scholarly journals (1) Influence of Storage Temperature and Time in Storage on Pigment Content of Potato (Solanum tuberosum L.)

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1014B-1014
Author(s):  
Mekhled M. Alenazi ◽  
Harrison G. Hughes ◽  
Cecil Stushnoff ◽  
David G. Holm
Keyword(s):  
Storage Temperature ◽  
Solanum Tuberosum L ◽  
Flesh Color ◽  
Storage Duration ◽  
Time Treatment ◽  
Pigment Extraction ◽  
Freeze Dried ◽  
Increasing Trend ◽  
Higher Temperature ◽  
Storage Temperatures

The influence of storage temperature and length of time in storage on anthocyanin tuber concentration were investigated in seven potato genotypes. These genotypes were cultivars `All Blue' and `Yukon Gold' plus five selections that were various skin/flesh color types of red/red, purple/purple, white/yellow, and two red/yellow types. The red, blue, and purple colors are the result of various anthocyanin compounds. Tubers of the seven genotypes were stored at 4.4 or 10 °C for 0, 4, 6, 8, 10, 12, 16, 20, or 24 weeks. Both fresh and freeze-dried samples of the tubers were evaluated for each temperature and time treatment combination. Extractable anthocyanins were found in only the three pigmented genotypes red/red, purple/purple, and `All Blue'. Anthocyanin concentrations were estimated spectrophotometrically with a Molecular Devices Spectramax 384, based upon extinction coefficients reported in the literature for purple and red pigmented potatoes. Anthocyanin concentration increased in storage as time in storage increased for both fresh and freeze-dried samples. Tubers stored at the cooler temperature (4.4 °C) had higher levels of anthocyanin than those tubers stored at the higher temperature (10 °C). Increased levels of anthocyanins in cold-stored tubers may be linked to the conversion of starch to sugar (so called cold sweetening) known to occur at cold storage temperatures. Pigment extraction was more efficient from freeze-dried tuber samples compared to fresh tuber samples. There was, however, a similar increasing trend in both freeze-dried and fresh tuber sources with storage duration.

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.

scholarly journals Influence of Storage Temperature, Storage Duration and Disbudding on Bulb Production in Asiatic Lilium cv. ‘Royal Trinity’

2017 ◽  
Vol 14 (2) ◽  
pp. 577-585
Author(s):  
K. M. Malik ◽  
M. Q. Shiekh ◽  
I. T. Nazki ◽  
S. A. Mir
Keyword(s):  
Plant Height ◽  
Storage Temperature ◽  
Negative Impact ◽  
Maximum Diameter ◽  
Research Station ◽  
Maximum Height ◽  
Storage Duration ◽  
Scale Size ◽  
Other Hand ◽  
Storage Temperatures

ABSTRACT: The main focus in lily cultivation has been on flowering attributes and bulb programming has not got a due attention Thus the experiment was carried out to investigate the effects of different storage temperatures and durations along with the two stages of disbudding on bulb development of Asiatic lilium at AICRP floriculture research unit Regional research station Wadura. (SKUAST-K). Freshly harvested bulbs were subjected to four storage temperatures (Ambient, 40C, 00C,-40C) three durations (2, 4 and 6 weeks) and plants were disbudded at first bud appearance and third bud appearance. Results of this Investigation revealed that bulbs stored under ambient conditions sprouted earliest (8.18days) with maximum height (57.60cm) and more leaves plant-1(55.89) whereas earlier flower bud appearance (52.59 days) maximum number of bulbs(3.37), heaviest bulb(97.32g),maximum diameter(4.59cm),increased number of daughter bulbs(3.12) maximum diameter of daughter bulbs (1.36), maximum scale size(1.30cm) and efficient propagation coefficient(3.37) were observed at40C but number of scales per bulb was highest at -40C(14.82). Storage duration on other hand played a pivotal role in bulb production in lilium. Among three storage durations (2, 4 and 6 weeks).Earliest sprouting (8.03days) was observed under six week duration. Maximum plant height (67.84cm) with increased leaf number (72.74) was observed at two week duration. Similarly maximum number of bulbs(4.88),number of daughter bulbs(4.15),number of scales(15.97) and propagation coefficient(4.88) was observed at two week duration and heaviest bulb(102.83g),maximum diameter of bulb (4.89cm) and number of daughter bulb(1.58) along with scale size(1.46cm) were observed for six weeks. On the other hand stage of disbudding had a negative impact on plant height. Plant height was reduced in plants disbudded at first bud appearance (49.65cm) compared to non disbudded plants (62.42cm). Plants disbudded at first bud stage had least number of leaves (44.86) as compared to non disbudded plants (48.68). Plants disbudded after three bud appearance produced increased number of bulbs(3.46) with maximum bulb weight(120.13g) and diameter(5.87cm) as well as increased number of daughter bulbs (3.20 plant-1). Disbudding after three bud appearance also significantly increased diameter of daughter bulbs (1.99cm) Scale size (1.92cm) and propagation coefficient (3.46) were also higher in plants disbudded after three bud appearances. However number of scales per bulb (18.93) was more in non disbudded plants

