scholarly journals Serangan Sitophilus oryzae Pada Beras Dari Beberapa Varietas Padi dan Suhu Penyimpanan

2020 ◽  
Vol 22 (1) ◽  
pp. 16
Author(s):  
Rizma Dwi Mastuti ◽  
Subagiya Subagiya ◽  
Retno Wijayanti
Keyword(s):  
Attack Rate ◽  
Storage Time ◽  
Plant Disease ◽  
Yield Loss ◽  
Storage Temperature ◽  
Sitophilus Oryzae ◽  
Brown Rice ◽  
Black Rice ◽  
C Storage ◽  
Storage Temperatures

<p>Post-harvest with storage are important to maintain the supply of rice. One of the obstacles found in storing rice is the attack of <em>Sitophilus oryzae</em> which is responsible of causing yield loss. The attack of <em>S. oryzae</em> on rice can be caused by storage temperature and protein content on rice. The objective of this research was to determine the attack rate of <em>S.oryzae</em> in several paddy varieties and different storage temperatures. The research was conducted in Laboratory of Pest and Plant Disease Faculty of Agriculture Universitas Sebelas Maret from March-June 2019. The method used was Nested Design with 2 factors and 3 replications. The treatments given were storage temperature (29<sup>o</sup>C, 39<sup>o</sup>C, 49<sup>o</sup>C and 59<sup>o</sup>C) and paddy varieties (brown rice, black rice, Rojolele and IR64). Observation variable were number of imago, pupae, larvae, percentage of decrease in rice weight, broken rice and rice powder. The results showed that S. oryzae was able to survive at a storage temperature of 29<sup>o</sup>C. Storage temperatures which increased by more than 29°C causing mortality of S.oryzae up to 100%. The longer storage time will cause an increase in population and S.oryzae attack rate.</p>

scholarly journals Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

2020 ◽  
Author(s):  
Ramona Bosse ◽  
Melanie Wirth ◽  
Jochen Weiss ◽  
Monika Gibis
Keyword(s):  
High Temperature ◽  
Volatile Compounds ◽  
Bacterial Growth ◽  
Storage Temperature ◽  
Maximum Effect ◽  
Staphylococcus Carnosus ◽  
C Storage ◽  
Marker Compounds ◽  
Brine Injection ◽  
Storage Temperatures

Abstract In this study, the influence of low (5 °C), intermediate (15 °C) and high (25 °C) storage temperatures on the profile of volatile compounds of North European cured loins fermented with Staphylococcus carnosus strains was investigated. In this context, proteolytic activity, bacterial growth, key volatile compounds and sensory attributes were studied. In conclusion, storage temperature significantly affected the volatile marker compounds. A multiple regression indicated significant effects of seven volatile compounds (acetophenone, benzaldehyde, butanone, 3-methylbutanal, 1-octen-3-ol, nonanal and pentanone) on the overall odor (R2 = 95.9%) and overall flavor (R2 = 81.1%). The sum of the marker volatiles aldehydes, ketones and alcohol increased with rising temperatures and the highest amounts of the odor active 3-methylbutanal up to 155 and 166 ng/g meat were detected in high temperature-stored loins. Moreover, the addition of S. carnosus strain LTH 3838 showed maximum effect at 5 °C-storage temperature in comparison to the control.

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

scholarly journals Influence of Storage Conditions and Preservatives on Metabolite Fingerprints in Urine

Metabolites ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 203 ◽  
Author(s):  
Xinchen Wang ◽  
Haiwei Gu ◽  
Susana A. Palma-Duran ◽  
Andres Fierro ◽  
Paniz Jasbi ◽  
...  
Keyword(s):  
Large Scale ◽  
Storage Time ◽  
Storage Temperature ◽  
Urinary Metabolites ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Urine Samples ◽  
C Storage ◽  
Liquid Chromatography Tandem Mass ◽  
The Stability

