scholarly journals Süs Bitkilerinde Ön Soğutma Uygulamalarının Önemi ve Kullanım Olanakları

2018 ◽  
Vol 6 (5) ◽  
pp. 586
Author(s):  
İlknur Alibaş ◽  
Nezihe Köksal
Keyword(s):  
Product Quality ◽  
Storage Temperature ◽  
Ornamental Plants ◽  
Storage Period ◽  
Quality Parameters ◽  
Vase Life ◽  
Physiological Properties ◽  
Increase Product Quality ◽  
Flower Quality ◽  
And Storage

In cut flower sector, preservation of flower quality parameters and vase life is very important in terms of both economical value of product and salability of product. Similarly, reaching of product from harvesting temperature to storage temperature quickly is of great importance in stage of eliminating of the chilling requirement the underground organs of bulbous ornamental plants after harvest. Several methods have been developed from the past to the present so as to increase of product quality and to minimize losses. One of these methods is also precooling method. Precooling is defined as fast and effectively lowering of product from harvest temperature to storage temperature. Precooling can be used to increase product quality and storage period in case of both to be put into cold storage after harvest and to be sell directly without storage. Depend on structural and physiological properties of agricultural products; precooling can be divided into three different methods including air, hydro and vacuum precooling. In this study, precooling methods were discussed in detail in terms of compliance with ornamental plants.

scholarly journals Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

2017 ◽  
Vol 29 (2) ◽  
pp. 113-121 ◽  
Author(s):  
Ewa Dziedzic ◽  
Jan Błaszczyk ◽  
Elżbieta Kaczmarczyk
Keyword(s):  
Sweet Cherry ◽  
Storage Temperature ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Fruit Storage ◽  
Solids Content ◽  
And Storage

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

scholarly journals Flower quality parameters and vase life studies of standard chrysanthemum cultivars (Dendrathema grandifloraTzvelev) in polyhouse conditions

2017 ◽  
Vol 12 (Special-3) ◽  
pp. 692-696
Author(s):  
ASMA SIDDIQUA ◽  
K. SWARAJYA LAKSHMI ◽  
R. NAGARAJU ◽  
D. SRINIVASA REDDY ◽  
S. SHAHEDA
Keyword(s):  
Quality Parameters ◽  
Vase Life ◽  
Flower Quality

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals Seminal and spermatic characteristics of fresh semen and the effects of sperm cooling in Steindachneridion melanodermatum (Garavello, 2005)

2015 ◽  
Vol 36 (6Supl2) ◽  
pp. 4493
Author(s):  
Ronan Maciel Marcos ◽  
Giovano Neumann ◽  
Cesar Pereira Rebechi de Toledo ◽  
João Marcos Sena ◽  
Gilmar Baumgartner ◽  
...  
Keyword(s):  
Sperm Motility ◽  
Storage Temperature ◽  
Sperm Concentration ◽  
Plasma Osmolality ◽  
Storage Period ◽  
Sperm Velocity ◽  
Powdered Milk ◽  
Sperm Activation ◽  
And Storage ◽  
Fresh Semen

<p>This study describes the seminal and spermatic characteristics of fresh semen of <em>Steindachneridion melanodermatum </em>and investigates the effects of dilution, temperature, and storage period on its spermatic parameters. Sperm samples were collected from nine hormonally-induced males. The following parameters in fresh sperm were analyzed: seminal plasma osmolality (OSM), seminal pH, sperm motility (MOT), sperm velocity (SV) (including sperm curvilinear velocity (CVV), sperm straight-line velocity (SLV), and sperm average path velocity (APV)), total time of sperm motility (TEMP), sperm concentration (CONC), and index of sperm normality (NORM). Sperm samples from each male were diluted in a solution containing 5% fructose and 5% powdered milk, and stored at 10°C and 25°C. The same was carried out for sperm samples not subjected to dilution. From these samples, MOT, CVV, SLV, APV, SV, and TEMP were measured after 0 h, 5 h, 9 h, 18 h, 27 h, 36 h, 45 h, and 54 h. Males released 11.74 ± 5.38 mL of sperm, with an osmolality of 258.78 ± 29.36 mOsm.kg-1 and pH of 7.11 ± 0.31. The sperm presented a MOT of 99.86 ± 0.31% at a concentration of 1.03 × 1010 ± 3.65 × 109 spermatozoa.mL-1 with CVV of 185.58 ± 14.11 ?m.s-1, SLV of 49.15 ± 4.66 ?m.s-1, APV of 87.02 ± 4.13 ?m.s-1, SV of 106.52 ± 4.45 ?m.s-1, TEMP of 79.31 ± 5.62 s, NORM of 75.81 ± 5.71%. The results indicate that sperm motility, sperm velocity, and total time of sperm activation were affected by dilution, storage temperature, and storage period (p &lt; 0.05). Procedures for semen storage should be performed with undiluted sperm cooled at 10°C, or kept undiluted at 25°C for up to 27 h.</p>

