scholarly journals Effects of fertilisation and irrigation practices on yield, maturity and storability of onions

1998 ◽  
Vol 7 (4) ◽  
pp. 477-489 ◽  
Author(s):  
T. SUOJALA ◽  
T. SALO ◽  
R. PESSALA
Keyword(s):  
Shelf Life ◽  
Soil Nitrogen ◽  
Maximum Yield ◽  
Yield Potential ◽  
Minor Effect ◽  
Storage Quality ◽  
Storage Losses ◽  
Storage Performance ◽  
A Minor

The study aimed to establish whether a high onion yield and good storage performance could be obtained with low fertilisation rates if irrigation was applied when necessary. Two-year experiments investigated the effects of three NPK fertiliser levels (N 50, 100, 125/150 kg/ha), with and without irrigation, on yield, advancement of maturity, storage losses and shelf life. High fertilisation advanced maturity but irrigation had no effect. High fertilisation increased yield only in 1996 (5B7%), but irrigation increased the yield noticeably: by 33.5% in 1995 and 8.5% in 1996. There was no interaction between fertilisation and irrigation. The low fertilisation optimum is attributed to the mineralisation of soil nitrogen, as the soil was rich in organic matter. At the low fertilisation level, plants took up twice as much nitrogen as present in the fertiliser, and with increased fertilisation the nitrogen uptake increased markedly. The foliage nitrogen content was low, evidently as a result of late harvesting. Treatments had only a minor effect on the storage performance and shelf life of onions. The results suggest that fertilisation rates could be reduced in onion production. Irrigation during warm and dry periods is essential to achieve the maximum yield potential and does not impair the storage quality of onions.;

Controlled-Atmosphere Storage of Pork Under Carbon Dioxide

1994 ◽  
Vol 57 (12) ◽  
pp. 1088-1093 ◽  
Author(s):  
R. A. HOLLEY ◽  
P. DELAQUIS ◽  
N. RODRIGUE ◽  
G. DOYON ◽  
J. GAGNON ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Weight Ratio ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Minor Effect ◽  
Psychrotrophic Bacteria ◽  
Physical Measurements ◽  
A Minor ◽  
Atmosphere Storage

Fresh pork loin slices were packaged under three different anoxic atmospheres (100% N2, 100% CO2 and 50% N2 + 50% CO2) and kept at two storage temperatures (−1°C and 4°C) and two pressures (1.0 and 1.2 atm.) in reusable, gas impermeable metal boxes. A gas headspace to meat weight ratio of >31 per kg was maintained. Carbon dioxide concentrations were unchanged (controlled) during storage. Microbiological, biochemical and physical measurements were made during the 3-week storage period. While atmospheric pressure did not have a significant impact on shelf-life, samples stored at −1°C were satisfactory at 21 days in both CO2 treatments. Samples under N2 did not fare so well, showing higher levels of psychrotrophic bacteria after 18 days at −1°C and 14 days at 4°C. Samples kept in N2 at 4°C were spoiled within 2 weeks. Bacterial growth was slowest under 100% CO2, but samples stored under 50%–50% N2–CO2 at 4°C were also observed to be in good microbiological condition at 21 days of storage. Use of CO2-containing atmospheres provided more than 7 extra days of shelf-life at 4°C over that attainable under 100% N2. Shelf-life at −1°C was improved by 3 to 4 days over that at 4°C. Except for the length of time in storage, treatments had only a minor effect on pH, color, water holding capacity and shear force. These physicochemical characteristics were not factors which limited shelf-life.

scholarly journals Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yajing Xie ◽  
Qiong Lin ◽  
Wenqiang Guan ◽  
Shuzhen Cheng ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Storage Period ◽  
Food Preservation ◽  
Storage Quality ◽  
Acid Sulfate ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C

Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

Effect of Bacopa monnieri extracts on storage quality of chicken nuggets at refrigeration temperature (4 ± 1°C)

2017 ◽  
Vol 47 (1) ◽  
pp. 78-88 ◽  
Author(s):  
Tanuj K. Tanwar ◽  
Arvind Kumar ◽  
Nrip K. Pankaj
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Meat Products ◽  
Bacopa Monnieri ◽  
Refrigerated Storage ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
And Storage

Purpose The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken nuggets. Design/methodology/approach Meat products are highly vulnerable to spoilage due to their excessive fats and protein content. Therefore, chicken nuggets incorporated with 1, 2 and 3 per cent Bacopa monnieri extracts and control chicken nuggets, were studied to explore the potency of this locally available herb on oxidative stability and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C). Findings Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged as the best among all based on sensory attributes. Extracts of Bacopa monnieri-incorporated nuggets were safe for consumption until 21 days of refrigerated storage (4 ± 1°C), based upon the power of hydrogen (pH), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), microbiological profile and sensory evaluation of the chicken nuggets. Practical implications Two per cent of Bacopa monnieri extracts’ incorporation in the chicken nuggets successfully improved the oxidative stability and storage quality of chicken nuggets and, therefore, can be commercially exploited. Social implications The Bacopa monnieri herb is commonly available in the Jammu region of Jammu and Kashmir state in the Indian Republic; hence, it can be used in its extract form in meat products, to make the products function with enhanced shelf life. Originality/value The addition of 2 per cent extracts of Bacopa monnieri in the chicken nuggets successfully improved the oxidative stability and its storage quality during the refrigerated (4 ± 1°C) storage. Therefore, it can be commercially exploited to improve the storage quality for longer duration of the meat food without adversely affecting the sensory quality of the products.