Human urine, which is rich in metabolites, provides valuable approaches for biomarker measurement. Maintaining the stability of metabolites in urine is critical for accurate and reliable research results and subsequent interpretation. In this study, the effect of storage temperature (4, 22, and 40 °C), storage time (24 and 48 h), and use of preservatives (boric acid (BA), thymol) and para-aminobenzoic acid (PABA) on urinary metabolites in the pooled urine samples from 20 participants was systematically investigated using large-scale targeted liquid chromatography tandem mass spectrometry (LC-MS/MS)-based metabolomics. Statistical analysis of 158 reliably detected metabolites showed that metabolites in urine with no preservative remained stable at 4 °C for 24 and 48 h as well as at 22 °C for 24 h, but significant metabolite differences were observed in urine stored at 22 °C for 48 h and at 40 °C. The mere addition of BA caused metabolite changes. Thymol was observed to be effective in maintaining metabolite stability in urine in all the conditions designed, most likely due to the inhibitory effect of thymol on urine microbiota. Our results provide valuable urine preservation guidance during sample storage, which is essential for obtaining reliable, accurate, and reproducible analytical results from urine samples.

Cold-storage-induced changes in chlorophyll fluorescence of kangaroo paw Bush Dawn flowers

2000 ◽  
Vol 40 (8) ◽  
pp. 1151 ◽  
Author(s):  
J. H. Miranda ◽  
D. C. Joyce ◽  
S. E. Hetherington ◽  
P. N. Jones
Keyword(s):  
Chlorophyll Fluorescence ◽  
Storage Temperature ◽  
Vase Life ◽  
Storage Duration ◽  
Growth Environment ◽  
C Storage ◽  
Induced Changes ◽  
Linear Manner ◽  
Storage Temperatures ◽  
Temperature Storage

Effects on vase life and chlorophyll fluorescence were evaluated for kangaroo paw Bush Dawn flowers harvested from 3 growth environments and kept at 3 storage temperatures for 4 storage periods. Flowers were grown in a glasshouse, shadehouse and in the open. Harvested flowers were stored at 0, 7.5 or 13°C for 1, 2, 3 or 4 weeks. Minimum fluorescence values decreased progressively from 0.103 to 0.078 as storage temperatures increased from 0 to 13°C. Relative fluorescence ratios of stored kangaroo paw flowers were altered significantly in response to storage temperature, storage duration and growth environment. Relative fluorescence ratios decreased progressively from 0.778 to 0.649 with increasing storage duration from 1 to 4 weeks. Relative fluorescence values were 0.688, 0.784 and 0.711 for 0, 7.5 and 13°C storage temperatures, respectively. Minimum fluorescence did not differ among the growth environments, but relative fluorescence was highest for the shadehouse (0.760) and lowest for the open (0.695). Vase life was also influenced by storage temperature, storage duration and flower source. Main effect vase lives of flowers were 6.6, 7.2 and 3.4 days for 0, 7.5 and 13°C storage temperatures, respectively. Shorter vase life after storage at 0 than at 7.5°C indicates that Bush Dawn is chilling sensitive. Post-storage longevity of flowers from the shadehouse (6.5 days) and glasshouse (6.3 days) was greater than from the open (4.2 days). Relative fluorescence values, which decreased in a linear manner for all storage temperatures as storage duration increased, were significantly correlated with the vase life.

Gloss and Colour of Dark Chocolate During Storage

2007 ◽  
Vol 13 (1) ◽  
pp. 27-34 ◽  
Author(s):  
C. Pastor ◽  
J. Santamaría ◽  
A. Chiralt ◽  
J. M. Aguilera
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Dark Chocolate ◽  
Optical Parameters ◽  
Melting Range ◽  
Fat Bloom ◽  
The Difference ◽  
Cooling Methods ◽  
Relevant Level ◽  
Storage Temperatures

The appearance of chocolate is greatly affected by bloom, which occurs during storage under unfavourable conditions. This phenomenon develops due to different causes, such as poor tempering, addition of incompatible fats, incorrect cooling methods, warm or fluctuating storage temperature, etc. The effect of storage temperature (4, 20, 25 and 30°C) on gloss (60 and 85° angle) and colour (CIE L *a *b *) of dark chocolate bars was analysed throughout 30 days of storage. Three kinds of dark chocolate were studied: two from the same brand containing 99 and 70% cocoa, and a third one from another brand, containing 70% cocoa. Gloss change of chocolate throughout storage time followed a similar pattern in all cases: a decrease until an asymptotic value is reached, which is exacerbated at higher storage temperatures. The influence of temperature was related to the difference between storage temperature and the melting range of cocoa fat. Only when the visual fat bloom reaches a relevant level is the colour of the product affected. Changes in both optical parameters were highly-position dependant within the same sample.

