Prediction model for phenology of grapevine cultivars with hot water treatment

Abstract: The objective of this work was to prepare a prediction model for the phenology of grapevine cultivars (Bordô, Cabernet Sauvignon, Moscato Embrapa, Paulsen 1103, SO4, and IAC 572) using hot water treatment. The heat treatment with hot water consisted of combinations of three temperatures (50, 53, and 55°C) and three time periods (30, 45, and 60 min), with or without previous hydration for 30 min. After the treatments, the cuttings were planted in the field and their phenological development was evaluated during two months. The six studied cultivars presented different responses to the effects of the factors temperature and time, but did not differ significantly regarding hydration. It was possible to develop a mathematical model for the use of hot water treatment in grapevine cuttings, based on phenological development ( y phenology = 48.268 − 0.811 x 1 − 0.058 x 2) and validated by the variables sprouting and root emission. From the developed model, it is recommended that the hot water treatment be applied in the temperature range between 48 and 51°C for cuttings of all cultivars.

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Susceptibility of Some Sugarcane Varieties to the Heat Treatment Used in the Control of Chlorotic Streak

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v40i1.12662 ◽

1969 ◽

Vol 40 (1) ◽

pp. 67-69

Author(s):

José Adsuar

Keyword(s):

Heat Treatment ◽

Puerto Rico ◽

Water Treatment ◽

Virus Disease ◽

Germination Percentage ◽

Hot Water ◽

Hot Water Treatment ◽

Agricultural Experiment Station ◽

Sugarcane Varieties ◽

Agricultural Experiment

Chlorotic streak, a virus disease of sugarcane, is known to occur in Puerto Rico and to cause a reduction in germination, tillering, and yield of sugarcane per acre. Immersion of the infected cane in hot water at 52° C. for 20 minutes inactivated the virus and increased the yield of cane and sugar. It is also known that the hot-water treatment may adversely affect the germination of the different varieties. Thirteen of the best sugarcane varieties as recommended by this Agricultural Experiment Station were tested for susceptibility to the hot-water treatment. The treatment adversely affected the germination percentage of M. 336, B. 41227, and Co. 281. It stimulated the germination of varieties H. 328560, P.R. 1000, B. 37161, B. 40105, B. 37172, B. 371933, P.R. 907, and P.R. 902. It had no significant effect on the germination of P.R. 905 and P.R. 980.

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THE EFFECT OF TEMPERATURE UPON THE PRE-ADULT LARVAE OF THE BULB NEMATODE ANGUILLULINA DIPSACI (KÜHN, 1858) GERV. AND v. BEN., 1859, IN RELATION TO TIME AND MOISTURE

Canadian Journal of Research ◽

10.1139/cjr34-068 ◽

1934 ◽

Vol 10 (6) ◽

pp. 793-797 ◽

Cited By ~ 7

Author(s):

R. J. Hastings ◽

W. Newton

Keyword(s):

Heat Treatment ◽

Life History ◽

Water Treatment ◽

Hot Water ◽

Effect Of Temperature ◽

Hot Water Treatment ◽

Major Development ◽

Moist Environment ◽

History Of ◽

The Masses

In a moist environment, a minimum exposure of 120 min. at 110–113°F. is required to destroy pre-adult larvae of the bulb nematode Anguillulina dipsaci (Kühn, 1858) Gerv. and v. Ben., 1859, but progressively shorter exposures are required as the temperature is raised. At 116.5–118.5°F. the lethal exposure is 60 min. and at 118.5–120°F. an exposure of 30 min. is required.In a dry environment exposures of 150 min. to temperatures as high as 140°F. are not lethal to pre-adults and the heat treatment does not affect their ability to induce the characteristic symptoms of infestation in barley seedlings.The pre-adults are more resistant to heat than any other stage in the life history of the nematode.The data suggest that the ineffectiveness of the standard hot water treatment when applied late in the season is due to the fact that the major development of pre-adults takes place after the bulbs are lifted, and also because the masses of dormant pre-adults are often well isolated from the moisture of the bath by the bulb scales and corky basal plates, and are more resistant to heat in a dry, compared with a moist, state. It is recommended that the hot water treatment be employed not later than four weeks after lifting when the lifting is done as soon as the foliage dies down.A pre-soak is suggested as a possible means of increasing the effectiveness of the standard hot water treatment.