scholarly journals EFFECTS OF PRESERVATIVE TREATMENTS ON THE MICROBIOLOGICAL AND STORAGE QUALITY OF TIGER NUT MILK DRINK

2021 ◽  
Vol 5 (11) ◽  
Author(s):  
Olofu A. Victor ◽  
Adeshina O. Gbonjubola ◽  
O. Busayo ◽  
Mshelia M. Bata
Keyword(s):  
Shelf Life ◽  
Standard Procedure ◽  
Bacterial Count ◽  
Total Coliform ◽  
Total Bacterial Count ◽  
Storage Quality ◽  
Microbial Stability ◽  
Total Fungi ◽  
And Storage

Tiger nut milk drink is a milk-like aqueous extract from tiger nut, which is highly nutritious and is consumed in most parts of the world especially in the Northern part of Nigeria. However, its availability is limited due to its short shelf life. The aim of this present study was to determine the effects of preservatives treatments on the microbiological and storage quality of tiger nut milk drink. Fresh tiger nut milk drink was produced according to the standard procedure with portable water and also with sterile distilled water. The milk was divided into 16 aliquots, kept in a sterile container for analysis of the different treatments, and preservatives were added according to the experimental design. The color, odor and consistency of the milk were observed daily for a period of seven days. The total bacteria count (TBC), total coliform count (TCC), total Staphylococcal count (TSC) and total fungi count (TFC) (yeast and mold) were evaluated every two days to monitor the microbial stability. Fresh tiger nut milk without any treatment spoiled within few hours after production, while the aliquot supplemented with all the preservatives; pasteurized and then stored under refrigerated temperature for up to seven days. The range of total bacterial count was from 8.00×104 -1.20×107 CFU/ml. The most prevalent bacterial isolates were; Escherichia coli (17.79%), Staphylococcus aureus (10.53%) and Micrococcus spp. (9.78%), whereas the dominant fungi were Candida tropicalis (16.27%), Saccharomyces spp. (11.63%) and Aspergillus spp. (11.63%). This study showed that tiger nut milk drink has a rich microbial content which affects its shelf life and the addition of natural (spices) and chemical preservatives is important to stabilize the drink; thus there is an urgent need to standardize the use of preservatives.

scholarly journals Chronic Nitrogen Deposition Has a Minor Effect on the Quantity and Quality of Aboveground Litter in a Boreal Forest

PLoS ONE ◽  
2016 ◽  
Vol 11 (8) ◽  
pp. e0162086 ◽  
Author(s):  
Nadia I. Maaroufi ◽  
Annika Nordin ◽  
Kristin Palmqvist ◽  
Michael J. Gundale
Keyword(s):  
Boreal Forest ◽  
Nitrogen Deposition ◽  
Minor Effect ◽  
A Minor ◽  
Aboveground Litter

Stability of Sliced Mozzarella Cheese in Modified-Atmosphere Packaging

1996 ◽  
Vol 59 (8) ◽  
pp. 838-844 ◽  
Author(s):  
ROSA MARIA VERCELINO ALVES ◽  
CLAIRE ISABEL GRÍGOLI DE LUCA SARANTÓPOULOS ◽  
ARIENE GIMENES FERNANDES VAN DENDER ◽  
JOSÉ DE ASSIS FONSECA FARIA
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Expanded Polystyrene ◽  
Minor Effect ◽  
Modified Atmosphere ◽  
Mozzarella Cheese ◽  
Psychrotrophic Bacteria ◽  
A Minor ◽  
Mold And Yeast ◽  
Physical And Chemical

Twelve slices of mozzarella cheese (about 174 g) were packaged in expanded polystyrene trays placed in gas-barrier bags under three different atmospheres (100% N2, 100% CO2, and 50% CO2/50% N2). A gas headspace-to-cheese ratio of 2.5 liters/kg of cheese was initially set in the modified-atmosphere packages. Simulating conventional Brazilian packaging, some trays were wrapped in PVC stretched film. Periodically, the product stored at 7 ± 1°C was evaluated as to its sensorial quality, microbiological condition, and physical and chemical characteristics. The head-space volume and gas composition of modified-atmosphere packages were evaluated, The mozzarella cheese did not show any physical or chemical alteration in all packaging treatments. These characteristics were not factors which limited shelf life in air or in modified atmospheres. The critical parameter was sensory degradation. The shelf life of sliced mozzarella in conventional air pack was 13 days. N2 atmospheres had only a minor effect on shelf life compared with air. Samples under N2 were satisfactory up to 16 days. A significant shelf life increase was verified under CO2 atmospheres compared with air, as follows: 63 days (a 385% increase) and 45 days (a 246% increase) for product under 100% CO2 and 50% CO2/50% N2, respectively. The bacteriostatic and fungistatic effects of CO2 were verified. The growth of psychrotrophic bacteria, molds, and yeasts was slower under CO2 atmospheres. Mold and yeast development was inhibited under 100% CO2 (2 liters of CO2 per kg of cheese).