scholarly journals The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Mariela C Bustos ◽  
Lina Marcela Agudelo-Laverde ◽  
Florencia Mazzobre ◽  
Pilar Buera
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Storage Temperature ◽  
Reducing Power ◽  
Color Changes ◽  
C Storage ◽  
White Cabbage ◽  
The Relationship ◽  
Reducing Capacity

Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment  of mushrooms and avocado slices, with white cabbage, cauliflower, garlic and scallion extracts, reduced color changes during storage at 4 °C and -18 °C. Storage temperature and the type of extract employed influenced change of color variables. The contribution of polyphenols on measured antioxidant activity of extracts was also discussed. Allium antibrowning properties were closely related to antioxidant capacity, while the Brassica extracts were less effective. Treatment with Allium extracts extended the storage time of frozen and refrigerated mushrooms and avocado slices, in comparison with untreated samples.

scholarly journals Optimization of Storage Temperature for Cultured ARPE-19 Cells

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Lara Pasovic ◽  
Tor Paaske Utheim ◽  
Rima Maria ◽  
Torstein Lyberg ◽  
Edward B. Messelt ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Pigment Epithelium ◽  
Retinal Pigment ◽  
Epifluorescence Microscopy ◽  
Rpe Cells ◽  
C Storage ◽  
Viable Cells ◽  
Storage Methods ◽  
C 32 ◽  
Storage Temperatures

Purpose. The establishment of future retinal pigment epithelium (RPE) replacement therapy is partly dependent on the availability of tissue-engineered RPE cells, which may be enhanced by the development of suitable storage methods for RPE. This study investigates the effect of different storage temperatures on the viability, morphology, and phenotype of cultured RPE.Methods. ARPE-19 cells were cultured under standard conditions and stored in HEPES-buffered MEM at nine temperatures (4°C, 8°C, 12°C, 16°C, 20°C, 24°C, 28°C, 32°C, and 37°C) for seven days. Viability and phenotype were assessed by a microplate fluorometer and epifluorescence microscopy, while morphology was analyzed by scanning electron microscopy.Results. The percentage of viable cells preserved after storage was highest in the 16°C group (48.7%±9.8%;P<0.01compared to 4°C, 8°C, and 24°C–37°C;P<0.05compared to 12°C). Ultrastructure was best preserved at 12°C, 16°C, and 20°C. Expression of actin, ZO-1, PCNA, caspase-3, and RPE65 was maintained after storage at 16°C compared to control cells that were not stored.Conclusion. Out of nine temperatures tested between 4°C and 37°C, storage at 12°C, 16°C, and 20°C was optimal for maintenance of RPE cell viability, morphology, and phenotype. The preservation of RPE cells is critically dependent on storage temperature.

Effect of storage temperature and time on viability of rhizobia on lime-coated alsike clover (Trifolium hybridum) seed

1993 ◽  
Vol 120 (2) ◽  
pp. 205-211 ◽  
Author(s):  
D. G. Stout ◽  
J. W. Hall ◽  
B. M. Brooke ◽  
G. Baalim ◽  
D. J. Thompson
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Research Station ◽  
Freezing And Thawing ◽  
C Storage ◽  
Temperature Regimes ◽  
Time Coefficient ◽  
Repeated Freezing ◽  
Time Of Year ◽  
Coated Seed