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Effect of Seed Treatments on Germination in Acacia

Australian Journal of Botany ◽

10.1071/bt9770269 ◽

1977 ◽

Vol 25 (3) ◽

pp. 269 ◽

Cited By ~ 47

Author(s):

J Clemens ◽

PG Jones ◽

NH Gilbert

Keyword(s):

Water Treatment ◽

Germination Rate ◽

Hot Water ◽

Practical Significance ◽

Hot Water Treatment ◽

Percentage Germination ◽

Single Treatment ◽

Seed Mortality ◽

Different Temperatures ◽

Time Periods

The germination of seed of five Acacia spp. was studied following a manual chipping treatment or exposure to water held at different temperatures for discrete time periods. Response was evaluated on the basis of the final percentage germination, and estimates of rate of germination and time taken for germination to commence. There were differences in response of the species to hot water sufficiently large to be of practical significance. No single treatment gave optimum germination in all species. Increasing severity of treatment improved germination rate and percentage germination up to a point where seed mortality became apparent. Manual chipping of the seed gave larger improvements in germination rate, and the seeds began to germinate faster than those given any hot water treatment. However, in some species germination percentages were lower in chipped seeds than in those treated with hot water.

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Enhanced Osteoinductivity of Porous Titanium Implant by Sodium Removal

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.309-311.1315 ◽

2006 ◽

Vol 309-311 ◽

pp. 1315-1320 ◽

Cited By ~ 1

Author(s):

Mitsuru Takemoto ◽

Shunsuke Fujibayashi ◽

Tomiharu Matsushita ◽

J. Suzuki ◽

Tadashi Kokubo ◽

...

Keyword(s):

Heat Treatment ◽

Water Treatment ◽

Titanium Implant ◽

Sodium Titanate ◽

Porous Titanium ◽

Hot Water ◽

Hot Water Treatment ◽

Sodium Removal ◽

Free Treatment ◽

Positive Effect

The aim of this study was to optimize the surface treatment and to accelerate the osteoinductivity of porous bioactive titanium implant. Previous studies have reported that sodium removal with hot water treatment converts sodium titanate on the surface of an alkali-treated titanium plate into titania with a specific structure, which has better bioactivity than sodium titanate. We developed a dilute hydrochloric acid (HCl) treatment for porous titanium, which removed sodium from the complexly shaped porous structure more effectively than conventional hot water treatment. Three types of surface treatments were applied: (a) alkali and heat treatment, (b) alkali, hot water, and heat treatment (conventional treatment), and (c) alkali, dilute HCl, hot water, and heat treatment (Na-free treatment). The osteoinductivity of the materials implanted in the back muscles of adult beagle dogs was examined at three, six, and twelve months. Na-free porous bioactive titanium exhibited the highest osteoinductivity, and bone formation was observed within three months. This study showed that sodium removal has a significant positive effect on the osteoinductivity of the porous bioactive titanium implant.

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Hot Water Treatment and Pre-processing Storage Reduce Browning Development in Fresh-cut Potato Slices

HortScience ◽

10.21273/hortsci.46.9.1282 ◽

2011 ◽

Vol 46 (9) ◽

pp. 1282-1286 ◽

Cited By ~ 10

Author(s):

Pavlos Tsouvaltzis ◽

Angelos Deltsidis ◽

Jeffrey K. Brecht

Keyword(s):

Heat Treatment ◽

Water Treatment ◽

Phenolic Content ◽

Hot Water ◽

The Other ◽

Hot Water Treatment ◽

Potato Tubers ◽

Color Changes ◽

Plastic Bags ◽

Fresh Cut

Enzymatic browning is a serious quality limitation for fresh-cut potato (Solanum tuberosum L.) that has been successfully controlled by heat treatment in other commodities. The use of brief heat treatments with 55 °C water (HW) applied to ‘Russet Burbank’ tubers for 10, 20, 30, or 40 min before cutting was evaluated for potential implementation to control tissue browning. After heat treatment, tubers were held at 20 °C for 0 or 1 day before peeling and slicing. Control tubers were not previously immersed in hot water. All slices were placed in perforated plastic bags and stored at 5 °C for 6 days. Exposure to HW for 30 or 40 min caused severe heat injury. Browning developed in all treatments as indicated by color measurements and discoloration scores (index of extent of discolored area on the slice surface) during storage. Hot water treatment for 10 min best reduced browning, but only when treated tubers were stored intact for 1 day at 20 °C before cutting, as indicated by discoloration scores and changes in L*, a*, and Ho values, which were significantly different from either the control or the other HW treatments. Generally, the severe browning that developed in control slices during storage was associated with significant increases of 25% and 71% in phenolic content and antioxidant capacity, respectively. On the other hand, phenolic synthesis increased by only 6.25% to 13.2% in HW-treated slices during storage and polyphenoloxidase (PPO) activity was 24% to 31% lower compared with the activity before storage. Immersing potato tubers in 55 °C water for 10 to 20 min followed by storage at 20 °C for 1 day before processing reduced but did not prevent browning of peeled slices in terms of color changes and discoloration score. There was no significant correlation between browning and phenolic content or PPO activity.