scholarly journals Variations in Non-enzymatic Antioxidants in Hisar Arun (Local) and Kashi Vishesh (Hybrid) Cultivars of Tomato Fruits Treated with H2O2 during storage periods

2018 ◽  
Vol 34 (4) ◽  
pp. 2152-2162
Author(s):  
Saumya Mishra ◽  
Veeru Prakash
Keyword(s):  
Storage Temperature ◽  
Total Phenol Content ◽  
Enzymatic Antioxidants ◽  
Storage Duration ◽  
H2o2 Treatment ◽  
Tomato Fruits ◽  
Local Cultivar ◽  
Lycopene Content ◽  
Storage Temperatures ◽  
Green Stage

Alterations in non-enzymatic antioxidants of tomato fruits of two cultivars (Kashi Vishesh: a local & Hisar Arun: a hybrid) during their storage were studied. Tomatoes, harvested at mature green, breaker, and mature red stages were treated with 1% and 4% solution of H2O2 and then kept at storage temperatures 5°C,10°C, and 15°C. Antioxidant activity, ascorbic acid, carotenoids, Lycopene and total phenol content were measured after every 7-day interval up to a total storage duration of 21 days. The recorded non-enzymatic characteristics shown an increase upto 14 days and then started declining irrespective of storage temperature and concentration of H2O2 treatment and maximum change was seen at15°C and 1% H2O2. On the other hand, lycopene content increased asymptotically at all maturity stages and at all storage temperatures which is suggestive of slowing ripening process. In conclusion, local cultivar, harvested at mature green stage, showed slowest increase rate in antioxidants activities when treated with 1% H2O2 and stored at 5°C.

Changes in free and conjugated IAA during dormancy and sprouting of potato tubers

2000 ◽  
Vol 27 (4) ◽  
pp. 371 ◽  
Author(s):  
Carlo Sorce ◽  
Roberto Lorenzi ◽  
Nello Ceccarelli ◽  
Paolo Ranalli
Keyword(s):  
Acetic Acid ◽  
Time Course ◽  
Storage Temperature ◽  
Solanum Tuberosum L ◽  
Tuber Growth ◽  
Hormone Concentration ◽  
Potato Tubers ◽  
Tuber Dormancy ◽  
Indole 3 Acetic Acid ◽  
Storage Temperatures

The time course of free and conjugated indole-3-acetic acid (IAA) concentrations was investigated in three distinct parts (eyes, subeye tissues and pith) of potato (Solanum tuberosum L. cultivar Monalisa) tubers, from the last period of tuber growth to sprouting under two different storage temperatures (3 and 23˚C). The highest levels of both free and conjugated IAA were detected in eyes, which showed a significant increase of the free hormone concentration from harvest to the end of dormancy, regardless of storage temperature. The concentration of conjugates was higher than free IAA in eyes and subeye tissues at 23˚C, while at 3˚C conjugates prevailed only in eyes. Present results suggest the involvement of IAA in the control of potato tuber dormancy.

scholarly journals Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice (Citrullus lanatus)

Metabolites ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 75
Author(s):  
Nur Shafinaz Mohamad Salin ◽  
Wan Mazlina Md Saad ◽  
Hairil Rashmizal Abdul Razak ◽  
Fatimah Salim
Keyword(s):  
Storage Temperature ◽  
Antioxidant Activities ◽  
Citrullus Lanatus ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Flesh Colour ◽  
Phytochemical Content ◽  
Watermelon Juice ◽  
Freeze Dried ◽  
Storage Temperatures

