humidity was 90%. The tensile strength declined obviously after corrosion.

scholarly journals Is It Time to Rethink Our Weight Loss Paradigms?

Biology ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 70 ◽  
Author(s):  
Paulo Gentil ◽  
Ricardo Borges Viana ◽  
João Pedro Naves ◽  
Fabrício Boscolo Del Vecchio ◽  
Victor Coswig ◽  
...  
Keyword(s):  
Weight Loss ◽  
Interval Training ◽  
Current Evidence ◽  
Physiological Changes ◽  
Exercise Interventions ◽  
High Intensity Training ◽  
Sustained Weight Loss ◽  
Intensity Of Exercise ◽  
Intensity Training

Strategies aiming to promote weight loss usually include anything that results in an increase in energy expenditure (exercise) or a decrease in energy intake (diet). However, the probability of losing weight is low and the probability of sustained weight loss is even lower. Herein, we bring some questions and suggestions about the topic, with a focus on exercise interventions. Based on the current evidence, we should look at how metabolism changes in response to interventions instead of counting calories, so we can choose more efficient models that can account for the complexity of human organisms. In this regard, high-intensity training might be particularly interesting as a strategy to promote fat loss since it seems to promote many physiological changes that might favor long-term weight loss. However, it is important to recognize the controversy of the results regarding interval training (IT), which might be explained by the large variations in its application. For this reason, we have to be more judicious about how exercise is planned and performed and some factors, like supervision, might be important for the results. The intensity of exercise seems to modulate not only how many calories are expended after exercise, but also where they came from. Instead of only estimating the number of calories ingested and expended, it seems that we have to act positively in order to create an adequate environment for promoting healthy and sustainable weight loss.

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