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Effect of Autoclave and Hot Water Treatment on Surface Structure and Apatite-Forming Ability of NaOH- and Heat-Treated Titanium Metals in Simulated Body Fluid

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.529-530.570 ◽

2012 ◽

Vol 529-530 ◽

pp. 570-573

Author(s):

Kawashita Masakazu ◽

N. Matsui ◽

Toshiki Miyazaki ◽

Hiroyasu Kanetaka

Keyword(s):

Heat Treatment ◽

Water Treatment ◽

Simulated Body Fluid ◽

Zeta Potential ◽

Body Fluid ◽

Hot Water ◽

Apatite Formation ◽

Hot Water Treatment ◽

Autoclave Treatment ◽

Heat Treated

Sodium hydroxide (NaOH)-, heat- and autoclave-treated Ti metal did not form apatite in simulated body fluid (SBF) within 7 days although certain amounts of sodium (Na) still remained on the Ti metal surface even after the autoclave treatment. When hot water treatment was applied between NaOH and heat treatment, the Ti metal formed apatite within 7 days in SBF. Anatase-type TiO2 was partially precipitated by the NaOH and heat treatment but it was disappeared by the subsequent autoclave treatment. When the hot water treatment was applied between the NaOH and heat treatment, considerable amount of anatase-type TiO2 was formed and it still remained even after the autoclave treatment. The zeta potential of the Ti metal with the hot water treatment was almost zero in SBF. These results indicate that Ti metal can show apatite-forming ability in SBF even after autoclave treatment, when hot water treatment is applied between the NaOH and heat treatment, and that anatase-type TiO2 might play an important role in the apatite formation rather than the amount of Na and/or the zeta potential.

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Effect of the Hot-Water Treatment for the Control of Ratoon Stunting on the Germination of Some Commercial Sugarcane Varieties

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v46i2.12300 ◽

1969 ◽

Vol 46 (2) ◽

pp. 83-86

Author(s):

José Adsuar ◽

Julio H. López-Rosa

Keyword(s):

Heat Treatment ◽

Water Treatment ◽

Hot Water ◽

Hot Water Treatment ◽

Percentage Germination ◽

Middle Section ◽

Sugarcane Varieties ◽

Heat Treated ◽

Basal Section ◽

Better Than

An experiment was conducted using the hot-water treatment at 50° C. for 2 hours for the purpose of determining the tolerance of some commercial sugarcane varieties grown in Puerto Rico to the heat treatment used in the control of the ratoon-stunting disease, as well as the effect on the germination of the different sections of the stem. Three-eyed seed pieces from the top, middle, and bottom sections of the following the canes were used: P.R.980, B.37161, P.O.J.2878, M.336, B.41227, H.328560, B.4362, B.40105, B.37172, and P.R.905. The results were as follows: 1. There were marked differences among the varieties tested in regard to heat tolerance, as reflected by the percentage germination of the heat-treated canes. 2. In general, the middle section tolerated the heat treatment better than the top, whereas the basal section was also more resistant to heat than the top.

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A Review of Postharvest Treatments to Maintain Mango (Mangifera Indica L.) Quality

Annals of Tropical Research ◽

10.32945/atr3817.2016 ◽

2016 ◽

pp. 81-93

Author(s):

Luz Geneston-Asio ◽

Francisco Cuaresma

Keyword(s):

Heat Treatment ◽

Water Treatment ◽

Mangifera Indica ◽

International Market ◽

Hot Water ◽

Hot Water Treatment ◽

Controlled Atmosphere ◽

Postharvest Diseases ◽

Nutritional Properties ◽

Postharvest Treatments

Mango (Mangifera indica L.) is a popular fruit in the international market due to its excellent flavor, attractive fragrance, taste and nutritional properties. However, it is highly perishable since it ripens easily after harvest and it is susceptible to postharvest diseases causing severe losses during storage and transport. The paper reviews the literature on the most important postharvest treatments to alleviate this problem which include the use of fungicides, hot water treatment, vapor heat treatment, controlled atmosphere, irradiation, wax coatings and biological control. The use of fungicides, hot water treatment, irradiation, and wax coatings appear to be the most widely used postharvest treatments.

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