Watermelon (Citrullus lanatus) consists of high moisture content and is favoured for its juice products. The popular fruit has a tempting taste, sweet aroma and attractive flesh colour. It is enriched with phytochemicals and antioxidant properties that are beneficial to human health. Due to convenience, the majority of individuals are likely to consume watermelon juice. However, little is known about the fruit juice storage and temperatures that may affect its beneficial properties. This study investigated the effect of storage temperature at room temperature, refrigerator cold, refrigerator freeze and freeze-dried, and analyzed the juice physico-chemicals (weight loss, pH, ash, moisture, total soluble solid, browning and turbidity), phytochemicals (total phenolic, total flavonoid, lycopene and β-carotene) and antioxidant scavenging activities during 9 days of storage. The results showed that watermelon juice was affected by storage temperatures and conditions with significant changes in physico-chemical appearance and decrease in total phytochemical content, thus consequently affecting their antioxidant activities during 9 days of storage. Although fresh watermelon juice can be consumed for its high nutritional values, freeze-drying is the preferable technique to retain its benefits and to delay juice degradation.

scholarly journals Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2658
Author(s):  
Tao Wang ◽  
Nana She ◽  
Mengnan Wang ◽  
Bo Zhang ◽  
Jiaxing Qin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Low Temperatures ◽  
Storage Temperature ◽  
Brown Rice ◽  
Storage Duration ◽  
Binding Force ◽  
Low Field ◽  
Cooking Water ◽  
Vital Factor ◽  
Storage Temperatures

The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was prolonged. Rice stored at 15 °C and 25 °C had a lower falling range of water content compared to the samples stored at 35 °C. Free fatty acid values increased fastest when samples were stored at a high temperature, and the rise can be effectively delayed at low temperatures. The pH of residual cooking water and adhesiveness decreased, while the heating water absorption rate and hardness increased during storage for red and brown rice. Low-field nuclear magnetic resonance results indicate that water molecules migrated, the binding force of H protons became stronger and the bonds between molecules became closer with increased storage duration. Temperature had an obvious correlation with starch granules and protein structure, characterized by a scanning electron microscope and Fourier transform infrared spectroscopy. Low temperatures significantly retarded those changes. The results indicate that storage temperature is a vital factor affecting the physicochemical properties and qualities of red brown rice and provided reference and theoretical basis for the actual storage of red brown rice.

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

Antibacterial Effect of Monocaprylin on Escherichia coli O157:H7 in Apple Juice

2005 ◽  
Vol 68 (9) ◽  
pp. 1895-1899 ◽  
Author(s):  
MANOJ KUMAR MOHAN NAIR ◽  
HANEM ABOUELEZZ ◽  
THOMAS HOAGLAND ◽  
KUMAR VENKITANARAYANAN
Keyword(s):  
Escherichia Coli ◽  
Apple Juice ◽  
Antibacterial Effect ◽  
Storage Temperature ◽  
Escherichia Coli O157 ◽  
Organoleptic Properties ◽  
E Coli ◽  
Low Concentrations ◽  
Storage Temperatures ◽  
Control Samples

The antibacterial effect of low concentrations of monocaprylin on Escherichia coli O157:H7 in apple juice was investigated. Apple juice alone (control) or containing 2.5 mM (0.055%) or 5 mM monocaprylin was inoculated with a five-strain mixture of E. coli O157:H7 at ~6.0 log CFU/ml. The juice samples were stored at 23 or 4°C for 14 or 21 days, respectively, and the population of E. coli O157:H7 was determined on tryptic soy agar plates supplemented with 0.6% yeast extract. At both storage temperatures, the population of E. coli O157:H7 in monocaprylin-supplemented juice samples was significantly lower (P &lt; 0.05) than that in the control samples. The concentration of monocaprylin and the storage temperature had a significant effect on the inactivation of E. coli O157:H7 in apple juice. Monocaprylin at 5 mM was significantly more effective than 2.5 mM monocaprylin for killing E. coli O157:H7 in apple juice. Inactivation of E. coli O157:H7 by monocaprylin was more pronounced in juice stored at 23°C than in the refrigerated samples. Results of this study indicated that monocaprylin is effective for killing E. coli O157:H7 in apple juice, but detailed sensory studies are needed to determine the organoleptic properties of apple juice containing monocaprylin.

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