scholarly journals Effects of Harvesting Stages, Preservatives, and Storage Methods on Vase Life and Flower Quality of Cut Snapdragons

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 835F-835
Author(s):  
Jong Suk Lee ◽  
Young A Kim ◽  
Young Mi Sin
Keyword(s):  
Vase Life ◽  
Plain Water ◽  
Fresh Weight ◽  
Water Control ◽  
Preservative Solution ◽  
Storage Methods ◽  
Flower Quality ◽  
And Storage ◽  
Preservative Solutions

Cut snapdragons (Antirrhinum majus L. cvs. Fujinoyuki, Oakland, and Bismarck) were harvested at three different stages and pulsed with silver thiosulfate (STS). Then, the flowers were treated with several preservative solutions to test the effects on vase life and flower quality. Proper storage methods were also investigated. The best harvesting time of snapdragon was when seven to nine florets were opened in a spike. The flowers harvested at this stage had more fresh weight, increased number of opened flowers per spike, and longer vase life than those harvested at earlier stages. Pulsing with 0.2 mM STS for 16 h improved flower quality and prolonged vase life. The preservative solution containing 2% sucrose + 150 ppm 8-hydroxyquinone citrate (HQC) + 25 ppm AgNO3 prolonged vase life. However, this solution caused longer internode between florets and excessive elongation of spike. The preservative solution containing 2% sucrose + 150 ppm HQC + 25 ppm AgNO3 + 50 ppm daminozide improved flower quality by prolonging vase life, reducing the length of internode between florets, and preventing excessive elongation of spike. The flowers held in 50% 7-Up had 2 times prolonged vase life compared to water control. The flowers held in 4% ethyl alcohol also had prolonged vase life and increased fresh weight. Ethylene caused floret abscission and STS pretreatment prevented this floret abscission. Ethylene production in cut snapdragons maintained 2 to 6 nl/g fresh weight per h during vase life. The prolonging storage at low temperature (1C) shortened vase life. The flowers pretreated with STS, and then held in preservative solution during cold storage, had better flower quality and longer vase life than those in plain water.

scholarly journals Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri Üzerine Etkisi

2018 ◽  
Vol 6 (2) ◽  
pp. 219
Author(s):  
İsmail Gök ◽  
Birol Kılıç ◽  
Cem Okan Özer
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Quality Parameters ◽  
Control Group ◽  
Meat Industry ◽  
Treatment Groups ◽  
Ph Values ◽  
Tbars Values ◽  
And Storage ◽  
All Treatment

The aim of this study, the effect of addition to salep at different concentrations (2.5, 5, 7.5 and 10%) into sucuk on physicochemical, textural and sensorial properties were investigated at d fermentation and storage periods (5., 10., 20. ve 30. days). The results indicated that TBARS values gradually increased during fermentation and storage periods in all treatment groups. However, addition of 10% salep decreased TBARS values compared to control group at the end of fermentation and storage period. pH values of sucuks were decreased with addition of salep. Higher L* values were observed in sucuk with 10% salep at the end of the fermentation and storage period. Increasing levels of salep in sucuk formulation caused an increase in hardness and ash values, a decrease in moisture values in sucuk. The results of this study indicated that salep may be used in sucuk manufacture by the meat industry to improve shelf-life and quality parameters of the product.

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