scholarly journals Preliminary study on the effect of nitrogen fertilization on growth quality of Gynura procumbens

2021 ◽  
pp. 42-51
Author(s):  
Mohamad Fhaizal Mohamad Bukhori ◽  
Hawa Z. E. Jaafar ◽  
Ali Ghasemzadeh ◽  
Uma Rani Sinniah
Keyword(s):  
Plant Growth ◽  
Block Design ◽  
Maximum Yield ◽  
Yield Potential ◽  
Agronomic Management ◽  
Affected Plant ◽  
Two Factors ◽  
High Yields ◽  
Growth Quality

G. procumbens is an herbaceous medicinal plant. Despite the progressive reports on the potential pharmacological properties, many are overlooking at the importance of its agronomic requirements, especially in fertilization to produce high yields which have not been conclusively concluded. This study was carried out to examine the effects of nitrogen on growth quality. In this study of two factors, harvesting times and rate of nitrogen, a total of 12 combined treatments replicated three times with 108 plants were laid out according to randomized complete block design. Growth attributes were recorded in three harvests of triplicate samples to exhibit the trend for plant growth and quality, and statistically analysed. Nitrogen affected plant growth significantly (p≤0.05) with stronger effect on physiological attributes (p≤0.01). The results suggested that 0 nitrogen kg/ha at Week 12 and 90 nitrogen kg/ha at Week 4 is highly and least, respectively affected the morphology and physiology of G. procumbens. These attributes are controlled by the availability of usable nitrogen and agronomic management because nitrogen is needed in optimum quantity and must be in balance with other nutrients to achieve its maximum yield potential.

Growth performance, carcass traits and meat quality of heavy lambs reared in a warm or cold environment during winter

2009 ◽  
Vol 89 (2) ◽  
pp. 229-239 ◽  
Author(s):  
É. Pouliot ◽  
C. Gariépy ◽  
M. Thériault ◽  
C. Avezard ◽  
J. Fortin ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Minor Effect ◽  
Cold Environment ◽  
Rearing Environment ◽  
Longissimus Dorsi Muscle ◽  
Environment Temperature ◽  
A Minor ◽  
The Impact

The goal of this study was to evaluate the impact of winter rearing environment on the growth performance and meat quality of heavy lambs. Half of sixty-four Dorset lambs (32 males and 32 females) were raised in each of two different environments: warm and cold with average temperature of 10.9 ± 0.7 °C and -2.0 ± 5.2 °C, respectively. The lambs were slaughtered at live weights of 41-45 kg for females and 46-50 kg for males. Cold environment had no adverse effect on either growth performance or carcass quality. The rate of longissimus dorsi muscle deposition (P = 0.049) and its depth at slaughter (P = 0.027) were rather greater in lambs reared in the cold environment and a higher proportion of oxido-glycolytic fibres (P = 0.047) was also observed in this muscle. Rearing environment had only a minor effect on the organoleptic qualities, with the cold environment promoting juiciness of the meat (P = 0.043). Therefore, cold environment rearing such as used in this study represents an economic advantage for lamb producers by reducing the costs associated with the construction of insulated barns, while maintaining growth performance, as well as carcass and meat quality. Key words: Lamb, rearing environment, temperature, growth, carcass, meat quality

scholarly journals The value of phonetics and pronunciation teaching for advanced learners of English

Linguistica ◽  
2017 ◽  
Vol 57 (1) ◽  
pp. 45-58
Author(s):  
Gwen Brekelmans
Keyword(s):  
Second Language ◽  
Speech Production ◽  
Language Learners ◽  
Second Language Learners ◽  
Task Type ◽  
Minor Effect ◽  
Advanced Learners ◽  
Studying Abroad ◽  
A Minor

Pronunciation is an essential part of acquiring a second language, but far too often little time is spent on teaching it (Kelly 1969). It seems as if it is generally thought that pronunciation is something that will develop on its own, yet learners are still assumed to maintain a certain level. This paper investigates the effects of explicit pronunciation and phonetics teaching on the English speech production of advanced Dutch learners of English. The pronunciation of advanced university learners was investigated at several points over a period of three years, halfway during which their pronunciation teaching was stopped. The effect this termination had on their speech production was investigated, as well as any task-specific differences in read versus spontaneous speech. Also studied was the potential influence of studying abroad and taking English-taught courses. Overall, this study shows that explicit teaching has a clear effect on the pronunciation of the learners. Some features of pronunciation turn out to be more robust than others, and the task type has an unmistakeable influence on the native-like quality of the learners’ pronunciation, while there was only a minor effect of general exposure to English. Altogether, the value of explicit phonetics and pronunciation teaching turns out to be quite high for advanced second language learners, and once they acquire a certain level they are able to maintain a stable accent.

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