SUMMARYSeed is often stored in warehouses where the temperature may drop below freezing or increase to 40°C depending on the time of year. Survival of rhizobia on lime-coated alsike clover (Trifolium hybridumL.) seed stored in polypropylene bags was monitored under various temperature regimes ranging from –10 to 35 °C at Agriculture Canada Range Research Station, Kamloops, British Columbia, Canada during 1990 and 1991. Rhizobia were applied ata range of initial concentrations. Seed was inoculated with a peat-based clover inoculant (‘B’ inoculant, Nitragin Ltd, Milwaukee, Wisconsin, USA), and then given a commercial polymer-based lime coat (GNR™, Grow Tec Ltd, Nisku, Alberta, Canada). Rhizobia died continuously at all temperatures within the range —10 to 35°C. The dependence of Iog10(number of viable rhizobia/seed) on storage time was best described by a linear equation: Iog10(viable rhizobia/seed) =a+b(time). Coefficientaprovidedan estimate of the initial concentration of rhizobia. Coefficientbprovided a measure of how rapidly rhizobia died. The death rate of rhizobia was the same during storage at 5 or 20 °C, but increased at a storage temperature of 35 °C. Storage at freezing temperatures did not increase the rate of rhizobial death but repeated freezing and thawing resulted in an increase. As the rate of rhizobial death was similar at constant temperatures from — 10 to 20 °C, temperature requirements are not stringent. Nevertheless, some temperature control is required to maximize the legal storage life of preinoculated coated seed, which in this study was estimated to be 96 days.

Keeping Quality of Pasteurized Milk for Retail Sale Related to Code Date, Storage Temperature, and Microbial Counts

1977 ◽  
Vol 40 (12) ◽  
pp. 848-853 ◽  
Author(s):  
LESTER HANKIN ◽  
WALTER F. DILLMAN ◽  
GEORGE R. STEPHENS
Keyword(s):  
Storage Temperature ◽  
Flavor Score ◽  
Coliform Bacteria ◽  
Microbial Counts ◽  
C Storage ◽  
Keeping Quality ◽  
Quality Of Milk ◽  
Time Required ◽  
Storage Temperatures

Keeping quality of milk samples collected in original containers from fillers and stored at 1.7, 5.6, and 10.0 C remained organoleptically acceptable, on the average, 17.5, 12.1, and 6.9 days, respectively. Samples were tested for specific groups of bacteria at collection and when the milk became unacceptable (flavor score &lt; 36). In addition to a total aerobic count the specific groups included pseudomonads, lipolytic, proteolytic, acid-producing, and coliform bacteria, and lipolytic and proteolytic pseudomonads. Keeping quality at any storage temperature was unrelated to the manufacturer's code date (last day product is to be sold). There was a significant correlation between keeping quality at 10.0-C storage and the other two storage temperatures, suggesting a practical test to measure keeping quality at the lower temperatures. Microbial counts, made at bottling and when the sample became unacceptable, were not consistently related to the time required for milk to become unacceptable at any storage temperature. When samples were stratified by flavor defect, certain microbial tests were significantly related to keeping quality.

The effect of storage time and temperature on the population dynamics and vitality of Meloidogyne chitwoodi in potato tubers

Nematology ◽  
2018 ◽  
Vol 20 (4) ◽  
pp. 373-385
Author(s):  
Misghina G. Teklu ◽  
Corrie H. Schomaker ◽  
Thomas H. Been
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Hatching Rate ◽  
Multiplication Rate ◽  
Potato Tubers ◽  
Population Densities ◽  
Meloidogyne Chitwoodi ◽  
Second Stage ◽  
Time Required ◽  
Storage Temperatures

Summary The population densities of Meloidogyne chitwoodi in potato tubers stored at 4, 8 and 12°C after 0, 60, 120, 180 and 240 days of storage were assessed. Compared to day 0, storage temperatures of 4 and 8°C reduced population densities to 9 and 35%, respectively, after 240 days of storage, while nematode numbers in tubers stored at 12°C increased 2.5 times. The maximum hatching rate of nematodes from tubers stored at 8 and 12°C increased linearly with storage time. At 4°C it remained constant. The time required for the hatching process to reach the maximum number of second-stage juveniles (J2) decreased with increasing storage temperature. Recovered juveniles of M. chitwoodi from tubers after 180 and 240 days of storage at all three temperatures were still infective and able to multiply on ‘Desiree’ with estimates of the maximum multiplication rate (a) and the maximum population density (M) of 63.6 and 70.8 J2 (g dry soil)−1, respectively.

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