scholarly journals Low-temperature Storage of Garlic for Spring Planting

HortScience ◽  
2004 ◽  
Vol 39 (3) ◽  
pp. 571-573 ◽  
Author(s):  
Gayle M. Volk ◽  
Kate E. Rotindo ◽  
Walter Lyons
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Shoot Elongation ◽  
Storage Conditions ◽  
Low Temperature Storage ◽  
C Storage ◽  
Time Of Harvest ◽  
Spring Planting ◽  
Temperature Storage

Garlic bulbs (Allium sativum L.) harvested in the summer are often stored at room temperature between the time of harvest and curing and either consumption or planting in the fall. The quality of these bulbs usually deteriorates dramatically by 6 months after harvest. Garlic bulbs were placed at -3, 0, or 5 °C for ≈6 months to determine if bulbs could be maintained for spring planting. Response to cold-storage conditions was cultivar dependent. We found that most cured garlic bulbs stored at -3 °C for 6 months successfully formed cloves within bulbs when planted in the following spring. Unlike the high-quality bulbs formed after -3 °C storage, bulbs stored at 0 °C for 6 months often formed side cloves and had loose wrappers. In another study, garlic bulbs stored at 0, 5, 15, or 23 °C exhibited a higher rate of shoot elongation within the cloves during storage than bulbs stored at -3 °C. After 9 months of -3 °C storage, bulbs then held at room temperature retained the quality characteristics of freshly harvested garlic (firmness, taste) for at least 2 months. These studies suggest that cured garlic can be spring planted and consumed year-round when bulbs are stored at -3 °C.

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

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

scholarly journals Effect of Low-temperature Storage on Sweet Cherry (Prunus avium L.) Pollen Quality

HortScience ◽  
2020 ◽  
Vol 55 (2) ◽  
pp. 258-260
Author(s):  
Akide Özcan
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Pollen Viability ◽  
Pollen Quality ◽  
Low Temperature Storage ◽  
C Storage ◽  
Sweet Cherry Cultivars ◽  
Storage Temperatures ◽  
Temperature Storage

The objective of this study was to analyze the effects of low storage temperatures on the quality of pollen obtained from the sweet cherry cultivars 0900 Ziraat, Regina, Starks Gold, and Sweet Heart. The pollen was stored at 4 °C, –20 °C, and –80 °C for 12 months, and its viability and germinability were determined at 3-month intervals. The results demonstrated that the initial pollen viability varied between 73.62% and 79.37%, while pollen germinability varied between 41.24% and 53.56%. The percentage of pollen viability declined remarkably from the third to 12th month by almost 3% in 4 °C storage. The pollen viability for the other two storage temperatures (–20 °C and –80 °C) was greater than 50% by the end of the 12th month. It can be concluded that the pollen quality of these cultivars can be preserved sufficiently at temperatures less than –20 °C.

Hydration of Cuphea seeds containing crystallised triacylglycerols

2007 ◽  
Vol 34 (4) ◽  
pp. 360 ◽  
Author(s):  
Gayle M. Volk ◽  
Jennifer Crane ◽  
Ann M. Caspersen ◽  
David Kovach ◽  
Candice Gardner ◽  
...  
Keyword(s):  
Low Temperature ◽  
Lipid Body ◽  
Storage Conditions ◽  
Protein Bodies ◽  
Intermediate Type ◽  
Low Temperature Storage ◽  
C Storage ◽  
Visual Damage ◽  
Intermediate Storage ◽  
Temperature Storage

Seeds that exhibit intermediate storage behaviour seem to die under conventional –18°C storage conditions. Cuphea wrightii A. Gray, C. laminuligera Koehne, C. carthagenensis (Jacq.) J.F. Macbr. and C. aequipetala Cav are considered sensitive to low temperature storage. The seeds of these species have triacylglycerols (TAG) that are crystalline at –18°C and melt when the seeds are warmed to >35°C. In contrast, seeds of tolerant species, C. lanceolata W.T. Aiton and C. hookeriana Walp., have TAG that crystallise at temperatures below –18°C and are fluid at 22°C. Cuphea seeds imbided while TAG are crystalline fail to germinate and exhibit visual damage. However, germination proceeded normally when dry seeds were warmed adequately to melt any crystalline TAG before imbibition. Reduced germination and cellular disruption including loss of lipid body compartmentation and fragmented protein bodies develop in seeds with crystalline TAG equilibrated to >0.1 g H2O g–1 DW. This damage cannot be reversed, even when seeds are dried before the damage can be visually detected. Results from this work reveal that the seeds of some species with intermediate type physiologies can be successfully placed into conventional –18 and –80°C storage facilities.

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 The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 113-119
Author(s):  
W. Swastike ◽  
E. Suryanto ◽  
Rusman ◽  
C. Hanim ◽  
Jamhari ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Quality Properties ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Temperature Storage

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

Low-temperature storage of the poultry red mite, Dermanyssus gallinae, facilitates laboratory colony maintenance and population growth

Parasitology ◽  
2020 ◽  
Vol 147 (7) ◽  
pp. 740-746
Author(s):  
Chuanwen Wang ◽  
Xiaolin Xu ◽  
He Yu ◽  
Yu Huang ◽  
Hao Li ◽  
...  
Keyword(s):  
Low Temperature ◽  
Survival Rates ◽  
Storage Conditions ◽  
Egg Laying ◽  
Dermanyssus Gallinae ◽  
Control Group ◽  
Poultry Red Mite ◽  
Low Temperature Storage ◽  
Laboratory Colony ◽  
Temperature Storage

AbstractThe poultry red mite, Dermanyssus gallinae, is currently the most common ectoparasite affecting egg-laying hens. Since continuous culture of D. gallinae on birds is a biologically and economically costly endeavour, storage techniques for mites are urgently needed. Effects of temperature on adult and nymph survival were first studied to optimize storage conditions. Then, fecundity of D. gallinae was studied after mites were stored at optimal storage conditions. Results showed the survival rates of protonymphs (42.11%), deutonymphs (8.19%) and females (19.78%) at 5°C after 84 days were higher than those at 0, 25 and 30°C. Thereafter the fecundity and the capability of re-establishing colonies of D. gallinae were evaluated after they were stored for 40 and 80 days at 5°C. After storage, the mean number of eggs showed no statistical difference between treated (5°C for 40 or 80 days) and control groups (25°C for 7 days), while the hatching rates of eggs were in all cases above 97%. The dynamic changes of mite populations and egg numbers showed similar trends to the control group after the stored adult or nymph mites were fed on chicks. Dermanyssus gallinae can be successfully stored at 5°C for 80 days with no interference with the fecundity of mites, and the stored mites could re-establish colonies successfully. Adults and nymphs were two main stages with capability for low temperature storage. These results suggest that low temperature storage is a viable option for colony maintenance of D. gallinae under laboratory conditions.

scholarly journals Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

2016 ◽  
Vol 6 (2) ◽  
pp. 51 ◽  
Author(s):  
Yu-ying PAN ◽  
Xiao-hua QIU ◽  
Jin-sheng YANG
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Biochemical Properties ◽  
Texture Profile ◽  
Low Temperature Storage ◽  
Different Temperatures ◽  
Temperature Storage

<p class="1Body">The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C<em>, </em>-55°C<em>, </em>-65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca<sup>2+</sup>ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca<sup>2+</sup>ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P &lt; 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 <em>days</em>, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca<sup>2+</sup>ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.</p>

Survival of Hepatitis A Virus in Spinach during Low Temperature Storage

2009 ◽  
Vol 72 (11) ◽  
pp. 2390-2393 ◽  
Author(s):  
Y. CAROL SHIEH ◽  
DIANA S. STEWART ◽  
DAVID T. LAIRD
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Plaque Assay ◽  
Storage Conditions ◽  
Inactivation Rate ◽  
Low Temperature Storage ◽  
Foodborne Outbreaks ◽  
Phosphate Buffered Saline ◽  
Temperature Storage ◽  
Spinach Leaves

Spinach leaves are frequently consumed raw and have been involved with past foodborne outbreaks. In this study, we examined the survival of hepatitis A virus (HAV) on fresh spinach leaves in moisture- and gas-permeable packages that were stored at 5.4 ± 1.2°C for up to 42 days. Different eluents including phosphate-buffered saline (PBS), pH 7.5 (with and without 2% serum), and 3% beef extract (pH 7.5 and 8) were compared for how efficiently they recovered viruses from spinach by using a simple elution procedure (&lt;1 h). The recoveries were compared and determined by a plaque assay with FRhK-4 cells. Culture grade PBS containing 2% serum was found to be appropriate for HAV elution from spinach leaves, with an average recovery of 45% ± 10%. Over 4 weeks of storage at 5.4 ± 1.2°C, HAV in spinach decreased slightly more than 1 log, with 6.75% of the original titer remaining. HAV survived under refrigerated temperatures on spinach leaves with a D-value of 28.6 days (equivalent to an inactivation rate of 20.035 log of HAV per day, r2 = 0.88). In comparison, HAV in PBS containing 2% serum under the same storage conditions remained constant throughout 7 weeks. The inactivation rate of 20.035 log each day for HAV on spinach leaves was possibly due to the interaction of the virus and the leaf.

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